When you’re craving all the cozy flavors of classic chicken pot pie without the hassle of making a crust, Chicken Pot Pie Soup is the answer. Creamy, hearty, and filled with tender chicken, colorful vegetables, and a velvety broth, this recipe transforms a comfort-food favorite into an easy weeknight meal. Perfect for chilly nights, family dinners, or when you need a comforting bowl of goodness, this dish has quickly become a staple in many homes.
Why You’ll Love This Chicken Pot Pie Soup Recipe
- One-pot comfort food – everything comes together in a single pot, making cleanup simple.
- All the flavors of pot pie, no crust required – enjoy that creamy, savory filling in soup form.
- Customizable – swap in your favorite veggies or use rotisserie chicken for a shortcut.
- Perfect for meal prep – reheats beautifully for lunches or dinners later in the week.
Ingredients Needed for Perfect Chicken Pot Pie Soup
- Chicken – tender shredded chicken gives the soup hearty protein and classic flavor.
- Carrots & Celery – add sweetness, crunch, and depth to the broth.
- Peas & Corn – provide pops of color and natural sweetness, making the soup more wholesome.
- Potatoes – make the soup filling and mimic the heartiness of pot pie filling.
- Chicken Broth & Cream – create the rich, velvety base that makes this soup so comforting.
- Seasonings (garlic, thyme, pepper) – bring warmth and balance to every spoonful.
Step-by-Step Instructions to Make Chicken Pot Pie Soup
- Sauté veggies – In a large pot, cook butter, onion, carrots, and celery until softened.
- Add flour – Stir in a bit of flour to thicken the base, cooking for about 1 minute.
- Pour in broth – Slowly whisk in chicken broth, stirring to avoid lumps.
- Add potatoes & seasonings – Simmer until the potatoes are tender and the broth thickens.
- Stir in chicken, peas, and corn – Cook until heated through and vegetables are tender.
- Finish with cream – Stir in cream or milk to make it rich and velvety.
- Taste & adjust – Season with salt, pepper, and thyme to taste.
Expert Tip: For the best texture, add frozen peas last so they keep their bright color and don’t overcook.
Recipe Tips & Variations
- Shortcut option – Use leftover rotisserie chicken for quick prep.
- Gluten-free version – Swap flour with cornstarch or gluten-free flour to thicken.
- Make it lighter – Use half-and-half or evaporated milk instead of heavy cream.
- Add herbs – Fresh parsley or rosemary adds a fragrant finish.
- Turn it into a pie – Pour the soup into a casserole dish, top with puff pastry, and bake for a rustic pot pie twist.
How to Store & Reheat
- Store: Keep cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in portions for up to 2 months (without cream added; stir in cream when reheating).
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or cream to loosen if needed.
Similar Recipes You’ll Love
If you enjoyed this cozy Chicken Pot Pie Soup, you’ll want to try a few more comforting bowls of goodness. Warm up with the bold flavors of this Thai Chicken Curry Soup, savor the rustic richness of a classic French Garlic Soup, or indulge in the creamy, restaurant-inspired Outback Steakhouse Potato Soup. Each one brings its own twist on comfort food you’ll crave again and again.
Frequently Asked Questions (FAQ)
Can I make Chicken Pot Pie Soup ahead of time?
Yes! Prepare the soup up to 2 days in advance and reheat on the stove before serving.
Can I use frozen vegetables?
Absolutely. Frozen peas, corn, or a mixed veggie blend work perfectly and save time.
How do I thicken Chicken Pot Pie Soup?
Use a flour or cornstarch slurry to adjust thickness. Simmer until the soup reaches your desired consistency.
Can I make this dairy-free?
Yes, replace cream with coconut milk or a dairy-free substitute for a rich but lighter version.
This Chicken Pot Pie Soup is everything you love about the classic comfort food—creamy, hearty, and packed with flavor—served up in a steaming bowl. It’s easy enough for a weeknight but special enough for family gatherings. Try it soon, share it with loved ones, and let me know how you make it your own!
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 medium potatoes peeled and diced
- 2 cups cooked shredded chicken rotisserie works great
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup heavy cream or half-and-half for lighter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and stir well, cooking for 1 more minute.
- Slowly whisk in chicken broth, ensuring no lumps form.
- Add diced potatoes and thyme. Simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken, peas, and corn. Cook for another 5 minutes until heated through.
- Add heavy cream and stir gently. Simmer on low for 2–3 minutes.
- Season with salt and pepper. Garnish with parsley and serve warm.