This creamy Chicken Pot Pie Soup is the ultimate comfort food. It’s full of tender chicken, lot of vegetables, simmered in a rich and creamy broth. This chicken pot pie soup recipe has all the comforts of the classic chicken pot pie without the effort of making a crust. It’s an easy and delicious weeknight meal the whole family will enjoy!
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This post has been updated since it was originally posted in January 2016.
The first time I had this chicken pot pie soup was in Massachusetts at the New England Soup Factory. It was love at first slurp.
So of course, I did what any dedicated food blogger would do. I created my own version. And I’d like to say it’s pretty scrumptious!
It’s like a warm, fuzzy blanket for your belly and all your insides.
If you love this chicken pot pie soup recipe, try my Beef Pot Pie Soup.
Why You’ll Love this Chicken Soup
Creamy and Delicious: With delicious chicken broth, healthy veggies, fresh herbs, and Parmesan cheese, this chicken pot pie soup recipe is packed with nutrition and cozy flavors.
Fun Twist on an Old Classic: This soup is a great way to update the classic chicken pot pie and turn it into a hearty soup!
Perfect for Soup Season: With easy-to-find ingredients and a simple process, this soup is a must-try.
Puff Pastry Topping: Warm, soft, yet crispy, these toasty pastry biscuits are the perfect accompaniment for this chicken pot pie soup.
Do you know what’s even better than using hearty chicken stock? Using hearty homemade chicken stock! It’s so easy and it’s so worth the tasty results.
How to Make Chicken Stock – for the Best Chicken Pot Pie Soup!
- Whenever I have chicken bones left over, or a rotisserie chicken on hand, I grab a few carrots, a large onion, some celery, salt and pepper, and some filtered water (6-8 cups). I bring it to a boil. Then, I reduce it to a simmer for a few hours.
- Next, I strain it and let it cool off. If I need it for later in the week, I keep it in the fridge. If I’m not going to use it right away, I toss it in labeled freezer bags and freeze it. It usually makes about 3-4 cups of tasty golden chicken broth.
- I love having it on hand whenever I need it for soups and sauces. I also take pride in making it myself without any added preservatives or artificial flavors.
- It’s much more flavorful than any store-bought stock and healthier as well. You should give it a try!
Ingredients for Homemade Chicken Pot Pie Soup Recipe
Vegetables: This soup has a fantastic medley of carrots, celery, onion, garlic, potatoes, and peas.
Seasonings: Add flavor with salt, pepper, fresh sage, thyme, and parsley.
Chicken stock: If possible, use homemade chicken stock as explained above. Store-bought chicken stock or broth also works fine.
White wine: The wine helps add dimension and deepen the flavor of the soup.
Chicken breast: This recipe calls for chicken breasts, but chicken thighs or chicken tenders work too. Be aware that the cook time will vary.
Frozen puff pastry: These little frozen puff pastries act as the personal “crust” for each yummy bowl of chicken soup!
How to Make Creamy Chicken Pot Pie Soup
Preheat the oven to 425 degrees.
Heat olive oil in a large soup pot on medium-high until shimmering, then, add carrots, celery, and onion. Sprinkle with 1 teaspoon salt and pepper and sauté for 6 minutes.
Add garlic, sage, thyme,and parsley then cook for 2 more minutes.
Add the flour, and combine thoroughly. Cook for 3 minutes, stirring regularly.
Slowly stir in the chicken stock and wine, bring to a boil, and simmer for 5 minutes.
Add the chicken breasts and chopped potatoes. Bring to a simmer for at least 20-25 minutes. Continue cooking until the potatoes are tender and the chicken reaches 165 degrees.
While the soup is simmering, put the frozen puff pastry shells in a preheated 425°F oven. Bake until crispy, about 20 minutes.
Remove the chicken from the soup and shred it with 2 forks or a hand mixer. Then fold it back into the soup.
Finally, add the defrosted peas, grated Parmesan cheese and cook for 3 minutes. Add more salt to taste and serve the soup warm with a puff pastry shell on top, some chopped parsley, and more Parmesan cheese if desired.
There’s definitely nothing in the world like homemade soup!
Tips and Substitutions – for Chicken Pot Pie Soup Recipe
- Add Other Veggies: You can add your favorite variety of fresh mushrooms or canned or frozen corn for additional vegetables to this chicken pot pie soup.
- Dried herbs: If you don’t have fresh thyme, sage, or parsley on hand, you can use dried herbs instead.
- Use Milk: This soup is creamy in texture without using milk or cream. With the Parmesan cheese and the potatoes giving off starch Its consistency is perfectly creamy without the need for the need for milk and it’s extra calories. Although, you can add heavy cream, half & half, milk or non-dairy milk if you want it extra creamy.
- Use Precooked Chicken: Use a store-bought rotisserie chicken for a great time-saver. Just remove the chicken from the bone and shred or cut it up.
- Use Leftover Meat: This is a great recipe to use leftover chicken or even turkey from Thanksgiving or Christmas!
Storing, Reheating, and Freezing
Proper storage, reheating, and freezing of chicken pot pie soup guarantee both safety and the preservation of its delicious flavors. Here’s how to handle your soup:
Storing
Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheating
Stove top: Pour the soup into a pot and warm it over medium-low heat on the stove top, stirring occasionally, until heated through. If the soup is too thick, add a splash of chicken broth or stock to reach the perfect consistency.
Microwave: Place an individual serving in a microwave-safe bowl, cover it with a microwave-safe lid or paper towel, and heat on medium power for 11/2-2 minutes. Stir the soup, then continue heating in 30-second intervals until it reaches the desired temperature.
