Chicken Pot Pie Soup

Why You’ll Love This Recipe

This soup delivers all the nostalgia and coziness of a homemade chicken pot pie, but in an easier, quicker, and more flexible form. There’s no fussing with pastry, yet you still get that thick, creamy texture and savory flavor. It’s also great for leftovers, meal prep, or feeding a crowd. Plus, it’s ready in under an hour with pantry staples you likely already have on hand.

Ingredients

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

olive oil or butter
yellow onion, diced
carrots, sliced
celery, chopped
garlic, minced
all-purpose flour
chicken broth
whole milk or half-and-half
cooked chicken breast or rotisserie chicken, shredded
frozen peas
frozen corn
dried thyme
salt
black pepper
optional: fresh parsley, heavy cream, biscuit or puff pastry croutons for topping

Directions

1. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add diced onions, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
5. Slowly pour in the chicken broth while stirring to avoid lumps.
6. Add milk or half-and-half, dried thyme, salt, and pepper. Bring to a gentle simmer.
7. Stir in the cooked chicken, peas, and corn. Let simmer for 10–15 minutes until thickened and heated through.
8. Adjust seasoning to taste.
9. Serve hot, garnished with fresh parsley or topped with biscuits or puff pastry croutons for a “pie” feel.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Make it dairy-free: Use unsweetened almond milk and a butter substitute.
• Add potatoes: Diced potatoes or hash browns can add heartiness.
• Use turkey: Great for Thanksgiving leftovers.
• Low-carb: Swap peas and corn for green beans and cauliflower.
• Make it richer: Stir in a splash of heavy cream at the end.
• Add herbs: Fresh rosemary, sage, or parsley boost the flavor.
• Spicy version: Add a pinch of cayenne or a few dashes of hot sauce.
• Add mushrooms: Sauté with the veggies for extra depth.
• Thicker texture: Use less broth or add an extra tablespoon of flour.
• Top with puff pastry rounds: Bake separately and place on top before serving for a traditional pot pie touch.

Storage/Reheating

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.
This soup also freezes well for up to 2 months—just thaw in the fridge overnight before reheating. Add a splash of broth or milk when reheating if it thickens too much.

FAQs

Can I use raw chicken?

Yes, dice it and cook it with the veggies until no longer pink, then continue with the recipe.

What’s the best chicken to use?

Cooked and shredded chicken breast or rotisserie chicken are easiest and most flavorful.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for thickening and ensure your broth is gluten-free.

Do I have to use peas and corn?

No, you can swap in any frozen vegetables you prefer, such as green beans or broccoli.

Can I make this in a slow cooker?

Yes, cook the veggies, broth, and raw chicken on low for 6–7 hours. Add milk, flour slurry, and frozen veggies in the last hour.

Is this soup kid-friendly?

Absolutely. Its creamy texture and mild flavor make it a hit with kids.

How can I make it vegetarian?

Use veggie broth and omit the chicken. Add white beans or tofu for protein.

Can I serve it with biscuits?

Yes! Serve with baked biscuits on the side or on top for the full pot pie experience.

Does it thicken as it cools?

Yes, it thickens significantly as it sits. Just add a splash of broth or milk when reheating.

Can I use leftover Thanksgiving turkey?

Definitely—this soup is a great way to use up leftover turkey meat.

Conclusion

Chicken Pot Pie Soup brings all the creamy, comforting goodness of traditional pot pie into a simpler, spoonable format. It’s cozy, customizable, and ideal for making ahead or feeding a hungry family. Whether you’re serving it with flaky biscuits or enjoying it solo in a bowl, this soup is sure to become a cold-weather favorite in your kitchen.

Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, comforting one-pot meal that captures all the flavors of classic chicken pot pie—without the crust. Filled with chicken, vegetables, and a velvety broth, it’s perfect for cozy weeknight dinners.

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

Ingredients

• 2 tbsp olive oil or butter
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk or half-and-half
• 3 cups cooked chicken breast or rotisserie chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tsp dried thyme
• Salt, to taste
• Black pepper, to taste
• Optional: 1/4 cup heavy cream
• Optional: Fresh parsley, chopped
• Optional: Biscuits or puff pastry croutons, for serving

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Instructions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
5. Gradually add chicken broth while stirring to avoid lumps. Stir in milk or half-and-half.
6. Add dried thyme, salt, and pepper. Bring to a gentle simmer.
7. Stir in cooked chicken, peas, and corn. Simmer for 10–15 minutes until thickened and heated through.
8. Optional: Stir in heavy cream for added richness and adjust seasoning as needed.
9. Serve hot, garnished with parsley and topped with biscuits or puff pastry croutons if desired.

Notes

• For a thicker soup, use less broth or add more flour.
• Swap peas and corn for other vegetables like green beans or mushrooms.
• Great use for leftover or rotisserie chicken.
• Soup thickens as it cools—add broth or milk to thin when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 85mg