When the temperatures dip and the days get shorter, my thoughts inevitably turn to warm, comforting meals — and very few dishes hit that spot quite like a good chicken pot pie. But who always has the time to make a full crust from scratch, especially on a busy weeknight? That’s where chicken pot pie soup swoops in to save the day, delivering all those beloved, cozy flavors in a bowl, often in a fraction of the time. It’s like a warm hug from the inside out, without all the fuss.
Why you’ll love this dish
This isn’t just any soup; it’s a bowl of pure nostalgia and comfort, transformed into an easy-to-make meal. You get all the creamy, savory goodness of a classic chicken pot pie – tender chicken, sweet peas, carrots, and sometimes corn – swimming in a rich, velvety broth, but without the effort of rolling out a pie crust. It’s truly the perfect solution for those chilly evenings when you’re craving something deeply satisfying but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile, making it a fantastic way to use up leftover cooked chicken.
> “I usually dread making pot pie because of the crust, but this soup gives me all the flavors I love with so much less effort. It’s become a family favorite for sure!” – A satisfied home cook
Step-by-step overview
Making Chicken Pot Pie Soup generally follows a straightforward path: you start by sautéing your aromatic vegetables, then create a roux with flour and butter to thicken your broth. Next, you stir in your chicken and vegetables, letting everything simmer until heated through and flavors have melded. The beauty of this soup is its adaptability; while the base remains consistent, there are countless ways to customize it, which we’ll explore later. It’s a comforting, filling meal that comes together deliciously and efficiently.
What you’ll need
Gather these items:
- Cooked Chicken: About 2-3 cups, shredded or diced. A rotisserie chicken is perfect here!
- Butter: 3 tablespoons, unsalted is preferred.
- Onion: 1 medium, diced.
- Celery: 2 stalks, diced.
- Carrots: 2 medium, peeled and diced.
- All-purpose Flour: 1/4 cup.
- Chicken Broth: 4-5 cups, low sodium.
- Milk or Cream: 1 cup (whole milk, half-and-half, or heavy cream for extra richness).
- Frozen Peas: 1 cup.
- Frozen Corn: 1 cup (optional, but adds a nice sweetness).
- Dried Thyme: 1 teaspoon.
- Salt and Black Pepper: To taste.
- Optional for serving: Biscuits, puff pastry squares, or crusty bread for dipping.
Directions to follow
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Make the Roux: Sprinkle the flour over the softened vegetables and cook for 1-2 minutes, stirring constantly. This will create a roux, which will thicken your soup.
- Add Liquids: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Once smooth, stir in the milk or cream. Bring the mixture to a gentle simmer, stirring occasionally, until it starts to thicken, about 5-7 minutes.
- Incorporate Chicken & Veggies: Add the cooked chicken, frozen peas, frozen corn (if using), and dried thyme to the pot. Stir to combine.
- Simmer & Season: Continue to simmer for another 5-10 minutes, or until the vegetables are heated through and the flavors have melded. Season generously with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls. Serve immediately with your favorite crackers, biscuits, or a piece of warm crusty bread.
Best ways to enjoy it
Serving chicken pot pie soup is all about enhancing that comforting experience. While delicious on its own, a few additions can elevate it further. My personal favorite is serving it with warm, flaky biscuits – they’re perfect for soaking up every last bit of that creamy broth. You could also cut puff pastry into small squares, bake them until golden, and float them on top for a deconstructed “crust.” For a heartier meal, pair it with a simple side salad with a tangy vinaigrette to cut through the richness.
Keeping leftovers fresh
This soup is fantastic for meal prepping! Once cooled to room temperature, transfer the soup to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. If it’s too thick, you can add a splash of chicken broth or milk to reach your desired consistency. Freezing is also an option; transfer cooled soup to freezer-safe containers or bags and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
- Rotisserie Chicken Magic: Don’t underestimate the power of a store-bought rotisserie chicken. It saves a ton of time and adds fantastic flavor to your soup.
- Veggie Prep: Dice your vegetables (onions, carrots, celery) into small, uniform pieces. This ensures they cook evenly and integrate well into the soup without being too chunky.
- Taste as You Go: Seasoning is key to a delicious soup. Taste before adding salt, especially if your chicken broth isn’t low sodium. Add pepper, and even a pinch of dried sage or rosemary, to deepen the flavor profile.
- Thickening Control: If you prefer a thinner soup, use less flour for the roux, or add extra broth/milk at the end. For a thicker soup, you can make a small slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last few minutes of simmering.
Creative twists
The beauty of chicken pot pie soup lies in its adaptability. Here are a few ways to switch things up:
- Herb Variations: Beyond thyme, consider adding a touch of dried sage, rosemary, or parsley for different aromatic notes. Fresh herbs stirred in at the very end also brighten the flavor.
- Kick of Spice: For a subtle warmth, a pinch of cayenne pepper or a dash of hot sauce can add a nice little kick.
- Cheesy Goodness: Stir in a handful of shredded cheddar cheese or Parmesan at the end for an extra layer of richness and flavor.
- Different Veggies: Feel free to add other quick-cooking vegetables like diced potatoes (add with the broth to ensure they cook through), green beans, or even mushrooms for a heartier soup.
- Dumpling Delight: Instead of biscuits on the side, drop small dollops of biscuit dough directly into the simmering soup during the last 10-15 minutes of cooking for delicious, fluffy dumplings.
Common questions
How can I make this soup gluten-free?
To make this chicken pot pie soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it’s a blend designed for thickening, not just baking) or use cornstarch as your thickener. For cornstarch, you’d create a slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and whisk it into the simmering broth until thickened, after adding the liquid ingredients.
Can I use raw chicken?
Yes, you can use raw chicken. Dice 1-1.5 pounds of boneless, skinless chicken breast or thighs into small pieces. Sauté it in a little olive oil in the pot before adding your vegetables. Cook until browned and mostly cooked through, then remove it from the pot, continue with the recipe, and add the cooked chicken back in when directed. Alternatively, you can simmer the raw chicken directly in the broth until cooked, then remove, shred, and add back to the soup.
What if my soup is too thin or too thick?
If your soup is too thin, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering soup and cook for another 2-3 minutes, stirring, until it thickens. Repeat if necessary. If your soup is too thick, simply stir in additional chicken broth or milk, a splash at a time, until it reaches your desired consistency.
Creamy Weeknight Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat, then add onion, carrots, and celery, cooking until softened for 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the cooked vegetables and stir continuously for 1-2 minutes to create a roux and cook out the raw flour taste.
- Gradually whisk in chicken broth until smooth, then slowly whisk in milk and bring to a gentle simmer, stirring frequently until the soup thickens.
- Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, and dried rosemary.
- Simmer gently for 5-10 minutes to heat vegetables and meld flavors, then season generously with salt and pepper to taste, adjusting as needed.
- Ladle the hot soup into bowls and garnish with fresh parsley or a dollop of sour cream if desired.