As the first chill of autumn air sweeps through my kitchen, I reach for my favorite comfort food—a warm bowl of creamy chicken pot pie soup. This recipe transforms the hearty essence of traditional chicken pot pie into a quick-cooking soup that’s perfect for those busy weeknights when you crave something satisfying yet easy to prepare. With fresh vegetables mingling with tender chunks of chicken in a luscious broth, this dish is not only a great way to use up leftover cooked chicken, but it’s also freezer-friendly, making it a great meal prep solution. Ready in under an hour, it’s a delightful hug in a bowl, perfect for warming souls on chilly evenings. Are you ready to dive into a bowl of comfort?

Why is Chicken Pot Pie Soup a Must-Try?

Comforting flavors: This soup brings the classic taste of chicken pot pie right to your bowl, making it an instant favorite.

Quick preparation: With everything ready in under an hour, you can satisfy your cravings without fuss, ideal for busy weeknights.

Versatile options: Feeling adventurous? Swap in sweet potatoes or add fresh herbs like thyme for an extra flavor boost.

Freeze-friendly: Make a big batch and store it! This soup is perfect for meal prep and warms up beautifully after freezing.

Crowd-pleaser: Impress family and friends with this warm, hearty dish that feels like a hug, perfect for gatherings or cozy dinners at home.

Chicken Pot Pie Soup Ingredients

For the Soup Base
• Chicken Breasts (1½ pounds) – Main protein source; use boneless and skinless for easy cooking and shredding.
• Olive Oil (2 tablespoons) – For searing the chicken and sautéing vegetables; can substitute with butter if preferred.
• Garlic (3 cloves) – Adds aromatic flavor; fresh is preferable, but pre-minced can work in a pinch.
• Onion (½ medium) – Provides sweetness and depth; yellow or white onion works best for this dish.
• Celery (2 ribs) – Contributes crunch and flavor; no substitutions necessary for the best taste.
• Carrots (2 medium) – Adds sweetness and color; diced into small pieces for quicker cooking.
• Dry White Wine (¼ cup) – Enhances flavors and deglazes the pot; substitute with chicken broth for a non-alcoholic version.
• Russet Potato (1 large) – Adds heartiness to the soup; you can swap with sweet potato for a slightly different flavor.
• Chicken Broth (3 to 4 cups) – Base of the soup; use low sodium to adjust thickness and saltiness to your preference.

For the Creamy Mixture
• Butter (5 tablespoons) – Used for making the roux; either salted or unsalted works beautifully in this recipe.
• All-Purpose Flour (¼ cup + 1 tablespoon) – Thickens the soup and forms a roux; gluten-free flour can be a substitute.
• Milk (1½ cups) – Gives creaminess to the soup; any percentage is suitable, but half-and-half will provide a richer flavor.
• Heavy Cream (½ cup) – Enriches the soup; can be replaced with additional milk for a lighter variant.

For Optional Ingredients
• Frozen/Canned Corn (⅔ cup) – Adds texture and sweetness; feel free to leave this out if you prefer a simpler soup.
• Frozen/Canned Peas (⅔ cup) – Provides color and sweetness; a delightful addition, but optional.
• Black Pepper (¼ teaspoon) – Adds seasoning; adjust to your taste for the perfect flavor balance.
• Salt – Essential for enhancing flavor; add to taste just before serving.

Now that we’ve gathered all the ingredients, you’re just a few steps away from enjoying a heartwarming bowl of chicken pot pie soup!

Step‑by‑Step Instructions for Chicken Pot Pie Soup

Step 1: Sear Chicken
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season 1½ pounds of chicken breasts with salt and pepper, then sear them for about 3-4 minutes on each side until golden. Remove the chicken from the pot and set it aside, allowing it to rest while you prepare the vegetables.

Step 2: Sauté Vegetables
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté 3 cloves of minced garlic, ½ medium diced onion, 2 ribs of diced celery, and 2 diced carrots for about 5-8 minutes until they are softened and the onion is translucent, filling your kitchen with delightful aromas.

