Chicken Pot Pie Soup is like your favorite comfort food in a cozy bowl. It’s filled with tender chunks of chicken, creamy broth, carrots, peas, and potatoes that give it that classic pot pie feel without the crust on top. The creamy texture and the mix of hearty veggies make it a perfect meal for chilly days or when you want something warm and filling.
I love how easy it is to make this soup but it still tastes like you spent hours on it. I usually cook up some extra chicken so I have leftovers ready for another batch, and a splash of cream at the end makes it extra smooth and cozy. It’s one of those recipes that feels like a big, warm hug in food form.
My favorite way to eat this soup is with a crusty piece of bread or a soft biscuit on the side. It’s great for a weeknight dinner or when friends stop by unexpectedly — everyone is always happy when there’s a big pot of this on the stove. Trust me, once you try it, it’ll be your go-to comfort soup!
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken makes this soup quick and easy. Rotisserie chicken is a great shortcut, but leftover roasted chicken works well too. For a lighter option, try poached chicken breasts.
Vegetables: Onion, celery, carrots, peas, and potatoes recreate classic pot pie flavors. If fresh peas aren’t available, frozen peas are perfect. You can swap potatoes for sweet potatoes for a sweeter twist.
Flour: Flour is used to thicken the soup. For a gluten-free version, try cornstarch or a gluten-free flour blend instead, adjusting amounts accordingly for the right thickness.
Herbs: Thyme is key for that comforting pot pie taste. Fresh thyme is best, but dried thyme works well too. Parsley and rosemary add depth but are optional based on your taste.
Cream: Heavy cream gives richness and a silky texture. Half and half or coconut milk can be used for a lighter or dairy-free version, but the soup might be less thick.
How Do I Get the Soup Thick and Creamy Without Lumps?
Making a smooth, creamy base is really important here. Follow these tips:
- After sautéing vegetables, sprinkle flour evenly and stir constantly for 2 minutes. This cooks out the raw flour taste and helps it absorb the butter.
- When adding chicken broth, whisk continuously to avoid lumps. Slowly pour broth while stirring.
- If lumps form, use a whisk or immersion blender gently to smooth the soup.
- Finally, add cream at low heat and don’t boil after adding it to keep the silkiness.
Taking your time with these steps will give you a perfect, creamy texture every time.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it gives plenty of space to simmer all the ingredients together.
- Wooden spoon or spatula – helps stir everything evenly and scrape the bottom as it cooks.
- Measuring cups and spoons – for accurate measuring of liquids, herbs, and spices.
- Cutting board and sharp knife – makes chopping vegetables quick and safe.
- Immersion blender or regular blender (optional) – for smoothing out the soup if lumps form, but not necessary if you stir carefully.
Flavor Variations & Add-Ins
- Cheese: Stir in a handful of shredded cheddar or Parmesan for extra richness and flavor.
- Veggies: Add chopped mushrooms, corn, or green beans to customize the vegetables.
- Herbs & Spices: Sprinkle in a dash of sage, thyme, or rosemary, or add a pinch of red pepper flakes for some heat.
- Proteins: Swap chicken for cooked turkey or add cooked bacon bits for even more flavor.
Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon dried rosemary (optional)
- 1/2 cup heavy cream (or half and half)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to cook, totaling about 35-40 minutes from start to finish. It’s a quick and comforting dinner option that you can have ready with minimal fuss.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots and sauté for 5-7 minutes until the vegetables are softened and fragrant.
2. Add Garlic and Flour:
Add the minced garlic and cook for 1 more minute. Stir in the flour and cook constantly for 2 minutes to form a roux. This will help thicken your soup and remove the raw flour taste.
3. Pour in Chicken Broth and Simmer:
Gradually whisk in the chicken broth, stirring to avoid lumps. Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors blend.
4. Cook Potatoes and Add Herbs:
Add the diced potatoes along with the thyme and any optional herbs like parsley or rosemary. Simmer for 10-15 minutes until the potatoes are tender.
5. Add Chicken and Peas:
Stir in the shredded chicken and frozen peas. Cook for a few more minutes until the peas are warmed through.
6. Finish with Cream and Season:
Lower the heat and stir in the heavy cream. Heat the soup through but don’t let it boil after adding the cream. Season with salt and freshly ground black pepper to your taste.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh thyme sprigs. Serve with warm flaky biscuits or crusty bread for the perfect comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or quickly in a sealed bag submerged in cold water. Shred it well before stirring into the soup.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it’s too thick.
How Can I Make This Soup Dairy-Free?
You can substitute the heavy cream with coconut milk or a dairy-free creamer of your choice. This will keep the creaminess while making the soup safe for dairy-sensitive diets.
What’s the Best Way to Store Leftovers?
Let the soup cool before transferring it to airtight containers. Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove when ready to eat.
