If you love the flavors of a traditional pot pie but want something simpler to make and easier to serve, this Chicken Pot Pie Soup recipe is going to be one you come back to again and again. It has everything you expect from a classic chicken pot pie – tender chicken, hearty vegetables, creamy broth, and satisfying potatoes.
This soup is thick, rich, and filling, making it perfect for a family dinner, meal prep, or a one-pot solution on busy nights. Best of all you don’t have to worry about all the extra work because you don’t have to make a crust.
Instead of baking and assembling a pie, everything comes together right on the stovetop in a single pot. The result is a soup that delivers the same familiar flavors in a form that is easier to customize, reheat, and serve.
Just like when making Chicken Pot Pie Casserole this soup recipe works so well because it is easily adaptable. You can use leftover or rotisserie chicken, adjust the thickness to your liking, and swap vegetables based on what you have on hand.
By using frozen peas and carrots blend, the prep time is reduced even further while still keeping all the classic pot pie flavors intact.
This is the kind of recipe that I consider an easy comfort food recipe. It’s hearty without being too heavy. But what I Iove most about this recipe is that it is made entirely with everyday ingredients and in one single pot.
Why Chicken Pot Pie Works So Well as a Soup
Classic chicken pot pie is beloved for good reason. It combines protein, vegetables, and a creamy sauce into one complete meal. Turning those same ingredients into soup keeps the heart of the dish intact while making it more practical for everyday cooking.
A soup version allows the flavors to meld together more evenly, especially when it comes to the chicken, herbs, and vegetables. Potatoes help naturally thicken the broth while adding substance, and a small amount of cream brings everything together without overpowering the dish.
This Chicken Pot Pie Soup recipe also reheats extremely well. In fact, it tastes even better the next day after the flavors have had more time to develop. That makes it an excellent option for leftovers or make-ahead meals.
And because it is made in one pot, cleanup is minimal, and the steps are straightforward enough for cooks of all skill levels.
Ingredient Notes and Simple Adjustments
This recipe uses simple ingredients that are easy to find. Unsalted butter creates the base, allowing you to control the salt level. Onion and celery add depth and aroma, while Yukon gold potatoes provide a creamy texture without falling apart.
Instead of using fresh carrots and frozen peas separately, this version uses frozen peas and carrots, which saves time and ensures even cooking. The frozen blend goes in the pot towards the end so the vegetables stay tender and bright. However if you prefer, you can use fresh carrots.
As for the chicken, use cooked, shredded chicken as the protein. Leftover roasted chicken, baked chicken breasts, or rotisserie chicken all work well. Using pre-cooked chicken also keeps the cooking time short and prevents the meat from drying out.
The flavorful base starts with chicken stock. It is thickened with a little flour and by adding a small amount of whipping cream the broth has the perfect amount of richness without making the soup overly heavy.
If you have fresh parsley on hand it will add a little flavor and freshness. However, don’t worry if you don’t have any because you can use dried parsley instead.
How to Make Chicken Pot Pie Soup on the Stovetop
Making this Chicken Pot Pie Soup recipe starts by building flavor from the bottom up. Melt the butter first and when hot add the onion and celery, and continue to cook until soft and lightly golden. This step develops the base flavor of the soup and sets the tone for everything that follows.
Once the vegetables are soft flour will help thicken the soup. But it is crucial to cook the flour briefly to remove the raw taste and to ensure the soup thickens properly.
Next slowly add the chicken stock, along with potatoes and seasonings. As the soup simmers, the potatoes soften and release starch, naturally thickening the broth even more.
The chicken, frozen peas and carrots, corn, cream, and parsley go into the pot near the end. This keeps the vegetables from becoming overcooked and ensures the chicken stays tender. After a short final simmer, the soup is ready to serve.
The result is a thick, hearty soup with amazing flavor and texture in every bite.
Tips for the Best Results Every Time
Just like when making Potato Soup, cutting the potatoes into uniform size to help them cook evenly. Yukon gold potatoes are ideal because they hold their shape while still becoming tender.
Taste and adjust seasoning at the end. Chicken stock varies in saltiness, so it is best to start with less salt and add more as needed.
If you prefer a thicker soup, allow it to simmer uncovered for a few extra minutes. For a slightly thinner consistency, add a splash of additional chicken stock before serving.
Fresh parsley brightens the soup, but you can use dry parsley if you don’t have fresh parsley. If using dried, reduce the amount by half.
This Chicken Pot Pie Soup recipe pairs well with simple sides like biscuits, bread, or crackers. However it is filling enough to stand on its own.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. The soup will thicken as it sits, which is normal.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a small amount of chicken stock or milk if needed to loosen the texture.
This soup also freezes well. Allow it to cool completely, then freeze in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Enjoy! Mary
Follow My Facebook Page For Great Recipes! Make Your Meals Facebook Page
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.
Chicken Pot Pie Soup
This Chicken Pot Pie Soup recipe is creamy, hearty, and easy to make in one pot using simple ingredients and cooked chicken.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, about 1 cup chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock, low-sodium
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch pieces
- 2 teaspoons salt, more or less to taste
- 1/2 teaspoon black pepper
- 5 cups cooked chicken, shredded
- 2 cups frozen peas and carrots blend
- 1 cup frozen or canned corn
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Heat a large pot over medium-high heat and melt the butter.
- Add the diced onion and celery to the pot and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Sprinkle in the flour and stir continuously for 1 minute, until the liquid is absorbed and the mixture is light golden brown in color.
- Slowly add the chicken stock while stirring to prevent the flour from lumping.
- Add the diced potatoes, salt, and black pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook for 12–15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, frozen peas and carrots, corn, whipping cream, and parsley and bring back to a gentle simmer and cook for 5 minutes, or until the chicken and vegetables are heated through.
- Taste and adjust seasoning as needed. Remove from heat and garnish with additional parsley before serving.
Notes
- Rotisserie chicken works especially well for this recipe.
- Feel free to add sauteed mushrooms and/or frozen green beans to the mixture.
- Add more stock if the soup thickens too much after sitting.
- For extra richness, substitute half-and-half for the cream.
Recipe provided by iCookfortwo.com
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 711Total Fat: 38gSaturated Fat: 15gUnsaturated Fat: 22gCholesterol: 195mgSodium: 989mgCarbohydrates: 43gFiber: 5gSugar: 9gProtein: 49g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.