Author by Kristen Rittmer on Updated on
Hearty and filling chicken pot pie soup is the comfort food of the season made with vibrant veggies and a creamy base right on the stovetop. Serve with biscuits on the side!
Why this recipe works
This chicken pot pie soup recipe is brimming with all the same comforting flavors as a classic chicken pot pie like hearty potatoes and colorful veggies. Everything is enveloped in a rich and creamy sauce brought to life with a splash of sherry and thyme for extra depth.
While there’s no crust on this soup like you would find in a traditional pot pie, we always serve it with warm biscuits on the side for the same experience. Plus, it’s the perfect vehicle for soaking up extra soup in the bowl!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You can use precooked chicken breast, thighs, or rotisserie chicken in this recipe. It’s a great way to use up leftover chicken.
VEGGIES – Onions, celery, carrots, potatoes, peas, and corn are the backbone of pot pie. Green beans or just about any other veggies you have on hand will also work in this recipe.
How to Make Chicken Pot Pie Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat until it begins to bubble.
- Add the onion, celery, and carrots. Cook, stirring frequently, until the onions are translucent but not brown and the vegetables are glossy (about 2-3 minutes).
- Add the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper and continue cooking until fragrant, about 1-2 minutes.
- Sprinkle in the flour and cook for 1 minute until the vegetables are coated and have a paste-like texture.
- Increase the heat to high and pour in the sherry. Using a wooden spoon, scrape up any cooked-on bits at the bottom of the pot.
- Add the chicken stock and potatoes and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes are fork-tender.
- Add the shredded chicken, frozen peas, and corn.
- Stir in the heavy cream and season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Continue simmering uncovered until the chicken and vegetables are heated through.
- Serve with chopped parsley and biscuits, if desired.
Frequently Asked Questions & Expert Tips
What can I use in place of dry sherry?
You can use the same amount of dry white wine if you don’t have dry sherry. If you don’t want to cook with alcohol, substitute with the same amount of chicken stock.
How do I store leftovers?
Leftover chicken pot pie soup can be stored in an airtight container in the refrigerator for up to three days. The soup’s flavors develop even more the day after making it, so this is a great recipe to prepare in advance. Reheat on the stovetop or in the microwave.
What is the best potato for chicken pot pie soup?
I like to use Yukon gold potatoes in this recipe because they are so versatile. They hold their shape well in soups and have a naturally buttery flavor, making them delicious! If you can’t find Yukon gold potatoes, other good options are white potatoes (also known as the all-purpose potato) or red potatoes. Their medium-low starch content makes them great for soups as they will keep their shape and not fall apart. Russet potatoes are okay as well, but do keep in mind they may thicken your soup quite a bit due to their high starch content.
Can you freeze chicken pot pie soup?
You can, but I wouldn’t necessarily recommend it. Once the soup thaws the texture of the potatoes and the consistency of the creamy sauce may separate and become grainy. This soup is definitely best served fresh or as leftovers stored in the refrigerator!
Serving Suggestions
Serve your chicken pot pie soup with warm biscuits, we usually bake up a batch of refrigerated Pillsbury biscuits anytime this soup is on the menu. Optionally garnish with freshly chopped parsley and enjoy!
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Chicken Pot Pie Soup
Packed with onions, celery, carrots, peas, potatoes, and corn in a creamy rich sauce – hearty chicken pot pie soup is the perfect stovetop meal for chilly weather season!
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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Servings: 8 servings
45 minutes mins
Calories: 425
Author: Amanda Davis
Ingredients
- 4 Tablespoons unsalted butter 1/2 stick
- 1 ½ cups chopped onion about 1 large onion
- 1 cup chopped celery about 2 stalks
- 1 cup medium diced carrots about 2 large carrots
- 2 teaspoons minced garlic about 2 medium-sized cloves
- ½ teaspoon dried thyme
- 1 ½ teaspoons Kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- 5 Tablespoons all purpose flour
- ½ cup dry sherry
- 5 cups chicken stock
- 2 cups large diced Yukon gold potatoes about 3 large potatoes, peeled
- 3 cups shredded chicken
- 1 cup frozen peas
- 1 cup frozen yellow corn
- 1 cup heavy cream
Optional Garnish
- fresh chopped Italian parsley
- Refrigerated Pillsbury biscuits
Things You’ll Need
6 qt Dutch Oven or large heavy bottomed pot
Before You Begin
- A medium dice is ½-inch, a large dice is ¾-inch in size.
- You can use chicken breast, thighs, or rotisserie chicken.
- If you want to substitute fresh thyme for dried thyme, replace with two tablespoons chopped thyme leaves.
- You may find you need more salt if you use low-sodium chicken stock. In Step 7, adjust the seasoning to your liking. The amounts used here were for regular chicken stock (not low-sodium).
- You can use the same amount of dry white wine if you don’t have dry sherry. If you don’t want to cook with alcohol, substitute with the same amount of chicken stock.
Instructions
In a large heavy-bottomed pot or 6 qt Dutch oven, melt the butter over medium-high heat until it begins to bubble.
Add the onion, celery, and carrots. Cook, stirring frequently, until the onions are translucent but not brown and the vegetables are glossy (about 2-3 minutes).
Add the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper and continue cooking until fragrant, about 1-2 minutes.
Sprinkle in the flour and cook for 1 minute until the vegetables are coated and have a paste-like texture.
Increase the heat to high and pour in the sherry. Using a wooden spoon, scrape up any cooked-on bits at the bottom of the pot.
Add the chicken stock and potatoes and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes are fork-tender.
Add the shredded chicken, frozen peas, and corn.
Stir in the heavy cream and season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Continue simmering uncovered until the chicken and vegetables are heated through.
Serve with chopped parsley and biscuits, if desired.
Expert Tips & FAQs
- Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The soup’s flavors develop even more the day after making it, so this is a great recipe to prepare in advance.
Nutrition
Serving: 1serving | Calories: 425cal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 728mg | Potassium: 811mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3513IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg
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Kristen Rittmer
Editorial Manager at Amanda's Creative Life, Inc.
Kristen is the editorial manager for both Amanda's Cookin' and Crafts by Amanda and the daughter of the founder, Amanda Formaro. She is getting wildly creative with food and enjoys being in the kitchen and learning new things!
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