Chicken Pot Pie Soup Recipe – Cozy, Creamy Comfort in a Bowl

This chicken pot pie soup gives you all the cozy flavor of the classic pie without the fuss of a crust. It’s rich, creamy, and loaded with tender chicken and vegetables. Think of it as comfort food made weeknight-easy.

You’ll get hearty spoonfuls of chicken, carrots, peas, and potatoes in a velvety broth that tastes like it simmered all day. Serve it with a side of crusty bread or buttery biscuits and dinner is done.

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Chicken Pot Pie Soup Recipe – Cozy, Creamy Comfort in a Bowl

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 medium carrots, sliced into coins
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk (or 2% for lighter)
• 1/2 cup heavy cream (optional but recommended for richness)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 2 medium Yukon Gold potatoes, peeled and diced small
• 1 cup frozen peas
• 1 cup frozen corn (optional but tasty)
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• Salt and black pepper, to taste
• 1–2 tablespoons olive oil (if needed)
• Optional topping: baked puff pastry squares, biscuit crumbles, or oyster crackers

Method

 

1. Prep the vegetables. Dice the onion and celery, slice the carrots, and peel and dice the potatoes into small, even pieces so they cook quickly and evenly.
2. Sauté the aromatics. In a large pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook, stirring often, until softened and fragrant, about 6–8 minutes. If the pot looks dry, add a little olive oil.
3. Add garlic and thyme. Stir in the minced garlic and thyme and cook for 30 seconds, just until fragrant.
4. Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly, until the flour smells toasty. This step prevents a raw flour taste.
5. Whisk in the broth. Slowly pour in the chicken broth while whisking to avoid lumps. Add the bay leaf and potatoes. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10–12 minutes, until the potatoes are tender.
6. Add milk and cream. Stir in the milk and heavy cream. Simmer on low for 5 minutes to thicken slightly. Do not let it boil hard to prevent curdling.
7. Stir in the chicken and peas. Add the cooked chicken, peas, and corn (if using). Simmer for 3–5 minutes, just to heat through. The soup should be creamy and rich. If it’s too thick, add a splash of broth or milk.
8. Season and finish. Remove the bay leaf. Stir in the parsley. Taste and season with salt and black pepper. Don’t skip this final seasoning—it makes the flavors pop.
9. Serve. Ladle into bowls and top with puff pastry squares, crumbled biscuits, or oyster crackers for that “pot pie” feel.

Why This Recipe Works

This recipe uses a simple technique to build flavor fast. You start by sautéing aromatics in butter, then make a quick roux to thicken the soup.

The broth gets body from milk and a splash of cream, but it doesn’t taste heavy. Frozen peas keep it bright and sweet, while fresh herbs and a hint of thyme make it taste homemade. Using rotisserie or leftover cooked chicken keeps the cook time short without sacrificing taste.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 medium carrots, sliced into coins
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk (or 2% for lighter)
• 1/2 cup heavy cream (optional but recommended for richness)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 2 medium Yukon Gold potatoes, peeled and diced small
• 1 cup frozen peas
• 1 cup frozen corn (optional but tasty)
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• Salt and black pepper, to taste
• 1–2 tablespoons olive oil (if needed)
• Optional topping: baked puff pastry squares, biscuit crumbles, or oyster crackers

Instructions

1. Prep the vegetables. Dice the onion and celery, slice the carrots, and peel and dice the potatoes into small, even pieces so they cook quickly and evenly.
2. Sauté the aromatics. In a large pot or Dutch oven, melt the butter over medium heat.
   

   Add onion, celery, and carrots with a pinch of salt. Cook, stirring often, until softened and fragrant, about 6–8 minutes. If the pot looks dry, add a little olive oil.

   
   
3. Add garlic and thyme. Stir in the minced garlic and thyme and cook for 30 seconds, just until fragrant.
4. Make the roux. Sprinkle the flour over the vegetables and stir well to coat.
   

   Cook for 1–2 minutes, stirring constantly, until the flour smells toasty. This step prevents a raw flour taste.

   
   
5. Whisk in the broth. Slowly pour in the chicken broth while whisking to avoid lumps. Add the bay leaf and potatoes. Bring to a gentle boil, then reduce heat to a simmer.
   

   Cook for 10–12 minutes, until the potatoes are tender.

   
   
6. Add milk and cream. Stir in the milk and heavy cream. Simmer on low for 5 minutes to thicken slightly. Do not let it boil hard to prevent curdling.
7. Stir in the chicken and peas. Add the cooked chicken, peas, and corn (if using).
   