Step 3: Deglaze and Simmer
Pour in ¼ cup of dry white wine and scrape the bottom of the pot to deglaze it. Add 1 large diced russet potato and 3 cups of chicken broth, followed by the seared chicken. Cover the pot and let it simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are tender.

Step 4: Make the Roux
In a separate pot, melt 5 tablespoons of butter over medium heat. Whisk in ¼ cup plus 1 tablespoon of all-purpose flour to create a roux, cooking it for about 5 minutes until it turns lightly golden. This will give your Chicken Pot Pie Soup that rich, creamy texture we all love.

Step 5: Create Cream Base
Gradually whisk in 1½ cups of milk and ½ cup of heavy cream, ensuring no lumps form. Continue to cook over medium heat, stirring constantly until the mixture thickens and resembles gravy. This creamy base will elevate your soup to a whole new level of comfort.

Step 6: Combine Ingredients
Once the chicken is cool enough to handle, chop it into bite-sized pieces and return it to the soup pot. Stir in the roux mixture along with ⅔ cup of frozen or canned corn and ⅔ cup of frozen or canned peas. Heat the soup for an additional 2-3 minutes, allowing all the flavors to meld together beautifully.

Step 7: Adjust and Serve
Before serving, adjust the thickness of your Chicken Pot Pie Soup by adding more chicken broth if necessary. Season with salt and black pepper to taste, then ladle this warm, velvety soup into bowls and serve hot, relishing in the comfort it brings.

Chicken Pot Pie Soup Variations

Customize your creamy chicken pot pie soup with these fun and delicious twists that will take it to the next level!

Rotisserie Chicken: Substitute fresh chicken with shredded rotisserie chicken to save time and infuse great flavor.
Sweet Potatoes: Swap russet potatoes for sweet potatoes for a hint of sweetness that complements the savory broth.
Herb Infusion: Add fresh thyme or rosemary for a fragrant touch that brightens up the comforting flavors of the soup.
Vegetable Boost: Toss in additional vegetables like frozen peas or leafy spinach for added color and nutrition in every bowl.
Gluten-Free: Use gluten-free flour for the roux to accommodate dietary needs without sacrificing creamy goodness.
Heat It Up: Spice things up with a pinch of cayenne pepper or red pepper flakes for a gentle warmth that elevates the dish.
Creamy Alternatives: For a lighter version, replace heavy cream with additional milk, maintaining a comforting creaminess but with less fat.
Cheesy Twist: Stir in some shredded cheddar cheese just before serving for an extra layer of richness; it’s like chicken pot pie meets macaroni and cheese!

For those who love variety, you might enjoy pairing this soup with Cheesy Garlic Chicken or serve it alongside some crispy Garlic Parmesan Chicken to make your meal even more delightful!

What to Serve with Chicken Pot Pie Soup?

To complete your cozy culinary experience, consider these delightful pairings that elevate your meal to new heights.

Creamy Biscuits: Fluffy, buttery biscuits are perfect for dipping, soaking up the soup's rich flavors. They add a comforting element that complements the creamy broth beautifully.
Roasted Broccoli: Tender, roasted broccoli provides a pop of color and a crunchy texture that balances the soup's richness. Drizzle it with lemon juice for extra brightness.
Cheese Scones: Savory cheese scones bring a delightful cheese flavor and a light, crumbly texture that pairs perfectly with the creamy chicken pot pie soup. Plus, the cheese plays well with the soup’s heartiness.
Garden Salad: A refreshing mixed salad with crisp greens, cherry tomatoes, and a tangy vinaigrette offers a nice contrast to the warm, creamy soup. The crunch of fresh vegetables adds a refreshing touch to each bite.
Freshly Baked Bread: nothing beats a warm loaf of rustic bread to mop up every last drop of the chicken pot pie soup. The comforting scent and chewy texture will enhance your cozy dining experience.
Sparkling Cider: This bubbly drink is a wonderful non-alcoholic option that adds a festive feel while refreshing your palate between bites. The slight sweetness perfectly complements the earthy flavors in your meal.
Apple Crisp: For dessert, indulge in a warm apple crisp topped with vanilla ice cream; its sweet and warm flavors will end your meal with a comforting note.
Herbal Tea: A warm cup of herbal tea can help cleanse your palate and round off the meal beautifully, providing a relaxing finish after your savory soup.

