Chicken pot pie soup is the perfect comfort food that can be enjoyed any time of the year. This recipe combines all the flavors you know and love in a chicken pot pie recipe without the crust and the baking.
Why This Recipe Works
If you like the traditional chicken pot pie but also enjoy a good soup, this combines the best of both of those worlds. Not to mention, the prep time is minimal and cooking time is less than an hour from start to finish.
Tips for Keeping it Simple
I am using left over chicken for this recipe which is really the best of all worlds because it uses chicken that is already cooked and it utilizes those pesky leftovers in your fridge.
However, you can also use a store bought, pre-cooked chicken or if you want to cook your own Rotisserie, we enjoy this recipe:
Another time saving tip is to use frozen veggies instead of fresh. This will save time with peeling, cutting and dicing carrots. These often cook faster than adding them in fresh also. We chose to use fresh carrots, but you don’t have to.
- Chicken – Chicken breasts are the perfect cut for baking and easily shredding with two forks.
- Potatoes – Yukon gold potatoes peeled and sliced into medium-small pieces will cook to perfection.
- Chicken Stock – You’ll need roughly 5 cups chicken stock to have a good amount of soup base.
- Cream – Similar to heavy cream, half and half creates a thickness to the overall creamy soup.
- Vegetables – Although you can add any veggies you like, the go-to for this recipe are onions, celery, carrots, peas, and corn.
- Seasonings – Minced garlic cloves, sea salt, black pepper, a bay leaf, and finely chopped parsley come together to add the perfect flavors.
- Flour – all purpose flour will help create the soup texture.
Step-by-Step Instructions for Chicken Pot Pie Soup
Step 1: Sauté vegetables.
- Sauté the onions, celery, and carrots in unsalted butter until they begin to soften. Add the garlic. (If you are using veggies, add them in later)
Step 2: Add the flour and broth.
- Add the flour to the cooked vegetables to begin thickening the soup. Add the chicken stock.
Step 3: Add potatoes.
- Add the potatoes and allow them to cook until they are just tender.
Step 4: Add remaining ingredients.
- Add the frozen peas, corn, the half and half, and finally, the cooked shredded chicken, bringing the soup to a simmer. Continue cooking until the soup is hot throughout.
What to Serve with this Soup
- Biscuits. Topping the soup with a biscuit will give it that chicken pot pie feel. Try our Honey Wheat Buns for a soft, deep dark pillowy biscuit.
- Bread – If you have the time, may we suggest our homemade Ciabatta bread? It’s so worth the time!
LOOKING FOR MORE COMFORT SOUP RECIPES?
- Chicken Gnocchi Soup – a restaurant copycat
- Five Star New England Clam Chowder – the reviews say it all
- Minestrone Soup – a true classic
- Broccoli and Cheddar Soup – another home run soup
Chicken Pot Pie Soup
- Total Time: 40 minutes
- Yield: (8) 2 cup servings
A delicious – comforting – wrap you up in a blanket kind of soup that comes together in under an hour. If you have time I encourage you to make this amazing ciabatta bread to go with it!
- 6 Tbsp. Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 3 Garlic cloves, minced
- ⅓ Cup Flour
- 5 Cups Chicken Stock
- 3–4 teaspoons Sea Salt
- ½ teaspoon Black Pepper
- 1 lb. Yukon Gold potatoes, peeled and sliced into ¼” thick pieces.
- 4 Cups Cooked Chicken, (shredded)
- 1 Cup Frozen Peas
- 1 Cup Corn
- ½ Cup Half and half cream
- 1 Bay Leaf
- ¼ cup parsley, finely chopped, plus more for garnish
- Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
- Add the flour and stir and combine. Continue cooking and stirring for 1-2 minutes.
- Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
- Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
- Add the frozen peas and corn. Bring back to a simmer then the half and half and finally the cooked shredded chicken.
- Cook another 10 minutes or until the soup is hot and the chicken is heated through.
- Garnish with fresh parsley.
- To make this even faster, omit the fresh carrot and buy a frozen bag of mixed veggies
- Buy at store bought chicken and shred it instead of cooking your own.
- Add some oregano, thyme or basil to the recipe if you want a little more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
I made a huge pot of this and brought it work all week long. More than 1 person asked me for the recipe. I gave them your site.
Delicious! I added a few more seasonings such as ground sage, smoked paprika, and ground mustard. I ended up adding a little bit more broth at the end to even out the ratio. Served with canned buttermilk biscuits that soaked up all the liquid and tasted like dumplings. Highly recommend.
this soup turned out amazing! I made it for a soup contest at work and it was everyone’s favorite.
This was great!!! I made small changes but it was great
Am I missing it? When do you add the chicken?
oops! Thanks Sarah – recipe has been corrected
I made this just as the recipe stated, but I used heavy cream instead. I’m glad I did. It added just that touch of cream that I love. I served this over biscuits and it was just like chicken pot pie. Soooo good. I have to make it again!