What's in chicken pot pie soup?

Chicken pot pie soup includes shredded chicken, sautéed vegetables like carrots, celery, and onions, a thickened broth made with flour, butter, and milk or cream, plus garlic, herbs, and peas. Optional toppings include puff pastry, biscuits, or crackers.

Can I turn chicken soup into chicken pot pie?

Absolutely. To convert chicken soup into chicken pot pie soup, just use a roux to thicken the broth and add milk or cream. Toss in classic pot pie veggies like peas and carrots, and add seasonings like thyme or parsley for that familiar flavor.

What are some common mistakes to avoid when making chicken pot pie?

Avoid over-thickening the soup base or skipping the sauté step for vegetables. Don’t let the milk boil too rapidly—it can curdle. Always taste-test your seasoning as you go, and don’t overcrowd the pot with too many ingredients at once.

Chicken Pot Pie Soup: 7 Irresistible Reasons to Try It

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Is there anything better than the cozy, nostalgic taste of chicken pot pie—except maybe turning it into a spoonable delight? In this ultimate guide to chicken pot pie soup, we’ll bring the hearty flavors of your favorite pie into the world of comfort soups.

You’ll learn how to make a rich and creamy chicken pot pie soup in under an hour, what ingredients work best, common pitfalls to avoid, and how to tweak it to fit your cravings. I’ll even walk you through how this dish connects deeply with my culinary journey—from soul food Sundays in Georgia to daring flavor twists in my Austin kitchen. Let’s dive into a warming bowl of comfort that everyone will rave about.

A Southern Memory in Every Spoon

How Chicken Pot Pie Soup Found a Place in My Kitchen

Growing up in Georgia, Sunday was practically a food festival. Every cousin, auntie, and neighbor brought their A-game to the table. My mama made the best chicken pot pie you ever tasted—thick crust, golden edges, and chunks of fall-apart chicken under creamy gravy. Fast-forward a few decades: I’m in Austin, still craving that warm hug of a dish, but sometimes I just don’t have the time or energy to mess with pastry.

So I got to experimenting. What if I took all the goodness of chicken pot pie and made it, well, slurpable? That’s when chicken pot pie soup became a new family favorite. It’s everything that pie is—rich, savory, satisfying—but in a casual, weeknight-friendly form. The crust? Optional. The flavor? All in.

Chicken Pot Pie Soup Brings Comfort and Flexibility

Chicken pot pie soup isn’t just easy—it’s endlessly adaptable. Whether you’re using rotisserie chicken after a long day or adding fresh thyme from your garden, it adapts to your pantry and schedule. It fits right in the middle of my food philosophy: fun, familiar, and just adventurous enough to keep it fresh.

What surprised me the most were the compliments I got when I served this at a family gathering—my grown kids asked for seconds (and the recipe), and my neighbors swore it was better than takeout comfort food. There’s something magic about those spoonfuls of carrots, peas, and tender chicken swimming in that creamy broth. And if you serve it with flaky biscuits or a quick cornbread, you’ll swear you’re wrapped in a warm blanket.

One time, I paired this soup with my homemade biscuits and gravy and the whole table fell silent to eat. That’s how good this dish is—southern quiet-at-the-table good.

From Scratch to the Table: Making Chicken Pot Pie Soup

Ingredients List: Building Layers of Flavor

The beauty of chicken pot pie soup starts with real ingredients and smart swaps. Here’s what you’ll need:

Ingredient	Details & Substitutions
Chicken	3 cups cooked, shredded (rotisserie works great)
Butter & Olive Oil	For sautéing; feel free to use just butter for richer flavor
Veggies	1 cup each chopped carrots, celery, and onion
Garlic	2–3 cloves minced; adds aromatic depth
All-Purpose Flour	1/4 cup for thickening
Chicken Broth	4 cups, low sodium preferred
Milk + Cream	1 cup milk and 1/2 cup heavy cream (or sub half & half)
Peas	1 cup frozen peas tossed in at the end
Herbs	Thyme, parsley, salt, pepper—season to your liking

Timing the Comfort: Soup in Under 60 Minutes

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

You’ll be shocked how much flavor develops in less than an hour. That’s 20% quicker than your average pie recipe, and with no pastry chill time.