   Simmer for 3–5 minutes, just to heat through. The soup should be creamy and rich. If it’s too thick, add a splash of broth or milk.

   
   
8. Season and finish. Remove the bay leaf.
   

   Stir in the parsley. Taste and season with salt and black pepper. Don’t skip this final seasoning it makes the flavors pop.

   
   
9. Serve. Ladle into bowls and top with puff pastry squares, crumbled biscuits, or oyster crackers for that “pot pie” feel.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: For best texture, freeze before adding milk and cream. Reheat, then add dairy and simmer to finish.
  

  If freezing leftovers with dairy, expect slight separation stir well when reheating.

  
  
• Reheat: Warm gently on the stove over low heat, adding a splash of broth or milk if it thickens too much. Avoid boiling.

Why This is Good for You

This soup offers protein from chicken and fiber from vegetables like carrots, peas, and potatoes. A creamy base makes it satisfying, so smaller portions still feel filling.

You can adjust the richness by using 2% milk and skipping the cream while keeping the flavor strong. The herbs and aromatics add depth without extra sodium. It’s comfort food with balance.

What Not to Do

• Don’t skip cooking the flour. Raw flour will make the soup taste chalky.
• Don’t boil after adding dairy. A hard boil can cause curdling and a gritty texture.
• Don’t cut potatoes too large. Large chunks take longer and can throw off the timing.
• Don’t forget to season at the end. The final salt and pepper bring everything together.
• Don’t overcrowd the pot. If doubling the recipe, use a larger pot so the vegetables soften evenly.

Variations You Can Try

• Lighten it up: Use 2% milk and skip the cream. Add an extra cup of broth if needed.
• Mushroom twist: Sauté 8 ounces of sliced mushrooms with the onions for an earthy flavor.
• Turkey swap: Use leftover cooked turkey instead of chicken great after the holidays.
• Herb upgrade: Add fresh thyme and a splash of dry sherry or white wine after the roux for a hint of brightness.
• Gluten-free: Replace the flour with 3 tablespoons cornstarch mixed with cold milk; add after the broth simmers and potatoes are tender.
• Dairy-free: Use olive oil for the roux and unsweetened almond or oat milk.
  

  Stir in a splash of coconut cream for body.

  
  
• Extra veggies: Stir in diced green beans, parsnips, or leeks. Just keep the total veg volume similar so the soup stays balanced.
• Crust vibes: Bake puff pastry sheets and cut into squares, or top bowls with a split biscuit for that pot pie finish.

FAQ

Can I use raw chicken instead of cooked?

Yes. Cut 1 to 1.5 pounds of boneless, skinless chicken into bite-size pieces.

Sauté in a little oil with salt and pepper until just cooked through, then remove and proceed with the recipe. Add the chicken back in at the end.

How can I make it thicker?

Simmer uncovered for a few extra minutes to reduce. Or whisk 1 tablespoon flour into 2 tablespoons milk to make a slurry and stir it in, simmering for 2–3 minutes.

What can I use instead of heavy cream?

Half-and-half works well.

You can also use more milk plus a tablespoon of butter for richness. For dairy-free, use a splash of coconut cream.

Will it work in a slow cooker?

Yes, but tweak the method. Add everything except dairy and peas, and cook on low 5–6 hours.

Stir in milk, cream, and peas in the last 20–30 minutes. If it’s thin, add a cornstarch slurry and cook until thickened.

Can I make it ahead?

Absolutely. The flavor improves after a day.

Reheat gently and add a splash of broth or milk if it’s too thick.

What if I don’t have potatoes?

Use a can of drained, diced potatoes, or swap in cauliflower florets for a lower-carb option. Small pasta like ditalini also works cook it separately and stir in at the end.

How do I keep the vegetables from getting mushy?

Cut them evenly and simmer just until tender. Add delicate veggies like peas near the end to preserve color and texture.

Is rotisserie chicken okay?

Yes, and it’s a time-saver.

Remove the skin to keep the soup from getting greasy, and shred the meat before adding.

In Conclusion

This chicken pot pie soup recipe gives you all the nostalgic flavors you love, made simple for a weeknight. The base is creamy and comforting, the veggies are tender, and the chicken makes it satisfying. Keep a bag of peas in the freezer and a rotisserie chicken on standby, and you can have a cozy bowl ready in under an hour.

Add a flaky topper, and it’s the best kind of homestyle comfort no pie crust required.