Introduction

Chicken Pot Pie Soup brings all the comforting flavors of a classic chicken pot pie in a warm, creamy soup form. It’s hearty, easy to make, and perfect for cozy nights at home. This soup combines tender chicken, vegetables, and creamy broth for a satisfying meal.

Ingredients

1/4 cup butter
1/2 medium onion (chopped)
2 sticks celery (chopped)
3 cloves garlic (minced)
6 tablespoons flour
4 cups chicken broth
1 cup heavy/whipping cream
1 pound Russet potatoes (peeled & diced)
2 cups frozen mixed vegetables
1/2 teaspoon Italian seasoning
2 cups cooked chicken (shredded, rotisserie works well)
Salt & pepper (to taste)
Biscuits (optional, for serving)

Instructions

Step 1: Melt the butter in a soup pot over medium heat. Add the chopped onion and celery, then sauté for 5 minutes until softened.
Step 2: Stir in the minced garlic and flour, cooking and stirring often for 1-2 minutes to remove the raw flour taste.
Step 3: Whisk in the chicken broth gradually until the flour is fully dissolved and the mixture is smooth.
Step 4: Add the heavy cream, diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring the soup almost to a boil, then reduce heat and cover the pot with the lid slightly open. Let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
Step 5: Stir in the shredded chicken and cook for an additional 5 minutes, or until the potatoes are tender. If the soup is too thick, add a splash more chicken broth to reach your desired consistency.
Step 6: Season generously with salt and pepper to taste. Serve hot, optionally with warm biscuits on the side.

Tips & Variations

Use leftover roasted chicken or rotisserie chicken for quick prep and extra flavor.
Try swapping Italian seasoning with fresh thyme or rosemary for a different herb profile.
Add peas or carrots if you prefer fresh vegetables instead of frozen mixed veggies.
For a lighter option, substitute half-and-half for heavy cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A thick, creamy chicken soup with a white base is shown scooped by a black ladle inside a black pot. The soup contains soft pieces of shredded chicken, diced orange carrots, yellow corn kernels, green peas, and small bits of green herbs, all evenly mixed throughout the smooth, velvety soup. The ladle is lifting a generous portion of the soup, highlighting the chunky texture and colorful vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like peas, carrots, and green beans work well. Simply add them during the simmering step so they have enough time to cook through.

How can I make this soup thicker or thinner?

To thicken the soup, let it simmer uncovered for a few extra minutes to reduce liquid. To thin it out, add a little more chicken broth until you reach your preferred consistency.