This chicken pot pie soup is easy, affordable, and family friendly. It’s creamy, flavorful and loaded with chicken and vegetables.
This recipe is made with cooked chicken, cutting down on the cooking time. It comes together quickly so you can serve a delicious homemade soup in less than an hour, and that includes the prep work.
Soups are a wonderful way to make the most of leftovers. Like this pot pie soup, chicken tortilla soup is made with leftover chicken. This turkey rice soup puts leftover turkey breast to good use and leftover ham is the star in this creamy ham and wild rice soup.
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- Oil – Olive oil works well, but you can use your favorite oil that is suitable for sautéing.
- Produce – Onions, carrots, celery, and garlic make the soup base. Frozen peas are used instead of fresh for ease and convenience.
- Herbs and Spices – Fresh thyme, rosemary, salt, and black pepper make a simple and tasty seasoning for the soup. If you do not have fresh herbs use the dried version but cut down the amount a little.
- Broth – We use prepackaged chicken broth, use your favorite brand, or homemade if you have it.
- Cooked Chicken – Chicken breast or dark meat, as long as it is skinless and boneless use your favorite. For this recipe we use leftover rotisserie chicken, but poached chicken breast works great too.
- Butter – Regular salted butter works well, if you use unsalted then taste the white sauce and add a pinch or two of salt, if desired.
- Flour – All-purpose flour is used to make a white sauce to add creaminess to the soup.
- Milk – We use whole milk instead of half and half or cream. It is lighter but still gives us the creamy flavor we want.
- Things move quickly in the beginning in this soup. Have everything prepped and ready to go before you start cooking. I keep prepped ingredients in nesting bowls for stress free cooking.
- If you are sensitive to salt use low-sodium broth and adjust the salt at the end if needed.
- It’s best to use a heavy pot to make soups and stews. They hold the heat better and liquid comes back to a simmer quickly after ingredients are added in. We use a 3.7 quart enameled cast iron pot, and it works well.
Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onions, carrots, and celery. Cook the vegetables for 5 minutes, stir frequently.
Add the garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute, stirring frequently.
Add the chicken broth to the pot, bring the soup to a boil, lower the heat, cover, and simmer for 5 minutes, stirring occasionally.
Add the cooked chicken to the pot, cover and cook for 10 minutes.
While the soup cooks make the white sauce. Melt the butter in a small/medium saucepan over medium heat. Add the flour and cook for 2 minutes, stirring almost constantly. Next, add the milk while stirring with a whisk or large fork. Cook the sauce for 4-5 minutes, stirring occasionally.
Add the white sauce to the soup and stir vigorously until it is incorporated.
Next, add the peas and stir well. Still on medium-low, cover the soup and cook for another 5-7 minutes, stir occasionally.
Taste the chicken pot pie soup and add salt, if needed. As a reference we added ½ teaspoon to ours.
Some would argue that the best part of eating a pot pie is the pie crust. Since I cannot disagree, I served the chicken pot pie soup with pie crust crackers. They are super easy to make and go perfectly with this soup. To make them:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Unroll a refrigerated pie crust on a cutting board and use a fork to prick little holes all over.
- Use a pizza cutter or sharp knife tip to slice the dough into strips, then cut across to make rectangular shaped pieces.
- Arrange them on the baking sheet and bake for 8-12 minutes, or until golden brown.
Storing and reheating
Store the soup in an airtight container in the refrigerator for 3-4 days. To freeze the soup, store it in an airtight container. Remember to leave enough room to allow for expansion when freezing, an inch or two should do it. Freeze the soup for up to 2-3 months.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until it reaches at least 165°F, stir occasionally – or reheat in the microwave.
You may also like these easy soup recipes:
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Check out the Web Story for this pot pie soup with chicken for a quick visual on making this delicious recipe.
Chicken Pot Pie Soup
- 1 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 2 Carrots sliced into rounds or half rounds (about 1 cup)
- 2 Celery Ribs sliced
- 3-4 Garlic Cloves minced
- ½ teaspoon Chopped Fresh Thyme woody stems removed (or ¼ teaspoon dried thyme)
- ¼ teaspoon Chopped Fresh Rosemary woody stems removed (or use ⅛ teaspoon dried rosemary)
- ¼ teaspoon Salt plus extra if needed at the end (we used kosher salt)
- ¼ teaspoon Black Pepper
- 4 cups Chicken Broth
- ¾ pound Cooked Chicken skin/bones removed and cut into bite sized cubes or shredded
- ½ cup Frozen Peas defrosted (cook about half the time suggested on the package)
- 2 tablespoons Butter
- 2 tablespoon Flour all purpose
- 1 cup Whole Milk or use reduced fat if desired
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions, carrots and celery.
- Cook the vegetables for 5 minutes, until the onions start to soften and are translucent, stir frequently.
- Add the garlic, thyme, rosemary, salt, and pepper. Stir to combine and cook for 1 minute, stirring frequently.
- Add the chicken broth to the pot and stir while gently scrapping any bits off the bottom of the pot.
- Raise the heat to high and bring the liquid to a boil (it will take about 3-4 minutes to come to a boil). Lower the heat to medium-low, cover the pot and cook the soup for 5 minutes, stirring occasionally. Keep the liquid at a simmer, lower or raise the heat as needed.
- Add the cooked chicken to the pot, cover and cook for 10 minutes. Keep it on medium-low heat, it should come back to a simmer within 3-4 minutes.
While the soup cooks make the white sauce.
- Add the butter to a small/medium saucepan over medium heat. When the butter is melted and foamy, add the flour and stir until incorporated.
- Gently cook the mixture for 2 minutes to get the raw taste out of the flour. Use a whisk or a large fork and stir almost constantly.
- Next, slowly add the milk while stirring with a whisk or large fork. Continue stirring until the sauce is smooth. Cook the sauce for 4-5 minutes, stirring occasionally. When it starts simmering, lower the heat to medium-low and stir often.
- Do not leave the sauce unattended. Milk can boil over very quickly, keep an eye on it and don’t leave the stove’s side. Finally, take the white sauce off the heat and give it a stir every so often while you wait for the soup to finish cooking.
Finish the soup
- Add the white sauce to the soup and stir vigorously until it is incorporated.
- Next, add the peas and stir well.
- Still on medium-low, cover the soup and cook for another 5-7 minutes, stir occasionally.
- Taste the chicken pot pie soup and add salt to taste if needed. As a reference we added ½ teaspoon to ours.
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