Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is a warm, creamy bowl of comfort that delivers all the classic flavors of chicken pot pie—tender chicken, hearty vegetables, and a buttery, savory base—without the crust. It’s thick, cozy, and incredibly satisfying. I love making this when I want all the goodness of a pot pie but in a quick, one-pot soup version.

Why You’ll Love This Recipe

I love this recipe because it’s rich, filling, and feels like a hug in a bowl. It’s easy to make with basic pantry ingredients, and it’s a great way to use up leftover chicken or veggies. It gives me everything I love about chicken pot pie—creamy texture, herb-infused flavor, and wholesome ingredients—but in a spoonable, fuss-free format. And when I serve it with biscuits or crusty bread, it’s pure comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced; rotisserie works great)

• Unsalted butter

• Onion, chopped

• Carrots, diced

• Celery, sliced

• Garlic, minced

• All-purpose flour

• Chicken broth

• Milk or half-and-half

• Frozen peas

• Potatoes, peeled and diced

• Dried thyme

• Dried parsley or Italian seasoning

• Salt and black pepper

• Optional: heavy cream for extra richness

• Optional: biscuits or puff pastry for serving

Directions

1. I start by melting butter in a large pot over medium heat. I sauté the onions, carrots, and celery for 5–6 minutes until soft and fragrant.

2. I stir in the garlic and cook for another 30 seconds.

3. I sprinkle in the flour and stir continuously for about 1 minute to make a light roux.

4. I slowly pour in the chicken broth, whisking as I go to avoid lumps.

5. I add the diced potatoes, thyme, parsley, salt, and pepper. I bring everything to a simmer and let it cook for 10–12 minutes, or until the potatoes are tender.

6. I stir in the milk or half-and-half, then add the shredded chicken and frozen peas. I simmer for another 5 minutes until everything is heated through and the soup is creamy.

7. I taste and adjust seasoning if needed, then serve hot. If I’m feeling fancy, I top it with a warm biscuit or a square of puff pastry for that full pot pie effect.

Servings and timing

This recipe serves about 6 people and takes around 35–40 minutes from start to finish. It’s a perfect weeknight dinner or cozy weekend lunch.

Variations

Sometimes I use leftover turkey instead of chicken, especially after the holidays. If I want a lighter version, I use low-fat milk and skip the cream. For extra veggies, I throw in green beans or corn. I’ve also made it gluten-free by thickening the soup with cornstarch instead of flour.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of broth or milk if it thickens too much. It also reheats well in the microwave in short bursts, stirring in between. I don’t recommend freezing it if it contains dairy, as it can separate—but it’s so good, it usually disappears before freezing becomes a question.

FAQs

Can I use raw chicken?

Yes, I sometimes add diced raw chicken after sautéing the veggies and cook it in the broth. I just make sure it’s fully cooked before adding the milk and peas.

What can I serve with this soup?

I usually serve it with biscuits, crusty bread, or even a simple green salad. Puff pastry squares or crackers also work well.

How can I make it dairy-free?

I use unsweetened almond or oat milk and skip the cream. It won’t be quite as rich, but it’s still creamy and flavorful.

Can I make this in a slow cooker?

Yes, I add all the ingredients except the dairy and peas, then cook on low for 6–7 hours. I stir in the milk and peas during the last 30 minutes.

How do I thicken the soup more?

I sometimes mash a few of the cooked potatoes right in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for extra thickness.

Conclusion

Chicken Pot Pie Soup is the ultimate cozy meal—creamy, hearty, and packed with all the flavors I love from a traditional pot pie. It’s easy to make, great for leftovers, and always hits the spot when I need comfort in a bowl. Whether I serve it plain or with a golden biscuit on top, it’s one of those meals that feels like home.