Chicken Pot Pie Soup with Crispy Sage Croutons

There are some meals that just feel like a hug in a bowl, and for the longest time, a classic chicken pot pie was that for me. But I’ll be honest, fussing with a pie crust on a Tuesday night is not always in the cards. I first tried a chicken pot pie soup at a little cafe on a chilly, rainy afternoon, and while it was cozy and comforting, I kept thinking it was missing a little something special. It had the creaminess, but not the character.

That’s when I went home and got to work in my own kitchen. I wanted to capture the soul of a pot pie, that rich, savory filling we all love, but elevate it. I knew it needed more than just cream and chicken. It needed a little smokiness, a bright little kick to cut through the richness, and most importantly, it needed that satisfying crunch you get from a golden crust.

This recipe is the result of that mission. My version of chicken pot pie soup is everything you love about the classic, but deconstructed and dialed up a notch. The secret lies in a few key additions that make all the difference, turning a simple soup into something truly memorable. And the topping? It will make you forget all about that pie crust.

It’s the perfect one pot meal that feels both rustic and a little bit fancy, and it has become an absolute staple in our home for chilly evenings.

Skip to My Special Recipe!

Why This Chicken Pot Pie Soup Recipe Works

Chicken pot pie is a cornerstone of American comfort food, with roots tracing back to savory pies from medieval Europe. It’s a dish that evokes feelings of warmth, family, and home. The traditional combination of tender chicken, vegetables, and a creamy gravy, all encased in a flaky pastry crust, is undeniably delicious. Its popularity comes from this perfect balance of savory, creamy, and satisfying textures.

By transforming this classic into a soup, we make it more accessible for a weeknight dinner without losing any of the cozy charm. You get all the flavor of the filling without the time and effort of making and baking a crust. It’s a brilliant way to enjoy a beloved dish in a new, simpler form.

But this specific recipe works because it doesn’t just replicate the filling, it enhances it. The first twist is adding smoked paprika. This simple spice introduces a subtle, smoky depth that complements the chicken and vegetables beautifully. It adds a layer of complexity that you didn’t know was missing.

The second, and perhaps most important, twist is a splash of sherry vinegar stirred in at the very end. The rich, creamy base of a chicken pot pie soup can sometimes feel a little heavy. The vinegar cuts right through that richness, brightening up all the other flavors without making the soup sour. It’s a chef’s trick that wakes up the entire dish.

Finally, instead of a soggy piece of pastry, we top this soup with crispy sage croutons. The bread is toasted in butter infused with fresh sage leaves, creating a crunchy, herby, and buttery topping that provides the perfect textural contrast to the creamy soup. It delivers the satisfaction of a crust in a far more elegant and flavorful way.

Ingredients for Chicken Pot Pie Soup

The magic of this soup comes from using simple, wholesome ingredients and adding a few special touches to make them shine. Quality really matters here, especially with the chicken and the broth, as they form the backbone of the flavor. Everything works together to create a soup that’s both familiar and excitingly new.

Here’s exactly what you’ll need to make this incredible chicken pot pie soup at home:

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes: I much prefer thighs over breasts for this soup. They have more flavor and stay incredibly tender and juicy, even after simmering.
• Kosher salt and freshly ground black pepper to taste
• 4 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup all-purpose flour
• 1 teaspoon smoked paprika: This is one of my secret weapons. Be sure to use smoked paprika, not sweet or hot. It adds a beautiful, subtle smokiness.
• ½ teaspoon dried thyme
• ¼ teaspoon rubbed sage
• 6 cups low-sodium chicken broth: Using low-sodium broth allows you to control the final saltiness of the soup.
• 1 cup whole milk: Whole milk adds the perfect amount of creaminess without being overly heavy like heavy cream.
• 1 ½ cups frozen peas
• 1 cup frozen corn
• ¼ cup chopped fresh parsley
• 1 tablespoon sherry vinegar: This is the game-changing ingredient! Its nutty, complex acidity brightens the entire soup. It’s worth seeking out.

For the Crispy Sage Croutons:

• 3 tablespoons unsalted butter
• ¼ cup fresh sage leaves: Using fresh sage makes all the difference for the croutons. The leaves get crispy and infuse the butter with so much flavor.
• 3 cups cubed day-old bread
• Pinch of salt

Step-by-Step Instructions For Making Chicken Pot Pie Soup

Making this soup is a straightforward process, built on layering flavors step by step in one pot. I recommend using a heavy-bottomed Dutch oven, as it holds heat evenly and is perfect for both browning the chicken and simmering the soup. Just follow along, and you’ll have a stunning bowl of comfort in about an hour.

