Take the comforting flavors for chicken pot pie and turn it into a soup with this 40-minute recipe for Chicken Pot Pie Soup! It’s everything you love about the classic version turned into a hearty bowl of creamy soup, complete with puff pastry croutons. Plus, it’s done in just one pot.
This Chicken Pot Pie Soup is insanely delicious—trust me when we say it’s the perfect definition of a comfort food meal. While I love a classic chicken pot pie, it’s a bit time consuming to make between the pie crust and the filling. So why not make a soup instead?! This soup recipe is simple to make with just 10 ingredients and about 40 minutes. With all the flavors of a pot pie, it’s a no-brainer!
I have a few key tips to make this soup quick and easy. The first is using boneless, skinless chicken thighs. They’re easy to prep, cook quickly, add tons of flavor and retain a juicy texture.
My second tip is adding a couple of extremely flavorful ingredients like Better than Bouillon, dried rosemary, cumin seed, and half-and-half. All of these together create a soup with insane flavor.
This easy pot pie soup is part of our annual Simple Soup Series where we share quick-cooking soups that taste like they’ve been simmering all day. Be sure to try our Mexican Chicken Soup, Chicken and Rice Soup, and Thai Coconut Shrimp Soup.
Why You’ll Love this Recipe
- 10 Ingredient Soup. This dreamy soup has all the flavors of chicken pot pie in half the time!
- One Pot Meal. We made sure to keep it easy, so this recipe uses just one pot.
- Easy to Customize. Add your favorite vegetables or herbs, feel free to change the flavors to your liking.
- An Everyday Meal. All of these ingredients are easy to find or likely already stocked in your pantry making it a realistic meal for any night of the week. Plus, it’s impressive enough to serve to guests.
Ingredients for Creamy Chicken Pot Pie Soup
This soup recipe uses just 10 ingredients which makes it ideal for a busy weeknight. But don’t relegate it to just weeknights, it’s elevated and decadent enough for weekend dinners and guests.
- Boneless, skinless chicken thighs: quick-cooking, full of flavor, and stay nice and juicy in the soup. You can use chicken breast or even shredded rotisserie chicken, but if you do, skip the initial browning step and add the diced cooked chicken to the soup while it’s simmering.
- Onion and garlic: These two aromatics are important for building flavor quickly! Use a medium yellow onion and 2–3 large cloves of garlic.
- Carrots: You’ll need 4 large carrot for this recipe. Feel free to play around with different colored carrots or even parsnips.
- Mushrooms: White button, cremini or sliced shiitake will all work great here.
- Better than Bouillon: Look for Better than Bouillon paste in the broth and soup section of your grocery store. We prefer the Roasted Chicken Base for this recipe. Do not substitute with bouillon powder or cubes.
- Dried Rosemary: Make sure you crush the dried rosemary a bit before adding it to the soup. Some brands can have very large rosemary needles.
- Cumin Seed: This is an optional ingredient but it does add a nice undertone of flavor. Use cumin seed, not ground cumin. Use leftover cumin seed to make our toasted cumin vinaigrette or Cheese Biscuits (which would be delicious with this soup 👀).
- Peas: Frozen peas are the way to go here! They are convenient and taste just as good as fresh.
- Half-and-Half: We like half-and-half because it adds decadence without being too much. For a lighter option, use whole milk. For a creamier option use heavy cream. And for a dairy-free option, use canned coconut milk or soy milk.
How to Make Chicken Pot Pie Soup
- Start by cooking the chicken pieces until no longer pink. They don’t need to be cooked through since they will finish cooking when they’re added back in at the end. But you want to give them a jump start and to get their juices into the broth of the soup.
- Soften the carrots, onion and garlic in the reserved chicken drippings. They don’t need to be too soft, just a head start.
- Add the mushrooms and cook just until they start to release their moisture.
- Add the spices and Better than Bouillon and cook briefly before stirring in the flour.
- Stir in the water and continue stirring until the flour is broken up and dispersed throughout.
- Bring the soup to a simmer than add the chicken back in a simmer until cooked through.
- Over low heat, stir in the peas and the half-and-half. Be sure to season to taste with more salt and pepper as needed!
Pro Tips
- Making a thicker pot pie soup. If you like a thick and creamy soup, add less water and thin at the end to your desired consistency.
- Take the extra step to make our 2-ingredient easy puff pastry biscuits. This soup is absolutely dynamite when topped with our puff pastry “biscuits.” But if you don’t have time, grab some good crusty bread from the store to serve alongside it.
- Don’t simmer for too long after adding the half-and-half. Simmering milk or half-and-half can cause it to separate and the soup will look curdled.
- Use rotisserie chicken for an even easier pot pie soup recipe. Just dice the chicken and simmer until warmed through.
Variations and Substitutions
This soup lands squarely in the healthy-ish category. It’s pretty healthy but there’s room to lighten if up if you want. Here are some ideas to make the soup a bit more healthy.
