There’s nothing quite like a bowl of Chicken Pot Pie Soup to wrap you in a cozy culinary hug, bursting with all the classic comfort flavors of the beloved casserole but in a creamy, spoonable form. Perfect for chilly evenings or any time you need a little pick-me-up, this one-pot wonder blends tender chicken, savory veggies, and just the right touch of cream, all finished with a sprinkle of fresh herbs. Whether you serve it with crisp golden biscuits or flaky puff pastry, every spoonful brings warmth straight to your heart.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Chicken Pot Pie Soup is wonderfully simple to make, with wholesome ingredients that each play a special role in the overall flavor and texture. From the savory base to the pops of sweetness from the vegetables, every element is essential for the ultimate bowl of comfort.

Unsalted butter (2 tbsp): Adds rich, creamy flavor and a classic base for sautéing the vegetables.
Olive oil (1 tbsp): Helps prevent the butter from burning and gives a subtle fruity undertone.
Small onion, diced (1): Provides aromatic sweetness and a little depth to the soup’s flavor.
Garlic, minced (2 cloves): Infuses the broth with irresistible, savory notes.
Carrots, peeled and diced (2 medium): Add color, sweetness, and hearty substance.
Celery stalks, diced (2): Brings that classic pot pie flavor and adds crunch.
All-purpose flour (1/3 cup): The key to thickening the soup and making it silky smooth.
Low-sodium chicken broth (4 cups): Forms the savory backbone of the soup while letting you control the salt level.
Milk (1 cup): Balances creaminess and lightness in the base.
Heavy cream (1/2 cup): Gives the soup its rich, luscious finish (or try half-and-half for a lighter touch!).
Cooked shredded chicken (2 cups): An easy way to add protein, and perfect for using up leftovers or rotisserie chicken.
Frozen peas (1 cup): Sweet pops of green that add freshness and color.
Frozen corn (1 cup): Brings a juicy, sweet element to the soup.
Salt (1 tsp): Brightens and ties all the flavors together; adjust as needed.
Black pepper (1/2 tsp): Adds warmth and a gentle kick.
Dried thyme (1/2 tsp): A subtle herbal note that gives that classic, cozy pot pie vibe.
Poultry seasoning (1/4 tsp): A savory blend that perfectly complements the chicken.
Chopped fresh parsley: An optional but highly recommended garnish for fresh color and flavor.
Biscuits or puff pastry (optional): Elevate the meal by serving on the side or topping your bowl for true pot pie magic.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics and Vegetables

Begin by melting the butter with the olive oil in your favorite large pot or Dutch oven over medium heat. Once sizzling, add the onion, garlic, carrots, and celery. Cook these until they’re soft and fragrant, about 5 to 6 minutes. This fragrant base is what gives the Chicken Pot Pie Soup its signature homestyle flavor—don’t rush this part, as the vegetables should be just tender but not browned.

Step 2: Make the Roux

Sprinkle the flour evenly over the sautéed vegetables, stirring constantly for 1 or 2 minutes. This is the secret to a luxuriously smooth and thick soup. The roux will help bind together the broth and the cream, creating that crave-worthy texture we love in Chicken Pot Pie Soup. Just keep stirring so the flour cooks but doesn’t stick!

Step 3: Add Liquids for the Silky Base

Gradually whisk in the chicken broth, ensuring there are no lumps before adding the milk and heavy cream. Stir continuously until smooth and well combined, then turn the heat up just enough to bring it to a gentle simmer. Let the mixture cook for 5 to 7 minutes. You’ll see it start to thicken, transforming into the appetizing, creamy base that’s the hallmark of Chicken Pot Pie Soup.

Step 4: Stir in Chicken, Veggies, and Seasonings

The fun part: stir in your cooked shredded chicken, frozen peas, and corn. Sprinkle in the salt, black pepper, dried thyme, and poultry seasoning. Simmer everything for another 5 minutes, just until the veggies are tender and the entire pot smells absolutely irresistible. Adjust seasoning to taste if needed—the best Chicken Pot Pie Soup is one that’s perfectly seasoned for your palate.

