As the chilly winds of autumn swirl outside, I find myself craving something warm and inviting, like a tight hug in a bowl. That’s where my Creamy Chicken Pot Pie Soup comes in—a delightful spin on a classic American favorite that captures all the rich, cozy flavors we adore. In under an hour, this quick and comforting recipe transforms tender chicken and vibrant veggies into a luxuriously creamy broth that fills your kitchen with heartwarming aromas. Not only is it perfect for those busy weeknights, but it also offers a satisfying alternative to the usual fast food run, making it a must-try for any home chef. Are you ready to stir up something delicious?

Why is Chicken Pot Pie Soup a Must-Try?

Quick and Easy: Whip up this delightful soup in under an hour, making it perfect for those busy weeknights.

Comforting Flavors: Enjoy the familiar taste of classic chicken pot pie infused into a creamy, heartwarming broth.

Nutritious Ingredients: Packed with tender chicken and colorful vegetables, it’s a wholesome recipe that doesn’t skimp on flavor.

Versatile: Customize your soup by adding different veggies or using leftover turkey instead of chicken.

Crowd-Pleaser: This soup is sure to impress family and friends, especially when served with warm cream biscuits or a side of roasted vegetables!

Chicken Pot Pie Soup Ingredients

For the Soup

• Boneless Skinless Chicken Breasts – Main protein source, providing savory flavor and texture. Substitute with shredded rotisserie chicken (2-3 cups).
• Olive Oil – Essential for searing chicken and sautéing vegetables. Consider using vegetable oil if preferred.
• Garlic – Adds aromatic flavor. Minced or pressed garlic works best.
• Onion – Provides sweetness and depth. Use a yellow or white onion for balanced flavor.
• Celery – Contributes crunch and nutrition. Can be omitted if undesired.
• Carrots – Adds natural sweetness and color. Substitute with diced sweet potatoes for a different taste.
• Dry White Wine – Enhances flavor with acidity. Replace with additional chicken broth if desired.
• Russet Potato – Adds heartiness and texture to the soup. Substitute with cubed sweet potatoes or omit for a lower carb option.
• Chicken Broth – The base of the soup adds moisture. Use homemade or low-sodium store-bought for a healthier option.

For Thickening

• Butter – Creates a roux for thickening. Can substitute with olive oil for a dairy-free version.
• All-Purpose Flour – Thickens the soup’s broth. Use gluten-free flour for a gluten-free option.
• Milk – Adds creaminess. Whole milk, half-and-half, or non-dairy milk can be used for variations.
• Heavy Cream – Provides richness. Substitute with additional milk or omit for a lighter soup.

For Flavor and Color

• Frozen or Canned Corn and Peas – Adds sweetness and color. Fresh options can be used as well if in season.
• Black Pepper – Enhances flavor. Adjust amount according to taste.
• Salt – Essential for seasoning, adjust according to preference.

This Chicken Pot Pie Soup recipe is your ticket to cozy comfort, perfect for any weeknight dinner! Get ready to savor every spoonful.

Step‑by‑Step Instructions for Chicken Pot Pie Soup

Step 1: Sear the Chicken
Pat your boneless skinless chicken breasts dry and season them generously with salt and pepper. In a large pot, heat a splash of olive oil over medium-high heat. Once hot, add the chicken and sear for about 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside; it will finish cooking later in the soup.

Step 2: Sauté the Vegetables
In the same pot, lower the heat to medium and add minced garlic, chopped onion, diced celery, and sliced carrots. Sauté the mixture for 5-8 minutes, stirring frequently, until the vegetables become tender and the onion is translucent. As the veggies soften, their aromas will fill your kitchen, setting the stage for your creamy Chicken Pot Pie Soup.

Step 3: Deglaze and Simmer
Add the dry white wine to the pot, scraping the flavorful browned bits from the bottom with a wooden spoon. Once the wine has mostly evaporated, stir in the diced russet potatoes and 3 cups of chicken broth. Return the seared chicken to the pot; bring everything to a gentle simmer. Cook for about 15-20 minutes until the chicken and potatoes are tender throughout.

