Pioneer Woman Chicken Pot Pie Soup: Ultimate Comfort Food Recipe

This Chicken Pot Pie Soup recipe brings the beloved flavors of classic chicken pot pie into a warm, comforting, and easy-to-make soup. It’s brimming with tender chicken, a medley of fresh vegetables, and a luxuriously creamy broth, reminiscent of the hearty, homestyle cooking you’d expect from the Pioneer Woman herself. If you love the taste of Easy Chicken Pot Pie but crave the cozy appeal of soup, this recipe is your perfect match!

Bowls of creamy chicken pot pie soup garnished with fresh herbs and served with flaky biscuits on a rustic wooden table.

Homestyle Chicken Pot Pie Soup: A Pioneer Woman Inspired Delight

Imagine a chilly evening, and the aroma of home-cooked comfort wafts through your kitchen. This Chicken Pot Pie Soup recipe embodies that feeling perfectly. It’s a nostalgic dish, reimagined as a soul-soothing soup, delivering all the satisfaction of chicken pot pie without the fuss of a pie crust. Served with warm, flaky biscuits on the side, it transforms into a complete and unforgettable meal, a true testament to heartwarming, family-style cooking that the Pioneer Woman champions.

This recipe is designed to be a crowd-pleaser, appealing to all ages, even those who might be hesitant about traditional chicken pot pie. It’s packed with fresh, wholesome vegetables, and the combination of potatoes and chicken makes it incredibly hearty and filling. Every spoonful is a comforting embrace, a perfect bowl of goodness that truly satisfies.

Chicken Pot Pie Soup Ingredients: Fresh, Simple, and Customizable

This recipe uses simple, readily available ingredients, much like Pioneer Woman recipes are known for, and offers easy substitutions to suit your pantry and preferences:

• Butter: You can use salted or unsalted butter depending on your preference. Salted butter will add a touch more saltiness to the dish.
• Yellow Onion: For a slightly milder flavor, white onion makes a great substitute.
• Garlic: Fresh garlic is best for flavor, but pre-minced jarred garlic is a convenient alternative when you’re short on time.
• Celery: Slice the celery into thin pieces to ensure it cooks through and becomes tender. If you find your celery takes longer to cook, chopping it finer will help.
• Carrots: For larger carrots, quarter them lengthwise and then dice them into uniform pieces for even cooking.
• Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the salt level. For an even richer flavor, consider using homemade chicken stock if you have some prepared.
• Russet Potatoes: While russets are classic, red or yellow potatoes will also work wonderfully, offering a slightly different texture and flavor.
• Herbs: The combination of thyme, rosemary, bay leaves, and parsley creates a classic pot pie flavor profile. Fresh herbs are ideal, but dried herbs are perfectly acceptable and convenient.
• Salt and Pepper: Season generously! Soup often requires a good amount of salt to bring out all the flavors and prevent it from tasting bland.
• Flour: All-purpose flour is used to create a roux that thickens the soup to creamy perfection. For a gluten-free option, a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of broth) can be used instead. Simmer the slurry until thickened before adding.
• Milk and Heavy Cream: This combination creates a rich and creamy texture. For a lighter soup, you can substitute more milk for the heavy cream, but the richness will be slightly reduced.
• Peas: Petite peas offer a sweeter flavor and delicate texture, but any type of frozen peas will work. Canned peas can be used in a pinch, just be sure to drain them thoroughly.
• Corn: Similar to peas, petite corn is preferred for its sweetness. Canned corn, drained, is a convenient alternative.
• Cooked Chicken: Leftover cooked chicken is perfect for this recipe. Rotisserie chicken from the grocery store is a fantastic shortcut, or you can use shredded cooked turkey for a variation.

Ingredients for chicken pot pie soup laid out on a kitchen counter, including fresh vegetables, herbs, chicken broth, dairy, and cooked chicken.

Step-by-Step Guide to Making Pioneer Woman Style Chicken Pot Pie Soup

Creating this comforting soup is straightforward, echoing the simplicity often found in Pioneer Woman’s approachable recipes:

1. Sauté the Aromatics: Melt 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and sauté for about 5-7 minutes, until softened. Add the minced garlic and sauté for another minute until fragrant.
2. Build the Soup Base: Pour in the low-sodium chicken broth, add the cubed potatoes, dried thyme, dried rosemary, bay leaves, and season generously with salt and pepper.
3. Simmer Until Potatoes are Tender: Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are almost fully tender. Stir occasionally to prevent sticking.
4. Prepare the Creamy Roux: While the soup simmers, make the roux in a separate medium saucepan over medium heat. Melt the remaining 5 tablespoons of butter. Stir in the flour and cook, stirring constantly, for about 2-3 minutes until the roux turns a light golden color. This cooked roux is essential for a smooth, non-grainy soup.
5. Create the Creamy Base: Gradually whisk in the milk into the roux, ensuring there are no lumps. Season with a pinch of salt and pepper. Cook the mixture, stirring continuously, until it thickens to a smooth, creamy sauce (do not boil). Stir in the heavy cream and remove from the heat. Cover and set aside if the soup is not quite ready.
6. Add Vegetables and Chicken: Once the potatoes in the soup are almost tender, add the frozen peas and corn to the pot. Cook for a few minutes until the vegetables are heated through.
7. Combine and Finish: Stir the creamy milk mixture into the soup pot. Add the shredded cooked chicken and stir gently to combine everything. If the soup is thicker than you prefer, you can thin it out with a little extra chicken broth.
8. Final Touches: Remove the bay leaves from the soup. Stir in the fresh parsley for a burst of freshness and color just before serving.

