Chicken Pot Pie Soup is creamy, comforting, and hearty—everything I love about a classic chicken pot pie, minus the crust. It’s the ultimate one-pot meal that gives me all the familiar flavors of that nostalgic dish without the extra steps. With tender chicken, colorful vegetables, and a rich, velvety broth, this soup wraps me up in warmth any time of year.

Why You’ll Love This Recipe

I love how this soup delivers all the cozy flavors of chicken pot pie but skips the baking and crust-making. It’s a quick, satisfying dish that’s perfect for busy weeknights or lazy weekends. The creamy base, combined with chunks of chicken and hearty veggies, makes every spoonful filling and delicious. Plus, since it’s all made in one pot, cleanup is a breeze.

Ingredients

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

Cooked chicken breast or rotisserie chicken, shredded or cubed
Butter
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Potatoes, peeled and cubed
Frozen peas
Chicken broth
Heavy cream or half-and-half
All-purpose flour (for thickening)
Salt and pepper
Dried thyme
Parsley (optional, for garnish)

Directions

I start by melting butter in a large pot over medium heat. I sauté the onions, carrots, and celery until they begin to soften.
I stir in the garlic and cook for about 30 seconds before sprinkling the flour over the vegetables. I stir constantly for about 1 minute to remove the raw flour taste.
I slowly whisk in the chicken broth, making sure to keep the mixture smooth.
I add the potatoes and thyme, bring the soup to a simmer, and let it cook until the potatoes are tender—usually around 10–15 minutes.
I stir in the cooked chicken and frozen peas, letting them heat through.
I finish by pouring in the cream and adjusting the salt and pepper to taste. I let it simmer a few more minutes until thick and creamy.
I garnish with fresh parsley just before serving.

Servings and timing

This recipe makes about 6 hearty servings. It takes around 35–40 minutes from start to finish, including chopping and simmering time.

Variations

I swap potatoes for cauliflower when I want a low-carb option.
I sometimes add corn or green beans for extra variety.
For more flavor, I use rotisserie chicken or leftover roast chicken.
I make it dairy-free by using coconut milk or a plant-based cream alternative.
I add a dash of hot sauce or paprika when I want a little extra kick.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup in an airtight container and reheat it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it up. This soup also freezes well—I just let it cool completely before transferring it to freezer-safe containers.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance—it tastes even better the next day as the flavors meld. I just reheat it slowly and stir well.

What’s the best kind of chicken to use?

I usually use cooked boneless, skinless chicken breast or rotisserie chicken for convenience, but thighs also work great for a richer flavor.

Can I thicken the soup without flour?

Yes, I’ve used cornstarch slurry or even mashed potatoes as a gluten-free thickener, and both work well.

Can I make this in a slow cooker?

I can, but I prefer doing it on the stove for the best texture. If I use a slow cooker, I add the cream at the end to prevent curdling.

What can I serve with this soup?

I love pairing it with a flaky biscuit, crusty bread, or even puff pastry twists for that “pot pie” feel.

Conclusion

Chicken Pot Pie Soup is one of those meals I keep coming back to—it’s easy, comforting, and loaded with flavor. It brings all the goodness of a homemade pot pie to the table without the fuss of rolling out dough. Whether I’m feeding the family or making a cozy bowl just for myself, this soup always delivers the warm, hearty satisfaction I crave.

Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, comforting, one-pot meal that captures all the cozy flavors of a classic chicken pot pie—without the crust. With tender chicken, hearty vegetables, and a rich broth, it’s an easy and satisfying dinner that’s perfect for any night of the week.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 6 servings
Category: Soup, Dinner
Method: Stovetop, One Pot
Cuisine: American Comfort Food

Ingredients

2 cups cooked chicken breast or rotisserie chicken, shredded or cubed
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (for thickening)
Salt and pepper, to taste
½ teaspoon dried thyme
Fresh parsley, chopped (optional, for garnish)

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Instructions

In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened (5–6 minutes).
Stir in garlic and cook for 30 seconds. Sprinkle in flour and stir for 1 minute to cook off the raw taste.
Gradually whisk in chicken broth, keeping the mixture smooth.
Add potatoes and thyme. Bring to a simmer and cook until potatoes are tender (10–15 minutes).
Stir in cooked chicken and peas. Let them heat through for 3–5 minutes.
Pour in cream and stir. Simmer gently until soup thickens and is creamy. Season with salt and pepper to taste.
Garnish with parsley before serving.