This Chicken Pot Pie Soup is like a cozy hug in a bowl! It’s filled with tender chunks of chicken, carrots, peas, and potatoes swimming in a creamy, comforting broth that tastes just like classic chicken pot pie. This soup has all those warm, homey flavors you love but in a quicker, easier way.
I really love making this soup when I want something satisfying but without all the fuss of making a traditional pot pie crust. The creamy base is rich and soothing, and the vegetables add the perfect bit of sweetness and texture. I usually add a sprinkle of fresh herbs on top to give it that little extra pop.
One of my favorite ways to enjoy Chicken Pot Pie Soup is with a big piece of crusty bread for dipping. It’s great for chilly evenings when you want something hearty but not too heavy. This soup always brings a smile to the table, and I find it’s a meal everyone in the family looks forward to again and again.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor. You can also poach chicken breasts or use leftover cooked chicken. For a vegetarian twist, try firm tofu or chickpeas instead.
Vegetables: Carrots, celery, and onion form the classic base. Frozen peas and corn add sweetness and color. Fresh or frozen veggies both work well depending on what you have.
Dairy: Milk and cream create the soup’s creamy texture. Use whole milk or 2%. For a lighter version, try half-and-half or a dairy-free milk like oat milk, but the texture will be less rich.
Thickener: Flour is used to thicken the soup. You can substitute cornstarch (half the amount) if you prefer gluten-free. Just mix cornstarch with cold liquid before adding to avoid lumps.
Pie Crust Topping: This is optional but adds a fun pot pie touch. Use biscuit dough, puff pastry, or skip it and serve with crusty bread instead.
How Do You Make the Soup Creamy Without Lumps?
The secret to a smooth, creamy soup is mixing the flour evenly with the butter and cooking it well before adding liquid. This creates a roux, which thickens the soup without lumps.
- Melt butter and sauté veggies first.
- Add flour and stir constantly for 2-3 minutes to cook out the raw taste.
- Gradually whisk in chicken broth in small amounts to avoid clumps.
- Keep stirring as you add milk and cream to keep the soup smooth.
Taking your time in this step helps create that silky texture that makes this soup so comforting.
Equipment You’ll Need
- Large soup pot – I like this because it heats evenly and makes stirring easy.
- Wooden spoon or silicone spatula – keeps the veggies from sticking and makes stirring smooth.
- Measuring cups and spoons – helps keep everything just right.
- Knife and cutting board – for chopping carrots, celery, onions, and potatoes.
- Optional: Baking sheet and oven-safe dish – if you plan to bake the pie crust or biscuit topping separately.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or cooked ham for a different flavor.
- Mix in cooked bacon or ham for extra smoky richness.
- Add chopped fresh herbs like thyme, parsley, or dill for a fresh taste.
- Use different vegetables like green beans, mushrooms, or sweet corn depending on your preference.
Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 2 cups cooked chicken, shredded (rotisserie or poached breast)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- Salt and pepper to taste
Optional Topping:
- 1 sheet refrigerated pie crust or biscuit dough, baked for topping
Time Needed
This recipe takes about 15 minutes to prepare, plus approximately 30 minutes to cook and thicken. If you choose to bake the pie crust or biscuit topping, add another 10-15 minutes. Overall, you’ll have a warm, delicious soup ready in about 45 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and fragrant—about 5 to 7 minutes. Next, add the minced garlic and cook for another minute.
2. Make the Roux:
Sprinkle the flour over the softened vegetables. Stir constantly for 2 to 3 minutes to coat everything evenly and cook out the raw flour taste. This will help thicken your soup later.
3. Add Broth and Potatoes:
Slowly whisk in the chicken broth to avoid lumps. Then add the diced potatoes. Bring the soup to a simmer and cook until the potatoes are tender, which will take about 10 to 12 minutes.
4. Stir in Dairy:
Pour in the milk and heavy cream. Stir the soup regularly and let it cook for 5 more minutes, allowing the soup to thicken and become creamy.
5. Final Ingredients:
Add the shredded chicken, frozen peas, corn kernels, dried thyme, and parsley. Stir everything well and cook until heated through, about 5 minutes. Season the soup with salt and pepper to your taste.
6. Prepare the Topping (Optional):
If you want to add a pot pie crust topping, bake the refrigerated pie crust or biscuit dough according to package instructions until golden and crisp.
7. Serve and Garnish:
Ladle the soup into bowls. Optionally, top each serving with pieces of the baked crust or biscuit dough. Sprinkle with some fresh chopped parsley for a bright, fresh touch. Serve hot with crusty bread for a cozy meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the quick-thaw method by sealing it in a plastic bag and submerging in cold water.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly on the stovetop to prevent curdling, stirring frequently. You can also freeze the soup for up to 3 months—thaw overnight before reheating.
Can I Skip the Pie Crust Topping?
Yes! The pie crust or biscuit topping is optional. The soup is delicious on its own and pairs wonderfully with crusty bread or crackers if you want a simple side.
