When I first created this Chicken Pot Pie Soup, I found myself craving something warm and comforting after a long day. The rich aroma of herbs mingling with sautéed vegetables filled my kitchen, instantly lifting my spirits. Just like that, a classic loved for generations transformed into a quick, soothing soup!
This easy and simple recipe takes only 15 minutes of prep time and 25 minutes of cooking, making it a perfect weeknight dinner option. Using leftover chicken, fresh or frozen vegetables, and a few pantry staples, you can whip up a bowl that combines all the satisfaction of a traditional pot pie, but in a cozy, hearty soup format. Plus, it’s versatile! You can easily adapt it with turkey or your choice of seasonal veggies.
So, if you’re looking for a fuss-free way to serve comfort food that both warms the soul and brings smiles to your dining table, this Chicken Pot Pie Soup is calling your name!
Why is Chicken Pot Pie Soup a Must-Try?
Comforting aromas fill your kitchen, reminiscent of grandma’s cooking. Quick preparation makes this dish perfect for busy weeknights—ready in just 40 minutes! Endless variations mean you can customize it according to your pantry items or seasonal veggies. Crowd-pleaser appeal guarantees smiles around the table, while utilizing leftovers helps minimize waste. For more tips on making this soup uniquely yours, check out our exciting variation ideas!
Chicken Pot Pie Soup Ingredients
For the Soup Base
• Leftover cooked chicken – the star of the show; perfect for repurposing yesterday’s dinner!
• Chicken broth – choose homemade or store-bought for a flavorful foundation; low-sodium options work great.
• Butter – ideal for sautéing vegetables, but you can swap it with olive oil for a lighter touch.
For the Vegetables
• Carrots – adds sweetness and crunch; feel free to use fresh or frozen.
• Celery – provides a lovely crunch and complements the other veggies; frozen is a convenient option.
• Potatoes – brings heartiness to the soup; for a lighter choice, consider swapping with cauliflower.
• Peas – adds a pop of color and sweetness; no need to thaw if using frozen!
For Seasoning
• Thyme – earthy and aromatic; essential for the classic pot pie flavor.
• Oregano – enhances the soup’s depth; adjust to your taste preferences.
• Salt and pepper – season to taste, as these are crucial for balancing flavors.
For Creaminess
• Cream (or heavy cream) – makes the soup decadently rich; can be omitted for a lighter version, or swapped with evaporated milk.
Dive into making this Chicken Pot Pie Soup, and relish the warmth of a comforting meal that can help minimize food waste while exciting your taste buds!
How to Make Chicken Pot Pie Soup
- Sauté diced onions, carrots, and celery in butter over medium heat for about 4-5 minutes until they become tender and fragrant. This step creates a solid flavor base for your soup.
- Add chopped potatoes and season with thyme, oregano, salt, and pepper; stir and cook briefly for about 1-2 minutes to enhance the flavors.
- Pour in the chicken broth, bringing it to a boil before reducing the heat to a simmer. Allow the mixture to cook for about 10-15 minutes, or until the potatoes are tender.
- Stir in the cooked chicken and cream, heating through until everything is warmed and well combined, about 3-5 minutes.
- Serve hot, optionally garnished with warm biscuits or crackers for a satisfying crunch on the side.
Optional: Fresh parsley or dill sprinkled on top adds a lovely touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken Pot Pie Soup
- Thickening Tips: To achieve a creamier texture for your Chicken Pot Pie Soup, blend a portion of the cooked potatoes or add a bit more cream.
- Vegetable Crunch: Avoid overcooking the veggies; they should be tender but still slightly firm, providing a pleasant bite in each spoonful.
- Seasoning Balance: Taste your soup frequently while cooking to ensure the seasoning is perfectly balanced, adjusting salt and pepper as needed.
- Leftover Love: This recipe shines with leftover chicken, making it an excellent choice for repurposing; use rotisserie chicken for even quicker prep!
- Broth Choice: For a richer flavor in your soup, opt for homemade chicken broth or good quality store-bought. Low-sodium options maintain flavor without over-salting.
Chicken Pot Pie Soup Variations
Feel free to get creative with this comforting recipe to make it uniquely yours!
-
Turkey Swap: Replace chicken with shredded turkey for a delicious post-holiday twist!
-
Evaporated Milk: Use evaporated milk instead of heavy cream for a lighter, yet still creamy, soup.
-
Veggie Medley: Switch up the vegetables by adding green beans or corn for a fun and colorful twist!
-
Herbaceous Touch: Stir in fresh parsley or dill just before serving to brighten the flavors.
-
Spicy Kick: If you enjoy some heat, add a pinch of crushed red pepper flakes for a delightful zing.
-
Creamy Vegan Option: Substitute chicken with chickpeas or tofu and use coconut milk for a creamy, dairy-free version.
-
Potato Alternatives: Opt for sweet potatoes instead of regular potatoes for a slightly sweeter, nutrient-rich variation.
-
Lemon Zest: Add a bit of lemon zest to enhance all the flavors and bring a refreshing brightness to the soup.
