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Chicken Pot Pie Soup

This rich and creamy Chicken Pot Pie Soup is filled with shredded chicken, tender potatoes, peas, carrots, and classic pot pie seasonings. It delivers all the comforting flavor of chicken pot pie in an easy one-pot soup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 662
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Soup
  • 1 cooked chicken deboned and shredded
  • 4 teaspoons chicken base usually found near the bouillon
  • 2–3 chicken bouillon cubes optional
  • 2 potatoes peeled and cut into small cubes; pre-cook for the stated 15-minute soup time
  • 9 ounces frozen peas and carrots
  • 1 tablespoon garlic minced
  • 1 onion diced
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 4 cups heavy cream
  • 1 pinch ground nutmeg
  • 1/2 teaspoon ground black pepper
  • salt to taste; add carefully if using bouillon cubes
Optional Garnish
  • fresh parsley chopped, for serving

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Ladle

Method
 

Prepare the Soup Base
  1. Melt the butter in a Dutch oven over medium heat.
  2. Add the diced onion and minced garlic. Sauté for 2–4 minutes, stirring frequently, until the onion is tender and the garlic is fragrant.
  3. Sprinkle the flour over the onion mixture and stir continuously until the flour is fully incorporated, forming a smooth roux.
Add the Liquids
  1. Gradually stir in the chicken broth, scraping the bottom of the Dutch oven to remove any flour or browned bits.
  2. Add the chicken base, optional bouillon cubes, and heavy cream. Stir until smooth and evenly combined.
Finish the Soup
  1. Add the shredded chicken, cubed potatoes, frozen peas and carrots, nutmeg, and black pepper. Stir to combine.
  2. Bring the soup to a gentle simmer over medium-low heat. Do not allow it to boil rapidly.
  3. Simmer gently for 10–15 minutes, stirring regularly, until the soup has thickened and all ingredients are heated through.
  4. If using raw potato cubes, continue simmering until they are easily pierced with a fork. Add a small amount of broth if the soup becomes too thick.
  5. Taste the soup before adding salt, especially when using chicken base and bouillon cubes. Adjust the salt and black pepper as needed.
Serve
  1. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Notes

  • Potatoes: For the stated 15-minute cooking time, cook the cubed potatoes separately until tender and add them with the chicken. Raw potatoes will require additional simmering time.
  • Chicken: A cooked rotisserie chicken is a convenient option. Remove the skin and bones before shredding the meat.
  • Salt: Chicken base and bouillon cubes can be salty. Taste the finished soup before adding extra salt.
  • Bouillon cubes: These are optional. Omit them for a milder and less salty soup.
  • Simmer gently: Avoid rapidly boiling the soup after adding the heavy cream because high heat may affect its smooth texture.
  • Consistency: The soup thickens as it sits. Add a splash of chicken broth or cream if a thinner consistency is preferred.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently over medium-low heat or in the microwave, stirring occasionally. Add broth as needed to loosen the soup.