There’s something deeply soothing about a bowl of chicken pot pie soup. The robust aroma. The creamy, velvety broth. The bite of tender chicken and vegetables. This soup captures all the nostalgia of a classic pot pie—without rolling dough or firing up the oven. Instead, you get warmth and flavor in under an hour. Whether you’re grappling with chilly weather or craving comfort food, this simple recipe covers all bases.
Why Chicken Pot Pie Soup?
Chicken pot pie soup distills everything people love about the iconic dish into a bowl—ultimately easier and quicker to prepare than the traditional pie. You’ll find all the signature elements: juicy chicken, hearty potatoes, sweet carrots, and peas, all surrounded by a savory, creamy base. It’s straightforward, family-friendly, and endlessly customizable.
This soup is also a great way to use up leftover chicken or vegetables. With one pot, a few basic ingredients, and minimal prep, you can prepare a hearty dinner that appeals to adults and kids alike.
Ingredients & Substitutions
Balanced flavors start with the right ingredients. Here’s what you’ll need and some ways to adapt the recipe based on your taste or pantry stock.
Main Ingredients
- Butter (2 tablespoons): Adds richness and helps sauté the onions for a deeper flavor. You can substitute with olive oil or another neutral oil if needed.
- Yellow Onion (¼ cup, diced): Brings out aromatic sweetness in the broth.
- Chicken Broth (4 cups): Forms the base of the soup. Homemade or low-sodium store-bought broth both work well.
- Milk (2 cups): Makes the soup creamy. Whole milk is best, but 2% or a blend of milk and light cream are good alternatives.
- All-Purpose Flour (¼ cup): Acts as a thickener. For gluten-free soup, use a suitable flour substitute.
- Potatoes (1 cup, peeled and diced): Yukon Gold or Russet potatoes hold their shape and add bulk.
- Mixed Vegetables (2 cups, frozen or fresh): The classic mix includes carrots, peas, corn, and green beans. Feel free to switch up the blend.
- Cooked Chicken (2 cups, shredded): Rotisserie chicken is very convenient. Leftover roast or poached chicken are great options, too.
- Herbs (1 tablespoon each of fresh thyme and parsley): Essential for the signature pot pie flavor. Dried herbs can be used if fresh aren’t available.
- Salt and Black Pepper (to taste): Season and taste as you go.
Additional Flavor Options
- Garlic (2 cloves, minced): Sauté with onion for extra depth.
- Celery (½ cup, finely sliced): Adds classic pot pie flavor.
- Heavy Cream (¼ cup): For extra richness, stir in near the end.
- Bay Leaf (1): Use during simmering, then remove before serving.
- Biscuits or Puff Pastry Croutons (for serving): Optional, but they add texture and a nod to the original pie.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 2 tbsp | Or neutral oil |
| Onion | ¼ cup, diced | Yellow or white |
| Chicken Broth | 4 cups | Low sodium or homemade |
| Milk | 2 cups | Whole or 2% |
| All-Purpose Flour | ¼ cup | For thickening |
| Potatoes | 1 cup, diced | Yukon Gold or Russet |
| Mixed Vegetables | 2 cups | Frozen or fresh |
| Cooked Chicken | 2 cups, shredded | Rotisserie, poached, or roast |
| Thyme & Parsley | 1 tbsp each | Fresh or dried |
| Salt and Pepper | To taste |
Step-by-Step Instructions
Every step in this recipe brings you closer to a pot of savory, creamy comfort.
1. Sauté Aromatics
Melt butter over medium heat in a large soup pot or Dutch oven. Add diced onion (and celery or garlic, if using), sautéing until onion turns translucent and edges begin to soften. This base creates flavor depth at the start.
2. Make Roux for Thickening
Sprinkle flour over the onions. Stir for about 1-2 minutes, forming a thick paste that helps achieve a rich, velvety soup later. Be sure not to let it brown, which will alter the flavor.
3. Build the Base
Gradually pour in chicken broth, whisking as you go to dissolve the flour. Add milk. Continue to whisk until the mixture is smooth and no lumps remain.
4. Add the Hearty Elements
Stir in potatoes. Increase heat and bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 8-10 minutes, or until potatoes are just tender but not falling apart. If using fresh veggies instead of frozen, add them at this stage.
5. Layer in Chicken & Vegetables
Once potatoes are nearly done, add mixed vegetables and shredded chicken. Sprinkle in thyme, salt, and black pepper. Stir well. Simmer uncovered for 7-10 minutes, allowing flavors to meld and the soup to thicken.
6. Adjust and Finish
Taste the soup and adjust seasonings. Stir in heavy cream for extra richness, or more milk to thin if needed. Remove bay leaf if it was used. Finish with chopped parsley.
