Chicken Pot Pie Soup – Creamy, Cozy & Full of Flavor

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This Chicken Pot Pie Soup is everything you love about traditional chicken pot pie—rich, creamy filling, tender chicken, hearty vegetables—turned into a cozy, soul-warming bowl of soup. It’s easy to make, comes together in one pot, and skips the fuss of rolling out crust without sacrificing the nostalgic flavors of the original dish.

Perfect for chilly evenings, family dinners, or make-ahead lunches, this creamy chicken soup is satisfying, wholesome, and absolutely crave-worthy. Bonus: serve it with buttery biscuits or puff pastry on the side to get that full “pot pie” experience without the extra work.

Ingredients Overview

Each ingredient in this soup helps recreate the beloved flavor of a classic chicken pot pie in a simplified, spoonable version. Here’s a breakdown of what you’ll need:

Chicken

  • Shredded rotisserie chicken or cooked chicken breast/thighs work best.

  • Adds lean protein and hearty texture to the soup.

Vegetables

  • Carrots, celery, and onions form the classic aromatic base.

  • Peas and corn add sweetness and pop.

  • You can also add potatoes for extra heartiness.

Butter & Flour (Roux)

  • Butter and flour are used to create a creamy base by forming a roux, thickening the soup like pot pie filling.

Broth

  • Chicken broth or stock adds deep flavor and forms the main liquid base.

  • Use low-sodium to better control seasoning.

Milk or Cream

  • Whole milk, half-and-half, or heavy cream provides richness and gives the soup its silky, luxurious texture.

Herbs & Seasoning

  • Classic herbs like thyme, parsley, and bay leaf add savory, comforting flavor.

  • Salt and pepper to taste.

Step-by-Step Instructions

This soup is made in one pot and is ready in just about 35 minutes. Here’s how to do it:

1. Sauté the Aromatics

In a large pot or Dutch oven:

  • Melt 3 tbsp butter over medium heat.

  • Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks.

  • Sauté for 5–7 minutes, until softened and fragrant.

2. Add Garlic and Flour

  • Stir in 2–3 cloves minced garlic and cook for 30 seconds.

  • Sprinkle in ¼ cup all-purpose flour, stirring constantly to coat the vegetables.

  • Cook for 1–2 minutes to remove raw flour taste and form the roux.

3. Pour in Broth

  • Slowly add 4 cups chicken broth, whisking as you pour to avoid lumps.

  • Add 1 bay leaf, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper.

  • Bring to a low simmer and cook for 10–12 minutes, allowing the soup to thicken.

4. Add Chicken, Peas, and Corn

Stir in:

  • 2–3 cups shredded cooked chicken

  • 1 cup frozen peas

  • ½ cup frozen corn

  • Optional: 1 diced potato, simmered until tender

Cook for another 5–10 minutes, stirring occasionally.

5. Finish with Cream

  • Add 1 cup milk or ½ cup cream (or a mix of both) for a velvety texture.

  • Simmer gently for 5 more minutes. Don’t let it boil.

Remove bay leaf and adjust salt and pepper to taste.

6. Serve Hot

  • Ladle into bowls and serve warm.

  • Optional: top with buttery biscuits, puff pastry twists, or pie crust crackers for a fun, pie-inspired touch.

Tips, Variations, and Substitutions

Tips for the Creamiest Texture

  • Add the cream last and keep heat low to avoid curdling.

  • Use whole milk or half-and-half for best richness.

  • To make it thicker, mash a few potatoes or add more roux.

Flavor Variations

  • Herby twist: Add fresh thyme, rosemary, or sage.

  • Spicy version: Stir in a pinch of cayenne or hot sauce.

  • Cheesy: Add ½ cup shredded cheddar at the end for a cheesy twist.

Substitutions

  • Dairy-Free: Use unsweetened oat or almond milk and vegan butter.

  • Gluten-Free: Use a gluten-free flour blend or cornstarch slurry instead of flour.

  • Vegetarian: Swap chicken for mushrooms, chickpeas, or plant-based protein and use veggie broth.

Serving Ideas & Occasions

This soup shines on its own or paired with a few cozy sides:

Serve With:

  • Buttermilk biscuits or cheddar drop biscuits

  • Puff pastry straws or pie crust dippers

  • Crusty bread or a side salad

Perfect For:

  • Family dinners

  • Weeknight meals

  • Chilly fall and winter nights

  • Leftover chicken repurposing

  • Make-ahead lunch prep

It’s hearty enough to serve as a standalone meal, but pairs beautifully with fresh greens or a slice of rustic sourdough.

Nutritional & Health Notes

This Chicken Pot Pie Soup is:

  • A comfort food classic packed with lean protein and veggies

  • Easily adaptable to be lower-carb, gluten-free, or dairy-free

  • A good source of vitamins A and C, protein, and fiber (especially with added potatoes or whole grains)

Use reduced-sodium broth, skip heavy cream, and load up on veggies for a lighter take.

Frequently Asked Questions

1. Can I freeze Chicken Pot Pie Soup?

Yes, but leave out the cream before freezing to avoid separation. Freeze up to 3 months and stir in cream when reheating.

2. What’s the best chicken to use?

Rotisserie chicken is fast and flavorful. You can also use poached or leftover roasted chicken. Shred or chop for easy mixing.

3. Can I make it in a slow cooker?

Yes! Sauté the aromatics and flour first, then add everything except cream to the slow cooker. Cook on LOW for 6–7 hours, add cream in the last 30 minutes.

4. Can I use leftover turkey instead of chicken?

Absolutely! This is a great post-Thanksgiving recipe. Just sub in an equal amount of cooked turkey.

5. Is it gluten-free?

Not as written (due to the flour), but you can easily swap in a gluten-free flour blend or use cornstarch slurry for thickening.

6. How long will leftovers last?

Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat gently over low heat.

7. Can I add noodles or rice?

Yes! Add egg noodles, rice, or even orzo during the simmering step—just reduce the amount of veggies slightly so the soup doesn’t get too thick.

Tasty Recipes Card

Description:
A creamy and comforting soup inspired by classic chicken pot pie—made with shredded chicken, mixed vegetables, and a rich, savory broth. All the flavors you love in a spoonable form.

Ingredients:

  • 3 tbsp butter

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • ¼ cup all-purpose flour

  • 4 cups chicken broth

  • 1 bay leaf

  • 1 tsp dried thyme

  • ½ tsp salt, ¼ tsp black pepper

  • 2–3 cups cooked shredded chicken

  • 1 cup frozen peas

  • ½ cup frozen corn

  • 1 cup milk or ½ cup cream (or mix)

  • Optional: 1 diced potato, ½ cup cheddar, parsley for garnish

Instructions:

  1. Melt butter in a pot. Sauté onion, carrots, and celery 5–7 mins.

  2. Add garlic, then stir in flour and cook 2 mins.

  3. Slowly whisk in broth. Add bay leaf, thyme, salt, and pepper. Simmer 10–12 mins.

  4. Stir in chicken, peas, corn (and potato if using). Cook 5–10 mins.

  5. Add milk/cream and heat gently. Remove bay leaf. Adjust seasoning.

  6. Serve warm with biscuits or bread.

Notes:

  • To freeze, omit dairy until reheating.

  • Add mushrooms, spinach, or herbs for variation.

  • Use gluten-free flour or dairy-free milk if needed.

Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings

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