Let's be real: making a homemade pie crust from scratch on a busy weeknight is just not happening. The chilling, the rolling, the flour all over the counter, it's too much! That is exactly why this Chicken Pot Pie Soup exists. It is the solution for when you crave that rich, savory flavor of a homemade pot pie, but you have absolutely zero energy to bake. We skip the fuss entirely and turn the classic comfort food into a creamy potpie soup that comes together in one pot on the stove.
Chicken Pot Pie Soup is a creamy, comforting, hearty, and tasty soup with pot pie ingredients, including chicken, potatoes, and cream. Chicken pot pie soup is creamy, comforting, and hearty. It has all the comforts of classic Chicken Pot Pie in an easy-to-make format. This pot pie soup is rich, creamy, and loaded with chicken and veggies creating a cozy weeknight comfort meal. Chicken pot pie soup that's creamy (no heavy cream), hearty and family-friendly makes it perfect for any occasion and rivals chicken pot pie soup restaurant quality.
Jump to:
- Why You'll Love This Chicken Pot Pie Soup
- Ingredients for Chicken Pot Pie Soup
- How to Make Chicken Pot Pie Soup
- My Top Tips for Chicken Pot Pie Soup
- Making Chicken Pot Pie Soup with My Family
- Substitutions for Chicken Pot Pie Soup
- Variations on Chicken Pot Pie Soup
- Equipment for Chicken Pot Pie Soup
- Storage Tips for Chicken Pot Pie Soup
- Adam's Tip for Chicken Pot Pie Soup
- FAQ about Chicken Pot Pie Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Chicken Pot Pie Soup
- All the flavor, easier to make: This easy chicken pot pie soup gives you authentic pot pie taste without the crust-making and assembly work, inspired by popular unique chicken soup recipes.
- Ultimate comfort food: The creamy, comforting and hearty soup delivers that nostalgic chicken pot pie experience in every spoonful, similar to natashas kitchen soup recipes style.
- Incredibly versatile: Whether you want chicken pot pie soup crock pot style, stovetop, or even as a chicken pot pie chowder, this recipe adapts perfectly to your schedule.
Ingredients for Chicken Pot Pie Soup
This homemade pot pie soup recipe uses sautéed onion, carrot & celery aromatics for the classic flavor base. The Yukon gold potato chunks add heartiness, while shredded or diced chicken provides protein. The rich butter-flour roux base creates that signature creamy texture, and frozen peas & corn (mixed vegetables) add color and nutrition.
What You'll Need
For the Soup Base:
- 4 tablespoons butter
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 3 medium Yukon gold potatoes, peeled and diced
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
For the Chicken & Vegetables:
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream (optional)
For Finishing:
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
For Serving:
- Puff pastry squares or pie crust strips
- Biscuits
- Oyster crackers
- Drop dumplings (optional)
Why These Ingredients Matter
- Classic aromatics: The sautéed onion, carrot & celery aromatics create the authentic pot pie flavor foundation that makes this taste like the real deal.
- Butter-flour roux: The rich butter-flour roux base thickens the soup and creates that signature creamy pot pie gravy without needing condensed soup.
- Fresh herbs: Using fresh herbs (thyme, bay leaf, parsley) adds depth and that homemade quality you can't get from dried alone.
How to Make Chicken Pot Pie Soup
Step-by-Step Directions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add sautéed onion, carrot & celery aromatics and cook until softened, about 5 to 7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables to create rich butter-flour roux base, stirring constantly for 2 minutes.
- Gradually whisk in chicken broth, stirring constantly to prevent lumps.
- Add milk, stirring until smooth.
- Add Yukon gold potato chunks, dried thyme, fresh herbs (thyme, bay leaf, parsley) (bay leaf), salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Add shredded or diced chicken and frozen peas & corn (mixed vegetables).
- Simmer for 5 more minutes until vegetables are heated through.
- Remove bay leaf.
- Stir in heavy cream or whipping cream finish if using for extra richness.
- Taste and adjust seasonings with salt and pepper.
- Stir in fresh parsley.
- Ladle into bowls and serve with biscuit or pie-crust dippers.
Hint: For chicken pot pie soup with cream of chicken soup, use 1 can of cream of chicken soup instead of making the roux for a potbelly chicken pot pie soup recipe style shortcut.
