Remember those nights when you crave something warm and familiar, but the thought of rolling out a pie crust sends shivers down your spine? I’ve been there, juggling homework, soccer practice, and the endless quest for a dinnertime win. That’s when I decided to skip the pie crust and dive headfirst into the world of Chicken Pot Pie Soup!

It all started with a busy week, a fridge full of veggies, and a serious need for comfort. I wanted all the creamy, savory goodness of **Chicken Pot Pie** without all the fuss. So, I threw everything into a pot, crossed my fingers, and hoped for the best.

My kids, bless their honest little hearts, gave it rave reviews! They loved the chunks of chicken and veggies swimming in that creamy broth. It was officially a **Chicken Pot Pie Soup** success story!

This recipe is for all you busy moms who need a sanity-saving comfort food that satisfies the whole family. I promise, this Chicken Pot Pie Soup will become a regular in your rotation. Let’s get cooking!

INGREDIENTS You’ll Need:

Trust me, this **Chicken Pot Pie Soup** ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. This **Chicken Pot Pie Soup** proves delicious doesn’t mean expensive, either.

2 tablespoons butter: This adds richness and flavor – it’s the comforting base of our Chicken Pot Pie Soup.
1 medium onion, chopped: Onions bring a savory depth to the soup.
2 carrots, peeled and chopped: For a touch of sweetness and classic pot pie vibes.
2 celery stalks, chopped: Celery adds that distinct pot pie flavor.
1 teaspoon dried thyme: Thyme gives it that warm, herbaceous note.
1/2 teaspoon dried rosemary: Rosemary deepens the flavor profile.
1/4 teaspoon salt: Balances the flavors.
1/4 teaspoon black pepper: A little kick of spice.
4 cups chicken broth: Use low-sodium so you can control the salt.
2 cups cooked chicken, shredded or diced: Rotisserie chicken is a lifesaver here!
1 cup frozen peas: Adds a pop of color and sweetness.
1 cup frozen corn: Another classic pot pie addition.
1 cup diced potatoes: Adds heartiness and creamy texture.
1/2 cup heavy cream: For that ultra-creamy texture.
1/4 cup all-purpose flour: To thicken the soup. No worries if you don’t have any – I use cornstarch for extra comfort in my **Chicken Pot Pie Soup**!
Optional: 1/2 cup milk or half-and-half: To adjust the consistency.
Optional: Parsley, chopped: For garnish.

Here’s a **Chicken Pot Pie Soup** comfort hack that changed our family’s dinnertime: I pre-chop all the veggies on Sunday to save time during the week. Also, my family gets extra comfort when I add a splash of lemon juice at the end to brighten up the flavors.

Let’s Make it Happen!

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. We’re building a flavor base here, so don’t rush it! Trust me, this comforting **Chicken Pot Pie Soup** will reward your patience!
Stir in the thyme, rosemary, salt, and pepper. Cook for another minute until fragrant. Your **Chicken Pot Pie Soup** should smell amazing by now! This is when I usually start getting excited for dinnertime.
Whisk in the flour and cook for 1 minute. This will help thicken the soup. Here’s where I used to struggle with my **Chicken Pot Pie Soup** – learn from my experience! Make sure to whisk constantly to avoid lumps.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer. While your **Chicken Pot Pie Soup** is cooking, take a moment to appreciate creating comfort for your family! This usually takes about 5 minutes. Perfect time to prep tomorrow’s lunch!
Add the potatoes and cook until tender, about 10-15 minutes. Don’t worry if your **Chicken Pot Pie Soup** looks a little thin at this point. We’ll thicken it up later!
Stir in the cooked chicken, peas, and corn. Cook until heated through, about 5 minutes. Time for a taste test! Adjust the seasonings as needed.
Reduce heat to low. Stir in the heavy cream and milk (if using). Heat through, but don’t boil. This is where the magic happens! The **Chicken Pot Pie Soup** transforms into creamy, dreamy comfort food.
Garnish with fresh parsley, if desired, and serve hot. Enjoy your delicious and comforting **Chicken Pot Pie Soup**!

In my busy kitchen, this comforting **Chicken Pot Pie Soup** usually takes about 30-40 minutes from start to finish. I’ve made it countless times, and it always brings a smile to my family’s faces.

How We Love to Eat This!

My kids devour this comforting **Chicken Pot Pie Soup** when I serve it with a side of crusty bread for dipping. They also love it with a simple side salad. This easy chicken soup is perfect for those busy weeknights when we need comfort food fast!

We also love to eat this **Chicken Pot Pie Soup** on chilly weekend evenings. It’s the perfect cozy meal to enjoy by the fire. For a fun twist, I sometimes top it with crumbled crackers or mini-grilled cheese croutons.

