Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup. This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons! The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables. The best part? There’s only one pot to wash! It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches! Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!
Why we love this Chicken Pot Pie Soup:
One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be. Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind. Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.
Chicken Pot Pie Soup Ingredients Needed:
Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist. Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like. Onion – Use a white or yellow onion. Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery. Milk – Feel free to use any kind of milk you like best. Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency. Butter – Unsalted butter is preferred. Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later. Garlic – Feel free to add a little extra if you’re a garlic lover! Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.
How to make Chicken Pot Pie Soup
Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.
Sauté the carrots, celery and onions in a little bit of oil until softened. Stir in the garlic, salt, pepper, thyme and parsley.
Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in. Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.
Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave. Stir the veggies and roux into the pot. Shred the chicken and stir it all together.
Variations and Substitutions
Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe. Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge. Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly. Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.
How to Store Chicken Pot Pie Soup
Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.
Can I freeze chicken pot pie soup?
Yes, sort of! Just allow it to fully cool to room temperature prior to storing. The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze. If you’re not picky about food textures, then you can absolutely freeze this soup! Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer. Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.
Can I make it in the Crockpot?
Absolutely! Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker. Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.
Serving Suggestions:
You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings! Here are just a few delicious options:
Homemade biscuits (like my favorite Cheddar Bay Biscuits). These homemade Drop Dumplings for Soup. Crackers Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet. Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!
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