There’s something magical about a pot of soup simmering on a cold evening. The creamy base, tender chicken, and buttery vegetables create that nostalgic “just like home” feeling. This Chicken Pot Pie Soup Recipe captures all the cozy comfort of a classic pot pie but in spoonable, soul-warming form.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
This soup wraps everything you love about comfort food into one easy pot. It’s hearty yet soothing, full of tender chunks of chicken, carrots, and peas. Also, it’s family-friendly and ready in under an hour. You can make it ahead for busy nights or freeze it for later. Most importantly, it delivers that warm, familiar flavor that turns a simple meal into a little moment of peace.
Ingredients Overview
Core Ingredients
For this Chicken Pot Pie Soup Recipe, you’ll need shredded chicken, diced carrots, peas, celery, and onion. The creamy base comes from milk, broth, and a bit of flour for thickness. Butter adds richness, while thyme and parsley bring that classic savory aroma you know from pot pie.
Optional Add-Ins & Substitutions
You can swap in rotisserie chicken to save time. For a lighter version, use olive oil instead of butter and low-fat milk instead of cream. To make it gluten-free, use cornstarch or rice flour as your thickener. If you’re dairy-free, try oat milk and vegan butter—they blend beautifully while keeping the soup creamy.
Step-by-Step Cooking Guide
Prep the Ingredients
Chop your vegetables first so everything cooks evenly. Dice the carrots and celery small enough that they become tender quickly. If you’re using rotisserie chicken, shred it and set it aside.
Build the Creamy Base
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Stir often until soft and fragrant. Next, add garlic and cook just until aromatic. Stir in flour to form a light roux. Gradually whisk in chicken broth until smooth.
Simmer & Combine
Add your milk and seasonings. Then, bring the soup to a gentle simmer. Stir in peas and cooked chicken. Let everything cook together until the broth thickens and the vegetables are tender.
Final Touches
Add fresh parsley and thyme. Taste, then season with salt and pepper. If you want it creamier, stir in a splash of cream just before serving.
Pro Tips for Best Results
Always add dairy slowly and avoid boiling to keep the soup smooth. Also, freshly cooked or shredded chicken works best for flavor and texture. If it thickens too much, stir in a bit of broth. If it’s too thin, simmer a few extra minutes. You can even use leftover vegetables or pie crust crumbles on top for a fun twist.
Serving Suggestions
This soup pairs beautifully with warm biscuits, puff pastry squares, or easy homemade garlic bread rolls. A crisp green salad or roasted vegetables make lovely sides too. For something heartier, serve it alongside classic comfort food Salisbury steak meatballs.
Storage & Make-Ahead Instructions
Store leftovers in the fridge for up to four days. Reheat gently over low heat while stirring. For freezing, let the soup cool first, then portion it into freezer-safe containers. Thaw in the fridge overnight and add a splash of milk when reheating to refresh the texture.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly for this Chicken Pot Pie Soup Recipe. Just remove the skin, shred the meat, and stir it in near the end of cooking so it stays tender.
How do I thicken or thin the soup?
If your soup feels too thin, simmer it uncovered or whisk in a cornstarch slurry. To thin it, add a bit more broth or milk until you reach your preferred texture.
Can this be made dairy-free or gluten-free?
Absolutely. Use dairy-free milk and butter, and substitute flour with cornstarch or gluten-free all-purpose flour. The soup still turns out creamy, flavorful, and cozy.
Chicken Pot Pie Soup Recipe Card
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Chicken Pot Pie Soup Recipe | Amazing Creamy Comfort Classic
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Soup Recipe brings cozy, creamy comfort to your table. Tender chicken, sweet peas, carrots, and potatoes simmer in a silky broth that tastes like pot pie in a bowl. It is simple, soothing, and perfect for cold nights.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced small
2 celery stalks, diced small
3 cloves garlic, minced
1/3 cup all purpose flour
6 cups low sodium chicken broth
2 cups Yukon Gold potatoes, peeled and diced 1/2 inch
1 bay leaf
1 teaspoon dried thyme or 2 teaspoons fresh leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 cup whole milk or half and half
1/2 cup heavy cream, optional
3 cups cooked shredded chicken, rotisserie is fine
1 cup frozen peas
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice, optional
Warm biscuit pieces or puff pastry squares, for serving
Instructions
1. Set a large pot over medium heat. Add butter and oil. When hot, add onion, carrots, and celery. Cook until soft and fragrant, 6 to 8 minutes, stirring often.
2. Add garlic. Cook 30 seconds.
3. Sprinkle flour over vegetables. Stir 1 to 2 minutes to form a paste.
4. Slowly whisk in chicken broth until smooth. Scrape up any bits from the bottom of the pot.
5. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
6. Cook, partially covered, until potatoes are tender, 12 to 15 minutes. Stir now and then.
7. Lower heat. Stir in milk and the heavy cream, if using. Keep below a simmer.
8. Add shredded chicken and peas. Cook 3 to 5 minutes until hot and slightly thick.
9. Remove bay leaf. Stir in parsley and lemon juice. Taste and adjust salt and pepper.
10. For thicker soup, simmer a few minutes more. For thinner soup, add a splash of broth or milk.
11. Ladle into bowls. Top with warm biscuit pieces or puff pastry squares. Serve hot.
Notes
Gluten free: replace flour with 3 tablespoons cornstarch mixed with 3 tablespoons cold water. Stir in after dairy and simmer to thicken.
Dairy free: use olive oil and unsweetened oat milk. Skip the cream. The soup still tastes rich.
Shortcut: 3 cups shredded rotisserie chicken works great. Add near the end.
Make ahead: cool, refrigerate up to 4 days. Reheat gently with a splash of milk.
Freeze: cool, freeze up to 2 months. Thaw in the fridge, reheat gently, and finish with milk.
Add ins: mushrooms, corn, or green beans taste great. Stir in with the peas.
Flavor boost: a pinch of poultry seasoning or smoked paprika adds depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
More Such Recipes
If you love this comforting soup, try my creamy slow cooker chicken noodle soup for another cozy favorite, or this Italian sausage and white bean soup for something heartier and rustic.
Final Thoughts
A steaming bowl of this Chicken Pot Pie Soup Recipe is like wrapping your hands around pure comfort. It’s simple, nourishing, and full of the familiar flavors that remind you of home. Try it soon, share it with loved ones, and if you’d like, find more cozy meal ideas on Pinterest or Facebook.