Chicken Pot Pie Soup – An Easy and Simple Recipe

Introduction

Few comfort foods evoke the cozy flavor and nostalgia of chicken pot pie, but transforming it into a soul-warming soup lifts this classic to new heights of convenience. This Chicken Pot Pie Soup captures all the creamy richness and vegetable-packed goodness of the original, in an easy, one-pot preparation. Ideal for busy weeknights, family dinners, or meal prepping for the week ahead, this soup offers classic flavors with minimal fuss—no pie crust required.

Why You’ll Love This Chicken Pot Pie Soup

Combining tender chicken, hearty vegetables, and a creamy, savory broth, this soup hits all the right notes. It’s the perfect solution for when you crave the flavor of pot pie but lack time for rolling dough. This “deconstructed” version is both quick and crowd-pleasing—soothing, filling, and guaranteed to please even picky eaters.

Thickened just enough to mimic classic pot pie filling and loaded with vibrant veggies, it delivers both comfort and nutrition in every bowl.

Creamy Base and Flavorful Vegetable Mix

The foundation of this soup is built on a creamy, well-seasoned broth. For the best results, finely dice your carrots, celery, potatoes, and onions. A high-quality Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper effortlessly creates uniform pieces, ensuring even cooking and a professional presentation.

Frozen peas add a pop of color and sweetness, stirring in right before serving to preserve their vibrant green hue.

The Best Way to Cook and Shred Chicken

For ultimate convenience, use pre-cooked rotisserie chicken or poach chicken breasts in your soup base. Once cooked, let them cool briefly and use a Chicken Shredder Tool Twist for Kitchen to make quick work of perfectly shredded pieces that blend seamlessly into the soup.

This step saves time while producing a tender, chunky texture that soaks up the broth’s flavors.

Assembling and Finishing the Soup

Once your vegetables are tender and chicken is shredded, bring them together in a rich dairy base. A reliable SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch makes it easy to sauté aromatics and develop the base flavors without any sticking, while heavy cream and a pat of butter add luxurious richness.

Top each bowl with fresh herbs, a sprinkle of black pepper, or—if you’re feeling extra fancy—a handful of crisp baked pie crust squares or oyster crackers.

Serving, Storing, and Freezing Tips

Ladle your Chicken Pot Pie Soup into deep bowls for a hearty meal, and transport leftovers for lunch using a leak-proof Bentgo Salad Container. This soup also freezes beautifully: let it cool, store in airtight containers, and thaw over gentle heat for a quick, comforting dinner anytime.

Nutritional Information and Serving Size

This recipe serves up about 5 hearty bowls, at roughly 330–400 calories each depending on your choice of cream and quantity of chicken. Each serving delivers a satisfying protein punch, a healthy dose of vegetables, and plenty of old-fashioned comfort.

Chicken Pot Pie Soup (Recap)

With this recipe, you enjoy all the charm of a classic chicken pot pie with none of the fuss—warming, creamy, and ready in under an hour. It’s easy, adaptable, and destined to become a staple for anyone craving a quick version of a beloved comfort classic.

Instructions

1. Heat butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes, using your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to save time on prep.
2. Add potatoes and garlic, and sauté for 1–2 minutes until fragrant.
3. Sprinkle flour over vegetables; stir for 1 minute to coat.
4. Gradually pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle boil, then lower heat and simmer for 12–15 minutes, until potatoes are fork-tender.
5. Add shredded chicken (using the Chicken Shredder Tool Twist for Kitchen makes quick work!), peas, thyme, and parsley. Simmer for 5 minutes more.
6. Stir in half and half (or cream); simmer for 2–3 minutes to warm through. Season generously with salt and pepper to taste.
7. Serve hot, optionally topping with chopped parsley or a handful of oyster crackers. Store leftovers in your Bentgo Salad Container for easy grab-and-go lunches.
8. For deliciously sautéed vegetables with less sticking, consider making your base in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Enjoy this classic-in-a-bowl Chicken Pot Pie Soup—fast, creamy, and sure to satisfy!