Hearty Chicken Pot Pie Soup

This chicken pot pie soup captures all the cozy, comforting flavors of the classic dish but in a creamy, hearty bowl perfect for chilly days. It’s rich, filling, and comes together without fuss, making it ideal when you want something homemade and satisfying without spending hours in the kitchen.

I first made this on a cold afternoon when I craved pot pie but didn’t want to fuss with baking. It quickly became a favorite that my family asks for again and again, especially during winter.

Ingredients

• Butter: for richness and a silky base – choose unsalted to control seasoning
• Medium onion: chopped to build a savory foundation – pick firm, unblemished ones
• Celery: chopped for aromatic crunch and balance – fresh, crisp stalks work best
• Garlic: minced adds depth and warmth so don’t skip it
• Flour: to thicken the soup and give it that creamy pot pie texture – use all-purpose flour
• Chicken broth: is the heart of the soup providing robust flavor – homemade or high-quality store-bought
• Heavy or whipping cream: for luscious creaminess – fresh cream really lifts this dish
• Russet potatoes: peeled and diced to add body and comfort – choose firm, blemish-free potatoes
• Frozen mixed vegetables: for color, nutrition, and ease – no need to thaw before adding
• Italian seasoning: to bring fragrant herb notes – fresh is great if you have it but dried works well
• Cooked chicken: shredded adds protein and that classic pot pie filling feel – rotisserie chicken is perfect here
• Salt and pepper: to taste, enhancing every ingredient’s natural flavor
• Biscuits: are optional but add a fun, buttery touch on the side

Instructions

Sauté the aromatics:

Melt butter in a soup pot over medium heat. Add chopped onion and celery then cook for 5 minutes until softened and fragrant, which builds the savory base for the soup.

Toast the garlic and flour:

Stir in minced garlic and flour. Cook while stirring often for 1 to 2 minutes. This step is crucial to cook out the raw flour taste and gently toast the garlic so the flavors deepen without burning.

Combine broth and cream:

Whisk in chicken broth gradually so the mixture is smooth with no lumps. Then add the cream for richness. This liquid base will become the velvety soup.

Add vegetables and seasoning:

Add diced potatoes, frozen vegetables, and Italian seasoning. Bring the soup close to boiling, then reduce heat and cover the pot slightly ajar. Let it simmer gently for 15 minutes, stirring occasionally to prevent sticking. The potatoes should become tender but not mushy.

Finish with chicken and seasoning:

Stir in shredded cooked chicken and cook for another 5 minutes to heat through. If the soup feels too thick, add more chicken broth to get your desired consistency. Season generously with salt and pepper before serving.

The russet potatoes are my favorite part – their starchy texture melts slightly into the soup making each spoonful silky and thick without being heavy. I remember one winter when I made a huge pot and my family came home exhausted but instantly brightened after a bowl because it felt like a warm hug in a bowl.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth or cream if it seems too thick. For longer keeping, freeze in meal-sized portions but leave out the cream when freezing—add it later when warming up to keep the texture fresh.

Ingredient Substitutions

Heavy cream can be swapped with half-and-half for a lighter version though it won’t be as rich. Use cooked turkey instead of chicken for a twist or add fresh herbs like thyme or rosemary in place of Italian seasoning to personalize the flavor. Swap frozen mixed veggies for fresh peas, carrots, or corn if seasonal.

Serving Suggestions

Serve with warm homemade or store-bought biscuits which are great for dipping. A simple green salad or crusty bread also pairs nicely to balance the richness. Leftover soup works beautifully spooned over rice or mashed potatoes for an extra hearty meal.

This comforting chicken pot pie soup is perfect for any chilly day and comes together with simple ingredients and easy steps, making it a reliable favorite for your family.

FAQs about Recipes

→ Can I use leftover chicken for this dish?

Yes, shredded cooked chicken such as rotisserie works well and adds great flavor.

→ What vegetables can I include besides frozen mix?

Fresh diced carrots, peas, or green beans are excellent additions for extra texture and color.

→ How can I make the broth creamier?

Adding heavy cream toward the end of cooking gives the broth a rich, smooth consistency.

→ Is it possible to prepare this without butter?

Butter adds flavor but you can substitute with olive oil for a lighter option.

→ Can I store leftovers safely?

Yes, cool completely and refrigerate in an airtight container for up to 3 days.