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Home » Recipes » Poultry

Chicken Pot Pie Soup

Published: October 31, 2022 | Last Modified: April 9, 2023 | by Marie with 3 Comments This post may contain affiliate links

Jump to Recipe Print Recipe
chicken pot pie soup in pot

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!

top view of chicken pot pie soup in pot

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

chopped onions with garlic powder in butter in pan
Start with butter, onions and garlic powder
mixture of frozen vegetables, carrots, peas, beans, and corn
Add your vegetables (these are frozen)
Flour with frozen veggies in pot with wooden spoon
Add the flour and then stir
Chopped raw potatoes on wooden board
After adding broth (not shown), add your potatoes
Plate of cooked shredded chicken
Add the shredded chicken just before it's ready
top view of chicken pot pie soup in pot
Chicken pot pie soup - ALL Finished!

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.

📖 Recipe

top view of chicken pot pie soup in pot

Chicken Pot Pie Soup

Easy and comforting chicken pot pie soup is full of white meat chicken, peas, carrots, string beans, corn, and aromatics like onion and garlic. It comes together quickly when using frozen vegetables and pre-cooked chicken. Serve with puff pastry squares or biscuits!
4.34 from 3 votes
Author: Marie
Print Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 10
Calories 251 kcal

Ingredients
 

  • 6 tablespoons butter or use oil for dairy free
  • 1 medium onion small dice (or use ½ cup frozen chopped onion)
  • 2 teaspoon 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 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste; more if desired
  • ½ teaspoon black pepper
  • 5 cups cooked chicken shredded or diced, leftover or from rotisserie

For Serving

  • Biscuits, rolls, or puff pastry squares for serving (optional)
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Instructions
 

  • 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.

Notes

This soup can also be used as a filling for chicken pot pie. 
Store for up to 3 or 4 days in the refrigerator or up to 3 months in the freezer. 

Nutrition

Calories: 251kcalCarbohydrates: 13gProtein: 23gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 71mgSodium: 404mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 2547IUVitamin C: 6mgCalcium: 34mgIron: 2mg
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About me...

Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! Read More…

Reader Interactions

Comments

  1. Ardian says

    March 12, 2019 at 12:37 am

    4 stars
    It's like my baby food

    Reply
  2. sherly says

    January 28, 2018 at 6:39 pm

    4 stars
    what kind of vegetables can be added to the chicken soup?

    Reply
    • Marie says

      January 29, 2018 at 10:24 am

      For chicken pot pie, my favorites are peas, onions, green beans, and carrots. A lot of people add potatoes too.

      Reply

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