If you’re craving the warm, comforting flavors of a classic favorite but in a cozy, slurpable form, then this Chicken Pot Pie Soup Recipe is about to become your new go-to comfort food. Imagine tender chunks of chicken, buttery potatoes, and vibrant mixed vegetables all swimming in a rich, creamy broth that tastes just like the filling of a homemade pot pie—only easier to make and perfect for any time of year. This soup is the culinary hug you didn’t know you needed and is sure to brighten up your mealtime with every spoonful.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Soup Recipe lies in its simple, wholesome ingredients that come together effortlessly to create incredible depth in flavor, texture, and color. Each element plays a critical role—from the butter that forms the roux’s base, to the potatoes that add heartiness, and the mixed vegetables that bring freshness and vibrancy.
- 6 tablespoons salted butter: Provides a rich, velvety foundation and helps cook the onions and garlic beautifully.
- 1 yellow onion, diced: Adds sweetness and depth when sautéed until translucent.
- 3 garlic cloves, minced: Infuses a subtle aromatic punch that elevates the entire soup.
- â…“ cup all-purpose flour: Thickens the soup into that perfect creamy texture reminiscent of classic pot pie filling.
- 1 teaspoon Italian seasoning: Brings herbal brightness that complements the chicken and veggies.
- 1 teaspoon salt: Ensures every bite is perfectly seasoned.
- ½ teaspoon freshly cracked black pepper: Adds a gentle, warming spice to balance the creaminess.
- 1 pound Yukon gold potatoes, peeled and chopped: Their buttery flavor and creamy consistency make the soup substantial.
- 5 cups chicken broth: The savory base that ties all the ingredients together wonderfully.
- 2 cooked chicken breasts, shredded or diced: Protein-packed and tender, they give the soup heart and substance.
- 12 ounces frozen mixed vegetables: A colorful medley adding texture, nutrition, and a slight crunch.
- ½ cup heavy cream: Rounds out the soup with luscious creaminess.
- Fresh parsley for garnish (optional): Adds a fresh pop of color and brightness at the end.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prepare Vegetables
Start by dicing your onion finely and mincing the garlic cloves—you want those flavors to gently infuse the soup. Peel and chop the Yukon gold potatoes into roughly 1-inch chunks. To keep the potatoes from oxidizing and turning brown before cooking, let them soak in a bowl of cool water. This small step keeps your soup looking fresh and inviting.
Step 2: Make the Roux
In a large pot or Dutch oven, melt the salted butter over a medium flame. Add the diced onion and sauté until they become translucent and beautifully soft, about 4 minutes. Next, stir in the minced garlic and cook just for 30 more seconds until fragrant—don’t let it brown, you want that gentle aroma. Now sprinkle the all-purpose flour evenly over the buttered onions and garlic, stirring continuously. Allow it to cook for 1 to 2 minutes, which helps eliminate any raw flour taste while forming the base for your creamy broth.
Step 3: Add Broth, Potatoes, and Seasonings
This is where your soup starts to come alive. Add the Italian seasoning, salt, and freshly cracked black pepper right into the pot. Then toss in the chopped potatoes followed by the chicken broth. Stir it well, making sure to incorporate the roux fully into the liquid and to scrape any browned bits off the bottom of the pot—those bits add extra flavor. Bring everything to a simmer covered with a lid.
Step 4: Simmer Until Potatoes are Tender
Once boiling, reduce the heat to medium and simmer for about 10 to 12 minutes. Stir occasionally, and check the potatoes by piercing them with a fork—they should be tender but not falling apart. This gentle simmer lets the potatoes soak up the savory broth, giving you that perfect creamy consistency you’ll love.
Step 5: Add Chicken, Vegetables, and Cream
With the potatoes cooked, uncover the pot and stir in your cooked chicken, the frozen mixed vegetables, and the half cup of heavy cream. Stir everything to combine, then cover and let it simmer for an additional 5 minutes. This step warms the chicken and vegetables through and lets the cream meld beautifully with the broth for that luxurious finish.
Step 6: Season and Serve
Before plating, taste your soup to see if it needs any additional salt or pepper. Sometimes just a pinch more can make all the difference. Ladle into bowls, sprinkle chopped fresh parsley on top if you like, and get ready for a spoonful of pure comfort. Congrats—you’ve just made an irresistible Chicken Pot Pie Soup Recipe that’s sure to impress everyone at your table.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Adding fresh parsley as a garnish not only brightens the bowl visually but also adds a hint of herbal freshness that cuts through the richness. For an extra special touch, you might consider topping your soup with crispy bacon bits or a sprinkle of shredded sharp cheddar to create a delightful contrast of textures and flavors.
