Best Creamy Chicken Pot Pie Soup (Fall Favorite!)
It was one of those crisp October evenings when I came home from teaching, the leaves blowing in swirls outside my front door. I dropped my bag, lit a cozy candle in the kitchen, and thought: “Tonight I want the Best Creamy Chicken Pot Pie Soup (Fall Favorite!).” For me, this recipe isn’t just dinner it’s memory, comfort, and the kind of warm hug we all need when the air turns chilly. As I chopped onions and carrots, I remembered childhood Sundays when my mum would pull the pie out of the oven, golden crust and all, and I promised myself I’d recreate that same feeling with my own version of Best Creamy Chicken Pot Pie Soup (Fall Favorite!).
Table of Contents
When you think of Best Creamy Chicken Pot Pie Soup (Fall Favorite!), you imagine tender shredded chicken swimming in a rich, velvety broth, filled with potatoes, carrots, peas, maybe a few herbs, and a crusty top or biscuit on the side. This is not simply your everyday chicken soup it’s elevated. It sits among the most satisfying of Hearty Chicken Soup Recipes, yet it carries its own identity, the unmistakable flavor of pot pie filling transformed into a bowl of goodness. If you’ve ever searched for “soups that freeze well,” you’ll find that this one ticks that box in spades, especially when you make a big batch on Sunday to enjoy later.
Let’s talk about why this version of Best Creamy Chicken Pot Pie Soup (Fall Favorite!) stands out. First, we use a bit of heavy cream or half-and-half to deliver that luscious texture yes, this is more than just a simple chicken soup with heavy cream; it’s a chicken pot pie soup that truly lives up to its name. The potatoes give substance think comfort and fullness so it doubles as a main dish, not just a starter. With this recipe you also have the option of making a stove-top version (yes, the “Chicken Pot Pie Soup Stove Top” approach) or a crockpot version (the “Chicken Pot Pie Soup Crockpot” method) for convenience. I’ll walk you through both.
Why this soup works (and why you’ll love it)
When you sink your spoon into a bowl of the Best Creamy Chicken Pot Pie Soup (Fall Favorite!), you’ll taste juicy shredded chicken, potatoes cooked until tender, peas and carrots softened just right, and a silky broth that whispers “pot pie” with every bite. This is exactly what makes it part of the category of Hearty Chicken Soup Recipes it fills you up, warms you from the inside out, and satisfies like a full meal. And because it freezes so well, it qualifies among the best of Soups That Freeze Well make double and save for a later stress-free dinner.
Best Creamy Chicken Pot Pie Soup (Fall Favorite!)
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Add chicken broth and diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Stir in shredded chicken, frozen peas, heavy cream, thyme, salt, and pepper. Let simmer for another 5-10 minutes.
- Serve hot, topped with biscuit pieces or crusty bread and a sprinkle of parsley if desired.
Notes
Ingredients overview
To make your own version of Best Creamy Chicken Pot Pie Soup (Fall Favorite!), you’ll want:
- Shredded cooked chicken (rotisserie works great)
- Potatoes (Yukon Gold or russet) – this gives you the “chicken soup with potatoes” element
- Carrots, celery, onion – the classic base of flavor
- Chicken broth
- Heavy cream (or half‐and‐half) for that rich “chicken soup with heavy cream” feel
- Frozen peas (and optionally corn)
- Butter and flour (or cornstarch) to thicken
- Herbs like thyme, parsley, salt, pepper
- Optional: biscuit or crust pieces on top (to echo the pot pie crust)
All together, they make the ultimate Chicken Potpie Soup yes, I wrote it without spaces because it’s the same flavor profile as the pot-pie dessert version, but in soup form.
Method: Stove-top version (Quick Chicken Pot Pie Recipe)
If you’re in a hurry and want the faster route for your Best Creamy Chicken Pot Pie Soup (Fall Favorite!), go stove-top. It’s the classic “Chicken Pot Pie Soup Stove Top” path. Here’s a quick overview:
- Melt butter in a large pot, sauté onion/celery/carrot until softened.
- Add flour to coat veggies, stir a minute.
- Pour in chicken broth, add diced potatoes, bring to simmer until potatoes are tender.
- Stir in shredded chicken, peas, heavy cream, herbs, salt & pepper.
