Chicken Pot Pie Soup: Creamy Comfort Recipe

Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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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If you love the comforting flavors of a traditional chicken pot pie but don’t always have the time or energy to make a full crust-topped version, this Chicken Pot Pie Soup is the answer. It’s everything we love about the classic dish; tender chicken, hearty vegetables, and that rich, creamy texture, but in soup form. Quick, satisfying, and downright cozy, it’s a bowl of homey goodness you’ll crave on chilly nights or busy weekdays.

This article covers exactly why this recipe belongs in your regular rotation, the ingredients you need (nothing fancy, promise), a step-by-step method that simplifies dinner prep, and flavorful tips to make it even better. Plus, we’ll answer the most common questions around reheating, freezing, and swapping ingredients.

Let’s get into the recipe and why it’s become a weeknight winner in our home.

Table of Contents

Why You’ll Love This Chicken Pot Pie Soup

There’s something almost magical about the way this Chicken Pot Pie Soup fills the kitchen with the smell of roasted chicken, garlic, and buttery veggies. I made this on a cold Wednesday night after a long day, and my husband took one spoonful, looked up, and said, “This tastes like a hug.”

What makes this soup stand out is how simple it is. There’s no crust to deal with, no fussing with layers or waiting on a pie to set. You get that same thick, creamy broth loaded with shredded chicken, carrots, celery, peas, and potatoes, without spending your whole evening in the kitchen.

It’s also incredibly versatile. Leftover rotisserie chicken? Perfect. Frozen veggies? Toss them in. Don’t have cream? A splash of milk works just fine. One of the closest matches in comfort and ease might be our Marry Me Chicken Soup, but this one brings that nostalgic flavor that reminds you of grandma’s pot pie.

The best part? This soup freezes well, reheats beautifully, and is picky-eater approved. Whether you serve it with warm biscuits, crusty bread, or on its own, it’s one of those meals you’ll be proud to call homemade.

Simple Ingredients, Big Flavor

You don’t need anything fancy to make this Chicken Pot Pie Soup, and that’s the beauty of it. The ingredient list is short, familiar, and affordable, most items you likely already have in your pantry or fridge. Every component adds flavor, body, and heart to this cozy bowl. Think buttery aromatics, soft veggies, shredded chicken, and a creamy broth that brings it all together.

Here’s what you’ll need to bring this comforting dish to life.

Key Ingredients That Make It Work

Chicken: You can use cooked shredded chicken breasts or thighs. Rotisserie chicken is a huge time-saver and adds even more depth to the broth.
Carrots, Celery, Onion: This trio creates a classic flavor base. Dice them small for even texture in every spoonful.
Garlic: A couple of cloves go a long way.
Potatoes: Yukon golds or red potatoes work best; they hold their shape and give the soup a rustic feel.
Peas: Frozen peas are perfect and add a pop of sweetness and color.
Flour + Butter: This duo makes the roux that thickens the soup.
Chicken broth: Use low-sodium broth so you can control the salt level.
Milk or Heavy Cream: For that signature creamy consistency. You can swap in half-and-half or even plant-based milk for lighter versions.
Thyme and Parsley: Dried thyme adds warmth, and fresh parsley finishes the soup with a burst of freshness.

If you love creamy soups with hearty ingredients, you might also enjoy the comforting feel of our Creamy Tortellini Soup; it’s similarly satisfying and uses pantry staples.

Optional add-ins include mushrooms, corn, or even a splash of white wine to deepen the flavor. You can also top your bowl with crumbled biscuits or puff pastry squares if you want that true pot pie flair without the crust commitment.

Step-by-Step: From Fridge to Table in 40 Minutes

Making Chicken Pot Pie Soup is a no-stress process. It’s one of those recipes that comes together in a single pot, requires minimal prep, and doesn’t demand your constant attention. If you’ve got 30–40 minutes, you’ve got dinner ready, and the flavor payoff is huge.

This method keeps it classic, creamy, and foolproof. Perfect for beginners and busy weeknights alike.

How to Make It (In One Pot)

Start with the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for about 5–6 minutes until everything is soft and fragrant. Stir in minced garlic and cook for another minute.
Make the roux: Sprinkle flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the thickening base.
Add broth and potatoes: Slowly pour in chicken broth while stirring. Add diced potatoes and bring the mixture to a simmer. Cover and cook for 10–12 minutes until potatoes are fork-tender.
Add chicken and peas: Stir in cooked shredded chicken and frozen peas. Let everything simmer for 5 minutes to warm through.
Finish with cream: Pour in milk or cream and season with thyme, salt, pepper, and fresh parsley. Simmer gently until thick and creamy about 5 more minutes.

That’s it. Simple, satisfying, and ready to serve.

For a similar cozy meal with hearty flavors and a creamy broth, try our White Chicken Chili. It follows the same one-pot method and is just as crowd-pleasing.

Serve the soup with warm biscuits or flaky puff pastry squares for that full pot-pie feel. You could even top each bowl with a sprinkle of cheddar or a pinch of crushed red pepper if you’re feeling bold.

Make It Your Way, And Make It Work Every Time

The best part about Chicken Pot Pie Soup? It’s flexible. Whether you’re cooking for picky eaters, using what’s left in your fridge, or trying to make it a little healthier, this recipe can bend without breaking. It’s comfort food that plays nice with real-life ingredients, dietary preferences, and whatever mood you’re in that night.

Below are the most useful tips and smart substitutions to keep in your back pocket.

Tasty Tips & Easy Swaps

Use rotisserie chicken: It cuts prep time way down and adds built-in flavor.
Don’t skip the roux: That flour and butter step is key to getting the perfect creamy consistency. If you skip it, your soup will be too thin.
Make it thicker: Add 2 extra tablespoons of flour or reduce the broth slightly for an even heartier texture.
Go lighter: Use whole milk or evaporated milk instead of heavy cream. You can also swap in unsweetened almond or oat milk for a dairy-free version.
Add herbs early and fresh parsley last: Dried thyme can go in with the broth, but fresh parsley is best added right before serving for a clean, green finish.
Meal prep friendly: This soup stores beautifully in the fridge for up to 4 days and freezes well for up to 2 months. Reheat gently over the stove for best results.

For another warm, thick, and velvety soup, check out our Cheddar Garlic Herb Potato Soup, a reader favorite that’s equally cozy with a garlicky twist.

Want more flavor? Toss in a splash of white wine with the broth, or stir in a handful of shredded cheddar or parmesan at the end. Craving spice? A pinch of red pepper flakes adds a subtle kick. The options are endless, just like the number of times you’ll want to make this again.

Frequently Asked Questions

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 Is More Than a Meal, It’s a Mood

When a bowl of food makes you want to slow down, cozy up, and savor each bite, that’s more than just dinner, that’s comfort. This Chicken Pot Pie Soup is exactly that kind of dish. Creamy, savory, simple to make, and endlessly flexible, it’s no wonder it gets rave reviews around our table. Whether you’re warming up on a cold night or just need something familiar and soul-soothing, this recipe delivers, every single time.

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Chicken Pot Pie Soup

Why You’ll Love This Chicken Pot Pie Soup