Chicken pot pie soup is an easy take on classic chicken pot. This hearty soup recipe warms up cold nights with its rich creamy broth, tender chicken, and loads of vegetables. The perfect meal to feed to picky eaters or gift to a friend going through a hard time, this chicken pot pie soup is a bowl of cozy comfort food.
The first meal we received after we were home from the hospital after my son’s stillbirth and while his twin was still fighting in the NICU was chicken pot pie. It was a relief that night to pop that pot pie in the oven, knowing that dinner was taken care of.
I realized that night eating the gifted chicken pot pie how much the small act of bringing someone going through a tough time food actually means to that family. It may seem like a small thing to do but it really did ease our burden. We were left blinking surrounded by the ashes of what we thought our life would be, having no clue which way was up. Doing even small tasks like getting dinner on our table was a huge feat. But eating home cooked food together around our table with our daughter brought a small slice of normal back. And that was everything.
These meals weren’t just meals. They were a lifeline that gave me the chance to have a slice of a normal family life in the midst of the most difficult time I’ve ever gone through. Having someone take a few minutes out of their day to make sure chicken pot pie showed up on our doorstep was the care we needed, the sweetness of life we needed to be reminded of.
It was even sweeter because I figured that there was a good chance my 4 year old daughter would eat it. Chicken is pretty safe bet for her as long as it’s not spicy. If it’s spicy, forget it. And really, there’s no such thing as a spicy chicken pot pie.
This chicken pot pie soup certainly isn’t spicy. It’s rich and hearty and shockingly simple, full of easy ingredients. Sure the veggies require some chopping, but beyond that the effort is very minimal. There’s no fancy cooking techniques and not a lot of active prep time to get this on the table.
The end result? A wholesome, totally comforting and satisfying chicken pot pie soup.
Tips to Make Chicken Pot Pie Soup
- Don’t skimp on butter, olive oil, or flour. These ingredients provide richness and create the roux, which thickens the soup.
- Use half and half, light cream, or whole milk. I don’t recommend using skim milk or lower fat products. The soup won’t have as much body to it.
- Feel free to use precooked chicken like a shredded rotisserie chicken instead of cooking your own. If you do this, the cook time decreases by about 10 minutes.
- Adjust the veggies to suit your taste. If you don’t like celery, don’t add it. Love mushrooms? Throw them in.
- Feel free to use this soup as pot pie filling and top with a pie crust before baking in the oven until the crust is brown.
Looking for other grief meals? Try these:
- Chicken Tortilla Soup
- Lemon Pesto Chicken Orzo Skillet
- Beef and Quinoa Taco Skillet
- Roasted Southwestern Steak and Baby Potatoes
- Parmesan Lemon Chicken Soup
- Easy Skillet Baked Ziti
Looking for other chicken soup recipes? Try these:
Chicken Pot Pie Soup RecipePrint
Chicken pot pie soup is an easy, hearty soup recipe with all the flavors of chicken pot pie
- 2 tbs butter
- 1 tbs olive oil
- 1 cup chopped carrots
- 1 cup (about 2 stalks) chopped celery
- 1 small yellow onion, chopped
- 1 heaping cup of baby red potatoes, quartered
- 2 chicken breasts, cut into 1” pieces*
- 4 cloves of garlic, pressed
- 1 tsp poultry seasoning
- salt and pepper to taste
- 6 tbs flour
- 6 cups chicken stock or broth
- 16 ounces of frozen mixed vegetables
- 1.5 cups of half and half
- Heat a stock pot over medium heat with 2 tbs butter and 1 tbs olive oil. When the butter is melted and oil is warm, add chopped onions, carrots, celery, and potatoes. Season with salt and pepper. Cook about 2 minutes, until the veggies begin to sweat or just barely soften. Add the cut chicken breast and garlic. Season with salt, pepper, and 1 tsp of a poultry seasoning. Cook until the chicken is golden on the outside and cooked through on the inside, about 5 minutes per side. Stir frequently. Stir in 6 tbs flour and keep stirring until the liquid released by the veggies and chicken reaches a paste like consistency. Stir in the chicken stock. Bring to a slow simmer and let simmer for about 15 minutes. Stir in the frozen veggies. Bring back to a slow simmer and allow to simmer for 3-5 minutes. Stir in the half and half and cook another 2 minutes until the soup is warmed through. Serve and enjoy.
Feel free to reduce the cook time by using precooked shredded or chopped chicken
- Serving Size: 4-6 servings