If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. Seriously, there’s something about this soup that just makes me feel all warm and fuzzy inside. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it perfect for a weeknight dinner meal!
What is Chicken Pot Pie Soup?
I think the best way to describe Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!
Ingredients For Chicken Pot Pie Soup
Here’s a list of ingredients you’ll need to make this Chicken Pot Pie Soup recipe:
- Cooked Chicken: I used boneless, skinless chicken breasts but you can certainly use boneless, skinless chicken thighs instead. This is also a great recipe to use up any leftover rotisserie chicken or leftover turkey from Thanksgiving!
- Vegetables: Aromatics like onion and garlic sautéed in butter sets the foundation and helps flavor the soup. Creamy Yukon gold potatoes and frozen vegetables are added later to add more color, flavor, and texture to the soup.
- Butter and Flour: A simple roux is made with butter and flour for extra richness and to help thicken the soup.
- Chicken Broth: Use a good quality chicken broth to give the soup extra flavor. We use Better than Bouillon to make our broth.
- Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
- Heavy Cream: Heavy cream is added towards the end to give the soup extra richness and that classic creamy texture.
What Kind Of Chicken To Use
This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving. If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:
- Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that’s easy to shred and perfect for soups and casseroles.
- Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.
Storing Leftovers
To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.
Chicken Pot Pie Soup
Servings 6 (1 1/3 cup each)Ingredients
- 6 Tbsp salted butter ($0.80)
- 1 yellow onion ($0.32)
- 3 garlic cloves ($0.24)
- 1/3 cup all-purpose flour ($0.08)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- 1/2 tsp Freshly cracked black pepper ($0.02)
- 1 lb. Yukon gold potatoes ($1.10)
- 5 cups chicken broth ($0.85)
- 2 cooked chicken breasts, shredded or diced ($4.70)
- 12 oz. bag frozen mixed vegetables ($1.25)
- 1/2 cup heavy cream ($0.68)
Instructions
- Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
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Equipment
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!
How to Make Chicken Pot Pie Soup – Step by Step Photos
Shred or dice two cooked chicken breasts and set the chicken to the side.
Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle 1/3 cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.
Add 1 tsp of Italian seasoning, 1 tsp salt, 1/2 tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.
Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and 1/2 cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).
Now all that’s left to do is to grab some crusty bread or biscuits and enjoy a big bowl of this warm and cozy Chicken Pot Pie Soup!
What would you use instead of heavy cream to make dairy free?
I’ve found that a lot of people like using the Country Crock Plant Cream! Or maybe a homemade cashew cream.
Delicious and easy! We’re pescatarian and we eat little dairy, but I was able to easily accommodate our diet by rehydrating (and breaking up) soy curls in no chicken broth and then browning them in a pan before adding to the soup. I also made homemade cashew based 1/2 & 1/2 to replace the dairy based version. I served the soup with a side of homemade vegan biscuits. Even our meat eating guest gobbled this down! It turned our great!
I used rotisserie leg quarters, which are darker than breast, and I just diced it down to small pieces. This was convenience, not really flavor preference.
The bigger change was that I used only 4 cups of broth (and I almost always use low-sodium). I did this so I wouldn’t waste most of the second box of broth I’d bought. It turns out the slightly creamy texture is perfect! I would lean thick and creamy over thin on this one.
I made shredded chicken in the crockpot for a meal earlier in the week and used the extra for this soup, so it came together SUPER fast. Will make again.
So simple and delicious, a hit with the whole family!
An excellent soup! Great for leftovers too! I used rehydrated mushroom medley and used 2 cups or so of strained soaking liquid in addition to the broth! Had lot of Harvest fest veg leftovers (roasted cauliflower and green beans) to add as well as plant based half and half! There’s barely 2 servings left from my 6 qt soup pot! Fabulous! Thanks for this recipe!
This was dinner tonight and it was so good. I used some canned chicken I wanted to use up but everything else was directly from the recipe. And it makes a lot!
Looks amazing. I know the heavy cream adds a deliciousness like no other but I am wonder if I can sub half and half or more milk? Thanks
You can, but the soup will not be nearly as thick or creamy. :)
A can of salmon would be good in this too I think. I made your other chicken pot pie with salmon and the tasters didn’t know what I’d put in it, so definitely not fishy. But tomorrow, I’m using turkey and making this soup.
Can I use canned potatoes?
Yes, although you probably want to add them toward the end, since they’re already cooked.
This looks really good. Can the potatoes be left out? Trying to eat lower carb these days.
Yes, but start with half the salt, since potatoes tend to absorb a lot of salt. You can add more to taste at the end, if needed.
I made a different recipe for this yesterday using leftover turkey then received your email today. This one looks a little simpler and I’m queuing it up for next time. Thanks!
Best soup I’ve ever made! Sincerely, a very stressed grad student who really needed this win.
Making this tomorrow – it looks so good! Is it possible to give a specific weight for the chicken needed? My grocery store does very very large breasts and then very small thin breasts so 2 breasts doesn’t really tell me what I need… thanks!
It’s very flexible, so if you end up having a little more or you want to go the budget route and use less, it will totally work the same. :) If you are looking for a general weight range, I’d aim for 1-1.25 lbs total for raw chicken breasts. If you’re talking already cooked, then I’m not sure about the weight, but you can go with around two cups of shredded or chopped chicken.
Could I drop some Bisquick dumplings on top of it?
Probably! That would be amazing. :)