Craving the cozy, comforting flavors of classic chicken pot pie without the hassle of baking? This Chicken Pot Pie Soup delivers all the rich, creamy goodness of the traditional dish—packed into a warm, spoonable bowl.
With tender chunks of chicken, hearty vegetables, and a luscious, creamy broth, this soup is a family-friendly favorite that tastes like home. It’s simple, satisfying, and perfect for chilly nights or whenever you want serious comfort with minimal effort.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ cups milk
- ½ cup heavy cream
- 1½ cups frozen peas and corn
- 1–2 cups diced potatoes (Yukon Gold or russet)
- Optional: biscuits or puff pastry for serving
Preparation
Step 1: Sauté Veggies
- In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until vegetables begin to soften.
Step 2: Add Garlic & Seasonings
- Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
Step 3: Stir in Flour
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
Step 4: Add Broth & Chicken
- Slowly whisk in the chicken broth. Add diced potatoes and whole chicken breasts. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until chicken is cooked and potatoes are tender.
Step 5: Shred Chicken
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Step 6: Add Cream & Veggies
- Stir in the milk, cream, frozen peas, and corn. Simmer for another 5–10 minutes until everything is heated through and the soup is thick and creamy.
Variation
- Shortcut Version: Use rotisserie chicken and pre-chopped frozen vegetables
- Herby Twist: Add fresh rosemary or sage for deeper flavor
- Gluten-Free: Use cornstarch instead of flour and gluten-free biscuits on the side
- Low Carb: Swap out potatoes for cauliflower florets
- Extra Creamy: Add a few spoonfuls of cream cheese for extra richness
Cooking Note
For the best texture, cut the potatoes into small, uniform cubes so they cook evenly. Don’t skip the flour—it gives the soup that signature thick, silky pot pie feel. Add a splash more broth if it gets too thick after simmering.
Serving Suggestions
- Serve with warm biscuits, puff pastry sticks, or pie crust crackers
- Add a sprinkle of fresh parsley or thyme on top for color
- Pair with a simple green salad for a balanced meal
- Serve in bread bowls for a restaurant-style experience
- Top with shredded cheddar or a drizzle of hot sauce for a twist
Tips
- Use rotisserie chicken to speed things up
- Leftovers thicken overnight—add a splash of broth or milk to loosen
- Let the soup rest 5 minutes before serving for the flavors to settle
- This soup stores well—great for make-ahead lunches or weeknight dinners
- Freeze without the milk and cream; add those fresh after reheating
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Info (Per Serving – Approx. 6 servings)
- Calories: ~430
- Protein: ~28g
- Carbohydrates: ~24g
- Fat: ~25g
- Fiber: ~3g
- Sodium: ~710mg
Nutrition may vary depending on ingredient choices.
FAQs
Can I make this in a slow cooker?
- Yes! Add all ingredients (except cream, milk, and frozen veggies) to the slow cooker and cook on LOW for 6 hours. Stir in milk, cream, and frozen veggies during the last 30 minutes.
Can I freeze chicken pot pie soup?
- Yes, but for best texture, freeze before adding the cream. Add cream and milk fresh after reheating.
Can I make it dairy-free?
- You can use dairy-free milk and cream alternatives, like almond or coconut milk, though the flavor will change slightly.
Can I use leftover chicken or turkey?
- Absolutely! Stir in cooked, shredded chicken or turkey during the last 10 minutes of cooking.
What’s the best way to thicken the soup?
- Use flour as in the recipe, or add a slurry of cornstarch mixed with water if you want to thicken it further.
Conclusion
Chicken Pot Pie Soup is comfort food at its finest—creamy, hearty, and brimming with nostalgic flavor. It transforms the essence of a classic chicken pot pie into an easy, satisfying soup that’s ready in under an hour.
Perfect for weeknights, Sunday suppers, or chilly weather, this recipe is a guaranteed family favorite. One warm spoonful and you’ll be hooked.