Chicken Pot Pie Soup is the ultimate comfort food that transforms the beloved classic chicken pot pie into a heart-warming bowl of creamy, soul-satisfying soup. This ingenious recipe captures all the familiar flavors and textures of the traditional pie – tender chunks of chicken, wholesome vegetables, and rich, velvety sauce – while delivering them in a convenient soup format that’s perfect for any occasion.
Dating back to the evolution of pot pies, which have roots in ancient Greek and Roman cuisines, this modern soup adaptation maintains the essence of its predecessor while offering a lighter, more approachable way to enjoy these timeless flavors. The combination of aromatic vegetables, herbs, and perfectly cooked chicken creates a harmonious blend that’s both nostalgic and innovative.
What makes this soup particularly special is its ability to deliver the comforting aspects of a pot pie without the time-consuming process of making a pie crust. The creamy broth, enriched with milk and cream, provides the same satisfying richness you’d expect from the sauce inside a traditional pot pie. When served with crispy puff pastry crackers or biscuits on top, it creates a delightful contrast of textures that mimics the original dish.
Whether you’re looking for a cozy dinner on a cold winter evening, a meal to serve to guests, or a make-ahead option for busy weeknights, this Chicken Pot Pie Soup delivers satisfaction in every spoonful. It’s a testament to how classic recipes can be reimagined while maintaining their cherished qualities and flavors.
Chicken Pot Pie Soup
A creamy, comforting soup that captures all the flavors of a traditional chicken pot pie in a bowl.
Ingredients
Base Vegetables and Aromatics
2 tablespoons butter
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
Additional Ingredients
1/3 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
3 cups cooked, shredded chicken
2 medium potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
Optional Garnish
Puff pastry crackers or biscuits
Extra fresh parsley
Instructions
In a large Dutch oven or soup pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
Add garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually add chicken broth and milk, whisking constantly to prevent lumps from forming.
Add potatoes, thyme, and bay leaf. Bring to a simmer and cook for 10-12 minutes or until potatoes are tender.
Add shredded chicken, peas, and corn. Simmer for an additional 5 minutes.
Stir in heavy cream and cook until heated through, about 2-3 minutes.
Remove bay leaf and season with salt and pepper to taste.
Stir in fresh parsley just before serving.
Serving Suggestions
Serve hot, topped with puff pastry crackers or biscuits if desired. Garnish with additional fresh parsley.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Can be frozen for up to 3 months (note: cream-based soups may separate when thawed)
Notes
For a quick version, use rotisserie chicken
To make puff pastry crackers: Cut puff pastry into shapes, brush with egg wash, and bake at 400°F for 10-12 minutes until golden
For a lighter version, substitute half-and-half for the heavy cream
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8