This homemade Chicken Pot Pie Soup, filled with tender chunks of chicken, loads of hearty vegetables, all simmered in a velvety rich broth, is pure comfort in a bowl. And the best part is, it’s ready in under 45 minutes, perfect for a busy weeknight meal.
Chicken Pot Pie Soup Recipe
If you are a fan of chicken pot pie, you’re going to love this recipe. It has all the same delicious flavors, but we make it into a rich, creamy and incredibly tasty soup. And the best part about this recipe is that this soup taste just like one of those recipes that takes all day to make. But with a few simple ingredients, you’ll have dinner on the table in under 45 minutes.
Chocked full of juicy chicken and tender, hearty veggies, this is one satisfying meal the whole family will enjoy. Plus, it’s a delicious way to sneak in a few extra vegetables without any complaints from your little ones.
You’ll definitely want to consider making a double batch because it freezes beautifully, making it a great meal prep option. If you love this soup, check out this for my Classic Chicken Pot Pie or this easy Crockpot Chicken Pot Pie.
💗 Why We Love This Recipe
- Quick and easy – This recipe comes together in under 45 minutes, using all simple ingredients.
- Comforting – It’s all the flavors of classic chicken pot pie flavors but in comforting soup form.
- Complete meal – You won’t need a side dish because it’s loaded with with chicken, veggies, and potatoes all in one bowl.
🛒 Ingredients
- Olive oil – for sauteing the chicken
- Chicken –We used raw chicken breasts. But you can use any leftover chicken you have and skip that step in the recipe.
- Butter – adds a rich buttery flavor to the broth.
- Fresh carrots, celery, onion – used in any traditional chicken pot pie
- Fresh garlic, dried thyme- gives the soup herby flavor.
- All-purpose flour – acts as a thickener
- Chicken stock – used to make the broth of our soup.
- Half-and-half – or you can use heavy cream.
- Potato – we like to use Yukon gold potatoes or russet potatoes, peeled and cut into about a 1-inch dice.
- Frozen peas and frozen corn – you can also use canned.
- Fresh parsley – for garnish
🥄 How to Make this Chicken Pot Pie Recipe
Cut chicken breast into bite-sized cubes. Wash, peel and cube potatoes.
Step One: Sauté the Chicken
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and allow it to heat until warm.
- Season the chicken lightly with kosher salt and black pepper.
- Sauté the chicken in the olive oil and sear it for 2-3 minutes per side, or until it is no longer pink. It should be lightly golden brown but will not be fully cooked in the center.
- Remove the chicken to a plate and set it aside.
Step Two: Sauté the Vegetables
- Add the butter, carrots, celery, and onion. Cook for 3-5 minutes, or until the vegetables are just beginning to soften.
- Next add the garlic and thyme. Cook for an additional minute.
Step Three: Add Flour to Thicken
- Sprinkle over the flour and stir to coat the vegetables.
- Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan.
- Add the half-and-half, seared chicken, and diced potato to the soup.
Step Four: Simmer, Add Veggies and Serve
- Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through and the potato is fork tender.
- Add the peas and corn and cook for 2 minutes, or just until they are warmed through. Top with fresh parsley.
- Serve immediately with warm Biscuits or Breadsticks for dipping in the broth.
Store leftover soup in an airtight container in the fridge for up to three days.
Easy Chicken Pot Pie Variations and Add-ins
Chicken – We cooked a raw cubed skinless boneless chicken breast, but you can use chicken thighs if you prefer. You can also use leftover cooked chicken or a store-bought rotisserie chicken. You can even use leftover turkey.
Vegetables – Feel free to add other veggies. Green beans or butterbeans are a great option. You can also use a couple of cans of mixed vegetables.
Herbs – If you want a more herbaceous flavor you can add in some fresh thyme, basil or bay leaves.
Half and half – If you’re looking for a dairy free milk, you can use almond milk. You may want to add extra flour when sautéing the veggies so it will thicken it up more.
Cheese – Though completely optional, grated parmesan cheese is amazing in this soup. Alternately you can throw a leftover parmesan rind into the broth as it simmers.
Can I Freeze Leftovers?
Absolutely you can. Just allow the soup to cool to room temperature then transfer it to freezer bags or a freezer safe container. It will stay fresh in the freezer for up to 3-4 months.
How Can I Thicken My Soup?
If your chicken broth is a little thinner than you prefer, try adding a cornstarch slurry. Take one tablespoon of cornstarch and whisk it with two tablespoons of water. Bring the soup to a low boil and allow it to simmer until the soup is the desired consistency.
Can I Make This Soup in the Slow Cooker?
You sure can. In order to make this a crockpot chicken pot pie soup, you’ll either want to sauté the chicken in a skillet before adding in the other ingredients or use leftover cooked and shredded chicken. Cook it on high for about 2-3 hours or until the veggies are tender.
More Delicious Soup Recipes
- Broccoli Cheese Soup
- Sausage Tortellini
- Chicken Tortilla Soup
- Hamburger Soup
- Slow Cooker Minestrone Soup
- Corn Chowder
- Instant Pot Chicken Noodle
- Easy Chili Recipe
Chicken Pot Pie Soup
Ingredients
- 2 Tablespoons olive oil
- 1 pound boneless skinless chicken breast cut into ½” cubes
- 2 Tablespoons butter melted
- 1 cup sliced carrots
- ½ cup diced celery
- ½ cup diced onion
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- 2 Tablespoons all purpose flour
- 4 cups chicken stock
- 1 cup half-and-half
- 1 medium potato diced
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Heat a large dutch oven over medium-high heat. Add the olive oil and allow it to heat until warm.
- Season the chicken lightly with kosher salt and cracked black pepper. Add the chicken to the olive oil and sear it for 2-3 minutes per side, or until it is no longer pink- it will not be fully cooked in the center. Remove the chicken to a plate and set it aside.
- Add the butter, carrots, celery, and onion. Cook for 3-5 minutes, or until the vegetables are just beginning to soften.
- Next add the garlic and thyme. Cook for an additional minute.
- Sprinkle over the flour and stir to coat the vegetables in flour.
- Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add the half-and-half, seared chicken, and diced potato to the soup.
- Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through and the potato is fork tender.
- Add the peas and corn and cook for 2 minutes, or just until they are warmed through.
- Top with fresh parsley.
- Serve immediately with warm biscuits or bread for dipping. Enjoy
Nutrition
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