Chicken Pot Pie Soup

All the Comfort of Classic Chicken Pot Pie — In a Bowl!

If you’re craving cozy comfort food but don’t feel like dealing with pie crusts or baking, this Chicken Pot Pie Soup is exactly what you need. It’s a warm, hearty, and ultra-creamy soup that captures all the nostalgic flavors of a classic pot pie — tender chicken, sweet carrots, peas, potatoes, and a rich, savory broth — but without all the fuss.

This recipe is perfect for chilly evenings, rainy days, or whenever you need a big bowl of something that feels like a hug. It’s also an excellent way to use up leftover cooked chicken or even rotisserie chicken. Serve it with biscuits, puff pastry squares, or buttery rolls for the ultimate comfort meal.

Prep Time: 15 minutes

Cook Time: 30–35 minutes
Servings: 6
Storage: Fridge-friendly and freezer-approved

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 medium potato, peeled and diced (Yukon gold or russet work well)
⅓ cup all-purpose flour
4 cups chicken broth
1 cup milk (whole milk or 2% preferred)
1 cup heavy cream (for extra richness)
2½ cups cooked chicken, shredded or cubed
1 cup frozen peas
1 teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
Optional: parsley, biscuit or puff pastry for serving

Instructions

1. Sauté the Aromatics

In a large soup pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–6 minutes, until the veggies begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add the Potatoes and Seasoning

Toss in the diced potatoes, thyme, pepper, and a big pinch of salt. Stir everything together to coat the vegetables in the seasonings.

Pro Tip: If you like extra herbs, you can add a dash of rosemary or poultry seasoning here for even more pot pie flavor.

3. Make the Roux

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes.
This helps cook off the raw flour taste and creates the base of your creamy soup.

4. Pour in Broth, Milk, and Cream

Slowly whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
Then pour in the milk and heavy cream, stirring until the mixture is smooth.
Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 10–15 minutes, or until the potatoes are fork-tender.

5. Add Chicken and Peas

Stir in the cooked chicken and frozen peas, and continue cooking for another 5–10 minutes, just until everything is hot and the soup has thickened slightly.

Taste and adjust salt and pepper as needed.

Want extra richness? Stir in a tablespoon of cream cheese or a knob of butter at the end.

6. Serve and Enjoy

Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Serve hot, optionally topped with:

Buttery biscuits
Baked puff pastry squares
Crumbled crackers
Toasted bread

Storage & Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Let thaw in the fridge overnight and reheat gently on the stovetop with a splash of milk or broth to thin if needed.

Make-Ahead Tip: This soup is perfect for meal prep! It gets even more flavorful the next day.

Variations & Substitutions

No cream? Use all milk or substitute with evaporated milk for a lighter version.
Low-carb? Swap the potatoes for cauliflower florets.
No chicken? Add cooked turkey (great post-Thanksgiving idea) or use a plant-based chicken alternative.
Add-ins: Corn, mushrooms, or green beans can be added for extra texture and flavor.

Why You’ll Love Chicken Pot Pie Soup

All the classic flavors of chicken pot pie — in spoonable form
Comforting, cozy, and family-approved
Easy one-pot cleanup
Great way to use leftover chicken or pantry veggies
Freezer-friendly and perfect for make-ahead meals

Final Thoughts

This Chicken Pot Pie Soup is more than just a cozy meal — it’s a bowl of nostalgia, warmth, and homemade comfort. Whether you’re fighting off a cold, cooking for your family, or just want something hearty and satisfying on a quiet evening, this soup hits all the right notes.

Skip the crust, keep the comfort. One bite and you’ll forget you ever needed a pie dish.