Chicken pot pie without the pie!? We’re making Chicken Pot Pie Soup! This easy recipe brings all the comfort of a traditional pot pie with creamy broth, tender chicken, and lots of veggies but in soup form. I’m a potato girlie through and through, so of course I had to throw them in. I also popped some puff pastry twists with parmesan into the oven while the soup simmered. This is one of those cozy fall dinners that tastes like a hug in a bowl. It includes potatoes and rotisserie chicken, which, if you know me, is something that I love! I hope you try this Chicken Pot Pie soup and enjoy it as much as we do!
How To Make Chicken Pot Pie Soup
Here’s a video of how to make Chicken Pot Pie Soup! For another comforting dish, check out my Creamy Baked Potato Soup recipe.
Frequently Asked Questions
Can I use red wine instead of white wine?
Yes, if you only have red wine on hand, go for it! The soup will take on a deeper and richer flavor, while the color while be slightly darker. White wine keeps things lighter and a little brighter, so it’s really just personal preference. Both work great in this recipe. If you prefer to use red wine, I would go with something lighter like Pinot Noir.
Can I make chicken pot pie soup without wine?
Definitely! If you prefer not to use wine, just replace it with the same amount of chicken stock. You can also finish the soup with a squeeze of lemon juice before serving for a little pop of brightness.
Can I add cream to chicken pot pie soup?
You can definitely add cream to this dish if you prefer. You can add between ¼ to ½ cup of heavy cream if you want the soup to be more indulgent and velvety. Just be sure to add it at the very end after the pot is off they heat – that way the cream won’t separate.
Do I have to use rotisserie chicken?
You don’t need to use rotisserie chicken, it’s just a great shortcut for an easy weeknight meal. You can use any cooked chicken, whether it’s poached or roasted, or even leftover Thanksgiving Turkey!
Can I make chicken pot pie soup ahead of time?
This soup is a great make-ahead recipe. All you need to do is wait for it to cool after cooking, then store it in an airtight container in the fridge for up to 3 days. When you reheat it, just add a splash of chicken stock or water to loosen it up if it has thickened in the fridge.
Can you freeze chicken pot pie soup?
Yes, it totally works to freeze chicken pot pie soup. Just let the soup cool completely, then transfer it to freezer-safe containers. You can freeze it for up to 2 months. Once you’re ready, you can thaw it in the fridge overnight and reheat it on the stovetop. The texture of the potatoes may soften slightly after freezing, but the flavor will still be delicious!
What can I serve with chicken pot pie soup?
I love pairing this soup with homemade some Parm puff pastry twists (check my recipe below), but it’s also great with a baguette, crackers, or even a simple side salad to balance the richness of the dish.
Prep time: 25 minutes
Cook time: 35 minutes
Serves: 6
Ingredients – Chicken Pot Pie Soup
- 5 tablespoons unsalted butter
- 1 yellow onion, diced small
- 3 celery stalks, diced small (about 1 cup)
- 3 carrots, peeled and diced small (about 1 1/2 cups)
- ¾ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 5 cloves garlic, grated or finely chopped
- 8 ounces white mushrooms, thinly sliced
- ⅓ cup all purpose flour
- ½ cup dry white wine
- 6 cups chicken stock
- 1 pound Yukon gold potatoes, diced small
- 2 teaspoons fresh thyme leaves
- 3 cups shredded rotisserie chicken
- ¾ cup frozen peas
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Puff pastry twists, baguette, or crackers, for serving (recipe for Parm Puff Pastry Twists below)
Ingredients – Parm Puff Pastry Twists (Yields 18)
- 1 box store bought puff pastry, thawed
- 1 egg, whisked
- Parmigiano-Reggiano, to taste
Step-By-Step Method – Chicken Pot Pie Soup
- Melt the butter in a large dutch oven over medium-high heat. Once melted and bubbling, add the onion, celery and carrot. Season with ½ teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic, mushrooms, thyme, ¼ teaspoon salt, and ¼ teaspoon of pepper, and stir to combine. Cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until no white chunks of flour remain. Cook, stirring constantly, until the flour is cooked and it begins to smell nutty, about 2 minutes. Stir in the wine and broth, scraping up any browned bits from the bottom of the pot. Add the potatoes and bring to a boil over high heat. Once boiling, reduce the heat down to medium-low. Simmer until the soup is slightly thickened and the potatoes are tender, about 15 minutes. Be sure to skim off and discard any foam that may rise to the top.
- Stir in the chicken and peas and cook until they are heated through, about 5 minutes. Season with salt and pepper to taste. Remove from the heat and stir in the parsley. Divide into bowls and garnish with more fresh parsley. Serve with puff pastry twists, crusty baguette, or crackers for dipping.
Step-By-Step Method – Parm Puff Pastry Twists
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the sheets of puff pastry into 1-inch strips. Twist each strip into a spiral and place onto the prepared baking sheet. Brush lightly with egg wash and sprinkle generously with freshly grated Parmigiano-Reggiano. Bake until golden and crispy, 12 to 15 minutes.