Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 medium onion, finely chopped; 2 medium carrots, sliced; 2 stalks celery, chopped; 2 medium potatoes, diced; 1 cup frozen peas; 4 cups chicken broth; 1 cup heavy cream; 1/3 cup all-purpose flour; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; Salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe

If you’ve ever wanted to enjoy the cozy, comforting flavors of a classic chicken pot pie without the fuss of crust and rolling dough, then this Chicken Pot Pie Soup Recipe is exactly what you need. It captures all the warmth and heartiness of the traditional dish but in a creamy, spoonable form that’s perfect for chilly nights, impromptu dinners, or whenever you crave pure comfort food. Loaded with tender chicken, vibrant veggies, and a luscious broth thickened just right with cream and flour, this soup brings a hug in a bowl that’s easy to make and absolutely irresistible.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Pot Pie Soup Recipe is in its straightforward ingredients that come together to create an explosion of flavor, texture, and homey goodness. Each component adds a special touch—whether it’s the sweetness from carrots, the velvety creaminess of heavy cream, or the savory depth of chicken broth.

Chicken Breast or Thighs: Choose boneless and skinless pieces, cut into bite-sized chunks for even cooking and tender bites throughout.
Chicken Broth: This is the soulful base that carries all the flavors and keeps every spoonful rich and satisfying.
Onion: Finely chopped to release natural sweetness and aromatic depth that sets the stage for the soup.
Carrots: Sliced thinly for that subtle sweet crunch that balances the savory elements perfectly.
Celery: Adds a gentle crispness and classic flavor that you associate with comforting chicken dishes.
Peas: Frozen peas bring a pop of vibrant green color and a soft, fresh texture that brightens every bite.
Potatoes: Diced small to add heartiness and soak up the savory broth for pure, comforting goodness.
Heavy Cream: The secret to that luscious, velvety finish that turns simple soup into an indulgent experience.
Flour: Works as a gentle thickener, giving the soup a rich body without any heaviness.
Garlic: Minced finely to inject a subtle punch of flavor that complements the herbs and vegetables.
Thyme: Fresh or dried, this herb ties all the flavors together with its distinctive, earthy fragrance.
Salt and Pepper: Essential seasonings that bring out the best in every ingredient.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Preparing the Vegetables and Chicken

Start by finely chopping your onion, slicing the carrots, chopping the celery, and dicing the potatoes into bite-sized cubes. This ensures every mouthful has a balanced texture and flavor. Next, cut your chicken into similarly sized pieces to make sure it cooks evenly and stays tender throughout the soup.

Step 2: Sautéing Aromatics and Building Flavor

In a large pot, gently sauté the onions, garlic, carrots, and celery until they soften and release their natural sweetness. This step alone breathes life into the soup, creating a flavorful foundation that will make every spoonful sing.

Step 3: Adding Chicken and Potatoes

Once the vegetables are tender, add the chicken and diced potatoes. Allow the chicken to brown just slightly, which adds depth to the flavor, before moving to the next step. This also ensures that the chicken absorbs the seasoning fully.

Step 4: Creating the Soup Base

Pour in the chicken broth and sprinkle the thyme, salt, and pepper. Bring everything to a gentle boil so the potatoes soften completely and the chicken cooks all the way through. This simmering step melds all the flavors delightfully.

Step 5: Thickening and Finishing Touches

Whisk flour into a bit of heavy cream to make a smooth slurry, then stir it into the hot soup. This technique thickens the broth beautifully without any lumps. Finally, add the frozen peas and remaining cream, letting the soup warm through until it’s creamy, thick, and utterly comforting.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Don’t be afraid to jazz up your serving bowls with fresh chopped parsley or a sprinkle of crispy bacon bits. A sprinkle of shredded cheese or a drizzle of extra cream can add richness and visual appeal that makes this soup feel even more special.