My Top Tips for Chicken Pot Pie Soup
Don't rush the roux. Taking time to properly cook the rich butter-flour roux base ensures your soup will be thick and creamy without any raw flour taste. Use Yukon gold potato chunks instead of russets because they hold their shape better and have a creamier texture. The frozen peas & corn (mixed vegetables) should be added at the end to prevent overcooking and keep their bright color. For a natashas kitchen chicken pot pie soup inspired version, add extra fresh herbs and a squeeze of lemon at the end for brightness. This technique is similar to what we use with our chicken tortellini soup, where proper timing makes all the difference.
Making Chicken Pot Pie Soup with My Family
Last Sunday, Adam helped me make this best chicken pot pie soup recipe for dinner. He was in charge of measuring the vegetables for the sautéed onion, carrot & celery aromatics. "Mom, this smells just like when you make chicken pot pie!" he said excitedly. When it came time to add the chicken, he carefully stirred it into the pot.
When we sat down to eat, Adam dipped his biscuit into the soup. "This is like eating the inside of a pot pie! But easier!" Grandma Viola tried hers and said, "Chicken Pot Pie Soup is a creamy, comforting, hearty, and tasty soup with pot pie ingredients, including chicken, potatoes, and cream and it's absolutely delicious. This is pure comfort in a bowl."
Substitutions for Chicken Pot Pie Soup
- Chicken: Use rotisserie chicken for speed, turkey, or even make it chicken pot pie soup dairy free with plant-based alternatives and coconut milk.
- Potatoes: Replace Yukon gold potato chunks with sweet potatoes or cauliflower for a paleo chicken pot pie soup version.
- Vegetables: Use fresh or canned vegetables instead of frozen peas & corn (mixed vegetables).
- Cream: Skip the heavy cream or whipping cream finish and use coconut milk for chicken pot pie soup dairy free version.
- Lower calorie: For ww chicken pot pie soup (Weight Watchers friendly), use low-fat milk and reduce the butter to cut chicken pot pie soup calories.
Variations on Chicken Pot Pie Soup
- Crockpot version: Make creamy chicken pot pie soup crockpot style by combining all ingredients except cream and herbs in slow cooker, cook on low 6 to 8 hours.
- Campbell's style: Try chicken pot pie campbells soup copycat by using cream of chicken soup as a base for extra creaminess following the campbells soup chicken pot pie recipe method.
- With dumplings: Make chicken pot pie soup with dumplings by dropping biscuit dough on top during the last 15 minutes of cooking. Check out this chicken pot pie soup with pie-crust dumplings for inspiration.
- Ina Garten inspired: Make chicken pot pie soup ina garten style with extra fresh herbs, cognac, and a splash of white wine.
- Gnocchi version: Try chicken pot pie gnocchi soup by using potato gnocchi instead of regular potatoes for a fun twist.
- With noodles: Create chicken pot pie soup with noodles by adding egg noodles in the last 10 minutes for a hybrid chicken pot pie chowder experience.
Equipment for Chicken Pot Pie Soup
- Large Dutch oven or pot: Essential for cooking this creamy pot pie soup with room for all ingredients.
- Whisk: Critical for creating a smooth rich butter-flour roux base without lumps.
- Wooden spoon: Perfect for stirring and incorporating all the vegetables evenly.
- Ladle: For serving the soup neatly with plenty of chicken and vegetables in each bowl.
Storage Tips for Chicken Pot Pie Soup
- Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits; thin with extra broth when reheating.
- Freezer: Freeze for up to 3 months. Note that potatoes may change texture slightly when thawed.
- Reheating: Warm gently over medium heat, stirring occasionally. Add milk or broth to restore consistency.
This pot pie soup recipe is perfect for cozy weeknight comfort meal occasions and fall/winter dining. The sautéed onion, carrot & celery aromatics with Yukon gold potato chunks makes it ideal for family dinners. It pairs beautifully with our chicken tortilla soup or tuscan white bean soup when you want variety in your natashas kitchen recipes soup collection.
Adam's Tip for Chicken Pot Pie Soup
"Make sure you dip biscuits or crackers in the soup because that makes it taste even more like pot pie. Also, the potatoes are really good so make sure you get lots in your bowl. Don't forget the extra pepper on top!"
FAQ about Chicken Pot Pie Soup
What is chicken pot pie soup?
Chicken pot pie soup (also called potpie soup) is a creamy, comforting and hearty soup that contains all the classic chicken pot pie ingredients transformed into soup form. It features shredded or diced chicken, Yukon gold potato chunks, frozen peas & corn (mixed vegetables), and sautéed onion, carrot & celery aromatics in a rich, creamy broth made with a rich butter-flour roux base. The fresh herbs (thyme, bay leaf, parsley) add authentic flavor, and it's finished with a heavy cream or whipping cream finish. Serve with biscuit or pie-crust dippers for the complete pot pie experience, similar to soup natashas kitchen style recipes.
