Chicken Pot Pie Soup

If you’re anything like me, the thought of chicken pot pie soup brings up all kinds of cozy feelings—flaky crust, creamy filling, and that perfect mix of chicken and veggies. But let’s be honest, making a full-on pot pie can feel like a big project.

That’s why I’m so excited to share this Chicken Pot Pie Soup with you! It’s got all those comforting flavors you love, but in a warm, slurpy soup that’s way easier to whip up. Think of it as a hug in a bowl—perfect for chilly nights or when you just need a little comfort food magic. Let’s get cooking!

Why This Recipe Rocks

This soup takes everything great about chicken pot pie—the tender chicken, the hearty vegetables, and that creamy, savory broth—and turns it into something you can make in about 45 minutes. No rolling out dough or preheating the oven for ages.

It’s simple enough for a weeknight dinner but feels special enough to share with family or friends. Plus, it’s a one-pot wonder, so cleanup is a breeze. Whether you’re feeding a crowd or just craving something warm, this recipe has you covered.

Ingredients You’ll Need for Your Chicken Pot Pie Soup

Alright, let’s gather up what you’ll need to make this deliciousness happen. Don’t worry—these are all pretty basic ingredients you might already have in your kitchen. Here’s the list:

• 2 tablespoons butter – Unsalted works best, but salted is fine too.
• 1 medium onion, diced – About 1 cup. Yellow or white onions are perfect.
• 2 medium carrots, sliced – Around 1 cup. No need to peel unless you want to.
• 2 celery stalks, sliced – About 1 cup. Keeps things nice and crunchy.
• 2 garlic cloves, minced – Fresh is awesome, but 1 teaspoon of jarred minced garlic works in a pinch.
• 1/4 cup all-purpose flour – This helps thicken the soup.
• 4 cups chicken broth – Low-sodium is my go-to so I can control the salt.
• 2 cups cooked chicken, shredded or diced – Leftover rotisserie chicken is a lifesaver here!
• 1 cup frozen peas – No need to thaw; they’ll warm up in the soup.
• 1 cup frozen corn – Adds a little sweetness to every bite.
• 1 medium potato, peeled and diced – About 1 ½ cups. Yukon Gold or russet work great.
• 1 teaspoon dried thyme – Gives that classic pot pie flavor.
• 1/2 teaspoon salt – Adjust to taste.
• 1/4 teaspoon black pepper – Freshly ground if you’ve got it.
• 1 cup heavy cream – Makes it rich and creamy. Half-and-half works too.
• 1 tablespoon fresh parsley, chopped – Optional, but it adds a nice pop of color.

That’s it! Pretty straightforward, right? Now let’s get to the fun part—cooking it up.

Step-by-Step Instructions for Chicken Pot Pie Soup

Ready to make some soup? Here’s how to do it, step by step. Don’t stress—these directions are super easy to follow, and I’ll be right here with you the whole way.

1. Melt the butter. Grab a large pot or Dutch oven and set it over medium heat. Add the 2 tablespoons of butter and let it melt until it’s nice and foamy.
2. Cook the veggies. Toss in the diced onion, sliced carrots, and sliced celery. Stir them around for about 5-7 minutes until they start to soften. You’ll smell that yummy veggie aroma filling your kitchen.
3. Add the garlic. Stir in the minced garlic and cook for another 30 seconds—just long enough to wake up that garlicky goodness without burning it.
4. Thicken it up. Sprinkle the 1/4 cup of flour over the veggies and stir well. Keep stirring for about 1-2 minutes. This cooks out the raw flour taste and sets the stage for a creamy soup.
5. Pour in the broth. Slowly add the 4 cups of chicken broth, stirring as you go so the flour mixes in smooth and doesn’t clump up. Bring it to a gentle boil.
6. Add the potato and seasonings. Toss in the diced potato, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Give it a good stir, then lower the heat to medium-low. Let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
7. Throw in the chicken and frozen veggies. Add the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Stir everything together and let it simmer for another 5 minutes. The veggies will heat through, and the flavors will start to meld.
8. Make it creamy. Pour in the 1 cup of heavy cream and stir well. Let the soup simmer for 3-5 more minutes until it’s nice and hot. Taste it and add more salt or pepper if you think it needs a little boost.
9. Finish with parsley (optional). If you’re using the fresh parsley, sprinkle that tablespoon on top right before serving. It’s like a little chef’s kiss to your masterpiece.

And there you go—your Chicken Pot Pie Soup is ready! Ladle it into bowls and get ready for some serious comfort food vibes. Total cooking time is about 45 minutes, and it serves 6-8 people, depending on how hungry everyone is.

My Chicken Pot Pie Memory

You know, this recipe always takes me back to my grandma’s kitchen. She used to make the best chicken pot pie when I was a kid. I’d sit at her little wooden table, watching her roll out dough while the house filled with that warm, savory smell.

One rainy day, though, she didn’t have time for the crust part. So she turned it into a soup instead—kind of like this one! She called it her “cheater’s pot pie,” and we’d slurp it up with big hunks of bread. I think she’d love this version too—it’s got all her cozy flavors, just without the fuss. Makes me smile every time I make it.

