This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!
IÂ love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.
Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a long, cold winter season – but maybe I can drop the air conditioning down low and shiver while I eat a steaming bowl of this delicious soup.
This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!
Ingredients Used to Make Chicken Pot Pie Soup?
- Chicken – alternatively you could use leftover turkey for Turkey Pot Pie Soup
- Cooking oil – I use olive oil but you may also use any other light cooking oil like canola, corn, or vegetable oil.
- Butter – I use unsalted sweet cream butter, if you use salted butter, lower your added salt by 1/2 tsp.
- All-purpose flour – Do not use cornstarch, this would completely change the taste of the roux.
- Heavy cream – A mixture of heavy cream and whole or 2% milk would work if you prefer to lessen the calories. Skim milk will work but drastically alter the texture of this recipe.
- Chicken base – similar to chicken bouillon found near the bouillon in the grocery store or online.
- Chicken Stock – water may be substituted but there will be a loss of flavor over chicken stock. I use unsalted chicken stock.
- Garlic – fresh minced garlic is the most flavorful over pre-packaged minced garlic.
- Onion – I typically use yellow or sweet Vidalia onions.
- Green peas – frozen green peas work fine. Canned peas are not optimal for their texture.
- Carrots – fresh or frozen both work great. A bag of peas and carrots works well in this recipe.
- Nutmeg – freshly grated tasted the best. I strongly advise trying the nutmeg. The flavor is phenomenal and only needs a tiny pinch.
What is chicken Base?
Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally.
Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium when compared to other brands.
No matter which brand you choose, follow the directions on the label for reconstitution.
How to Make Chicken Pot Pie Soup – Step by Step
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven (affiliate link) over medium-high heat. Add chicken and saute until cooked through. Remove from heat and set aside. See photo 1 below.
- Then into the same large skillet, melt butter. See Photo 2.
- Add the onions and saute until they soften; about 3 minutes. See photo 3 below.
- Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. See photo 4 below.
- Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. See photo 5 below.
- Add the chicken and any collected juice back into the soup. See photo 6 below.
- Add peas, carrots. continue to cook on low until heated through. See photo 7 below.
- Prepare puff pastry by cutting the dough into 1-inch wide strips. See photo 8 below.
- Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat (affiliate link) for 15 minutes or until golden brown and puffy. See photo 9 below.
Can leftovers Chicken Pot Pie Soup Be Frozen?
The short answer is No.
Soups that contain milk or cream, like chowders and bisques, do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.
Looking For More Soup Recipes?
Pub Style Bacon Cheeseburger SoupÂ
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Chicken Pot Pie Soup
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
Ingredients
For the Soup
- 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
- 1/2 ground pepper to taste
- 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
- 1/3 cup butter unsalted
- 1/4 cup all-purpose flour
- 4 cups heavy cream [See Note 2]
- 4 teaspoons chicken base (bouillon) [See Notes 5]
- 1 cup Chicken Stock [See Notes 5]
- 1 tablespoon garlic minced
- ½ small yellow onion diced
- 1 cup frozen green peas thawed [See Note 3]
- 1 cup frozen carrots thawed [See Note 3]
- Pinch nutmeg freshly grated, optional
For the Pastry Sticks
- 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]
Instructions
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through.
Prepare puff pastry by cutting the dough into 1-inch wide strips.
Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy.
Recipe Notes
- Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
- Lighten it up. swap out the heavy cream for low-fat (2%) milk.
- Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys.Â
- Swap up the bread. We serve this soup with puff pastry sticks but it's equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
- Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
- What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality.Â
- Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
- Stove Top: In a saucepan over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
- Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.
EXPERT TIPS:Â
- Do Not let the soup come to a rolling boil once you've added the cream. This can cause the cream to split.
- "Split" is the term used for dairy when it curdles and separates into curds and weigh.
- The flour added in step 6 goes a long way to combat this, however, this is still something to watch out for.Â
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I’m making this soup now, and it looks and smells great, but I’ve found the recipe difficult to follow. The instructions are incomplete on the main recipe, and I had to scroll up to find out when to add the garlic, chicken, and veggies.
Hi Nan,
Thanks for your feedback. This was the first recipe I set out to edit after a recent post updates. I appreciate that you took the time to let me know I had made some errors. I have updated the card accordingly and you should find that it now reads just like the step by step text above it in the post text.
