Nothing says cozy comfort like a creamy Chicken Pot Pie Soup Recipe. This hearty bowl captures all the flavors of classic pot pie but in spoonable form. Tender potatoes, cheesy broth, and fresh herbs make every bite rich and satisfying. Perfect for family dinners or meal prep, it’s the kind of soup you’ll crave on chilly nights.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup brings together the creamy comfort of a casserole and the warmth of a homemade soup. The Yukon Gold potatoes give it a buttery, smooth texture while the fresh herbs brighten each spoonful. You’ll love that it’s customizable, whether you go for chicken broth or veggie broth, regular milk or plant-based. Since it reheats beautifully, it’s a smart choice for make-ahead meals and busy weeknights. It’s family-friendly, filling, and just what you need when you want cozy without fuss.
Ingredients You’ll Need for Chicken Pot Pie Soup Recipe
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
- 1 large yellow onion, finely chopped
- 5–6 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- Pinch cayenne pepper or smoked paprika (optional)
Optional garnishes: bacon crumbles, sour cream, croutons, or extra cheese
Tip: Use plant-based broth, milk, and cheese for a vegan-friendly version.
Step-by-Step Instructions for Chicken Pot Pie Soup Recipe
Prepare the Potatoes and Aromatics for Chicken Pot Pie Soup Recipe
Peel and cube the Yukon Gold potatoes, then rinse them under cold water to reduce starch. In a large pot, heat butter (or butter/oil mix) on medium. Add chopped onion and cook 5–7 minutes until soft and golden. Stir in garlic and cook another minute until fragrant.
Build the Flavor Base with Roux and Broth for Chicken Pot Pie Soup Recipe
Sprinkle flour over the onions and garlic, stirring for 1–2 minutes to form a light roux. Gradually whisk in the broth, scraping the pot bottom to avoid lumps. Bring to a gentle simmer.
Cook and Blend for Creamy Texture in Chicken Pot Pie Soup Recipe
Add the cubed potatoes to the pot and cover. Let simmer on medium-low for 15–20 minutes, stirring occasionally, until very tender. Blend half the soup with an immersion blender or standard blender, then return it to the pot for a creamy-yet-chunky finish.
Add Dairy, Herbs, and Cheese for Richness in Chicken Pot Pie Soup Recipe
Lower the heat. Stir in milk and optional cream, then add fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling. Slowly fold in the shredded cheese by handfuls until smooth and velvety.
Final Seasoning and Serving Hot Chicken Pot Pie Soup Recipe
Taste the soup and season with salt, pepper, and a touch of cayenne or smoked paprika. Ladle into bowls and serve hot with toppings like bacon, sour cream, or extra cheese.
Cooking Times at a Glance for Chicken Pot Pie Soup Recipe
Prep time: 20–25 minutes
Cook time: 35–45 minutes
Total: 55–70 minutes
Serving Suggestions for Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup is wonderful with warm, crusty bread or garlic toast for dipping. Pair it with a fresh green salad or go classic with buttery dinner rolls. For a heartier spread, serve it alongside a grilled cheese sandwich. Garnish bowls with sour cream, bacon, croutons, or extra herbs to make it extra inviting.
Expert Tips for the Best Chicken Pot Pie Soup Recipe
Choose Yukon Gold potatoes for a creamy texture since red potatoes can feel waxy. Always shred cheese from a block for the smoothest melt. Blend only part of the soup so you get a thick base with satisfying potato chunks. Fresh herbs should go in last to preserve flavor and color. Avoid boiling after adding milk or cream to prevent curdling. To thicken, simmer uncovered a little longer or stir in a cornstarch slurry. To thin, add more broth or milk. For a flavor twist, try smoked paprika for a subtle smokiness.
Frequently Asked Questions about Chicken Pot Pie Soup Recipe
What are the ingredients in chicken pot pie?
Classic chicken pot pie includes chicken, potatoes, carrots, peas, onions, broth, and a creamy sauce topped with pastry.
What gives chicken pot pie its flavor?
