Chicken Pot Pie Soup is like a warm hug in a bowl, filled with tender chunks of chicken, creamy broth, and plenty of comforting veggies like carrots, peas, and potatoes. It’s everything you love about classic chicken pot pie but turned into an easy-to-make, cozy soup. The flavors are hearty and rich without being heavy, making it perfect for those chilly days when you want something filling and familiar.
I love making this soup because it’s quick to throw together, but it feels like you’ve spent hours cooking. I usually add a sprinkle of fresh thyme or parsley for a little pop of freshness. A fun tip: if you have leftover pie crust or biscuit dough, baking some little crusty pieces on top makes the soup even more special. It’s like having pot pie and soup all at once, which is a combo that never gets old in my kitchen.
This soup is my go-to comfort food when I want something that feels like a home-cooked meal but doesn’t require all the work of making an actual pie. It has that perfect balance of creamy and chunky that makes everyone ask for seconds. I like to serve it with a simple green salad or some crusty bread to soak up all the delicious flavors. It’s a true crowd-pleaser and a recipe that makes me smile every time I eat it.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for a lean option, but thighs add more richness and stay juicy. Rotisserie chicken is a great shortcut if you want to save time.
Vegetables: Carrots, celery, and potatoes give the soup that classic pot pie feel. Feel free to swap potatoes with sweet potatoes or leave out the corn if you prefer.
Flour: This is what makes your soup creamy and thick. For a gluten-free option, you can use cornstarch or a gluten-free flour blend instead.
Milk or Half-and-Half: Half-and-half adds creaminess without being too heavy, but regular milk or even coconut milk can work if you want something lighter or dairy-free.
How Do You Make the Soup Thick and Creamy Without It Lumping?
The key to a smooth, creamy soup is the roux and adding liquids carefully. Here’s my simple method:
- Melt butter and cook the veggies first so they soften nicely.
- Sprinkle the flour evenly and stir constantly for 2-3 minutes; this cooks the flour and prevents a raw taste.
- Slowly whisk in the chicken broth bit by bit to keep it smooth and lump-free.
- When adding milk or half-and-half, keep the heat low and stir gently to avoid curdling.
Taking your time with the roux and adding liquids gradually makes a big difference in texture, keeping your soup silky and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it holds all the ingredients and heats evenly.
- Wooden spoon or spatula – makes stirring the veggies and roux simple without scratching the pan.
- Measuring cups and spoons – for precise measurement of broth, milk, and seasonings.
- Knife and cutting board – handy for chopping carrots, celery, and onions quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different flavor twist.
- Stir in some shredded cheese, like cheddar or Monterey Jack, for extra creaminess.
- Add chopped fresh herbs, such as parsley or thyme, at the end for a fresh boost.
- Include diced mushrooms or green beans for more veggies and texture.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 3 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1/2 tsp dried rosemary (optional)
- Salt and pepper, to taste
- Fresh thyme leaves or parsley for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 30 minutes to cook, so you’ll have a warm, creamy soup ready in roughly 40 minutes. Perfect for a weekday dinner or a cozy weekend lunch!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook and stir occasionally until the vegetables start to soften, about 5 minutes.
2. Add Garlic and Make the Roux:
Stir in the minced garlic and cook for 1 minute, until fragrant. Then sprinkle the flour over the vegetables. Stir constantly for 2-3 minutes; this helps cook the flour and creates a thick base for your soup.
3. Add Broth and Potatoes:
Slowly whisk in the chicken broth to prevent lumps. Bring the mixture to a gentle boil. Add the cubed potatoes, thyme, rosemary (if using), salt, and pepper. Lower the heat to a simmer, and cook until potatoes are tender, about 12-15 minutes.
4. Add Chicken and Vegetables:
Stir in the shredded chicken, frozen peas, and corn. Let everything cook together for another 5 minutes so the flavors blend and the veggies warm up.
5. Finish with Milk and Season:
Reduce the heat to low and slowly stir in the milk or half-and-half. Heat gently—do not let the soup boil, or it might curdle. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve and Garnish:
Ladle the soup into bowls and sprinkle fresh thyme leaves or chopped parsley on top for a fresh, colorful touch. Enjoy your creamy, comforting chicken pot pie soup!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing. This helps ensure even cooking and shredding.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! You can prepare the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much when reheating.
How Can I Thicken the Soup If It’s Too Thin?
If the soup needs to be thicker, mix 1 tablespoon of flour or cornstarch with a bit of cold water to make a slurry, then slowly whisk it into the simmering soup. Cook a few minutes until it reaches your desired consistency.
What Are Good Sides to Serve With Chicken Pot Pie Soup?
This soup pairs wonderfully with crusty bread, a simple green salad, or buttery biscuits. These sides help soak up the creamy broth and make the meal extra satisfying.