Chicken Pot Pie Soup

This soup takes the filling of a chicken pot pie, with shredded chicken, carrots, celery, onion and peas in a thyme and rosemary broth, and turns it into a creamy soup you make in one pot. The cream goes in at the end. If you want the pie feeling, you can top it with biscuit dough or pie crust and bake it until golden. The recipe makes 6 servings and takes 45 minutes.

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It suits a weeknight dinner or a table of guests, and it is a good way to use leftover chicken or turkey.

What Goes in the Pot

The full amounts are in the recipe card. These are the parts that shape the flavor.

• Onion (1 cup), carrots (2 cups) and celery (2 cups), all diced: the base. The onion gives sweetness, the carrots sweetness and color, and the celery a fresh taste and some texture.
• Olive oil (1 tablespoon) and garlic (3 cloves, minced): the oil is for softening the vegetables, and the garlic goes in for the last minute before the broth.
• Dried thyme (1 teaspoon) and dried rosemary (1 teaspoon): thyme adds an earthy note that suits chicken and vegetables, and rosemary adds a woodsy, fragrant one.
• Chicken broth (4 cups): the savory base that ties everything together.
• Cooked, shredded chicken (2 cups): makes the soup hearty. Leftover turkey works in its place.
• Frozen peas (1 cup): they add sweetness and color and go in with the chicken.
• Heavy cream (1 cup): stirred in at the end for a smooth, velvety finish.
• Biscuit dough or pie crust (1 cup, optional): baked on top if you want a crisp lid.

Cooking Notes

Soften the vegetables well. Cooking the onion, carrots and celery longer, until they start to caramelize, adds richness. A splash of white wine with the broth is another way to add depth.

Keep the simmer short. The chicken and peas need only about 10 minutes at a simmer after the broth comes to a boil. Season with salt and pepper once the cream is in.

Adjust it as you like. A pinch of red pepper flakes adds heat, and diced potatoes or corn make the soup heartier.

The Biscuit or Pie Crust Topping

The topping is optional and goes on at the end. Prepare the biscuit dough or pie crust (1 cup), set it on top of the finished soup and bake until golden. The soup is already complete without it, and it is a fair choice for a night when you want a crisp layer to break through.

Making It Ahead

Make a large batch on the weekend and keep it in the refrigerator for up to three days. The flavors blend as it sits, and it tastes even better the next day. Reheat it on the stove. If you plan to freeze it, hold back the cream until you reheat.

Variations

• Vegetarian: replace the chicken with mushrooms, zucchini or potatoes and use vegetable broth.
• Fresh herbs: chopped parsley or dill stirred in just before serving brightens the soup. Nutmeg or smoked paprika are other options.
• Leftovers: shred roast chicken or turkey and add it to the pot, which saves time.

What to Serve with It

Crusty bread or fresh biscuits are good for dipping into the creamy broth. A green salad with a tangy vinaigrette balances the richness. Chopped parsley or chives add color on top, and a spoonful of sour cream or a sprinkle of grated cheese adds more creaminess.

For a drink, a crisp white wine such as Sauvignon Blanc cuts through the cream. Iced tea or sparkling water with lemon are the non-alcoholic choices.

How Long It Takes

Prep is 15 minutes, mostly chopping vegetables. Cooking is about 30 minutes. That makes 45 minutes in total. Prepping the vegetables ahead, or buying them pre-chopped, shortens it further.

Nutrition per Serving

One bowl has approximately 400 calories, 25 grams of fat (12 grams saturated), 30 grams of carbohydrates, 4 grams of fiber, 5 grams of sugar, 22 grams of protein and 800 milligrams of sodium. With that much sodium, adjust any extra salt to your needs.

FAQ

What is chicken pot pie soup?

It is a soup with the flavors of a classic chicken pot pie: shredded chicken, vegetables and a rich broth, finished with a little cream.

Can I make it ahead of time?

Yes. It keeps in the refrigerator for up to three days, and it tastes even better the next day.

Can I make it vegetarian?

Yes. Replace the chicken with mushrooms and potatoes, and use vegetable broth. Beans can be added for extra protein.

Can I freeze it?

Yes, for up to three months in an airtight container. Leave out the cream until you reheat it, because dairy can change texture when frozen and reheated.

Is there a good side for this soup?

Crusty bread, biscuits or a light salad. The bread is for dipping, and the salad contrasts with the creamy soup.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us