Chicken Pot Pie Soup

Why You’ll Love This Recipe

This recipe takes everything you love about chicken pot pie and turns it into a one-pot, soul-warming meal. It’s easier and faster to prepare than a traditional pot pie, but still delivers the same creamy, savory flavor. The soup is hearty enough to serve as a full meal and can be paired with biscuits, bread, or puff pastry on the side. Plus, it’s a great way to use leftover chicken or vegetables you already have in your fridge.

Ingredients

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

• Cooked chicken (shredded or diced)
• Butter
• Onion (diced)
• Carrots (sliced or diced)
• Celery (sliced)
• Garlic (minced)
• All-purpose flour
• Chicken broth
• Milk or half-and-half
• Frozen peas
• Potatoes (peeled and diced)
• Salt and pepper to taste
• Fresh thyme or parsley (optional, for garnish)

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5–7 minutes.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
4. Slowly whisk in the chicken broth and bring to a simmer, stirring frequently to avoid lumps.
5. Add diced potatoes and cook until tender, about 10–15 minutes.
6. Stir in milk or half-and-half and bring back to a gentle simmer.
7. Add the cooked chicken and peas, then season with salt and pepper to taste. Let simmer for another 5–10 minutes until everything is heated through and the soup has thickened to your liking.
8. Garnish with chopped parsley or thyme before serving.

Servings and timing

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

Variations

• Use rotisserie chicken for added convenience and flavor.
• Swap out potatoes for cauliflower for a lower-carb version.
• Add corn or green beans for more vegetable variety.
• Make it dairy-free by using unsweetened almond milk or oat milk and skipping the butter.
• Stir in a splash of heavy cream for an extra-rich texture.
• Add a pinch of nutmeg or poultry seasoning for a deeper pot pie flavor.
• Serve with puff pastry crackers or warm biscuits on the side.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stove over medium heat, stirring frequently until heated through. Add a splash of milk or broth if the soup has thickened too much. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through.

FAQs

Can I freeze Chicken Pot Pie Soup?

Yes, but avoid freezing if using dairy like milk or cream, as it may separate. Use evaporated milk or freeze before adding dairy, then stir it in after reheating.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables and flour separately, then transfer to a slow cooker with broth, potatoes, and chicken. Cook on low for 6–7 hours, then stir in milk and peas during the last 30 minutes.

What kind of chicken works best?

Cooked, shredded rotisserie chicken or leftover roasted chicken works perfectly. You can also use poached or baked chicken breasts.

How do I thicken the soup more?

For a thicker soup, let it simmer longer uncovered or add a slurry of cornstarch and water during cooking.

Can I use frozen vegetables?

Yes, a frozen vegetable medley with carrots, peas, and green beans works well. Add them in during the last 10 minutes of simmering.

Is this soup gluten-free?

As written, no—it uses flour as a thickener. For a gluten-free version, substitute with cornstarch or a gluten-free flour blend.

Can I make it vegetarian?

Yes, skip the chicken and use vegetable broth. Add more vegetables like mushrooms or chickpeas for protein.

What’s a good side to serve with this soup?

Homemade biscuits, crusty bread, or puff pastry squares pair wonderfully with this soup.

How do I make it extra creamy?

Use half-and-half or a combination of milk and heavy cream. Stirring in a bit of cream cheese can also enhance creaminess.

Can I add herbs or spices?

Absolutely. Thyme, rosemary, and parsley work beautifully. A little poultry seasoning or black pepper adds depth.

Conclusion

Chicken Pot Pie Soup is a comforting, wholesome dish that captures all the familiar flavors of a pot pie in an easier, cozier form. It’s quick to make, endlessly customizable, and perfect for warming up on cold nights. Whether you’re feeding a crowd or just want leftovers for the week, this soup is a satisfying, feel-good meal that everyone will love.

Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, hearty one-pot dish that captures all the classic flavors of traditional chicken pot pie in a cozy, spoonable form—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: Halal

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, sliced or diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 2 medium potatoes, peeled and diced
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

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Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5–7 minutes.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
4. Slowly whisk in the chicken broth and bring to a simmer, stirring frequently to avoid lumps.
5. Add diced potatoes and cook until tender, about 10–15 minutes.
6. Stir in milk or half-and-half and bring back to a gentle simmer.
7. Add the cooked chicken and peas, then season with salt and pepper to taste. Let simmer for another 5–10 minutes until heated through and the soup has thickened.
8. Garnish with chopped parsley or thyme before serving.

Notes

• Use rotisserie chicken for quicker prep and deeper flavor.
• Swap potatoes for cauliflower for a low-carb option.
• Add corn or green beans for more variety.
• Use unsweetened almond or oat milk for a dairy-free version.
• Stir in cream cheese for extra creaminess.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 350
• Sugar: 5g
• Sodium: 740mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 65mg