Hearty & Creamy Chicken Pot Pie Soup: The Ultimate Stovetop Comfort Food
There’s nothing quite like a warm bowl of soup to chase away the chill, and this **Hearty & Creamy Chicken Pot Pie Soup** is the epitome of comfort food. Imagine all the beloved flavors of a classic chicken pot pie – tender chicken, vibrant vegetables, and a rich, savory cream sauce – but in an easy-to-make, satisfying soup form. This delightful recipe brings together the goodness of hearty potatoes, sweet peas and corn, crisp carrots and celery, and succulent chicken, all simmered to perfection on your stovetop. It’s a soul-warming dish that’s perfect for a cozy weeknight dinner or a comforting gathering with loved ones. Serve it with warm, fluffy biscuits on the side for the ultimate experience, allowing them to soak up every last drop of this incredible soup.
Why This Chicken Pot Pie Soup Recipe is a Must-Try
This chicken pot pie soup isn’t just a delicious meal; it’s a clever reimagining of a beloved classic, offering all the comforting flavors without the fuss of a pastry crust. We’ve packed it with all the essential elements of a traditional pot pie: tender, shredded chicken, hearty Yukon gold potatoes, and a colorful medley of vegetables like carrots, celery, peas, and corn. Each spoonful delivers a burst of familiar taste, enveloped in a rich and incredibly creamy sauce. The secret to its depth of flavor lies in a splash of dry sherry and aromatic dried thyme, which elevate the soup from simple to extraordinary.
While the absence of a crust makes this soup quicker and easier to prepare, we ensure you don’t miss out on that essential “pot pie” experience. We highly recommend serving it alongside warm, flaky biscuits. These aren’t just for dipping; they’re the perfect vehicle for soaking up the luxurious, creamy broth, adding a delightful texture contrast and completing the comfort food sensation. This recipe is perfect for those busy weeknights when you crave something wholesome and satisfying but don’t have hours to spend in the kitchen. It’s a testament to how simple ingredients can come together to create a truly memorable meal, right on your stovetop.
Gather Your Ingredients for Chicken Pot Pie Soup
Before diving into the cooking process, let’s ensure you have all the necessary components for this delightful soup. You’ll find a complete list of measurements, ingredients, and detailed instructions in the printable recipe card located at the very end of this post. This comprehensive guide will help you prepare and enjoy this comforting meal with ease.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role and knowing possible substitutions can make your cooking experience even better. Here’s a breakdown of the key components for your chicken pot pie soup:
- CHICKEN: The star of our soup! For ultimate convenience, precooked chicken is ideal. This can be leftover chicken breast or thighs, or a store-bought rotisserie chicken, which adds fantastic flavor and saves you a step. If you’re cooking chicken specifically for this recipe, simply poach or bake a few chicken breasts until cooked through, then shred or dice them.
- VEGGIES: This recipe calls for the classic pot pie ensemble: onions, celery, carrots, potatoes, peas, and corn. These not only provide essential nutrients and fiber but also contribute to the soup’s vibrant colors and textures. Feel free to customize! Green beans, mushrooms, or even a handful of spinach can be excellent additions. You can use fresh or frozen vegetables; just adjust cooking times accordingly (frozen veggies usually require less cooking as they are pre-blanched).
- AROMATICS & SEASONING: Fresh minced garlic and dried thyme are crucial for building the foundational flavor of this soup. Fresh thyme can also be used; simply use two tablespoons of fresh chopped thyme leaves for every half teaspoon of dried thyme. Don’t forget Kosher salt and freshly ground black pepper to taste, adjusting as needed, especially if using low-sodium chicken stock.
- THICKENING AGENT: All-purpose flour creates a roux with the butter and vegetable drippings, providing that lovely, creamy consistency. This step is vital for the soup’s body.
- LIQUIDS:
- Dry Sherry: This is a secret ingredient that adds incredible depth and a nuanced, slightly nutty flavor. If dry sherry isn’t available, an equal amount of dry white wine (like Sauvignon Blanc or Pinot Grigio) makes a fantastic substitute. For an alcohol-free version, simply use additional chicken stock.
- Chicken Stock: The base of our soup. Opt for a good quality chicken stock for the best flavor. Low-sodium varieties are great if you prefer to control the salt content yourself.
- DAIRY: Heavy whipping cream is what gives the soup its luxurious, rich, and velvety texture. For a slightly lighter option, half-and-half can be used, though the soup will be less thick and creamy.
- POTATOES: Yukon Gold potatoes are recommended for their versatile texture and naturally buttery flavor. They hold their shape beautifully in soups, preventing them from turning mushy. See our FAQ section for more details on potato choices.
Step-by-Step Guide: Crafting Your Chicken Pot Pie Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large, heavy-bottomed pot or a sturdy Dutch oven (ideally 6-quart or larger), melt the unsalted butter over medium-high heat. Allow it to fully melt and start to gently bubble, indicating it’s ready for the vegetables.
