If you are craving the comforting flavors of a classic pot pie but want something quicker and spoonable, this Creamy Chicken Pot Pie Soup Recipe is your new best friend. It brings together tender chunks of chicken, velvety broth, hearty potatoes, and vibrant vegetables in a luscious, creamy soup that feels like a warm hug on a chilly day. What makes this dish truly special is how simple ingredients transform into a rich, satisfying meal you can enjoy any night of the week.
Ingredients You’ll Need
This Creamy Chicken Pot Pie Soup Recipe shines because of its simple, pantry-friendly ingredients that each add a crucial element—whether it’s richness, texture, or flavor. Here’s everything you’ll want to gather before you get started.
- 6 tablespoons salted butter: Provides a luscious base for sautéing and adds depth to the flavor.
- 1 yellow onion, diced: Brings sweetness and aromatic warmth as it softens.
- 3 garlic cloves, minced: Adds a punch of savory aroma that elevates the soup.
- â…“ cup all-purpose flour: Thickens the broth into a creamy consistency without any heaviness.
- 1 teaspoon Italian seasoning: Infuses a subtle herby note that complements the chicken perfectly.
- 1 teaspoon salt: Enhances all the natural flavors melded in the pot.
- ½ teaspoon freshly cracked black pepper: Introduces just the right amount of gentle heat.
- 1 pound Yukon gold potatoes, peeled and chopped: These add tender body and a buttery flavor to the soup.
- 5 cups chicken broth: The flavorful liquid base that ties everything together.
- 2 cooked chicken breasts, shredded or diced: Protein-packed star of the dish that makes it hearty.
- 12 ounces bag frozen mixed vegetables: Adds color, nutrients, and a bit of crispness after cooking.
- ½ cup heavy cream: Gives the soup its signature creamy richness and silky smooth texture.
- Fresh parsley for garnish (optional): Adds a fresh, bright finish both visually and in flavor.
How to Make Creamy Chicken Pot Pie Soup Recipe
Step 1: Prepare Your Veggies
Start by dicing the onion and mincing the garlic cloves for that fragrant base aroma. Peel and chop the Yukon gold potatoes into 1-inch chunks—they hold up beautifully in soup without turning to mush. Keep the potatoes in a bowl of cool water to stop them from turning brown while you prep the rest.
Step 2: Build the Flavor Base
Melt your butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it turns translucent and sweet, about four minutes. Then toss in the garlic and sauté for just 30 seconds to prevent burning but let the flavor bloom. Sprinkle the flour evenly over the veggies and stir for 1 to 2 minutes to cook out the raw flour taste. This step will be key in creating that luscious, thick stock you want in every spoonful.
Step 3: Add Seasonings and Liquids
Sprinkle in the Italian seasoning, salt, and fresh cracked pepper, then add the potatoes and pour in the chicken broth. Stir everything well to dissolve the flour and scrape any tasty browned bits off the bottom. These bits add an additional layer of savory flavor that makes the soup unforgettable.
Step 4: Simmer for Tenderness
Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce your heat to medium to maintain a gentle simmer. Let the potatoes soften for about 10 to 12 minutes, stirring occasionally so everything cooks evenly and nothing sticks to the bottom.
Step 5: Add Chicken, Veggies, and Cream
Remove the lid and stir in shredded or diced cooked chicken along with the frozen mixed vegetables and heavy cream. Return the lid and simmer gently for another 5 minutes. This final cooking melds the flavors together, warms the chicken, and lets the veggies soften without losing their lovely color.
Step 6: Final Taste and Serve
Give your soup a taste and adjust seasoning if needed. A little extra salt or pepper can bring the flavors into perfect balance. Don’t forget a sprinkle of fresh parsley for freshness and color—your Creamy Chicken Pot Pie Soup Recipe is ready to be devoured!
