This Chicken Pot Pie Soup is a creamy and delicious comfort dish made from scratch with fresh veggies and loaded with the flavors of your traditional Chicken Pot Pie.
This hearty soup is simple and easy and one of our favorite go-to meals for a cozy weekend night at home.
Ingredients for Chicken Pot Pie Soup
The key to making really good and creamy chicken pot pie soup is all in the seasoning. Be sure to taste test your soup after you have added in all your seasons and add more if needed.
- 1 Tbsp. Olive oil (can be substituted for unsalted butter)
- 1-2lbs. Cooked chicken breast (you can use leftover rotisserie chicken or dark meat works fine too)
- 3 Lg. Carrots
- 2 Sticks of celery
- 1 cup frozen peas
- 3 Cups of diced Yukon gold potatoes
- 1 tsp. Thyme
- 1 tsp. Onion powder (can be substituted 1 med yellow onion approx 1 cup chopped)
- 1 tsp. Garlic powder (can be substituted for 3 cloves garlic, minced)
- Salt and Black Pepper to taste
- 2 cups of milk
- 3 cups Chicken Stock (you can use store-bought or use the chicken broth from cooking your chicken, this is what I often do)
- 1 Tbsp flour (can substitute for gluten-free flour)
How to Make Chicken Pot Pie Soup
In a large pot (a dutch oven works great) cook your chicken breasts on medium high heat until fully cooked. Set aside in a separate dish. If you are choosing to use the homemade broth from cooking the chicken then also set aside 3 cups of broth.
While your chicken is cooking begin to chop and prep your other ingredients.
In the same large pot add the olive oil, celery, potatoes, and carrots. Saute on medium heat until vegetables are soft.
Add flour, stir and saute for an additional minute.
Pour over your milk and broth into the pot. Stir in all seasonings and simmer uncovered for ten minutes
Stir in cooked chicken and frozen peas. You can also add in frozen corn if you prefer. Cook another ten minutes or until all the veggies are tender.
Serve with crackers or biscuits
Can I substitute the chicken?
Yes, you can substitute the chicken for leftover turkey or cooked ham. Pick the meat that you enjoy the most.
How do I thicken this chicken pot pie?
Combine 1/2 cup cold water with 2 Tbsp corn starch. Stir that in with the soup in the last 5 minutes.
Can I make this soup ahead of time?
Chicken pot pie soup will keep in the fridge for up to 3 days so technically it can be made ahead of time. However, I think it tastes the best making it fresh or only 1-day ahead.
Can I Add Other Vegetables?
Yes, other vegetables can be used in addition to or in place of the ones used in the ingredients. You can add mushrooms, green beans, etc. Whatever you like best will work!
Can I Freeze Chicken Pot Pie Soup?
No, I wouldn’t recommend freezing soups. They often don’t freeze well, especially when they contain dairy like milk and potatoes. If the amount of soup in this recipe seems to be too much for your family you can always half the recipe.
Be sure to check out these other delicious soup recipes too!
- Easy Butternut Squash Soup Recipe
- Taco Soup Recipe with Rotel and Black Beans
- Instant Pot Chicken Noodle Soup
- Creamy Pumpkin Soup Instant Pot Recipe
- Instant Pot Soup Recipes
- Best Fall Soup Recipes
- Cheesy Potato Soup
- Quick & Easy Chicken and Dumplings
- Old Fashioned Beef Stew in a Crock Pot
- French Onion Soup
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