There’s something about the smell of chicken pot pie that instantly wraps you up like a warm blanket. But let’s be real—pot pie, while amazing, takes a bit of time and effort, especially when juggling a million things on a weeknight. Enter my Chicken Pot Pie Soup, a speedier, fuss-free love letter to all things cozy and creamy. This soup hits all the nostalgic notes of the classic pot pie—think tender chicken, silky sauce, and those veggies—only without the crust fuss. I first whipped it up spontaneously on a chilly fall evening when I didn’t want to bother with dough, and honestly, it quickly became a household favorite. My kids ask for it all the time now, and the best part? It’s crazy simple but feels like a whole hug in a bowl. If you love that savory, rich flavor of chicken pot pie but want something you can scoop straight from the pot and dive into, you’re going to adore this recipe.
What is chicken pot pie soup?
Think of Chicken Pot Pie Soup as the cozy core of a classic chicken pot pie, without the flaky lid. It’s essentially a creamy, hearty soup packed with the familiar flavors of that beloved dish—juicy chicken, carrots, peas, and buttery herbs—all mingling in a luscious broth that’s thick enough to feel indulgent but light enough to sip effortlessly. The idea is to capture that perfect pot pie taste but transform it into a slurpable, spoonable bowl of comfort. There’s nothing fancy or intimidating about it; this soup is like your chicken pot pie’s simpler, friendlier cousin who’s always ready to warm you up fast. It’s fantastic for busy days when you want homemade comfort without the rolling pin drama, and it holds up beautifully if you want to meal prep or feed a crowd. It’s also endlessly customizable, making it a recipe that feels like home no matter how you tweak it.
Why you’ll love this recipe?
What I love most about this Chicken Pot Pie Soup is how it nails the rich, cozy flavors of traditional pot pie without the fuss of crust. The soup’s creamy but not heavy, so it’s a perfect cuddle-up-in-the-couch recipe on chilly nights. Plus, it’s surprisingly simple. You won’t be stuck babysitting a casserole or dealing with a sticky pie crust; instead, you’re whisking, simmering, and stirring your way to a bowl of pure comfort. That’s a lifesaver when the kids come home hungry and expect something fast but homemade.
The ingredients are budget-friendly, too—chicken, pantry staples like broth and flour, frozen veggies if you want, and some butter and cream to keep things decadent. I often use leftover rotisserie chicken, which saves time and amps up flavor without adding cost. And versatility? Oh yes. You can jazz it up with herbs you love, swap peas for green beans or corn, or even make it dairy-free by swapping the cream for coconut milk or almond milk (which I tried, and it’s actually delicious!). It’s also great as a base for adding noodles or dumplings if you’re feeling adventurous. If you adore homely comfort foods like chicken noodle soup or creamy chowders, this soup bridges that gap beautifully—it’s cozy but a bit more elegant in its flavor depth. Plus, it’s one of those dishes that your whole family will rave about, and it’s become my go-to for when I want a crowd-pleaser that doesn’t require a last-minute grocery run.
How do I make chicken pot pie soup?
Quick Overview
Making this Chicken Pot Pie Soup is as straightforward as it gets: you start by cooking your veggies and chicken in a buttery base, add a bit of flour to thicken everything up, then stir in some cream and broth to create that irresistible silky texture. The beauty of this method is you don’t need to fuss with complicated steps or quirky ingredients—just a cozy pot on the stove and a little patience as it simmers to creamy perfection. You’ll love how quickly the kitchen fills with those familiar, mouthwatering pot pie aromas. It really is comfort without complicated steps or all-day cooking.
Ingredients
For the Soup Base:
- 3 tablespoons unsalted butter (because butter = flavor and creaminess)
- 1 medium onion, finely chopped (golden sweet onions add a wonderful mild base)
- 2 cloves garlic, minced (for that warm, cozy undertone)
- 2 celery stalks, diced (adds great aroma and subtle crunch)
- 2 medium carrots, peeled and diced (for sweetness and vibrant color)
For the Filling:
- 2 cups cooked chicken, shredded or diced (leftover roast chicken or rotisserie works wonders)
- 1 cup frozen peas (or fresh, if you have them handy)
- 1/2 cup corn kernels (optional, but such a nice pop of sweetness!)
