Chicken Pot Pie Soup Recipe

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Cozy up with a bowl of comforting, creamy chicken pot pie soup. It’s full of tender chicken, hearty vegetables, real cream, and the flavors of a classic pot pie. It’s truly comfort food at its finest with no crust required. Whether it’s a chilly evening or you’re just craving a taste of something homey, this soup is here to wrap you in a warm, delicious hug.

Why You’ll Love This Chicken Pot Pie Soup

1. Great for Leftovers. The flavors only get better with time, making it perfect for meal prep or reheating the next day.
2. All the Comfort, None of the Crust. This soup takes the cozy, nostalgic flavors of chicken pot pie and serves them up in a creamy, satisfying bowl. No messy crust at your lunch desk.
3. Easy and Flexible. Packed with wholesome ingredients, it’s simple to make and easy to customize with your favorite vegetables.
4. One-Pot Wonder. A complete meal in a single pot means less time cleaning and more time enjoying.

The Difference Between Chicken Pot Pie Soup And Chicken Pot Pie Filling

While chicken pot pie soup and the traditional casserole filling have mostly the same flavors, their textures are very different.

• Chicken Pot Pie Soup is lighter and more broth-based, offering all the comforting flavors of a classic chicken pot pie in a spoonable soup. The creamy liquid balances the hearty chunks of chicken and vegetables, making it perfect for serving on its own or with a side of crusty garlic bread.
• Casserole Filling, on the other hand, is thicker and more concentrated, with a sauce-like consistency that holds its shape under a crust. It’s rich and hearty, and usually made with less liquid to ensure it doesn’t spill over in baking. This thicker filling is what makes a pot pie feel like a true comfort-food classic, especially when paired with a flaky crust.

So, what’s this recipe?

While it’s quite creamy with hearty chunks of chicken and vegetables, this recipe is truly chicken pot pie in soup form. This comfort food soup at it’s finest.

FAQs

1. Can I Use Rotisserie Chicken Or Leftover Chicken Instead Of Raw Chicken?

Absolutely! Rotisserie chicken or leftover cooked chicken works well in this recipe. Simply shred or dice the chicken and add it during the last 10 minutes of cooking to keep it from overcooking.

2. What Can I Use Instead Of Cornstarch To Thicken The Soup?

You can use arrowroot powder, tapioca starch, or a flour slurry (mix flour with a bit of cold water).

4. Can I Add More Vegetables To The Soup?

Of course! This recipe is very flexible. Add mushrooms, corn, bell peppers, or spinach to customize it any way you want.

5. What’s The Best Way To Prep This Soup In Advance?

Chop all your vegetables and chicken ahead of time. You can also measure out your spices. Store everything in the fridge until you’re ready to make your soup.

6. Can I Freeze This Soup?

Yes, but for best results, freeze the soup without the milk or cream. Add the dairy when reheating to keep the texture smooth and creamy. Store the soup in freezer-safe containers for up to 2 months.

7. How Do I Make This Soup Gluten-Free?

The soup is naturally gluten-free if you use cornstarch, arrowroot, or tapioca starch as the thickener. Check that your chicken broth is also gluten-free when you buy it.

8. Can I Make This In A Slow Cooker?

Yep! Add all ingredients except the milk, peas, green beans, and cornstarch slurry to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk, peas, green beans, and cornstarch slurry during the last 30 minutes of cooking.

9. Can I Substitute Sweet Potato For The Yellow Potato?

Yes. Sweet potato adds a tiny bit of natural sweetness and works well in this recipe. Adjust the cooking time slightly because sweet potato may cook faster. But check it as you go.

Key Ingredient Substitutions

Chicken – Use rotisserie chicken or turkey for a shortcut.

Vegetables – Swap frozen peas or green beans for corn, mushrooms, or diced zucchini.

Cream – If you don’t want so much fat in this soup, you can use full-fat milk instead. It won’t be as creamy, but it’ll be creamy enough to be tasty.

Herbs – Fresh herbs can be used in place of dried ones, but you’ll need to triple the amount for similar flavor.

