If you love classic comfort food, this chicken pot pie soup brings all the nostalgic flavors of a traditional pot pie—tender chicken, hearty vegetables, creamy broth, and warm herbs—into a cozy, one-pot soup that’s perfect for weeknights. This recipe delivers the rich, creamy taste families adore while staying simple enough for busy home cooks. Whether you’re craving a warm bowl on a chilly evening or need a satisfying, crowd-pleasing meal, this Chicken Pot Pie Soup is sure to become a new go-to.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
This soup gives you all the satisfaction of a classic pot pie without the fuss of rolling dough or waiting for a crust to bake. It’s warm, hearty, and filled with wholesome ingredients that make every spoonful comforting. The silky texture, tender shredded chicken, and buttery veggie base turn this into a “hug in a bowl” kind of dinner. It’s also incredibly flexible—you can swap vegetables, lighten the creaminess, or use leftovers you already have.
Expect familiar pot pie flavors, a thick and creamy consistency, and easy stovetop prep that makes this soup perfect for family dinners, meal prep, or cozy weekend cooking.
Ingredients for Chicken Pot Pie Soup
Base Ingredients
- Butter
- Onion
- Celery
- Carrots
- Garlic
- All-purpose flour
Broth & Seasonings
- Chicken broth
- Salt
- Black pepper
- Dried thyme
- Dried parsley
Vegetables
- Russet potatoes
- Frozen peas
- Frozen corn
Protein & Creaminess
- Cooked chicken breast or rotisserie chicken
- Heavy cream
Optional Toppings
- Fresh parsley
- Freshly cracked black pepper
- Biscuits or puff pastry croutons
Ingredient Notes (Substitutions & Healthy Swaps)
Chicken:
Use cooked shredded chicken, leftover roasted chicken, or rotisserie chicken. For a lighter option, use poached chicken breast.
Potatoes:
Russet potatoes thicken the soup naturally. Yukon gold potatoes work well too and hold their shape nicely.
Broth:
Chicken broth provides classic pot-pie flavor, but vegetable broth works for a lighter version.
Heavy cream:
For a healthier swap, try half-and-half, evaporated milk, or a plain, unsweetened dairy-free creamer. Avoid regular milk because it may curdle.
Vegetables:
Frozen peas and corn make this recipe easy, but diced green beans, mushrooms, or chopped spinach can be added.
Gluten-free version:
Replace all-purpose flour with a gluten-free 1:1 blend or thicken with a cornstarch slurry.
Crust replacement:
Serve with homemade biscuits, store-bought biscuits, or puff pastry squares for the full “pot pie” experience.
Step-by-Step Instructions
Step 1 – Sauté the Vegetables
Melt butter in a large soup pot or Dutch oven. Add diced onion, sliced celery, chopped carrots, and minced garlic. Sauté until the vegetables are soft and fragrant, releasing the classic pot-pie aroma.
Step 2 – Add Flour to Create the Roux
Sprinkle flour over the vegetables and stir until everything is coated. Cook for 1–2 minutes to remove the raw flour taste. This step thickens the soup naturally during simmering.
Step 3 – Pour in the Broth and Seasonings
Slowly pour in the chicken broth while stirring to avoid lumps. Add salt, black pepper, thyme, and parsley. Bring the mixture to a gentle boil so the broth thickens slightly.
Step 4 – Add Potatoes and Simmer
Drop in diced potatoes and simmer until they are soft and tender. As they cook, they help thicken the soup even more and add body.
Step 5 – Stir in Chicken, Peas, and Corn
Add the shredded chicken, corn, and peas to the pot. The vegetables soften quickly, and the chicken absorbs more flavor.
Step 6 – Add Heavy Cream for Creaminess
Reduce heat to low and pour in the heavy cream. Stir gently until the soup becomes silky and smooth. Let it warm through, but avoid boiling once the cream is added.
Step 7 – Serve Warm
Finish with fresh parsley and black pepper. Pair with warm biscuits, puff pastry croutons, or crusty bread for the ultimate pot-pie moment.
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Ultimate Chicken Pot Pie Soup for Cozy Nights
- Total Time: 40 minutes
- Yield: 6 servings
Description
All the cozy, creamy comfort of a classic chicken pot pie—transformed into an easy, one-pot soup with tender chicken, hearty vegetables, and a velvety broth. Perfect for chilly nights and busy weeknights.
Ingredients
- Base Ingredients:
- 3 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 carrots, chopped
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- Broth & Seasonings:
- 4 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
- Vegetables:
- 2 cups russet potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- Protein & Creaminess:
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- Optional Toppings:
- Fresh parsley, chopped
- Freshly cracked black pepper
- Buttermilk biscuits or puff pastry croutons
Instructions
- Sauté veggies: Melt butter in a large pot over medium heat. Add onion, celery, carrots, and garlic. Cook 5–7 minutes until soft.
