Easy Chicken Pot Pie Soup

When the weather turns chilly and you’re craving something warm and comforting, nothing hits the spot quite like this Easy Chicken Pot Pie Soup. It captures all the classic flavors of homemade chicken pot pie – tender chicken, hearty vegetables, and creamy sauce – but transforms them into a simple, spoonable soup that’s ready in half the time. Perfect for busy weeknights or lazy weekends, this recipe will quickly become your new comfort food favorite.

I first made this soup on a particularly hectic weeknight when I was short on time but still wanted a satisfying homemade meal. By skipping the pie crust and turning the filling into a soup, I discovered a brilliant shortcut that didn’t sacrifice any flavor. My family loved it so much that they actually prefer it to traditional pot pie now! The best part is how easily it comes together using ingredients I usually have on hand.

What makes this recipe truly special is its incredible versatility. Whether you’re cooking for picky eaters, following dietary restrictions, or just using what’s in your pantry, this soup adapts beautifully. You can make it gluten-free, dairy-free, packed with extra veggies, or even vegetarian – the possibilities are endless while still delivering that signature comforting taste we all love.

Why This Easy Chicken Pot Pie Soup?

Selling Points:

• Weeknight Wonder – Ready in just 30 minutes for those busy evenings
• Comfort Food Classic – All the flavors of chicken pot pie without making a crust
• Meal Prep Friendly – Makes great leftovers and freezes beautifully
• Customizable – Easily adapts to dietary needs and ingredient preferences
• Family Favorite – A crowd-pleaser that kids and adults both enjoy

What You Need for Easy Chicken Pot Pie Soup

Ingredients:

• 3 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour (or gluten-free flour blend)
• 4 cups chicken broth (low-sodium recommended)
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced potatoes (optional)
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon poultry seasoning (optional)
• Salt and black pepper to taste

Optional Garnishes:

• Chopped fresh parsley
• Pie crust crackers (bake pie dough pieces until crispy)
• Crumbled bacon
• Grated Parmesan cheese

How to Make Easy Chicken Pot Pie Soup

Step-by-Step Instructions:

1. Prep Ingredients – Dice all vegetables and shred cooked chicken. Having everything ready makes the cooking process smoother.
2. Sauté Vegetables – In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Add garlic and cook 1 minute more until fragrant.
3. Make the Roux – Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
4. Add Liquids – Gradually pour in chicken broth while stirring constantly to prevent lumps. Bring to a gentle simmer.
5. Add Remaining Ingredients – Stir in chicken, peas, corn, and potatoes if using. Season with thyme, parsley, poultry seasoning, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
6. Finish with Cream – Reduce heat to low and stir in heavy cream. Taste and adjust seasoning as needed.
7. Serve – Ladle into bowls and garnish as desired. Serve with crusty bread or biscuits for dipping.

Tips for the Perfect Easy Chicken Pot Pie Soup

1. Use Rotisserie Chicken – Saves time and adds great flavor. Remove the skin and shred the meat.
2. Don’t Skip the Roux – Cooking the flour with the fat creates the perfect creamy texture.
3. Control Thickness – For thicker soup, simmer longer. For thinner, add more broth.
4. Fresh Herbs Upgrade – If available, use 1 tablespoon fresh thyme and parsley instead of dried.
5. Rest Before Serving – Letting the soup sit for 10 minutes allows flavors to meld beautifully.

Substitutions and Variations

• Gluten-Free – Use gluten-free flour blend or cornstarch slurry (2 tbsp cornstarch + 2 tbsp water)
• Dairy-Free – Substitute butter with olive oil and cream with coconut milk
• Vegetarian – Use vegetable broth and replace chicken with mushrooms or white beans
• Extra Veggies – Add diced zucchini, green beans, or spinach
• Cheesy Version – Stir in 1/2 cup shredded cheddar at the end

Make a Healthier Version

• Replace half the cream with milk
• Use olive oil instead of butter
• Add extra vegetables like kale or cauliflower
• Reduce sodium by using low-sodium broth and limiting added salt
• Skip the potatoes to lower carbs

Closing for Easy Chicken Pot Pie Soup

This Easy Chicken Pot Pie Soup is the ultimate comfort food made simple. With its creamy texture, hearty ingredients, and familiar flavors, it’s guaranteed to satisfy your cravings without keeping you in the kitchen all night. The recipe’s flexibility means you can make it your own while still enjoying that classic pot pie taste we all love.

Once you try this soup, it’s sure to become a regular in your meal rotation. Don’t forget to experiment with different add-ins to keep it interesting! For more cozy soup recipes, check out our Creamy Tomato Basil Soup or Hearty Beef Stew next.

Frequently Asked Questions  for Easy Chicken Pot Pie Soup

1. Can I freeze this soup?
   Yes! Cool completely and store in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
2. How long will leftovers keep?
   Refrigerated in an airtight container for 3-4 days. Reheat gently on stove with a splash of broth if needed.
3. Can I make this in a slow cooker?
   Absolutely. Sauté vegetables first, then add everything except cream to slow cooker. Cook on low 4-6 hours, stir in cream at end.
4. What’s the best way to thicken without flour?
   Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) or blend some of the soup for natural thickness.
5. Can I use raw chicken instead of cooked?
   Yes, add diced raw chicken with the vegetables and cook until no longer pink before adding broth.
6. What can I use instead of heavy cream?
   Half-and-half, whole milk, evaporated milk, or full-fat coconut milk all work well.
7. How can I make it more flavorful?
   Add a splash of white wine when sautéing veggies, or stir in a teaspoon of Dijon mustard at the end.
8. Is this soup kid-friendly?
   Very! Most children love the creamy texture and familiar flavors.
9. Can I add noodles or rice?
   Yes, but cook them separately and add when serving to prevent them from getting mushy.
10. What’s the best way to reheat?
    On the stovetop over low heat, stirring occasionally. Add a little broth if it’s too thick.

Easy Chicken Pot Pie Soup is the perfect solution when you’re craving the comforting flavors of homemade chicken pot pie but don’t have the time or energy to make the traditional version. This streamlined recipe delivers all the rich, creamy goodness you expect in a fraction of the time, with the added bonus of being incredibly adaptable to different tastes and dietary needs. Whether you’re feeding a family, meal prepping for the week, or just treating yourself to some cozy comfort food, this soup is sure to satisfy. Its simple preparation, familiar flavors, and endless customization options make it a recipe you’ll return to again and again. Once you try this delicious twist on a classic, you may never go back to regular pot pie!

Easy Chicken Pot Pie Soup

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 tablespoons butter or olive oil

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour (or gluten-free flour blend)

• 4 cups chicken broth (low-sodium recommended)

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen peas

• 1 cup frozen corn

• 1 cup diced potatoes (optional)

• 1 cup heavy cream or half-and-half

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1/2 teaspoon poultry seasoning (optional)

• Salt and black pepper to taste

Directions

• Prep Ingredients – Dice all vegetables and shred cooked chicken. Having everything ready makes the cooking process smoother.
• Sauté Vegetables – In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Add garlic and cook 1 minute more until fragrant.
• Make the Roux – Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
• Add Liquids – Gradually pour in chicken broth while stirring constantly to prevent lumps. Bring to a gentle simmer.
• Add Remaining Ingredients – Stir in chicken, peas, corn, and potatoes if using. Season with thyme, parsley, poultry seasoning, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
• Finish with Cream – Reduce heat to low and stir in heavy cream. Taste and adjust seasoning as needed.
• Serve – Ladle into bowls and garnish as desired. Serve with crusty bread or biscuits for dipping.