Amazing 10-Minute Chicken Pot Pie Soup

No heading needs to be written for the introduction.

If you’re craving that decadent, savory flavor of a classic chicken pot pie but don’t have the time (or the patience!) to deal with pie crusts, you are in the absolute right place. I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛

Today, we are ditching the rolling pin and diving headfirst into **Chicken Pot Pie Soup**! This recipe captures every bit of that creamy, herby, veggie-packed goodness you love, but in one simple pot. It’s the kind of meal that wraps you up in a cozy blanket even on the busiest weeknights.

Why This Chicken Pot Pie Soup Works for Beginners

Listen, I know sometimes recipes look intimidating, but this **Chicken Pot Pie Soup** is practically foolproof. We are keeping things super simple here—it’s a one-pot wonder, which means less scrubbing later, and who doesn’t love that? Everything cooks right in the same vessel, so the flavors really get a chance to mingle and deepen.

Because we aren’t messing with pastry dough, you cut your prep time way down. You’ll have tender chicken, perfectly cooked veggies, and that thick, golden broth ready in under an hour. If you’re new to making creamy soups, this is your perfect starting point. Trust me, you’ll feel like a seasoned chef when you serve this up!

Gathering Your Ingredients for Chicken Pot Pie Soup

The secret to making a truly memorable **Chicken Pot Pie Soup** isn’t complicated—it’s about using fresh, good quality base ingredients and prepping them right. A little knife work upfront pays off huge when you taste that rich, creamy finish later on. Don’t rush the chopping! We want those vegetables to soften nicely and release their flavor into the oil.

This recipe relies on a classic mirepoix base, which is just a fancy way of saying onions, carrots, and celery. Get those ready, and you’re halfway to comfort food heaven.

Essential Components for Rich Flavor

When you look at the list, you’ll see we need our aromatics diced up—that means the onion, carrots, and celery should all be diced, roughly about one cup each. Don’t forget the garlic; we need exactly four cloves minced fine so it just melts into the background, adding depth. We also need a small, but vital, amount of flour (1/4 cup) to thicken things up later.

For color, I sometimes add just a tiny pinch—about 1/4 teaspoon—of turmeric. It’s totally optional, but it gives the broth that lovely, warm golden hue that reminds me of the best pot pies. And please, use fresh thyme sprigs if you can find them; they make such a difference over dried!

Ingredient Notes and Simple Substitutions

For the liquid part, we use two cups of broth and two cups of milk. If you’re watching calories, you can certainly use 2% milk, or even unsweetened almond milk works surprisingly well if you need a non-dairy option, though whole milk gives the richest texture. Remember, the chicken needs to be cooked already—about two cups worth, either shredded or diced small.

We are tossing in frozen peas and corn right at the end to keep them bright green and slightly crisp. If you don’t have peas, frozen green beans are a fantastic swap! The key is having that cooked chicken ready to go so we can focus on building that perfect creamy base.

Step-by-Step Guide to Making Perfect Chicken Pot Pie Soup

Making this **Chicken Pot Pie Soup** is a journey of layering flavors, and honestly, it’s more fun than stressful! We’re working with medium-high heat initially to get the veggies happy, but we’ll bring it way down once the liquids go in so nothing scorches. Follow these steps closely, especially around the flour part, and you won’t have any trouble.

Building the Flavor Base in Your Chicken Pot Pie Soup

First things first, get a big, sturdy pot warm over medium-high heat and add your olive oil. Toss in the onion, carrots, and celery—this is our flavor foundation! Season them lightly with salt and pepper right away. We need to cook these down until they start getting soft and the onions look clear, which takes about five to seven minutes. Don’t rush this! You want them tender, not crunchy.

Once the veggies are happy, toss in your minced garlic. Garlic burns fast, so you only need about 30 seconds until you can really smell it—that’s your signal to move on quickly! Now, kill the high heat slightly. Stir in the butter until it melts completely into those lovely softened vegetables. Next, sprinkle in your flour. You must cook that flour for a solid 30 seconds while stirring constantly. This part is crucial! We are cooking out that raw, pasty taste so your soup tastes rich, not chalky. This little step makes all the difference in your final **Chicken Pot Pie Soup**.

Simmering the Creamy Broth for Your Chicken Pot Pie Soup

Time for the liquids! Slowly, slowly whisk in your chicken broth and milk. If you dump it all in at once, you’ll get lumps, and nobody wants that! Whisk until everything looks smooth. Now is the time to add your turmeric (if you’re using it for that pretty color) and those fresh thyme sprigs. Bring the mixture up to a gentle boil, but as soon as you see those bubbles starting, immediately drop the heat down to a steady simmer. Let it hang out like this for about 15 to 20 minutes. You’ll notice it transforming right before your eyes as the flour thickens everything into that signature creamy texture we’re aiming for.

