Who doesn’t love a warm comforting soup?
This chicken pot pie soup is so easy to make, it’s amazingly comforting, and it’s just as good as chicken pot pie without all the work. The ingredients include white meat chicken (I use leftover from roast chicken or you can buy a rotisserie), peas, carrots, string beans, corn, aromatics like onion and garlic, and herbs like thyme and parsley. If you have homemade chicken stock on hand, it’s all the better.
Because this uses frozen fresh vegetables, and precooked chicken (this is one of my favorite recipes to use leftover chicken) it comes together quickly. This soup doesn’t use milk or cream because, frankly, I don’t think it adds a lot – the creaminess comes from a roux that forms from flour and butter (or oil if you wish).
Serve this chicken pot pie soup with puff pastry squares, dinner rolls, or maybe some homemade biscuits. Sooo good!
I think of this as a crustless chicken pot pie. In fact, this is really just the filling from pot pie. Naked chicken pot pie if you will. Top this with a flaky biscuit and you’ve got a quick little pie.
Often, I’ll make this soup when I have leftover chicken, usually from roasted chicken that we’ve had the night before.
Step By Step of Pot Pie Soup in Photos
Substitutions, Variations, and Tips
- Use oil instead of butter to saute onions
- Use fresh instead of frozen carrots and green beans (if you have more time for chopping).
- Consider adding mushrooms to the soup if you like them.
- The soup thickens considerably as it cools.
- You may also use this as a filling for chicken pot pie.
Storage and Freezing
Store leftovers for about 3 to 4 days in the refrigerator or freeze for up to 3 months.
Pie Crust (Optional)
If you’d rather make pot pie, make 1-2-3 pastry (thanks, Michael Ruhlman): 12 ounces flour (2 ½ to 2 ¾ cups), 8 ounces butter (2 sticks), 4 ounces ice cold water and ½ teaspoon salt will give you two crusts.
Chicken Pot Pie Soup
- 6 tablespoons butter or use oil for dairy free
- 1 medium onion small dice (or use ½ cup frozen chopped onion)
- 2 tsp garlic powder
- 1 pound frozen or fresh mixed vegetables mixture of carrots, corn, peas, and green beans (about 3 to 4 cups total)
- ⅓ cup flour
- 6 cups chicken broth homemade is best if available
- 1 pound potatoes chopped small
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp salt to taste; more if desired
- ½ tsp black pepper
- 5 cups cooked chicken shredded or diced, leftover or from rotisserie
- Biscuits, rolls, or puff pastry squares for serving (optional)
- In a large pot, melt butter over medium heat
- Add onions and garlic powder to melted butter and cook for about 3 minutes until fragrant; stir often.
- Add vegetables and continue to cook for 2 or 3 minutes and stir often.
- Add flour and combine well. Continue cooking and stirring for another 2 or 3 minutes to cook the flour a bit.
- Slowly pour chicken broth into the mixture and stir very well.
- After all the broth has been incorporated, add chopped potatoes, and other seasonings (salt, pepper, thyme, parsley), and bring to a boil.
- After the mixture has come to a boil, immediately turn the heat to medium-low and simmer for about 45 minutes taking care to stir every 10 minutes or so. Make sure to scrape the bottom and sides of the pot every so often, preferably with a wooden spoon.
- Add cooked chicken about 10 minutes before the soup is finished, and stir well.
- Check the soup for seasoning and add additional salt and/or pepper if desired.
- Serve with puff pastry squares (I like one under soup and one on top), biscuits, or rolls.