There’s something about a chilly evening, biscuit dough on your fingers, and the first steamy spoonful of Chicken Pot Pie Soup Recipe. That buttery smell floods the kitchenand hey, no pie crust stress. This recipe’s everywhere right nowReddit folks love it, TikTok’s swirling with that creamy steam. It’s completely doable, even on a weeknight. No pastry skills. Just cozy soup joy in under an hour.
This one’s a hug in a bowl. Tender chicken, soft potatoes, and sweet peas in a silky broth that tastes like creamy chicken pot piebut without the fuss. Pantry-friendly too. Got carrots, onion, broth? You’re halfway there. Think pot pie soup meets the easy charm of slow cooker meals. Full details in the blog!
I grew up watching gravy bubble on the stove while Grandma tore up leftover roast chicken. That cozy, practical magic stuck with me. Now, I test every homemade soup recipe until it’s just right. This one’s thick, velvety, and yepI snuck in a shortcut you’ll love.
Why You’ll Love This Chicken Pot Pie Soup Recipe
This soup is comfort food done rightno pie crust skills required! With tender chicken, creamy broth, and hearty veggies, it’s like wrapping yourself in a warm blanket on a rainy day. Here’s why it’s a keeper:
Beginner-friendly: No tricky pastry dough or complicated steps.
Pantry staples: Ingredients like chicken, potatoes, and frozen peas make this an easy weeknight win.
Family-approved: A hearty, one-pot meal that feels indulgent but is practical too.
Flexible: Perfect for tweaking based on what’s in your fridge or pantry.
Seriously, this is homemade soup magic that tastes like a creamy chicken pot pie, but it’s so much easier!
Key Ingredients for a Cozy Pot Pie Soup
Let’s break down the simple, wholesome ingredients that make this chicken pot pie soup recipe a winner:
Chicken: Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Either works beautifully.
Vegetables: Onion, carrots, celery, and peas add layers of sweetness and texture.
Potatoes: Diced potatoes bring that warm, filling comfort to the dish.
Broth & Cream: Chicken broth builds a savory base, while heavy cream takes the texture to silky perfection.
Seasonings: Garlic and thyme add those classic pot pie vibes.
Here’s a quick ingredient cheat sheet you can reference while prepping:
Ingredient
Measurement
Purpose
Chicken (breasts or thighs)
1 lb, cut into pieces
Protein and heartiness
Onion
1 small, finely chopped
Aromatic base
Carrots
2, sliced
Slight sweetness
Celery
2 stalks, diced
Subtle crunch
Potatoes
2 medium, diced
Thickens and adds heartiness
Chicken Broth
4 cups
Soup base
Heavy Cream
1 cup
Rich creaminess
Garlic
2 cloves, minced
Flavor depth
Thyme
1 tsp, fresh or dried
Seasonal herbaceous notes
Step-by-Step: How to Make Chicken Pot Pie Soup
Don’t worrymaking this homemade soup recipe is easier than it looks! Follow these steps, and you’ll be ladling out bowls of delicious pot pie soup in no time:
Sauté the base: In a large pot, heat some oil and cook the onions, carrots, celery, and garlic until softened and fragrant.
Cook the chicken: Add the chicken pieces and cook until lightly browned, but not fully cooked throughit’ll finish cooking in the broth.
Add the broth and potatoes: Pour in the chicken broth and toss in the diced potatoes. Let it simmer until the potatoes are tender.
Thicken the soup: In a separate bowl, whisk a little flour into some broth to form a slurry, then stir it into the pot to thicken the soup.
Finish with cream and peas: Turn down the heat and stir in the heavy cream and frozen peas. Let everything heat through for a few minutesdon’t boil! Add salt, pepper, and thyme to taste.
Here’s a quick overview to keep you on track:
Step
Action
Timing
1
Sauté veggies
5–7 minutes
2
Cook chicken
3–5 minutes
3
Simmer potatoes
15 minutes
4
Thicken soup
2–3 minutes
5
Add cream and peas
5 minutes
Substitutions & Tweaks
Need to make a swap or adjust based on what you have? Here are some easy ways to tweak this chicken soup recipe:
Chicken: Got leftover rotisserie chicken? Shred it and add it in Step 3 instead of cooking raw chicken.
Potatoes: Sweet potatoes or parsnips work great if you’re low on white potatoes.
Cream alternative: Swap heavy cream for half-and-half if you prefer a lighter option.
Vegetables: No peas? Throw in green beans or corn instead.
Feel free to make this easy soup recipe your own!
Storage and Leftovers
This soup is just as good the next day! Follow these tips to store it properly:
Fridge: Let the soup cool completely, transfer to an airtight container, and refrigerate for up to 3 days.
Freezer: Skip the cream and peas before freezing. Store in a freezer-safe container for up to 3 months. Add cream and peas when reheating.
Storage Method
Duration
Tips
Fridge
3 days
Store in airtight containers.