Leftovers are fantastic for lunch the next day! This creamy chicken soup is even better after the flavors have had a chance to meld. During the fall, I like to add some roasted butternut squash to my **Chicken Pot Pie Soup** for a seasonal twist.

When my friends come over, they always rave about this soup! I think it’s the perfect balance of comfort and flavor. To present the **Chicken Pot Pie Soup** to the family, I love to serve it in a bread bowl. It’s a cozy, edible presentation they all enjoy!

If your kids love this hearty recipe, they’ll go crazy for this Chicken Parmesan Soup. This **Chicken Pot Pie Soup** reminds me of another family favorite, Chili’s Chicken Enchilada Soup Recipe.

FAQs: Your Questions Answered

Is this Chicken Pot Pie Soup really filling enough for growing kids?

Absolutely! The chicken, potatoes, and veggies make it a hearty and satisfying meal. Plus, the creamy broth adds an extra layer of comfort. This easy chicken soup is truly great for hungry little ones.

What if my picky eater won’t try this Chicken Pot Pie Soup?

Try letting them help you make it! Kids are more likely to try something they’ve helped create. You can also offer them a small taste with a dollop of sour cream or a sprinkle of cheese. Start small and don’t pressure them.

Can I meal prep this Chicken Pot Pie Soup for busy weeks ahead?

Yes! This **Chicken Pot Pie Soup** is perfect for meal prepping. Make a big batch on the weekend and store it in the fridge for up to 3-4 days. It also freezes well!

Can I use different vegetables in my Chicken Pot Pie Soup?

Of course! Feel free to add any veggies your family enjoys, such as green beans, mushrooms, or sweet potatoes. Customize it to your family’s taste preferences.

What kind of chicken is best for this Chicken Pot Pie Soup recipe?

Rotisserie chicken is a lifesaver for busy weeknights, but you can also use leftover cooked chicken, poached chicken, or even canned chicken. Any cooked chicken will work!

How can I make this Chicken Pot Pie Soup even creamier?

For an extra decadent soup, try adding a tablespoon of cream cheese along with the heavy cream. It adds a subtle tang and a boost of creaminess. This creamy chicken soup is sure to please even the pickiest eaters.

Is there a substitute for the heavy cream?

Yes, you can use half-and-half or whole milk instead of heavy cream. The soup won’t be as rich, but it will still be delicious. You can also use a plant-based cream for a dairy-free version.

For more simple comfort food ideas for busy families, check out this Southwest Chicken Soup.

Final Thoughts:

This **Chicken Pot Pie Soup** is more than just a recipe – it’s a hug in a bowl. It’s a reminder that even on the busiest of days, you can create a comforting and satisfying meal for your family. This **Chicken Pot Pie Soup** supports my family’s comfort food goals because it’s so easy and accessible.

My Chicken Pot Pie Soup Comfort Hacks:

Pre-chop your veggies: Saves time during the week.
Use rotisserie chicken: A huge time-saver!
Don’t be afraid to experiment with veggies: Add what your family loves.

Here are a few family-tested **Chicken Pot Pie Soup Recipe** variations:

Spicy Chicken Pot Pie Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
Cheesy Chicken Pot Pie Soup: Stir in a cup of shredded cheddar cheese.
Bacon Chicken Pot Pie Soup: Add cooked and crumbled bacon.

My son loves the cheesy version, while my daughter prefers the classic Chicken Pot Pie Soup. I like all of them!

Remember, this is your Chicken Pot Pie Soup. Make it your own, and don’t be afraid to experiment. I hope this recipe brings your family as much comfort and joy as it has brought mine. Now go forth and create some dinnertime magic with this satisfying Chicken Pot Pie Soup!

Chicken Pot Pie Soup

Print Recipe

Enjoy all the comforting flavors of chicken pot pie in a hearty and delicious soup! This Chicken Pot Pie Soup is packed with tender chicken, vegetables, and a creamy broth, perfect for a cozy weeknight meal.

Author: Beatriz
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 cup cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1/4 cup all-purpose flour
1 sheet of puff pastry, thawed
1 egg, beaten

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Stir in thyme, rosemary, salt, and pepper. Cook for 1 minute more.
Pour in chicken broth and bring to a simmer.
In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
Add shredded chicken, peas, and corn to the soup. Simmer for 10 minutes, or until vegetables are tender.
Preheat oven to 400°F (200°C).
Cut the puff pastry into desired shapes (squares, circles, or strips). Brush with beaten egg.
Place the puff pastry on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
Serve the soup hot, topped with baked puff pastry.

Notes

For extra flavor, add a splash of sherry or white wine to the soup while it simmers. You can also use leftover rotisserie chicken to save time.