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    Home » Recipes » Soup

    Chicken Pot Pie Soup

    Published Sep 18, 2019 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links

    329 shares
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    Chicken Pot Pie Soup | Creamy chicken pot pie in a bowl. No fussing around with pie crust and baking just make this chicken pot pie soup and add some bread or crackers for a quick and easy comforting winter meal.

    Chicken Pot Pie Soup | PiperCooks

    Ok, hands up, who loves chicken pot pie? Almost everyone, right? What's not to love about big chunks of chicken, potatoes, and vegetables swimming in a thick herby and creamy sauce? This Chicken Pot Pie Soup has all of that. Except for the pie crust.

    Now don't get me wrong, a buttery flaky crust on top of chicken pot pie is absolutely delicious. But, what about those days when you don't have time to buy, make, thaw a batch of pie crust? Well, you just skip it and make a soup. And then you butter some bread and dip it right in!

    Chicken Pot Pie Soup | PiperCooks

    This soup doesn't require any special ingredients, in fact, it pretty much uses the basics like:

    • chicken
    • frozen store-bought mirepoix (this is a great time-saving trick!)
    • potatoes
    • butter
    • flour
    • stock
    • dried herbs
    • cream
    • frozen peas

    Pretty simple stuff right? You might even have most or all of that on hand right now. If you don't have a bag of frozen mirepoix (carrots, celery, and onion) in your freezer, I'd encourage you to look at your grocery store. It helps me get so many weeknight dinners started quicker, including a lot of the recipes from this September Soup Month collection.

    Chicken Pot Pie Soup | PiperCooks

    How to Make Chicken Pot Pie Soup

    If you've been reading along this month, you already know I'm going say we're starting with your favorite large soup pot, heating over medium.

    Next, add the chicken and mirepoix and cook, stirring, until the chicken is fully cooked and the vegetables are softened up, about 7-8 minutes.

    Add the butter and melt it and then add the flour, stirring around to combine everything and cook the flour for about a minute or so.

    Next, stir in the herbs and then add the stock and the potatoes. Bring to a boil and turn it down to a sort of low boil, until the potatoes are cooked, about 10 minutes. In the last 3 minutes, add the baby peas to cook.

    When everything is done, stir in the cream and heat through for a minute or so before serving.

    Chicken Pot Pie Soup | PiperCooks

    Questions About Making Chicken Pot Pie Soup

    What is mirepoix?

    It's a French term for a mixture of diced carrot, celery and onions. I like to buy mine frozen from the store because they are pre-cut and that saves a lot of time. Also, the ingredients are just the vegetables, nothing weird added.

    Chicken Pot Pie Soup | PiperCooks
    Chicken Pot Pie Soup | PiperCooks

    Chicken Pot Pie Soup

    Jacqueline Piper
    5 from 1 vote
    Creamy chicken pot pie in a bowl. No fussing around with pie crust and baking just make this chicken pot pie soup and add some bread or crackers for a quick and easy comforting winter meal.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Servings 4

    Equipment

    • Cuisinart 7 Quart Cast Iron Dutch Oven

    Ingredients
      

    • 1 tablespoon cooking oil
    • 4 cups mirepoix (carrot, onion, celery mix)
    • 2 chicken breasts (cubed)
    • ½ cup butter
    • ½ cup all-purpose flour
    • 6 cups chicken stock
    • 2 potatoes (peeled and diced)
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried parsley
    • 1 teaspoon dried thyme leaves
    • ½ teaspoon ground sage
    • 1 cup frozen baby peas
    • ½ cup cream (18%)
    • salt and pepper (to taste)
    Prevent your screen from going dark

    Instructions
     

    • Heat oil in a large pot, over medium. Add chicken and vegetables, and cook for 7-8 minutes, or until chicken has turned white, vegetables are starting to cook and soften.
    • Add the butter and melt it. Add the flour and whisk it into the butter, then use a wooden spoon or similar to mix in with the rest of the ingredients. Cook for a minute or so.
    • Add the herbs and mix. Add the stock and potatoes. Bring to boil, then to a simmer and cook potatoes for about 10 minutes, adding the baby peas for the last three minutes.
    • Add the cream, heat through, season and serve. Soup will thicken even further while it cools.

    Nutrition

    Calories: 731kcalCarbohydrates: 52gProtein: 32gFat: 44gFiber: 6gSugar: 9g

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword chicken, dinner, pie, pot, soup
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!
    Chicken Pot Pie Soup | PiperCooks
    Chicken Pot Pie Soup | PiperCooks
    Chicken Pot Pie Soup | PiperCooks
    Chicken Pot Pie Soup | PiperCooks

    More Soup Recipes

    • Tomato Tortellini Soup with Spinach | 20 Minute Meal
    • Coconut Curry Ramen
    • Soul Warming Homemade Soups for Fall + Winter
    • How to Make Homemade Soup - A DIY Guide
    329 shares

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    Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it!

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