Masters of kitchen
There’s something undeniably comforting about a warm bowl of Chicken Pot Pie Soup. It wraps you in a hug of creamy goodness, evoking the same cozy feelings as a traditional chicken pot pie — just without the crust. This soup is hearty, flavorful, and packed with tender chicken, sweet peas, soft carrots, and a creamy broth that brings it all together.
When the weather cools down and evenings get darker, this is the kind of recipe that becomes an instant staple. I remember one snowy evening when I didn’t have time to make a full pot pie, so I turned the filling into a soup and served it with a few puff pastry squares I had left in the freezer. My kids declared it “even better than the pie!”
Chicken Pot Pie Soup delivers everything you love about the classic — the savory richness, the nostalgia, the soul-warming satisfaction — but with half the effort and a whole lot of flexibility. Whether you’re craving something cozy on a weeknight or need a quick, hearty dinner with leftovers for lunch, this soup absolutely hits the spot.
Why You’ll Love This Soup
This soup is everything you want from comfort food: creamy, filling, and super easy to make. It’s loaded with wholesome ingredients and has a flavor that’s both familiar and irresistible.
It’s ideal for those busy weeknights when you want something quick but still homemade. Or maybe it’s a lazy Sunday where you just want to curl up with a blanket and a bowl of something warm. Either way, this soup is the answer.
Kid-approved? Absolutely. The mild flavor and creamy texture make it a hit with picky eaters.
Freezer-friendly? Yep. Make a double batch and freeze half — your future self will thank you.
Pro Tip: Save time by using leftover rotisserie chicken — it’s moist, flavorful, and cuts prep time in half.
What Makes It Different from Traditional Pot Pie?
Think of this soup as the deconstructed, cozy cousin of traditional chicken pot pie. It has all the same comforting flavors — but skips the crust and the long baking time.
The biggest difference? Texture. Instead of a thick pie filling baked inside a crust, you get a soup-like consistency that’s rich but spoonable. It’s lighter on effort and a little more flexible.
And let’s talk versatility. Want that flaky crust vibe? Just serve the soup with a piece of puff pastry on the side or top it with biscuits for a pot pie feel — no oven required.
Where pot pies are often a project, this soup is quick, satisfying, and weeknight-friendly. It’s like pot pie met cozy soup season and they decided to become best friends.
Essential Ingredients Overview
This soup keeps things simple — no fancy tricks, just solid ingredients that shine together.
At its heart is cooked chicken — ideally shredded or diced. You can use leftover roasted chicken, poached breasts, or a store-bought rotisserie chicken for convenience.
Next come the classic veggies: carrots, peas, celery, and onions. They bring sweetness, color, and a little crunch to every bite.
The base is a creamy, savory broth, made from butter, flour, chicken broth, and milk or cream. This is where the magic happens. The butter and flour create a roux that thickens everything just enough, while the milk and broth balance richness and body.
To elevate the flavor, you’ll need herbs and aromatics. Garlic, thyme, bay leaf, and black pepper add depth and warmth without overpowering the dish.
Bold Tip: For an ultra-luxurious texture, stir in a splash of heavy cream right before serving. It’s optional — but oh so good.
Best Chicken to Use for Pot Pie Soup
You’ve got a few great options when it comes to the chicken:
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Rotisserie chicken is a top choice — it’s flavorful, already cooked, and makes this recipe even faster.
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Leftover roasted chicken works beautifully too. If you’ve got some from last night’s dinner, throw it in!
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Fresh chicken breast or thighs are also great. Just make sure to cook them fully (poaching works well), then shred or cube before adding them to the soup.
No matter what type you choose, the key is using tender, juicy chicken that pairs well with the creamy broth.
How to Make Chicken Pot Pie Soup (Step-by-Step Guide)
Here’s how to bring it all together, one cozy step at a time:
Step 1: Sauté the aromatics and veggies
Start by heating a bit of butter or oil in a large pot over medium heat. Add finely chopped onions, minced garlic, diced celery, and sliced carrots. Cook for about 5–7 minutes until everything is softened and fragrant.
