Chicken Pot Pie Soup – Immaculate Bites

What Is Chicken Pot Pie Soup?

Basically, this is chicken pot pie sans the pie crust. It’s everything you love about pot pie filling, with just a little extra broth and cream to make it more soup-like. Pair it with flaky layer biscuits, and it isn’t far from the OG pot pie experience, other than it’s wayyy easier to make.

Ingredient List

1. Chicken – Cooked chicken, cut up in chunks, makes this recipe extra quick. Feel free to use rotisserie chicken even!
2. Veggies – Onions, carrots, celery, and green peas bring that classic pot pie flavor to this soup.
3. Soup Broth Ingredients – For the creamy soup broth, you’ll need chicken broth, half and half, and butter. Flour thickens the mix up into a more pot pie-like consistency.
4. Seasonings – Creole seasoning, thyme, minced garlic, and salt and pepper keep things simple yet delicious.

How to Make Chicken Pot Pie Soup

• Melt the butter (or oil) over medium heat in a large pot. Then add onions, celery, thyme, garlic, and carrots. Cook, stirring frequently, for 6-7 minutes until tender. (Photo 1)
• Roux – Stir in the flour until fully incorporated, stirring for about a minute. Gradually stir in the half and half and broth. (Photos 2-3)
• Simmer – Bring everything to a boil, stirring constantly, and cook for about 2 minutes. Continue stirring until it bubbles and thickens. (Photo 4)
• Assemble – Gradually add the cooked chicken, peas, Creole seasoning, and parsley – remove from heat. Adjust consistency with more broth or water. (Photos 5-6)
• Serve – Adjust salt, pepper, and seasonings to taste. Serve and enjoy!

Recipe Twists

1. Add extra veggies. Mushrooms, corn, frozen peas, green beans, and potatoes are lovely options.
2. Chicken pot pie soup with canned cream of chicken soup gives you a shortcut on a hectic weeknight. Replace the flour, half-and-half, and chicken broth with two cans of cream of chicken soup. Fill both cans with milk and add that to the soup.
3. Use a different protein. This recipe also works well with leftover turkey, shredded chicken, or cubed ham.
4. Top with cheese! Freshly grated parmesan cheese tastes amazing sprinkled over a hot bowl of this soup. 🧀
5. For a gluten-free version, thicken the soup with cornstarch instead of flour.

Tips and Notes

1. Stir the flour into the butter and sauteed veggies. If you add it later, after pouring in the broth and half and half, it tends to clump.
2. If the soup is too thick, you can just add more broth, but if it’s too thin for your taste, then add a little cornstarch slurry and stir until it thickens up more.
3. This recipe is excellent in a Dutch oven. These large pots conduct heat well on the stovetop and oven. And a good one will last forever.

Make-Ahead and Storage Instructions

You can easily make this soup one or two days ahead of time. After it cools, store the soup or leftovers in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop over medium heat until warmed through.

What Goes With Chicken Pot Pie Soup

This soup is a meal in itself, but I love serving it with bread. Try making homemade drop biscuits or flaky layer biscuits for a pot-pie-inspired meal. It also goes well with garlic bread and a tossed salad, if you please. 😋

More Classic Comfort Food Recipes to Try

1. Chicken and Dumplings
2. Chicken, Shrimp, and Sausage Gumbo
3. Southern Baked Mac and Cheese
4. Stuffed Cabbage Rolls
5. Dutch Oven Beef Stew