Chicken Pot Pie Soup is like a cozy hug in a bowl! It brings together tender chunks of chicken, soft carrots, peas, and potatoes in a creamy, thick broth that’s full of comforting, familiar flavors. It has all the best parts of classic chicken pot pie but without the crust on top, making it perfect for a warm, simple meal.
I love making this soup on chilly days when I want something that feels like homemade comfort food but is quick to throw together. What’s great is that you get the rich, creamy taste without waiting for a whole pie to bake. I always add a little extra seasoning and a handful of fresh herbs to make it taste fresh and special.
One of my favorite ways to enjoy Chicken Pot Pie Soup is with a piece of crusty bread on the side for dipping. It’s the kind of meal that fills you up and makes you feel cozy inside, perfect for a relaxed night at home or when friends come over for a simple, satisfying dinner. This soup is a true crowd-pleaser that reminds me of those warm family dinners we all love.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. Thighs make the soup juicier and more flavorful, but breasts work fine and are leaner. You can use rotisserie chicken to save time, too.
Vegetables: Carrots, celery, potatoes, peas, and corn are classic for that pot pie taste. Frozen peas and corn are great for convenience and hold their color and texture well in the soup.
Butter and Flour (Roux): These help thicken the soup and add a silky texture. If you want a gluten-free version, try cornstarch or a gluten-free flour blend instead of all-purpose flour.
Milk or Cream: Whole milk makes this soup creamy, while cream adds extra richness. For a lighter version, use low-fat milk or a plant-based milk like oat milk, but it won’t be as thick.
Herbs: Thyme and parsley offer a fresh, earthy flavor that lifts the soup. Fresh herbs are best but dried work well, just use about half the amount.
How Do I Make the Soup Thick and Creamy Without Clumps?
Thickening the soup properly is key to that rich pot pie feel. Here’s how I make sure it’s smooth:
- After sautéing the veggies, sprinkle the flour evenly over and stir well. This “roux” cooks out the raw flour taste and helps thicken later.
- Cook it for 1-2 minutes while stirring but don’t let it brown.
- Slowly whisk in the milk or cream bit by bit, stirring constantly to avoid lumps.
- If the soup’s still too thin after adding milk, simmer it gently until it thickens more.
Taking your time during this step makes a big difference in the final texture.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s big enough to cook all the ingredients at once and easy to stir.
- Sharp knife and cutting board – for chopping vegetables and chicken, making prep quick and safe.
- Measuring cups and spoons – help keep ingredients balanced for the best flavor.
- Whisk – essential for stirring in the milk or cream smoothly and avoiding lumps.
- Shredder or forks – handy for shredding cooked chicken into bite-sized pieces.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different twist on the filling.
- Add a splash of hot sauce or a pinch of red pepper flakes for a bit of heat.
- Mix in chopped fresh herbs like rosemary or thyme for extra flavor.
- Stir in cooked bacon bits or pancetta for smoky richness.
Chicken Pot Pie Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk or cream
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 1 tsp dried parsley or fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 tsp paprika (optional)
For Topping (Optional):
- 1/2 cup cooked flaky biscuit dough or puff pastry pieces
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 40 minutes to cook, so plan for approximately 50 minutes from start to finish. It’s an easy meal you can whip up on a cozy afternoon or evening.
Step-by-Step Instructions:
1. Cook The Chicken:
Put the chicken and chicken broth in a large pot or Dutch oven. Bring it to a boil over medium-high heat, then lower the heat and let it simmer for 15-20 minutes until the chicken is fully cooked.
2. Shred The Chicken:
Carefully remove the chicken from the pot and shred it using two forks once it’s cool enough to handle. Leave the broth in the pot for the next steps.
3. Cook The Veggies:
Add butter to the broth in the pot and melt it over medium heat. Stir in the onion, carrots, celery, and potatoes. Cook for 5-7 minutes until the vegetables start to soften. Toss in the garlic and cook for another minute.
4. Make It Creamy:
Sprinkle flour over the veggies and stir well, cooking for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in the milk or cream, stirring often until the soup thickens into a creamy base.
5. Add Final Ingredients:
Mix in thyme, parsley, paprika (if using), peas, and corn. Season with salt and pepper. Then, add the shredded chicken back into the pot. Let everything simmer gently for another 5 minutes, so the flavors blend nicely.
6. Serve and Enjoy:
If you like, stir in biscuit pieces or top each bowl with toasted biscuit or puff pastry chunks to mimic the pot pie crust. Ladle warm soup into bowls, garnish with fresh thyme sprigs and a little black pepper, and enjoy with some crusty bread on the side.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or place the chicken in a sealed bag and submerge it in cold water for faster thawing. This helps the chicken cook evenly in the soup.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! You can prepare the soup up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove, stirring occasionally. If the soup thickens too much when cooled, just add a splash of chicken broth or milk while reheating.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove or microwave, stirring to ensure it heats through evenly. Adding a little liquid can help restore creaminess if it’s too thick.
Can I Substitute the Milk or Cream?
Yes! You can substitute whole milk or cream with low-fat milk or a plant-based milk like oat or almond milk for a lighter or dairy-free version. Just keep in mind that the soup may be a little less creamy and rich, but it will still taste delicious.
