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Chicken Pot Pie Soup – a creamy and comforting soup that has all the great flavors of Chicken Pot Pie! A super easy one pot meal you can get on the table in no time!
Soup has to be one of my favorite things when the weather is at all chilly. It is just so comforting and you can make it as hearty or even as healthy as you really want it to be. Minestrone is loaded with vegetables and a very good for you soup. Or you can go decadent with Beer Cheese Soup. So many options!
Chicken Pot Pie Soup is kind of middle of the road. I like to use whole milk instead of heavy cream to keep it a little bit lighter. It has all the classic flavors of a pot pie, but in soup form!
What You’ll Need
- Butter
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Chicken Broth
- Potatoes
- Bay Leaf
- Whole Milk
- Frozen Peas
- Shredded Chicken
- Fresh Thyme
- Salt & Pepper
How To Make Chicken Pot Pie Soup
- Start by melting the butter on the bottom of a heavy bottom stock pot. Once it is melted add the onions, carrots and celery. Sautee for 5-6 minutes, until the onions start to soften. Add the garlic and cook for about 1 minute, until you can just start to smell it.
- Stir the flour in with the veggies, until there is no white remaining. Whisk in the chicken broth and milk.
- Add the potatoes and a bay leaf, bring the soup to a simmer for about 10 minutes, until the potatoes are starting to soften.
- Mix in the cooked and shredded chicken, peas, fresh thyme and season with salt and pepper. Cook for about 5 more minutes until the chicken is hot and the potatoes are done.
- Taste and adjust the seasoning as necessary.
Freezing Chicken Pot Pie Soup
This soup freezes really well. Just let it cool to room temperature and then store in an airtight container in the freezer for 4-5 months. You can let it thaw in the fridge before heating in a pot over medium heat.
The recipe calls for whole milk, but if you use something with less fat it may not be as thick as you like. Mix 1 Tablespoon of cornstarch with 3 Tablespoons of water and stir into the soup.
Absolutely! This is one of my favorite things to make with leftover Roasted Turkey at Thanksgiving.
Yes, you really can add whatever you like. Peas and carrots are just the traditional vegetables in an actual chicken pot pie. Mushrooms, corn, zucchini, or green beans would make a great addition though if you want to mix in more.
What Goes With Chicken Pot Pie Soup
Recipe Tips
- To make this soup easy and perfect for busy weeknights I like to use rotisserie chicken. Most grocery stores sell a rotisserie chicken these days, and a few of them even sell just the shredded meat, so you can store in just the amount you need.
- The recipe calls for whole milk, but you can easily use any other milk product you like. Heavy cream will make the soup a little thicker and richer. Using skim milk will make it a little thinner, and you may want to follow the tips for thickening.
- You can easily add more veggies and really bulk the soup up. I just have carrots, peas, and potatoes, but you can go crazy with what you like!
- It is not traditional, but you can really bump up the flavor of this soup by adding a packet of Ranch Dressing Mix to the broth. My Chicken Pot Pie Noodles have it in the recipe, and it just gives it that something extra.
More Comforting Soup Recipes
- Creamy Chicken Tortellini Soup
- Instant Pot Wild Rice Soup
- Tomato Tortellini Soup
- Cabbage Roll Soup
- Egg Drop Soup
- Chicken Gnocchi Soup
- Lasagna Soup
Chicken Pot Pie Soup
Ingredients
- 5 Tablespoons butter
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 2 medium sized potatoes, peeled and chopped
- 1 bay leaf
- 3 cups cooked and shredded chicken
- 1/4 cup frozen peas
- 2 teaspoons salt
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
Instructions
- Start by melting the butter on the bottom of a heavy bottom stock pot. Once it is melted add the onions, carrots and celery. Sautee for 5-6 minutes, until the onions start to soften. Add the garlic and cook for about 1 minute, until you can just start to smell it.
- Stir the flour in with the veggies, until there is no white remaining. Whisk in the chicken broth and milk.
- Add the potatoes and a bay leaf, bring the soup to a simmer for about 10 minutes, until the potatoes are starting to soften.
- Mix in the cooked and shredded chicken, peas, fresh thyme and season with salt and pepper. Cook for about 5 more minutes until the chicken is hot and the potatoes are done.
- Taste and adjust the seasoning as necessary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds so good. I always make my pot pie with a biscuit top, so I’m going to make this and serve it with biscuits.
This chicken pot pie soup is just perfect for chilly nights! So comforting and delicious!
This soup is so hearty and has all the ingredients that I like! It looks amazingly delicious!