Step 1: Brown the Chicken

First, get your chicken ready. Pat the cubed chicken thighs dry with a paper towel, which helps them brown rather than steam. Season them generously all over with kosher salt and freshly ground black pepper. Heat your olive oil in the Dutch oven over medium-high heat. You want the oil to be shimmering before you add the chicken. Place the chicken in the pot in a single layer. Don’t overcrowd the pan; work in batches if you need to. Let the chicken cook without moving it for a few minutes until a deep golden-brown crust forms, then turn and brown the other sides. This process should take about 5 to 7 minutes total. Once browned, use a slotted spoon to transfer the chicken to a plate and set it aside. Those browned bits left in the pot are pure flavor!

Step 2: Build Your Flavor Base

Reduce the heat to medium and add the 4 tablespoons of unsalted butter to the same pot. As it melts, it will mix with the chicken drippings. Add your chopped yellow onion, diced carrots, and diced celery, which is the classic mirepoix. This trio is the foundation of so many wonderful soups and stews. Cook the vegetables, stirring every so often, until they have softened and the onion is translucent. This takes a good 8 to 10 minutes. Be patient here; you’re coaxing out their natural sweetness.

Step 3: Add Earthiness with Mushrooms and Garlic

Now, stir in your sliced cremini mushrooms. Cook them until they’ve released all their moisture and begin to get some nice color, which usually takes about 5 to 7 minutes. This step deepens their savory, earthy flavor. Once the mushrooms are browned, add the minced garlic. Stir it constantly for just about one minute until you can smell that wonderful garlic aroma. Be careful not to let it burn, or it will turn bitter.

Step 4: Create the Roux with Flour and Spices

Sprinkle the all-purpose flour, smoked paprika, dried thyme, and rubbed sage over the cooked vegetables. This is where you create the roux that will thicken your soup. Using a wooden spoon or whisk, stir everything together constantly for about two minutes. This crucial step toasts the flour and spices, cooking out any raw flour taste and “blooming” the spices to release their full aromatic potential.

Step 5: Gradually Add Broth and Simmer

While whisking continuously, begin to pour in the low-sodium chicken broth. It’s very important to add it gradually, maybe a cup at a time at first. This technique ensures your roux incorporates smoothly into the liquid, preventing any lumps from forming. Once all the broth is added, bring the mixture to a simmer. Then, reduce the heat to low, put the lid on the pot, and let it gently simmer for 15 minutes. This gives all those wonderful flavors time to get to know each other and meld into one delicious base.

Step 6: Prepare the Crispy Sage Croutons

While your soup is simmering away, it’s the perfect time to make the incredible topping. In a large skillet, melt the 3 tablespoons of butter over medium heat. Add the fresh sage leaves and let them sizzle until they become dark green and crispy, which only takes a minute or two. Use a slotted spoon to remove the crispy sage leaves and set them on a paper towel to drain. Now, add your cubed day-old bread to that glorious, sage-infused butter in the skillet. Toast the bread cubes, tossing them frequently, until they are golden brown and crisp on all sides. Sprinkle them with a small pinch of salt. This is the crunch your chicken pot pie soup deserves.

Step 7: Add the Creamy Finish

After the soup base has simmered for 15 minutes, remove the lid. Stir in the cooked chicken you set aside earlier, along with the whole milk, frozen peas, and frozen corn. Increase the heat back up to medium and let the soup cook for about 5 more minutes. You just want to heat everything through and make sure the peas and corn are tender. It is very important that you do not let the soup come to a boil after adding the milk, as this can cause it to curdle.

Step 8: Brighten with Vinegar and Herbs

Turn off the heat. Now for the final, transformative touches. Stir in the fresh parsley and the tablespoon of sherry vinegar. This is my favorite part. The parsley adds a fresh, clean note, and the vinegar instantly brightens the entire pot, cutting through the creaminess and making all the other flavors pop. Give it a final taste and adjust the seasoning with more salt and pepper if you think it needs it.

Step 9: Garnish and Serve

Your delicious chicken pot pie soup is ready! Ladle the hot soup into warm bowls. Just before serving, top each bowl generously with the crispy sage croutons you made, and crumble a few of the crispy sage leaves over the top for an extra touch of flavor and elegance. Serve it immediately and enjoy that perfect combination of creamy, savory, and crunchy.

How To Serve Chicken Pot Pie Soup

This soup is so hearty and packed with flavor that it can easily stand as a complete meal all by itself. The combination of chicken, vegetables, and the creamy broth, topped with those substantial croutons, is incredibly satisfying. However, if you want to stretch the meal further or dress it up for company, there are plenty of wonderful ways to serve it.