I had to leave the pastry in the oven for 15 minutes extra at 350 degrees. Just an FYI…
Hi Susan! Thanks for your feedback. I will check into this and update the recipe. I happen to be making this tomorrow! 😉
Hi Susan, I have updated the recipe, that needs to be 400 degrees F for 15 minutes. Thank you for bringing that to my attention.
I made this and it was amazing. The whole family loved it. I used 1 cup of heavy whipping cream and 3 cups half and half. I used a bag of mixed vegetables and served over biscuits. Yummy. Will make again.
What a great soup! My family and I couldn’t get enough of it.
Delicious. This soup was absolutely divine.
This really is the best chicken pot pie soup. It’s thick and creamy like a chowder. Yummy!
Thanks, Cory! So glad you enjoyed it.
So fattening with the heavy cream but so good! My husbnad asked for this again which is a real compliment!
Thanks, Asha! So glad you both enjoyed it.
So creamy. I doubled the vegetables to bulk it up. Family loved it.
Thanks, Anderson! So glad you enjoyed it.
Thanks very nice blog! This soup is so rich and creamy. By far the best chicken pot pie soup I’ve ever tried!
Thanks, Dennis! I’m so glad you enjoyed it. 🙂
the Weather in Wisconsin is already getting cooler so I can’t wait to make this soup for my family.
Thanks! Let us know if you enjoyed it!!
I joined your newsletter and can’t wait to see what other fabulous recipes you share. The nutmeg to finish this creamy sauce is the perfect touch.
Thanks, Jenny! I’m so glad you enjoyed it.
This is fantastic! I doubled the veggies and chicken to make it heartier. My kid and my niblings loved this soup so much that it has become a favorite of theirs and they’re ALL picky eaters!
Hi Enid!
That sounds wonderful. I’m so glad this recipe passed the taste test with your family!
This soup was amazing. Wondering if you have a skinny version so i can enjoy it more often
This is definitely several levels above even a good soup. My family all commented on how great it was. In my opinion, don’t “skinny” it down unless you would actually drop dead if you take in one calorie too many, because it’s great as it is! Everyone (well, almost everyone) loves the flavors of chicken pot pie, and this is the most successful transition of them to a soup I have come across. Keep this one at the top of your soup list, everyone! I’m going to print off the recipe for the casserole version now.
Beth! Thank you so much. I am so happy you enjoyed it.
Hi Ronda,
Really love this chicken pot pie soup recipe!
Just wanted to let you know that we added it to our list of the Best Soup Recipes https://www.listsforall.com/best-soup-recipes/
I am sure our readers are really going to enjoy this recipe as much as we do.
Keep up the good work, really love your recipes!
I can’t wait to try this! It would store well for lunches throughout the week too!
This looks so good! I love that the crust is a bread stick! Oftentimes my crust gets soggy.
Hands Down this is my favorite soup!!!! I’ve made it numerous times, a family favorite!
Can you cook this in a crockpot?
Hi Sarah,
I have not tried it in the crock pot. It comes together so fast on the stove that I’ve never had the need for a long cook. Let me know if you try it out.
You’ve got hi quality content. Love this recipe!
Hello! I simply wish to offer you a big thumbs up for your
recipe and posts.
I’ll be returning to your website for more soon.
This is insanely delicious! Such a great idea 🙂
Hi,
I would love to try this soon but I eat a VERY low carb, ketogenice diet and need a substitute for regular flour. Would almond or coconut flour work and do you have any idea on the quantities I would need to properly substitute?
Thanks
Hi April – I am not familiar with these products so I cannot comment on the quantities. You may be able to search substitution ratios on the internet. Thanks for coming by to leave a comment and ask a question. I appreciate it and am sorry I couldn’t be better help.
I am a bit frustrated. I am planning on making this soup tomorrow for Christmas Eve and I can’t get the recipe to appear. Can you check and see if it is something on your end? I read you had problems in the past.
Thank you!
Hi Bev,
The recipe appears fine both on my PC and my cell phone. It’s at the bottom of the blog post. If you are on mobile, there is a pink read more bar to see the full recipe. Hope that helps.
