Hearty Chicken Pot Pie Soup Recipe (Better Than the Classic!)
This Chicken Pot Pie Soup brings all the cozy flavors of your favorite comfort food—without the fuss of baking! Creamy, hearty, and loaded with tender chicken and veggies, it’s the perfect one-pot meal for chilly nights or busy weeknights when you need something warm and satisfying.
Inspired by the classic American chicken pot pie, this creamy soup captures everything you love about the original—savory chicken, rich broth, and a medley of vegetables—but in an easier, spoonable form.
Think of it as comfort food made simple. Whether you’re craving a bowl of Cheesy Chicken Soup, a twist on Italian Chicken Soup, or a hearty meal that rivals Fall Soups and Stews, this dish fits the bill. Plus, it’s quick to prepare, customizable, and ideal for family dinners or meal prep.
Why You’ll Love This Recipe:
- Ready in under an hour—perfect for weeknights.
- Creamy, cheesy, and packed with hearty chicken flavor.
- A family-friendly favorite that even picky eaters will enjoy.
- Easily customizable—add pasta for a Chicken Pasta Soup twist or extra veggies for a wholesome option.
- Ideal for cozy evenings, potlucks, or when you’re craving Simple Chicken Soup with a comforting twist.
Hearty Chicken Pot Pie Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cups cooked shredded chicken rotisserie works great
- 4 cups chicken broth
- 2 cups milk or half-and-half
- 1 cup heavy cream for extra richness
- 1 ½ cups frozen peas
- 2 medium potatoes peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 2 tablespoons all-purpose flour for thickening
- 1 cup shredded cheddar cheese optional, for a Cheesy Chicken Soup twist
Instructions
- Sauté Aromatics:
- In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until fragrant and softened, about 5–7 minutes.
- Add Base Ingredients:
- Stir in flour and cook for 1 minute to remove the raw taste. Gradually pour in chicken broth while stirring to avoid lumps.
- Simmer with Chicken & Veggies:
- Add shredded chicken, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
- Add Creaminess:
- Stir in milk and heavy cream. Let the soup thicken slightly for about 5 minutes, stirring often.
- Finish the Flavor:
- Add frozen peas and cheese (if using). Stir until the cheese melts and the soup becomes creamy and rich. Taste and adjust seasoning.
Pro Tips & Variations
- For a Chicken Alfredo Soup flavor, add Parmesan instead of cheddar and a sprinkle of nutmeg.
- Add pasta shells or tortellini for a Chicken Pasta Soup version.
- To make it lighter, use low-fat milk and skip the heavy cream.
- Stir in a splash of lemon juice before serving to brighten the flavors.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if it thickens too much.
Serving Suggestions
Serve your Chicken Pot Pie Soup with warm biscuits, garlic bread, or puff pastry sticks for that pot pie vibe. Pair with a crisp green salad or roasted veggies for a balanced dinner.
Perfect for cozy fall nights, dump and go Crockpot dinners, or when you’re craving comforting Fall Soups and Stews. It also works beautifully for weeknight family meals or casual get-togethers.
Frequently Asked Questions
Can I make it ahead of time?
Yes! Prepare the soup up to 2 days in advance and reheat before serving.
Can I freeze Chicken Pot Pie Soup?
You can freeze it without the dairy—add milk and cream when reheating for the best texture.
Can I add chicken breasts directly to the soup?
Absolutely. Simmer raw chicken breasts with the broth and veggies for 25–30 minutes, then shred and return them to the soup before adding cream.
