Hey, Want to Try My Favorite Pot Pie Soup?
Okay, I have to tell you—this chicken pot pie soup basically rescued me the last time we had a cold snap (which admittedly isn’t that rare where I live). There’s just something about those chilly days and the feeling that you need a big, steaming bowl of comfort that sticks to your ribs… but, you know, less work than making an actual pie crust from scratch. My first go, I actually forgot the peas; my husband swears he didn’t notice! Anyway, spoonful after spoonful, this soup tastes like a weekend hug. Not to sound dramatic, but my kids ask for the ‘pie soup’ even in July. What can I say? We’re easily pleased.
Why I Keep Coming Back to This Soup
I make this chicken pot pie soup when I can’t be bothered wrestling with pastry or am just craving that creamy, cozy oven-baked vibe without the oven. My family goes wild for this—especially since I started using leftover rotisserie chicken (way less effort, zero shame). It’s the kind of meal that tastes like you spent hours on it (or at least that’s what I tell myself). Plus, on days when I just can’t face cleaning another giant pan, it all happens in one pot. Oh, and no one complains about vegetables when they’re floating in cream. If only every meal could be so sneaky.
Ingredients—With My Honest Substitutions
- 2 cups cooked chicken (I’ll use rotisserie if I’m in a hurry or leftover roast if I’m feeling fancy)
- 1 cup carrots, diced (sometimes I go frozen—and nobody’s noticed yet, honestly)
- 1 cup frozen peas (if you accidentally forget these, welcome to the club!)
- 1/2 cup celery, chopped (my grandma used to say only real celery, but I think you could swap for some extra carrots if needed)
- 1 small onion, diced (red or yellow—just not a sweet one, if you can avoid it)
- 2 cloves garlic, minced (I love garlic, but go easy if you’re not a superfan)
- 4 tbsp butter (salted, unsalted—who really keeps track?)
- 1/4 cup all-purpose flour (I once used whole wheat flour and it was, um, hearty)
- 4 cups chicken broth (boxed, homemade, I even used veggie broth once; it’s all good)
- 1 1/2 cups milk (whole, 2%, or, honestly, half-and-half if you’re feeling decadent)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley (mostly for color, I think!)
- salt & pepper (to taste—sometimes my salt hand gets too excited, so watch it)
- Optional: a dash of heavy cream or a splash of white wine; or, if you’re my neighbor, crumbled crackers on top
How I Actually Make It (And Sometimes Fudge It)
- Melt the butter in a big soup pot on medium. Add the onions, carrots, and celery—sauté until they’re kinda soft and smell incredible (8 minutes-ish). Sometimes mine even start sticking a little; just add a smidge of broth to loosen them up.
- Add the garlic and cook just another minute. Don’t wander off here; garlic goes burnt fast—learned that the hard way.
- Now, sprinkle in flour. Stir and let the gloopy mix bubble for a minute or two. Don’t worry if it looks funny—it will. This step makes it thick and homey.
- Gradually pour in chicken broth, stirring all the time so it stays smooth-ish. Then add the milk (I usually measure, but sometimes just eyeball it—don’t tell anyone).
- Chuck in the cooked chicken, peas, thyme, parsley and a good pinch of salt and pepper. Give it all a hearty stir.
- Let the soup simmer for about 20 minutes, partially covered. This is when the flavors all decide to become friends. This is also where I usually sneak a taste (or two), for science.
- If I want it ultra-velvety, a little splash of cream goes in at the end. Totally optional, but very, very yum.
- Taste again. Add more salt or pepper if you want—I often do. Then serve, steaming hot, with some sort of carb on the side. Done!
Notes That Aren’t (Quite) Professional Chef Advice
- I once tried thickening this with cornstarch when I was out of flour. Not my best improvisation, but it still worked in a pinch.
- If you use leftover roasted chicken skin, it melts into the soup and adds a flavor bomb. Only do this if you like things a little richer.
- Frozen mixed veggies—honestly, a real weeknight lifesaver but the soup feels a bit less like grandma’s Sunday best. Your pick.
All the Ways I’ve Tweaked This—The Good and the Odd
- Once I swapped out the chicken for leftover turkey at Thanksgiving—nobody noticed the difference, and it was less waste, so two birds (pun intended).
- Tried adding mushrooms; personally loved it, the kids not so much. They staged a protest.
- I once attempted a biscuit topping in the oven. It was a bit of a mess, but edible! Won’t do that again. Just serve with bread on the side.
If You Don’t Have the ‘Right’ Pot…
Look, I always say you need a dutch oven for this kind of soup, but honestly, a basic big saucepan or a soup pot is just fine. (I once made it in an old stockpot I got from a yard sale—a bit battered, but it gets the job done!)
How Long Will This Last? (Or Will It?)
Technically, this soup should keep in the fridge for 3 maybe even 4 days in a tight container. But honestly, in my house it never lasts more than a day! If, by some miracle, you have leftovers, it thickens as it sits—add a splash of milk to loosen it up when reheating.
This Is How We Serve It
I like to toss a handful of chopped parsley on top (for color, if nothing else) and my family are big on oyster crackers—not traditional, but it’s our thing. Sometimes we do toast. Or actual pie crust crumbles if I’m feeling extra (rare).
Turns Out, A Few Pro Tips Are Worth Repeating
- I once tried rushing the simmer and regretted it cause it tasted kinda flat. Give it time to bubble away.
- If you dump the milk in all at once, it clumps! Actually, it works better if you pour slow and keep stirring. (Learn form my mistakes!)
- Let it cool a few minutes before serving if you value your tongue. I never do, but I should.
Honestly, People Ask Me These Things
- Can I make this gluten-free?
- Sure thing—you can swap the flour for a 1:1 gluten-free blend, or try cornstarch if you’re brave (but keep an eye on texture; it can get almost too thick—ask me how I know).
- Does this freeze well?
- Eh, not brilliantly. The milk can split, which looks odd even though it’s technically fine. I guess you could freeze it but, I tend to just polish off the leftovers instead!
- What if I don’t have chicken?
- Use turkey, or even just up the veg for a veggie version. I mean, the soup world won’t end. (Just add more herbs for oomph!)
- Can I make this ahead of time?
- Yes! Actually, I think it tastes better the next day—just loosen with a bit of broth or milk if it’s thickened up too much.
- Why won’t my soup thicken?
- Could be the flour step didn’t bubble long enough, or maybe you added too much liquid. Honestly, I sometimes toss in a spoon of instant mashed potatoes and nobody can tell.
And, totally off-topic, but once I thought this would taste weird with a splash of hot sauce—turns out, a few drops take it up a notch! What can I say, sometimes the best ideas come form just chucking things in. Happy cooking!
Ingredients
- 2 cups cooked, shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes
- 1/2 cup diced onion
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 baked biscuits, for serving
Instructions
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1In a large pot, melt the butter over medium heat. Add diced onion and cook until softened, about 3 minutes.
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2Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth until smooth.
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3Add diced potatoes and bring to a simmer. Cook for 10 minutes, or until potatoes are tender.
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4Stir in the shredded chicken, frozen mixed vegetables, milk, dried thyme, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until thickened.
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5Ladle the soup into bowls and top each with a warm baked biscuit. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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