AMAZING RECIPE! Followed it to a T the first time and it was a huge hit! Made it a week later and wanted it a little thicker next time around so I used 3/4 cup water for the bouillon mix and about 3/4 of a carton (quart) of half-and-half and it was perfect! SO GLAD I FOUND THIS!!! 🙂
Thank you Megan! I’m so glad you like it. It’s pretty popular with my family too.
My brother suggested I might like this blog. He was entirely right. This post actually made my day.
I like looking at your site. Thanks!
Appreciate this fantastic recipe. This was delicious.
Thanks for taking the time to come back by and share your experience with me! I’m so glad you liked it!
I have always loved chicken pot pie, and your recipe for that is excellent, but a chicken pot pie soup..you have outdone more than just yourself..thank you
Thank you so much. I’m so glad you liked it and thank you for stopping in to share your experience with it. This is a favorite in my family.
I made this tonight & it was delicious, but I’m wondering what kind of garlic you used? Was it fresh, dried, or out of a jar. I used fresh & while I thought the soup was delicious, I thought it didn’t taste very much like pot pie, and I wondered if this was due to too strong of a garlic flavor. Thanks :).
I used jarred miced garlic in this recipe. It is different than my traditional chicken pot pie recipe which is more gravy-like than cream based for sure.
I used jarred minced garlic in this recipe. It is different than my traditional chicken pot pie recipe which is more gravy-like than cream based for sure.
This would be wonderful in a bread bowl!!!
Absolutely! That sounds like a wonderful meal. Thanks for taking the time to come by and leave a comment, Shirley!
Do you know if this can be frozen? Our neighborhood has a soup swap every November and we each bring five quarts of soup that can be frozen and we each go home with five different soups. This sounds delicious and I’d love to make it for the swap. Any idea how much it would need to be increased to make five quarts? Thank you!
Hi Sandy! Thanks for stopping in. I have not tested freezing the soup. That being said, I cannot think of a reason that it would not be able to be frozen. Initially, there may be some separation in liquids immediately after the defrosting. These should all come back together during the re-heat. I’m basing this off my clam chowder which I have frozen before and which reheats beautifully after the defrost. I hope this helps and have to say a winter soup swap sounds amazing. This recipe makes about 8 cups of soup so you would need to triple it… Read more »
Thank you! I am going to make this for the soup swap. I’ll quadruple it the day I make it do my family can have it for dinner that day (we take the soups already frozen to the swap). From what you say it seems like it should freeze okay. I’ll let you know!
Sounds great! I hope you enjoy it as much as we do.
This soup is delicious! I made it for our soup swap in November, froze it and it was just as good thawed and reheated. It looked a little weird thawing, but then it was fine. Thanks for a great recipe!!!
Shared on my blog and pointed my readers to your blog for directions. Thanks!
Sounds great! Thanks, Cassie.
This looks delicious – but I noticed a difference between the recipe on the website and the one that prints out. On the screen, it calls for 4 teaspoons of chicken base – the printed copy shows 1/4 cup, which is 3 times as much. From the notes on the recipe, it seems the 4 teaspoons is the right amount, but anyone who is using the printed copy could end up with an awfully salty soup 🙂
Hi Cheryl,
Great catch! The two should match now and I’ve added a step to dissolve the chicken base in a bit of water to further clarify that step. Thank you for taking the time to post!
Super yummy except the onions need to be cooked with the butter and flour. I had to let it simmer down because the onions were raw.
I added this tip to the instructions. Thanks for posting.
Thank you for this recipe. It looks very good and I am sure it is! But I Just wanting you to know that Orrington Farms All Natural Chicken broth has Yeast Extract in it. Yeast Extract is one of about 20 names that can be used for MSG. Even natural flavoring can mean MSG. After several years of trying to avoid MSG, I am still finding new names it can be listed under. So as a person who is very sensitive to MSG, I really wanted you to know about how it can be stated on labels. If you are… Read more »
Thank you, lily. I did not know it was also called yeast extract. This is valuable information. Thank you for taking the time to post and let me know.
Hey how are we supposed to use the chicken base? It doesn’t make it very clear and when I just used the chicken base, I didn’t know I was supposed to add it to liquid and it came out really salty. Any clarificatjons?