Step 4: Prepare the Roux
After the chicken simmers, carefully remove it from the pot and allow it to cool slightly. In a separate pot, melt 3 tablespoons of butter over medium heat. Once melted, whisk in an equal amount of all-purpose flour, cooking this roux for about 3 minutes until it turns a light golden color, which will help thicken your Chicken Pot Pie Soup.

Step 5: Thicken the Soup
Gradually pour in 1 cup of milk and 1 cup of heavy cream into the roux, whisking continuously until the mixture thickens, about 5 minutes. You want it to become creamy and velvety without any lumps. Once thickened, set this roux aside as you return to the soup pot for the next step.

Step 6: Combine and Shred
Pour the thickened roux back into the chicken broth mixture, stirring well to incorporate it into the soup. As the soup heats through, shred the cooled chicken into bite-sized pieces, then return it to the pot. Mix everything gently and watch as the flavors meld together beautifully in your Chicken Pot Pie Soup.

Step 7: Add Final Ingredients
Toss in the frozen or canned corn and peas, stirring everything together for another 2-3 minutes until heated through. If the soup is too thick, feel free to add more chicken broth to achieve your desired consistency. Finally, adjust the seasoning with salt and black pepper to taste, ensuring every spoonful is packed with flavor.

Expert Tips for Chicken Pot Pie Soup

Cook Chicken Well: Ensure chicken is fully cooked throughout for safety. Cutting the chicken in half can help it cook evenly.
Roux Consistency: The roux requires constant whisking to avoid burning. Achieving the right thickening consistency is key for a creamy Chicken Pot Pie Soup.
Use Fresh Ingredients: Fresh vegetables not only enhance flavor but also add nutrition. If using frozen corn and peas, allow them to thaw for better texture.
Adjust Creaminess: For a lighter soup, reduce the amount of heavy cream and use more chicken broth. This makes the soup a little less rich while retaining that comforting taste.
Variability Is Key: Don’t hesitate to add other vegetables like green beans or mushrooms for extra nutrition and variety. Adjust the ingredients based on what’s in your pantry!
Storage Tips: If making ahead, store the soup in an airtight container in the refrigerator for up to 48 hours. Reheat gently on the stovetop for the best flavor.

What to Serve with Chicken Pot Pie Soup?

There’s something extra special about a comforting bowl of soup that invites you to explore delicious pairings for the perfect meal experience.

Creamy Mashed Potatoes: These fluffy potatoes add a decadent twist, enhancing the soup’s rich flavors and offering a delightful texture contrast.
Warm Cheese Scones: With their cheesy goodness and flaky texture, cheese scones are the perfect vehicle for scooping up every spoonful of your velvety soup.
Roasted Vegetables: Tossed in olive oil and herbs, roasted vegetables bring a hearty freshness that complements the creamy richness of Chicken Pot Pie Soup.
Caesar Salad: Crisp romaine and creamy dressing create a refreshing balance, providing a crunchy counterpart to the smoothness of the soup.
Garlic Breadsticks: Soft, buttery breadsticks brushed with garlic will have you diving back for more, making every bite of soup even more enjoyable.
Applesauce: This sweet and tangy side offers a contrasting flavor that perfectly balances the savory, hearty flavors of the soup.
Sparkling Apple Cider: Serve this festive drink to enhance the warm, cozy experience of the meal without overpowering the flavors of the soup.
Fruit Crisp: For dessert, a warm fruit crisp brings comforting sweetness and a crispy texture that ends the meal on a delightful note.
Pickles: A tangy addition, pickles provide an unexpected crunch that cuts through the creaminess of the Chicken Pot Pie Soup, making every bite interesting.

Chicken Pot Pie Soup Variations

Customize your Chicken Pot Pie Soup to suit your taste buds and dietary needs!

