Chicken Pot Pie Soup Recipe

Of all the comfort foods that grace our tables, few can rival the nostalgic, soul-warming embrace of a classic chicken pot pie. The golden, flaky crust giving way to a rich, creamy filling studded with tender chicken and vegetables is a culinary memory many of us cherish. But let’s be honest, crafting a perfect pie from scratch can be an all-day affair. That’s where the inspiration for this recipe struck me one chilly autumn evening. My family was craving that quintessential pot pie flavor, but I wanted the simplicity and heartiness of a soup that could be ladled into bowls and enjoyed with crusty bread for dipping. The result was this Chicken Pot Pie Soup, a recipe that has since become a legend in our home.

This isn’t just chicken and vegetable soup; it’s the deconstructed essence of its namesake. Every spoonful delivers the creamy, savory satisfaction you expect, without the fuss of rolling out dough. The first time I made it, the aroma alone filled the house with an incredible sense of warmth and anticipation. Watching my kids and husband dip fluffy biscuits into their bowls, their faces lighting up with that “this is amazing” look, I knew I had a winner. It’s a complete, satisfying meal that feels both special and incredibly easy to whip up on a weeknight. This soup captures all the love and comfort of a traditional pot pie and serves it up in a way that’s perfect for modern, busy lives. It’s the recipe we turn to when we need a hug in a bowl, and I’m so excited to share it with you.

Ingredients for the Ultimate Chicken Pot Pie Soup

Crafting the perfect soup is all about layering flavors, and that starts with high-quality, thoughtfully chosen ingredients. Each component in this recipe plays a crucial role in recreating the authentic taste of a classic chicken pot pie. We’ll break down the ingredient list into key groups so you can understand the purpose of each one.

The Foundation: Chicken and Vegetables

This is the heart and soul of your soup, providing the primary flavor, texture, and nutritional value.

• 2.5 cups boneless, skinless chicken breast: The star of the show! Using fresh chicken breast that you cook yourself yields the most tender, flavorful result and also gives you a base for a richer broth. If you’re short on time, a store-bought rotisserie chicken is an excellent substitute. You’ll need about 3-4 cups of shredded meat. You can also use boneless, skinless chicken thighs for a slightly richer, more succulent flavor.
• 1 small yellow onion, chopped: Yellow onions provide a sweet, aromatic base that is fundamental to almost any great soup. They become soft and translucent when sautéed, melting into the background while lending a deep, savory flavor.
• 3 stalks celery, diced: Celery adds a unique, slightly peppery and earthy note that is characteristic of chicken pot pie. It also provides a wonderful textural contrast, staying slightly firm even after cooking.
• 2 carrots, peeled and diced: Carrots bring a natural sweetness that balances the savory elements of the soup. Their vibrant color also makes the dish more visually appealing, and they are packed with vitamins.
• 2 cups russet potatoes, peeled and 1/2-inch diced: This is a key ingredient that makes the soup incredibly hearty and satisfying. Russet potatoes have a high starch content, which means they become fluffy and tender when cooked. They also release some of their starch into the broth, helping to thicken the soup naturally.
• 1 cup peas, frozen or fresh: Peas add a pop of color and a burst of sweetness. They are added near the end of the cooking process to ensure they retain their bright green hue and pleasant texture. Frozen peas work perfectly here and are often sweeter than their fresh counterparts.

The Flavor Enhancers: Broth and Herbs

These ingredients are what elevate the soup from simple to spectacular, creating a complex and aromatic profile.

• 32 ounces chicken broth: This is the liquid backbone of your soup. For the best flavor, use a high-quality, low-sodium chicken broth or stock. Using low-sodium allows you to control the final saltiness of the dish yourself. If you poach your own chicken, you can even use the water you cooked it in as a base for an even richer chicken flavor.
• 1 teaspoon fresh parsley, chopped: Fresh parsley adds a clean, bright, and slightly peppery flavor that cuts through the richness of the cream.
• 2 twigs of fresh thyme: Thyme is an essential herb in classic chicken dishes. It has a subtle earthy, minty, and slightly lemony flavor that pairs beautifully with chicken and root vegetables. Using whole twigs makes them easy to remove before serving.
• 1/4 teaspoon rosemary, diced: Rosemary brings a powerful, pine-like aroma and flavor. A little goes a long way, so use it sparingly to avoid overpowering the other ingredients. Fresh is best, but you can substitute with a pinch of dried rosemary if needed.
• 1 bay leaf: This humble leaf is a secret weapon in soups and stews. It doesn’t impart a strong flavor of its own but rather enhances and melds the other savory notes together, adding a subtle depth you’d miss if it were gone.
• pinch Salt and freshly ground black pepper: These are essential for seasoning. Seasoning at different stages of cooking is key to building a well-rounded flavor profile.