7. Serve
Ladle into bowls. Top with freshly cracked black pepper and extra herbs. For an authentic pot pie vibe, serve with a flaky biscuit or puff pastry cracker.
Prep Tips and Practical Variations
- Go for Fresh Vegetables: If time allows, swap frozen mixed vegetables for freshly diced carrots, peas, and green beans. Sauté them with onions to build deeper flavor.
- Choose Your Chicken: Rotisserie chicken is quick and flavorful, but leftover grilled or roasted chicken adds a smoky note. For meal prep, poach chicken breasts in broth and shred before using.
- Vegetarian Option: Skip the chicken and use vegetable broth. Add extra vegetables or canned white beans for protein.
- Thicker or Thinner: For a thicker consistency, simmer soup uncovered a bit longer or use a splash of heavy cream. To thin, add extra broth or milk.
- Flavor Boosters: Stir in a teaspoon of Dijon mustard, a dash of hot sauce, or a bit of shredded sharp cheddar cheese for something special.
Pot Pie Soup Add-Ins:
| Optional Add-In | Purpose/Flavor |
|---|---|
| Corn | Sweetness, color |
| Mushrooms | Earthy depth |
| Leeks | Delicate onion note |
| Sweet Potatoes | More nutrients |
| Kale or Spinach | More greens |
Storing & Reheating Leftovers
This soup stores well and can be made ahead for busy weeknights or meal prep.
- Refrigeration: Cool soup completely, then transfer to an airtight container. It keeps in the refrigerator for 4-5 days. Potatoes will absorb liquid, so stir in extra milk or broth to loosen the soup when reheating.
- Reheating: Warm gently on the stovetop over medium, stirring occasionally, until hot. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each burst.
- Freezing: Not recommended due to the milk and potatoes. Freezing can cause the soup to separate and potatoes to become grainy. If you need to freeze, leave out potatoes and add freshly cooked ones when reheating.
Serving Suggestions
- With Bread or Biscuits: Serve with classic buttermilk biscuits or crusty bread for dipping.
- Herb Garnish: Fresh thyme, parsley, or chives brighten the bowl.
- Puff Pastry Rounds: For a nod to pie crust, bake puff pastry rounds and float them on top.
Frequently Asked Questions
Can I Make Chicken Pot Pie Soup Dairy-Free?
Yes, use a plant-based milk such as unsweetened almond or oat milk, and olive oil for sautéing. Use a cornstarch slurry to thicken if needed.
How Can I Add More Vegetables?
Feel free to adjust the vegetable mix to suit your taste. Root vegetables like parsnips or turnips, chopped spinach, or even chopped broccoli work nicely.
What’s the Best Chicken to Use?
Any cooked chicken works. Rotisserie saves time. Shredded chicken from poached, baked, or grilled breasts or thighs all work well.
Chicken pot pie soup transforms timeless, homey flavors into a bowl that’s nourishing, easy to make, and perfect for weeknights or cozy weekends. With simple swaps and a flexible ingredient list, you’ll have a soup that’s satisfying and stress-free. Each spoonful delivers the belly-warming comfort that makes chicken pot pie a classic—minus the fuss of pastry. Make a big batch, add your favorite garnishes, and enjoy the taste of comfort in every bite.
Chicken Pot Pie Soup (+ Easy Recipe)
Nothing is more comforting than a warm bowl of this chicken pot pie soup. It is easy to prepare. It is impossibly rich and creamy. It is oh-so-delicious.
Ingredients
- 2 tablespoons butter
- 1/4 cup onion, finely chopped
- 1 -1/2 cups Progresso™ chicken broth
- 1 (1.6-ounce) package garlic and herb sauce mix
- 1 cup potato, diced and peeled (1 medium or 2 small potatoes)
- 1 -1/2 cups milk
- 2 cups deli rotisserie chicken, chopped
- 1/4 teaspoon pepper
- 1 (10-ounce) bag frozen mixed vegetables
Instructions
- Prepare a 3-quart saucepan by melting butter in the bottom over medium-high heat.
- Once the butter is fully melted, add the chopped onion. Cook in the butter, occasionally stirring, for approximately 2 to 3 minutes. The onions should be tender but not soggy.
- Mix in the chicken broth, milk, sauce mix, and pepper. Whisk frequently until the mixture is smooth.
- Add the diced potatoes and heat the mixture until it starts to boil. Then, reduce the heat to medium and continue to cook for another 5 to 7 minutes until the potatoes are tender. Stir occasionally throughout.
- Add the frozen vegetables and chopped chicken. Stir well.
- Cook the soup for 10 to 15 minutes, stirring often. Once the soup has thickened and is hot all the way through, remove it from heat. Transfer to serving bowls, and enjoy!