If there’s ever a soup that feels like a warm hug in a bowl, it’s Chicken Pot Pie Soup. Imagine everything you adore about classic chicken pot pie—tender chicken, sweet veggies, creamy richness, even the nostalgic herbal notes—all swirled together in a pot and ready to ladle up in under an hour. This recipe gives you the soul-satisfying coziness of the original, minus the fuss of pie crust, making it perfect for weeknights and special gatherings alike.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Pot Pie Soup lies in its simple, familiar ingredients—each one plays a key role in creating the creamy, comforting texture and flavor we crave. From vibrant veggies to the secret touch of thyme, every component is essential for that classic, nostalgic taste.

Unsalted butter (2 tablespoons): Gives the soup a rich, silky base and helps sauté the veggies for extra flavor depth.
Olive oil (1 tablespoon): Adds subtle fruitiness and prevents the butter from browning too quickly as you cook the aromatics.
Onion, diced (1 medium): Lends a sweet, savory backbone to the whole soup—don’t skip it!
Garlic, minced (2 cloves): Just the right amount to add warmth and aroma without overpowering the other flavors.
Carrots, sliced (2 medium): Classic pot pie color and sweetness in every spoonful.
Celery, sliced (2 stalks): Essential for an aromatic, well-rounded flavor base.
All-purpose flour (1/4 cup): Thickens the soup beautifully, giving it a luscious, creamy body.
Chicken broth (4 cups): Use good-quality broth for maximum savory flavor—it forms the backbone of your soup!
Cooked shredded chicken (2 cups): Perfect for using up leftovers or a rotisserie chicken for ease and tenderness.
Frozen peas (1 cup): Bring sweet pops of color and classic pot pie flavor to every bowl.
Frozen corn (1 cup): Adds gentle sweetness and robust texture to the finished soup.
Heavy cream or half-and-half (1 cup): Gives the soup its legendary creamy texture and indulgent taste.
Dried thyme (1 teaspoon): The secret to that classic pot pie feeling—just enough to shine but not overwhelm.
Salt (1/2 teaspoon): Brings out all the best savory and sweet notes in the soup.
Black pepper (1/4 teaspoon): Just a bit for warmth and depth, without stealing the show.
Puff pastry or biscuit topping (optional): For the full “pot pie” effect, add golden-brown squares or biscuits as a playful topping!

How to Make Chicken Pot Pie Soup

Step 1: Start with the Aromatics

Begin by melting the unsalted butter with the olive oil in a large pot or Dutch oven set over medium heat. As the butter turns glossy and fragrant, toss in the diced onion, sliced carrots, and celery. Let these veggies cook together for five to six minutes until everything is softened and your kitchen smells like pure comfort. Stir in the minced garlic, and cook for just a minute more—the goal is to mellow and release its flavor, not brown it.

Step 2: Create the Creamy Base

Sprinkle the flour over your sautéed veggies and give everything a good stir, making sure the flour coats every last bit. Cook this mixture for a minute or two—it’s a crucial step to whisk away any raw flour taste and deepen the golden color.

Step 3: Make It Soupy

Gradually pour in the chicken broth while whisking continuously; this helps avoid any lumps so your Chicken Pot Pie Soup stays silky smooth. Raise the heat a little, bring the mixture to a gentle simmer, and let it thicken for about eight to ten minutes. The soup will transform before your eyes, becoming richer and glossier with every bubble.

Step 4: Add Chicken and Veggies

Once your soup base is slightly thickened, stir in the shredded cooked chicken, frozen peas, corn, thyme, salt, and pepper. Turn the heat to low and let the flavors meld for a few minutes—watch as the colorful veggies and tender chicken come together in creamy harmony.

Step 5: Stir in the Cream

Now it’s time for the magic touch. Pour in the heavy cream (or half-and-half) and gently stir everything together. Simmer for about five more minutes, letting the soup reach its full, velvety potential. Taste and tweak seasoning as needed—sometimes a pinch of salt or extra thyme does wonders.

Step 6: Serve and Enjoy

Ladle the piping-hot Chicken Pot Pie Soup into bowls and top with golden puff pastry squares, warm biscuits, or rustic bread if you’re feeling classic. Each bite should be creamy, full of flavor, and wonderfully reminiscent of the iconic comfort food that inspired it.