Freezer
3 months
Add cream and peas when reheating.
Expert Insight: The Comfort of Chicken Pot Pie Soup
Chicken pot pie soup recipe is a clever twist that captures all the comforting flavors of the classic dish with less effort. Balancing creamy broth, tender chicken, and hearty vegetables creates a satisfying one-pot meal that brilliantly combines nutrition and coziness in every spoonful.
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Finding the Perfect Balance in My Chicken Pot Pie Soup Recipe
After several attemptseach with either too much cream or not enough seasoningI finally nailed the balance in this Chicken Pot Pie Soup recipe. The comforting aroma and hearty flavors remind me why persistence in the kitchen pays off, and I’m excited to share the version that feels just right for family dinners.
FAQs ( Chicken Pot Pie Soup Recipe )
What makes this Chicken Pot Pie Soup Recipe different from regular chicken soup?
This Chicken Pot Pie Soup Recipe combines all the beloved flavors of traditional chicken pot pie in a comforting soup form. Unlike regular chicken soup, this creamy chicken pot pie version includes classic pot pie vegetables like carrots, celery, and peas, along with a rich, creamy base that mimics the satisfying filling of the classic dish. The addition of herbs like thyme and sage gives it that authentic pot pie taste, while the creamy texture makes it perfect for cold days when you want something truly hearty and warming.
Can I make this Pot Pie Soup in a slow cooker?
Absolutely! This soup recipes slow cooker adaptation works beautifully for busy weeknights. Simply add your chicken, vegetables, and broth to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For the creamiest results, stir in your cream or milk during the last 30 minutes of cooking to prevent curdling. This method makes it one of the easiest soup recipes you can prepare with minimal hands-on time.
What can I serve with this homemade soup recipe?
This homemade soup recipe pairs wonderfully with crusty bread, dinner rolls, or even biscuits to really capture that pot pie experience. For a lighter option, serve it alongside a fresh green salad or some buttery crackers. Many families love serving it with cornbread or garlic bread for dipping. The rich, creamy nature of this soup makes it substantial enough to be a complete meal on its own, but these sides add a nice textural contrast.
How do I store and reheat leftover chicken soup?
Store your leftover chicken soup recipes in the refrigerator for up to 3-4 days in airtight containers. When reheating, do so gently over medium-low heat on the stovetop, stirring occasionally to prevent the cream from separating. You can also reheat individual portions in the microwave, stirring every 30 seconds until warmed through. If the soup appears too thick after storage, simply add a splash of chicken broth or milk to reach your desired consistency.
Can I freeze this delicious soup recipe for later?
While you can freeze this delicious soup recipe, cream-based soups sometimes separate when thawed and reheated. For best results, consider freezing the soup base before adding the cream, then stir in fresh cream when you reheat it. The soup will keep in the freezer for up to 2-3 months in freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop, adding cream and adjusting seasonings as needed.
Conclusion
The Chicken Pot Pie Soup Recipe is a cozy, comforting win that’s surprisingly simple to pull together in about an hour. You’ll love how the creamy texture and tender chicken come together without any fuss, making it a perfect homemade soup recipe for chilly nights and busy kitchens alike.
For easy twists, try swapping sweet potatoes for regular spuds or stirring in fresh thyme at the end for an herby lift. Leftovers reheat beautifullyjust add the cream and peas fresh if freezing. A tip from the test kitchen: shredded rotisserie chicken saves time without skimping on flavor.
I’d love to see how you make this pot pie soup your own! Feel free to share photos or tweaks, and if this creamy chicken pot pie favorites your family, pass it along. After all, soup recipes slow cooker or stovetop, are best when shared and savored together.
Joe Rooney
Chicken Pot Pie Soup Recipe: Delicious Comfort in a Bowl
This Chicken Pot Pie Soup Recipe is a creamy and comforting twist on the classic pot pie, perfect as a Homemade Soup Recipe that’s quick and easy to prepare. Enjoy the rich flavors of tender chicken, fresh vegetables, and a velvety broth that makes this Creamy Chicken Pot Pie soup one of the best Easy Soup Recipes for any day.
2 cups cooked chicken breast or thighs, cut into bite-sized pieces
2 cups diced potatoes
1 cup frozen peas
1 teaspoon thyme (fresh or dried)
1/2 cup heavy cream
Salt and pepper to taste
Method
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and whisk constantly for 2 minutes to create a roux.
Slowly pour in chicken broth while whisking to avoid lumps.
Add diced potatoes and thyme; bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
Stir in cooked chicken and frozen peas; cook for 5 more minutes.
Pour in heavy cream and season with salt and pepper to taste.
Heat through without boiling, then remove from heat and serve warm.
Notes
For extra richness, use half-and-half instead of heavy cream or add a splash of white wine with the broth. Leftovers keep well in the fridge for up to 3 days and freeze wonderfully for up to 2 months.
