If you’re craving the cozy comfort of a home-cooked classic but want something simple enough for a weeknight, Chicken Pot Pie Soup is destined to steal your heart. This recipe combines everything you adore about the timeless pot pie—tender chicken, hearty potatoes, sweet vegetables, and that iconic pie crust—but transforms it into a luscious, spoonable soup. With every bite, you’ll get warmth, nostalgia, and the fun surprise of golden pie crust pieces for dipping. Trust me, there’s no better way to light up a chilly evening!

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Chicken Pot Pie Soup serves an important role, creating the irresistible layers of flavor you crave. The best part? They’re all simple staples that come together effortlessly, each adding richness, color, or that signature creamy texture.

Russet potatoes: Peeled and diced, these add heartiness and soak up all those savory flavors.
Salt: Essential for seasoning the base and bringing out all the other flavors.
Boneless skinless chicken breasts: Tender, lean, and perfect for shredding or dicing into bite-sized pieces.
Chicken bouillon granules: Intensifies the chicken flavor without the need for extra stock.
Vegetable oil: Helps sauté your aromatics for a flavor-packed foundation.
Butter: Adds richness and that classic “pot pie” mouthfeel.
Onion: Diced onion gives aromatic depth and sweetness to the base.
Celery: A must for its subtle crunch and fresh flavor.
All-purpose flour: Thickens the soup into a perfectly creamy delight.
Italian seasoning: Lends a blend of herbs that tie the flavors together beautifully.
Pepper: A little bite to wake up the creamy broth.
Frozen mixed veggies (green beans, peas, corn, carrots): Colorful, convenient, and they save a ton of time.
Heavy cream: The secret to that dreamy, velvety texture.
Additional salt to taste: Adjust at the end for the perfect seasoning.
Store bought pie crust (refrigerated): The fun finishing touch—baked until golden and flaky for dipping and munching!

How to Make Chicken Pot Pie Soup

Step 1: Cook the Chicken

Fill your Dutch oven with two quarts of water and bring it and the salt to a steady boil. Gently slip in the chicken breasts and let them simmer until perfectly cooked and juicy—eight to ten minutes does the trick. Set the cooked chicken aside so it can cool, and don’t toss the water; you’ll be using it for maximum flavor.

Step 2: Build the Broth

Stir the chicken bouillon granules into the cooking liquid left in the pot. Raise the heat just a bit and let it boil away until it’s reduced by half—about ten minutes. This concentrates all that delicious chicken flavor and creates the backbone for your soup.

Step 3: Dice the Chicken

Once the chicken has cooled enough to handle, dice it into generous bite-sized chunks. This gives every spoonful a satisfying piece of chicken without being overwhelming.

Step 4: Sauté the Aromatics

Heat a combination of oil and butter in a large skillet over medium. Toss in the onion and celery, and sauté them until slightly softened and fragrant—about two minutes. This step infuses your soup with extra flavor and that classic pot pie aroma.

Step 5: Make the Roux

Sprinkle the flour into your skillet and whisk it thoroughly into the oil/butter mixture, creating a smooth roux. Stir in the Italian seasoning and pepper, then let the roux cook for three minutes to develop a rich flavor and ensure your soup thickens without any floury taste.

Step 6: Combine the Elements

Now, gradually whisk the roux into your bubbling bouillon mixture in the Dutch oven. This is when it all comes together! Bring the soup to a boil, then add the diced potatoes. Let them simmer for ten minutes to soften and soak up all that flavor.

Step 7: Add Veggies and Chicken

Toss in the frozen mixed vegetables along with your diced chicken, then let everything simmer for an extra five to eight minutes. The vegetables warm through and the chicken becomes even more tender, resulting in a soup that’s brimming with hearty goodness.

Step 8: Finish with Cream

Pour in the heavy cream and let your Chicken Pot Pie Soup simmer for another three minutes. Taste and add extra salt if you need to. The cream gives your soup that luscious, silky finish everyone loves in a pot pie filling.

Step 9: Bake the Pie Crust

Preheat your oven to 400 degrees, unroll the pie crust onto a baking sheet, and bake it until golden brown. Slice it into pie-shaped wedges—these buttery, flaky treats make dipping into your soup even more fun.

How to Serve Chicken Pot Pie Soup

Garnishes

For a truly irresistible touch, sprinkle each bowl with a bit of fresh chopped parsley, cracked black pepper, or even a pinch of grated Parmesan. Don’t forget to add a few pie crust pieces right on top—this not only looks beautiful but gives every bite a pop of savory crunch!

Side Dishes

While Chicken Pot Pie Soup is a meal in itself, I love pairing it with a simple side salad or some roasted garlic green beans for a burst of freshness and color. If you’re feeling indulgent, add a slice of warm, crusty bread to soak up every last drop of the creamy broth.

Creative Ways to Present

Get playful with how you serve! Try ladling the soup into oven-safe bowls, topping each with pie crust before broiling for a few minutes for a “baked” effect. Or, make mini pie crust twists for dipping. Little touches like herbs, cute bowls, or a drizzle of cream make this soup irresistible for family or guests.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup stores like a dream! Let the soup cool to room temperature before transferring it to airtight containers. It will keep well in the fridge for up to three days, making it perfect for next-day lunches or easy dinners.

Freezing

If you want to freeze your soup, just portion it out (without the pie crust) and place in freezer-safe containers. It should keep beautifully for up to two months. Let it thaw overnight in the refrigerator before reheating for the best texture and flavor.

Reheating

Warm leftovers gently on the stove over medium-low heat, stirring occasionally until the soup is piping hot and creamy. If the soup thickens in the fridge or freezer, add a splash of chicken broth or milk while reheating to restore its velvety texture. Pie crust pieces are best added fresh.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a great time-saver and brings wonderful flavor into Chicken Pot Pie Soup. Just shred and add it during the step where cooked chicken goes in—the rest of the process stays the same.

What if I don’t have a Dutch oven?

No worries at all. Any large, heavy-bottomed pot will work perfectly for Chicken Pot Pie Soup. Just make sure it’s big enough to simmer all those cozy ingredients together.

Can I make this soup gluten-free?

Definitely! Use a gluten-free all-purpose flour and substitute a gluten-free pie crust. Double-check that your bouillon is gluten-free as well, and you’ll still enjoy all the creamy, comforting goodness of the original.

Is it possible to lighten up the soup?

You sure can. Swap half-and-half or whole milk for the heavy cream, and you’ll still get a lovely creamy texture with less richness. You can also use olive oil instead of butter if that’s your preference.

Can I add other vegetables?

Why not? Feel free to toss in mushrooms, diced bell pepper, or even spinach in the last few minutes of simmering. Chicken Pot Pie Soup adapts beautifully to your tastes and what’s in your fridge.

Final Thoughts

I can’t recommend Chicken Pot Pie Soup enough if you want the flavors of a classic without all the fuss. It’s the kind of meal that turns any evening into something special—rich, soul-soothing, and full of homey charm. Give it a try, dip in that flaky pie crust, and get ready for smiles all around!