Comfort in a Bowl: Chicken Pot Pie Soup Recipe

If you love chicken pot pie’s warm, comforting flavors but don’t want to deal with all the fuss of a crust, this Chicken Pot Pie Soup is the perfect solution.

It has all the richness and coziness of the classic dish but in a simpler, quicker, and lighter soup form. Plus, it’s a hit with the whole family and ideal for those chilly nights when you crave something hearty.

Table of Contents

Why You’ll Love Chicken Pot Pie Soup

Here’s why this soup will quickly become a favorite:

Warm & Comforting: It’s like a hug in a bowl. It’s creamy, flavorful, and packed with all the goodness of a classic chicken pot pie.

Quick & Easy: Forget the hours of baking—this soup is ready in under an hour and doesn’t sacrifice flavor.

Kid-Friendly: With its creamy base and tender veggies, even picky eaters will love it.

Nutritious & Filling: A one-pot meal with vegetables and lean chicken, so you can feel good about what you’re serving.

Ingredients

Here’s what you’ll need:

Protein: Rotisserie chicken or cooked chicken breast (shredded).
Veggies: Carrots, celery, peas, onions, and potatoes—classic pot pie veggies!
Broth: Chicken broth or vegetable broth for the base.
Creamy Goodness: Milk and/or heavy cream to give it that silky texture.
Seasonings: Salt, pepper, garlic, thyme, and rosemary to bring out all the flavors.
Thickening Agent: Flour or cornstarch to make the soup rich and creamy.
Optional Toppings: Crumbled biscuits or puff pastry strips for some crunch.

Step-by-Step Instructions

1. Prep the Veggies: Chop your carrots, celery, onions, and potatoes into small pieces. This helps them cook evenly.

2. Sauté: Heat butter in a large pot. Add your veggies and sauté them until they’re soft and fragrant, about 5 minutes.

3. Add Garlic & Seasonings: Stir in the garlic and your herbs—thyme and rosemary are great here. Let it cook for another minute to release those aromatic flavors.

4. Pour in the Broth: Add the chicken broth and bring everything to a simmer. This is where the magic happens, so let it bubble away for about 10-15 minutes until your veggies are tender.

5. Add the Chicken and Potatoes: Stir in your chicken (use rotisserie for convenience or leftover chicken breast) and the potatoes. Let them cook for another 10 minutes until the potatoes are soft.

6. Cream it Up: Pour the milk or cream and stir it together. Whisk in a little flour or cornstarch to thicken it up for an even creamier texture.

7. Final Touches: Taste it and add more seasoning if needed. Salt, pepper, and maybe even a sprinkle of extra thyme for good measure. Then, it’s ready to serve!

Tips for the Perfect Chicken Pot Pie Soup

Make it Ahead: This soup keeps well in the fridge, so make a big batch and reheat it for meals later in the week.

Substitute Ingredients: You can swap in frozen veggies for convenience or use dairy-free milk if you prefer a lighter version.

Add a Crunch: Top the soup with crumbled biscuits, crackers, or puff pastry for a satisfying crunch miming the traditional pot pie crust.

Variations to Try

Want to switch things up? Here are some ideas:

Healthy Version: Swap out the potatoes for cauliflower to reduce carbs, and use coconut milk for a lighter option.

Spicy Kick: Add a little heat by tossing in some hot sauce or diced jalapeños.

Vegan Version: Replace the chicken with chickpeas or tofu, and use plant-based broth and cream for a vegan-friendly version of this cozy dish.

Serving Suggestions

Pair this soup with a fresh green salad or a couple of warm garlic bread slices. For a fun twist, serve it with baked biscuits or a crusty loaf to soak the creamy goodness.

Conclusion

This Chicken Pot Pie Soup is the ultimate comfort food made simple. With tender chicken, hearty vegetables, and a creamy broth, it’s everything you love about chicken pot pie—minus the work.

It’s a perfect weeknight dinner for the whole family, so give it a try and enjoy the cozy vibes that come with every spoonful.