- Let simmer a few more minutes until everything warms through and the broth is creamy.
- Serve with crusty bread or biscuit strips.
This makes your Quick Chicken Pot Pie Recipe, and you’ll have that rich, comforting flavor of the full pot pie experience in under an hour.
Method: Crockpot version (Hands-off)
For those busy evenings when you’d rather set it and forget it, the “Chicken Pot Pie Soup Crockpot” method is perfect for your Best Creamy Chicken Pot Pie Soup (Fall Favorite!). Simply combine raw chicken, diced potatoes, vegetables, broth, seasoning in a slow cooker. After 4-6 hrs on low (or 2-3 on high), shred the chicken, stir in heavy cream and peas, cook a bit longer. Voilà comfort waiting for you when you walk through the door. It’s still a version of our signature soup, loaded with everything that makes this dish an autumnal favorite.
Why freezing works & how to do it
One of the things I love about the Best Creamy Chicken Pot Pie Soup (Fall Favorite!) is how well it fits into the meal-prep mindset. Because it’s part of Soups That Freeze Well, you can make a double batch and freeze half for later weeks. To do it: let the soup cool completely, portion out into freezer-safe containers, and freeze. When you’re ready to eat, thaw overnight in fridge, reheat gently on the stove, and stir in extra cream or broth if needed to refresh the texture. That way, you still get the full cozy comfort of pot-pie soup without starting from scratch.
Serving suggestions & variations
Serve your Best Creamy Chicken Pot Pie Soup (Fall Favorite!) with a side of crusty bread or biscuit strips to mimic the traditional pot pie crust. You can also top with shredded cheddar or a sprinkle of fresh parsley. For a veggie boost, add frozen corn or green beans along with the peas. If you prefer, swap potatoes for sweet potatoes for a twist (though that slightly alters the “chicken soup with potatoes” narrative). For ultra-rich indulgence, you might add extra heavy cream leaning into the “chicken soup with heavy cream” theme.
FAQs
Q: Can I use frozen chicken?
A: Absolutely just thaw and shred before adding to the soup so it integrates well.
Q: Can I skip the heavy cream?
A: Yes, you can substitute half-and-half or milk, though the broth will be slightly less rich. But keep in mind the “creamy” part of the Best Creamy Chicken Pot Pie Soup (Fall Favorite!) will be softer.
Q: How long does it last in fridge?
A: Stored in an airtight container, it’s typically good for up to 4 days. After that, your best bet is the freezer route among Soups That Freeze Well.
Q: Can I watch a tutorial?
A: Yes, many bloggers offer a “Chicken Pot Pie Soup Video” for visual help search that term alongside this recipe to find one.
Q: Is this really a pot pie in soup form?
A: Yes the name might seem long, but the flavor and texture mirror a classic chicken pot pie only served as a hearty soup. Hence, this is the Best Creamy Chicken Pot Pie Soup (Fall Favorite!).
Why this dish is perfect for fall (and year-round if you want)
When temperatures dip and you’re craving comfort, the Best Creamy Chicken Pot Pie Soup (Fall Favorite!) hits all the notes. It’s hearty, rich, and filled with familiar flavors shredded chicken, potatoes, peas, carrots, and that creamy broth you get when you peel back the crust of a pot pie. It satisfies like a main course yet has the warmth of a soup. The flexibility to make it stove-top or crockpot means you can adapt it to your schedule. And when you make double and freeze half, you are embracing the idea of Soups That Freeze Well a major win for weeknight dinner planning. Plus, with potatoes inside it qualifies for “chicken soup with potatoes,” and since we use heavy cream it also fits “chicken soup with heavy cream.” It’s truly a hybrid of comfort-food categories, which explains why so many people rave about “chicken potpie soup” as a go-to when they want something cozy and filling.
Final thoughts
If you’re searching for the ultimate fall dinner recipe, look no further than Best Creamy Chicken Pot Pie Soup (Fall Favorite!). Make the stove-top version for a quick weeknight, or the crockpot version when you want dinner waiting for you. Double it and freeze half to take full advantage of Soups That Freeze Well. When you serve this, you’ll be serving more than just soup you’ll be serving warmth, comfort, and a little piece of pot-pie nostalgia in every spoonful. Your family will ask for seconds. And next time October winds swirl outside your door, you’ll know exactly what to make.