Nothing beats a warm bowl of creamy chicken pot pie soup during the chillier season. Creamy soup loaded with shredded chicken, potatoes, and veggies, so hearty and delicious.
If you love chicken pot pie, try the popular Chicken Pot Pie Casserole!
CHICKEN POT PIE SOUP RECIPE
This creamy chicken pot pie soup recipe is truly comfort in a bowl! Shredded chicken and hearty veggies in a thick and creamy broth, served with freshly baked biscuits. This soup is everything you crave in a classic chicken pot pie, but it is easier. Enjoy this chicken pot pie soup for busy weeknights or anytime you crave a warm, homemade meal.
WHAT YOU NEED-
- Butter– You can use either butter or oil to sauté the veggies, whichever you prefer.
- Onion– Either red onion, sweet onion, or cooking onion can be used for this soup.
- Carrots– Shredded, julienned, or diced carrots can be used. The carrots add so many aromatics to this soup.
- Celery– Adding celery is totally optional in the chicken pot pie soup. Either sliced or diced celery can be used.
- Garlic– Freshly minced garlic cloves add so much flavor to this chicken pot pie soup. Jarred minced garlic can also be used.
- Flour– To make this chicken pot pie soup thick, you want to use all-purpose flour. Add more flour if you want the soup to be thicker.
- Broth– Either chicken broth or stock can be used for this chicken pot pie soup. You can also combine chicken bouillon with water to make broth. You can also use low-sodium chicken broth or even homemade broth for this soup.
- Potatoes– Russet (Idaho) potatoes or yellow potatoes can be used for this creamy chicken pot pie inspired soup. You can also omit the potatoes if desired.
- Flavors– To season this pot pie soup, I just use the classics like salt, pepper, Italian seasoning, bay leaves, garlic powder, and paprika. You can also add any of your other favorite seasonings to the soup.
- Chicken– You can use boneless skinless chicken breast or thighs for this soup. You can also use leftover shredded rotisserie chicken!
- Frozen Veggies– I use frozen peas and corn, but you can also use the frozen mixed veggies. I recommend that you use either fresh or frozen peas and corn.
- Cream– To make this a creamy soup, this recipe calls for heavy whipping cream. You can swap it for whole milk or half and half creamer.
- Greens– Either freshly chopped cilantro or parsley goes great in this soup.
HOW TO MAKE CHICKEN POT PIE SOUP
Make this cozy creamy chicken pot pie soup in no time!
- In a large pot or Dutch oven, sauté the onions, carrots, and celery with butter until tender. Add minced garlic and cook until fragrant.
- Once the garlic is fragrant, mix in the flour until well incorporated.
- Add the broth, water, seasonings, potatoes, and chicken into the pot and bring it to a low boil and cook until the chicken is fully cooked through.
- Carefully remove the chicken from the pot and transfer it to a plate.
- Add the cubed potatoes to the pot and cook as you shred the chicken.
- With two forks shred the chicken. (You can also add the chicken into a bowl and with a mixer, blend on high heat and allow the chicken to shred.)
- Once the potatoes are tender, add the shredded chicken, corn, peas, greens, and heavy cream to the pot and bring the soup to a simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat. Serve hot or warm with desired sides.
Pair this creamy chicken pot pie soup with the perfect sides for a delicious dinner!
SLOW COOKER METHOD-
You can totally make this delicious creamy chicken pot pie soup in the crockpot!
- Whisk together the broth and flour until well combined. (Do this to avoid flour lumps.)
- Add all the ingredients, except the heavy cream and herbs, to the slow cooker bowl.
- Close with the lid and cook on low for 4-6 hours, until the chicken is cooked through and potatoes are tender.
- About 30-35 minutes before serving, remove the chicken from the slow cooker and add in the heavy whipping cream.
- Shred the chicken and then add it back into the pot along with freshly chopped greens.
- Mix and serve immediately or warm.
QUESTIONS YOU MIGHT HAVE:
Yes! If you want this soup to be super thick add 2-3 more tablespoons for flour. This recipe isn’t too thick, so if that’s what you prefer, keep it as is.
No, adding potatoes to this soup is totally optional! You can swap the potatoes for noodles, like egg noodles or just leave them out altogether.
This soup is supposed to be cream, but you can swap the heavy whipping cream for milk or half and half creamer if preferred.
Yes! This soup is good for 3-4 days after it is made! Once the soup is completely cooled, store it in the fridge. For longer freshness, when reheating, reheat only the desired amount in a saucepan. Don’t keep reheating the entire soup every time.
You can sauté the vegetables and prepare the shredded chicken ahead of time for up to 2-3 days! When ready to make the soup, add the seasonings and liquids to the pot and bring to a boil, once boiling, add the sauteed veggies, shredded chicken and potatoes and continue with the instructions.
MORE SOUP RECIPES-
Cozy season calls for soups, try these other delicious soup recipes:
Creamy Chicken Pot Pie Soup
Ingredients
- 2 Tbsp unsalted butter
- 1/2 cup onion finely chopped
- 1/2 cup carrots sliced
- 1/2 cup celery sliced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth
- 2 cups water
- 2 bay leaves
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian season
- ½ tsp garlic powder
- ½ tsp paprika
- 1 lb boneless skinless chicken breast or chicken thighs
- 1 1/2 lbs potatoes diced
- 1 cup corn frozen or canned
- 1 cup frozen peas
- 1/2 cup heavy whipping cream
- finely chopped greens optional
Instructions
- In a large pot or Dutch oven, heat butter on medium high heat. Once hot, add chopped onions, sliced carrots and celery and sauté for 3-4 minutes, until tender.
- Add the minced garlic and sauté for an additional minute, until fragrant. Mix in the flour until fully incorporated.
- Pour in the chicken broth, water, bay leaves, salt, pepper, Italian seasoning, garlic powder, and paprika to the pot. Bring the liquid to boil.
- Once boiling, add the chicken and cook for about 10-15 minutes, until the chicken is cooked through.
- Carefully remove the cooked chicken from the pot and transfer it to a plate.
- Add in cubed potatoes and cook for 12 minutes, until tender. Meanwhile, shred the chicken. (If you prefer, place the chicken in a bowl and use a hand mixer on high speed to shred it.)
- Once the potatoes are tender, add the shredded chicken, corn, peas, freshly chopped greens and heavy whipping cream to the soup and bring to a light simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat. Serve hot or warm with desired sides.
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