You want the onions to be translucent and the carrots to start to tenderize — not mushy.
Step 2: Make a simple roux
Push the veggies to the side of the pot. Add more butter, then whisk in all-purpose flour to create a roux. Stir constantly for about 1–2 minutes — this will help thicken your soup and prevent a raw flour taste.
Step 3: Slowly add broth and cream
Gradually pour in chicken broth while whisking to prevent lumps. Then stir in milk (or a milk/cream combo) for that creamy texture. Bring it all to a gentle simmer.
Tip: Don’t rush this step — add the liquid slowly to keep the soup smooth.
Step 4: Add the chicken, peas, and herbs
Stir in your cooked chicken, frozen peas, and herbs like thyme and bay leaf. Let the soup simmer for another 10–15 minutes until the flavors meld and the broth thickens.
Step 5: Taste, adjust, and serve
Season with salt and pepper to taste. If the soup is too thick, add a splash of broth or milk. If it’s too thin, let it simmer uncovered a bit longer.
Now’s the time to finish with that optional splash of heavy cream or a pat of butter for extra richness. Remove the bay leaf before serving.
Serve hot with biscuits, puff pastry, or crusty bread for dipping!
Optional Add-ins & Variations
This soup is endlessly adaptable, which makes it perfect for using up what you have on hand. Here are a few favorite twists:
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Corn: Adds sweetness and texture
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Mushrooms: For an earthy depth
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Green beans: Fresh or frozen, chopped into bite-size pieces
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Gnocchi or pasta: Turn it into a chicken pot pie pasta soup
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Turkey: Great post-Thanksgiving leftover idea
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Low-carb version: Replace potatoes with cauliflower florets
You can even make it vegetarian by using veggie broth and omitting the chicken — just bulk it up with extra vegetables or beans.
Fun Twist: Try topping with cheddar biscuits for a cheesy, pot-pie-meets-soup mashup!
How to Make It Even Creamier
Want to take this soup to the next level of creaminess? Try adding a few extra-rich touches.
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Cream cheese: Stir in a few tablespoons for a silky, tangy boost.
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Sour cream: Adds a subtle tang and luxurious texture.
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Half-and-half or heavy cream: Swap out the milk for something richer.
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Blend a bit: For a thick, velvety consistency, scoop out a cup of the soup, blend it until smooth, and stir it back in.
Creamy Tip: Add these ingredients at the end of cooking to avoid curdling or separating.
How to Serve Chicken Pot Pie Soup
The beauty of this soup is how adaptable it is when it comes to serving. Here are a few delicious ways to plate it up:
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Puff pastry “croutons”: Bake small squares or rounds of puff pastry until golden and flaky. Float them on top for a playful nod to classic pot pie.
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Over buttery biscuits: Spoon the soup into a bowl and top with a split biscuit — perfect for soaking up all that creamy goodness.
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In a bread bowl: Hollow out a crusty round loaf and ladle the soup inside for the ultimate comfort meal.
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Topped with cheddar or parsley: A sprinkle of shredded cheese adds richness, while chopped parsley gives a fresh, herbaceous finish.
Presentation Tip: Serve it in wide, shallow bowls for maximum topping room and visual appeal.
Storage, Freezing, and Reheating Tips
Storing: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 3 to 4 days.
Freezing: You can freeze this soup for up to 3 months, but it’s best to do so before adding any dairy. Milk and cream tend to separate after thawing, which can affect the texture.
Reheating: Thaw overnight in the fridge if frozen. Warm slowly on the stovetop over medium-low heat, stirring often. If it thickens too much, add a splash of broth or milk to loosen it up.
Pro Tip: Portion it into individual containers before freezing for easy grab-and-go meals later.