How to Store and Freeze Chicken Pot Pie Soup
- Fridge: Store in an airtight container for up to 3 days. Allow the soup to cool completely before refrigerating to maintain freshness.
- Freezer: Chicken Pot Pie Soup can be frozen for up to 2-3 months. Use freezer-safe containers, leaving space for expansion.
- Reheating: When ready to enjoy, reheat on the stove over medium heat. Add a splash of chicken broth if the soup thickens. Stir occasionally until heated through.
- Make-Ahead: Prepare the soup in advance and freeze portions for busy weeknights. It’s a perfect grab-and-go meal!
What to Serve with Chicken Pot Pie Soup?
Warm your heart and home with the perfect accompaniments to this cozy, soul-nourishing soup.
- Warm Ciabatta Bread: Its crusty exterior and soft interior make it perfect for dipping, soaking up every delicious drop of soup.
- Buttery Biscuits: Flaky, buttery biscuits elevate your meal and provide a delightful textural contrast with the creamy soup.
- Savory Crackers: These add a satisfying crunch and are simply perfect for munching alongside your comforting bowl of soup.
- Fresh Garden Salad: A crisp salad with seasonal greens and a light vinaigrette brightens up the meal and adds freshness against the hearty soup.
- Roasted Vegetables: Seasonal roasted veggies complement the flavors in the soup and provide an earthy touch with every spoonful.
- Simple Fruit Dessert: A light fruit salad or berry medley serves as a refreshing finish to your meal, leaving your palate cleansed.
- Chardonnay or White Wine: A glass of chilled Chardonnay pairs beautifully, bringing out the soup’s rich, creamy flavors while enhancing your dining experience.
- Herbal Tea: For a cozy touch, a soothing cup of herbal tea offers warmth and helps you unwind after a long day.
- Cheese Platter: Include some mild cheeses to nibble on; their creamy texture pairs wonderfully with the comforting soup.
- Chocolate Chip Cookies: A warm cookie adds the perfect sweet ending to a comforting meal, making it feel extra special!
Make Ahead Options
Chicken Pot Pie Soup is an excellent recipe for meal prep, perfect for those busy weeknights when time is tight! You can chop the vegetables and cook the chicken up to 24 hours in advance; simply refrigerate them in an airtight container. For the best flavor, sauté the veggies when you’re ready to make the soup, combining them with the broth and chicken before cooking. If you’re prepping ahead, consider making the entire soup up to 3 days in advance and store it in the fridge. Reheat gently on the stove before serving, adding a splash of broth if it thickens too much, ensuring your Chicken Pot Pie Soup remains just as delicious as freshly made!
Chicken Pot Pie Soup Recipe FAQs
What kind of chicken is best for this soup?
Absolutely! Leftover cooked chicken is ideal for this recipe, but you can also use rotisserie chicken for a quicker prep. If you happen to have leftover turkey from the holidays, it’s a fantastic substitute that gives the soup a deliciously unique twist!
How long can I store Chicken Pot Pie Soup in the fridge?
You can store the soup in an airtight container for about 3 to 4 days. Make sure it’s completely cooled before placing it in the fridge to maintain its freshness. When you’re ready to enjoy it again, just give it a reheat!
Can I freeze Chicken Pot Pie Soup?
Yes! This hearty soup can be frozen for up to 2-3 months. To freeze, let the soup cool completely and then transfer it to freezer-safe containers. Don’t forget to leave some space at the top for expansion. When you’re ready to eat, simply thaw overnight in the fridge and reheat gently on the stove.
What should I do if my soup is too thick?
If your Chicken Pot Pie Soup ends up thicker than you like, it’s an easy fix! Simply add a splash of chicken broth, water, or milk while reheating, and stir until you reach your desired consistency. This will instantly bring it back to that comforting, creamy texture you crave.
Are there any dietary considerations for pets or allergies?
When it comes to your furry friends, it’s best to avoid sharing this soup since ingredients like onions and certain seasonings can be harmful to pets. For allergies, keep in mind that this soup contains dairy and may not be suitable for lactose-intolerant individuals. Always adjust your ingredients based on dietary needs.
Can I use frozen vegetables in Chicken Pot Pie Soup?
Very! Frozen vegetables are a fantastic time-saver and will work beautifully in this recipe. You can simply add them directly to the soup without thawing. Just keep an eye on the cooking time, as frozen veggies may require slightly less time to cook compared to fresh ones.
Cozy Up with Chicken Pot Pie Soup – Easy One-Pot Recipe
Ingredients
Equipment
Method
- Sauté diced onions, carrots, and celery in butter over medium heat for about 4-5 minutes until they become tender and fragrant.
- Add chopped potatoes and season with thyme, oregano, salt, and pepper; stir and cook briefly for about 1-2 minutes.
- Pour in the chicken broth, bringing it to a boil before reducing the heat to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender.
- Stir in the cooked chicken and cream, heating through for 3-5 minutes.
- Serve hot, optionally garnished with warm biscuits or crackers.