Chicken Pot Pie Soup – Full Detailed Recipe

 

Chicken Pot Pie Soup is everything you love about classic chicken pot pie — the creamy broth, tender vegetables, juicy chicken, and savory herbs — but in warm, cozy soup form. It’s rich, comforting, and perfect for chilly days. Serve it with biscuits, puff pastry squares, or crusty bread for the full “pot pie” experience.

Below is a long, blog-style version with detailed steps, tips, and variations.

Ingredients

Base

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Broth & Cream

• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or half-and-half
• 1 cup heavy cream (for extra richness)

Chicken & Veggies

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 ½ cups frozen peas
• 1 cup frozen corn
• 1 medium potato, peeled and diced (optional but highly recommended)

Seasoning

• 1 tsp salt (more to taste)
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp dried parsley
• ½ tsp poultry seasoning (or a pinch of sage)

Optional Toppings

• Puff pastry squares
• Buttery biscuits
• Fresh parsley

Instructions (Long, Detailed Version)

1. Sauté the Aromatics

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
2. Add the diced onion, carrots, and celery.
3. Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for 1 minute until fragrant.
   This step builds the classic pot-pie flavor base.

2. Make the Roux (Thickener)

1. Sprinkle the flour over the vegetables.
2. Stir continuously for 1–2 minutes until the flour is fully absorbed and slightly golden.
   This roux will thicken the soup and give it a creamy texture.

3. Add the Liquids

1. Slowly pour in the chicken broth while whisking to avoid lumps.
2. Add the milk and heavy cream.
3. Stir well to combine.
4. Add the diced potato at this stage (if using).
5. Bring the soup to a gentle simmer — avoid boiling to prevent curdling.

4. Add Chicken & Veggies

1. Stir in the cooked chicken.
2. Add the frozen peas and corn.
3. Season with salt, pepper, thyme, parsley, and poultry seasoning.
4. Cover and let the soup simmer for 15–20 minutes, or until the potatoes are tender and the soup has thickened.
   The flavors will deepen as the soup simmers.

5. Adjust & Serve

1. Taste and adjust seasoning (add more salt, pepper, or thyme if needed).
2. If the soup is too thick, add a splash of broth or milk.
3. If too thin, simmer uncovered for a few more minutes.
4. Serve hot with biscuits, puff pastry, or fresh parsley.

Tips for Perfect Chicken Pot Pie Soup

• Use rotisserie chicken to save time and add extra flavor.
• Don’t skip the roux — it’s the secret to a silky texture.
• Add potatoes if you want a thicker, heartier soup.
• Use fresh thyme if available for a stronger herbal aroma.
• Let the soup rest 5 minutes before serving to thicken even more.

 Variations

Creamier Soup

Add 2 oz cream cheese.

Healthier Version

Use half-and-half instead of cream.

Vegetarian Version

Replace chicken with mushrooms and broccoli + use vegetable broth.

Crust Topping Idea

Bake puff pastry squares and place on top just before serving for a true “pot pie” experience.

 Storage & Reheating

• Fridge: 3–4 days in an airtight container.
• Reheat: Low and slow on the stovetop; add milk if too thick.
• Freezing: Avoid freezing (cream-based soups may separate).