Finishing Touches for Your Cozy Chicken Pot Pie Soup

Once the broth is thick enough that it coats the back of a spoon, it’s time for the final additions. Stir in your pre-cooked chicken, the frozen peas, and the frozen corn. We only need to simmer for another three to five minutes, just long enough to make sure the chicken is piping hot and the frozen veggies are warmed through without getting mushy. Taste it now! This is where you add more salt and pepper until it sings to you. Finally, before you serve up your incredible **Chicken Pot Pie Soup**, don’t forget to pull out those woody thyme sprigs. Nobody wants to bite into one of those!

Tips for Success with Your Chicken Pot Pie Soup

I’ve made this recipe more times than I can count, and I’ve definitely had a few batches that ended up too thin or a little lumpy! The biggest thing to remember when making **Chicken Pot Pie Soup** is the roux—that butter and flour mixture. If you don’t cook it for those 30 seconds I mentioned, the soup will taste floury, so don’t skip that!

If you find your soup is still too thin after that 15-minute simmer, don’t panic! You can make a quick slurry: mix one tablespoon of flour with two tablespoons of cold water in a separate little bowl until it’s smooth. Whisk that slurry into your simmering soup slowly until it thickens up perfectly. Also, make sure your heat is low when you add the milk and broth; scorching the milk can ruin the flavor base instantly. Patience pays off here!

Serving Suggestions for Chicken Pot Pie Soup

This soup is so rich and satisfying all on its own, but it loves a little something extra on the side! Since we skipped the crust, you absolutely need something crusty for dipping. A thick slice of toasted sourdough or a nice, soft dinner roll is just perfect for soaking up every last bit of that creamy broth.

If you want to dress it up a bit, a sprinkle of fresh parsley on top adds a lovely pop of green color. A little bit of sharp, shredded cheddar cheese melted right on top as you serve it also takes this **Chicken Pot Pie Soup** straight to the next level. It’s so easy to make it feel fancy!

Storing and Reheating Your Leftover Chicken Pot Pie Soup

The best part about a big batch of soup is having leftovers, and thankfully, this creamy soup holds up really well! Since we used milk, the texture is slightly more delicate than a broth-based soup, so how you reheat it matters. You want to avoid boiling it hard, as that can sometimes cause the milk solids to separate or the soup to get grainy.

When storing your **Chicken Pot Pie Soup**, make sure it cools down slightly on the counter for about 30 minutes before you seal it tightly in an airtight container. You can keep it in the fridge for up to three or four days easily. When it’s time to eat it again, low and slow is the secret to getting that perfect creamy texture back without any fuss.

Storage and Reheating Table

Storage Location	Duration	Reheating Method
Refrigerator	3–4 Days	Gentle heat on the stovetop, stirring often.
Freezer	Up to 2 Months	Thaw overnight in the fridge, then reheat gently.

If you are reheating from frozen, remember to thaw it completely in the fridge first. Then, put it in a saucepan over medium-low heat. Stir it frequently until everything is warm through. If it seems a little too thick after reheating, just whisk in a splash of extra milk or broth to bring it right back to life!

Frequently Asked Questions About Chicken Pot Pie Soup

I get so many questions about how to customize this recipe, which is wonderful because it shows you’re all eager to jump in and cook! Don’t worry if you’re not sure about the timing or the consistency right away; that’s what this section is for. We want every bowl of **Chicken Pot Pie Soup** you make to be perfect!

This recipe is designed to be fast, but sometimes life throws you a curveball. Here are the answers to the questions I hear most often about making this creamy soup.

Can I make this Chicken Pot Pie Soup ahead of time?

Yes, you absolutely can make this soup ahead of time! In fact, I think the flavors meld overnight, making it even better the next day. Just make sure you let it cool down completely before sealing it tightly in the fridge. When reheating, remember to do it slowly on the stovetop over low heat and stir often so the milk doesn’t separate. It keeps beautifully for about four days.

What is the best way to thicken my Chicken Pot Pie Soup?

The main thickening agent is the flour you cook with the butter—that’s your roux. If your **Chicken Pot Pie Soup** ends up thinner than you want after the 15-minute simmer, the best fix is a slurry! Mix one tablespoon of flour with two tablespoons of cold water until it’s totally smooth, then whisk that right into your simmering soup. Let it bubble for a minute or two, and it will tighten right up. Don’t pour in dry flour directly, or you’ll end up with clumps!

Share Your Delicious Chicken Pot Pie Soup Experience

That’s it—you’ve made a whole pot of pure comfort! I truly hope this **Chicken Pot Pie Soup** becomes a staple in your home like it is in mine. I love hearing about your kitchen adventures. If you want to learn more about food safety when handling poultry, check out these guidelines.

Did you add a little extra thyme? Did you serve it with crusty bread? Let me know how it turned out in the comments below! Your feedback helps me make these recipes even better for everyone who stops by Mom’s Kitchen. You can also read more about my journey in the kitchen on my About Me page.

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