The Creamy Finish: The Roux and Dairy

This final stage is what transforms the dish from a simple chicken vegetable soup into a decadent, creamy Chicken Pot Pie Soup.

• 5 1/2 tablespoons butter: Butter is used in two key steps: first, to sauté the vegetables, and second, to create the roux. It adds a rich, unparalleled flavor that oil simply cannot replicate. Unsalted butter is preferred so you can control the salt level.
• 6 tablespoons all-purpose flour: This is the thickening agent. When cooked with butter, it forms a “roux,” which is the classic French technique for creating thick, stable, and creamy sauces and soups without lumps.
• 2 1/2 cups milk: Whole milk is recommended for the creamiest texture and richest flavor. It forms the liquid base of the creamy sauce.
• 1/2 cup heavy cream: This is the final touch of luxury. Heavy cream adds an incredible richness and velvety smooth mouthfeel that truly mimics the filling of a pot pie.

Step-by-Step Instructions to Culinary Perfection

Follow these detailed instructions carefully to ensure your Chicken Pot Pie Soup is a resounding success. We’ve broken the process down into manageable steps, explaining the “why” behind each action.

Step 1: Prepare the Chicken

The first step is to cook your chicken to tender perfection.

1. Fill a medium stockpot with enough water to cover the chicken breasts. Bring the water to a rolling boil.
2. Carefully place the chicken breasts into the boiling water. Reduce the heat immediately to a medium-high, steady simmer. A furious boil can make the chicken tough.
3. Cook for approximately 20-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the pot and place it on a cutting board to cool slightly.
5. Once cool enough to handle, use two forks or your fingers to shred the chicken into bite-sized pieces. Set aside.
   Pro-Tip: Don’t discard the cooking liquid! This is now a light, homemade chicken broth. You can strain it and use it in place of some of the store-bought broth for an extra flavor boost.

Step 2: Build the Aromatic Vegetable Base

This is where the deep, foundational flavors of the soup are developed.

1. In a large stockpot or Dutch oven, melt 1 1/2 tablespoons of butter over medium-high heat.
2. Add the chopped yellow onion, diced carrots, and diced celery to the pot. This combination is known as a “mirepoix” and is the aromatic base for countless sauces and soups.
3. Sauté the vegetables for about 3-5 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. This process releases their natural sugars and deepens their flavor.

Step 3: Simmer the Soup

Now it’s time to bring all the soup components together and let them meld.

1. Pour the 32 ounces of chicken broth into the pot with the sautéed vegetables.
2. Add the diced russet potatoes, chopped fresh parsley, fresh thyme twigs, diced rosemary, and the single bay leaf.
3. Season generously with a pinch of salt and freshly ground black pepper. Remember, you will season again later, so don’t overdo it at this stage.
4. Stir everything together and bring the soup to a boil.
5. Once boiling, reduce the heat to a medium simmer, cover the pot with a lid, and let it cook. Stir the soup every 5-7 minutes to prevent the potatoes from sticking to the bottom.
6. Cook for 15-25 minutes. The cooking time will vary depending on the exact size of your diced potatoes. The soup is ready for the next step when a fork can easily pierce a piece of potato with little resistance.

Step 4: Finalize the Soup Base

With the vegetables tender, it’s time to add the final core ingredients before making it creamy.

1. Reduce the heat under the soup pot to low.
2. Stir in the shredded chicken you prepared earlier and the 1 cup of peas.
3. Carefully fish out and discard the thyme twigs and the bay leaf. Their job is done, and they can impart a bitter flavor if left in too long.

Step 5: Create the Creamy Roux

This is the most critical technique for achieving that thick, velvety texture. Do not rush this process.