Recipe Tips and Tricks

1. Thickening The Soup – Make sure the cornstarch (or alternative) is fully dissolved in a little cold water before adding it to the soup to prevent lumps.
2. Cut Uniform Pieces – Dice vegetables and chicken evenly for the best consistency in the finished soup. It will also cook more evenly if everything is about the same size.
3. Layering Flavor – Sauté the onion, garlic, and vegetables in olive oil or butter to enhance the soup’s depth. But add the garlic to the pan only in the last minute of sautéing so it doesn’t burn and turn bitter.
4. Make-Ahead Friendly – This soup tastes even better the next day as the flavors meld and develop.

Serving Suggestions

• Serve with a side of crusty bread.
• Add a sprinkle of fresh parsley, a crack of black pepper, or even a drizzle of truffle oil.
• Serve with a green side salad to round out the meal.

Tips for Scaling

You can scale this recipe by doubling it or cutting it in half without making any other adjustments. But you do have some wiggle room with these two things.

• Veggies – You can vary the amount of veggies to taste, but aim to keep them proportional to the servings. If scaling up a lot, you may need a larger pot to accommodate the ingredients.
• Chicken – You can add as much or as little as you like. You can even substitute it with turkey.
• Thickening – The flour (or starch) can be adjusted slightly based on how thick you want the soup to be. You can always add a little more if the soup isn’t as thick as you like after it simmers.

About The Ingredients

Extra virgin olive oil – You can also use butter

Boneless, skinless chicken breasts – You can also use turkey or chicken thighs that have been trimmed.

Yellow onion – You can also use red onion if you prefer.

Garlic cloves – Large cloves are always best.

Carrots – Any type you like. Try a few different colors to add some amazing color to this soup.

Celery – Slice this relatively thin before chopping for the best texture in the finished soup.

Yellow potato – You can also use sweet potato, peeled and diced, if you prefer that.

Frozen peas – No sugar added.

Frozen green beans – No sugar added.

Heavy cream – You can also use whole milk if you prefer that, but you may need to add a tiny bit more thickener to get the right consistency in the finished soup.

Chicken broth – Preferably homemade or low-sodium. No sugar or dextrose added.

Dried thyme

Dried parsley

Dried rosemary

Bay leaves

Salt and pepper – To taste.

Cornstarch – Or arrowroot, tapioca starch, or flour.

Fresh parsley – Optional, for garnish.

How To Make Chicken Pot Pie Soup

Prep all your veggies and chicken.

Heat ½ tablespoon of olive oil in a medium pot over medium heat. Add the diced chicken and cook until browned on all sides (about 5-7 minutes). Remove the chicken from the pot and set aside.

In the same pot, add the second half of the olive oil. Sauté the onion, carrots, celery, and potato for about 5 minutes, or until the vegetables begin to soften. In the lat minute, add the garlic and continue cooking for 1 minute more.

Stir in the thyme, parsley, rosemary, bay leaf, and a pinch of salt and pepper. Pour in the chicken broth and bring the soup to a simmer. Cook for 10-15 minutes until the vegetables are tender.

In a small bowl, whisk the starch with a bit of cold water to form a slurry. Stir the slurry into the soup, allowing it to thicken as it simmers.

Stir in the cream, along with the cooked chicken. Let the soup simmer for another 5 -10 minutes or until everything is cooked through. Stir in the frozen peas and green beans during the last 10 minutes of cooking, just to heat them through.

Taste the soup, adjust seasoning if needed, remove the bay leaves, and serve hot topped with fresh, chopped parsley.

Storage

Store in an airtight container for up to 3 days.

Freezing

Freeze for up to 2 months—just omit the dairy until reheating for the best texture.

Reheating

Warm on the stove top over medium heat, stirring occasionally, and add a splash of broth if it thickens too much.

More Comfort Food Soup Recipes

• Mediterranean Salmon Soup
• Sausage Kale And Potato Soup
• German Potato Dumpling Soup

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