- 1/4 cup all-purpose flour (to thicken, plus a trusty pantry staple)
- 3 cups chicken broth (homemade or store-bought, just make it good quality—your soup will thank you)
- 1 cup half-and-half or heavy cream (for that silky smooth finish)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped (my favorite herb here!)
- Salt and black pepper to taste
For the Optional Topping:
- Chopped fresh parsley or chives (for a sprinkle of fresh green and brightness)
- Optional dash of paprika or cayenne (if you like a little kick)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your favorite large stockpot or Dutch oven and set it over medium heat. While it’s warming up, finely chop your onions, carrots, and celery. You want everything diced fairly evenly so it cooks uniformly. Get a wooden spoon ready and have your butter on hand—this will be the flavor base.
Step 2: Mix Dry Ingredients
This is where you sprinkle in that flour later, but hold tight: first, we need to get the veggies soft and sweet. Once the butter melts and bubbles, toss in the diced onions, carrots, and celery. Stir frequently and let them sweat for about 5 to 7 minutes until they’re tender and slightly golden around the edges. No raw crunchy veggies here, just soft and fragrant.
Step 3: Mix Wet Ingredients
Add the minced garlic now and cook just for a minute until fragrant (trust me, don’t skip this as it powers up the flavor). Next, sprinkle the flour evenly over the veggies and stir constantly for about 2 minutes. This cooks out the raw flour taste and starts building your roux—the thickening magic. Slowly pour in your chicken broth a little at a time, whisking as you go so no lumps sneak in. Once all the broth is in, stir in the cream and add thyme.
Step 4: Combine
Bring everything to a slow simmer. You’ll notice the soup gradually thickening into that velvety texture that screams pot pie goodness. At this point, stir in the cooked chicken, peas, and corn. Give it a gentle stir to combine all those cozy flavors without breaking up the chicken too much.
Step 5: Prepare Filling
Because the filling is mixed directly into the soup, focus on having your chicken shredded or diced into bite-sized pieces before adding. This way, every spoonful is packed with a balanced bite of tender chicken and sweet veggies. If you like a little extra texture, toss in some fresh thyme or parsley here for that lovely fresh-herb punch.
Step 6: Layer & Swirl
This is where patience pays off—you want to keep stirring gently as the soup simmers for 10 to 15 minutes. This step allows the flavors to marry and the soup to thicken perfectly without scorching on the bottom. Watch for that creamy, slightly glossy finish, which means it’s ready.
Step 7: Bake
No baking necessary here, thankfully! The “baking” magic happens on the stove. If you want a crusty topping, go for my crumbly biscuit or puff pastry bites on the side, but the soup alone is pure comfort.
Step 8: Cool & Glaze
Once the soup’s done simmering, take it off the heat and let it sit about 5 minutes for flavors to settle. Now’s the perfect time to taste and adjust salt and pepper. If you want a little fresh zing, sprinkle chopped parsley on top before serving—it lifts the whole bowl.
Step 9: Slice & Serve
Ladle your steaming Chicken Pot Pie Soup into bowls. I love to serve it with crusty bread or a simple green salad for a well-rounded meal. The soup holds its warmth beautifully, so no worries if it sits a little while—the flavor only deepens. And don’t forget a cozy blanket—it’s that kind of dish.
What to Serve It With
For Breakfast: This soup might seem like a dinner dish, but try it with a strong morning coffee or a chai latte—you’ll get this wholesome warmth that kicks off your day with comfort. Serve alongside soft scrambled eggs or warm toast for a nourishing start that isn’t heavy.
For Brunch: Bring this soup out alongside a light arugula salad with lemon vinaigrette or flaky cheese scones. A crisp white wine or sparkling water with lemon makes for an elegant, yet unpretentious, pairing. It’s cozy enough to feel indulgent but fresh enough to keep things bright and lively.
As Dessert: Now, this isn’t a sweet delight, but I love ending a chicken pot pie soup meal with a lightly sweetened, chilled berry compote or apple crisp. It contrasts that richness beautifully and keeps the meal feeling balanced.