Make-Ahead & Meal Prep Tips
Meal prepping this soup is easy and totally worth it. Here’s how:
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Chop your veggies in advance and store them in the fridge for up to 3 days.
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Cook and shred your chicken ahead of time — freeze in portioned bags for fast future meals.
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Make the base without dairy, freeze it, then add cream or milk when reheating for a fresh taste.
Time-Saving Tip: Double the batch and freeze half — future-you will be thrilled.
Common Mistakes to Avoid
Even with simple recipes, a few easy missteps can impact flavor and texture. Here’s what to watch for:
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Don’t add cream too early — it can curdle or lose its richness if overcooked.
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Avoid overcooking veggies — they should be tender but still have some bite.
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Don’t skip seasoning — taste the soup as it simmers and adjust salt, pepper, and herbs for maximum flavor.
Pro Tip: A tiny splash of vinegar or lemon juice at the end can brighten the soup beautifully — just a few drops.
Chicken Pot Pie Soup for Special Diets
Need to tailor this recipe for dietary needs? No problem — it’s super flexible.
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Gluten-free: Use gluten-free flour or cornstarch to thicken the soup. Be sure your broth is GF-certified.
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Dairy-free: Swap out the milk or cream for unsweetened almond milk, oat milk, or coconut milk. Use olive oil instead of butter.
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Low-carb: Replace any potatoes with chopped cauliflower or turnips, and reduce carrots if needed.
Custom Tip: This recipe is easy to adapt without losing flavor — so everyone at your table can enjoy it.
FAQs
Can I use canned chicken for pot pie soup?
Yes, canned chicken works in a pinch. Be sure to drain it well and shred it with a fork. The flavor may be milder, so adjust seasoning as needed.
Is this soup good for freezing?
Definitely — but it’s best to freeze it before adding dairy. Once thawed, stir in fresh milk or cream while reheating for the best texture.
How do you thicken Chicken Pot Pie Soup?
A roux made from butter and flour gives the soup its rich texture. You can also mix a little cornstarch with cold broth and stir it in to thicken it further.
Can I make it in a slow cooker or Instant Pot?
Yes! For a slow cooker, cook on low for 6 hours (add dairy at the end). For the Instant Pot, use the sauté function for the base, then pressure cook for 10 minutes before finishing with cream.
What can I serve with Chicken Pot Pie Soup?
Buttery biscuits, puff pastry, crusty bread, or even cornbread all make delicious pairings. A crisp green salad also balances the richness perfectly.
Chicken Pot Pie Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups/spoons
- Ladle
- Whisk
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1/4 cup heavy cream for richness
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5–7 minutes.
- Push vegetables to the side, add more butter if needed, and whisk in the flour to make a roux. Stir constantly for 1–2 minutes.
- Slowly pour in the chicken broth, whisking to keep it smooth. Then add milk or half-and-half. Bring to a gentle simmer.
- Add shredded chicken, peas, thyme, and bay leaf. Simmer for 10–15 minutes until soup thickens and flavors combine.
- Season with salt and pepper. Remove bay leaf. Stir in optional cream. Serve warm with biscuits or puff pastry.
Notes
- For a richer soup, use heavy cream in place of milk.
- To make ahead: Prep base without dairy and freeze.
- For added texture, stir in cooked potatoes or serve over biscuits.
Nutrition
Final Thoughts & Encouragement
If you’re craving something warm, creamy, and full of love, this Chicken Pot Pie Soup is just the thing. It’s cozy without being complicated, and you can easily make it your own.
Feel free to experiment with flavors, mix-ins, and toppings — there’s no wrong way to enjoy this comfort food classic.
If you try it, let me know! Share a photo or leave a comment — I love seeing your creations. And if you’re hooked on cozy recipes, check out my Creamy Broccoli Cheddar Soup or Hearty Chicken and Rice Stew for more winter favorites.
Friendly Reminder: Cooking is about comfort, not perfection.