chicken pot pie soup recipe

Written ByJenny Smyth Posted on
chicken pot pie soup recipe
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The Best chicken pot pie soup recipe

I have been making this chicken pot pie soup for years and it is one of those recipes that just works for any night of the week. My kids love the creamy broth and the tender chunks of chicken and vegetables. It has all the cozy flavors of a traditional pot pie but without the fuss of making a crust.

This soup is perfect for busy weeknights when you want something warm and filling without spending hours in the kitchen. This recipe is also great because it is packed with protein and vegetables. The chicken gives you lean protein and the carrots peas and celery add fiber and vitamins.

I like that I can feel good about serving this to my family knowing they are getting a balanced meal. It is also easy to adjust if you want to add more veggies or use leftover rotisserie chicken. The key to this soup is building flavor step by step.

You start by cooking the chicken and then saute the vegetables in the same pot. That little bit of browning adds so much depth. Then you make a simple roux with butter and flour to thicken the broth.

It sounds fancy but it is really easy and makes the soup creamy without needing heavy cream. I have brought this soup to potlucks and family dinners and it always gets compliments. It is one of those recipes that feels special but is actually very simple to make.

If you have never tried chicken pot pie soup before you are in for a treat. It is like a hug in a bowl and I think you will love it as much as we do.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

4.7 from 1348 votes

This creamy soup has all the flavors of a classic chicken pot pie but is much easier to make. Chunks of chicken, carrots, peas, and celery simmer in a rich broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons butter
1 onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken broth
1 cup whole milk
2 cups cooked chicken, shredded
1 cup frozen peas
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Biscuits (optional)

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup buttermilk

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the onion, carrots, and celery and cook for 5 to 7 minutes until the vegetables start to soften.
3Stir in the garlic and cook for another minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes.
5This will cook the flour and thicken the soup.
6Slowly pour in the chicken broth while whisking to prevent lumps.
7Add the milk, shredded chicken, frozen peas, thyme, salt, and pepper.
8Bring the soup to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally.
9The soup will thicken and the flavors will meld together.
10While the soup simmers, make the biscuits if using.
11In a bowl, whisk together the flour, baking powder, and salt.
12Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs.
13Stir in the buttermilk until just combined.
14Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper.
15Bake at 425°F for 12 to 15 minutes until golden brown.
16Serve the soup hot with a biscuit on top or on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

You can use leftover rotisserie chicken to save time. For a gluten free version, use a gluten free flour blend and skip the biscuits. The soup will thicken more as it cools, so add a little extra broth when reheating.

Watch Video Of How Chicken Pot Pie Soup Works

I hope you give this chicken pot pie soup a try soon. It is one of those recipes that always makes everyone happy and it is so easy to put together.

The creamy broth and tender vegetables feel like comfort food but it is also a balanced meal. Leftovers keep well in the fridge for a few days and the soup actually tastes even better the next day.

To reheat, just warm it on the stovetop over medium low heat and add a little broth if it is too thick. You can also freeze it in individual portions for quick lunches.

Serve it with a side of crusty bread or a simple salad and you have a complete meal that works for any occasion. This soup is a staple in my kitchen and I think it will become one in yours too.

❓ Frequently Asked Questions About Chicken Pot Pie Soup

1. Can I use a rotisserie chicken for this recipe?

Yes, using a rotisserie chicken is a great time saver. Just shred the meat and add it to the soup in step 3. This recipe works well with any cooked chicken.

2. Can I make this soup dairy free?

Yes, you can substitute the butter with olive oil or a dairy free butter. Use a dairy free milk like oat milk or almond milk and check that your broth is dairy free. The soup will still be creamy and delicious.

3. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so when you reheat it, add a splash of broth or milk to thin it out. Reheat on the stovetop or in the microwave.

4. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer it to a freezer safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture may change slightly, but it will still taste great.

5. What can I serve with this soup?

This soup is hearty enough to be a meal on its own, but it pairs well with crusty bread, a simple green salad, or the biscuits included in the recipe. You can also top it with shredded cheese or fresh herbs for extra flavor.

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