Tips and Variations

Alright, let’s talk about how to make this recipe your own. I love a good tweak or shortcut, so here are some ideas to play with:

• Rotisserie chicken hack: If you’re short on time, grab a rotisserie chicken from the store. Shred it up, and you’ve got your 2 cups ready to go. Bonus: it adds extra flavor!
• Veggie swaps: Not a fan of peas or corn? No problem! Try diced green beans, chopped broccoli, or even some mushrooms. Whatever you’ve got in the fridge will probably work.
• Make it lighter: Swap the heavy cream for half-and-half or even whole milk if you want to cut back on richness. It’ll still be creamy and delicious.
• Herb it up: If you’ve got fresh thyme instead of dried, use about 1 tablespoon. Fresh rosemary or sage would be yummy too—just a little goes a long way.
• Add a topping: Want that pot pie crust vibe? Serve it with biscuits on the side or sprinkle some crushed crackers on top for a little crunch.
• Make-ahead tip: Cook the soup up to step 7 (before adding the cream). Let it cool, then stash it in the fridge for up to 2 days. When you’re ready to eat, heat it up, stir in the cream, and you’re good to go.
• Serving suggestion: Pair this with a simple green salad or some crusty bread for dipping. It’s hearty enough on its own, but those extras make it a meal.

Feel free to mix and match—these are just starting points. Cooking’s all about what makes you happy, right?

How to Store Chicken Pot Pie Soup Leftovers

Got some soup left? Lucky you—it’s even better the next day! Here’s how to keep it fresh:

• In the fridge: Let the soup cool completely, then pour it into an airtight container. It’ll stay good in the fridge for 3-4 days. Reheat it on the stove over medium heat, stirring now and then, until it’s hot.
• In the freezer: Want to save it for later? Pour the cooled soup into freezer-safe containers or bags (leave a little room at the top for expansion). It’ll keep for up to 3 months. Thaw it in the fridge overnight, then reheat on the stove. If the cream separates a bit, just stir it well—it’ll still taste great.

Quick tip: If you’re freezing it, you might want to skip adding the cream until you reheat it. Freeze the base, then stir in fresh cream when you warm it up for the best texture.

Wrapping It Up

There you have it, friends—Chicken Pot Pie Soup that’s easy, cozy, and packed with all the flavors you crave. It’s the kind of recipe that warms you up from the inside out, perfect for busy nights or lazy weekends. I hope you give it a try and love it as much as I do. Let me know how it goes—I’d love to hear about your soup adventures! Happy cooking!

Chicken Pot Pie Soup

Chef Amelia

Warm up with a bowl of creamy chicken pot pie soup. This one-pot recipe is packed with flavor and it's ready in under an hour. See the simple recipe!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 45 minutes mins

Total Time 57 minutes mins

Course Dinner

Cuisine American

Servings 6

Calories 345 kcal

Ingredients

  

• 2 tablespoons butter – Unsalted works best but salted is fine too.
• 1 medium onion diced – About 1 cup. Yellow or white onions are perfect.
• 2 medium carrots sliced – Around 1 cup. No need to peel unless you want to.
• 2 celery stalks sliced – About 1 cup. Keeps things nice and crunchy.
• 2 garlic cloves minced – Fresh is awesome, but 1 teaspoon of jarred minced garlic works in a pinch.
• ¼ cup all-purpose flour – This helps thicken the soup.
• 4 cups chicken broth – Low-sodium is my go-to so I can control the salt.
• 2 cups cooked chicken shredded or diced – Leftover rotisserie chicken is a lifesaver here!
• 1 cup frozen peas – No need to thaw; they’ll warm up in the soup.
• 1 cup frozen corn – Adds a little sweetness to every bite.
• 1 medium potato peeled and diced – About 1 ½ cups. Yukon Gold or russet work great.
• 1 teaspoon dried thyme – Gives that classic pot pie flavor.
• ½ teaspoon salt – Adjust to taste.
• ¼ teaspoon black pepper – Freshly ground if you’ve got it.
• 1 cup heavy cream – Makes it rich and creamy. Half-and-half works too.
• 1 tablespoon fresh parsley chopped – Optional, but it adds a nice pop of color.

Instructions

 

• Melt the butter. Grab a large pot or Dutch oven and set it over medium heat. Add the 2 tablespoons of butter and let it melt until it’s nice and foamy.
• Cook the veggies. Toss in the diced onion, sliced carrots, and sliced celery. Stir them around for about 5-7 minutes until they start to soften. You’ll smell that yummy veggie aroma filling your kitchen.
• Add the garlic. Stir in the minced garlic and cook for another 30 seconds—just long enough to wake up that garlicky goodness without burning it.
• Thicken it up. Sprinkle the 1/4 cup of flour over the veggies and stir well. Keep stirring for about 1-2 minutes. This cooks out the raw flour taste and sets the stage for a creamy soup.
• Pour in the broth. Slowly add the 4 cups of chicken broth, stirring as you go so the flour mixes in smooth and doesn’t clump up. Bring it to a gentle boil.
• Add the potato and seasonings. Toss in the diced potato, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Give it a good stir, then lower the heat to medium-low. Let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
• Throw in the chicken and frozen veggies. Add the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Stir everything together and let it simmer for another 5 minutes. The veggies will heat through, and the flavors will start to meld.
• Make it creamy. Pour in the 1 cup of heavy cream and stir well. Let the soup simmer for 3-5 more minutes until it’s nice and hot. Taste it and add more salt or pepper if you think it needs a little boost.
• Finish with parsley (optional). If you’re using the fresh parsley, sprinkle that tablespoon on top right before serving. It’s like a little chef’s kiss to your masterpiece.

Keyword chicken pot pie, chicken pot pie soup