The one I use us a granular powder and I just distribute it over the cream and then stir to combine – to taste. I have not used bouillon cubes which need to be dissolved first.
So I made the chicken pot pie soup. I don’t like cooked carrots, so I added diced potatoes. I think I just found my absolute favorite soup!! Thank you so much for sharing this recipe!! I was unsure about the nutmeg but it really did make the recipe!! 5 stars from me!!
That sounds like a great alternative. We make it also with broccoli. My daughter loves it. Thank you for taking the time to come back and comment. I greatly appreciate it.
This looks yummy. Could you possibly substitute unflavored almond milk (or another milk alternative) for the heavy cream? I know it would not be as thick and creamy but I am sensitive to dairy. Thanks!
Hi Christine, I’m sorry about the late reply. I am not sure how almond milk would do but if you can usually use it in a recipe for a cream sauce, then it should work here as well. I have never experimented with using Almond Milk so I am not 100% certain. I’m sorry I am not of more help. Perhaps another reader could chime in for us on this topic. Thank you for taking the time to leave a comment. I appreciate it.
Hi! Was looking forward to trying this recipe, however I am not able to see the recipe itself.
HI Carla, the recipe is up and live. If you are viewing by mobile device, you may need to click the “Read More” bar.
Please tell me what I am doing wrong — I have tried repeatedly to view this recipe on my MacBook and iPhone using various browsers, and all I can see are the pictures. Pinterest will give me the ingredients list, but no instructions. Why am I not able to see the recipe — I have clicked on anything and everything and — nothing. Thanks!
Hi Karen,
Apparently I had a glitch on my server. The recipe is back up and running and you should be able to view it.
I tried to make this last night, but I could not get it to be a soup consistency, and the butter separated from the other ingredients. Do you have any idea what I could have done wrong? I followed all the directions. The only thing I can think of is that I used heavy whipping cream, as I did not see anything labeled “heavy cream.”
Thanks
Hi Joanna,
All I can think of is flour in the roux. The flour is usually what binds to the butter and creates the creamy base to the soup via the roux. Heavy whipping cream does contain 6% more milk fat (butter) so I think the solution would be a little more binder (flour) in the roux. I did not experience the separation like you’ve described but I hope you were able to get it working. It really is a delicious soup.
I’ve been seeing your soup all over pinterest. I finally got to check it out and it’s amazing.
Thanks! That’s very kind of you to say.
Sounds great
Thanks, Antonio. I hope you give it a try.
Is it possible to convert this into a crock pot meal? And if so, how would you go about doing it? Feeling under the weather and would really love to enjoy this delicious looking soup to warm me up.
Hi Amber, I know that it can be made into a crock pot recipe but I do not have it converted yet. I’d better get to work on that! I hope you feel better soon.
This looks and sounds amazing. Will be trying soon.
Glad to see you use Orrington Farm Bases as well. They
are all I use. Thanks for sharing the recipe and will
post when tried.
The dish looks wonderful, but I don’t see a recipe for it anywhere! Am I missing something here? Am I supposed to do something?
Hi Sylvia, thank you for pointing that out! Apparently the APP that handles my recipe template was temporarily unavailable. I’ve gotten it up and running again. Thank you for stopping by today.
Soup looks delish, but unfortunately I am not able to see the ingredients on my iPad or phone. Thanks
Hi Sarah,
It looks like you caught me in the middle of converting recipes from one program into another. It’s back up to date and running. Thank you for posting and letting me know!
Ronda
The recipe isn’t showing.
The recipe is back up and running and you should be able to view it.
I just made this soup! It is so tasty and really hits the spot on a cold evening! Thank You!
It’s one of our favorites, too! Thank you for coming back to comment. I appreciate your feedback.
This recipe sounds amazing, but it doesn’t say when or what to do with the puff pastry. I’m assuming to add it with step . Could this be verified please?
Patti — once the strips are baked off, you would serve them along side. There isn’t any other thing to do with them other than eat them! Yummy.
Looking forward to new dishes to cook.
Thank you. Look forward to seeing you. 😉
Thank you for using Orrington Farms Chicken Base. Please let us know if you or your customers have questions about our products. Please visit our website http://www.orringtonfarms.com/ or find us on Facebook, Twitter, and Instagram. You may also contact our Customer Care Center at 1-800-647-8170.