Not only is this Chicken Pot Pie Soup recipe so easy to make, but it is also an absolutely delicious and that perfect bowl of comfort food during the cooler weather.
If you enjoy the taste of chicken pot pie, try our Classic Pot Pie and the one baked with Biscuits!
CHICKEN POT PIE SOUP-
If you love all of the ingredients in a traditional Chicken Pot Pie with a pie crust, you are in for a treat with this soup version. Chicken chunks with your go-to fresh or frozen vegetables in a rich and creamy broth.
This soup is a great way to use up leftover veggies and make soup for lunch or dinner!
- Unsalted butter- We love sauteeing the vegetables on butter for creaminess.
- Veggies- We used onion, carrot, and celery as fresh veggies.
- Garlic cloves- Though freshly minced garlic is best, you can substitute garlic powder if that’s all you have on hand.
- Milk- Whole milk or 2% may be used.
- Chicken broth- The chicken broth adds flavor to the soup.
- Heavy Cream- Adds creaminess to the soup.
- Flour- All-purpose flour is used as the thickening agent for the soup.
- Seasoning- Salt, pepper, Italian seasoning, and a bay leaf are used for the seasoning. Add pepper flakes if you want some heat.
- Cooked chicken- Add Cooked Chicken (breast or thighs), this is great to use leftover chicken or rotisserie chicken.
- Vegetables- Whatever blend of frozen vegetables you like.
- Potatoes- We used Idaho potatoes cut into cubes.
HOW TO MAKE CHICKEN POT PIE SOUP-
This soup is made on the stovetop using one pot making cleaning so much easier with the easiest instructions.
- Cook veggies- Over medium-high heat, saute the onion with butter until tender. Add the celery and carrot and butter, and cook until tender. Add garlic and cook until fragrant.
- Cook potatoes- Add broth, seasoning, and milk to the potatoes. Bring to a soft boil and cook until potatoes are fully cooked.
- Add chicken- In a bowl, whisk together the heavy cream with flour and add to the Dutch Oven with the cooked chicken and frozen vegetables and stir to combine. Simmer until the frozen vegetables are tender.
- Serve- Garnish soup with fresh herbs like parsley, cilantro, or thyme and serve.
FREQUENTLY ASKED QUESTIONS-
If your soup isn’t thickening you’ve either not added enough flour or haven’t given it time to thicken.
We used Idaho potatoes in the recipe but Russett, Yukon gold potatoes, or red potatoes may be used.
For a lighter soup replace heavy whipping cream with milk or half and half.
Just about any vegetable will work in this recipe. Corn, green beans, peas, carrots, and celery are the classic combination but you can use whatever you have on hand.
Yes! You can easily use leftover Turkey for the soup instead of chicken with great results.
Though the soup is so filling and may be enjoyed on its own, it is great when serve with a side for a complete meal. Here are some serving ideas:
- Homemade Breadsticks
- Easy Dinner Rolls
- Russian Bread Recipe
- Homemade Biscuits
- Bread Machine Bread Recipe
This is a great soup to make for meal planning and enjoy a couple of days in a row.
- Fridge: Store leftover soup in the fridge for up to 4 days.
- Freezer: To freeze soup, cook base and don’t add the heavy whipping cream. To serve, thaw the soup, add heavy whipping cream and cook an additional 5 minutes, then serve.
- Reheat: Reheat the soup on the stovetop over low heat or in the microwave.
MORE SOUP RECIPES-
Soups are on our menu plan every week, we even share a round-up of the soups we have HERE. Here are some must-try soups:
- Creamy Mushroom Soup
- Chicken Enchilada Soup
- Crockpot Chicken Noodle Soup
- Zuppa Toscana Recipe
- Pasta Fagioli Recipe
- Tomato Basil Soup
Chicken Pot Pie Soup Recipe
- 1 medium onion
- 1 Tbsp olive oil
- 1 celery ribs, finely cubed
- 2 medium carrots, cubed
- 4 Tbsp unsalted butter
- 3 garlic cloves
- 32 oz chicken broth
- 2 cups whole milk
- 1 bay leaf
- 2 tsp salt
- 1 tsp italian seasoning
- ½ tsp ground black pepper
- 3/4 pounds russett potatoes cubed
- ¼ cup all-purpose flour
- ½ cup heavy whipping cream
- 1 pound cooked chicken 2-3 cups cooked
- 2 cups frozen vegetables we used corn and green beans
- freshly chopped parsley or cilantro to garnish optional
- In a Dutch oven, sautee onion on 1 Tbsp oil until tender.
- Add the celery and carrot and butter, cook until tender. Add garlic and cook until fragrant.
- Add broth, seasoning, milk and potatoes. Bring to a soft boil and cook until potatoes are full cooked.
- In a bowl, whisk together the heavy whipping cream with flour and add to the Dutch oven with the cooked chicken and frozen vegetables. Cook until frozen vegetables are tender.