Comforting, easy and absolutely delicious this Chicken Pot Pie Soup is a great warm weather recipe that will fill you up and keep you satisfied.

Bring on all the soups, stews and chilis! It is Fall and I am here for it. This if one of my favorite times of the year because of all the comfort foods that it brings out.

I’m a sucker for all the fall favorites, especially when it comes to a nice hearty soup. This Chicken Pot Pie Soup is one that you will not go wrong with.

If you are a fan of the original chicken pot pie, just think easier, less work and less mess. This is all made in one pan for easy clean up and you will love it.

I adore anything pot pie related but this soup has become a family favorite over the years. I love making this for my kids when they are under the weather.

It is one recipe that nobody turns their noses up at! And it is super versatile with you being able to swap out the veggies to your liking and more.

If you are looking for a recipe that will quickly become one that will be on your menu rotation, this Chicken Pot Pie Soup is it! I can guarantee you.

Some of my other favorite soup recipes include: Chicken Gnocchi Soup, Creamy Potato Soup and Vegetable Beef Soup.

WHY THIS RECIPE WORKS:

Easily available ingredients make this super quick to throw together.
You can swap out the vegetables for different ones you prefer.
This can be doubled to make a larger batch for more people.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Unsalted butter
Carrot
Celery
Onion
Garlic
All-purpose flour
Chicken stock
Potatoes
Bay leaf
Thyme
Kosher salt
Pepper
Chicken
Heavy cream
Peas
Corn

HOW TO MAKE CHICKEN POT PIE SOUP, STEP BY STEP:

In a dutch oven or large pot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Add the garlic, cook for 30 seconds until fragrant, stirring constantly.
Add the flour to the pot and mix it in, cook for 1 minute.
Pour in the stock and add the potatoes. Season with the bay leaf, thyme, salt, and pepper, stir it until mixed.
Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
Bring back to a simmer and simmer for 5 minutes until everything is warmed.
Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.

WHAT KIND OF CHICKEN SHOULD I USE?

You can use any kind of chicken that you like for this recipe as long as it is either chopped or shredded. We like to use Rotisserie Chicken for this as it is super easy to just toss it in.

You can also boil or bake chicken breasts and then chop or shred them and then add it into your soup.

WHAT OTHER VEGETABLES CAN I USE?

Some other vegetables that we add from time to time are green beans, fresh or canned corn instead of frozen, even asparagus or pearl onions, anything you like.

MY SOUP IS THIN, HOW CAN I THICKEN IT?

If you feel like your Chicken Pot Pie Soup Recipe can out a little thin you can easily thicken it with a slurry.

To do this mix together 1 tablespoon water and 1 tablespoon cornstarch and add to your soup over medium heat and stir until it thickens.

You can keep adding more until you reach your desired consistency.

HOW TO STORE:

This soup can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.

This can also be frozen. Cool soup all the way and then place in a freezer container or bag and it will keep in the freezer for up to one month.

To defrost place in refrigerator overnight. You can reheat in the microwave or on the stovetop until heated through.

TIPS AND TRICKS:

We like to use rotisserie chicken for this, but you can use any cooked chopped or shredded chicken.
Easily double this recipe to serve more people or store for later.
This can be frozen, see my tips above.
You can switch up your vegetables to ones that you prefer, see above for some ideas.
If you want this thickened more add 1 tablespoon of cornstarch mixed with 1 tablespoon water and pour into soup and heat until thickened.
Top with biscuits, pie crust or more.

Looking for that hearty comforting fall soup that will leave you satisfied then you have to make this Chicken Pot Pie Soup.

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Chicken Pot Pie Soup