For Cozy Snacks: When your family wants “just a little something,” a small bowl of this soup paired with crunchy crackers or grilled cheese sandwiches really hits the spot. My kids love dunking the bread right into the soup—it always disappears in minutes at my house!
Top Tips for Perfecting Your Chicken Pot Pie Soup
Chicken Prep: Use leftover roast chicken or even a quick poached chicken breast to save time and boost flavor. If you have the patience, roast the chicken with herbs beforehand—it adds a beautiful depth. Shred the meat finely so it’s easy to spoon up.
Veggie Tips: Chop carrots and celery veggies evenly. I’ve learned the hard way that uneven chunks lead to uneven cooking—some bites tender, others crunchy. Precooked frozen peas save so much hassle, but fresh is never a bad call if you have it.
Thickening Mastery: Don’t rush the roux step. Cooking the flour with butter and veggie mix before pouring broth in is essential—skip this and you risk floury lumps or a thin soup that lacks that indulgent body.
Swirl and Flavor: Add a swirl of cream or a spoonful of crème fraîche right before serving for the prettiest, creamiest finish. A sprinkle of fresh thyme or parsley bursts with color and freshness—don’t overlook it!
Ingredient Swaps: No cream? No problem—you can use coconut milk or almond milk, but expect a slightly different but still tasty flavor. Want it lighter? Half-and-half works or even plain yogurt stirred in off-heat. For a gluten-free version, try a blend of rice or chickpea flour as the thickener, but add slowly to avoid clumps.
Baking Tips: If you want to get fancy, serve this soup with small hand-pie crusts or puff pastry toppings baked separately to keep them flaky and crisp. Otherwise, just stick to the soup—it’s perfect just as is.
Glaze Variations: Though this soup doesn’t need a glaze, try topping it with a sprinkle of smoked paprika, fresh herbs, or even a drizzle of truffle oil for a luxurious twist. Lemon zest adds a surprising pop to brighten the richness too.
Over years of making this, I’ve realized the magic truly happens in the simmering time—don’t rush it, and you’ll get this bowl of warm, velvety joy every single time.
Storing and Reheating Tips
Room Temperature: If you’re planning to eat this right away, it’s best enjoyed warm but not hot—give it a few minutes off the stove to deepen flavors. Covered tightly, it’ll hold fresh at room temp for a couple of hours during those busy days.
Refrigerator Storage: Store soup in airtight containers and eat within 3-4 days for the best flavor. The texture thickens up a bit in the fridge—just reheat gently on the stove with a splash of broth or water to loosen it back up to silky perfection.
Freezer Instructions: This soup freezes beautifully. Portion it out in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly on low heat, stirring often. Don’t panic if it looks separated at first—it will come back together once warm.
Glaze Timing Advice: If you like to top it with fresh herbs or a creamy swirl, add those just before serving rather than before storing. This keeps their flavors bright and textures fresh.
Frequently Asked Questions
Final Thoughts
Chicken Pot Pie Soup feels like a hug from the inside out. It’s a recipe I keep coming back to because it hits that perfect spot—deeply comforting but totally doable even after a long day. What’s great is that it doesn’t ask you to be a master chef or have a hundred fancy ingredients; it simply whispers home and warmth in every spoonful. If you’re someone who loves cozy classics, this soup is a little reinvented treasure that’s become a family staple in my kitchen—I hope it finds a place in yours, too. Next time you’re craving a pot pie but short on time or messing with kids, give this recipe a whirl. I can’t wait to hear how yours turns out and what little tweaks you add! Don’t forget to leave a comment or share your own comfort food stories—I love reading them.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour Use 2 tbsp cornstarch for gluten-free
- 2 cups water
- 4 cups fat-free milk
- 1 large stalk celery, chopped
- 0.5 medium onion, chopped
- 8 oz baby portobello mushrooms, sliced
- 2 pieces chicken bouillon cubes Check labels for gluten-free
- pinch fresh ground black pepper
- pinch thyme
- 10 oz frozen mixed vegetables (peas, carrots, green beans, corn)
- 2 medium potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced
- to taste salt
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bouillon cubes, thyme, fresh ground pepper, and frozen mixed vegetables. Return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add cooked chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens. Adjust salt and pepper to taste and serve.