How to Serve Chicken Pot Pie Soup

Garnishes

A sprinkle of chopped fresh parsley or thyme adds an irresistible pop of color and brings the herbaceous notes front and center. For extra decadence, crack some freshly ground black pepper on top just before serving. If you want the full experience, float golden squares of baked puff pastry right on the soup, or nestle in a big, fluffy biscuit.

Side Dishes

While Chicken Pot Pie Soup is hearty enough to shine on its own, a crisp green salad with vinaigrette makes the perfect fresh counterpoint. You can also pair with a platter of roasted veggies or a loaf of crusty bread for dunking up every last bit of velvety soup. If you’re going all-in on comfort food, serve with classic mashed potatoes or buttered noodles.

Creative Ways to Present

Want to impress? Serve Chicken Pot Pie Soup in hollowed-out bread bowls for a playful, edible vessel. For parties or potlucks, offer individual oven-proof ramekins topped with rounds of baked puff pastry, so each guest gets their own “pot pie” moment. You can even pour the soup into coffee mugs for cozy, fireside noshing!

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pot Pie Soup in an airtight container in the refrigerator. It keeps beautifully for up to three days, making it a fantastic option for lunches or next-day dinners. The flavors meld even more as it sits, making every reheat even toastier.

Freezing

Chicken Pot Pie Soup can be frozen but be mindful that cream-based soups sometimes change texture when thawed. For best results, prepare the recipe through the simmering step, freeze in batches, and add cream when you reheat it. If freezing a fully finished soup, stir well after thawing to reincorporate any separated cream.

Reheating

Gently reheat the soup on the stovetop over low-to-medium heat, stirring often to prevent scorching and redistribute the creamy base. You can also microwave individual portions, stopping to stir halfway through. If the soup has thickened in the fridge, just splash in a bit of extra broth or cream to revive its silky texture.

FAQs

Can I make Chicken Pot Pie Soup gluten-free?

Absolutely! Swap the all-purpose flour with a cornstarch slurry—mix equal parts cornstarch and cold water, then add slowly to the soup until it reaches your desired thickness. All the comfort, none of the gluten.

What kind of chicken works best?

Leftover roast or rotisserie chicken is my go-to, but you can also poach two chicken breasts or thighs just for this recipe. The key is shredding or chopping it into bite-sized pieces so every spoonful is hearty and satisfying.

Can I use fresh vegetables instead of frozen?

Definitely! Fresh peas and corn add sweet flavor and snap, especially in spring and summer. Just add them a few minutes before serving so they stay bright and don’t overcook.

Is there a dairy-free option?

Yes! Use full-fat coconut milk or your favorite unsweetened plant-based cream for a luscious dairy-free version. Just be sure to taste and adjust seasoning—the flavor will be a touch different, but still delicious.

How do I make Chicken Pot Pie Soup ahead for a crowd?

Double the recipe and prepare up to two days in advance, following all steps up to adding the cream. Store in the fridge, then reheat gently and swirl in the cream right before serving for a fresh-from-the-stove flavor.

Final Thoughts

If you’re looking for pure cozy joy in a bowl, this Chicken Pot Pie Soup never fails to deliver warm memories and satisfied smiles. I hope you make it soon, share it with friends or family, and fall in love with all the comforting flavors of your favorite pot pie—no fork required!

Chicken Pot Pie Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A cozy and comforting Chicken Pot Pie Soup that captures all the flavors of the classic dish in a delicious, creamy soup. Loaded with tender chicken, vegetables, and a rich broth, this soup is the ultimate comfort food for chilly days.

Ingredients

Scale

Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Topping:

Puff pastry or biscuit topping

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Instructions

In a large pot, sauté vegetables: Melt butter with olive oil in a pot. Add onion, carrots, and celery, cook until softened. Stir in garlic.
Add flour and broth: Sprinkle flour over vegetables, stir to coat. Pour in chicken broth gradually, whisking to avoid lumps. Simmer until slightly thickened.
Finish soup: Stir in chicken, peas, corn, thyme, salt, and pepper. Reduce heat, add cream, simmer until heated through.
Serve: Adjust seasoning if needed. Serve hot with optional puff pastry or biscuits.