Turkey Swap: Replace chicken with turkey for a delightful holiday twist. Perfect for using up leftovers!
Veggie Delight: Add in green beans or mushrooms to enhance the flavor and nutrition, bringing a pop of color to your soup. The more veggies, the merrier!
Dairy-Free Option: Use coconut milk and olive oil as a substitute for cream and butter, creating a lighter and dairy-free version that doesn’t skimp on comfort.
Low-Carb Alternative: Ditch the potatoes and use cauliflower instead for a lower-carb twist. It adds a subtle nuttiness while keeping that creamy texture.
Flavor Boost: Toss in fresh herbs like thyme or rosemary as the soup simmers to elevate the flavors, bringing a fragrant touch reminiscent of cozy fall evenings.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for an unexpected heat. This will give your comforting soup an exciting new layer!
Change the Broth: Swap the chicken broth with vegetable broth for a vegetarian-friendly option without losing richness. This keeps your soup wholesome and delicious.
Luxury Upgrade: For an indulgent spin, mix in gourmet ingredients like truffle oil or wild mushrooms, creating an upscale experience right in your own kitchen!

Embrace the creativity, and each bowl will bring a smile, capturing the warmth of home-cooked meals! If you’re looking for more comforting dishes, try my Moroccan Chicken Stew or enjoy the unique flavors of Shawarma Chicken Rice!

How to Store and Freeze Chicken Pot Pie Soup

Fridge: Store leftover Chicken Pot Pie Soup in an airtight container for up to 48 hours. Gently reheat on the stovetop over low heat to maintain its creamy texture.

Freezer: To freeze, portion the cooled soup into freezer-safe containers or bags, squeezing out excess air. It can be frozen for up to 3 months.

Thawing: When ready to enjoy, thaw in the refrigerator overnight. Reheat gently on the stovetop, adding a splash of broth or milk if needed to restore creaminess.

Reheating: Always reheat the soup until it reaches an internal temperature of 165°F (74°C) to ensure safety after storage.

Make Ahead Options

These Chicken Pot Pie Soup preparations are perfect for busy home cooks looking to save time during hectic weeknights! You can chop the vegetables and sear the chicken up to 24 hours in advance. Simply store the chopped ingredients in airtight containers in the refrigerator to keep them fresh. The cooked soup can also be refrigerated for up to 3 days; just be sure to reheat it gently on the stovetop to maintain its creamy texture. When you’re ready to serve, finish by adding the roux and any last-minute ingredients, stirring to combine for an effortless and hearty dish that tastes just as delicious as when freshly made!

Chicken Pot Pie Soup Recipe FAQs

What should I look for when selecting chicken?
Absolutely! For chicken pot pie soup, opt for boneless skinless chicken breasts that are fresh and plump. If purchasing from the store, ensure the chicken has no dark spots or unpleasant odor. You can also use shredded rotisserie chicken as a time-saver—just 2-3 cups will do the trick!

How long can I store Chicken Pot Pie Soup?
Very! When stored in the refrigerator, your Chicken Pot Pie Soup can last up to 48 hours in an airtight container. Make sure to reheat it gently on the stovetop, as this method best preserves the creamy texture and flavors.

Can I freeze Chicken Pot Pie Soup?
Definitely! To freeze, let the soup cool entirely, then portion it into freezer-safe containers or bags, removing excess air. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat over low heat, adding a splash of broth or milk, if necessary.

What if my soup turns out too thick?
No worries! If your Chicken Pot Pie Soup is thicker than you’d like, simply add more chicken broth or milk until you reach your desired consistency. Stir well and gently reheat to blend everything together, ensuring each spoonful is delightful and mouthwatering.

Are there any dietary considerations for this soup?
Absolutely! If you have dairy allergies, consider using olive oil instead of butter and opt for a non-dairy milk in place of regular milk and cream. To ensure this Chicken Pot Pie Soup is gluten-free, use gluten-free flour to make the roux. Always check labels for any dietary restrictions or allergies for individual ingredients!