Freezing
Preparation: Before freezing, let the soup cool completely. Label and date a plastic freezer bag or freezer container. Ladle the chicken pot pie soup into each bag, leaving extra space, then let out any excess air and seal.
Lay the bags flat in a single layer in the freezer. After they are frozen, stack bags to save space.
Storage Duration: The soup will be good for 3 months frozen. It will stay safe beyond this period, but the taste and texture can decline.
Thawing and Reheating Frozen Soup
Thawing: Place the frozen soup in the refrigerator and let it thaw overnight.
Reheating: After thawing, reheat the soup on the stove top over medium heat, stirring occasionally, until it’s thoroughly warmed. If the soup is too thick, add chicken stock or broth when reheating to thin it out.
This Chicken Pot Pie Soup recipe is creamy, comforting, and delicious. It has all the comforts of a classic chicken pot pie without the effort of making a crust.
FAQs
The only real difference is that stock is normally made with bones, meat, and veggies, and broth is made from just meat and veggies. The bones give the stock a fuller, richer flavor with a velvety texture from the collagen in the bones.
You can use either flour or cornstarch to thicken the soup. My recipe calls for flour. I find that with the starch from the potatoes and flour creates the perfect consistency and flavor. But as always you have options!
Here’s a more detailed breakdown between the two options:
Cornstarch: The Smooth Thickener
Stronger Thickening: You’ll need less cornstarch than flour to get the same effect.
Smoother Texture: Cornstarch creates a silky finish without the grainy texture flour can sometimes leave behind.
Flavorless: Since cornstarch has no taste, it won’t interfere with the flavors of your soup.
How to Use: Dissolve cornstarch in cold water to create a slurry, then gradually add it to the hot soup while stirring.
Flour: A Classic Thickener with a Richer Taste
More Flavorful: Flour has a slight starchy taste, which might be noticeable in lighter soups.
Requires Cooking: Raw flour can taste chalky, so it must be cooked first—either in a roux (butter and flour mixture) or a slurry that simmers in the soup.
How to Use: Make a slurry, mix flour with cold water, then stir it into the soup and let it cook thoroughly to avoid a raw taste.
1. Always use fresh, high-quality ingredients.
2. Homemade chicken stock or broth gives it so much delicious flavor.
3. For best results, cook the soup low and slow. A simmer rather than a boil will help the flavors develop and come together nicely.
4. Add a squeeze of fresh lemon juice at the end of cooking to brighten the chicken pot pie soup. It adds a touch of acidity that balances the rich, creamy flavors. Start with a small squeeze, taste, and then add more if needed.
Yes, you can replace white wine with more chicken stock or alcohol-free wine for a non-alcoholic option.
To make the soup gluten-free, use a cornstarch slurry instead of flour to thicken it.
This Chicken Pot Pie Soup Recipe is a comforting family friendly meal. Loaded with vegetables, tender chicken and folded into a rich and creamy broth!
Creamy Chicken Pot Pie Chicken Soup
Yield: 10 servings
Chicken Pot Pie Soup Recipe
This creamy Chicken Pot Pie Soup is the ultimate comfort food. It’s full of tender chicken, lots of vegetables, simmered in a rich and creamy broth. An easy weeknight meal the whole family will love!
Prep Time
15 minutes
Cook Time
39 minutes
Total Time
54 minutes
Ingredients
- 3 tablespoons olive oil
- 4 carrots, peeled and diced
- 3 celery sticks, diced
- 1 large yellow onion, diced
- 11/2 teaspoons salt & pepper, divided
- 4 cloves garlic, minced
- 10 sage leaves, finely chopped
- 20 thyme sprigs, rinsed and tied together with twine
- 2 tablespoons chopped parsley, (more for garnish)
- ⅓ cup flour
- 7-8 cups chicken stock, homemade if possible
- 1 cup white wine or vermouth
- 21/2 pounds uncooked chicken breasts
- 1 ½ pounds red potatoes, washed and skins removed, chopped into one 1 inch cubes
- 1 cup frozen green peas, defrosted
- Frozen puff pastry shells
- 4 tablespoons of parmesan cheese, 2-3 tablespoons to mix in the soup, the rest for garnish
Instructions
- Preheat the oven to 425 degrees.
- Heat medium-high olive oil in a large soup pot and add carrots, celery, and onion. Sprinkle with 1 teaspoon of salt and pepper and sauté for 6 minutes.
- Add the garlic, sage, chopped parsley, and thyme then cook for 2 more minutes.
- Add the flour, and combine thoroughly. Cook for 2-3 minutes, stirring regularly.
- Slowly stir in the white wine, then the chicken stock, and bring to a boil, then turn it down to a simmer for 5 minutes.
- Next, stir in ½ teaspoon of salt and pepper. Add the chicken breasts and chopped potatoes to the pot and simmer for at least 20-25 minutes, until the potatoes are tender and the chicken reaches 165 degrees with a digital meat thermometer. (See Note about adding milk.)
- While the soup is simmering put the frozen puff pastry shells in the oven and bake using the package intructions (about 15-20 minutes at 425 degrees).
- Remove the thyme stems and chicken from the pot and shred the chicken. Then fold the chicken back into the soup and discard the thyme stems.
- Finally, add the defrosted peas, parmesan cheese and cook for 3 minutes.
- Add more salt to taste and serve the soup with chopped parsley, more cheese, and a warm puff pastry shell on top.
Notes
To make this soup extra creamy you can add ¼ cup heavy cream or half nd half, or ½ milk or non-dairy milk of choice.
Nutrition Information
Yield
10
Serving Size
10 ounces
Amount Per Serving
Calories 343Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 461mgCarbohydrates 40gFiber 5gSugar 6gProtein 20g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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