Hello, fellow flavor seekers! Savannah Rose here, from foodnutritionhelp.blog, ready to share a comforting classic that’s become a regular in our family’s kitchen. I’m talking about Chicken Pot Pie Soup. It’s funny, because I originally set out to make a traditional pot pie, but time got away from me (as it often does!), and I needed a quicker solution.

That’s when it hit me – why not turn it into a soup? It had all the delicious elements of a chicken pot pie, but in a comforting, easier-to-make format. It was a culinary experiment born of necessity, but it quickly became a beloved family favorite.

My kids adore the creamy texture and the chunks of tender chicken and vegetables. My husband loves the rich, savory broth that warms him from the inside out. And I love how easily I can whip it up on a busy weeknight while still providing a nutritious and satisfying meal. Plus, this version is packed with hearty vegetables and lean protein, making it a healthy and delicious option for the whole family.

One thing that really makes this Chicken Pot Pie Soup special is the way it brings everyone together. There’s something about a warm bowl of soup that encourages conversation and connection. Maybe it’s the shared experience of savoring a delicious meal, or maybe it’s the comforting feeling that comes from knowing you’re being nourished from the inside out.

The warmth of the spices and the hearty combination of chicken and vegetables create a comforting and inviting aroma that fills the kitchen and draws everyone to the table. The laughter and chatter that fill the air as we enjoy this Chicken Pot Pie Soup together are some of my most treasured memories. It’s a meal that not only feeds our bodies but also nourishes our souls.

If you’re looking for a way to bring your family closer through wholesome flavors, I invite you to join me on this culinary adventure. Let’s create a Chicken Pot Pie Soup that warms hearts and fills bellies! Let’s get started!

INGREDIENTS You’ll Need:

Here’s what you’ll need to gather for this soul-warming Chicken Pot Pie Soup. This recipe is super similar to my classic potato soup, but with some added flavors!

2 tablespoons olive oil: This adds richness and helps sauté the vegetables. For the best flavor in your Chicken Pot Pie Soup, I recommend using a high-quality, extra virgin olive oil.
1 medium yellow onion, chopped: Provides a foundational savory flavor. You’ll find the freshest onions for this Chicken Pot Pie Soup at your local farmer’s market.
2 carrots, peeled and diced: Adds sweetness and color.
2 celery stalks, diced: Contributes to the classic pot pie flavor profile.
8 ounces cremini mushrooms, sliced: Gives an earthy, umami depth. This Chicken Pot Pie Soup proves that authentic flavor comes from thoughtful ingredient choices.
1 teaspoon dried thyme: A key herb for that classic pot pie taste.
1/2 teaspoon dried rosemary: Adds a hint of piney aroma and flavor.
1/4 teaspoon ground sage: Completes the savory herb blend.
4 cups chicken broth: The base of the soup; use a good quality broth for the best flavor. You can even use homemade if you have it!
2 cups cooked chicken, shredded or diced: The heart of the soup! Rotisserie chicken works great for convenience. Trust me, this Chicken Pot Pie Soup ingredient list focuses on quality over quantity for authentic flavors!
1 cup frozen peas: Adds a pop of sweetness and freshness.
1 cup frozen corn: Complements the peas with its own sweetness and texture.
1/2 cup heavy cream: This adds richness and creates that creamy texture we all love.
1/4 cup all-purpose flour: Used to thicken the soup slightly. My family loves when I add this extra touch to our Chicken Pot Pie Soup: a pinch of nutmeg to enhance the savory flavors!
Salt and pepper to taste: Seasoning is key to bringing out all the flavors.
Optional: 1 sheet of puff pastry, thawed: For topping individual bowls, adding a touch of pot pie “crust.” Here’s a Chicken Pot Pie Soup flavor secret that transformed our family dinners: a splash of lemon juice at the end to brighten all the flavors!

All the fresh ingredients needed to make homemade Chicken Pot Pie Soup

Let’s Create This Together!

