There’s nothing quite like the rich, creamy goodness of chicken pot pie—except when it’s turned into a warm, soul-soothing bowl of soup. This Chicken Pot Pie Soup recipe takes all the hearty comfort of the traditional dish and transforms it into an easy, stovetop-friendly meal that’s perfect for busy weeknights, chilly evenings, or cozy weekends at home. No need to mess with pastry crusts or complicated prep. Just a single pot, simple ingredients, and layers of flavor that’ll have everyone going back for seconds. Looking for more comfort food in a bowl? Check out our Marry Me Chicken Soup Recipe for another crowd-pleasing favorite.
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Why Chicken Pot Pie Soup Is the Ultimate Comfort Food
A Twist on the Classic Pot Pie
Classic chicken pot pie is a nostalgic staple in American kitchens. It’s creamy, savory, and satisfying—but it can be time-consuming. Chicken Pot Pie Soup offers the same rich filling without the need to roll, chill, or bake any crust. You get all the same homestyle flavor with half the work. This soup swaps pastry for a spoon and delivers the same thick, creamy texture that makes pot pie a household favorite.
Warm, Creamy, and Perfect for Chilly Nights
From the buttery potatoes to the tender shredded chicken, every spoonful wraps you in warmth. The creamy base—built with a simple roux and heavy cream—carries the flavors of Italian seasoning, garlic, and pepper beautifully. Whether it’s a snowy evening or just a long day at work, this soup satisfies like a warm hug in a bowl.
Loved by Adults and Kids Alike
This recipe strikes that perfect balance: familiar enough for picky eaters, hearty enough for grown-up appetites. The frozen mixed veggies sneak in extra nutrients, and the creaminess gives it a luxurious texture that feels indulgent without being overly heavy. Plus, it pairs effortlessly with biscuits, crackers, or even puff pastry on the side.
Ingredients You’ll Need for the Best Chicken Pot Pie Soup
Pantry Staples and Fresh Additions
One of the best things about this chicken pot pie soup recipe is that it uses simple, affordable ingredients you probably already have:
| Ingredient | Amount |
|---|---|
| Salted butter | 6 tablespoons |
| Yellow onion | 1, diced |
| Garlic cloves | 3, minced |
| All-purpose flour | 1/3 cup |
| Italian seasoning | 1 teaspoon |
| Salt & black pepper | To taste |
| Yukon gold potatoes | 1 lb, chopped |
| Chicken broth | 5 cups |
| Cooked chicken breast | 2 breasts, shredded |
| Frozen mixed vegetables | 12 oz bag |
| Heavy cream | 1/2 cup |
These ingredients come together to create a thick, velvety soup that holds up well for leftovers too. Want something more seasonal? Discover great ideas like this Creamy Broccoli Cheese Soup that’s also a fan favorite during colder months.
Can You Use Rotisserie Chicken or Leftovers?
Absolutely. This is a fantastic way to use leftover rotisserie chicken or even turkey from the holidays. Shredded, pre-cooked poultry cuts the cooking time significantly and brings in a deeper, roasted flavor. If you’re pressed for time, it’s a smart shortcut that doesn’t sacrifice quality. Don’t miss our Leftover Turkey Cranberry Stuffing Balls for another clever way to repurpose leftovers.
Ingredient Swaps for Dietary Needs
Need a gluten-free option? Swap the flour for gluten-free all-purpose or cornstarch (use less). Dairy-free? Coconut cream can replace heavy cream, though the flavor will be slightly sweeter. Want to go low-carb? Skip the potatoes and bulk it up with extra veggies like cauliflower or zucchini. For more allergy-conscious dishes, check out our Easy French Onion Soup Recipe that’s also egg-free and budget-friendly.
How to Make Chicken Pot Pie Soup (Step-by-Step Guide)
Prep Work: Chopping, Dicing, and Mincing
Before you heat the pot, start by prepping your fresh ingredients. Dice one yellow onion, peel and chop the Yukon gold potatoes into 1-inch chunks, and mince three garlic cloves. If you’re not using leftover or rotisserie chicken, now’s the time to cook and shred your chicken breasts. For more flavor, you can even boil them with a few celery and carrot pieces for a simple homemade broth.
While you prep, add your chopped potatoes to a bowl of cool water. This prevents them from browning before they hit the pot and helps them cook more evenly.
Cooking in Layers for Maximum Flavor
- Sauté Aromatics
In a Dutch oven or large soup pot, melt the salted butter over medium heat. Once melted, add your diced onion and sauté for about 4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Build the Roux
Sprinkle in the all-purpose flour and stir until the mixture coats the onions. Let it cook for 1–2 minutes, allowing the flour to develop flavor and lose its raw taste. - Add Broth & Veggies
Stir in the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom—this adds deep flavor. Bring everything to a boil, then lower the heat and cover. Let it simmer for about 10–12 minutes until the potatoes are fork-tender.
Simmering to Perfection: Timing Tips
- Finish with Cream & Chicken
Once the potatoes are tender, add your shredded chicken, frozen mixed vegetables, and heavy cream. Stir well and simmer uncovered for another 5 minutes to marry all the flavors. - Taste & Adjust
Don’t skip this step. Season to taste with additional salt or pepper if needed. You can also toss in fresh herbs like parsley or thyme for brightness.