How to Serve Creamy Chicken Pot Pie Soup Recipe
Garnishes
A little fresh parsley on top adds a pop of green and an herbal brightness that cuts through the richness. You can also try a sprinkle of shredded cheddar for extra indulgence or a dusting of paprika for a touch of smoky color.
Side Dishes
This soup shines on its own but pairs beautifully with crusty bread to soak up every last bit or a simple green salad to add some crunch and freshness on the side. For a cozy dinner, soft dinner rolls or garlic breadsticks are always a hit.
Creative Ways to Present
Serve it in hollowed-out mini pumpkins or bread bowls for a fun, seasonal twist. If entertaining, ladle the soup into small cups or mugs for charming individual servings at a buffet or party.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Creamy Chicken Pot Pie Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually settle and become even more comforting after resting.
Freezing
You can freeze this soup, though the potatoes might soften further upon thawing. Store it in freezer-safe containers or heavy-duty bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Warm your soup gently on the stovetop over low heat, stirring occasionally to prevent scorching. If it thickens too much after refrigeration or freezing, simply add a splash of chicken broth or cream to loosen it up to your preferred consistency.
FAQs
Can I use different vegetables in this Creamy Chicken Pot Pie Soup Recipe?
Absolutely! Feel free to swap out the frozen mixed vegetables for fresh or other frozen choices like peas, corn, or carrots. Just adjust cooking times if using fresh veggies so they stay tender but crisp.
What kind of chicken works best for this soup?
Any cooked chicken breast or thigh meat that you have on hand works wonderfully—whether roasted, boiled, or leftover grilled chicken. Shred or dice it before adding to create perfect bites.
Is there a dairy-free option for the heavy cream?
Yes! You can substitute with canned coconut milk or your favorite plant-based cream alternative. Keep in mind this will alter the flavor slightly but will still offer a lovely creamy texture.
How can I make this soup thicker or thinner?
For a thicker soup, add a bit more flour at the start or simmer uncovered to reduce the liquid. To thin it out, simply stir in more chicken broth or cream during reheating until you reach your perfect consistency.
Can I make this soup in a slow cooker?
Definitely. Follow steps 1 and 2 on the stovetop, then transfer everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until potatoes are tender, then stir in the cream and chicken near the end.
Final Thoughts
This Creamy Chicken Pot Pie Soup Recipe is the kind of dish that warms your soul and delights your taste buds with every spoonful. Its comforting creaminess combined with tender chicken and vibrant vegetables makes it perfect for family dinners or cozy solo nights. Trust me, once you make it, this soup will become a staple you reach for again and again whenever you want a little extra comfort in a bowl.
Print
Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines tender chicken, hearty potatoes, and mixed vegetables in a creamy, flavorful broth reminiscent of a classic chicken pot pie. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and makes for a filling dish that serves six.
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces frozen mixed vegetables
- ½ cup heavy cream
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prep Ingredients: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the potatoes in a bowl of cool water to prevent browning.
- Sauté Aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes, then add the minced garlic and cook for another 30 seconds.
- Add Flour and Seasoning: Sprinkle the flour over the onion and garlic mixture. Stir and cook the flour for 1-2 minutes to eliminate the raw taste. Then add Italian seasoning, salt, and pepper.
- Add Potatoes and Broth: Stir in the chopped potatoes and chicken broth, scraping the bottom of the pot to dissolve any browned bits.
- Simmer Potatoes: Cover the pot and bring the soup to a boil. Reduce heat to medium, and cook for 10-12 minutes, stirring occasionally, until the potatoes are fork tender.
- Finish Soup: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Cover and simmer for another 5 minutes to heat through.
- Season and Serve: Taste the soup and adjust seasoning if needed. Garnish with fresh parsley if desired, then serve warm and enjoy!
Notes
- Use cooked chicken breasts to save time; leftover roasted chicken works well.
- For a thicker soup, increase the flour to ½ cup, or let the soup simmer uncovered for a few extra minutes.
- Fresh vegetables can replace frozen mixed vegetables if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
