Warm Up with This Chicken Pot Pie Soup Recipe You’ll Love

Chicken Pot Pie Soup Recipe: It’s chilly, your feet are icy, and the wind outside sounds like it’s yelling at your windows. You know what that means? Comfort food time. And let me tell you, nothing – and I mean nothing – solves a cold day quite like diving into a big ol’ bowl of this Chicken Pot Pie Soup Recipe. If you loved my weeknight easy crockpot meals, this hits the SAME cozy notes. Or maybe you checked out my creamy chicken noodle soup last month? This recipe’s like its best friend, only chunkier and with more veggies. We’re talking an easy, all-in-one meal that’s so homemade, you’ll probably wanna brag about it.

How to Make Chicken Pot Pie Soup

Okay, there’s no secret handshake. Just a bit of chopping, simmering, and tasting as you go. First things first: get your chopped onions, carrots, and celery going in a big ol’ pot with a hint of butter. If you don’t cry when cutting onions, are you even cooking? (I always do. Every. Single. Time.) Anyway, let those soften up. You’ll toss in garlic for good measure—trust me, it’s worth the breath.

Next, the chicken. I like using chicken thighs because they don’t dry out and are forgiving if you… uh, accidentally scroll TikTok too long while cooking. Plop them right in the pot with some broth and potatoes. Let it bubble until everything’s tender and smells so good you wanna just stick your face right over the steam.

Last part is the fun one—grab some peas and corn, dump ‘em in. A splash of cream makes it silky, and a handful of chopped herbs (parsley, maybe a little thyme) finishes it up. Stir, taste, adjust. Don’t overthink it. That’s basically it for this Chicken Pot Pie Soup Recipe.

“I’d never made soup from scratch before, but this Chicken Pot Pie Soup Recipe was a game changer in our house. Tastes like something from a five-star restaurant but easier than making toast.” – Actual friend’s review!

Ingredient	Quantity	Notes
Boneless Chicken Thighs	1.5 lbs	Preferred for flavor, can be swapped for breasts.
Chopped Onion	1 medium	Adds sweetness and depth.
Carrots	2 medium	Diced for easy eating.
Celery	2 stalks	Provides a crunchy texture.
Garlic	2 cloves	Minced, adds great flavor.
Chicken Broth	4 cups	Homemade or store-bought is fine.
Frozen Peas	1 cup	Adds color and sweetness.
Frozen Corn	1 cup	For that classic pot pie taste.
Heavy Cream	1 cup	Makes it creamy and rich.
Butter	2 tablespoons	For sautéing veggies.
Flour	2 tablespoons	For thickening the soup.

Ingredients for Chicken Pot Pie Soup

You know those recipes that call for things like ‘smoked sea salt imported from Mars’ and you just… sigh? This ain’t that. Bare bones, you’ll need:

• Boneless, skinless chicken thighs or breasts (your pick, but thighs = extra flavor)
• Chopped onion, carrots, celery (the holy trinity of soup, I swear)
• Potatoes (Yukon golds or russets, peeled and diced, whatever’s in the pantry)
• Garlic (two cloves at least, don’t skimp)
• Chicken broth (homemade if you’re some kind of kitchen wizard, store-bought if you live on earth)
• Frozen peas and corn (for that classic pot pie feel)
• Heavy cream (or half-and-half if you prefer it less rich)
• Butter, flour (for thickening. Yes, we cheat instead of making a roux. Sue me!)
• Salt, pepper, dried thyme or parsley (those green flecks make you look fancy)

Most of it you probably already have. If not, make a quick run. It’s worth it.

How to Cook the Chicken

Here’s where it gets kinda “choose your own adventure.” I like tossing everything in one pot for extra flavor. Sear the chicken bits in a little butter so they get some golden color. Don’t fuss over perfection. Pull them out, cook your veggies in the same pot (extra flavor on the bottom, trust the process). Throw the chicken back in, dump in your broth, let it simmer.

If you want it shredded, wait til the chicken’s cooked through, pull it out, shred it with two forks, and return it to the pot. Chopped works too if you’re lazy like me sometimes. Either way, juicy chicken is what you want—not dry, sad cubes. Taste test before you move on. That’s the chef’s privilege.

Add your potatoes to the hot tub, simmer until everything’s fork-tender. Dump your peas and corn in at the very end so they don’t taste mushy and overcooked. Final taste, adjust seasoning, pour that splash of cream, and stir until it looks like nostalgia and happiness.

There. That’s it.

Serve With

Let’s talk about what this soup loves on the side. Here’s some real talk:

• Flaky biscuits—store-bought or homemade, nobody’s judging.
• Saltine crackers (buttery ones are top tier)
• A crisp green salad if you wanna balance out the cozy vibes
• Maybe a sprinkle of shredded cheddar, IF you’re feeling wild

Nothing’s stopping you from dunking bread straight in the bowl. Honestly, isn’t that the whole point?

Make-Ahead

Soup is a meal-prepper’s dream. Make this ahead for busy weeknights, lazy weekends, or, heck, make double and freeze half for “Oh no what’s for dinner?” emergencies.

Let the soup cool before putting it in the fridge, or you’ll have condensation city in your container. Good for up to four days chilled, or freeze for a month. Warm it up slow on the stove (microwave in a pinch), add a splash more cream or broth if it’s thickened up in the fridge. It’ll taste even better the next day. Soup magic, honestly.

Common Questions

Can I use leftover rotisserie chicken?
Definitely, just chop it up and add it with the broth. Tastes a little different, but still solid.

Is this Chicken Pot Pie Soup Recipe gluten free?
Only if you skip the flour thickener. You can swap in cornstarch with cold water—works just as well.

My soup is too runny/honestly watery. What should I do?
Just let it simmer with the lid off for 10 minutes. Or add a starchy potato and mash it up a bit right in the pot.

Can I add other veggies?
Heck yes. Green beans, small broccoli florets, even some chopped spinach at the end.

Does this freeze well?
Yup, but the texture will change a little when thawed. Stir well, maybe add a splash of milk or broth to loosen it up.

Let’s Call It Comfort in a Bowl

There you go. Everything you need for your own Chicken Pot Pie Soup Recipe—no lie, I think you’ll make it once and wonder why you ever bothered with frozen pot pies. If cozy dinner recipes are your thing, Food Network’s chicken pot pie roundup has awesome ideas for branching out. Don’t be afraid to shuffle things around—swap the veggies, play with herbs, live your soup dreams. Grab some crusty bread, call your family, and warm up from the inside out.

Print