Julie Clark
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Chicken Pot Pie Soup
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Comfort food is at its best with this chicken pot pie soup recipe. It’s creamy, loaded with veggies, and cooks on the stovetop in about 30 minutes.
If you love pot pie, you’ll quickly come to enjoy the familiar taste in this chicken pot pie soup. It has the comforting flavor of chicken noodle soup thanks to the chicken, onions, carrots and celery. It has a similar flavor to our slow cooker chicken gnocchi soup.
Make chicken pot pie filling into a soup!
Chicken pot pie soup is the soup version of a chicken pot pie, which is veggies and chicken in a creamy gravy sauce, baked in a pastry shell. (We also have heart shaped chicken pot pies that are irresistible.)
I grew up eating Banquet chicken or ham pot pies, so this recipe is a grown up version of that classic freezer meal. It’s a great fall soup recipe!
The best part about this comforting soup is dunking a fluffy, flaky biscuit into the creamy soup. Here are 4 great options for this:
- Homemade Buttermilk Biscuits.
- Sourdough Biscuits.
- Cheddar Bay Biscuits.
- Spinach Cheese Stuffed Biscuits. For something a little special!
- Frozen Pillsbury Biscuits. Because everyone needs a shortcut now and then.
Looking for a gluten-free option? Use gluten-free all-purpose flour, then bake Russet potatoes and ladle the chicken pie soup over the top.
Serve our cinnamon roll biscuit bake for dessert, and you might also like our savory biscuit breakfast bake.
Enjoy! -Julie
Ingredients
This chicken pot pie soup recipe has a short list of ingredients. Here are a few tips about ingredients and even shortcuts.
- Chicken. Use leftover shredded chicken, crockpot whole chicken, grilled chicken or even rotisserie chicken.
- Carrots, onions and celery. For a shortcut, you can buy a bag of mirepoix, which is in the freezer vegetable aisle. Mirepoix is a prepared mix of frozen onions, celery and carrots. It’s nice to have on hand for soups such as this.
- Chicken broth. Or chicken stock works as well.
- Thyme. I use dried thyme leaves rather than ground thyme. If you only have ground thyme, start with ½ teaspoon.
Creamy Chicken Pot Pie Soup Recipe
Comfort food is at its best with this chicken pot pie soup recipe. It's creamy, loaded with veggies, and cooks on the stovetop.
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 tablespoons unsalted butter diced
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes. 2 tablespoons unsalted butter, ½ cup yellow onion, 2 cloves garlic
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened. Sprinkle the flour over the vegetables and stir until well combined. 3 carrots, 2 celery stalks, ¼ cup all-purpose flour
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. 4 cups chicken broth
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot. 2 cups shredded cooked chicken , 1 cup frozen peas, 1 cup frozen corn, ½ cup heavy cream, 1 teaspoon dried thyme leaves, 1 teaspoon salt, ½ teaspoon black pepper
- Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
- Place soup in bowls and garnish with fresh parsley if desired. Serve with biscuits on top.
Notes
Recipe variations and substitutions:
- Want a thicker soup? Try adding cubed potatoes, such as Yukon gold potatoes.
- Add frozen green beans instead of peas.
- Have leftover turkey? Make turkey pot pie soup!
- Instead of biscuits, roll out pie dough and make shapes to fit any occasion. Use the pie crust shapes to dip in the soup.
- Make the soup gluten free by using 2-3 tablespoons of cornstarch instead of all-purpose flour.
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1035mg | Potassium: 427mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5719IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
How to Make Chicken Pot Pie Soup
Here’s 6 easy steps to make this creamy chicken soup:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
- Sprinkle the flour over the vegetables.
- Stir the flour and vegetables until well combined.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