What are the 4 ingredients in chicken pot pie?
The four essential ingredients in traditional pot pie chicken soup are: (1) chicken (in this soup, shredded or diced chicken), (2) vegetables (we use sautéed onion, carrot & celery aromatics plus frozen peas & corn (mixed vegetables)), (3) potatoes (specifically Yukon gold potato chunks), and (4) creamy gravy (made with our rich butter-flour roux base plus milk and cream). For chicken pot pie soup easy versions, these core ingredients create that authentic pot pie flavor. Some versions use chicken pot pie recipe with cream chicken soup for a shortcut gravy, similar to easy chicken pot pie with cream of mushroom soup adaptations.
What is pot pie gravy made of?
Pot pie gravy is made with a rich butter-flour roux base combined with chicken broth and milk or cream. For this creamy chicken pot pie soup recipe, melt butter, add flour to create a roux, then gradually whisk in chicken broth and milk until smooth. The heavy cream or whipping cream finish adds extra richness. The fresh herbs (thyme, bay leaf, parsley) infuse flavor during simmering. This homemade method is superior to chicken pot pie with soup shortcuts using condensed soup, creating a fresher taste. The sautéed onion, carrot & celery aromatics also contribute to the gravy's depth in this natashas kitchen recipes chicken pot pie inspired version.
What goes with pot pie soup?
Soup chicken pot pie pairs perfectly with biscuit or pie-crust dippers to complete the pot pie experience. Homemade biscuits, puff pastry squares, or pie crust strips baked until golden are traditional. Oyster crackers, dinner rolls, or crusty bread also work beautifully for dipping into the creamy, comforting and hearty soup. For a complete cozy weeknight comfort meal, serve with a simple green salad. At chicken pot pie soup restaurant locations, it's often served with crackers or breadsticks. The Yukon gold potato chunks and shredded or diced chicken make it filling enough as a main course, similar to natashas chicken pot pie serving style.
Conclusion
Here's to getting all the glory with none of the rolling pins! I hope this recipe satisfies that deep comfort food craving without leaving a giant floury mess in your kitchen. It's the smartest shortcut I know. This Chicken Pot Pie Soup delivers all the rich, savory flavor of homemade pot pie without any of the crust-making work, rivaling any natashas kitchen chicken pot pie soup recipe.
The creamy, comforting and hearty soup with sautéed onion, carrot & celery aromatics and Yukon gold potato chunks creates pure satisfaction. Whether you make it stovetop, try chicken pot pie soup crock pot style, or add variations like chicken pot pie soup with dumplings or chicken pot pie gnocchi soup, it's always a hit. The rich butter-flour roux base and frozen peas & corn (mixed vegetables) make this best chicken pot pie soup recipe perfect. Serve with biscuit or pie-crust dippers and enjoy! Try our lasagna soup or chicken tortellini soup for more shortcuts. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Pot Pie Soup:
recipe
Easy Chicken Pot Pie Soup
Equipment
- 1 Large Dutch oven or soup pot A heavy-bottomed pot helps prevent scorching the creamy base
- 1 Whisk Essential for a smooth, lump-free soup
- 1 Wooden spoon
- 1 Ladle
Ingredients
For the Soup Base
- 4 tablespoons butter
- 1 medium onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 3 medium Yukon gold potatoes peeled and diced
- 2 teaspoons dried thyme
- 1 bay leaf
- salt and black pepper to taste
For the Chicken and Vegetables
- 3 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 0.5 cup heavy cream optional for extra richness
For Finishing
- 2 tablespoons fresh parsley chopped
Instructions
- Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant.
- Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for about 2 minutes to make a roux.
- Slowly whisk in chicken broth, then add milk. Continue whisking until smooth.
- Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
- Stir in chicken, peas, and corn. Simmer for 5 minutes until heated through.
- Remove bay leaf. Stir in heavy cream (if using), then add parsley. Adjust seasoning and serve.
Notes
- For a dairy-free version, use olive oil instead of butter and swap the milk for unsweetened coconut milk.
- This soup thickens as it sits. Add extra broth when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with biscuits, puff pastry squares, or crusty bread for dipping.
- This soup freezes well, but potatoes may soften slightly after thawing.
Leave a Reply