A mix of sautéed aromatics, creamy sauce, herbs like thyme and parsley, and chicken broth creates its comforting taste.
What are some common mistakes to avoid when making chicken pot pie?
Overcooking vegetables, using pre-shredded cheese, or boiling dairy can ruin texture. Skipping fresh herbs can also dull the flavor.
What goes well with chicken pot pie soup?
Crusty bread, garlic toast, or a crisp salad are perfect sides. Toppings like bacon, croutons, or sour cream add extra flair.
Storage and Make-Ahead Instructions
Refrigerate leftover soup in airtight containers for 3–4 days. Reheat gently on the stovetop, adding broth or milk if it thickens. For freezing, cool completely and store in freezer-safe containers. Thaw in the fridge overnight and reheat slowly, adding dairy during reheating for the creamiest finish.
Related Recipes to Try
- Creamy Leek and Chicken Soup
- Crock Pot Chicken Pot Pie
- Absolutely Ultimate Potato Soup
- Garlic Mashed Potatoes
- Chicken and Stuffing Casserole
- Sausage and White Bean Soup
Conclusion
This Chicken Pot Pie Soup Recipe is comfort in a bowl, bringing creamy potatoes, melted cheese, and fresh herbs together for a cozy family meal. Serve it with warm bread and enjoy the kind of simple, hearty dish that feels like home. For more comforting ideas, check out my recipe collection on Pinterest.
Print
Chicken Pot Pie Soup Recipe
- Total Time: 65 minutes
- Yield: 6 to 8 servings 1x
Description
Creamy, cozy Chicken Pot Pie Soup with Yukon Gold potatoes, cheddar, garlic, and fresh herbs. Family friendly, customizable, and perfect for meal prep.
Ingredients
2.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
1 large yellow onion, finely chopped
5–6 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
2 cups whole milk or half-and-half
1/2 cup heavy cream, optional
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Pinch of cayenne pepper or smoked paprika, optional
Optional garnishes: crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, fresh chives or parsley, croutons
Instructions
1. Peel and cube potatoes into 1/2-inch pieces, then rinse under cold water to remove excess starch.
2. In a large pot over medium heat, melt butter or heat oil and butter. Add chopped onions and sauté until soft and translucent, about 5–7 minutes.
3. Add garlic and cook for 1–2 minutes, stirring constantly until fragrant.
4. Stir in flour and cook for 1–2 minutes to eliminate the raw taste.
5. Gradually whisk in broth to prevent lumps, scraping the bottom of the pot, then bring to a simmer.
6. Add potatoes and simmer on medium-low for 15–20 minutes, covered, until potatoes are very tender, stirring occasionally.
7. Partially blend the soup with an immersion blender or blend half in a standard blender, then return it to the pot.
8. Reduce heat to low. Stir in milk and optional cream, then add parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat. Gradually stir in cheese by handfuls until fully melted and smooth.
10. Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika. Serve hot with preferred garnishes.
Notes
Use Yukon Gold potatoes for the best creamy texture; avoid waxy varieties like red potatoes.
Shred cheese from a block for smoother melting.
Do not boil soup after adding dairy to avoid curdling.
Only blend part of the soup to keep a hearty texture.
Add fresh herbs at the end to preserve flavor and color.
To thicken, simmer longer or add a cornstarch slurry; to thin, add more broth or milk.
For a vegan version, use olive oil, plant-based milk and cream, vegetable broth, and vegan cheese.
To freeze, cool completely and store in airtight containers. Thaw in the fridge, reheat gently on the stovetop, and consider adding dairy or cheese during reheating for best texture.
Soup can be made ahead and refrigerated for up to 3–4 days. Reheat gently and stir in a splash of milk or broth if thickened.
Suggested toppings: bacon, extra cheese, sour cream, chives, croutons.
Suggested sides: crusty bread, garlic toast, salad, grilled cheese, dinner rolls.
Yields about 6–8 servings; approximately 450–550 calories per serving depending on ingredients and portion size.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
