There’s something magical about a pot of soup simmering on the stove as the leaves turn gold and the air turns crisp. This Chicken Pot Pie Soup Recipe brings together everything you love about the classic comfort food creamy filling, tender chicken, and hearty vegetables without the fuss of making a pie crust. It’s one of those recipes that makes your home smell like a warm hug. Whether you’re curled up with a book or serving guests, this soup is a cozy fall essential that’s quickly become a reader favorite.
Print
Chicken Pot Pie Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings
Description
This Chicken Pot Pie Soup Recipe brings the comfort of the classic dish into a cozy, creamy soup—perfect for chilly fall evenings. Loaded with tender chicken, hearty vegetables, and nostalgic flavor, it’s a reader favorite you’ll crave all season long.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Optional: biscuit or puff pastry pieces for topping
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
- Stir in minced garlic and cook for another 30 seconds. Sprinkle flour over the veggies, stirring constantly to coat. Cook for 1–2 minutes.
- Gradually whisk in chicken broth until smooth. Bring to a gentle boil and let simmer for 5 minutes until it thickens.
- Lower heat to medium-low. Stir in milk and heavy cream. Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 10 more minutes.
- Ladle into bowls and top with biscuit chunks or puff pastry if desired.
Notes
Use rotisserie or leftover roasted chicken to save time. For extra depth, add a bay leaf during simmering and remove before serving. Reheat gently on the stove to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients You’ll Need
This recipe keeps things simple and seasonal. You’ll need everyday ingredients and pantry staples no complicated techniques or fancy tools required.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Optional: biscuit or puff pastry pieces for topping
Tip: You can use rotisserie chicken or leftover roasted chicken for ease.
Pair it with a sweet treat like this Brown Sugar Pumpkin Loaf for the perfect fall dinner combo.
Step-by-Step Instructions
This Chicken Pot Pie Soup Recipe comes together in just 30 minutes and fills your kitchen with nostalgic aromas.
1. Sauté the base.
In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
2. Add garlic and flour.
Stir in minced garlic and cook for another 30 seconds. Sprinkle flour over the veggies, stirring constantly to coat everything. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Pour in the broth.
Gradually whisk in the chicken broth until smooth. Bring to a gentle boil and let simmer for 5 minutes. The soup will begin to thicken.
4. Stir in dairy and chicken.
Lower the heat to medium-low. Stir in the milk and heavy cream. Add shredded chicken, peas, thyme, salt, and pepper. Let everything simmer for 10 more minutes.
5. Serve warm.
Ladle the soup into bowls and top with toasted biscuit chunks or puff pastry squares if you’d like a classic pie topping vibe.
Need dessert? Don’t miss this Caramel Apple Puppy Chow for a fall-themed finish.
Tips for Soup Success
- Use a rotisserie chicken to save time and boost flavor.
- Don’t skip the flour step—it thickens the soup just like a pie filling.
- Add a bay leaf during the simmer if you want more depth.
- Reheat gently on the stove to keep the creamy texture intact.
This soup also pairs well with Apple Cinnamon Bread if you’re planning a cozy brunch or potluck dish.
Tasty Variations to Try
This Chicken Pot Pie Soup Recipe is easy to customize depending on your dietary needs or preferences.
Make it gluten-free:
Swap the flour with a gluten-free all-purpose blend, and serve with gluten-free biscuits or crackers. Try it alongside these Healthy Pumpkin Oatmeal Bars for a full gluten-free meal.
Make it dairy-free:
Use a dairy-free milk like oat milk and replace cream with coconut cream. You’ll still get that rich texture with a hint of sweetness.
Try a veggie version:
Omit the chicken and use vegetable broth. Add mushrooms, extra carrots, and potatoes for a satisfying meatless meal.
If you’re craving more fall flavor, this Sweet Sourdough Pumpkin Bread is a delightful pairing.
Storage and Reheating Tips
This soup stores like a dream, making it a great option for meal prep or leftovers.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm slowly over medium-low heat. Add a splash of broth or milk to thin if needed.
Want another soup for your weekly rotation? Try the Autumn Squash Soup Recipe it’s another fall favorite that reheats beautifully.
Frequently Asked Questions
Can I use frozen vegetables?
Absolutely. A frozen veggie mix works great and cuts down on prep time.
What’s the best way to thicken the soup?
Flour is the easiest, but cornstarch works too. Make a slurry with 2 tablespoons cornstarch and 2 tablespoons cold water. Stir in toward the end and simmer.
Can I add potatoes?
Yes! Diced potatoes add extra heartiness. Add them when you pour in the broth so they cook until tender.
Can I use leftover turkey instead of chicken?
Definitely. This recipe is perfect for post-Thanksgiving turkey.
Conclusion
This Chicken Pot Pie Soup Recipe is everything we love about fall: warm, creamy, satisfying, and full of classic comfort. Whether you’re batch-cooking for the week or cozying up on a Sunday evening, this soup brings all the feels. Try it with your favorite fall dessert like these Pumpkin S’mores Cookies or Apple Pumpkin Streusel Muffins for a complete seasonal meal.