1. In a separate, medium-sized saucepan, melt the remaining 4 tablespoons of butter over medium heat.
2. Once the butter is fully melted and foamy, sprinkle in the 6 tablespoons of all-purpose flour.
3. Immediately begin stirring the flour and butter together with a whisk. The mixture will form a thick paste.
4. Continue cooking this paste, stirring constantly, for 1 to 1 1/2 minutes. This step is crucial; it cooks out the raw, pasty flavor of the flour and toasts it slightly, adding a nutty depth to the final soup. This mixture is your roux.

Step 6: Build the Velvety Cream Sauce

Now you’ll turn the roux into a beautiful, smooth cream sauce (a Béchamel).

1. While continuously and vigorously whisking the roux, begin to very slowly pour in the milk. Add only a small splash at first and whisk until it’s fully incorporated and smooth before adding more.
2. Continue this process, slowly streaming in the milk while whisking constantly. This slow addition and constant whisking is the secret to a perfectly smooth, lump-free sauce.
3. Once all the milk is incorporated, season the sauce with another pinch of salt and pepper to taste.
4. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring the entire time to prevent scorching on the bottom. As it heats, the sauce will thicken considerably.
5. Once it reaches a boil and has thickened, remove the saucepan from the heat.
6. Stir in the 1/2 cup of heavy cream. This will enrich the sauce and give it a luxurious, velvety finish.

Step 7: Combine and Serve

The final, magical step where everything comes together.

1. Gently pour the prepared cream sauce from the saucepan directly into the large soup pot.
2. Stir everything together until the cream sauce is fully incorporated and the soup is uniformly thick, creamy, and beautiful.
3. Let the soup sit on low heat for a few more minutes for the flavors to marry completely. Taste one last time and adjust seasoning with salt and pepper if necessary.
4. Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients used (e.g., brand of chicken broth, fat content of milk).

• Servings: 6 large bowls
• Calories per serving (approximate): 550-650 kcal

This hearty soup is a wonderful source of protein from the chicken, which is essential for muscle repair and growth. It’s also packed with vitamins and minerals from the diverse range of vegetables like carrots (Vitamin A), peas (fiber), and potatoes (potassium).

Preparation Time

This recipe is designed to be achievable on a weeknight, with most of the time being hands-off simmering.

• Prep Time: 20 minutes (This includes chopping the vegetables and measuring ingredients).
• Cook Time: 40 minutes (This includes cooking the chicken, simmering the soup, and making the cream sauce).
• Total Time: 60 minutes

How to Serve Your Chicken Pot Pie Soup

Serving this soup is all about recreating the pot pie experience. Think of what you’d want alongside a classic pie and get creative!

• The Classic Biscuit Topper:
  • Fluffy Buttermilk Biscuits: The quintessential pairing. Bake a batch of your favorite biscuits and serve them on the side for dipping, or place one right on top of each bowl of soup just before serving.
  • Cheddar Herb Biscuits: Add shredded sharp cheddar cheese and chives to your biscuit dough for a savory, cheesy complement to the creamy soup.
• Creative Crust Ideas:
  • Pie Crust Dippers: Buy a sheet of refrigerated pie crust. Unroll it, brush with melted butter, sprinkle with salt and herbs (like thyme or parsley), and cut it into strips or fun shapes with a cookie cutter. Bake at 400°F (200°C) for 10-12 minutes until golden brown and crispy.
  • Puff Pastry Croutons: Cut a sheet of puff pastry into small 1-inch squares. Bake according to package directions until puffed and golden. Toss them on top of the soup for a light, flaky crunch.
• Crusty Breads for Dipping:
  • A warm, crusty French baguette is perfect for soaking up every last drop.
  • Thick slices of toasted sourdough bread offer a tangy contrast to the rich soup.
  • Garlic bread or cheesy toast points are always a crowd-pleaser.
• Fresh Side Salads:
  • A simple green salad with a bright lemon vinaigrette can cut through the richness of the soup and cleanse the palate.
  • A Caesar salad with its creamy, tangy dressing and crunchy croutons is another fantastic pairing.
• Garnishes for the Finishing Touch:
  • Freshly chopped chives or parsley.
  • A sprinkle of smoked paprika.
  • Crispy, crumbled bacon bits.
  • A dollop of sour cream or Greek yogurt.

