Dinner

Chicken Pot Pie Soup Recipe

ByHugo Harnd January 24, 2026January 24, 2026

Introduction

This Chicken Pot Pie Soup captures all the cozy flavors of a classic pot pie in a comforting, creamy soup. It’s hearty, full of tender chicken and vegetables, and perfect for chilly days.

A white bowl filled with chicken pot pie soup showing three main layers: the bottom layer is a thick, creamy soup with soft textures, pale yellow color with visible chunks of tender chicken, bright yellow corn, green peas, and translucent white potato pieces scattered throughout; the middle layer is a silver spoon partially submerged in the soup on the right side; the top layer is a single golden brown puff pastry piece resting on the edge of the bowl with a crisp and flaky texture. The bowl sits on a wooden table with a white marbled texture cloth and a wooden spoon beside it, with another white bowl of the same soup blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken (shredded)
1/2 cup yellow onions (diced)
1 cup carrots (diced)
2 celery stalks (diced)
2 large russet potatoes (peeled and diced)
1 1/2 cups whole kernel corn
1 1/2 cups sweet peas
1 (10 ounce) can cream of chicken soup
6 cups chicken broth
4 tablespoons butter
1 tablespoon olive oil
1/4 cup all purpose flour
1 teaspoon chicken bouillon powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste

Instructions

Step 1: Heat a large pot over medium-high heat and add the butter and olive oil. Once the butter has melted, add the diced onions, carrots, and celery. Sauté for 10–12 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Sprinkle in the flour and stir well to form a roux. Cook for 2–3 minutes, stirring frequently.
Step 3: Slowly add the chicken broth, then stir in the corn, peas, cooked chicken, chicken bouillon powder, onion powder, garlic powder, potatoes, and cream of chicken soup. Bring the mixture to a gentle simmer.
Step 4: Let simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender. Serve warm and enjoy.

Tips & Variations

Use leftover roasted chicken or rotisserie chicken for added flavor and ease.
For a dairy-free version, substitute butter with olive oil and use a dairy-free cream soup alternative.
Add fresh herbs like thyme or parsley for a bright, fresh note.
If you prefer a thicker soup, add a little more flour or reduce the chicken broth slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. For longer storage, freeze in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.