- Add the chopped onion, celery, and carrots to the pot. Cook these aromatics, stirring frequently to ensure even cooking, until the onions become translucent and soft, but without browning. The vegetables should appear glossy, a process that typically takes about 2-3 minutes. This step helps to develop their natural sweetness.
- Introduce the minced garlic, dried thyme, 1 teaspoon of Kosher salt, and ½ teaspoon of freshly ground black pepper to the sautéed vegetables. Continue cooking for another 1-2 minutes, stirring constantly, until the garlic becomes wonderfully fragrant and the spices release their aroma. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the vegetable mixture. Cook, stirring continuously, for about 1 minute. The flour will coat the vegetables and combine with the butter and vegetable juices to form a thick, paste-like roux. This step is crucial for thickening the soup and ensuring no raw flour taste.
- Increase the heat to high. Carefully pour in the dry sherry. Using a wooden spoon or spatula, vigorously scrape up any browned bits that may have accumulated at the bottom of the pot (this process is called deglazing and adds incredible flavor to the soup). Allow the sherry to simmer for a minute, reducing slightly.
- Add the chicken stock and the large diced Yukon gold potatoes to the pot. Bring the mixture to a full boil, then immediately reduce the heat to a gentle simmer. Cover the pot and allow it to cook for approximately 20 minutes, or until the potatoes are fork-tender and easily pierced. This ensures the potatoes are perfectly cooked before the final additions.
- Once the potatoes are tender, stir in the shredded chicken, frozen peas, and frozen corn. Since these ingredients are already cooked or quick-cooking, they only need to be heated through.
- Finally, stir in the heavy whipping cream. Season the soup further with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, or adjust to your personal taste. Continue to simmer the soup uncovered for a few more minutes, just until the chicken and vegetables are thoroughly heated and the soup reaches your desired creamy consistency.
- Ladle the hot chicken pot pie soup into bowls. Garnish with fresh chopped Italian parsley for a touch of freshness and color, if desired. Serve immediately with warm biscuits on the side and savor every hearty, creamy spoonful!
Frequently Asked Questions & Expert Tips for Success
To help you perfect your chicken pot pie soup, here are some common questions and expert advice:
Dry sherry adds a unique depth of flavor to the soup. If you don’t have dry sherry on hand, an equal amount of dry white wine, such as Sauvignon Blanc or Pinot Grigio, makes an excellent substitute. For those who prefer to cook without alcohol, simply replace the sherry with the same amount of chicken stock. While the flavor profile will be slightly different, the soup will still be wonderfully delicious and comforting.
Leftover chicken pot pie soup is fantastic and often tastes even better the next day as the flavors have more time to meld and deepen. Store the soup in an airtight container in the refrigerator for up to three days. This makes it an excellent candidate for meal prepping! To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave, stirring halfway through.
For this recipe, I highly recommend using Yukon gold potatoes. Their versatility is unmatched; they have a naturally buttery flavor that complements the creamy base, and their medium starch content ensures they hold their shape beautifully in the soup without becoming mushy. If Yukon gold potatoes are unavailable, other excellent choices include white potatoes (often labeled as “all-purpose” potatoes) or red potatoes. Both have a medium-low starch content, which helps them maintain their texture when simmered. While russet potatoes can be used, be aware that their high starch content might make your soup significantly thicker. If using russets, you might need to adjust the liquid consistency slightly.
While it’s technically possible to freeze chicken pot pie soup, I generally do not recommend it. Soups that contain both potatoes and a creamy base (like heavy cream) tend to undergo textural changes when frozen and thawed. The potatoes can become mealy or grainy, and the creamy sauce may separate, resulting in an undesirable consistency. For the best flavor and texture, this soup is definitely best enjoyed fresh or as leftovers stored in the refrigerator within a few days of preparation.
The key to a silky-smooth, lump-free soup lies in two steps: properly cooking the flour after adding it (forming a roux) and gradually incorporating the liquids while whisking. When you add the flour, make sure to cook it for at least a minute, stirring constantly, to cook out the raw flour taste and allow it to combine with the butter. Then, when adding the sherry and chicken stock, pour them in slowly while continuously whisking to create a smooth base before the potatoes are added. This prevents lumps from forming and ensures an even, creamy texture.
Absolutely! This chicken pot pie soup is an excellent make-ahead meal. As mentioned, the flavors often deepen and improve overnight in the refrigerator. You can prepare the entire soup a day or two in advance and simply reheat it when you’re ready to serve. If it appears a little too thick after chilling, you can thin it out with a splash of chicken stock or milk during reheating.
Serving Suggestions: Elevate Your Soup Experience
While this chicken pot pie soup is incredibly satisfying on its own, pairing it with the right accompaniments can truly elevate your meal. Our top recommendation is to serve it with warm, fluffy biscuits, such as those made from refrigerated Pillsbury dough – they’re quick, easy, and absolutely perfect for dunking and soaking up the rich broth. Beyond biscuits, consider these delicious pairings:
- Crusty Bread or Dinner Rolls: A good crusty baguette or soft dinner rolls are also excellent for mopping up every last drop of the creamy soup.
