Can I freeze Chicken Pot Pie Soup?

Yes, you can freeze it, and it holds up surprisingly well. Let the soup cool completely, then transfer it into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth or milk to bring back its creamy texture.

How do I thicken the soup if it turns out too thin?

If your soup isn’t quite as thick as you'd like, mix 1 tablespoon of flour or cornstarch with a bit of cold milk or broth, then stir it into the simmering soup. You can also reduce the broth amount slightly during cooking or add a bit more cream to boost the richness.

Can I make it dairy-free?

Absolutely. Swap out the milk or cream for a plant-based option like unsweetened almond milk, oat milk, or even coconut cream (though that will slightly alter the flavor). You’ll still get a rich and satisfying soup. Just make sure to use a dairy-free butter substitute for the roux.

What’s the best way to reheat leftovers?

Reheat Chicken Pot Pie Soup slowly on the stovetop over medium-low heat. Stir frequently and add a splash of milk or broth to revive its creamy consistency. Microwave reheating also works; just do it in 30-second bursts, stirring between each.

Chicken Pot Pie Soup: Creamy Comfort Recipe

Ingredients

Scale

2 tablespoons butter

1 small onion, diced

2 carrots, diced

2 celery ribs, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups low-sodium chicken broth

2 cups Yukon gold potatoes, diced

2 cups cooked shredded chicken

1 cup frozen peas

1 cup milk or cream

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

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Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until soft.

2. Add garlic and stir for 1 minute. Sprinkle in flour and cook for 2 minutes, stirring constantly.

3. Slowly add chicken broth while stirring. Add potatoes. Simmer 10–12 minutes until tender.

4. Stir in chicken and peas. Simmer for 5 minutes.

5. Add milk or cream, thyme, salt, and pepper. Cook until heated through.

6. Garnish with fresh parsley and serve warm.

Notes

Use rotisserie chicken for convenience.

Swap in plant-based milk for dairy-free version.

Reheats well with a splash of broth or milk.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 520mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 22g
Cholesterol: 65mg