The beauty of this chicken pot pie soup is its versatility. You can keep it simple for a weeknight family dinner or add a few special touches for a more elaborate meal. Here are some of my favorite serving suggestions:

• With a Simple Green Salad: The richness of the soup pairs beautifully with a light, crisp salad. A simple mix of greens with a sharp lemon vinaigrette offers a refreshing contrast that cleanses the palate between spoonfuls.
• Alongside Buttermilk Biscuits: You can’t go wrong with a classic Southern pairing. Serve warm, fluffy buttermilk biscuits on the side for dipping. It’s a wonderful way to soak up every last drop of that delicious, creamy broth.
• In a Bread Bowl: For a truly show stopping presentation, serve the soup in a hollowed-out crusty bread bowl. It’s a fun and rustic way to enjoy the meal, and you get to eat the bowl when you’re done!
• Extra Toppings Bar: Set out a few small bowls of extra toppings so everyone can customize their own. Crumbled bacon, shredded sharp cheddar cheese, or a dollop of sour cream are all fantastic additions.

No matter how you choose to serve it, the key is to add the crispy sage croutons right before eating. This ensures they stay perfectly crunchy and provide that wonderful textural contrast that makes this soup so special. It’s a meal that is sure to bring smiles to the dinner table.

How To Store & Reuse Chicken Pot Pie Soup Leftovers

One of the best things about making a big pot of soup is that the leftovers are often even better the next day. As this chicken pot pie soup sits, the flavors continue to meld and deepen, making for a fantastic lunch or an easy dinner later in the week. Proper storage is key to making sure it tastes just as good when you reheat it.

The most important rule for storing leftovers is to keep the soup and the croutons separate. If you store them together, the croutons will become soft and mushy. Here’s how I recommend handling everything:

• Refrigerating the Soup: Allow the soup to cool down to room temperature before storing. Transfer it to an airtight container and it will keep beautifully in the refrigerator for up to 4 days.
• Storing the Croutons: The crispy sage croutons should be stored in a separate airtight container or a zip-top bag at room temperature. They will stay crisp for a couple of days this way.
• Freezing the Soup: This soup freezes quite well. Let it cool completely, then pour it into freezer-safe containers or bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Be aware that cream-based soups can sometimes have a slightly different texture after thawing, but it will still be delicious. I would not recommend freezing the croutons.
• Reheating: The best way to reheat the soup is gently on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. Avoid boiling it. You can also reheat individual portions in the microwave. Just be sure to add your crispy croutons after reheating.

If you have a good amount of soup left, you can also get creative and repurpose it. Thicken it on the stove with a little more flour or a cornstarch slurry, and you have a perfect filling for an actual pot pie. Simply pour it into a baking dish and top with a sheet of puff pastry or some drop biscuits before baking.

Substitutions & Variations For Chicken Pot Pie Soup

While I believe this recipe is perfectly delicious as is, one of the joys of cooking is making a dish your own. This chicken pot pie soup is wonderfully adaptable, so feel free to experiment based on what you have on hand or your dietary needs. There are plenty of easy swaps and creative additions you can make.

Whether you need to accommodate a dietary restriction or just want to try a new flavor combination, these suggestions can help you customize the recipe to your liking. Here are a few ideas to get you started:

• Make it Gluten-Free: For a gluten-free version, simply substitute the all-purpose flour with a cup-for-cup gluten-free flour blend to create the roux. For the topping, use your favorite gluten-free bread to make the croutons, or skip them and just use the crispy sage leaves and a sprinkle of toasted seeds.
• Make it Dairy-Free: To make this soup dairy-free, use a good quality vegan butter or olive oil in place of the unsalted butter. For the creamy element, substitute the whole milk with a full-fat, unsweetened oat milk or cashew milk. They provide a similar creaminess without affecting the flavor too much.
• Change Up the Protein: This recipe is fantastic for using up leftover chicken or turkey. If you have leftover roasted chicken or turkey from another meal, you can shred it and stir it in at the end with the frozen vegetables. You can even make it with ground chicken or turkey by browning it with the onions.
• Add Different Vegetables: The vegetable combination is very flexible. Feel free to add diced potatoes (add them with the carrots and celery so they have time to cook), green beans, leeks, or pearl onions. It’s a great way to clean out the vegetable drawer.
• Try Different Toppings: If you’re not in the mood for croutons, you can top the soup with crumbled pie crust crackers, baked puff pastry cutouts, or even just a handful of oyster crackers for that classic soup experience.

Don’t be afraid to play around with the herbs either. A little tarragon can add a lovely, subtle anise note, while a bit of rosemary would also be a delicious complement to the chicken and sage. The possibilities are nearly endless!

5 FAQs About Chicken Pot Pie Soup

Here are some straightforward answers to the most common questions I receive about this chicken pot pie soup recipe.

