Warm up with this easy chicken pot pie soup recipe, perfect for a comforting meal on a chilly day.

Easy Chicken Pot Pie Soup Recipe: Cozy Comfort in a Bowl 16

This hearty chicken pot pie soup is simple to make on your stove top or in a Dutch oven, bringing classic flavors to your table.

Discover the details on how to create this cozy dish that’s sure to become a family favorite, offering all the deliciousness of a traditional pot pie without the fuss of a crust.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This chicken pot pie soup is a true weeknight hero, designed for busy families and anyone craving a warm, satisfying meal without spending hours in the kitchen. You’ll love how quickly it comes together, making it an ideal choice for those chilly evenings when you need something hearty and comforting on the table fast. It’s perfect for a casual family dinner, a cozy night in, or even as a simple, nourishing lunch. The familiar flavors of chicken and vegetables in a creamy broth evoke the classic comfort of a pot pie, but in a much more approachable soup format. It’s also a fantastic way to use up leftover cooked chicken, making it even more efficient and budget-friendly. This recipe is incredibly forgiving and adaptable, ensuring a delicious result even for novice cooks.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this chicken pot pie soup is straightforward, focusing on pantry staples and fresh vegetables that are easy to find. The beauty of this recipe lies in its simplicity, using ingredients that contribute to a rich, savory flavor profile without requiring anything exotic.

INGREDIENTS:

2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
6 cups chicken broth
1 cup frozen peas
1 cup frozen corn
2 cups cooked chicken, shredded or diced
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
Store-bought crescent rolls, for serving (optional)

For simple substitutions, feel free to use pre-chopped mirepoix (a mix of onion, carrots, and celery) from the produce section to save even more time. If you don’t have heavy cream, whole milk can be used, though the soup will be slightly less rich. Any cooked chicken works beautifully here, whether it’s rotisserie chicken, leftover roasted chicken, or chicken breasts boiled and shredded specifically for this recipe. You can also adjust the amount of frozen vegetables based on your family’s preferences; green beans are another excellent addition.

Time Needed From Start To Finish

This easy chicken pot pie soup is designed for speed and convenience, making it a perfect choice for busy weeknights.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

These times are estimates and can vary slightly depending on how quickly you chop your vegetables and if you’re using pre-cooked chicken. The goal is a quick, satisfying meal that doesn’t keep you tied to the stove for long.

How To Make It Step By Step With Visual Cues

Creating this comforting chicken pot pie soup is a breeze with these clear, easy-to-follow steps.

Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften. They should look slightly translucent and fragrant.
Add the garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until the garlic is fragrant, being careful not to burn it. The kitchen will start to smell wonderfully savory.
Build the base: Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This creates a roux that will thicken your soup.
Whisk in the broth: Gradually whisk in the chicken broth, a cup at a time, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken. It should coat the back of a spoon.
Add chicken and frozen vegetables: Stir in the cooked chicken, frozen peas, and frozen corn. Continue to simmer for 5-7 minutes, or until the vegetables are tender and heated through.
Finish with cream and seasoning: Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, just until heated through, but do not bring to a boil after adding the cream. Season generously with salt and black pepper to taste.
Serve and enjoy: Ladle the warm soup into bowls. If desired, bake store-bought crescent rolls according to package directions and serve alongside for dipping.

Easy Variations And Serving Ideas That Fit Real Life

This chicken pot pie soup is wonderfully versatile, allowing for easy adaptations to suit different tastes and occasions. For a kid-friendly twist, you can cut the chicken into smaller, bite-sized pieces and ensure the vegetables are finely diced. Many kids love dipping, so serving with warm crescent rolls or even simple crackers is always a hit.

If you want to add more vegetables, consider diced potatoes, green beans, or even a handful of spinach stirred in at the end. For a slightly richer flavor, you could add a splash of dry white wine after sautéing the vegetables and before adding the broth, letting it reduce for a minute or two.

Serving this soup is effortless. It’s a complete meal on its own, but it also pairs beautifully with a simple side salad for a lighter touch. For a heartier meal, consider serving it with a crusty baguette or the aforementioned crescent rolls, which provide that classic “pot pie” element for dipping. Optional toppings can elevate the experience: a sprinkle of fresh parsley, a dash of hot sauce for a little kick, or even a dollop of sour cream or Greek yogurt for extra creaminess. For a buffet or party, keep it warm in a slow cooker on the “warm” setting, and set out a variety of toppings for guests to customize their bowls.

Common Slip-Ups And How To Avoid Them

Even the simplest recipes can have small pitfalls. Here are a few common mistakes to watch out for when making chicken pot pie soup, and how to easily avoid them.

Not cooking the flour enough: When you add the flour to the vegetables, it’s crucial to cook it for 1-2 minutes, stirring constantly. This step, known as cooking the roux, eliminates the raw flour taste. If you skip this, your soup might have a slightly pasty or uncooked flavor.
Overcooking the cream: After adding the heavy cream, keep the heat on low and only warm it through. Bringing the soup to a rolling boil after cream has been added can sometimes cause the cream to curdle, resulting in a grainy texture. Gentle simmering is key here.
Undercooking vegetables: Ensure your carrots and celery are tender-crisp before moving on. If they’re still too firm, they won’t have the desired texture in the finished soup. Give them enough time to soften in the initial sautéing step.
Not seasoning adequately: Soup needs proper seasoning to shine. Be sure to taste the soup after adding the cream and adjust the salt and pepper as needed. A pinch more salt can often make all the difference in bringing out the flavors.
Adding frozen vegetables too early: While not a major issue, adding frozen peas and corn too early can lead to them becoming mushy. Stir them in towards the end of the simmering process, just long enough for them to heat through and become tender.

How To Store It And Make It Ahead Without Ruining Texture

This chicken pot pie soup is fantastic for meal prep and leftovers, making it even more convenient for busy households.

Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much in the fridge, you can add a splash of chicken broth or milk to reach your desired consistency. You can also reheat individual portions in the microwave, stirring halfway through.

Making Ahead: You can prepare the soup up to the point of adding the cream and frozen vegetables. Store this base in the refrigerator for a day or two. When ready to serve, reheat the base, then stir in the cream and frozen vegetables, simmering until heated through. This ensures the freshest texture for the cream and vegetables. Freezing is generally not recommended for creamy soups, as the dairy can sometimes separate upon thawing, affecting the texture. However, if you omit the cream and add it only when reheating, the base can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing this comforting chicken pot pie soup.

Can I use fresh vegetables instead of frozen?

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.