PERFECT CHICKEN POT PIE SOUP

Crave the creamy, savory goodness of chicken pot pie but don’t want to spend hours in the kitchen? This quick and easy Chicken Pot Pie Soup captures all the heartwarming flavors you love, transforming them into a comforting bowl of deliciousness that’s ready in under an hour. Get ready to ladle up a spoonful of pure comfort; you’ll be amazed how simple it is to create this family favorite!

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (or to taste)
• 1/4 cup all-purpose flour
• 1/2 cup milk or half-and-half

For the “Crust” Topping (Optional):

• 1 sheet (14.1 oz) refrigerated pie crust, thawed OR
• 1 can (10-12 oz) refrigerated biscuit dough

Let’s Get Cooking: Step-by-Step Instructions

Getting Started: Sautéing the Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Don’t rush this step – softened veggies are key to a flavorful base!
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Building the Soup: Simmering and Thickening

1. Pour in the chicken broth. Bring the mixture to a simmer.
2. Add the shredded or diced cooked chicken, frozen mixed vegetables, thyme, rosemary, salt, and pepper.
3. In a small bowl, whisk together the all-purpose flour and milk (or half-and-half) until smooth. This is your slurry, and it will thicken the soup.
4. Slowly pour the flour mixture into the simmering soup, stirring constantly to prevent lumps from forming. Keep stirring until the soup starts to thicken, about 2-3 minutes.
5. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together. Give it a taste and adjust seasonings as needed – maybe a touch more salt, pepper, or even a pinch of poultry seasoning if you’re feeling fancy!

Adding the “Crust” (Two Delicious Options!)

Option 1: Pie Crust Croutons

1. Preheat your oven to 375°F (190°C).
2. Unroll the pie crust on a lightly floured surface.
3. Cut the crust into 1-inch squares.
4. Place the squares on a baking sheet lined with parchment paper.
5. Bake for 8-10 minutes, or until golden brown and crispy.
6. Serve the soup with the pie crust croutons sprinkled on top. They add the perfect textural contrast!

Option 2: Biscuit Toppers

1. Preheat your oven according to the biscuit dough package directions.
2. Bake the biscuits according to package directions.
3. While the soup simmers the last few minutes, bake the biscuits.
4. Serve each bowl of soup with a warm biscuit on top, or crumbled over the soup. So easy and satisfying!

Tips and Tricks for Soup Perfection

Level Up Your Chicken:

While leftover cooked chicken is fantastic in this recipe, you can also use a rotisserie chicken for convenience. Or, if you have the time, poaching your own chicken breasts in chicken broth will result in incredibly flavorful chicken for your soup. You can even use the poaching liquid to enhance the soup broth itself!

Veggie Variations:

Feel free to customize the vegetables in your Chicken Pot Pie Soup to your liking. Diced potatoes, mushrooms, or even a handful of chopped spinach would be delicious additions. If you’re using fresh vegetables, you may need to adjust the cooking time slightly.

Creaminess Control:

For an even richer and creamier soup, you can substitute heavy cream for the milk or half-and-half. Start with a smaller amount (e.g., 1/4 cup) and add more to taste. You can also add a dollop of sour cream or Greek yogurt to each bowl before serving for a tangy twist.

Gluten-Free Adaptations:

To make this soup gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour. You can also use a cornstarch slurry to thicken the soup. For the “crust” topping, use gluten-free pie crust or biscuits.

Make-Ahead Magic:

Chicken Pot Pie Soup is a great make-ahead meal. You can prepare the soup (without the crust topping) up to 2-3 days in advance and store it in the refrigerator. Reheat gently on the stovetop before serving. The flavors actually deepen and develop over time, making it even more delicious!

Serving Suggestions for Ultimate Comfort

This Chicken Pot Pie Soup is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping. For a truly indulgent experience, try serving it in a bread bowl! A simple green salad with a light vinaigrette complements the richness of the soup perfectly.

Why I Love This Recipe

Honestly, what’s not to love? This Chicken Pot Pie Soup recipe is the ultimate comfort food, perfect for chilly evenings or when you just need a little pick-me-up. It’s also incredibly versatile – you can easily adapt it to your own taste preferences and dietary needs. Plus, it’s a great way to use up leftover cooked chicken, which reduces food waste. It reminds me of a quicker, easier version of Chicken Pot Pie With Biscuits, but ready in a fraction of the time.

Sometimes, I even crave something similar, like a hearty Vegetable Beef Soup or the comforting flavors of Lasagna Soup. If I’m looking for a different take on the classic pot pie, I might whip up some Chicken Pot Pie Pasta. And on other nights, nothing beats the simplicity and warmth of Creamy Potato Soup. But this Chicken Pot Pie Soup? It’s a reliable go-to that never disappoints.

Enjoy Your Homemade Chicken Pot Pie Soup!

I hope you enjoy this Chicken Pot Pie Soup as much as my family and I do! It’s a guaranteed crowd-pleaser that’s sure to become a staple in your recipe rotation. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Perfect Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe delivers the comforting flavors of classic chicken pot pie in a quick and easy soup format. Ready in under an hour, it’s a creamy, savory, and satisfying meal perfect for a cozy night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables peas, carrots, corn, green beans
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt or to taste
• 1/4 cup all-purpose flour
• 1/2 cup milk or half-and-half

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• measuring cups and spoons
• small bowl
• whisk
• Baking sheet (for crust topping option)
• Parchment paper (for crust topping option)

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth. Bring the mixture to a simmer.
5. Add the shredded or diced cooked chicken, frozen mixed vegetables, thyme, rosemary, salt, and pepper.
6. In a small bowl, whisk together the all-purpose flour and milk (or half-and-half) until smooth.
7. Slowly pour the flour mixture into the simmering soup, stirring constantly to prevent lumps from forming. Keep stirring until the soup starts to thicken, about 2-3 minutes.
8. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
9. Prepare the chosen crust topping: Pie Crust Croutons: Preheat oven to 375°F (190°C). Unroll the pie crust on a lightly floured surface. Cut the crust into 1-inch squares. Place the squares on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until golden brown and crispy. OR Biscuit Toppers: Preheat oven according to biscuit dough package directions. Bake the biscuits according to package directions.
10. Serve the soup with the pie crust croutons sprinkled on top or a warm biscuit on top/crumbled over.

Notes

For a richer soup, use heavy cream instead of milk. Add diced potatoes, mushrooms, or spinach for veggie variations. Use leftover rotisserie chicken for convenience. Make the soup ahead of time for deeper flavors. To make gluten-free, use gluten-free flour and gluten-free pie crust or biscuits.