Chicken Pot Pie Soup is the perfect way to enjoy the comforting flavors of classic chicken pot pie without the fuss of a crust. This hearty and rich soup is loaded with tender chicken, carrots, celery, potatoes, and peas in a creamy, flavorful broth. Serve with biscuits for the ultimate comfort meal that’s perfect for cozy nights.

Why You’ll Love This Chicken Pot Pie Soup :

This Chicken Pot Pie Soup is an easy and satisfying dish that combines all the best parts of a pot pie into a creamy, comforting soup. It’s simple to make, packed with wholesome ingredients, and perfect for a family dinner. The use of rotisserie chicken makes it quick and convenient, while the blend of herbs and spices adds a depth of flavor that’s irresistible.

“This soup has become a favorite at our house. It’s everything we love about chicken pot pie, simplified into a cozy bowl of soup!”

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Ingredients You’ll Need for Chicken Pot Pie Soup :

Main Ingredients:

• 3 Tbsp light butter, divided: I recommend Land o’ Lakes light butter with canola oil for a rich flavor with fewer calories.
• 3 cups rotisserie chicken (without skin): Shredded or cubed for convenience.
• 1 onion, diced: Adds sweetness and depth.
• 4 celery stalks, finely chopped: Adds crunch and flavor.
• 1 cup carrots, finely chopped: Brings a touch of sweetness.
• 5 cloves garlic, minced: Infuses the soup with aromatic flavor.
• 1/3 cup all-purpose flour: Helps thicken the soup.
• 2 1/2 cups small gold or Yukon potatoes: Chopped into ½” pieces for heartiness.
• 4 cups low-sodium chicken broth: Forms the base of the soup.
• 2 1/2 tsp chicken bouillon: Enhances the chicken flavor.
• 1/4 tsp black pepper: For seasoning.
• 1/2 tsp salt: To taste.
• 1/4 cup parsley, finely chopped: Adds a fresh, herbaceous note.
• 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 Tbsp fresh thyme (or 1/2 tsp dried thyme), and 1/4 tsp dried sage: The seasoning blend that gives this soup its pot pie flavor.
• 1 bay leaf: Adds subtle depth.
• 2 cups fat-free half and half or unsweetened almond milk or skim milk: I recommend Land o’ Lakes fat-free half and half for creaminess.
• 2 Tbsp cornstarch: To thicken the soup.
• 1 cup frozen peas: No need to thaw; adds texture and sweetness.

Step-by-Step Guide to Making Chicken Pot Pie Soup :

Step 1: Sauté the Vegetables

Melt 1 Tbsp of light butter in a large pot over medium-high heat. Add the diced onions, carrots, and celery. Sauté for 3 minutes until they start to soften. Add the minced garlic and sauté for 1 more minute.

Step 2: Make the Roux

Add the remaining 2 Tbsp of light butter to the pot. Sprinkle in the flour and cook for 2 minutes, stirring continuously to prevent burning. This step ensures a smooth, thick soup base.

Step 3: Add the Broth and Potatoes

Slowly pour in the chicken broth while whisking to avoid lumps. Add the potatoes, bay leaf, chicken bouillon, salt, black pepper, parsley, oregano, basil, thyme, and sage. Stir well and bring the soup to a simmer. Cook for 15-20 minutes or until the potatoes are tender.

“Simmering the soup with the potatoes and herbs brings out all the comforting flavors that make this soup so special.”

Step 4: Add Chicken and Thicken

Add the cooked chicken and let the soup simmer for another 5 minutes.

In a separate bowl, whisk 2 Tbsp of cornstarch with the half and half (or milk of your choice) until smooth. Stir this mixture into the pot.

Step 5: Finish with Peas

Bring the soup to a gentle simmer, add the frozen peas, and continue stirring frequently. Let the soup cook for 5-8 minutes or until it thickens. Remove the bay leaf before serving.

“The soup will continue to thicken as it cools, so don’t worry if it’s a bit runny initially.”

Step 6: Serve and Garnish

Serve the soup warm, garnished with fresh parsley or thyme leaves if desired. Pair it with homemade or store-bought biscuits for a complete meal.

Notes, Substitutions, and Variations :

• Chicken Substitute: Use cooked turkey as a great alternative for post-holiday meals.
• Milk Alternatives: For a dairy-free version, use unsweetened almond milk or coconut milk for a different twist.
• Vegetable Additions: Add green beans or mushrooms for extra veggies.
• Extra Creamy: Mix in a little cream cheese for added creaminess.

Frequently Asked Questions :

Q: Can I make this soup ahead of time?
A: Yes! This soup can be made up to 2 days in advance and stored in the refrigerator. Reheat on the stovetop over low heat, adding a splash of broth if it’s too thick.

Q: Can I freeze this soup?
A: It’s best to freeze the soup before adding the dairy, as milk and half and half can sometimes separate when frozen. Thaw and add the dairy when reheating.

Q: What can I serve with this soup?
A: Serve it with biscuits, crusty bread, or a side salad for a complete meal.

Serving Suggestions for Chicken Pot Pie Soup :

This Chicken Pot Pie Soup pairs well with:

1. Buttery Biscuits: For scooping up every last drop of the creamy broth.
2. Side Salad: A fresh salad with a light vinaigrette balances the richness.
3. Roasted Vegetables: Serve with roasted Brussels sprouts or asparagus for added flavor.

“I love serving this soup with warm, flaky biscuits—it’s the perfect comfort food pairing.”

Why You’ll Love Making Chicken Pot Pie Soup :

This Chicken Pot Pie Soup brings all the flavors of classic chicken pot pie in an easy-to-make, cozy bowl of soup. It’s perfect for meal prepping and warms up beautifully for leftovers. With simple ingredients and a straightforward method, it’s a must-make recipe for anyone looking for a hearty, comforting meal.

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Yield: 6-8

Chicken Pot Pie Soup

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Enjoy this Chicken Pot Pie Soup for a comforting, satisfying meal that’s perfect for any day of the week!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 3 Tbsp light butter, divided
• 3 cups rotisserie chicken (without skin), shredded or cubed
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½" pieces
• 4 cups low sodium chicken broth
• 2 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup parsley, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 Tbsp fresh thyme or 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1 bay leaf
• 2 cups fat-free half and half or unsweetened almond milk
• 2 Tbsp cornstarch
• 1 cup frozen peas, not thawed

Instructions

Melt 1 Tbsp light butter in a pot over medium-high heat. Sauté onion, carrots, and celery for 3 minutes. Add garlic and sauté 1 minute longer.

Add remaining 2 Tbsp butter and stir in flour. Cook for 2 minutes while stirring.

Gradually add chicken broth while whisking. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings. Simmer for 15-20 minutes until potatoes are tender.

Stir in the chicken and simmer for 5 minutes.

Whisk cornstarch with half and half and stir into the pot. Simmer for 5-8 minutes until thickened. Add peas and cook until heated through.

Remove the bay leaf. Serve with fresh parsley or thyme and biscuits, if desired.

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