Now that we have our ingredients ready, let’s get cooking! Follow these simple steps to create a comforting and flavorful Chicken Pot Pie Soup:

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. This is the perfect time to appreciate the aromatic transformation! In my kitchen, this flavorful Chicken Pot Pie Soup typically takes about 45 minutes from start to finish.
Add Mushrooms and Herbs: Add the sliced mushrooms, dried thyme, dried rosemary, and ground sage to the pot. Cook for another 3-5 minutes, or until the mushrooms are tender and have released their moisture. Here’s where I used to miss a key step with my Chicken Pot Pie Soup – learn from my experience! Be sure to stir frequently to prevent the vegetables from sticking and to ensure even cooking.
Make a Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help to thicken the soup. Perfect time to appreciate the aromatic transformation! This step is crucial for achieving that creamy, comforting texture that we all love in a good Chicken Pot Pie Soup.
Add Broth and Simmer: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender. Don’t be surprised if your Chicken Pot Pie Soup develops a richer color as it simmers – that’s the flavor deepening!
Stir in Chicken and Vegetables: Add the cooked chicken, frozen peas, and frozen corn to the pot. Cook for another 5-10 minutes, or until the chicken is heated through and the vegetables are tender. While your Chicken Pot Pie Soup is developing these flavors, take a moment to appreciate creating something special for your family!
Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil. Taste and adjust the seasoning as needed. This is your chance to customize the flavor to your family’s preferences.
Optional Puff Pastry Topping: If using puff pastry, cut it into squares or circles slightly larger than the diameter of your soup bowls. Bake according to package directions until golden brown and puffed up. Place a puff pastry square on top of each bowl of soup before serving.
Serve and Enjoy! Ladle the Chicken Pot Pie Soup into bowls and top with a puff pastry square, if desired. Serve immediately and enjoy the comforting flavors of this classic dish. This easy chicken pot pie soup is sure to become a family favorite!

How We Love to Enjoy This!

Our family loves to gather around the table when I serve this Chicken Pot Pie Soup. The warmth and aroma are so inviting, and it’s a meal that truly satisfies. If your kids love this, they’ll go crazy for my recipe for chicken pie soup!

We often pair it with a simple side salad of mixed greens with a light vinaigrette. The crisp, fresh salad provides a nice contrast to the rich and creamy soup. The family gathers quickly when this aromatic Chicken Pot Pie Soup appears with a side of warm, crusty bread for dipping.

Another favorite addition is a dollop of sour cream or plain Greek yogurt on top of each bowl. It adds a tangy coolness that complements the savory flavors of the soup beautifully.

This Chicken Pot Pie Soup is perfect for those evenings when we want something truly satisfying and comforting, especially during the cooler months. It’s also a great option for potlucks or casual gatherings with friends.

For a fun presentation, I sometimes serve the soup in individual bread bowls. It’s a hearty and delicious way to enjoy this classic dish. If there are any leftovers (which is rare!), they are just as delicious the next day. The flavors meld together even more overnight, making it even more flavorful.

Sometimes, I’ll use leftover Chicken Pot Pie Soup as a base for a casserole. I’ll add some cooked rice or pasta, top it with breadcrumbs and cheese, and bake it until bubbly and golden brown. My husband swears this healthy chicken pot pie soup tastes even better the next day!

In the summertime, I like to lighten things up by using fresh, seasonal vegetables in the soup. Zucchini, yellow squash, and green beans are all great additions. It adds a fresh and vibrant twist to this classic dish.

We’ve even had guests request the recipe after trying my creamy chicken pot pie soup, which always makes me smile! It’s such a rewarding feeling to know that something I created in my kitchen can bring joy to others.