Side Dishes

A warm, crusty bread or soft dinner rolls are the perfect companions for dipping into this luscious soup. Alternatively, simple side salads with tangy vinaigrettes contrast wonderfully with the creamy texture and hearty flavors.

Creative Ways to Present

For a fun twist, serve the soup in individual hollowed-out bread bowls, which add a rustic, homely touch that’s guaranteed to impress guests or family alike. Or, spoon it over buttery mashed potatoes for a super cozy meal-in-one.

Make Ahead and Storage

Storing Leftovers

This Chicken Pot Pie Soup Recipe keeps really well in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen over time, making it perfect for saving some for an easy next-day meal.

Freezing

You can freeze the soup for up to 3 months. Just be sure to let it cool completely, then transfer it into freezer-safe containers. Keep in mind that the potatoes might become a bit softer after thawing, but the taste will remain delicious.

Reheating

Reheat gently in a pot over medium-low heat on the stove, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration or freezing, add a splash of broth or cream to bring it back to the perfect creamy consistency.

FAQs

Can I use shredded cooked chicken instead of raw chicken?

Absolutely! Using pre-cooked shredded chicken can speed up the process. Just add it towards the end to warm through so it doesn’t dry out.

Is it possible to make this soup dairy-free?

Yes, swapping heavy cream for coconut milk or a plant-based cream alternative works well, though the flavor and richness will vary slightly.

Can I use fresh peas instead of frozen?

Fresh peas are wonderful if in season and only need a couple of minutes added at the end of cooking so they stay tender-crisp and vibrant.

What can I use instead of flour for thickening?

Arrowroot powder or cornstarch can substitute flour; just mix with cold water to form a slurry before adding to the soup to avoid lumps.

How long does it take to make this Chicken Pot Pie Soup Recipe?

From start to finish, it usually takes about 40 to 50 minutes, making it an excellent option for a satisfying, from-scratch meal on busy days.

Final Thoughts

There’s something so wonderfully comforting about this Chicken Pot Pie Soup Recipe that it quickly becomes a household favorite. Easy to make, packed with wholesome ingredients, and cozy beyond measure, it’s a bowl of happiness that’s sure to warm your heart and kitchen. Give it a try and watch it become a staple in your recipe arsenal!

Chicken Pot Pie Soup Recipe

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★★★★★

5.1 from 30 reviews

This hearty Chicken Pot Pie Soup combines tender chicken pieces with a medley of vegetables in a rich, creamy broth inspired by classic pot pie flavors. An easy-to-make, comforting soup perfect for cozy nights, offering all the flavors of a traditional chicken pot pie in a warm bowl.

Author: nova
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering and sautéing
Cuisine: American
Diet: Halal

Instructions

Prepare Vegetables: Finely chop the onion, slice the carrots, chop the celery stalks, and dice the potatoes into bite-sized pieces to ensure even cooking and a balanced texture in the soup.
Cook Chicken: In a large pot over medium heat, add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Sauté Aromatics: In the same pot, add a touch of oil if needed, then sauté the chopped onion, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
Make Roux and Add Broth: Sprinkle the flour over the vegetables and stir continuously to form a roux. Slowly whisk in chicken broth to avoid lumps, bringing the mixture to a simmer. This thickens the soup base.
Add Potatoes and Simmer: Add diced potatoes and thyme to the pot. Cover and simmer until potatoes are tender, about 15 minutes.
Return Chicken and Add Peas: Stir the cooked chicken and frozen peas into the soup. Heat through for an additional 5 minutes.
Finish with Cream: Lower heat and stir in heavy cream, warming gently without boiling to maintain creaminess. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and enjoy warm, optionally garnished with fresh thyme or parsley.

Notes

Use boneless, skinless chicken thighs for more flavorful and tender meat.
Frozen peas can be substituted with fresh peas if available.
For a lighter version, substitute heavy cream with half-and-half or milk, though thickness and richness will be reduced.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove to prevent curdling of the cream.