Chicken Pot Pie Soup

This chicken and vegetable soup is my go-to for a cozy, comforting meal that never disappoints. It’s simple, comforting, and packed with delicious flavors. The Creole seasoning adds a fun little twist, giving the soup a subtle but tasty kick that makes it stand out. It’s creamy, hearty, and full of flavor from the mix of veggies and tender chicken. Whether you’re using up leftover rotisserie chicken or just need something easy and satisfying, this soup is the perfect choice. I promise, once you try it, you’ll want to make it again and again!

Soup season is in full swing, and all of my favorite soups are making their way back into the weekly rotation. From Zuppa Toscana to Meaty Cabbage Soup to Hungarian Goulash, there’s no shortage of delicious options on GypsyPlate.

Today’s soup is a true comfort food in a bowl. Who doesn’t love chicken pot pie, right? It’s that same nostalgic flavor we all know and adore, but without the hassle of a crust and all made in one pot. I’m talking about my Chicken Pot Pie Soup. And here’s the upgrade: I’ve added a little touch of my favorite Creole seasoning to the mix. The result? A whole new level of deliciousness. It’s comfort food, but even better!

Ingredients Needed

• Butter – I use butter to sauté the veggies and create a base for the soup.
• Fresh vegetables – (onion, carrots, celery, potatoes, mushrooms, garlic) I love using plenty of veggies. More the veggies, more flavor boost.
• Flour – I add flour to help thicken the soup and give it that creamy consistency.
• Creole seasoning – This is my secret ingredient! It adds a nice kick and warmth to the soup.
• Chicken stock – I use chicken stock to build the savory base of the soup.
• Frozen peas – Peas bring a touch of sweetness and color to the dish.
• Corn – I add corn for a bit more sweetness and texture that complements the other veggies.
• Cooked chicken (like rotisserie chicken) – I use cooked chicken, rotisserie being the most convenient choice.
• Cream – A little cream at the end makes the soup rich and smooth.
• Salt and pepper – I always adjust the seasoning with salt and pepper to make sure it’s just right.
• Parsley – I top the soup with fresh parsley for a burst of color and freshness.

How to Make Chicken Pot Pie Soup

First, I heat up some butter in a soup pot over medium-high heat. Once it’s nice and melted, I toss in the diced onion, carrots, and celery. I let these cook for about 8-9 minutes until they start to soften and smell amazing. Next, I add the potatoes, mushrooms, and garlic and let them sauté for another 5 minutes.

Now, I sprinkle in the flour and Creole seasoning, along with some salt and pepper, and stir everything together, cooking it for another 2 minutes. This helps thicken things up and really brings those flavors together.

Then, I pour in the chicken stock, frozen peas, corn, and cooked chicken. I let it all simmer for about 10 minutes, so everything melds together beautifully.

Finally, I stir in the cream, let it simmer for another 3-4 minutes, and taste it for any final seasoning adjustments. Once it’s perfect, I garnish with some fresh parsley for a little pop of color and freshness. And then it’s time to dig in! This soup is so comforting, creamy, and full of flavor, absolutely perfect for any cozy meal!

Alpana’s Tips

• I love using rotisserie chicken because it saves time and adds great flavor, but you can also use leftover cooked chicken or even turkey for a twist!
• If you like a bit more heat, feel free to add extra Creole seasoning or even a pinch of cayenne pepper for a little kick.
• For a lighter soup, you can swap the cream for half-and-half or even whole milk, but I love the creamy texture the cream gives.
• You can also make this ahead of time! Just store it in the fridge and reheat it gently when you’re ready to enjoy it. Soups like this always taste better the next day.
• If you’re looking to sneak in more veggies, feel free to toss in some spinach or kale towards the end of cooking. They add color and nutrients without changing the flavor too much!
• If you’re in the mood for a bit more flavor, a dash of thyme or rosemary can really elevate the soup. Just a small pinch goes a long way.
• If you’re craving that classic chicken pot pie crust feel, serve this soup with some warm biscuits. The buttery, flaky biscuits are the perfect accompaniment to dip into the creamy soup.

This Chicken Pot Pie Soup has quickly become one of my all-time favorite cozy meals. It’s the perfect combination of comforting flavors, and the little twist of Creole seasoning gives it just the right kick. Every spoonful feels like a warm hug, and when you serve it with a flaky biscuit on the side, it’s like getting the best of both worlds, creamy soup and that irresistible chicken pot pie crust! It’s one of those recipes that’s easy to make, but so so good.

Try these other great soups!
Busy Day Soup
Chicken Pastina Soup
Finnish Salmon Soup
Golden Mushroom Soup
Ham and Bean Soup
Birria Ramen
Caldo Verde
Borscht

Chicken Pot Pie Soup

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

My easy Chicken Pot Pie Soup is a great dish for chilly winter nights, especially served with flaky biscuits to replicate those pot pie vibes.

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Ingredients

• 3 Tbsp butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 6oz mushrooms, sliced
• 3 cloves garlic, finely chopped
• 1 medium potato, peeled and diced
• ⅓ cup all-purpose flour
• 2 Tbsp Creole seasoning
• 5 cups chicken stock
• 1 cup frozen peas
• 1 cup frozen corn
• 3 cups cooked chicken (like rotisserie chicken), diced
• ½ cup heavy whipping cream
• salt, to taste
• pepper, to taste
• fresh parsley, chopped for garnish

Instructions

1. Heat butter in a soup pot over medium-high heat and sauté diced onion, carrot and celery for 8-9 minutes. Add in potatoes, mushrooms and garlic and sauté for 5 minutes.
2. Add flour, Creole seasoning, salt and pepper and cook, mixing it well with the veggies, for 2 minutes.
3. Add in stock, frozen corn, peas and chicken and cook for 10 minutes.
4. Stir in cream and simmer it further for 3-4 minutes.
5. Adjust seasonings like salt and pepper. Garnish with parsley and serve immediately.

Notes

1. This can also be made with cooked turkey... perfect way to use up those holiday leftovers!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 466Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 107mgSodium 1616mgCarbohydrates 35gFiber 5gSugar 8gProtein 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.