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A twist on a classic comfort meal, this Chicken Pot Pie soup is filling, flavorful, and a great weeknight dinner that the whole family will love.

I grew up eating Chicken Pot Pies, I mean, those were a staple, right? I’m talking about the frozen ones from Banquet that you would have to heat.

It brings back so many fond memories, that is why I had to turn that into this hearty and warming Chicken Pot Pie Soup. If you are a fan of the original, this is so much better.

I’m a total soup person, and I love pretty much any kind, but when it comes to this one – all the nostalgic flavors just come rushing back, and I cannot get enough.

This is a staple in our house not only during the cooler months but all year long. I hate when things are supposed to be seasonal, I say make it if you’re craving it.

This Chicken Pot Pie Soup is loaded with ingredients that make it super flavorful and absolutely easy to make as well. Easy and flavorful, how can you go wrong?

If you are looking for a twist on one of your favorite classic dishes, then you need to make a batch of my Chicken Pot Pie Soup.

Some of our other favorite soup recipes that we have on our site include: Minestrone Soup, The Best Tomato Soup and Stuffed Pepper Soup.

WHY THIS RECIPE WORKS:

Easily available ingredients help this come together quickly.
This can be doubled to have more on hand or save for later.
You can add or omit vegetables and ingredients as you like!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Carrots
Celery
Onions
Garlic
All-purpose flour
Chicken stock
Potatoes
Bay leaf
Dried thyme
Kosher salt
Pepper
Chicken
Heavy cream
Frozen peas
Frozen corn
Fresh chopped parsley for garnish, optional
Biscuits for serving, optional

HOW TO MAKE CHICKEN POT PIE SOUP:

In a dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Add the garlic, cook for 30 seconds until fragrant, stirring constantly.
Add the flour to the pot and mix it in, cook for 1 minute. Pour in the stock and add the potatoes. Season with the bay leaf, thyme, salt, and pepper, stir it until mixed.
Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
Add the cooked chicken, heavy cream, peas, and corn, stir to combine. Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.

CAN I USE ANOTHER POTATO FOR THIS SOUP?

While Yukon Gold potatoes are our favorite to use as we have them on hand, you can also use russet potatoes, baking potatoes, or even red potatoes if you’d like.

While it may not give the same flavor overall, they will work. But if you can, I would still try to use Yukon Gold.

WHAT OTHER VEGETABLES GO GOOD IN THIS?

You can add other veggies to this like green beans, fresh or canned corn instead of frozen, even asparagus or pearl onions, anything you like.

WHAT CHICKEN IS BEST FOR THIS?

I particularly like to use rotisserie chicken as it is already cooked, and I can take it off of there and either dice or shred it.

You can also just use chicken breasts cooked to your liking, baked, boiled, or grilled.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator, where it will last for up to 4 days.

You can also freeze this, place cooled soup in a freezer container and it will keep frozen for up to one month.

To defrost, remove to the refrigerator overnight until defrosted. Reheat in pan on the stove, this might change the texture slightly but keep stirring and everything should come together.

TIPS AND TRICKS:

Make sure you remove the bay leaf before serving.
The biscuits are optional but highly recommended.
You can add other vegetables, see above for some suggestions.
While we like to use Yukon Gold potatoes, you can use any.
This can be frozen, see above on how to do that.

Love your classic Chicken Pot Pie? How about putting a little twist on it and making this Chicken Pot Pie Soup? Comforting, easy, and full of flavor.

If you like this recipe you might also like:

If you’ve tried this CHICKEN POT PIE SOUP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Chicken Pot Pie Soup