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Chicken pot pie soup has all the flavors of chicken pot pie, but in the form of a hearty soup. This thick and creamy chicken and vegetable soup is the perfect dish to warm you up on a cold winters’ day. It’s so easy to make and will be ready to serve in a little over 30 minutes.
We love to serve this chicken pot pie soup with warm and fluffy cheese biscuits or our buttermilk biscuits. Alternatively, you could serve it with a pie crust, oyster crackers or a thick slice of homemade bread.
CHICKEN POT PIE SOUP INGREDIENTS
You will need:
- 6 tablespoons of unsalted butter
- 1 medium yellow onion, diced
- 1 tablespoon of minced garlic
- 2 cups of sliced mushrooms
- 1 cup of diced celery, about 3 stalks
- ⅓ cup of all-purpose flour
- 2 ½ cups of low-sodium chicken broth
- 2 cups of 2% milk
- ½ cup of heavy cream, 33%
- 2 cups of carrots, chopped into bite sized pieces
- 3 cups of Russet potatoes, peeled and chopped into bite sized pieces
- 1 cup of frozen peas
- 1 cup of frozen corn
- 3 cups of cooked chicken breast, shredded
- 1 tablespoon of Italian seasoning
- 1 ½ teaspoons of garlic powder
- ½ teaspoon of dried thyme
- 1 teaspoon of salt
- 1 teaspoon of cracked black pepper
- 2 bay leaves
- 3 tablespoons of fresh parsley, chopped
SUBSTITUTIONS AND ADDITIONS
Chicken Broth: If you don’t have this, you could instead use two chicken bouillon cubes. Stock cubes can be quite salty, so don’t add any extra salt to the recipe if you do this.
Heavy Cream: If you don’t have any heavy cream to hand, you could instead add an extra two tablespoons of butter and an extra half cup of milk.
Vegetables: Making chicken pot pie soup is a great way to use up and leftover veggies. If you have any broccoli, cauliflower, rutabaga, or bell peppers hanging around, don’t be afraid to throw them in too. If you’re short on time, you could use a 12 ounce bag of mixed frozen vegetables instead of the fresh vegetables in this recipe.
Cornstarch: If you like your soup extra thick, add a little cornstarch, one tablespoon at a time.
HOW TO MAKE THIS CHICKEN POT PIE SOUP RECIPE
STEP ONE: In a large five-quart pot, over a low heat, add the butter, diced onion, minced garlic, diced celery, and sliced mushrooms. Cook for three minutes, stirring regularly, until the butter has melted and the vegetables have started to soften.
STEP TWO: Add the flour and stir for one or two minutes, until there are no white streaks.
STEP THREE: Add the chicken broth, milk, heavy cream, carrots, potatoes, peas, corn, shredded chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves. Stir until well mixed.
STEP FOUR: Bring to a boil, then turn down the heat. Simmer over a low heat for 10 to 15 minutes, until the potatoes are tender.
PRO TIP: Stir often to prevent your soup from burning.
STEP FIVE: Remove the pan from the heat. Take out the bay leaves.
STEP SIX: Sprinkle fresh parsley over each bowl and serve.
IN THE FRIDGE: You can store chicken pot pie soup in an airtight container in the fridge for up to five days.
IN THE FREEZER: Chicken pot pie soup can be stored in the freezer for up to three months. Defrost in the fridge overnight before reheating.
This thick and creamy chicken pot pie soup is packed full of shredded chicken pieces and chunky vegetables, with just the right amount of butter and cream. When your family members smell this chicken soup wafting from the kitchen, their eyes are sure to light up.
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Chicken Pot Pie Soup
- 6 tbsp unsalted butter
- 1 medium yellow onion diced
- 1 tbsp garlic minced
- 2 cup mushrooms sliced
- 1 cup celery diced about 3 stalks
- 1/3 cup all-purpose flour
- 2 1/2 cup chicken broth low sodium
- 2 cup 2% milk
- 1/2 cup heavy cream 33%
- 2 cup chopped carrots bite sized pieces
- 3 cup russet potatoes chopped and peeled into bite sized pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cup chicken breast cooked and shredded
- 1 tbsp italian seasoning
- 1 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 bay leaves
- 3 tbsp fresh parsley chopped
- In a large 5 quart pot stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften. This will take about 3 minutes.
- Stir in flour until white is no longer visible, about 1 to 2 minutes.
- Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves.
- Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer
- Simmer over low heat, about 2 on stove dial, until potatoes are tender. This will be about 10 to 15 minutes. Stir often so this doesn’t come to a boil or burn at the bottom.
- Remove from heat. Remove both bay leaves.
- Serve hot and sprinkle fresh parsley over the top of each serving.