- A Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the soup.
- Cornbread: Sweet or savory cornbread offers another comforting side that pairs wonderfully with chicken and vegetables.
- Garlic Bread: If you love garlic, toasted garlic bread adds another layer of flavor and a satisfying crunch.
Don’t forget the garnish! A sprinkle of freshly chopped Italian parsley not only adds a pop of color but also a fresh, herbaceous note that brightens the entire dish. Enjoy your homemade comfort in a bowl!
Discover More Comforting Recipes
If you loved this chicken pot pie soup, you’re in for a treat! We have many more recipes designed to bring warmth and joy to your kitchen. Explore these related dishes for more delicious, soul-satisfying meals:
- Chicken Pot Pie Casserole
- Instant Pot Chicken Pot Pie
- Cheddar Cheese Potato Soup
- Crockpot Chicken and Dumplings
I absolutely adore spending time in the kitchen, crafting delicious dishes and baking delightful treats, and I love sharing my culinary adventures and perfected recipes with all of you! It can be a challenge to remember to check back every day for new inspiration, which is why I offer a convenient newsletter delivered straight to your inbox every time a fresh recipe is posted. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Chicken Pot Pie Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dinner
Cuisine:
American
8
servings
45
minutes
425
Amanda Davis
Ingredients
-
4
Tablespoons
unsalted butter
1/2 stick -
1 ½
cups
chopped onion
about 1 large onion -
1
cup
chopped celery
about 2 stalks -
1
cup
medium diced carrots
about 2 large carrots -
2
teaspoons
minced garlic
about 2 medium-sized cloves -
½
teaspoon
dried thyme -
1 ½
teaspoons
Kosher salt
divided -
¾
teaspoon
freshly ground black pepper
divided -
5
Tablespoons
all purpose flour -
½
cup
dry sherry -
5
cups
chicken stock -
2
cups
large diced Yukon gold potatoes
about 3 large potatoes, peeled -
3
cups
shredded chicken -
1
cup
frozen peas -
1
cup
frozen yellow corn -
1
cup
heavy whipping cream
Optional Garnish
-
fresh chopped Italian parsley -
Refrigerated Pillsbury biscuits
Things You’ll Need
-
6 qt Dutch Oven
or large heavy bottomed pot
Before You Begin
- A medium dice is ½-inch, a large dice is ¾-inch in size.
- You can use chicken breast, thighs, or rotisserie chicken for the shredded chicken. This is a great way to utilize leftovers!
- If you want to substitute fresh thyme for dried thyme, replace with two tablespoons of finely chopped fresh thyme leaves for the ½ teaspoon dried.
- You may find you need more salt if you use low-sodium chicken stock. In Step 7, always taste and adjust the seasoning to your liking. The amounts used here were for regular chicken stock (not low-sodium).
- You can use the same amount of dry white wine if you don’t have dry sherry. If you don’t want to cook with alcohol, substitute with the same amount of chicken stock. The sherry adds a unique depth, but chicken stock will still yield a delicious result.
- To ensure a perfectly smooth soup, whisk continuously when adding the sherry and chicken stock after the flour. This prevents any lumps from forming.
Instructions
-
In a large heavy-bottomed pot or 6 qt Dutch oven, melt the butter over medium-high heat until it begins to bubble.
-
Add the onion, celery, and carrots. Cook, stirring frequently, until the onions are translucent but not brown and the vegetables are glossy (about 2-3 minutes).
-
Add the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper and continue cooking until fragrant, about 1-2 minutes.
-
Sprinkle in the flour and cook for 1 minute until the vegetables are coated and have a paste-like texture, creating a roux.
-
Increase the heat to high and pour in the sherry. Using a wooden spoon, scrape up any cooked-on bits at the bottom of the pot to deglaze and release rich flavors.
-
Add the chicken stock and potatoes and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes are fork-tender.
-
Add the shredded chicken, frozen peas, and corn, stirring to combine.
-
Stir in the heavy cream and season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Continue simmering uncovered until the chicken and vegetables are heated through and the soup reaches your desired consistency.
-
Serve hot with freshly chopped parsley and warm biscuits, if desired. Enjoy your comforting homemade chicken pot pie soup!
Expert Tips & FAQs
- Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The soup’s flavors often develop even more the day after making it, so this is a great recipe to prepare in advance. Reheat gently on the stovetop or in the microwave.
- Ensure your vegetables are diced uniformly for even cooking and a beautiful presentation.
- Don’t rush the simmering step for the potatoes; they should be perfectly tender.
Nutrition
Serving:
1
serving
|
Calories:
425
cal
|
Carbohydrates:
33
g
|
Protein:
22
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
93
mg
|
Sodium:
728
mg
|
Potassium:
811
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
3513
IU
|
Vitamin C:
25
mg
|
Calcium:
67
mg
|
Iron:
2
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.