Chicken pot pie soup is the perfect answer to those chilly evenings when all you want is something warm and hearty. This delightful dish combines all the rich, comforting flavors of classic chicken pot pie into a creamy soup that’s easy to prepare and sure to please the whole family. It’s not only a delicious way to use leftover chicken, but it also comes together in just one pot—making cleanup a breeze! Whether it’s a weekend dinner or a cozy weeknight meal, you’ll find yourself returning to this recipe time and again.
Why You’ll Love This Recipe
One of the standout reasons to try this chicken pot pie soup is the balance of flavors and convenience. Quick to whip up, it’s the perfect weeknight dish that feels luxurious without demanding hours in the kitchen. Best of all, it’s kid-approved, which makes it an ideal option for family meals.
"This soup felt like a warm hug on a cold day—simple, delicious, and my kids couldn’t get enough!"
How to Make Chicken Pot Pie Soup
Creating this comforting soup is a straightforward process that combines fresh vegetables and tender chicken in a creamy broth. You’ll sauté your veggies first to build a flavorful base, then simmer everything together for a comforting meal that’s just right for any day of the week.
Ingredients
For this cozy chicken pot pie soup, you’ll need:
2 cups cooked chicken, shredded
1 cup potatoes, diced
1 cup carrots, diced
1 cup celery, diced
1 medium onion, diced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons all-purpose flour
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
Substitution Tips: If you don’t have heavy cream, you can use half-and-half for a lighter option. For a gluten-free alternative, swap the all-purpose flour with cornstarch or a gluten-free flour blend. Feel free to mix in your favorite vegetables to customize the flavor!
Directions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots, cooking until they soften—about 5 minutes.
- Stir in the garlic powder, thyme, and flour, cooking for an additional 1-2 minutes to develop the flavors.
- Gradually pour in the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the diced potatoes, shredded chicken, and bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, which should take about 15 minutes.
- Once the potatoes are cooked, remove the bay leaf and stir in the heavy cream. Season with salt and pepper to your liking.
- Serve hot and enjoy your hearty soup!
Serving Suggestions
This chicken pot pie soup pairs wonderfully with a crisp side salad or crusty bread for dipping. A sprinkle of fresh herbs like parsley or thyme can brighten up the dish right before serving. It also makes for a fantastic lunch the next day, making it versatile and easy to enjoy throughout the week.
Storage & Reheating
To store any leftovers, simply place the soup in an airtight container and keep it in the fridge for up to 3 days. If you want to freeze it, let the soup cool completely before transferring it to freezer-safe containers. It can last for about 3 months in the freezer. When reheating, gently warm it on the stovetop or in the microwave. You may need to add a splash more chicken broth or cream to return it to its creamy consistency.
Pro Tips
For maximum flavor, consider using homemade chicken broth if you have the time. It enhances the richness of the soup and offers incredible depth. Additionally, you can sauté some garlic with the vegetables for an extra kick of flavor. If you love a bit of spice, add a pinch of cayenne pepper or red pepper flakes to warm things up!
Variations
There are countless ways to add a twist to this classic recipe! You can use different vegetables like peas or corn for added sweetness, or even swap the chicken for turkey if you have leftovers from a holiday feast. For those watching their carb intake, try swapping potatoes with cauliflower for a low-carb version, or use dairy alternatives for a lighter soup.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a great option and can save you time in the kitchen. Just make sure to shred it before adding it to the pot.
Is this soup gluten-free?
No, this soup contains all-purpose flour. However, you can easily make it gluten-free by using a gluten-free flour substitute or cornstarch as a thickening agent.
Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors meld together. Just remember to store it in an airtight container in the fridge.
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Chicken Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with substitutions)
Description
A creamy and comforting soup that combines all the rich flavors of classic chicken pot pie, perfect for chilly evenings and family meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots, cooking until they soften—about 5 minutes.
- Stir in the garlic powder, thyme, and flour, cooking for an additional 1-2 minutes to develop the flavors.
- Gradually pour in the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the diced potatoes, shredded chicken, and bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, which should take about 15 minutes.
- Once the potatoes are cooked, remove the bay leaf and stir in the heavy cream. Season with salt and pepper to your liking.
- Serve hot and enjoy your hearty soup!
Notes
For added flavor, consider using homemade chicken broth and sauté garlic with the vegetables. This soup can be stored in the fridge for up to 3 days or frozen for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg