Chicken Pot Pie Soup

There’s nothing quite like curling up with a bowl of my chicken pot pie soup on a chilly evening. This recipe takes all the cozy flavors of classic chicken pot pie – tender chicken, hearty vegetables, and that rich, creamy broth – and turns them into an easy, spoonable soup that comes together in under an hour. I’ve been making this for years, ever since my mom showed me how to transform our Sunday pot pie leftovers into Monday’s quick dinner. The secret? That perfect balance of velvety cream and savory chicken broth, with just enough thyme to make it sing. It’s become my go-to comfort food when I need something warm and satisfying fast.

Why You’ll Love This Chicken Pot Pie Soup Recipe

This soup is everything you crave in a cozy meal, with none of the fuss. Here’s why it’s become my weeknight hero:

• Creamy dreamy texture – That silky broth hugs every bite of tender chicken and veggies
• Ready in 45 minutes – Faster than baking a pot pie, but just as satisfying
• One-pot wonder – Made entirely on the stovetop (hello, easy cleanup!)
• Kid-approved flavors – Even picky eaters gobble up the mild, comforting taste
• Leftover magician – Turns last night’s rotisserie chicken into tonight’s star dinner

Trust me, one spoonful of this and you’ll understand why my family begs for it all winter long.

Ingredients for Chicken Pot Pie Soup

Here’s everything you’ll need to make this cozy pot of goodness. I always measure everything out first – my grandma called it “mise en place” and it saves so much scrambling later!

• 2 cups cooked chicken, shredded (rotisserie works beautifully)
• 1 cup carrots, diced into 1/4-inch pieces
• 1 cup potatoes, peeled and diced (Yukon Gold are my favorite)
• 1/2 cup celery, chopped (don’t skip – it adds great texture!)
• 1/2 cup peas (frozen works perfectly here)
• 1/4 cup butter (real butter only, please)
• 1/4 cup all-purpose flour
• 4 cups chicken broth (I use low-sodium to control the salt)
• 1 cup heavy cream (see substitutions below)
• 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here are my go-to swaps:

• Heavy cream: Half-and-half works but won’t be as rich. For dairy-free, coconut milk adds nice creaminess.
• Flour: Use cornstarch (1 tbsp mixed with 2 tbsp water) for gluten-free.
• Veggies: Frozen mixed veggies can replace fresh in a pinch – no need to thaw first.
• Chicken: Turkey works great too after the holidays!

How to Make Chicken Pot Pie Soup

Alright, let’s get cooking! This chicken pot pie soup comes together in three simple phases – and I promise, that roux isn’t as scary as it sounds. Just follow my lead:

1. Start with the veggies: Melt your butter in a large pot over medium heat. Toss in the carrots, potatoes, and celery – they’ll sizzle happily for about 5 minutes until they just start to soften. Don’t let them brown!
2. Make the roux: Sprinkle the flour over the veggies and stir like crazy for 1 minute. This blond roux is what gives our soup that luscious thickness.
3. Build the broth: Now slowly pour in the chicken broth while stirring constantly – this prevents lumps. Bring it to a gentle boil, then reduce heat and let it bubble away for 15 minutes. The potatoes should be nearly tender.
4. Finish with the good stuff: Stir in the shredded chicken, peas, heavy cream, and all those lovely seasonings. Let everything cozy up together for another 10 minutes on low heat – just until the peas are bright green and the flavors have married.

That’s it! Taste and adjust the salt and pepper if needed. I always sneak an extra pinch of thyme at the end – shh, don’t tell anyone.

Tips for Perfect Chicken Pot Pie Soup

• Veggie alert: Cut carrots and potatoes same-size so they cook evenly. Nobody wants crunchy carrots next to mushy potatoes!
• Thickness trick: Too thin? Mix 1 tbsp flour with 2 tbsp broth and stir in. Too thick? Add more broth splash by splash.
• Herb magic: Throw in a bay leaf while simmering for extra depth. Remove before serving!
• Don’t boil the cream: Keep heat low after adding dairy to prevent curdling.

Serving Suggestions for Chicken Pot Pie Soup

Oh, the fun part – dressing up this already amazing soup! My family goes wild when I serve it with:

• Flaky buttermilk biscuits – Dunking is mandatory
• Crusty sourdough bread – Perfect for soaking up every last drop
• Simple green salad – The crisp contrast is heavenly

For garnish, I love a sprinkle of fresh parsley or chives. Sometimes I’ll get fancy with a swirl of cream or extra black pepper on top. Pro tip: Warm your bowls first – it keeps the soup cozy longer!

Storing & Reheating Chicken Pot Pie Soup

This soup keeps like a dream! Store leftovers in the fridge for up to 3 days – just wait until it’s completely cooled before covering. The magic part? It actually tastes even better the next day as flavors mingle. When reheating, go low and slow on the stovetop, stirring often and adding a splash of broth if it’s thickened up too much. Microwave works too – just stop every minute to stir. Freezing? The veggies and chicken will be fine, but the cream sauce might separate a bit when thawed (still tastes great though!).

Chicken Pot Pie Soup Nutrition Information

Here’s the scoop on what’s in each steaming bowl of comfort (based on my recipe testing – your exact numbers may vary slightly):

• Calories: About 320 per generous 1-cup serving
• Protein: 18g (thanks to all that chicken!)
• Carbs: 20g with 3g fiber from those hearty veggies
• Fat: 18g (10g saturated from the butter and cream)

It’s rich enough to satisfy but balanced enough to enjoy guilt-free – especially with all those vitamin-packed carrots and peas!

FAQs About Chicken Pot Pie Soup

Over the years, I’ve gotten all sorts of questions about this soup – here are the ones that pop up most often:

Can I freeze chicken pot pie soup?
Yes, but the cream might separate slightly when thawed. Still tastes delicious! Just give it a good stir while reheating and maybe add a splash of fresh cream to bring it back together.

How can I make this gluten-free?
Easy swap! Use cornstarch instead of flour – mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in when you’d normally add the flour.

My soup turned out too thin/thick – help!
Too thin? Mix 1 tbsp flour with 2 tbsp broth and whisk it in. Too thick? Just add more broth or milk a little at a time until it’s perfect.

Can I use different vegetables?
Absolutely! This soup is so forgiving. I’ve used green beans, corn, even sweet potatoes when that’s what I had. Just keep the total veggie amount about the same.

Is there a dairy-free version?
You bet! Coconut milk gives lovely creaminess, and olive oil works instead of butter (though you’ll miss some richness).

Now It’s Your Turn – Let That Soup Simmer!

I can’t wait for you to try this chicken pot pie soup – grab your favorite pot and make some cozy magic tonight. Snap a pic and tag me when you do – I’d love to see your version! For more delicious recipes, check out RecipeTin Eats.

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