Chicken Pot Pie Soup brings all the comforting flavors of the classic dish in a cozy, spoonable form. Tender chunks of chicken, hearty vegetables, and a creamy, velvety broth come together in just 40 minutes, making it perfect for busy weeknights.
Each bite is a delightful mix of savory herbs, buttery richness, and a hint of sweetness from the carrots and peas. The soup’s texture is luxuriously smooth, with just the right amount of chunkiness to keep it satisfying. It’s a bowl of warmth that feels like a hug on a chilly evening.
Packed with 26g of protein and 6g of fiber per serving, this soup is as nourishing as it is delicious. The golden broth, flecked with vibrant veggies, is a feast for the eyes and the palate. A touch of thyme and a hint of garlic elevate the flavors, while the creamy base ensures every spoonful is indulgent.
Whether you’re feeding a family or meal prepping for the week, this recipe is a crowd-pleaser that’s both wholesome and comforting. It’s the ultimate way to enjoy the essence of chicken pot pie without the fuss!
Ingredients for Chicken Pot Pie Soup
- ⅓ cup (75 g) unsalted butter
- 1 medium yellow onion (140 g), diced (about 1 cup)
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 4 cups (946 ml) chicken broth
- 2 cups (473 ml) whole milk
- 1 pound (455 g) gold potatoes, chopped into ½” pieces (about 3 cups)
- 2 large carrots, cut into coins
- 2 ½ cups (320 g) mixed frozen veggies (11 oz)
- 3 cups shredded chicken (about 1 picked rotisserie chicken, or substitute raw chicken meat)
Step-by-Step Instructions
- Melt the butter: Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
- Sauté the onion: Add the diced onion and sauté until softened, about 5 minutes.
- Add the flour: Sprinkle the flour over the vegetables and stir until fully absorbed.
- Season the mixture: Add the salt, black pepper, smoked paprika, ground mustard, and dried thyme. Stir to combine.
- Incorporate the broth: Slowly drizzle in the chicken broth while stirring continuously.
- Add the milk: Gradually stir in the whole milk until the mixture is well-combined.
- Add vegetables: Add the chopped potatoes, carrots, and frozen veggies. Increase the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Add the chicken: Reduce the heat to medium-low and add the shredded chicken. Simmer for 15 minutes or until the chicken is warmed through.
- Serve: Ladle the soup into bowls and enjoy!
Perfect Pairings: Serving Suggestions
This Chicken Pot Pie Soup is hearty on its own, but it’s even better with a side of warm, flaky biscuits or crusty bread for dipping. For a complete meal, pair it with a simple green salad or roasted vegetables. If you’re feeling fancy, top each bowl with a dollop of sour cream or a sprinkle of fresh parsley for extra flavor and presentation.
Make It Ahead: Storage and Reheating Tips
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or milk to loosen it up.
Mix It Up: Recipe Variations
Feel free to customize this soup to suit your taste. Swap the shredded chicken for turkey or even tofu for a vegetarian twist. Use sweet potatoes instead of gold potatoes for a sweeter flavor, or add a handful of fresh spinach or kale for extra greens. You can also experiment with different herbs like rosemary or sage for a unique twist.
Time-Saving Hacks
Short on time? Use pre-shredded rotisserie chicken and pre-chopped frozen veggies to cut down on prep. You can also make the soup base (up to adding the chicken) a day ahead and refrigerate it. When ready to serve, just reheat, add the chicken, and simmer until warmed through.
Essential Equipment
A large Dutch oven or soup pot is key for this recipe, as it distributes heat evenly and prevents sticking. A wooden spoon or silicone spatula is perfect for stirring, and a sharp chef’s knife will make chopping the veggies a breeze. If you’re using raw chicken, a meat thermometer ensures it’s cooked to perfection.
Chicken Pot Pie Soup
Ingredients
- ⅓ cup unsalted butter (75 g)
- 1 medium yellow onion diced (about 1 cup) (140 g)
- ¼ cup all-purpose flour (31 g)
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- 4 cups chicken broth (946 ml)
- 2 cups whole milk (473 ml)
- 1 pound gold potatoes chopped into ½” pieces (about 3 cups) (455 g)
- 2 large carrots cut into coins
- 2 ½ cups mixed frozen veggies (320 G) (11 oz)
- 3 cups shredded chicken this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.
Instructions
- Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
- Add onion and saute until softened (about 5 minutes).
- Sprinkle flour over vegetables and stir until absorbed.
- Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
- Drizzle in chicken broth slowly, while stirring.
- Gradually stir in milk and stir until well-combined.
- Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
- Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.