Valentina Ablaev
If you’re looking for the perfect comfort meal, then this chicken pot pie soup is precisely what you need! A rich and creamy broth, loaded with tender chicken, and the ideal variety of veggies. This chicken pot pie soup brings comfort in every bite and is sure to become a winter staple!
Cozy Cooking
When the weather cools off, nothing beats a warm bowl of soup. This recipe makes the soup version of the classic chicken pot pie, and it’s so much easier. This soup cooks in one pot, just like our creamy potato soup, which is equally comforting and delicious!
Ingredients for Chicken Pot Pie Soup
- Veggies – The base of this soup is made with sautéed onion, celery, and carrots. This adds a great depth of flavor to the soup.
- Broth – A mix of chicken broth and milk makes the base of this soup extra rich and delicious.
- Seasoning – We use italian seasoning, salt, and black pepper for a great flavor in the soup.
- Potatoes – Our version of chicken pot pie soup features cubed russet potatoes. Though not traditional, this adds heartiness to the soup and makes for the perfect comfort meal.
- Cream mixture – A mix of heavy cream and flour helps to thicken up the soup and make it extra creamy.
- Chicken – Cooked, shredded chicken makes the perfect protein in this soup. You can use boiled chicken breast or shredded rotisserie chicken.
- Frozen veggies – A mix of frozen corn and frozen green beans gives this soup the iconic pot pie filling!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
A large Dutch oven makes this soup a one-pot recipe!
How to Make Chicken Pot Pie Soup
The easiest one-pot soup recipe!
- Cook the soup base. In a large Dutch oven, saute the onion in oil until tender. Add the celery, carrots, and butter to the pot, and cook until the vegetables are softened. Stir in minced garlic and cook until fragrant.
2. Cook potatoes. Add the broth, milk, seasoning, and cubed potatoes to the pot. Bring up to a simmer and cook until the potatoes are fork-tender.
3. Finish. Mix the heavy cream and flour mixture into the soup. Stir in shredded chicken and frozen vegetables into the pot.
4. Cook until the frozen veggies are warmed through. Serve with biscuits and enjoy!
Other Cooking Methods
This Dutch oven soup can be made in the slow cooker or the Instant Pot!
1. Cook the vegetable base in a pan and add it to the crockpot.
2. Pour in broth, milk, seasoning, and potatoes into the crockpot.
3. Cook on low for 6 hours or until the potatoes are fork-tender.
4. Add the cream, shredded chicken, and frozen veggies, and continue cooking for 1-2 hours.
1. Turn the Instant Pot onto saute mode and cook the vegetable base as usual.
2. Pour in the broth, milk, seasoning, and potatoes, cover, and cook on high pressure for 30 minutes.
3. Once the pressure is released, add the cream, chicken, and frozen veggies. Cover and let the flavors meld for a few minutes.
Expert Tips:
- Don’t burn the base. When making soup, the vegetable base is crucial for adding flavor. Don’t rush the process by cooking over high heat and burning the vegetables. Cook over low to medium heat until the vegetables are softened.
- Rest the soup. Once the soup is cooked, let it rest for 10 minutes to allow the flavors to meld.
- Taste for seasoning. Once everything comes together, it’s vital to taste the soup to adjust the seasoning. Potatoes can absorb a lot of salt while cooking, so give the soup a taste and adjust if needed.
How to Serve Chicken Pot Pie Soup
- Biscuits: Serve this soup with homemade buttery biscuits for the perfect combination!
- Side salad: Lighten up the soup with a fresh side salad! Our cucumber-tomato salad pairs perfectly with this rich soup.
- Soup & sandwich: Make this pot pie soup a complete meal with a sandwich! A stacked club sandwich makes the perfect addition to this soup.
Store & Reheat
- Storage. Keep leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the soup in a pot on the stovetop until it comes to a simmer.
- Freeze. To freeze this soup for longer, simply add the cooled soup to a freezer-safe container or to soup cubes! Store in the freezer for up to 3 months. Reheat: Thaw the frozen soup in a pot over low to medium heat until melted and simmering.
More Soup Recipes
If you enjoyed this chicken pot pie soup recipe, be sure to try our other cozy soup recipes; here are some of our favorites:
If you tried this creamy chicken pot pie recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Homemade Chicken Pot Pie Soup
Ingredients
- 1 medium onion
- 1 Tbsp olive oil
- 1 celery finely cubed
- 2 medium carrots cubed
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 32 oz chicken broth
- 2 cups whole milk
- 1 bay leaf
- 1 tsp italian seasoning
- 2 tsp salt
- ½ tsp ground black pepper
- 3/4 pounds russet 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
- chopped parsley for garnish
Instructions
- In a Dutch oven, saute one onion in 1 tbsp of oil until translucent.
- Add the cubed celery and carrots to the pot along with the butter. Cook until the vegetables are tender.
- Stir in the minced garlic until fragrant.
- Add in the broth, milk, seasoning, and cubed potatoes. Bring the soup to a soft boil, then cook for 10-13 minutes, or until the potatoes are fork-tender.
- In a separate bowl, whisk together flour and heavy cream, and add the mixture to the Dutch oven.
- Stir in the chicken and frozen vegetables and cook until the veggies are warmed through.
Notes
- Don’t burn the veggies. The flavor starts with the vegetable base, so take your time. Cook them gently over low to medium heat until they soften, rather than cranking the heat and risking burning.
- Let the soup sit. After cooking, let the soup rest for 10 minutes, so the flavors can come together.
- Check the seasoning. Once everything is combined, taste and adjust the salt and pepper as needed. Potatoes absorb salt, so you may need to add a little extra at the end.
- Store leftovers. Keep leftover soup in the fridge for up to 3 days. Reheat on the stovetop until the soup reaches a simmer.
Nutrition
FAQs
Use leftover shredded chicken breast or shredded rotisserie chicken for the protein in the soup.
To make chicken pot pie dairy-free, swap butter for oil and milk and cream for coconut milk and coconut cream!
You can prepare this soup for up to 2 days in advance and store it in the fridge until serving.
