If you ask me what comfort in a bowl tastes like, I’ll hand you a steaming ladle of this Chicken Pot Pie Soup. It brings me right back to cozy evenings where the aroma of simmering chicken and vegetables felt like a warm hug. There’s something so soul-soothing about this creamy, savory classic that fills both your stomach and your heart.
I made this recipe on a chilly day when the idea of turning on the oven just didn’t appeal to me. I still wanted all the nostalgic flavors of chicken pot pie—tender bites of chicken, sweet peas, hearty potatoes, and a luxuriously creamy broth. This soup was the answer. No pastry crust needed, but all the satisfaction packed in every spoonful.
The best part is how quickly it comes together, especially if you have cooked chicken on hand. I love pairing it with a warm biscuit or even a piece of crusty bread. And each time I make it, I end up going back for seconds. Or thirds. It’s that irresistible. If you’re into rich, creamy dinners like my Creamy Beef and Shells or Stovetop Creamy Ground Beef Pasta, you’re going to love this too.
Why You’ll Love This Chicken Pot Pie Soup
This Chicken Pot Pie Soup is everything you adore about a traditional pot pie, simplified into one pot. The flavors are nostalgic and comforting, but what really seals the deal is the creaminess that coats every veggie and chicken bite. It’s perfect for make-ahead meals and even better as leftovers the next day.
You’ll love that it’s adaptable: swap out veggies depending on what you have, use rotisserie chicken if you’re short on time, or lighten it up with milk instead of cream. The flexibility is endless, and the result is always delicious. Whether you’re feeding a hungry family or meal prepping for the week, this is the soup recipe that keeps on giving.
How to Make Chicken Pot Pie Soup
Step 1: Prep the Ingredients
Start by dicing carrots, celery, onions, and potatoes. If you’re using rotisserie or leftover chicken, shred it into bite-sized pieces. Set out frozen peas and corn to thaw slightly. Mince garlic for added depth.
Step 2: Saute Aromatics
In a large pot, melt butter and add onions, carrots, and celery. Cook until the vegetables begin to soften and the onions are translucent, about 5 to 6 minutes. Add garlic and stir until fragrant.
Step 3: Add Flour and Broth
Sprinkle flour over the vegetables, stirring constantly to form a roux. Gradually add in chicken broth while whisking to prevent lumps. Let it simmer for a few minutes to thicken slightly.
Step 4: Add Veggies and Chicken
Stir in the potatoes, corn, peas, and chicken. Let everything cook together on medium-low heat until the potatoes are tender and the soup has thickened, around 15 to 20 minutes.
Step 5: Finish with Cream
Add heavy cream (or half and half) and season with salt, pepper, and a touch of thyme. Let it simmer a few more minutes to meld all the flavors.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with freshly cracked pepper and chopped parsley if desired. Serve hot with biscuits, crackers, or even puff pastry squares for that true pot pie feeling.
Recipe Variations and Possible Substitutions
No heavy cream? Use milk or a mix of milk and Greek yogurt for a lighter option.
Want it vegetarian? Skip the chicken and use mushrooms or white beans. Replace the chicken broth with vegetable broth.
Need it dairy-free? Opt for olive oil instead of butter and use coconut milk or any plant-based cream alternative.
Like it spicy? A pinch of red pepper flakes or a dash of hot sauce adds a lovely kick.
Low-carb version? Use cauliflower instead of potatoes and cut down on the flour by thickening with xanthan gum or cornstarch.
Serving and Pairing Suggestions
There’s nothing quite like dipping a flaky biscuit into this creamy Chicken Pot Pie Soup. It turns a bowl of soup into a meal that feels like a hug. I also love serving it with homemade garlic bread or warm crusty rolls for soaking up every last drop.
If you’re making it for guests, a side salad with a zesty vinaigrette can balance the richness of the soup beautifully. For a more indulgent meal, pair it with a slice of savory pie or even a small baked mac and cheese for true comfort food overload.
Storage and Reheating Tips
Chicken Pot Pie Soup stores beautifully. Let it cool completely before transferring to an airtight container. It keeps in the fridge for up to 4 days.
To reheat, simply warm on the stove over medium heat, stirring occasionally. Add a splash of broth or milk if it thickens too much in the fridge. It also microwaves well in individual portions—perfect for quick lunches.
You can freeze it too! Just skip the cream until you’re ready to reheat. When reheating frozen soup, thaw overnight in the fridge and then warm on the stove, stirring in the cream at the end.
Frequently Asked Questions
How can I make Chicken Pot Pie Soup gluten-free?
Use a gluten-free flour blend for the roux or thicken the soup with cornstarch. Make sure your chicken broth is certified gluten-free.
Can I use canned vegetables?
Yes, but I recommend draining them well and adding them toward the end to avoid overcooking.
What kind of chicken works best?
Cooked, shredded chicken breasts or thighs are both great. Rotisserie chicken is a fantastic shortcut.
Can I make this in a slow cooker?
Absolutely! Add everything except the cream to the slow cooker and cook on low for 6-7 hours. Stir in the cream during the last 30 minutes.
Is this soup kid-friendly?
Definitely! It has a mild, creamy flavor and familiar veggies that most kids enjoy.
Related Recipe You’ll Like
If you’re craving more creamy, cozy comfort in your kitchen, you have to try my Creamy Ground Beef Alfredo Pasta for a dinner that feels both indulgent and easy. Or, for something with a bit of a twist, the Cheesesteak Tortellini in Rich Provolone Sauce is a hearty, flavorful dish that feels like restaurant-quality comfort food.
Another delicious dinner idea is the Creamy Beef and Shells recipe, a go-to for busy weeknights when you need something rich, satisfying, and family-friendly.
Don’t Forget to Save and Share This Recipe for Later
If you’re anything like me, the moment you take your first spoonful of this Chicken Pot Pie Soup, you’ll already be thinking about the next time you’ll make it. So don’t forget to pin this recipe to your favorite comfort food or cozy dinner board on Pinterest!
Sharing is caring—send it to your friends who love comforting meals, or post it on your Instagram story to inspire fellow soup lovers. And if you try it out, tag me so I can see your version!
Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup recipe is a cozy, creamy, and hearty dinner that brings all the comforting flavors of traditional chicken pot pie without the fuss of baking. It's loaded with tender chicken, sweet peas, carrots, potatoes, and corn in a velvety broth enriched with cream and herbs. Whether you're looking to warm up on a cold evening or impress guests with a satisfying homemade dish, this one-pot meal is a timeless favorite. It’s easy to make, freezer-friendly, and incredibly versatile for any dietary need or weeknight schedule.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups cooked, shredded chicken
- 1 cup heavy cream or half and half
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, melt butter. Add onions, carrots, and celery. Sauté until vegetables soften and onions turn translucent, about 5-6 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Sprinkle in flour and stir continuously to form a roux.
- Slowly whisk in chicken broth, making sure no lumps remain.
- Add potatoes, corn, peas, and shredded chicken. Simmer on medium-low heat for 15-20 minutes until the potatoes are tender and the soup is thickened.
- Pour in cream and season with thyme, salt, and pepper. Simmer for 5 more minutes.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- For a lighter version, substitute heavy cream with milk or Greek yogurt.
- Leftovers store well in the fridge for up to 4 days or in the freezer (without cream) for up to 3 months.
- Serve with biscuits, puff pastry squares, or crusty bread to complete