Side Dishes
While this soup is satisfying on its own, pairing it with warm, crusty bread or buttery garlic biscuits will elevate your meal. A simple green salad with a light vinaigrette can bring a refreshing balance and a pop of color that complements the creamy, hearty soup perfectly.
Creative Ways to Present
If you’re serving this soup for guests or a cozy family dinner, consider serving it in mini bread bowls for a charming twist that’s both edible and fun. Garnish with sprigs of thyme or rosemary to give it a rustic, inviting look. You can also drizzle a little extra cream or swirl in some pesto on top for a pop of color and unexpected flavor.
Make Ahead and Storage
Storing Leftovers
This soup holds up wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its rich flavors and creamy texture. Before reheating, give it a good stir as the potatoes and cream may settle or thicken.
Freezing
While cream-based soups can sometimes be tricky to freeze, this Chicken Pot Pie Soup Recipe freezes well if you omit the heavy cream before freezing. Freeze the soup in portions and add the cream fresh when reheating to maintain the silkiness and avoid separation. Properly stored, it can last up to 2 months in the freezer.
Reheating
Reheat gently over low heat on the stove, stirring frequently to prevent scorching. Once warm, stir in the heavy cream if it wasn’t added before freezing, then heat through just until hot. Avoid boiling after adding cream to keep it from curdling. This method keeps your soup tasting freshly made.
FAQs
Can I use rotisserie chicken instead of cooked chicken breasts?
Absolutely! Rotisserie chicken adds extra flavor and convenience to this recipe. Just shred or chop it up and stir it in at the same stage; it’s a great shortcut and delicious choice.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream with coconut milk or a creamy dairy-free alternative. The soup will still have a rich texture, though the flavor will change slightly—give it a try to suit your dietary needs.
Can I add more vegetables?
Definitely! Feel free to toss in extra veggies like corn, peas, or even fresh green beans for added crunch and nutrition. Just adjust the cooking time slightly if adding hardier vegetables.
How thick should the soup be?
The soup should be creamy and thick enough to coat your spoon but still drinkable like a broth-based soup. If it’s too thick, add a bit more chicken broth; if too thin, let it simmer uncovered to reduce.
Can I prepare any parts of the soup ahead of time?
Yes, you can chop all your vegetables and shred the chicken the day before to save time. Making the roux and starting the broth base up to a day ahead also works great; just store it covered in the fridge until ready to finish cooking.
Final Thoughts
This Chicken Pot Pie Soup Recipe is truly a soul-warming dish that brings all the comforts of a classic pot pie with extraordinary ease and speed. Whether it’s a busy weeknight or a relaxed weekend, it offers a perfect balance of hearty ingredients and creamy deliciousness. Give it a try—you might just find yourself making it again and again for friends and family who will be asking for your secret!
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup is a hearty, creamy dish packed with tender chicken, tender potatoes, and mixed vegetables in a savory broth thickened with a homemade roux. Ready in just 35 minutes, it’s perfect for a cozy dinner that delivers all the flavors of classic chicken pot pie in a satisfying soup form.
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces frozen mixed vegetables
Finishing Touches
- ½ cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the Yukon gold potatoes into 1-inch chunks, and mince the garlic cloves. To prevent the potatoes from browning, place them in a bowl of cool water while you prepare the other ingredients.
- Make Roux: In a Dutch oven or large pot, melt the salted butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the all-purpose flour and stir continuously for 1-2 minutes to cook the flour and develop the roux.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, and freshly cracked black pepper. Add the drained potatoes along with 5 cups of chicken broth. Stir well to combine, ensuring that the flour is fully incorporated and any bits stuck to the bottom loosen up.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer gently, stirring occasionally, for 10 to 12 minutes or until the potatoes are fork tender.
- Add Chicken and Vegetables: Remove the lid and add the shredded or diced cooked chicken, the frozen mixed vegetables, and half a cup of heavy cream. Stir to combine, replace the lid, and simmer for another 5 minutes to heat through and allow flavors to meld.
- Season and Serve: Taste the soup and adjust the seasoning if necessary with additional salt or pepper. Garnish with freshly chopped parsley if desired. Serve warm and enjoy the comforting flavors of this chicken pot pie-inspired soup.
Notes
- Using Yukon gold potatoes gives the soup a creamy texture—they hold their shape well but also break down slightly for richness.
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the chicken and vegetables.
- Frozen mixed vegetables are convenient, but fresh chopped carrots, peas, and green beans could also be used.
- Leftover rotisserie chicken works great and saves time.
- If you want a lighter soup, substitute half-and-half or milk for the heavy cream.
- This soup holds well in the refrigerator for up to 3 days and can be frozen for longer storage.
