Chicken Pot Pie Soup is like a warm hug on a chilly day. It brings together tender chunks of chicken, soft carrots, peas, and potatoes in a creamy, comforting broth that tastes just like the filling of a classic pot pie. The best part is that it’s all in a bowl, so you get all that cozy flavor without fussing with crusts or pie tins.
I love making this soup when I want something that reminds me of homemade comfort food but comes together quickly. I usually add a splash of cream to make it extra rich and throw in some herbs like thyme or parsley for a fresh touch. It’s easy to customize too—sometimes I stir in a handful of cheese or a little extra seasoning depending on what I have on hand.
Serving this soup with a side of crusty bread always feels like the perfect plan. It’s great for dinners when everyone just wants to relax and eat something warm and satisfying. Plus, leftovers are even better the next day, so it’s a winner for busy weeks. I always look forward to the cozy feeling this soup brings, and I bet you will too!
Key Ingredients & Substitutions
Butter: Butter adds richness and helps soften the veggies. Unsalted is best so you can control salt levels. If you need dairy-free, try olive oil or vegan butter.
Vegetables: Onion, celery, carrots, and potatoes create that classic pot pie base. Feel free to swap potatoes for sweet potatoes for a different twist.
Flour: Flour thickens the soup into a creamy texture. All-purpose works great, but for gluten-free, use a gluten-free flour blend or cornstarch. Add cornstarch at the end to avoid clumps.
Chicken: Rotisserie chicken is my go-to for convenience and flavor but cooked leftover chicken or shredded turkey works too.
Milk or Cream: Full-fat milk or cream gives the soup its comforting creaminess. You can swap for coconut milk or a plant-based cream to keep it dairy-free.
Herbs: Thyme and parsley are key for that fresh, herby punch. Fresh herbs are my favorite, but dried work well—just remember dried herbs are more concentrated so use less.
How Do I Get the Soup Thick and Creamy Without Lumps?
The thick, creamy texture comes from making a roux with butter and flour:
- Start by sautéeing your veggies in melted butter until soft.
- Sprinkle the flour over the veggies and stir well to coat everything evenly. Cook for 2-3 minutes—the raw flour taste cooks out here.
- Slowly pour in the chicken broth while stirring constantly or whisking. This prevents lumps from forming.
- After adding liquids, simmer until the soup thickens and potatoes are tender.
- If lumps do appear, simply whisk vigorously or use an immersion blender briefly to smooth them out.
Patience during the roux step is key. Take your time stirring and adding liquids slowly for the best creamy pot pie soup texture.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough for all the ingredients and easy to stir. Plus, it heats evenly.
- Wooden spoon or spatula – good for sautéing vegetables and stirring the thickened soup without scratching the pot.
- Measuring cups and spoons – to get your ingredients just right.
- Sharp knife and cutting board – for chopping vegetables and chicken efficiently.
- Immersion blender or regular blender (optional) – to smooth out any lumps if needed and make the soup super creamy.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different meaty flavor.
- Stir in a handful of shredded cheese like cheddar or Parmesan for extra richness.
- Add chopped cooked bacon or pancetta for smoky, savory bites.
- Mix in other vegetables such as corn, green beans, or chopped spinach to customize the veggie mix.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup potatoes, peeled and diced small
- 1 cup frozen peas
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup grated Parmesan or cheddar cheese for extra richness
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes of cooking time, totaling roughly 35 minutes. It’s a quick, hearty meal perfect for busy days or cozy nights.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook for 5-7 minutes, stirring occasionally until the vegetables soften and smell fragrant.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 more minute. Then sprinkle the flour over the vegetables and stir well to coat everything evenly. Continue cooking for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
3. Add Broth and Potatoes:
Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 10-15 minutes.
4. Finish the Soup:
Stir in the milk or cream, shredded chicken, frozen peas, thyme, and parsley. Heat the soup gently until everything is warmed through but avoid boiling to keep the cream smooth. Season with salt and black pepper to taste.
5. Optional Cheese and Serving:
If you like, stir in the cheese until melted for an extra creamy and rich flavor. Serve the soup hot, garnished with fresh herbs if you have them, alongside warm biscuits or crusty bread for dipping.
Enjoy this delicious, comforting Chicken Pot Pie Soup that’s bursting with the flavors of a classic pot pie—perfect for any day you want a cozy and satisfying meal.
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes, but be sure to fully cook and shred the chicken before adding it to the soup. You can poach frozen chicken breasts or thighs in broth until cooked through, then shred and add as directed.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and refrigerate for up to 3 days. Reheat gently on the stove before serving, adding extra milk or broth if it has thickened too much.
How Can I Thicken the Soup If It’s Too Thin?
If your soup isn’t as thick as you’d like, mix 1 tablespoon of flour or cornstarch with a little cold water to make a slurry, then stir it into the simmering soup. Cook a few minutes until it thickens.
Can I Substitute the Potatoes With Another Vegetable?
Yes! Sweet potatoes, parsnips, or cauliflower florets work well as alternatives and add different flavors and textures. Just adjust cooking time until they’re tender.
