Pot pie flavor, soup simplicity

If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s easy, cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie, including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth.

But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken, then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it budget-friendly and perfect for a weeknight dinner meal! “Yum, yum, yum!

I’ve made this 3 times in the past 2 weeks. I’m glowing from the fantastic feedback from friends and family. Everyone loves it.

I’m ok in the kitchen but this recipe elevated my meal sharing game!!”

LAURA

I think the best way to describe this from scratch Chicken Pot Pie Soup is simply cozy comfort food in a bowl.

It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!

And, I find the best topping for chicken pot pie when I’m craving the true ‘pot pie experience’, is to throw a couple of homemade biscuits on top of the soup. If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional chicken pot pie recipe!

What Kind Of Chicken To Use

This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving.

If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:

• Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this, simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that are easy to shred and perfect for soups and casseroles. For a hands-off option, make this shredded chicken.
• Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.

Both of these options are healthy ways to prepare chicken; however boiled chicken will be lower in fat and calories since there is no added oil.

How to Make Chicken Pot Pie Soup Step-by-Step Photos

Cook and shred chicken: Shred or dice two cooked chicken breasts and set the chicken to the side.

Dice veggies: Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.

In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes.

Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle ⅓ cup of all-purpose flour into the pot over the onions and garlic.

Stir and allow the flour to cook for 1-2 minutes. Add broth and seasoning: Add 1 tsp of Italian seasoning, 1 tsp salt, ½ tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot.

Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil.

Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender. Add veggies and cream: Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and ½ cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.

Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).

Serve with warm bread or biscuits!

Storing Leftovers

To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days.

If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.

Serving Suggestions

Chicken pot pie soup just begs to be served with something you can dip or dunk, so I’ll either make homemade garlic bread or a loaf of no-knead bread. Though the soup has loads of veggies, I like to start my meal with a simple side salad or a Caesar salad.

Love Chicken Soups?