Cozy up with a bowl of Chicken Pot Pie Soup, where creamy broth meets tender chicken and vibrant veggies in every spoonful. This comforting twist on a classic dish delivers all the rich, savory flavors of pot pie—without the fuss. Ready in just 40 minutes, it’s the perfect weeknight dinner that feels like a warm hug.
Each bite is a delightful mix of textures: soft carrots, crisp peas, and flaky bites of golden pastry. With a hint of thyme and a touch of sweetness from fresh corn, this soup is as nourishing as it is delicious. Plus, it’s packed with protein and fiber, making it a hearty, guilt-free indulgence you’ll want to savor again and again.
Ingredients for Chicken Pot Pie Soup
- ¼ cup all-purpose flour (for thickening the soup)
- 2 cups water (divided: ½ cup for slurry, 1½ cups for soup)
- 4 cups fat-free milk (or substitute with whole milk for a creamier texture)
- 1 stalk celery, diced (adds a fresh, earthy flavor)
- 1 onion, diced (yellow or white onion works best)
- 1 (10-ounce) package frozen mixed vegetables (peas, carrots, green beans, and corn blend)
- 3 russet potatoes, peeled and cubed (Yukon Gold potatoes are a great alternative)
- 8 ounces fresh mushrooms, sliced (button or cremini mushrooms work well)
- 2 chicken bouillon cubes (or substitute with 2 teaspoons bouillon powder)
- 1 pinch thyme (dried or fresh, adjust to taste)
- 2 boneless, skinless chicken breasts, cooked and cubed (rotisserie chicken is a quick substitute)
- Salt and pepper, to taste
Step-by-Step Instructions
- Prepare the slurry: In a small bowl, whisk together the flour and ½ cup of water until smooth. Set aside.
- Start the soup base: Pour the remaining 1½ cups of water and the milk into a large pot. Bring to a boil over medium-high heat.
- Add the vegetables: Stir in the diced celery, onion, frozen mixed vegetables, cubed potatoes, and sliced mushrooms. Bring the mixture back to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- Season the soup: Add the chicken bouillon cubes, thyme, cooked chicken, and salt and pepper to taste. Stir well to combine.
- Thicken the soup: Whisk the prepared slurry into the soup. Cook for an additional 2-3 minutes, stirring frequently, until the soup thickens to your desired consistency.
- Serve and enjoy: Ladle the soup into bowls and serve warm. Pair with crusty bread or biscuits for a complete meal!
Perfect Pairings: Serving Suggestions
This Chicken Pot Pie Soup is hearty enough to stand on its own, but it pairs beautifully with a side of crusty bread or flaky biscuits for dipping. For a lighter option, serve it alongside a fresh green salad with a tangy vinaigrette. If you’re craving the classic pot pie vibe, top your bowl with puff pastry croutons or a dollop of mashed potatoes for extra comfort.
Make It Ahead: Storage and Reheating Tips
This soup stores wonderfully! Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days or in the freezer for 2-3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, simply add a splash of milk or water to reach your desired consistency.
Mix It Up: Recipe Variations
Feel free to customize this soup to suit your tastes! Swap the chicken for turkey or leave it out entirely for a vegetarian version. Add canned beans or lentils for extra protein. If you’re not a fan of mushrooms, try zucchini or bell peppers instead. For a creamier texture, use half-and-half or heavy cream in place of the milk.
Quick Tips for Busy Cooks
Save time by using pre-cooked rotisserie chicken or leftover grilled chicken. You can also chop your veggies the night before and store them in the fridge. If you’re in a hurry, skip the fresh potatoes and use frozen diced potatoes instead. These small tweaks can shave off precious minutes without sacrificing flavor!
Chicken Pot Pie Soup Recipe
Ingredients
- 1/4 cup all-purpose flour
- 2 cups water
- 4 cups fat free milk
- 1 stalk celery diced
- 1 onion diced
- 1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
- 3 russet potatoes peeled and cubed
- 8 ounces fresh mushrooms sliced
- 2 chicken bouillon cubes
- 1 pinch thyme
- 2 boneless, skinless chicken breasts cooked and cubed
- salt and pepper to taste
Instructions
- In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
- Pour remaining water and milk into a large pot and bring to a boil.
- Add celery, onion, frozen vegetables, potatoes and mushrooms.
- Bring to a boil then simmer on low until vegetables are soft, about 20 minutes.
- Add bouillon, thyme, chicken and salt and pepper.
- Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.