Name: Chicken Pot Pie Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoons salted butter; 1 small yellow onion, minced; 3 celery ribs, diced; 3 carrots, peeled and diced; 3 cloves of garlic, minced or grated; 1-2 bay leaves; 1 sprig fresh rosemary; 2-3 sprigs fresh thyme; 2-3 yukon gold potatoes, peeled and diced into 1/2-inch pieces; 1/4 cup flour; 4 cups stock, low sodium; 1 cup frozen peas; 2 cups cooked chicken or turkey, diced

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All the comfort of chicken pot pie in soup form! Homemade chicken pot pie soup is a quick hearty meal that only requires a few simple ingredients.

I love creamy soups in the winter months and a bowl of pot pie soup with a stack of Easy Buttermilk Biscuits is an ultimate comfort food.

close up of biscuit inside a bowl of pot pie soup

Ready in just 30-minutes this family favorite is a winter staple in our house. Loaded with tender chicken, potatoes, and veggies its a hearty warming meal perfect for eating by the fire!

This chicken pot pie soup recipe is sure to become a favorite!

Ingredients

Butter: I really recommend butter for chicken pot pie soup but olive oil will work for sautéing the vegetables.

Flour: all purpose flour is used for thickening the soup and help you get a good creamy consistency. You can also use a cornstarch slurry.

Mirepoix: as with a classic pot pie this classic mix of fresh carrots, celery and onion is the flavor base for this soup. Simply sauté in butter or olive oil until softened and fragrant to create a delicious depth of flavor in this quick chicken pot pie soup!

Chicken: you need 2 cups of diced or shredded chicken for this recipe. A rotisserie chicken or leftover chicken breasts work great for this. This is a great use for the pre shredded rotisserie chicken at Costco!

Chicken stock: we use our own homemade chicken or turkey broth but any broth you like will work. I always recommend using low sodium chicken broth so you can season the soup to your taste.

Bay leaves: I always add bay leaf to any broth based soup or stew. The subtle bitterness enhances the other flavors keeping them from becoming too heavy.

Fresh herbs: I like to use fresh thyme and rosemary in the soup and some thyme for a garnish as well.

thyme in woman's hand in front of a garden bed

Veggies: peas, corn, green beans or a combination for the three work great for chicken pot pie soup.

Potatoes: I recommend yukon gold potatoes for soup. Red potatoes work as well. I don’t love russet potatoes for soup because of the way they break down.

Cream: a little heavy cream or half and half give the soup a rich creaminess making it the perfect comfort food.

Supplies for making Chicken Pot Pie soup

Dutch oven or large pot: I love my dutch oven for this recipe because it makes the clean up so easy!

Cutting board: I like these for prepping lots of vegetables.

Knife: always prep with my favorite risen knife!

Measuring cups: a dry measuring cup for the flour.

How to Make Chicken Pot Pie Soup

Heat Dutch oven or large stockpot over medium-high heat heat. Melt butter into pan

Add chopped onion, carrots and celery. Cook veggies until tender stirring occasionally.

Stir in garlic and thyme and sauté until fragrant.

Evenly sprinkle the flour over the top of the vegetables. Cook until the flour is lightly golden brown, about 1 minute.

Whisk in the broth until the flour is incorporated.

Stir in potatoes and bay leaf. Simmer over medium heat until the potatoes are fork tender. About 10 minutes.

Reduce heat to medium low then add in the peas, heavy cream and cooked chicken. Simmer until peas are tender and soup has thickened, about 4-5 minutes.

My favorite way to serve this family favorite is to fill large shallow bowls with soup and top with a homemade buttermilk biscuit or oyster crackers!

How to Store Chicken Pot Pie Soup:

Chicken Pot Pie Soup will keep well in an airtight container in the fridge for up to 3 days.

Allow soup to cool before moving to an airtight container

Freezing Chicken Pot Pie Soup:

I do not recommend freezing creamy soups as they are prone to splitting when thawed and reheated. If you want to freeze creamy soups I recommend adding the cream after you thaw and reheat the soup.

Reheating Chicken Pot Pie soup:

Reheat leftover soup gently on the stove or in the microwave stirring occasionally. Avoid aggressive heat to prevent the cream from splitting.

Tips for making Creamy Chicken Pot Pie Soup

Using half and half or cream is key for a creamy chicken pot pie soup so I don’t recommend swapping for a lower fat milk in this recipe.

Let the cream come to room temperature before adding it to the soup to reduce the risk of splitting.

Variatons

Use leftover Thanksgiving turkey instead of chicken!
Replace the peas with corn, green beans, or mixed vegetables.
Cook bacon in the pan before you sauté your mirepoix.
Sprinkle cooked bacon on top of the soup before serving.
Use a cornstarch slurry instead of flour by mixing 2 tablespoons of cornstarch with 1/4 cup of the broth and adding into the soup after the potatoes are cooked.

8 servings

Chicken Pot Pie Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

All the comfort of chicken pot pie in soup form! Homemade chicken pot pie soup is a quick hearty meal that only requires a few simple ingredients.

Ingredients

4 tablespoons salted butter
1 small yellow onion, minced
3 celery ribs, diced
3 carrots, peeled and diced
3 cloves of garlic, minced or grated
1-2 bay leaves
1 sprig fresh rosemary
2-3 sprigs fresh thyme
2-3 yukon gold potatoes, peeled and diced into 1/2-inch pieces
1/4 cup flour
4 cups stock, low sodium
1 cup frozen peas
2 cups cooked chicken or turkey, diced

Instructions

Heat a Dutch oven or large pot over medium-high heat heat. Melt butter into pan
Add chopped onion, carrots and celery. Cook veggies until tender stirring occasionally.
Stir in garlic and thyme and sauté until fragrant.
Evenly sprinkle the flour over the top of the vegetables. Cook until the flour is lightly golden brown, about 1 minute.
Whisk in the broth until the flour is incorporated.
Stir in potatoes and bay leaf. Simmer over medium heat until the potatoes are fork tender. About 10 minutes.
Reduce heat to medium low then add in the peas, heavy cream and cooked chicken. Simmer until peas are tender and soup has thickened, about 4-5 minutes.
My favorite way to serve this family favorite is to fill large shallow bowls with soup and top with a homemade buttermilk biscuit or oyster crackers!