Nothing is more comforting than a warm bowl of this chicken pot pie soup.
It’s easy to prepare, impossibly rich and creamy, and oh-so-delicious.
This chicken pot pie soup recipe calls for just a handful of pantry staple ingredients, and it’s so straightforward, even novice chefs can pull it off.
It’s hearty, cozy, and kid-approved.
So, if you’re looking for an easy weeknight meal everyone will love, give it a try.
Just be sure to make enough because everyone will ask for seconds.
Creamy Chicken Pot Pie Soup Recipe
I’ve been on this earth [age redacted] years. In all that time, I don’t think I’ve ever met anyone who doesn’t love pot pie.
Chicken pot pie, turkey pot pie, beef pot pie – they’re all a hit, all the time.
It’s no surprise, then, that chicken pot pie soup is also crazy popular.
It shares the same hearty and delicious flavors as an actual chicken pot pie. (With rotisserie chicken, potatoes, and various veggies making up its bulk)
Its thick, creamy consistency is also reminiscent of a pot pie’s creamy filling.
But it’s so much easier to make than actual pot pies because you don’t have to shape any dough or pie crusts.
And you don’t have to do any baking!
You simply need one pot and about 30 minutes (or less!). This soup is effortless to make and is the perfect comfort food when the weather turns cool.
Ingredients
It may be hard to believe that such a hearty soup has so few ingredients, but it’s true.
You’ll need only nine things for this recipe, and they are:
- Butter – You’ll sauté the onions in butter before adding the other ingredients. It gives the soup a rich, buttery taste that’s impossible not to love.
- You can use oil if you prefer. Just be sure it’s a neutral flavor, like canola.
- Onion – You’ll only add a fourth cup of onions, and they provide plenty of flavor.
- Chicken Broth – Use homemade chicken broth if you have it. If not, I recommend Progresso. It has the fullest, richest taste.
- Milk – Adding milk makes the broth thicker and creamier, like a real pot pie’s sauce. I don’t recommend any substitutes here as it will affect the taste and texture.
- Garlic and Herb Sauce Mix Packet – For extra seasoning and flavor.
- Pepper – For flavor.
- Potatoes – Potatoes are one of the heartiest vegetables you can add to any soup. If you want yours to be especially filling, add one cup of peeled and diced Yukon gold potatoes.
- Mixed Veggies – All the best pot pies have tons of veggies. I use the frozen bag of mixed veggies to save time.
- Chicken – You can make your own or pick up a rotisserie-cooked chicken from the store. Either way will work just fine.
How to Make Chicken Pot Pie Soup
Making this soup is as easy as 1, 2, 3!
1. Sauté the onions.
Start by melting butter in a saucepan over medium-high heat. Then, sauté the diced onions for a couple of minutes.
They should be soft and almost translucent.
2. Add the other ingredients and stir well.
After the onions, add the chicken broth, milk, sauce mix, and pepper. Ensure everything is well mixed.
Then, add the potatoes and bring the mixture to a boil.
Reduce the heat to medium heat, and cook the potatoes for 5 to 7 minutes. Finally, add the frozen veggies and chicken.
3. Cook the soup until thick.
Let the soup cook for 10 to 15 minutes, stirring frequently. It should begin to thicken and will heat all the way through.
Once it does, it’s ready to enjoy!
Tips for the Best Chicken Pot Pie Soup
Here are a few final tips to keep in mind when making your soup:
- Use fresh veggies instead of frozen if you have the time. Using frozen veggies is super convenient. However, you won’t get much variety.
- If you prefer to use fresh veggies, you can add whatever you like. Broccoli, cauliflower, mushrooms, etc., are great options.
- No garlic and herb sauce mix, no problem! Substitute fresh herbs like garlic, rosemary, and thyme instead.
- Use heavy cream for a thicker broth. Milk works fine, but heavy cream makes it even thicker.
- Cut all the potatoes into the same size chunks. Doing so will ensure they cook more evenly.
- Serve the soup with biscuits for a more authentic pot pie experience. Homemade or canned biscuits make this soup ten times yummier.
- Make the soup more unique with sweet potatoes. The potatoes are essential here to make the soup hearty and filling. But sweet potatoes will give you more nutrients, color, and a slightly sweet flavor to boot.
How to Store Chicken Pot Pie Soup
Since this soup contains potatoes and milk, I don’t recommend freezing it.
While it’s possible, it’ll likely thaw very watery due to the milk.
Also, potatoes tend to soak up moisture as they sit. In that case, they’ll pull in the moisture from the soup and become mushy and grainy when thawed.
Instead, store the cooked and cooled soup in an airtight container. It should last in the fridge for about 5 days.
Then, when you’re ready to eat, reheat it in the microwave or on the stove:
- For the microwave: heat the soup in individual bowls. Start with 2 minutes on 100% power. If it isn’t heated through after two minutes, continue to heat and stir in 30-second intervals.
- For the stove: Heat as much as you need all at once. Warm it over medium heat, and stir continuously until it’s hot
More Chicken Soups & Stews To Try
Green Chili Chicken Soup
Paula Deen Chicken Noodle Soup
White Chicken Chili
Trisha Yearwood Chicken Tortilla Soup
Paula Deen Chicken and Dumplings
Chicken Pot Pie Soup (+ Easy Recipe)
4
servings20
minutes45
minutes330
kcalNothing is more comforting than a warm bowl of this chicken pot pie soup. It’s easy to prepare, impossibly rich and creamy, and oh-so-delicious.
Ingredients
2 tablespoons butter
1/4 cup onion, finely chopped
1 -1/2 cups Progresso™ chicken broth
1 -1/2 cups milk
1 (1.6-ounce) package garlic and herb sauce mix
1/4 teaspoon pepper
1 cup potato, diced and peeled (1 medium or 2 small potatoes)
1 (10-ounce) bag frozen mixed vegetables
2 cups deli rotisserie chicken, chopped
Instructions
- Prepare a 3-quart saucepan by melting butter in the bottom over medium-high heat.
- Once the butter is fully melted, add the chopped onion. Cook in the butter, occasionally stirring, for approximately 2 to 3 minutes. The onions should be tender but not soggy.
- Mix in the chicken broth, milk, sauce mix, and pepper. Whisk frequently until the mixture is smooth.
- Add the diced potatoes and heat the mixture until it starts to boil. Then, reduce the heat to medium and continue to cook for another 5 to 7 minutes until the potatoes are tender. Stir occasionally throughout.
- Add the frozen vegetables and chopped chicken. Stir well.
- Cook the soup for 10 to 15 minutes, stirring often. Once the soup has thickened and is hot all the way through, remove it from heat. Transfer to serving bowls, and enjoy!
