Chicken Pot Pie Soup (2024)

Chicken Pot Pie Soup is the ultimate comfort food. It’s so easy to prepare and it’s tremendously delicious! Sauteed onions in butter with garlic, peas, carrots, and baked potatoes are smothered in a homemade creamy soup base with a generous amount of shredded cooked chicken. Serve this soup on its own or with some good crusty bread!

A piping hot chicken pot pie dinner brings me back to my childhood when my mom would serve up big portions of it and we’d all sit around the table talking about our day while the wind and snow pounded against the house outside. Chicken Pot Pie Soup has all of the nostalgic flavour without the pastry. I just know you want a big bowl of this! And, don’t worry, you won’t miss the pastry if you serve the soup with some good crusty bread!

It’s my favourite time of the year – almost! Christmas is my favourite time of the year, but soup season is a very close second! I love it when the weather turns cold and the days get shorter. I get overly excited about piping hot soups, like this one, and I love to wear socks and slippers around the house all day long.

That January and February weather; the cold and the frost, paired with the snow and ice – oh, I love it! Not only do I get to wear fleecy socks and sweaters, but I also get to layer the bed with extra blankets! And, I get to sip hot coffee while watching TV in the late evening, and I get to prepare and eat more soups. There’s a whole list of things I love about colder weather, especially being able to crochet with yarns instead of threads. (Crocheters will know what I’m talking about!)And, luckily, because I’m fortunate enough to live in Canada, our cold weather continues into March as well!

So, in addition to the socks, sweaters, shorter days, etc., the comfort of home-cooked soups and stews greatly appeals to me. (This post is starting to sound like that song in The Sound of Music… what’s it called? My Favourite Things?) A great dinnertime option, I would wager any time of the year, but more so during the cooler months, is my Chicken Pot Pie Soup. Let’s dig in!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Olive Oil
• Butter
• Onion– I use yellow, white, and sweet onions interchangeably. Either of them will do just fine.
• Garlic– Use fresh garlic whenever possible. Even the pre-minced stuff in the jars is better than garlic powder or granulated garlic in this recipe.
• Seasonings–Salt, ground black pepper, dried thyme, dried oregano, and ground nutmeg.
• Flour– All-purpose flour is used here.
• Vegetable Stock– If you are using store-bought, use low sodium. Some of them can be overly salty!
• Milk– I always use whole milk.
• Frozen Peas and Carrots
• Baked Potatoes– You will need 4 large baked potatoes. Once cooled, remove the skin and mash the potatoes lightly with a fork.
• Chicken – To keep this recipe fast and easy, I’m using store-bought rotisserie chicken. I removed the skin and bones and used the breast meat only.
• Parsley– For freshness, colour, and garnish.

HOW TO MAKE CHICKEN POT PIE SOUP

In a heavy-bottomed soup pot or Dutch oven, add the olive oil, butter, and onions. Over medium heat, stir and cook the onions until golden brown. Add the salt, ground black pepper, dried thyme, dried oregano, ground nutmeg, and minced garlic. Stir well and cook for 3 minutes.

Next, stir in the flour until well absorbed. Once no trace of the flour remains, continue to cook the flour with the onions and garlic mixture for 3 minutes. Pour in the vegetable broth half a cup at a time, whisking it well into the flour mixture after each addition. Next, pour in the milk half a cup at a time, continuing to whisk well after each addition. Lastly, stir in the thawed peas and carrots. Continue to cook for 3-5 minutes until the sauce mixture thickens.

Add the baked and cubed potatoes to the pot. Stir well to incorporate. Finally, add the shredded rotisserie chicken. Stir to combine and cook for 2-3 minutes or until fully heated through. Serve and garnish. Serve with crusty bread.

THE BAKED POTATO OF OLIVER TWIST?

One would have to agree that a baked potato is one of the most humble and delicious of all side vegetable dishes. There is just something so soothing and comforting about that piping hot interior of the baked potato in contrast to the crispy, salty skin. This Chicken Pot Pie Soup recipe makes good use of this simple ingredient!

One time someone asked me if I was the real-lifeOliver Twist. They couldn’t believe that a young kid raised in the ’70s and ’80s in rural Newfoundland had a life so different from the one they had growing up at the same time in the city. Looking back, I can see why they would say that. Unlike them, I can remember things like having to pots of water to take a proper bath. I can remember seeing the roads paved and street lights being installed. Running home from school to go check our rabbit traps, help our dads to saw logs into firewood, or cleave splits to light the fire the next morning. (Bonus points for those of you who know what that means!) It may be a far cry from poor Olive Twist, but I completely understand why she said it.

BAKED POTATOES

Why did I make mention of my childhood in Newfoundland? Well, it was to tell you about how us kids used to make baked potatoes. If my mom were preparing the potatoes, she would do what everyone else does. She would stab them a few times with a fork, rub them down with a little bit of oil, generously salt them, wrap them in foil, and bake them in a 400-degree oven for 40-50 minutes. She would keep them in there until she was able to easily pierce them with a fork.

On the flip side, we kids would bake them quite differently. First, you must understand that building an outdoor fire was quite common for us. I remember being quite young – around 8 or 9 years old – and building a fire on the hill behind our house. It would most likely be me and a couple of friends. Our parents were never present. We would grab some matches from the basem*nt and a bit of birch rind and build a fire by burning twigs, branches, or spruce trees that we chopped down with our axes.

Once the fire was burning nicely, we would toss raw, unwrapped potatoes into the flames and leave them there to roast. In the meantime, we might cook a wiener or roast an apple on a stick that we carved into a point using our pocket knives. Or maybe we tossed in some used-up aerosol cans and ran away, hiding behind a tree or laying low in the grass until the thing exploded. Once our fun was had, we would hook the now blackened potatoes out of the fire using a stick, slice it open, and enjoy. That smoky, burnt flavour cannot be accomplished any other way!

For the purpose of this recipe, Dear Reader, you can bake your potato any way you see fit. You can even use the microwave if you prefer! I will say that even though a fire-baked potato is the best way, I know it’s not an option for everyone. In fact, I haven’t done it in many, many years. The baked potatoes used in this Chicken Pot Pie Soup recipe were wrapped in foil in roasted in an oven.

LEFTOVERS AND/OR FREEZING

This recipe does make about four hearty servings, which might be too much or too little, depending on the size of your family. The recipe can easily be halved or even doubled. Just be sure to use a really big soup pot if you’re doubling this recipe! Once everyone has had their fill, you might have some leftovers. If so, you can transfer the cooled soup to a food-safe container and store it in the fridge. It will keep for at least 2 days. Otherwise, you can freeze it and it will last for 3 months.

If you do refrigerate or freeze the leftovers, you may need to add a bit of water to the soup when reheating. Start with just a few tablespoons of water at a time to avoid turning the soup into a broth! Of course, if you add more water, you will need to re-season as well.

SERVING SUGGESTIONS

Even though Chicken Pot Pie Soup is a complete meal all on its own, you might want to consider serving this soup with a few other items. If you have a larger family, you can serve smaller bowls of soup – make it stretch further by serving it with some crusty bread. No matter how thick and hearty the soup is, you cannot go wrong with a slice or two of really good crusty bread.

Soups are often served with sandwiches and this one is no different. Since you have potato and chicken-based soup here, it just makes sense to serve it with a grilled cheese sandwich. A small side salad is also a great option!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!