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Chicken Pot Pie Soup is a comforting classic reimagined. It’s a lighter version of traditional chicken pot pie that doesn’t compromise on the flavors and textures we all love. This recipe is perfect for those days when you want something hearty but not too heavy – a dish that’s both familiar and refreshingly new.

This soup brims with pot pie’s essential ingredients like succulent chicken, tender vegetables, aromatic herbs, all in a rich, creamy broth that’s surprisingly light. The process to make it is as simple as it is rewarding: vegetables and herbs simmer gently, melding their flavors, while a roux-based thickening brings the broth to just the right consistency. Adding pie crust crackers, though optional, adds a playful nod to its pie inspiration. Easy enough to make any time, it’s a comforting meal that’s ideal for a relaxed family dinner or a soothing lunch.

Ingredients You Need to Make Chicken Pot Pie Soup

  • Olive Oil: Choose a good-quality extra virgin olive oil for a richer flavor.
  • Onion: Look for firm onions with a shiny, smooth outer layer. Yellow onions are a versatile choice.
  • Carrots: Fresh, firm carrots with deep orange color are best. Avoid those with any signs of softness.
  • Celery: Look for celery with crisp, tight stalks. Leaves should be fresh and green, not yellow or wilted.
  • Potatoes: Opt for Yukon Gold or similar waxy potatoes for their creamy texture and good flavor.
  • Thyme: Use dried thyme for a concentrated flavor, but if you prefer fresh, double the amount for a bright, lemony flavor.
  • Chicken Broth: Choose a broth with a rich, natural chicken flavor. Low-sodium options allow better control of the overall salt content.
  • Butter: You can use either salted or unsalted butter, depending on what you have on hand.
  • Flour: Standard all-purpose flour works well for thickening; be sure it’s fresh and free of lumps.
  • Chicken: Fresh, skinless chicken breast meat is ideal. Be sure the chicken is firm and pink, with no off-odors.
  • Frozen Peas: Go with a brand you know and like. A bag where you can feel individual peas, not big clumps, is a good sign they were frozen properly.
  • Half and Half: Be sure to use fresh half and half and, ideally, avoid ultra-pasteurized versions which can sometimes add a “cooked” taste.
  • Salt and Freshly Ground Black Pepper

Recipe Options

  • Swap Olive Oil with Butter: Start with butter instead of olive oil for a richer flavor base.
  • Try Different Vegetables: Add parsnips or turnips for a twist on the traditional veggie mix.
  • Richer Cream Option: Use heavy cream instead of half and half for a more indulgent soup.
  • Herb Variations: Experiment with rosemary or sage instead of, or combine with thyme for a different herb profile.
  • Pea Alternatives: Use corn or green beans if you’re not a fan of peas.
  • Pie Crust Topping: For extra crunch and flavor, serve with pie crust crackers or a sprinkle of crumbled crackers.

5 Recipe Tips

  1. Prep Vegetables First: Chop all your vegetables before you start cooking. This keeps things organized and efficient in the kitchen.
  2. Simmer Gently: When simmering the soup, keep it at a gentle bubble. This develops flavors without overcooking the vegetables.
  3. Roux Consistency: For the roux, cook it until it’s a light golden brown. This cooks off the raw flour taste and gives a richer flavor to the soup.
  4. Stir Regularly: Keep stirring the soup once you add the roux. This prevents lumps and ensures an even thickness.
  5. Adjust Seasonings at the End: Taste your soup once it’s done and adjust salt and pepper until you have the right balance of flavors.

Storage and Reheating Instructions

Store Chicken Pot Pie Soup in an airtight container in the refrigerator for up to three days. It can be frozen for up to three months, but keep in mind that the cream and potatoes may change in texture. For better results, add fresh cream and potatoes when reheating. To reheat, thaw in the refrigerator if frozen, and then warm the soup gently on the stove over low to medium heat until heated through.

Serve With

This soup is entirely satisfying on its own (and can be made with leftover turkey like this Turkey Pot Pie or Turkey Pot Pie Soup), but it’s also delicious served with Pie Crust Crackers (or baked scraps of Lard Pie Crust) or biscuit crackers made from my favorite Homemade Biscuits. They’re simple to make and perfect for those who don’t want to give the crust up completely (like me!).

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How to Make Chicken Pot Pie Soup

In a large pot over medium heat, heat olive oil and sauté onions with a light sprinkle of salt until softened. Add carrots, celery, and potato, continuing to cook for a few minutes. Mix in thyme and chicken broth, then bring to a boil, reducing to a high simmer until the vegetables are nearly tender.

In a separate saucepan, melt butter over medium heat, whisk in flour to cook out the raw flour taste, and then add this mixture to the pot, stirring until the soup begins to thicken. Finally, stir in chicken, peas, and half and half, seasoning with salt and freshly ground black pepper to taste. Serve the soup hot, with Pie Crust Crackers if you like.

Recipe Video

Chicken Pot Pie Soup

5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Course: Main Course
Cuisine: American
Calories: 385
Servings: 4 people
A light and hearty soup, blending rich creaminess with the comforting flavors of a traditional pot pie.

Ingredients  

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 pound potatoes diced (I used Yukon Gold)
  • 1 teaspoon dried thyme leaves
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 4 tablespoons unbleached all-purpose flour
  • 2 cups diced cooked chicken
  • 1 cup frozen peas
  • 1/2 cup half and half
  • salt and freshly ground black pepper
  • Pie Crust Crackers optional

Instructions 

  • Heat olive oil in large pot over medium heat. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and chicken broth and bring to boil. Reduce heat and keep at a high simmer 10 minutes or until vegetables are nearly tender.
  • Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. (At this point, the potatoes should be tender.) 
  • Stir in chicken, peas and half and half; season to taste with salt and freshly ground black pepper.
  • Serve hot, with Pie Crust Crackers if desired.

Nutrition

Calories: 385kcal | Carbohydrates: 19g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 1073mg | Potassium: 535mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5977IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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16 Comments

  1. Mimi Rippee says:

    Great idea! My husband would love this! I’m not as much of a soup eater as he is.

    1. Marissa Stevens says:

      Thank you, Mimi!

  2. Beeta @ Mon Petit Four says:

    I absolutely adore this idea! As much as I am no stranger to the use of butter and cream in recipes (hellooo French food!), there’s something about chicken pot pie’s consistency that just has me done by spoonful #3. But I love the flavors of the dish, so I am so stoked you made this lightened up soup version! And omg the pie crust crackers? GENIUS! You are amazing, Marissa <3

    1. Marissa says:

      aww, thank you so much Beeta! 🙂

  3. Karen (Back Road Journal) says:

    Your lightened up version of pot pie sounds very nice for a winter’s day. I do something very similar but your version is definitely lighter as you have turned it into a soup. Sounds perfect for our Florida winters where it is never that cold. 🙂

    1. Marissa says:

      That’s a great point, Karen. When it isn’t particularly cold outside, it’s definitely more comfortable to cook on the stove than fire up the oven! 🙂