Additional Tips for the Perfect Soup

Here are five extra tips to help you customize the recipe and ensure perfect results every time.

1. The Rotisserie Chicken Shortcut: Life gets busy. For a delicious soup in record time, skip cooking the chicken from scratch. A store-bought rotisserie chicken is your best friend. Simply remove the skin and bones, shred the meat, and you’re ready to go. You’ll need about 3-4 cups of shredded chicken. This easily shaves 20-30 minutes off the total time.
2. Achieving Your Perfect Consistency: This soup is designed to be thick and creamy, but you can easily adjust it. If you prefer a thinner soup, simply whisk in a bit more chicken broth or milk at the end until it reaches your desired consistency. If your soup isn’t as thick as you’d like, you can create a small “slurry” by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly stirring it into the simmering soup until it thickens.
3. Make-Ahead and Storage Instructions: This soup is a fantastic candidate for meal prep. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it back out to its original consistency.
4. Freezing for a Future Meal: While dairy-based soups can sometimes be tricky to freeze, this one holds up reasonably well. For best results, let the soup cool completely. Transfer it to freezer-safe containers or bags, leaving an inch of space at the top for expansion. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator first. Reheat slowly on the stovetop, whisking frequently to help the cream sauce come back together smoothly.
5. Vegetable Variations: Don’t be afraid to customize the soup with your favorite vegetables or what you have on hand. Green beans, corn, leeks, or even mushrooms would all be delicious additions. If adding quick-cooking vegetables like corn or green beans, stir them in with the peas and chicken towards the end. If using heartier vegetables like mushrooms, sauté them with the onions, carrots, and celery at the beginning.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Chicken Pot Pie Soup recipe.

1. Can I make this soup dairy-free?
Yes, you can absolutely make a dairy-free version of this soup. For the butter, substitute a high-quality plant-based butter alternative. For the milk, use an unsweetened, plain plant-based milk like oat milk (which is known for its creaminess) or almond milk. For the heavy cream, full-fat canned coconut milk or a plant-based heavy cream substitute would work well to provide that final richness.

2. My soup seems too thick (or too thin). How can I fix it?
This is an easy fix! If your soup is thicker than you like, simply stir in additional chicken broth or milk, a little at a time, over low heat until it reaches the consistency you prefer. If the soup is too thin, the best method is to make a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 2-3 tablespoons of cold water until completely smooth. Slowly pour this slurry into the gently simmering soup while stirring constantly. Let it simmer for another minute or two, and it will thicken right up.

3. What is the best way to reheat leftovers?
The best way to reheat this soup is slowly on the stovetop. Place the soup in a pot over medium-low heat. As it warms, stir it frequently to prevent it from scorching and to help the creamy base re-emulsify. The soup will have thickened in the fridge, so you will likely need to add a splash of milk or chicken broth to thin it back out to its original, luscious texture. Microwaving can work in a pinch, but it can sometimes cause the cream sauce to separate. If you do use a microwave, heat it in short intervals, stirring in between each one.

4. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables are a great time-saving option. A frozen mirepoix mix (onion, carrots, celery) can be sautéed directly from frozen, though you may need to cook it a minute or two longer. Frozen diced potatoes can also be used; simply add them to the simmering broth as you would fresh ones. As the recipe notes, frozen peas are already an excellent choice.

5. Can I make this Chicken Pot Pie Soup in a slow cooker or Instant Pot?
Yes, this recipe is adaptable.

• For a Slow Cooker: Sauté the onions, carrots, and celery in a skillet first, then transfer them to the slow cooker. Add the chicken breasts (raw), broth, potatoes, and herbs. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred it, and return it to the pot. Prepare the cream sauce separately on the stovetop as instructed, and then stir it into the slow cooker along with the peas. Let it heat through for another 15 minutes.
• For an Instant Pot: Use the “Sauté” function to melt the butter and cook the onions, carrots, and celery. Add the raw chicken, broth, potatoes, and herbs. Secure the lid and cook on high pressure for 10-12 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Remove and shred the chicken. Turn the “Sauté” function back on. Create the cornstarch slurry (as described in tip #2), and stir it into the pot to thicken the soup. Finally, stir in the heavy cream, shredded chicken, and peas, and let it heat through. This method skips the separate roux for a quicker, though slightly different, result.

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