- Swap the dairy. Instead of half-and-half use whole milk, canned coconut milk or soy milk.
- Use diced chicken breasts instead of chicken thighs. If you prefer the breast meat, no problem! Just skip the initial cooking process and simply add the chicken breast to the soup while it’s simmering.
- Try using ground meat. Instead of chicken thighs you can also use ground chicken or ground turkey. If you also keep ground meat in the freezer for easy meal prep, good news, because this soup is also delicious with ground meat.
- Make it whole-wheat. Swap the all-purpose flour for whole-wheat flour or sorghum flour (gluten-free).
Storing Leftovers & Make Ahead Instructions
The best part is, this chicken pot pie soup recipe stores like a dream! We love to add it to our meal prep list for an easy lunch during the work week or freeze it to eat on a later date.
- Make Ahead: According to the USDA, cooked chicken can be stored in the refrigerator for up to 4 days. So, this soup can be made up to 4 days ahead of time (though it’s best served fresh or 1 day after).
- For the Fridge: Store chicken pot pie soup leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze chicken pot pie soup in an airtight container or zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: It’s important to gently reheat this soup on the stove top over low heat. Avoid vigorously simmering or boiling or you may end up with scorched milk solids.
What to Serve with this Chicken Pot Pie Soup Recipe
This creamy pot pie soup is totally a meal on it’s own (especially when you add the puff pastry croutons). But we have some suggestions of other delicious sides to pair with it as well to soak up all the delicious broth!
FAQs
Absolutely! Diced gold potatoes, parsnips, celery, and broccoli are all great options.
Yes, you can freeze this soup. Freeze chicken pot pie soup in an airtight container or zipper-lock freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
We recommend making our very simple and very delicious puff pastry “biscuits.” Though you can also serve this with our Buttermilk Biscuits.
We use flour to thicken this soup, though you can also use cornstarch. However, for a recipe like this where you simmer the soup, we recommend using flour instead of cornstarch since it’s more stable.
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Creamy Chicken Pot Pie Soup (10 Ingredients)
Description
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs, diced into bite sized pieces
- 1 yellow onion, diced
- 4 large carrots, diced
- 2 large cloves garlic, minced
- Kosher salt
- 8 ounces white button mushrooms, cut into 1-inch chunks
- 2 teaspoons Better than Bouillon Roasted Chicken
- 2 teaspoons dried rosemary, crushed + more for croutons
- 1 teaspoon cumin seeds, optional + more for croutons
- ¼ cup all-purpose flour
- 2 cups frozen peas
- 1 cup half-and-half
Optional Puff Pastry Biscuits:
- 1 thawed puff pastry sheet
- 1 egg
Instructions
- Heat oven to 425ºF with rack set in middle position.
- Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 diced chicken thighs and season with 1 teaspoon Morton kosher salt (or 1 ¼ teaspoons diamond crystal). Cook until just barely no longer pink, about 3 minutes; transfer chicken to a bowl. Reserve drippings in pot.
- Increase heat to medium-high. Add 1 diced onion, 4 diced carrots and 2 cloves minced garlic; season with 1 teaspoon Morton kosher salt (or 1 ¼ teaspoons Diamond Crystal). Cook until starting to soften, about 3 minutes.
- Add 8 ounces mushrooms (cut into chunks) and cook 2 minutes.
- Add 2 teaspoons Better than Bouillon, 2 teaspoons crushed dried rosemary and 1 teaspoon cumin seeds to pot and cook 2 minutes.
- Stir in ¼ cup flour and cook 1 minute.
- Stir in 3 cups water and bring to a boil. Continue to stir occasionally to break up and disperse flour.
- Meanwhile, cut thawed sheet puff pastry into 1 inch pieces; transfer to a parchment-lined baking sheet.
- In a small bowl, beat 1 egg with a splash of water. Brush egg wash over puff pastry pieces then sprinkle with dried rosemary, dried cumin seed and flaky sea salt. Bake until puffed and golden brown, 15–20 minutes.
- Once soup has come to a boil, stir in browned chicken, reduce heat to medium and simmer 5 minutes.
- Reduce heat to low and stir in 2 cups peas and 1 cup half-and-half. Keep warm over low until ready to serve.
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Equipment
Notes
Lighter: use whole milk instead of half-and-half.
Dairy-free: use canned coconut milk or soy milk.
Gluten-free: use King Arthur 1:1 gluten-free flour blend instead of all-purpose flour.
Nutrition
This recipe was originally published October 3rd, 2021. It has since been updated for clarification.
This was absolutely delicious! First soup of the fall soup season and it did not disappoint. I made it exactly as written. Can’t wait to explore more of your recipes.
Hi Mer, I’m so happy you enjoyed the soup!! Thanks for giving it a try and leaving a comment! I hope you enjoy the other soups we’ve got!!