FAQs: Your Questions Answered

Here are some frequently asked questions about making Chicken Pot Pie Soup, based on questions I’ve received and my own cooking experiences:

Does this Chicken Pot Pie Soup really satisfy hearty appetites? Absolutely! The combination of chicken, vegetables, and creamy broth makes it a filling and satisfying meal. My husband, who has a big appetite, always raves about how full he feels after a bowl. I would say this soup is a hearty choice!
What if someone in my family prefers milder flavors in their Chicken Pot Pie Soup? No problem! You can easily adjust the seasoning to suit your family’s taste preferences. Start with a smaller amount of herbs and spices, and then add more to taste. You can also reduce the amount of heavy cream for a lighter flavor.
How can I prepare this Chicken Pot Pie Soup ahead for busy weeks? This soup is a great make-ahead meal. You can prepare it up to 2-3 days in advance and store it in the refrigerator. When ready to serve, simply reheat it on the stovetop or in the microwave.
Can I freeze Chicken Pot Pie Soup? Yes, you can freeze it, but the texture may change slightly. The cream-based broth can sometimes become a little grainy after freezing and thawing. To minimize this, cool the soup completely before freezing, and then thaw it slowly in the refrigerator overnight.

Chicken Pot Pie Soup Tips

What kind of chicken is best for Chicken Pot Pie Soup? I prefer using cooked chicken, such as rotisserie chicken or leftover roasted chicken, for convenience. But you can also use raw chicken breasts or thighs. Just cook them in the soup until they are tender and then shred them before adding the remaining ingredients.
Can I add other vegetables to this Chicken Pot Pie Soup? Absolutely! Feel free to customize the soup with your favorite vegetables. Potatoes, sweet potatoes, green beans, and mushrooms are all great additions. This recipe is so versatile. You can adjust it to your liking.
Is this Chicken Pot Pie Soup gluten-free? As written, this soup is not gluten-free because it contains all-purpose flour. However, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch to thicken the soup.

Final Kitchen Wisdom:

This Chicken Pot Pie Soup is more than just a meal; it’s a way to create lasting memories and nourish your loved ones with wholesome, flavorful food. It supports my family’s authentic meal goals by providing a comforting and satisfying dish that is both easy to make and packed with nutrients.

My Chicken Pot Pie Soup Flavor Secrets:

Don’t skimp on the herbs: The thyme, rosemary, and sage are key to creating that classic pot pie flavor.
Use a good quality broth: The broth is the base of the soup, so using a flavorful broth will make a big difference.
Don’t overcook the vegetables: You want them to be tender, but still have a little bit of bite.

Here are a few family-tested Chicken Pot Pie Soup variations we enjoy:

Spicy Chicken Pot Pie Soup: Add a pinch of red pepper flakes for a little heat.
Cheesy Chicken Pot Pie Soup: Stir in some shredded cheddar cheese at the end for a cheesy twist.
Slow Cooker Chicken Pot Pie Soup: Combine all ingredients, except for the cream, in a slow cooker and cook on low for 6-8 hours for an easy, hands-off meal.

My daughter loves the cheesy version, while my son prefers the classic recipe. My husband enjoys the spicy version, and I love them all!

I encourage you to make this Chicken Pot Pie Soup your own. Experiment with different herbs, spices, and vegetables to create a signature version that your family will love. This easy chicken pot pie soup can also be made with turkey instead of chicken.

I hope this recipe brings as much joy to your kitchen as it has to mine. Happy cooking, and remember, the best meals are made with love! I hope you and your family enjoy this satisfying Chicken Pot Pie Soup!

Chicken Pot Pie Soup

Print Recipe

Enjoy all the comforting flavors of classic chicken pot pie in a warm and hearty soup! This easy recipe is perfect for a cozy weeknight meal.

Author: Savannah Rose
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
4 cups chicken broth
1 cup cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1/4 cup all-purpose flour
1/4 cup milk
Salt to taste
Optional: Pie crust crackers for topping

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Stir in thyme, rosemary, and pepper. Cook for 1 minute more.
Pour in chicken broth and bring to a simmer.
In a small bowl, whisk together heavy cream, flour, and milk until smooth.
Slowly pour the cream mixture into the soup, stirring constantly. Bring to a gentle simmer and cook until thickened, about 5 minutes.
Stir in cooked chicken, peas, and corn. Heat through.
Season with salt to taste.
Serve hot, topped with pie crust crackers, if desired.

Notes

For a richer flavor, use homemade chicken broth. You can also add other vegetables like potatoes or green beans. Garnish with fresh parsley or a dollop of sour cream for extra flavor.