Step-by-Step Instructions

Sauté the vegetables. In a large pot, melt 2 tablespoons butter and a splash of olive oil. Add diced carrots, celery, and onions. Cook 5–7 minutes until soft.
Drop in minced garlic and sprinkle on thyme. Cook another 1–2 minutes so the garlic blooms.
Stir in the flour and whisk constantly until the mixture looks like a smooth paste. This roux will create the creamy base.
Slowly pour in the chicken broth while whisking to avoid lumps, then add milk and cream.
Bring to a gentle simmer. Stir frequently and reduce heat after it thickens—about 10 minutes.
Add the cooked chicken, peas, salt, and pepper. Let everything simmer another 10 minutes.
Finish with parsley. Taste it. Adjust seasoning. Serve hot with biscuits, puff pastry, or homemade toast.

Want a real southern inspiration? Pair it with this classic sausage gravy recipe or try a scoop of fluff from this turkey gravy recipe on top.

Making It Yours: Hacks, Extras & Healthier Twists

Add a Dash of Wild: Customization Ideas

Don’t be afraid to riff on your chicken pot pie soup. Want an herby kick? Add fresh rosemary. Looking to use up extras? Toss in corn, mushrooms, or spinach.

Vegan for a day? Substitute chicken with chickpeas or jackfruit and swap broth for veggie stock. Use coconut milk for a unique creamy twist—just know it adds a light sweetness.

Looking to stretch that soup into multiple meals? Freeze it in labeled portions. It reheats like a dream and thickens up beautifully in the fridge.

If you’re already in the Thanksgiving mindset, pair this with stuffing recipes for Thanksgiving or mix in leftover homemade stuffing right before serving.

Nutritional Note: Better-for-You Comfort

Creamy doesn’t have to mean heavy. Balance your soup with smart swaps. Use Greek yogurt instead of cream. Add cauliflower purée if you’re aiming for a thicker base without extra dairy.

For people watching sodium, homemade broth is key. If you want to understand more about managing sodium intake, this FDA resource on using the Nutrition Facts Label for sodium can help you choose wisely at the grocery store.

Craving fiber? Toss in barley or wild rice, or serve with a hearty grain bread. I often slide in a spoonful of leftover cornbread stuffing for texture and soul.

Avoiding the Pitfalls: What Not to Do

What Are Common Mistakes When Making Chicken Soup?

Let’s start with the base. Many home cooks boil chicken too long, resulting in tough, dry meat. Use pre-cooked or poached breast or thigh meat added at the end to keep things tender.

Another common issue: under-seasoning. Chicken soup loves salt—but don’t just dump it in. Taste as it cooks. Layers of herbs, garlic, and even a splash of lemon juice can fix an otherwise bland broth.

What Are Some Common Mistakes When Making Chicken Pot Pie?

When people try converting a pie recipe into soup, they often overdo the flour, resulting in gloop rather than creaminess. Use just enough flour to thicken—but always whisk in the broth slowly.

Also, resist rushing the veggie sautée. Those first five minutes bloom the base flavors. Skipping this means you’ll miss that classic, savory depth. And don’t forget contrast: flaky topping on the side or crisp garnish like baked crackers balances the soft texture of the soup.

Fans of family-style casseroles often love this dish alongside Dolly’s chicken and stuffing casserole for a crowd-pleasing dinner that stretches across generations.

FAQ

What’s in chicken pot pie soup?
Chicken pot pie soup includes shredded chicken, sautéed vegetables like carrots, celery, and onions, a thickened broth made with flour, butter, and milk or cream, plus garlic, herbs, and peas. Optional toppings include puff pastry, biscuits, or crackers.
Can I turn chicken soup into chicken pot pie?
Absolutely. To convert chicken soup into chicken pot pie soup, just use a roux to thicken the broth and add milk or cream. Toss in classic pot pie veggies like peas and carrots, and add seasonings like thyme or parsley for that familiar flavor.
What are some common mistakes to avoid when making chicken pot pie?
Avoid over-thickening the soup base or skipping the sauté step for vegetables. Don’t let the milk boil too rapidly—it can curdle. Always taste-test your seasoning as you go, and don’t overcrowd the pot with too many ingredients at once.
What are common mistakes when making chicken soup?
One major issue is overcooking the chicken, which turns it rubbery. Also, not sautéing vegetables beforehand can lead to flat flavor. Undersalting is another common misstep; be sure to season your broth thoughtfully.

Conclusion: Chicken Pot Pie Soup—Tradition in One Bowl

Chicken pot pie soup pairs everything we love about comfort food—rich flavors, tender chicken, and creamy textures—with weeknight practicality. Whether you’re chasing nostalgia or feeding a hungry crew, this soup delivers.

Remember, food should be fun, not fussy. Bring in your personality, your pantry items, and your past. Maybe even explore a few gravy options from my article on how to make gravy. Blend the old with the new, and don’t be afraid to add a twist.

Creamy Comfort in a Bowl: Chicken Pot Pie Soup That Warms the Soul