Can I make this chicken pot pie soup in a slow cooker?

Yes, you absolutely can adapt this recipe for a slow cooker, which is perfect for days when you want to come home to a ready-made dinner. However, for the best flavor, I strongly recommend you don’t just dump everything in. You’ll still want to complete the first few steps on the stovetop to build that crucial layer of flavor. Start by browning the chicken in a skillet as directed and setting it aside. Then, in the same skillet, melt the butter and sauté the onions, carrots, and celery until they soften.

Once your vegetables are softened, transfer them to the slow cooker. Stir in the garlic, flour, and spices to coat the vegetables. Then, place the browned chicken on top and pour in the chicken broth. Give everything a good stir, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before you’re ready to serve, stir in the whole milk, frozen peas, frozen corn, and fresh parsley. Let it heat through, then stir in the sherry vinegar just before serving. You’ll need to make the croutons separately on the stovetop.

What’s the best way to thicken my chicken pot pie soup if it’s too thin?

This recipe is designed to have a perfectly creamy but still soupy consistency, but if you prefer a much thicker, stew-like texture, there are a couple of easy ways to achieve that. The first method is to simply let it reduce. After the soup has simmered, you can let it continue to cook, uncovered, over low heat for an additional 15 to 20 minutes, stirring occasionally. This allows some of the excess liquid to evaporate, naturally thickening the soup.

If you’re short on time, a cornstarch slurry is the quickest fix. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s completely smooth. While the soup is at a gentle simmer, slowly pour in the slurry while whisking constantly. Let the soup simmer for another minute or two, and you’ll see it thicken up nicely. Be careful not to add too much at once, as it thickens quite a bit as it cooks.

Can I use chicken breast instead of thighs for this chicken pot pie soup recipe?

You can certainly use boneless, skinless chicken breasts if that’s what you prefer or have on hand. The soup will still be delicious. However, I highly recommend using chicken thighs for this recipe if possible. Thighs have a higher fat content, which means they are more flavorful and remain incredibly tender and moist, even after simmering in the soup. They are much more forgiving and almost impossible to overcook.

If you do use chicken breasts, be very mindful not to overcook them during the initial browning step. You just want to get a nice sear on the outside, as they will finish cooking in the soup later. Another fantastic option is to use a store-bought rotisserie chicken. It’s a great time-saver! Simply shred the meat from one rotisserie chicken and stir it into the soup at the end along with the frozen vegetables, just long enough to heat it through.

Why did my creamy chicken pot pie soup curdle?

This is a common concern with any cream or milk-based soup, and it almost always comes down to heat. Dairy proteins are sensitive and can separate or “curdle” if they are heated too quickly or brought to a rapid boil. To prevent this, it’s essential that after you add the whole milk, you keep the soup at a gentle simmer over medium-low heat. Never let it come to a rolling boil.

Another potential culprit is adding a cold acid to a very hot liquid. In this recipe, the sherry vinegar is added at the very end. To be extra cautious, I recommend turning the heat off completely before stirring in the vinegar. This allows the soup’s temperature to stabilize and reduces the risk of the milk separating. Following these two simple rules should ensure your soup stays perfectly smooth and creamy every time.

Is there a substitute for the sherry vinegar in this chicken pot pie soup?

I absolutely adore the unique flavor that sherry vinegar brings to this dish. It has a slightly nutty, complex, and less harsh acidity than many other vinegars, which is why it works so well to brighten the rich soup without overpowering it. It’s truly the secret ingredient that takes this soup from good to great, so I do encourage you to find it if you can. It’s a wonderful pantry staple to have on hand.

However, if you can’t find it or don’t have any, you can still add that necessary touch of acid with a substitute. A good quality apple cider vinegar or a white wine vinegar would be the next best choices. They will provide the brightness needed to cut through the richness of the soup. I would start with a smaller amount, perhaps 2 teaspoons, and then taste and add more if needed, as these vinegars can be a bit sharper than sherry vinegar.

Try These Recipes Next

If you loved the comforting, creamy goodness of this soup, I have a few other recipes I think you’ll enjoy just as much.

• Creamy Chicken Tortellini Soup: This one is another one-pot wonder, packed with cheesy tortellini, chicken, and spinach in a luscious, creamy tomato broth. It’s a family favorite for a reason!
• Chicken Enchilada Pot Pie: If you liked the pot pie concept, you have to try this zesty version. It has all the spicy, cheesy flavor of chicken enchiladas tucked under a flaky pie crust.
• Creamy Chicken and Wild Rice Soup (Crockpot Style): A true set-it-and-forget-it meal. This soup is hearty, earthy, and so easy to make in the slow cooker.

I hope you’ll give these a try on your next cozy night in!