Expert Tips for Chicken Pot Pie Soup

Quick Cooking: Cut chicken breasts in half to ensure they cook evenly and faster, making the process smoother and quicker.
Freshness Matters: Always use fresh vegetables. Pre-cut options might save time but may lack the vibrant flavors that fresh ingredients offer.
Perfect Roux: Whisk your roux constantly while it's cooking. This prevents burning and guarantees a smooth texture for your chicken pot pie soup.
Thickening Tips: If your soup is too thick, simply add a bit more chicken broth until it reaches your desired consistency; taste as you go!
Season Last: Always season your soup with salt and pepper at the end to control the flavor better; this ensures a perfect balance without over-salting.

How to Store and Freeze Chicken Pot Pie Soup

Fridge: Store leftover chicken pot pie soup in an airtight container for up to 3 days. Make sure it cools completely before sealing to prevent condensation.

Freezer: Freeze in airtight containers for up to 3 months; be sure to leave a little space at the top for expansion. This creamy soup retains its flavors wonderfully after freezing.

Reheating: Thaw overnight in the fridge before reheating on the stove or in the microwave. Add additional chicken broth if the soup has thickened too much during storage.

Make-Ahead: Prepare the soup up to 48 hours in advance for easy meal planning; just reheat gently on the stove when you’re ready to enjoy your comforting bowl of chicken pot pie soup.

Make Ahead Options

These Chicken Pot Pie Soup make ahead options are a lifesaver for busy home cooks! You can prepare the soup base—searing the chicken and sautéing the vegetables—up to 24 hours in advance and refrigerate it in an airtight container. This allows the flavors to meld beautifully while saving you time on hectic weeknights. When ready to serve, simply reheat the mixture on the stovetop and follow the final steps to create the creamy roux. To maintain quality, avoid adding the cream and optional vegetables until you're ready to finish the soup; this ensures a fresh taste and texture. Enjoy the warmth and comfort of chicken pot pie soup with less hassle!

Chicken Pot Pie Soup Recipe FAQs

What type of chicken is best for this recipe?
I recommend using boneless, skinless chicken breasts for the best results. They cook quickly and shred easily, leaving you with tender pieces that blend beautifully into the soup. If you're in a pinch, you can also use precooked chicken or rotisserie chicken for added convenience; just make sure to adjust the cooking time accordingly.

How should I store leftover chicken pot pie soup?
Store your leftover soup in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to avoid condensation. If you find you're not going to eat it within that timeframe, don’t worry—freezing is an excellent option!

Can I freeze chicken pot pie soup?
Absolutely! Freeze your chicken pot pie soup in airtight containers or heavy-duty freezer bags for up to 3 months. When freezing, leave a little space at the top of the container to allow for expansion. To reheat, thaw it overnight in the fridge and then gently warm it on the stove, adding a splash of chicken broth if it’s thicker than you like.

What should I do if my soup is too thick?
If you find your chicken pot pie soup has thickened too much, simply add more chicken broth, a little at a time, while stirring until you reach your desired consistency. This helps maintain the creamy texture while ensuring it’s easy to enjoy.

Are there any dietary considerations I should be aware of?
If you're cooking for someone with gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend to create the roux. Additionally, those who are lactose intolerant can replace the milk and heavy cream with lactose-free alternatives without sacrificing flavor.

Can I use frozen vegetables instead?
Definitely! Using frozen corn and peas is not only convenient but they also retain great flavor and texture. Just make sure to adjust cooking times slightly as frozen vegetables may need a tad longer to heat through in the soup.