- Make roux: Sprinkle flour over vegetables; stir 1–2 minutes until golden and fragrant.
- Add broth: Gradually pour in chicken broth, stirring constantly. Add salt, pepper, thyme, and parsley. Bring to a gentle boil.
- Cook potatoes: Add diced potatoes. Simmer 10–12 minutes until tender.
- Add chicken & veggies: Stir in shredded chicken, corn, and peas. Cook 3–5 minutes until heated through.
- Add cream: Reduce heat to low. Stir in heavy cream. Warm gently—do not boil.
- Serve: Garnish with fresh parsley and pepper. Serve with warm biscuits for a true pot-pie experience.
Notes
- Use rotisserie chicken for quick prep and rich flavor.
- For gluten-free: replace flour with GF 1:1 blend or use cornstarch slurry.
- For dairy-free/lighter: swap heavy cream with evaporated milk or unsweetened oat cream.
- Freeze before adding cream for best texture after thawing.
- Add peas at the end to preserve color and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Pro Tips for Success
- Dice vegetables evenly for consistent texture and even cooking.
- Simmer gently after adding cream to keep the soup smooth and velvety.
- Use rotisserie chicken for convenience and extra flavor depth.
- Let potatoes fully soften for the best thickening and texture.
- Add peas at the end to keep their vibrant color and sweetness.
Flavor Variations
1. Herb-Loaded Version
Add rosemary and sage for a Thanksgiving-style pot-pie soup.
2. Cheesy Pot Pie Soup
Stir in freshly grated cheddar or parmesan for richer depth.
3. Turkey Pot Pie Soup
Swap chicken for leftover roast turkey—perfect for holiday leftovers.
4. Veggie-Packed Version
Stir in mushrooms, spinach, green beans, or zucchini to boost nutrients.
5. Lightened-Up Edition
Replace heavy cream with evaporated milk and load up extra veggies.
Serving Suggestions
- Serve with freshly baked biscuits for a true pot-pie experience.
- Add puff pastry croutons for crunch and elegance.
- Pair with a light green salad or roasted vegetables.
- Serve in bread bowls for a fun twist.
- Add extra black pepper or a sprinkle of fresh herbs on top.
Storage and Freezing Instructions
Refrigerate:
Store in an airtight container for 3–4 days. The soup thickens as it chills—add a splash of broth when reheating.
Freeze:
For best results, freeze before adding cream. Dairy may separate after thawing.
Freeze in airtight containers for up to 3 months.
Reheat:
Warm gently on the stove. If the soup thickens too much, add broth or water to reach your desired consistency.
Nutrition Facts (Per Serving)
(Approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 395 |
| Protein | 26g |
| Carbs | 32g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 720mg |
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FAQ About Chicken Pot Pie Soup
How can I keep my soup from becoming too thick?
The soup naturally thickens as it simmers and even more as it cools. If it becomes too thick, stir in extra chicken broth or a splash of water until it reaches your preferred consistency. When reheating leftovers, adding a bit of liquid helps restore the creamy texture without diluting flavor.
Can I make this soup ahead of time?
Yes! This soup reheats beautifully and is great for meal prep. To avoid over-softening the vegetables, don’t simmer for too long during the initial cook. Add extra broth when reheating to refresh the consistency.
Can I freeze chicken pot pie soup with cream?
Technically yes, but dairy can break when thawed, making the soup grainy. For best results, freeze the soup before adding cream. When ready to serve, thaw, warm on the stove, then add cream at the end.
What can I use instead of heavy cream?
Half-and-half, evaporated milk, or a dairy-free coffee creamer all work well. Avoid plain milk because it may curdle when heated. For a richer finish, some cooks add a spoonful of cream cheese.
Can I make this soup gluten-free?
Absolutely. Replace the flour with a gluten-free 1:1 baking blend or thicken the soup with cornstarch instead of a roux. Serve with gluten-free biscuits or bread to keep the entire dish gluten-friendly.
Final Thoughts
Chicken Pot Pie Soup captures everything people love about a traditional pot pie but delivers it in an easy, one-pot meal. It’s hearty, creamy, flavorful, and endlessly customizable. Whether you’re cooking for a weeknight dinner, sharing a cozy meal with guests, or stocking the fridge for the week, this comforting soup always hits the spot..For more inspiration,Easy Turkey Cranberry Sliders: A Wonderful Holiday Treat or explore more on Pinterest for your next meal idea!