This Creamy Chicken Pot Pie Soup is made without canned soup from scratch using simple ingredients I bet you already have in your pantry! It is hearty, rich, and soul-warming – not to mention EASY to make. Depending on your skill level, this soup can be ready anywhere from 30-minutes to just under an hour. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!
I 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.
This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine – truly the BEST chicken Pot Pie Soup my friends and family have tasted. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish sing! If you need more reassurance, check out the dozens of comments below and on Pinterest! It’s a favorite for sure.
Ingredients and Tools Needed to Make Pot Pie Soup?
- Chicken – alternatively you could use leftover turkey for a deliciously creamy 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 the 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.
- Dutch Oven or heavy-bottomed stockpot – for cooking the soup.
- Rimmed Baking Sheet – for baking the puff pastry strips.
- Silicone Baking Mat, parchment sheets, or parchment paper – optional.
How to Make Chicken Pot Pie Soup from Scratch – Step by Step:
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 for 15 minutes or until golden brown and puffy. See photo 9 below.
What are some variations on this Easy Chicken Pot Pie Soup?
Turkey Pot Pie Soup:
Wondering what to do with Leftover Thanksgiving Turkey? Simply omit the chicken in this recipe and substitute an equal amount of leftover shredded turkey. Ladle hot soup over of leftover stuffing or mashed potatoes!
Chicken Corn Chowder:
Omit the peas and carrots, add cooked, diced potatoes, and two cups of canned or frozen corn.
Creamy Chicken Gnocchi Soup:
Omit the peas, add 1 lb package of potato gnocchi, and 1 cup of spinach leaves coarsely chopped.
Chicken Pot Pie Soup with Biscuits:
Omit the puff pastry and add your favorite (raw) biscuits to the top of the soup and bake in the oven.
Homemade Chicken Pot Pie Soup Recipe FAQs
What is Chicken Base?
Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally. I use Better than Bouillon brand bases. They have several types to choose from.
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 Store Leftover Chicken Pot Pie Soup?
Leftovers should be stored in an air-tight container in the refrigerator for up to 4 days.
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.
How are Leftovers Reheated?
Reheat leftovers on the stove over medium to medium-low heat as to not scald the cream.
For the microwave, place soup in a microwave-safe bowl and reheat of 50% power in 1-minute intervals stirring the soup between each additional interval of time.
If the soup is too thick, add a splash of cream, milk or water to thin it out to your desired consistency.
Can Leftovers be repurposed?
Try serving leftovers over mashed potatoes and top with shredded cheddar cheese. It’s comfort food in a bowl!
How to Thicken Chicken Pot Pie Soup:
Look at step 4 in the instructions above, but I thicken my soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color. See photo 4 above.
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Chicken Pot Pie Soup
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]
- 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. Stir in the nutmeg.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.