This soup is also incredibly versatile. Make it on Sunday, and you’ll have delicious lunches or quick dinners throughout the week. Unlike many creamy soups that separate when reheated, this one maintains its velvety texture beautifully, making it ideal for meal prep enthusiasts.
One of my favorite aspects of this recipe is how easily it can be customized. Whether you’re working with leftover roast chicken, prefer different vegetables, or want to adjust the thickness to your liking, this forgiving recipe welcomes your personal touch.
Ingredients for the Best Chicken Pot Pie Soup
The beauty of this recipe lies in its simple, wholesome ingredients that combine to create something truly special. Here’s what you’ll need:
For the soup base:
- 2 tablespoons butter
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups diced potatoes (about 2 medium)
- 3 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper to taste
For the pie crust topping:
- 1 refrigerated pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Pro tip: Rotisserie chicken isn’t just a time-saver—it adds an extra layer of flavor that makes this soup truly exceptional. If you’re cooking chicken specifically for this recipe, consider seasoning it with poultry seasoning or herbs de Provence before cooking for added depth.
The vegetables listed are traditional pot pie ingredients, but feel free to incorporate others you might have on hand. Green beans, corn, or even mushrooms make wonderful additions. Just remember to adjust cooking times accordingly—heartier vegetables should go in earlier than delicate ones.
Step-by-Step Cooking Instructions
Creating this soul-warming soup is surprisingly simple. Follow these steps for pot pie perfection in a bowl:
1. Prepare the pie crust topping:
Preheat your oven to 375°F (190°C). Unroll your pie crust onto a baking sheet lined with parchment paper. Brush lightly with beaten egg, then use a pizza cutter to cut into 1-inch squares or triangles. Bake for 10-12 minutes until golden and flaky. Set aside to cool while preparing the soup.
2. Start building flavor:
In a large Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes. Add the garlic and thyme, cooking for another 30 seconds until fragrant.
3. Create the creamy base:
Sprinkle flour over the vegetable mixture, stirring constantly for about 1 minute to cook off the raw flour taste. This creates a roux that will thicken your soup. Gradually add the chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
4. Add potatoes and chicken:
Add the diced potatoes to the simmering broth, cooking until just tender (about 10-12 minutes). Once potatoes are fork-tender, add the cooked chicken and frozen peas. Let everything simmer together for another 5 minutes.
5. Finish with cream:
Reduce heat to low and stir in the heavy cream. Warm through without boiling (boiling can cause the cream to separate). Season generously with salt and freshly ground black pepper to taste.
6. Serve with style:
Ladle the hot soup into bowls and top with several pieces of the baked pie crust. The contrast between the crisp, flaky crust and the creamy soup creates the perfect bite!
Tips for the Perfect Soup Every Time
Creating truly exceptional Chicken Pot Pie Soup comes down to mastering a few simple techniques:
Build layers of flavor: Take your time sautéing the vegetables until they develop a light caramelization. This creates a foundation of flavor that elevates the entire soup.
Watch your vegetables: For the best texture, avoid overcooking your vegetables. Nobody wants mushy carrots or disintegrating potatoes! The potatoes should be just fork-tender, and the peas should maintain their bright green color.
Master the thickness: This soup should be creamy and substantial, but still spoonable. If it’s too thick, add more broth; if too thin, you can create a quick slurry with a tablespoon of cornstarch mixed with cold water and stir it in while the soup simmers.
Season properly: Taste and adjust seasoning at the end. The chicken broth you use will impact how much salt is needed. Remember that proper seasoning makes the difference between good soup and great soup.
Store the crust separately: If you’re planning for leftovers, store any unused pie crust crumbles in an airtight container at room temperature and add them to the reheated soup just before serving to maintain their crispness.
Delicious Variations & Swaps
One of the joys of home cooking is making recipes your own. Here are some wonderful ways to customize this soup:
Vegetarian Version: Replace the chicken with a mixture of sautéed mushrooms and white beans for a hearty vegetarian option with plenty of protein. Use vegetable broth instead of chicken broth.
Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount). Serve with gluten-free crackers instead of pie crust, or find a gluten-free pie crust option.
Dairy-Free Option: Full-fat coconut milk makes a surprisingly delicious substitute for heavy cream. The subtle coconut flavor works beautifully with the savory elements of the soup.
Herb Garden Variation: Expand beyond thyme with a tablespoon of fresh chopped herbs like rosemary, sage, or parsley added just before serving for a garden-fresh flavor boost.
Spicy Twist: Add a dash of cayenne pepper or a few dashes of hot sauce to give your soup a warming kick—perfect for chilly evenings or when you’re fighting a cold!
How to Store & Reheat Leftovers
This soup gets even better with time as the flavors continue to meld, making it perfect for meal prep:
Refrigerator Storage: Cool the soup completely before transferring to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. Remember to store the pie crust topping separately to maintain its crispness.
Freezer-Friendly: For longer storage, freeze the soup (without the cream added) in freezer-safe containers for up to 3 months. Leave some space at the top of containers as the soup will expand when frozen. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding the cream after the soup is heated through.
Reheating Tips: The best way to reheat this soup is slowly on the stovetop over medium-low heat. Stir occasionally to prevent scorching. If the soup has thickened too much during storage, add a splash of broth or milk to reach your desired consistency. Microwave reheating works in a pinch—just use medium power and stir halfway through.
What to Serve with Chicken Pot Pie Soup
While this hearty soup is a complete meal on its own, a few thoughtful accompaniments can elevate your dining experience:
Fresh bread: A crusty baguette or warm dinner rolls are perfect for sopping up every last drop of the creamy broth.
Simple salad: Balance the richness of the soup with a light side salad dressed with a simple vinaigrette. A mix of crisp greens with thinly sliced apple or pear provides a refreshing contrast.
Extra pie crust: If you’re a fan of the flaky topping (and who isn’t?), consider baking extra pie crust crumbles. They’re irresistible and ensure every spoonful can include that perfect crispy element.
Hot beverage: On particularly cold days, pair this soup with a mug of apple cider or hot tea for the ultimate cozy meal experience.
Conclusion
This Chicken Pot Pie Soup truly represents comfort food at its finest—bringing together the nostalgic flavors of a classic American dish in a form that’s practical for modern, busy lives. The combination of creamy broth, tender vegetables, succulent chicken, and flaky pie crust creates a dining experience that’s both familiar and exciting.
