Comforting chicken pot pie, in soup form! This creamy Chicken Pot Pie Soup is filled with vegetables and chicken, all in a creamy broth. It’s delicious comfort food that is the perfect cold weather dinner.
A comforting soup will always be welcome here. Some of our other favorites are this Chicken Stew or this Lemon Chicken Orzo Soup.
One of our comfort food favorites is Chicken Pot Pie. But I’m also obsessed with soup.
So what could be better than combining them both in this Chicken Pot Pie Soup?
Not much!
This comforting soup recipe is really so easy, and comes together pretty quickly. It has all of the flavors of chicken pot pie, but without the crust and the hassle.
This is certain to become a comfort food favorite!
Ingredients
- Butter: You will start with butter to cook the vegetables. You could also use olive oil, but I think butter gives you the best flavor in this recipe.
- Vegetables: There are lots of veggies in this soup! You’ll start off with carrot, onion, celery, and garlic. Then later, you’ll add in potatoes and peas. I like to use Yukon gold potatoes.
- Flour: This will help to thicken up the soup a little bit.
- Broth: You’ll need chicken broth for the soup. Chicken stock will give the soup a deeper flavor, but I usually just stick with broth.
- Seasonings: For the seasonings, you use dried rosemary and dried thyme. If you have fresh on hand, feel free to use that! You will also need salt and pepper.
- Worcestershire Sauce: I love to add this to my chicken pot pie, so I thought I’d try it in this soup and I loved the extra flavor it brings.
- Chicken: This is a great use for cooked, shredded chicken. I like to always have some on hand. If you don’t have any, you can cook up some chicken before hand, or you can use a rotisserie chicken.
- Cream: A little bit of cream helps to bring the soup together.
- Cream Cheese: This is my secret ingredient to not only add some tangy flavor, but it really helps to contribute to the creaminess.
- Biscuits or Puff Pastry: This is optional, but really brings in that chicken pot pie flavor. I like to make biscuits if I have the time, but puff pastry cut into squares and baked is equally delicious!
How to Make Chicken Pot Pie Soup
STEP 1: Melt the butter, then add the carrots, onion, and celery. Cook until it is all softened, then stir in the garlic.
STEP 2: Sprinkle the flour over the vegetables, then stir it in. You will want to cook this for about a minute to get rid of the raw flour flavor.
STEP 3: Add in the chicken broth. The mix in the potatoes, rosemary, thyme, and Worcestershire sauce. Season with salt and pepper.
STEP 4: Bring the soup to a boil. Once boiling, reduce to a simmer and cook until the potatoes are tender. Add the chicken and the peas.
STEP 5: Mix this all together.
STEP 6: Add the cream and the cream cheese. Continue to cook until the cream cheese is melted and incorporated before serving.
Tips and Tricks
Feel free to mix up the vegetables with whatever you have on hand.
If the cream cheese seems to not be melting, you may need to break it up as much as possible. I usually take my mixing spoon and press it against the sides of the pot until it breaks up. Also, make sure the cream cheese is at room temperature before adding, as this will help it incorporate easier.
This soup makes great leftovers, but it will not freeze well because of the dairy and potatoes.
More Soup Recipes
Chicken and Dumplings
Bacon Cheeseburger Chowder
Broccoli Chowder Soup
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Chicken Pot Pie Soup
Ingredients
- 1/4 cup butter cut into pieces
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups diced Yukon gold potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4 cups cooked, shredded chicken
- 1 cup frozen peas
- 1/2 cup heavy whipping cream
- 2 oz cream cheese softened and cut into pieces
- Biscuits or puff pastry squares for serving, optional
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat.1/4 cup butter
- Add the carrots, celery, and onion and cook, stirring often, until the vegetables are soft. Add in the garlic in the last 30 seconds.1 cup diced carrot, 1 cup diced celery, 1 cup diced onion, 2 cloves garlic
- Sprinkle the flour over the vegetables, then mix it in. Cook for a minute or two.1/3 cup all-purpose flour
- Add in the chicken broth, along with the potatoes, rosemary, thyme, and Worcestershire sauce. Season to taste with salt and pepper.6 cups chicken broth, 2 cups diced Yukon gold potatoes, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon Worcestershire sauce, Salt and pepper
- Bring to a boil, then reduce and simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the chicken and peas, along with the cream and the cream cheese.4 cups cooked, shredded chicken, 1 cup frozen peas, 1/2 cup heavy whipping cream, 2 oz cream cheese
- Cook another 5 minutes until everything is warmed through and the cream cheese has melted.
- Serve with biscuits or puff pastry squares, if desired.Biscuits or puff pastry squares
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