Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken (rotisserie works great); 2 carrots, diced; 2 celery stalks, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 cup peas (frozen or fresh); 1 cup corn (optional); 4 tbsp butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups milk or half-and-half; 1/2 cup heavy cream (optional, for extra richness); 1 tsp fresh thyme or 1/2 tsp dried thyme; 1 bay leaf (optional); 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 2 tbsp fresh parsley, chopped (for garnish); Biscuits or puff pastry (optional, for serving)

Chicken Pot Pie Soup is everything I love about the classic comfort food—but in a rich, creamy, cozy bowl. It’s filled with tender chicken, hearty vegetables, and a velvety broth that tastes just like the filling of a pot pie, without the fuss of a crust. It’s warm, satisfying, and exactly what I want on a chilly day.

Chicken Pot Pie Soup Recipe

Why I’ll Love This Recipe

I love that this soup gives me all the comfort of a homemade chicken pot pie but takes less time and effort. It’s thick, creamy, and packed with flavor. The best part? I can serve it with biscuits, puff pastry, or even crackers on the side for that classic pot pie feel. It’s a one-pot meal I can rely on when I want something hearty and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie works well)
Carrots, diced
Celery, diced
Onion, chopped
Garlic, minced
Peas (frozen or fresh)
Corn (optional)
Butter
All-purpose flour
Chicken broth
Milk or half-and-half
Heavy cream (optional, for extra richness)
Salt
Black pepper
Fresh thyme or dried thyme
Bay leaf (optional)
Parsley, for garnish
Biscuits or puff pastry (optional, for serving)

Directions

I start by melting butter in a large pot over medium heat.
I add the onions, carrots, and celery and cook for 5–7 minutes until they begin to soften.
I stir in the garlic and thyme and cook for another minute until fragrant.
I sprinkle in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
I slowly whisk in the chicken broth to avoid lumps, then add the milk and bay leaf (if using).
I bring the mixture to a gentle simmer, letting it cook for 10–15 minutes until it thickens slightly and the vegetables are tender.
I stir in the cooked chicken, peas, and corn, and let it simmer for another 5 minutes.
If I want extra creaminess, I add a splash of heavy cream and stir until heated through.
I remove the bay leaf, taste, and adjust the seasoning with salt and pepper.
I ladle the soup into bowls and garnish with fresh parsley. I serve it hot with a side of warm biscuits or puff pastry.

Servings and Timing

This recipe serves 4–6 and takes about 40 minutes total—15 minutes of prep and 25 minutes of cooking.

Variations

I use leftover turkey instead of chicken around the holidays.
For a low-carb option, I skip the flour and add a splash of cream cheese for thickening.
Sometimes I add diced potatoes or mushrooms for more texture and depth.
I’ve even made it vegetarian by swapping the chicken for white beans and using vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it over medium heat on the stovetop or use the microwave in 1-minute intervals, stirring between each. If it thickens in the fridge, I add a splash of broth or milk while reheating. I don’t recommend freezing it if it contains dairy, as the texture can change once thawed.

FAQs

Can I make this soup ahead of time?

Yes, I often make it the night before. The flavors deepen, and it reheats beautifully the next day.

What’s the best way to serve it for a pot pie feel?

I like serving it with baked puff pastry squares or golden biscuits on top or on the side—it gives me that pie-crust experience.

Can I use raw chicken instead of cooked?

Yes, I can dice raw chicken and cook it with the vegetables in step 2. I just make sure it’s cooked through before continuing.

How do I thicken the soup more?

I simmer it uncovered a bit longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) if I want a thicker consistency.

Is it possible to make this dairy-free?

Yes, I use dairy-free milk (like almond or oat) and skip the cream. I also use olive oil instead of butter for the base.

Conclusion

Chicken Pot Pie Soup is the ultimate comfort meal when I want something warm, creamy, and full of flavor. It’s simple to make, incredibly satisfying, and a cozy twist on a timeless classic. Once I’ve had a bowl, it becomes a regular in my cold-weather dinner rotation.