Storage and Reheating Tips for Your Chicken Pot Pie Soup

How Long Does it Last?

This Chicken Pot Pie Soup is best enjoyed fresh but will keep well in an airtight container in the refrigerator for up to 3 days.

Can You Freeze Chicken Pot Pie Soup?

Freezing is not recommended for this soup due to the dairy content. Dairy-based soups can sometimes separate and become grainy when thawed. Potatoes also tend to change texture when frozen in soup. If you want to avoid leftovers, consider halving the recipe.

Reheating Instructions

Avoid using a slow cooker to reheat soups, as it’s not a safe method for reheating.

Microwave: For smaller portions, reheat the soup in a microwave-safe bowl in the microwave. Heat in 1-2 minute intervals, stirring in between, until heated through.

Stovetop: Reheat larger quantities of soup on the stovetop in a saucepan or pot over medium heat. Stir frequently to prevent sticking and scorching. If the soup becomes too thick upon reheating, thin it out with a little extra chicken broth or milk.

Variations and Serving Suggestions Inspired by Pioneer Woman

Customize Your Vegetables

Just like Pioneer Woman often encourages using what you have on hand, feel free to add other vegetables to this soup.

• Green Vegetables: Try adding green beans (fresh or frozen), asparagus, zucchini, or spinach for added nutrients and flavor.
• Mushrooms: Sautéed mushrooms would add an earthy depth to the soup.
• Potato Alternatives: For a lower-carb option, replace some or all of the potatoes with cauliflower florets. You could also add egg noodles for a heartier soup.

Serving Suggestions

To create a truly comforting and satisfying meal, Pioneer Woman style, serve this Chicken Pot Pie Soup with:

• Flaky Biscuits: Warm, homemade biscuits are the quintessential accompaniment to chicken pot pie soup. Try the included Parmesan Drop Biscuits recipe!
• Crusty Bread: A loaf of crusty bread is perfect for soaking up the delicious creamy broth.
• Side Salad: A fresh side salad provides a light and refreshing contrast to the richness of the soup.
• Roasted Vegetables: For a veggie-packed meal, serve with a side of steamed or roasted vegetables like broccoli, Brussels sprouts, or carrots.

A close-up shot of a ladle scooping up a spoonful of creamy chicken pot pie soup, showcasing the chunks of chicken and vegetables.

More Comforting Creamy Soup Recipes to Explore

If you love creamy, comforting soups like this Chicken Pot Pie Soup, you might also enjoy these other delicious recipes:

• [Broccoli Cheese Soup](URL to Broccoli Cheese Soup Recipe)
• [Creamy Tomato Soup](URL to Creamy Tomato Soup Recipe)
• [Clam Chowder](URL to Clam Chowder Recipe)

Chicken Pot Pie Soup Recipe Card

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

• 1 Tbsp butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 lbs russet potatoes, peeled and cubed
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 6 Tbsp butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 cup heavy cream
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups cooked chicken, shredded
• 1/4 cup fresh parsley, chopped

Instructions:

1. Melt 1 Tbsp butter in a large pot over medium-high heat. Add onion, carrots, and celery and sauté for 5-7 minutes. Add garlic and sauté for 1 minute.
2. Add chicken broth, potatoes, thyme, rosemary, bay leaves, salt, and pepper.
3. Bring to a simmer, reduce heat, cover, and simmer for 15-20 minutes, until potatoes are almost tender.
4. Meanwhile, melt 6 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook for 2-3 minutes, stirring constantly.
5. Whisk in milk gradually. Season with salt and pepper. Cook, stirring, until thickened (do not boil). Stir in cream. Remove from heat.
6. Add peas and corn to the soup and cook until heated through.
7. Stir in milk mixture and chicken. Thin with broth if needed.
8. Remove bay leaves, stir in parsley, and serve warm.

Notes:

Serve with biscuits for a complete meal. See Parmesan Drop Biscuits recipe below.

Nutrition Facts:

(Per serving, approximate)

• Calories: 506
• Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 116mg
• Sodium: 362mg
• Potassium: 1018mg
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 9g
• Protein: 28g
• Vitamin A: 95% DV
• Vitamin C: 29% DV
• Calcium: 17% DV
• Iron: 17% DV

Nutrition values are estimates only. See full disclaimer here.

Course: Soup
Cuisine: American
Keyword: Chicken Pot Pie Soup, Pioneer Woman Chicken Pot Pie Soup

Author: Pioneer-Technology Content Team

Parmesan Drop Biscuits Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional)
• 6 Tbsp butter (salted)
• 2 oz finely shredded parmesan cheese
• 1/2 cup milk
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 450°F (232°C).
2. Whisk together flour, baking powder, salt, pepper, garlic powder, and cayenne pepper in a bowl.
3. Stir in parmesan cheese. Cut in butter using fingertips until mixture resembles coarse crumbs.
4. Pour in milk and heavy cream; stir just until combined (batter will be lumpy).
5. Drop scant 1/4 cup portions onto a parchment-lined baking sheet.
6. Bake for 10 minutes, or until golden brown.
7. Cool on a wire rack.