This chicken pot pie soup has all the flavors you love from my chicken pot pie recipe but in soup form! It’s rich, creamy, and hearty, making for the perfect comfort food for the colder months. It’s a classic homestyle recipe that your whole family will love. You also only need one pot to make this soup, so cleaning up is a breeze, making for a fantastic meal on a busy weeknight.
It’s full of veggies, potatoes, and chicken, all in a creamy soup, making for a very satisfying meal. It is so flavorful despite using simple, everyday ingredients you may already have in your kitchen. You’ll definitely want to make a big batch, as everyone will want seconds. Want another cozy recipe? Try my chicken stew recipe, potato soup recipe, or chicken noodle soup recipe.
What You Need to Make This Recipe
Mirepoix — a key component in many soups, a mirepoix is made of a mix of aromatics, mainly onions, carrots, and celery. While these simple ingredients may seem basic, these three ingredients add a significant layer of flavor to your soup.
Flour — this is used to thicken the soup. You can also use cornstarch or a gluten-free flour if you do not want to use flour.
Chicken stock — if you’re worried about salt, you can use low-sodium chicken stock.
Potatoes — I like using Yukon gold potatoes as they are less starchy but hold shape better than starchy potatoes. They’re also nice and fluffy!
Chicken — to keep this pot pie soup easy, I shred a rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This soup is also great for using up leftover roasted chicken.
Milk and cream — the dairy is what gives the pot pie soup its classic creamy texture.
Peas — I use frozen peas, they do not require thawing before adding them to the soup.
Corn — just like the peas, you can add frozen corn directly into the soup.
How to Make Chicken Pot Pie Soup
1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender.
2. Stir in the garlic and flour. Cook, stirring constantly.
3. Slowly stir in the chicken stock.
4. Add the potatoes, thyme, salt, and pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken.
5. Stir in the chicken, peas, and corn.
6. Stir in the milk and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley into the pot pie soup just before serving.
Pro Tips for Making This Recipe
- If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
- If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
- Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
- You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
- Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.
Frequently Asked Questions
This pot pie soup will last for 4 to 5 days in the refrigerator in an airtight container. To reheat it, gently warm it on the stovetop or in the microwave in short bursts. However, keep in mind that the soup will only be as good for as long as the chicken is fresh. If your chicken was freshly made the day you made the soup, the soup would last for 4 to 5 days. But if the chicken is a few days leftover, the soup won’t last as long.
I don’t recommend freezing this soup as potatoes do not usually freeze well, and the dairy in the soup may separate as it thaws.
An easy way to cook chicken for this soup is by poaching it. Add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes. Then drain and shred the chicken.
If you love this recipe try these out!
If you’ve tried this Chicken Pot Pie Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Pot Pie Soup
Video
Equipment
- Dutch oven
Ingredients
- ⅓ cup unsalted butter (38g)
- 1 medium yellow onion diced
- 3 medium carrots peeled and chopped
- 3 celery stalks thinly sliced
- 5 garlic cloves peeled and minced
- ⅓ cup all-purpose flour (40g)
- 6 cups chicken stock (1.5L)
- 1 pound Yukon gold potatoes peeled and cut into 1/2-inch cubes (450g)
- 2 teaspoons fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 1 cup frozen peas (135g)
- 1 cup frozen corn (145g)
- ½ cup milk (120ml)
- ½ cup heavy cream (120ml)
- ¼ cup chopped parsley
Instructions
- In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
- Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
- Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.
Notes
- If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
- If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
- Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
- You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
- Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.
Donna A Pollock says
John,
I need to ask you a question…I love this soup. My question is, why do some Chicken Pot Pie Soup taste like it has a cooked browned pie crust cooked into the soup. I love that taste. Please let me know.
Colette says
This recipe has become one of my regulars. It’s so easy, never fails and is positively delicious. Simple ingredients yet they combine to make a dish that’s packed full of flavor.
Sumaya says
I made this a couple weeks ago and it was such a good comfort soup in the cold weather. I used turkey rashers instead of the bacon because we don’t eat bacon and I ran out of peas (yikes! Who runs out of a staple?!)But I used John’s tip of using other veggies and substituted it for mushrooms. Was divine!
Lynn says
Thank you John for all your wonderful recipes. Do you think this soup can be reheated with a little extra milk in a crockpot? Would like to take to work. Thanks!
John Kanell says
I think so yes 🙂
Deepti says
Absolutely yums. Didn’t have bacon, celery and thyme but it still turned out great. Also added broccoli and corn which were great additions. Thanks for the recipe!