Loaded with tender veggies, juicy meat, and a rich broth, this chicken pot pie soup is coziness in a bowl. It’s hearty, delicious, easy to make, and the ultimate comfort food.
Cozy Chicken Pot Pie Soup Recipe
When I’m in the mood for comfort food, I have two meals I usually turn to: soup and chicken pot pie. So why not combine the two? That was my inspiration for this cozy chicken pot pie soup recipe, which will warm your tummy and your soul. This hearty and soothing soup has everything you love about chicken pot pie but without all the effort. It’s quick and easy to make, packed full of tender chicken and veggies, and sure to be a hit with everyone you serve it to.
Why You’ll Love Pot Pie Soup
- Comforting. This soup has all your favorite nostalgic flavors from a pot pie and a cozy stew, so a bowl of this dish will make you feel better instantly.
- Easy. This is a simple soup to make, using pantry ingredients, and it takes less than an hour to make.
- Full of veggies. The soup is loaded with peas, corn, carrots, and celery. It’s a great way to get a ton of veggies into your meal.
- Adjustable. You can adjust and adapt this recipe based on what you have in your pantry, fridge, or freezer.
Chicken Pot Pie Soup Ingredients
- Onion – A yellow onion is best, but a white onion will also work.
- Potatoes – Yukon gold potatoes are best for this recipe.
- All-purpose flour
- Chicken broth
- Heavy cream
- Cooked chicken
- Frozen peas – Canned peas are okay to use.
- Frozen corn – You can also use canned corn.
- Fresh thyme
- Pepper – For best results, use freshly cracked pepper.
How to Make Chicken Pot Pie Soup
- Sauté the veggies. Melt the butter in a large pot, then add the onions, carrots, celery, and potatoes. Cook until the veggies begin to soften, which should take about 5 minutes. Add the garlic and cook for a minute.
- Make a roux. Sprinkle in the flour and stir until the veggies are coated. Cook for about 2 minutes while stirring constantly.
- Pour in the broth and cream. Slowly pour in the chicken broth while stirring, then bring the soup to a simmer. Let it cook for a few minutes until it begins to thicken. Pour in the heavy cream and stir to combine. Allow the soup to cook at a mild simmer for about 10 minutes.
- Add the rest of the ingredients. Put the chicken, peas, corn, and thyme in the soup, and season to taste with salt and pepper. Cook until everything is heated through, about 10 minutes.
- Serve. Ladle the hot soup into bowls and garnish with more thyme and pepper.
Tips for Success
- Use whatever chicken you have. I make this soup anytime I have leftover chicken. Leftover roast chicken, pan-fried chicken, grilled chicken, and rotisserie chicken will all work in this recipe.
- Make your own broth. A great way to increase the flavor in this recipe is to use homemade chicken broth. My Instant Pot Chicken Broth recipe is so easy to make and way better than store-bought.
- Add more veggies. This recipe uses the traditional pot-pie vegetables, but if there are other veggies that you like, feel free to use them.
- Cook longer. If you want to make the soup even more intensely flavored, you can cook it for longer. If you cook the pot pie soup longer, do so before adding the chicken, peas, and corn so you don’t end up with mushy veggies.
What to Serve With Pot Pie Soup
This cozy soup is perfect to serve with some biscuits or bread. These air fryer red lobster biscuits or my easy homemade biscuits can really tie the meal together. And what may make it even more comforting is some homemade cornbread or garlic knots. Our cheesy garlic pull apart bread and my no knead dutch oven bread are also exceptional!
How to Store & Reheat Leftovers
Leftovers can be stored in an airtight container and kept in the fridge for 3 days or up to 6 months in the freezer. Reheat on the stove over medium heat.
More Hearty Soup Recipes
- Loaded Baked Potato Soup
- French Onion Soup
- Creamy Sausage Tortellini Soup
- Albondigas Soup
- Italian Sausage Butternut Squash Soup
- Mulligan Stew
Chicken Pot Pie Soup
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 to 4 Yukon gold potatoes, peeled and cubed
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 5 to 6 cups chicken broth
- 1 cup heavy cream
- 3 cups diced cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves
- salt and freshly ground black pepper, to taste
- Melt the butter in a Dutch oven or soup pot set over medium heat. Add the onion, carrots, celery, and potatoes, and sauté until the vegetables start to soften, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute or until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes.
- Slowly pour in the chicken broth while stirring constantly to prevent lumps. Once all the broth is added, bring the soup to a simmer and let it cook for a few minutes until it thickens slightly.
- Add the heavy cream to the pot and stir to combine. Simmer the soup gently for 10 minutes so the flavors can meld.
- Stir in the cooked chicken pieces, frozen peas, frozen corn, and fresh thyme, then season to taste with salt and pepper. Cook for about 10 more minutes or until the chicken and veggies are heated throughout.
- Ladle the hot soup into bowls and garnish with fresh thyme and cracked black pepper.
- Serve with your favorite biscuits or bread.
- This soup uses precooked chicken, so if you have leftover chicken, use that. Shredded rotisserie chicken works well in this soup.
- Mix up the veggies! While this recipe sticks to classic pot-pie favorites, feel free to toss in any veggies you love.
- Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 6 months. Reheat on the stove over medium heat.