Chicken Pot Pie Soup Recipe

If you have a soft spot for cozy, comforting meals, then I have a treat for you — this Chicken Pot Pie Soup Recipe is simply irresistible. Imagine all the warmth and heartiness of a classic chicken pot pie, but in a creamy, spoonable soup form that’s quick to whip up and perfect for any night you want a little extra comfort. I absolutely love how this turns out: it’s thick, flavorful, and loaded with tender chicken and veggies. Stick around, and I’ll walk you through everything to get it just right.

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Ingredients You’ll Need

The beauty of this Chicken Pot Pie Soup Recipe is how simple, wholesome ingredients combine to create something so rich and satisfying. You’ll find that paying attention to fresh veggies and quality chicken broth really elevates the flavors.

• Olive oil: Use extra virgin for a subtle fruity aroma and to gently sauté the vegetables.
• Boneless, skinless chicken breasts: I like using larger breasts for juicy chunks, but thighs work too if you prefer darker meat.
• Celery: Adds a nice aromatic crunch and depth—don’t skip this classic pot pie veggie.
• Carrot: Choose fresh, crisp carrots cut into thin rounds to cook evenly and add sweetness.
• Onion: Finely chopped for that foundational savory flavor in every bite.
• Garlic: Just a touch, minced finely, to subtly boost flavor without overpowering.
• Yukon Gold potatoes: I split them into two sizes so some can be removed later for texture balance—trust me, it’s a game changer.
• Black pepper & salt: Season carefully; chicken broth can already be salty, so go easy.
• Dried parsley, basil, and rosemary: These herbs create those comforting herbal notes reminiscent of a classic pot pie.
• Chicken broth (or bone broth, low sodium): This is the liquid gold that carries all the flavors in the soup.
• Fresh parsley (for garnish): Adds a pop of color and fresh bright bite at the end.
• Milk of choice: I often use whole milk for creaminess, but almond or oat milk works great if you want dairy-free.

Variations

I like to mix things up with this Chicken Pot Pie Soup Recipe depending on the season and what my family prefers. Personalizing it makes it even more special and perfectly suited to your taste buds.

• Make it dairy-free: I swap in almond or oat milk and use coconut oil instead of butter to keep it creamy without dairy, and it’s just as delicious.
• Vegetable-packed version: Sometimes I add frozen peas or corn for extra color and sweetness—they cook quickly and make it feel more festive.
• Use leftover rotisserie chicken: This is a go-to for busy nights—I toss in shredded chicken at the end and skip the initial cooking step for protein.
• Spicy twist: Adding a pinch of red pepper flakes or smoked paprika gives it a warm little kick that my husband loves.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Veggies and Chicken

Begin by heating olive oil in a large pot over medium heat. Toss in the diced onions, celery, carrots, and garlic and sauté until fragrant and soft, about 5-7 minutes. This step really builds the flavor base, so don’t rush it! Next, add the chicken breasts right on top of the veggies and let them brown slightly, about 3 minutes per side. This seals in those juicy flavors.

Step 2: Add Potatoes, Broth, and Seasonings

Dump in both sizes of the yukon gold potatoes, pour over the chicken broth, and sprinkle in salt, black pepper, dried rosemary, basil, and parsley. Stir everything gently to combine. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for around 25 minutes, or until potatoes are tender and chicken is fully cooked.

Step 3: Remove Larger Potato Chunks and Shred Chicken

This is my favorite little trick! Grab a slotted spoon and fish out the larger potato quarters (they’re just used for flavoring and thickening). Remove the chicken breasts too, then shred them with two forks — quick and easy. Finally, put the shredded chicken back into the pot along with the smaller potato pieces for a creamy texture.

Step 4: Stir in Milk and Finish Cooking

Slowly stir in your milk of choice, making sure the soup maintains a luscious, creamy consistency. Warm through for another 5 minutes—but don’t let it boil once the milk is added, or it might curdle. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I always sprinkle fresh chopped parsley on top because it brightens the whole dish and adds a lovely color contrast. Sometimes, I also add a little cracked black pepper or a drizzle of cream for extra richness if we’re feeling fancy.

Side Dishes

When I serve this soup, I love pairing it with a crisp green salad dressed with vinaigrette to cut through the creaminess. Garlic bread or flaky puff pastry twists are perfect for dipping and adding a crunchy texture alongside.

Creative Ways to Present

For special gatherings, I’ve served this soup in mini bread bowls—guaranteed to impress guests and satisfy tastes. You can also top it with a puff pastry ‘lid’ right before serving and briefly broil it for a pot pie soup twist that’s as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to cool it completely before sealing to avoid sogginess, then reheat gently for the best texture.

Freezing

I’ve successfully frozen this soup, but I recommend leaving out the milk if freezing, then adding it fresh when reheating. This keeps the creaminess intact without separation after thawing.

Reheating

To reheat, warm the soup on low-medium heat on the stovetop, stirring occasionally. Add milk or cream halfway through warming to restore that fresh, creamy texture I love so much.

FAQs

Final Thoughts

I have to say, this Chicken Pot Pie Soup Recipe is one of those recipes that quickly becomes a household favorite—it’s simple, comforting, and totally satisfying. I used to struggle finding a cozy meal that’s quick to make without sacrificing depth of flavor, and this soup solved that challenge beautifully. Whether you’re feeding family, entertaining guests, or just craving something warm on an easy evening, this soup’s creamy texture and tender chicken will have everyone asking for seconds. Trust me, once you try it, it’ll be your go-to comfort meal too!

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