Chicken Pot Pie Soup

Why You’ll Love This Recipe

This Chicken Pot Pie Soup offers all the creamy comfort of the classic dish in a much easier, quicker format. You get the same homestyle taste without making or baking a crust. It’s a one-pot meal that’s perfect for weeknight dinners, and it’s easily customizable with pantry staples or leftover chicken. It also freezes well, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or cubed, rotisserie works great)
• Onion
• Carrots
• Celery
• Garlic
• Butter
• All-purpose flour
• Chicken broth
• Milk or half-and-half
• Heavy cream (optional for extra richness)
• Frozen peas
• Corn (frozen or canned)
• Potatoes (Yukon Gold or Russet)
• Fresh thyme or dried thyme
• Salt and pepper
• Olive oil (optional)

Directions

1. In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5–7 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in flour and cook for 1–2 minutes, stirring constantly, to form a roux.
4. Slowly whisk in chicken broth to prevent lumps, then add milk and heavy cream (if using).
5. Add diced potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, or until potatoes are tender.
6. Stir in cooked chicken, peas, and corn. Simmer for an additional 5–10 minutes until everything is heated through and soup has thickened.
7. Adjust seasoning as needed. Serve hot, optionally topped with buttery biscuit pieces, puff pastry squares, or crackers.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use turkey instead of chicken for a post-holiday twist.
• Swap the potatoes for cauliflower to make it lower in carbs.
• Add mushrooms for an earthy, savory addition.
• Use dairy-free milk and vegan butter to make it dairy-free.
• Stir in a splash of white wine before adding broth for deeper flavor.
• Add fresh parsley or dill for a fresh herbal finish.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium heat, adding a splash of broth or milk to maintain creaminess.
You can also microwave individual portions for 1–2 minutes, stirring halfway through.
To freeze, allow the soup to cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use raw chicken in this soup?

Yes, dice raw chicken and cook it with the vegetables before adding flour. Ensure it’s fully cooked before proceeding.

What kind of potatoes are best for this soup?

Yukon Gold or Russet potatoes work well because they become tender without falling apart.

Can I make this soup in a slow cooker?

Yes. Add all ingredients except peas, corn, and dairy to the slow cooker and cook on low for 6–7 hours. Stir in the remaining ingredients during the last 30 minutes.

Is this soup gluten-free?

To make it gluten-free, use a gluten-free flour blend or cornstarch to thicken the soup.

How can I make this soup dairy-free?

Use unsweetened almond or oat milk and vegan butter. Skip the cream or use a dairy-free alternative.

Can I freeze this soup with the cream in it?

Yes, but the texture may change slightly. Reheat gently and stir well after thawing.

What can I serve with this soup?

Buttery biscuits, puff pastry sticks, or a side salad pair perfectly with this soup.

How do I thicken the soup more?

Simmer it a bit longer uncovered, or mash a few potatoes in the soup for a thicker texture.

Can I use canned vegetables instead of frozen?

Yes, just be sure to drain them well and add them toward the end to avoid overcooking.

Does this soup taste like a real chicken pot pie?

Absolutely—it has the same creamy base, savory chicken, and veggie medley, just in spoonable form.

Conclusion

Chicken Pot Pie Soup is everything you love about the classic dish in a quicker, easier-to-make version. Creamy, savory, and filled with tender chicken and vegetables, it’s the ultimate comfort food for cold nights or cozy weekends. Whether you’re using up leftovers or cooking from scratch, this soup is sure to become a household favorite.

Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, hearty, and comforting soup version of the classic chicken pot pie. Packed with tender chicken, vegetables, and a rich, savory broth, it delivers all the nostalgic flavors—without the crust.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 2 cups cooked chicken (shredded or cubed)
• 1 tbsp olive oil (optional)
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1/2 cup heavy cream (optional)
• 1 cup diced potatoes (Yukon Gold or Russet)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 cup frozen peas
• 1 cup corn (frozen or canned and drained)
• Salt and pepper to taste

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Instructions

1. In a large pot, melt butter over medium heat. Add olive oil if needed.
2. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
3. Add garlic and cook for 1 minute, stirring frequently.
4. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
5. Slowly whisk in chicken broth, then add milk and optional heavy cream.
6. Add potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 12–15 minutes until potatoes are tender.
7. Stir in cooked chicken, peas, and corn. Simmer for another 5–10 minutes until heated through and slightly thickened.
8. Taste and adjust seasoning as needed. Serve hot with optional biscuit pieces, puff pastry, or crackers.

Notes

• Swap potatoes for cauliflower to reduce carbs.
• Use leftover turkey instead of chicken for a holiday twist.
• Add mushrooms for extra umami flavor.
• Use dairy-free milk and butter for a dairy-free version.
• Stir in a splash of white wine before adding broth for deeper flavor.

Nutrition

• Serving Size: 1.5 cups
• Calories: 390
• Sugar: 5g
• Sodium: 750mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg