This Chicken Pot Pie Soup is a warm hug in a bowl! It’s creamy and full of tender chicken, veggies, and delicious herbs, just like your favorite pot pie, but in soup form!
I love how comforting this soup is, especially on chilly days. Plus, it’s easy to whip up, making it perfect for a cozy dinner when you need a big bowl of happiness!
Key Ingredients & Substitutions
Butter: I use butter for richness, but olive oil is a great substitute if you prefer a lighter option or are dairy-free.
Chicken: Rotisserie chicken saves time, but you can also use leftover grilled chicken or poached chicken for a fresh version!
Vegetables: The recipe calls for carrots, celery, and onion—classic mirepoix. If you’re missing one, feel free to swap in bell peppers or green beans.
Potatoes: For creaminess, I recommend Yukon Gold or red potatoes, but sweet potatoes can give a nice twist to the flavor.
Milk: Whole or 2% milk is best, but you can use almond or oat milk if you want a dairy-free option. Just check the flavor balance!
How Do I Thicken My Soup Without Getting Lumps?
To avoid lumps when thickening your soup, it’s crucial to mix the flour properly. Here’s how to do it right:
- Once you add the flour to the sautéed vegetables, stir constantly for about 2 minutes. This helps cook off the raw flour taste.
- Gradually add the chicken broth while whisking continuously to break up any clumps. A whisk works best for this!
- Once combined, add the milk slowly, whisking to keep the mixture smooth as it heats up.
Keep the heat on medium and watch the soup thicken nicely without any lumps!
Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup takes about 15 minutes to prep and around 30 minutes to cook. So, you’ll spend about 45 minutes from start to finish before enjoying this cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced onion, garlic, carrots, and celery. Cook everything, stirring frequently, for about 5-7 minutes until the vegetables start to soften and smell amazing!
2. Thicken the Soup Base:
Next, sprinkle the flour over the sautéed vegetables. Stir well to coat everything, and cook for another 2 minutes. This helps get rid of the raw flour taste and creates a nice base for your soup.
3. Add the Liquid:
Gradually pour in the chicken broth while stirring constantly to avoid any lumps. This is key to a smooth soup! After the broth is mixed in, add the milk and continue stirring until the mixture thickens slightly.
4. Cook the Potatoes:
Add the diced potatoes, dried thyme, and dried rosemary to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes. You want the potatoes and carrots to be nice and tender.
5. Final Touches:
Stir in the shredded chicken, frozen peas, and frozen corn. Heat everything through for about 5 minutes until the veggies are warm and the peas are tender.
6. Season and Serve:
Season your soup with salt and freshly ground black pepper to taste. Now, ladle the soup into bowls, garnish with fresh chopped parsley, and add an extra sprinkle of black pepper if desired. It’s time to dig in!
7. Enjoy!
Serve hot, preferably with warm dinner rolls or crusty bread on the side for dipping. This Chicken Pot Pie Soup is a delightful way to enjoy all the flavors of a classic pot pie in a cozy soup form. Enjoy every bite!
Can I Use Frozen Vegetables Instead?
Absolutely! You can swap fresh vegetables for a mix of frozen veggies. Just add them when you would normally add the peas and corn. Adjust the cooking time slightly, as frozen vegetables might cook a bit faster.
How Do I Store Leftovers?
To store leftovers, let the soup cool completely and then transfer it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months—just remember to leave some space in the container for expansion as it freezes!
Can I Make This Soup Vegetarian?
Yes! You can make a vegetarian version by using vegetable broth instead of chicken broth, and you can swap out the chicken for mushrooms or additional vegetables like zucchini or bell peppers for added flavor.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread, dinner rolls, or a side salad for a complete meal. You can even serve it in a bread bowl for a fun twist!