Can I make this gluten free?

Yes, you can make a gluten-free version of this soup. Skip the flour roux. Instead, mix 2 tablespoons of cornstarch with ¼ cup of cold water or stock to make a slurry. Whisk it into the simmering soup after the potatoes are tender, then cook for 2 more minutes until thickened.

Can I freeze this soup?

You can freeze it, but I recommend a slight change. Prepare the soup base with stock, vegetables, and seasonings, but leave out the cream. Freeze this base for up to 3 months. Thaw it overnight in the fridge, reheat, then stir in the cream and lemon juice just before serving.

How do I cook chicken for the soup?

The easiest method is using a rotisserie chicken, just shred 3 cups of meat. To cook your own, poach 1.5 pounds of boneless breasts or thighs in the 4 cups of stock for 15 minutes, then remove, shred, and use that flavorful stock in the recipe.

How well does this soup keep?

It keeps very well. Once cooled, store it in an airtight container in the fridge for up to 4 days. The flavors actually improve after a day. When reheating, add a splash of stock or water to loosen it up, as the roux will thicken when cold.

How do I thicken chicken pot pie soup?

The classic method is a roux: cook flour with the butter and vegetables for 1-2 minutes before adding stock. If your soup is still too thin after simmering, make a quick slurry. Mix 1 tablespoon each of cornstarch and cold water, then whisk it into the simmering soup.

Can I substitute the chicken?

Absolutely. An equal amount of leftover shredded turkey works perfectly. For a vegetarian twist, use hearty vegetables like diced mushrooms or parsnips and swap the chicken stock for a rich vegetable stock. You could also stir in a cup of shredded cheddar at the end for depth.

Chicken Pot Pie Soup: 45-Minute Easy Creamy Recipe

Name: Easy Chicken Pot Pie Soup Recipe (with the Secret Lemon Juice Trick)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter (42g); 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 1/3 cup all-purpose flour (42g); 4 cups low-sodium chicken stock (946ml); 1 pound Yukon gold potatoes, diced into 1/2-inch pieces (about 3 medium); 3 cups shredded cooked chicken (from 1 rotisserie chicken); 1 cup frozen peas; 1 cup frozen corn; 1 cup heavy cream or whole milk (237ml); 2 teaspoons chopped fresh thyme (or 3/4 teaspoon dried); 1 tablespoon fresh lemon juice; 1 1/2 teaspoons kosher salt (plus more to taste); 1/2 teaspoon black pepper

Description

This Chicken Pot Pie Soup has all the creamy, savory comfort of the classic baked dish but cooks in one pot in under an hour. It uses a simple roux and rotisserie chicken for a quick weeknight meal, finished with a bright splash of lemon juice to balance the richness.

Ingredients

Scale

For the aromatics and base:

3 tablespoons unsalted butter (42g)

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

1/3 cup all-purpose flour (42g)

4 cups low-sodium chicken stock (946ml)

For the vegetables and protein:

1 pound Yukon gold potatoes, diced into 1/2-inch pieces (about 3 medium)

3 cups shredded cooked chicken (from 1 rotisserie chicken)

1 cup frozen peas

1 cup frozen corn

For the finish and seasoning:

1 cup heavy cream or whole milk (237ml)

2 teaspoons chopped fresh thyme (or 3/4 teaspoon dried)

1 tablespoon fresh lemon juice

1 1/2 teaspoons kosher salt (plus more to taste)

1/2 teaspoon black pepper

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until softened.

2. Add the diced potatoes and stir to coat. Cook for 2 minutes.

3. Sprinkle the flour evenly over the vegetables. Stir constantly for 1-2 minutes to cook the raw flour taste out.

4. Slowly pour in the chicken stock while whisking continuously to prevent lumps. Whisk until smooth.

5. Bring the mixture to a gentle simmer. Stir in the thyme, salt, and pepper. Simmer for 15-18 minutes, until the potatoes are tender when pierced with a fork.

6. Reduce the heat to low. Stir in the heavy cream, frozen peas, corn, and shredded chicken. Warm through for 3-4 minutes. Do not boil.

7. Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt or pepper if needed. Serve hot.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Use a rotisserie chicken for the fastest prep, or substitute with any leftover cooked chicken or turkey.

Dice the potatoes into uniform ½-inch pieces so they cook evenly. Smaller pieces may turn mushy.

The fresh lemon juice stirred in at the end is key. It doesn’t make the soup taste lemony, but cuts the richness and brightens all the other flavors.

Prep Time: 15 min
Cook Time: 30 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx 1.5 cups)
Calories: 402 kcal
Sugar: 8 g
Sodium: 810 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 105 mg