Looking for inspiration? Try our Old-Fashioned Cream of Tomato Soup for another creamy classic that’s perfect for meal prep and family dinners.
Tips for Thick, Creamy, and Flavorful Soup Every Time
Avoiding a Watery Texture
A common mistake with soup recipes is skipping the roux or undercooking it. Letting the flour cook in butter not only thickens the soup but also deepens the flavor. If your soup ends up thinner than desired, you can stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last simmer.
Getting That Deep, Savory Flavor
Use low-sodium broth and season in stages. This allows you to control salt levels and taste as you go. Adding sautéed mushrooms or leeks can also enhance the umami factor if you’re experimenting with variations. Roasting the veggies beforehand can bring even more depth. Discover great ideas like our Beef Stew Delicious Recipe that uses layered flavors for incredible results.
How to Reheat Without Losing Creaminess
Dairy-based soups can sometimes separate when reheated improperly. To avoid this, reheat gently on the stovetop over low heat, stirring frequently. If microwaving, heat in 30-second bursts and stir in between. Add a splash of broth or milk if the soup has thickened too much in the fridge.
Variations and Add-Ins to Customize Your Pot Pie Soup
Make It Vegetarian or Dairy-Free
To make this soup vegetarian, simply swap out the chicken broth for vegetable broth and skip the chicken. Instead, bulk up with hearty veggies like mushrooms, peas, or white beans. For a dairy-free version, replace the butter with olive oil and the cream with full-fat coconut milk or oat cream—both provide richness without the dairy.
Turn Up the Heat With Spices or Herbs
Want to add a little zing? Stir in a dash of cayenne, smoked paprika, or even red pepper flakes. Fresh thyme, rosemary, or tarragon also blend beautifully into this soup’s creamy base. For herb-forward dishes with bold flavor, don’t miss our Tuscan Beef Casserole Recipe.
Add a Puff Pastry Topper or Biscuit Crust
Craving the full pot pie experience? Bake puff pastry rounds separately and serve them on top of each bowl, or use refrigerated biscuits for a rustic finish. The crunch adds texture that pairs beautifully with the creamy soup underneath.
Storage, Freezing, and Meal Prep Tips
How Long It Lasts in the Fridge
This soup stays fresh in an airtight container in the refrigerator for 3–4 days. Because of the cream, it may thicken as it chills. That’s perfectly normal.
Freezing for Future Meals
While dairy-based soups can sometimes separate after freezing, this recipe holds up surprisingly well. Freeze portions in freezer-safe containers for up to 2 months. To prevent graininess, stir well during reheating.
Reheating Instructions and Portioning
Reheat gently on the stovetop or in the microwave, stirring often. Add a splash of broth or milk to restore the desired consistency. To simplify meal prep, divide into individual servings before freezing or refrigerating.
Frequently Asked Questions (FAQs)
Can I freeze Chicken Pot Pie Soup with cream in it?
Yes, but with care. The cream can sometimes separate when thawed. Freeze in single portions, defrost in the fridge overnight, then reheat slowly while stirring. A quick blitz with a hand blender can restore a silky texture.
What’s the best way to thicken soup without flour?
If you want to skip the flour, use a cornstarch slurry or purée a portion of the soup and stir it back in. Instant potato flakes are another quick fix that won’t change the flavor much.
Is this recipe gluten-free? How can I adapt it?
As written, this soup contains flour. To make it gluten-free, substitute with gluten-free all-purpose flour or use arrowroot or cornstarch as a thickener. Always double-check that your broth and frozen veggies are certified gluten-free.
Conclusion: Why This Chicken Pot Pie Soup Deserves a Spot in Your Meal Plan
This Chicken Pot Pie Soup recipe checks every box—it’s creamy, easy to make, family-friendly, and full of rich, nostalgic flavor. Whether you’re looking for a cozy winter dish or a make-ahead meal for busy weeknights, this soup delivers warmth and satisfaction in every bite. Plus, it’s endlessly customizable for any diet or preference. Don’t miss our White Chicken Chili Recipe for another comfort food classic made simple.
PrintChicken Pot Pie Soup
This Chicken Pot Pie Soup recipe transforms a classic comfort food into a creamy, cozy, and easy-to-make soup that’s perfect for busy weeknights or chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 lb. Yukon gold potatoes, chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 oz. frozen mixed vegetables
- 1/2 cup heavy cream
Instructions
- Dice the onion, chop the potatoes, and mince the garlic. Soak potatoes in cold water to prevent browning.
- In a Dutch oven or large soup pot, melt the butter over medium heat. Sauté the onion until translucent (about 4 minutes). Add garlic and cook for 30 seconds.
- Sprinkle in the flour and stir to coat the onion and garlic. Cook for 1–2 minutes to eliminate the raw flour taste.
- Add Italian seasoning, salt, pepper, drained potatoes, and chicken broth. Stir well, scraping the bottom to loosen browned bits.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 10–12 minutes until the potatoes are fork-tender.
- Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Simmer uncovered for 5 more minutes.
- Taste and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve warm.
Notes
- You can use rotisserie chicken or leftover turkey instead of cooked chicken breasts.
- Store leftovers in an airtight container for 3–4 days in the fridge.
- The soup can be frozen in portions for up to 2 months; reheat gently and stir well.
- For a gluten-free version, use cornstarch or gluten-free flour instead of regular flour.
- For a dairy-free version, substitute coconut cream or oat cream.
