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This Chicken Pot Pie Soup Recipe is going to be your family’s new favorite soup!! Everything you LOVE about a chicken pot pie but in a warm and hearty soup for cold winter months! Plus it’s quick to make and uses fewer dishes than a traditional pot pie, which means it’s a great option for busy weeknights.
This thick creamy chicken pot pie soup is the ultimate comfort food but it’s made with simple ingredients. Filled with tender chicken and hearty vegetables in a creamy soup topped with quick-baking canned biscuits. When the days are too cold and you need to warm up from the inside out make this comforting soup.
Easier Chicken Pot Pie
We ALL love a good chicken pot pie but they can take a while to make unless you’re making a chicken version of this quick Puff Pastry Turkey Pot Pie, then it’s easy!
But traditional chicken pot pie typically involves a top and bottom crust and for some reason people expect a homemade pot pie to have a top AND bottom crust. I think that comes from having frozen pot pies from the old days.
As someone who prides herself on making amazing pie crust, I find it REALLY difficult to make anything that rivals the OLD frozen pot pies that had a full crust, top, bottom, and sides. INTACT. And perfectly baked.
So I’m personally happy to have this great recipe I can lean on to make something that TASTES like a fabulous chicken pot pie recipe but in a soup form. The more soup recipes THE BETTER!! On that note here’s a great recipe for Chili’s Potato Soup Recipe!
Other Comfort Food Recipes You’ll Love!
Living in Alaska we have winter weather about 7 months out of the year so you KNOW I have all the comfort food recipes you NEED to get through winter. Like my Old Fashioned Chicken and Dumplings or their quick counterpart Easy Chicken and Dumplings. My Homemade Chicken and Noodles always get rave reviews, as well as this simple Beef and Noodles!
What you need:
- olive oil
- white button mushrooms
- diced carrot
- diced celery
- diced yellow onion
- minced garlic
- all-purpose flour
- chicken broth or use chicken bouillon cubes or chicken stock if desired
- russet potatoes
- fresh or frozen peas-see about vegetables below
- fresh or frozen corn
- OPTIONAL chopped green beans
- Italian seasoning-see below
- black pepper
- 2 cups shredded chicken or chopped chicken
- ½ cup half and half can use heavy cream or milk
- Canned Biscuits for serving or some other bread-see below
- large stockpot or large dutch oven
- baking sheet (for biscuits)
- wooden spoon
What Kind of Chicken to use?
For this soup recipe, I started with cooked boneless chicken breast. But if you don’t have that use leftover chicken, store-bought rotisserie chicken, or any cooked chicken light or dark will work just fine. You can use leftover turkey breast too if that’s what you have. Canned chicken is going to be too soft for this recipe so save that for another time.
What if I don’t want canned biscuits?
For this creamy chicken soup you just need something bread-y to go on top of it when serving it, canned biscuits are easy but not necessary. Use any homemade biscuits or bread you happen to have on hand.
OR use premade pie crusts and bake up little pie crust crackers to serve on top, or do the same with puff pastry. Use saltines if that’s what you have OR you can hollow out bread rolls for bread bowls.
Can I use different vegetables??
YES! You can use up ANY leftover vegetables you have on hand if that is what you have. OR use frozen mixed vegetables if you prefer that mix. I like to add chopped green beans to my classic chicken pot pie so it makes sense to add them to this soup too.
Fresh carrots, peas, and corn work, or use all frozen vegetables. Really, use what you have or like. Just like ALL my recipes, take it and make it yours!!
This soup uses Italian Seasoning which is an herb mix. If you don’t have you can a pinch of oregano, sage, thyme and rosemary or some combination of that. You can substitute the Italian Seasoning Herb mix with poultry seasoning if you want. It is similar to Italian Seasoning and I sub them for each all the time.
Check this soup for salt before serving and stir it in as desired. The soup has a lot of flavors and the broth or stock is salted so you probably won’t need it but check it just in case. Add more black pepper as desired as well.
You can ALSO add a sprig of fresh herbs on top of the soup when serving as a garnish, such as a sprig of fresh thyme or a sage leaf, or a pinch of fresh parsley. It doesn’t need it, it’s just for looks as this point.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. Serve with bread or toast.
Chicken Pot Pie Soup Recipe
- Dutch Oven
- wooden spoon
- cutting board
- 1 Tablespoon olive oil
- 1 large carrot diced (about 1 cup)
- 2 stalks of celery diced (about 1 cup)
- 1 yellow onion diced
- 1 Tablespoon garlic minced
- ¼ cup flour
- 4 cups chicken broth
- 2 cups chopped russet potatoes
- 1 cup fresh or frozen peas
- ½ cup fresh or frozen corn
- 8 button mushrooms sliced
- ¾ teaspoon Italian seasoning
- ½ teaspoon pepper
- 2 cups shredded chicken
- ½ cup half and half
- Canned Biscuits
- Heat oil in a large soup pot over medium heat
- Saute carrot, celery, and onion until soft
- Add garlic and saute for another 30 seconds
- Stir in flour, and cook, stirrin for another 20-30 seconds
- Stir in chicken, broth, potatoes peas, corn, Italian seasoning, and pepper
- Cover and simmer until potatoes are tender
- Remove from heat and stir in half and half
- Serve with biscuits
2 thoughts on “Chicken Pot Pie Soup”
Hi, I am trying this recipe right now, for a church potluck tomorrow. I wanted to let you know that the recipe never mentions putting the chicken in! I look at telling you that, the same way as if you had something on your mouth or nose… I tell people because if it happens to me, I want them to tell me…
AH! A case of the missing comma! I added it in : )