Step 5: Serve and Enjoy

Ladle the hot, creamy soup into bowls, top with a sprinkling of fresh parsley, and serve with biscuits or puff pastry on the side. Every bite delivers classic comfort, making this truly the coziest way to enjoy Chicken Pot Pie Soup without turning on the oven.

How to Serve Chicken Pot Pie Soup

Garnishes

A finishing touch of fresh parsley is not just for looks—it brings brightness and a pop of herbal freshness to your Chicken Pot Pie Soup. You can also add a crack of black pepper, a little shredded cheese, or even a drizzle of cream for that extra wow factor.

Side Dishes

There’s nothing better than serving this soup with a warm, flaky biscuit or a slice of buttered bread for dipping. If you want to go all out, bake up some puff pastry squares or even add a biscuit right on top, mimicking a true pot pie crust. For lighter sides, a crisp green salad or steamed green beans pair beautifully.

Creative Ways to Present

You can have fun with presentation: try serving Chicken Pot Pie Soup in mini bread bowls for parties, or bake small circles of puff pastry to float on top. Mini mason jars or ramekins create adorable individual servings—perfect for dinner parties or cozy gatherings where you want that extra bit of charm.

Make Ahead and Storage

Storing Leftovers

Let your Chicken Pot Pie Soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to 3 days. The flavors actually deepen after sitting overnight, so leftovers can be even more delicious the next day.

Freezing

This soup freezes surprisingly well! Allow it to cool, ladle into freezer-safe containers (leave a little space for expansion), and freeze for up to 2 months. When ready to enjoy, you may notice a slight change in texture from the cream, but a good stir after reheating brings everything together.

Reheating

Reheat Chicken Pot Pie Soup gently on the stovetop, stirring occasionally. Add a splash of milk or broth if it’s too thick. You can also microwave single servings, just heat in short bursts and stir well to avoid scorching.

FAQs

Can I use rotisserie chicken in Chicken Pot Pie Soup?

Absolutely! Rotisserie chicken is one of the best shortcuts for this recipe—it shreds easily and lends deep, savory notes that work beautifully in Chicken Pot Pie Soup.

How do I make this soup gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend or use cornstarch (mixed with a bit of cold liquid first). Make sure any biscuits or pastry garnishes you serve are gluten-free too.

What vegetables can I add or substitute?

Feel free to get creative! Green beans, diced potatoes, mushrooms, or even spinach make great additions. Just remember to adjust cooking times if you add heartier veggies.

Can I lighten up Chicken Pot Pie Soup?

For a lighter version, substitute the heavy cream with more milk or go half-and-half. You can also use less butter, or skip the biscuits if you’re keeping things extra light—though the soup itself will still be richly satisfying.

Is Chicken Pot Pie Soup good for meal prep?

Yes! It stores and reheats well, making it a great option for easy lunches or dinners throughout the week. You can also portion it out in advance for grab-and-go meals.

Final Thoughts

Chicken Pot Pie Soup is a true labor of love and comfort—perfect for sharing with family or friends, and even better enjoyed cuddled up with your favorite blanket. I hope you’ll give it a try, make it your own, and let this classic soup warm your kitchen and your heart!

Chicken Pot Pie Soup Recipe

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4.6 from 3 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Chicken Pot Pie Soup that is perfect for a cozy night in. Loaded with shredded chicken, vegetables, and savory seasonings, this hearty soup is a delicious twist on the classic pot pie.

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup milk
1/2 cup heavy cream
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon poultry seasoning
Chopped fresh parsley for garnish

For Serving:

Optional biscuits or puff pastry

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Instructions

In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5–6 minutes.
Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux. Gradually whisk in the chicken broth, followed by the milk and cream, stirring until smooth.
Bring to a gentle simmer and cook for 5–7 minutes, until the soup starts to thicken. Stir in the shredded chicken, peas, corn, salt, pepper, thyme, and poultry seasoning.
Simmer for another 5 minutes until everything is heated through and the soup is creamy. Adjust seasoning as needed.
Serve hot, topped with fresh parsley and optional biscuits or puff pastry on the side.