If you’ve ever wished you could capture all the cozy flavors of a classic pot pie in a single, soul-warming bowl, this Chicken Pot Pie Soup is about to become your new obsession. It’s incredibly creamy, loaded with tender chicken and vibrant vegetables, and finished with a buttery crust topping that makes every spoonful feel like a hug. Whether you’re after easy weeknight comfort food or something to impress guests, this soup delivers richness and nostalgia in every bite. Welcome to your next favorite one-pot wonder!

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

This lineup of simple yet essential ingredients is the key to building deep, homemade flavor without any fuss. Each element has a job, from creating velvety texture to adding pops of color and freshness that make this Chicken Pot Pie Soup utterly irresistible.

Unsalted Butter: Adds rich depth and helps the veggies sauté to perfection without being overly salty.
Olive Oil: Combines with butter for an extra layer of flavor and prevents burning during sautéing.
Onion (diced): Lays the savory foundation and brings gentle sweetness to the soup.
Garlic (minced): Infuses aromatic warmth that makes the kitchen smell heavenly.
Carrots (sliced): Adds natural sweetness, beautiful color, and a touch of tender bite.
Celery (sliced): Brings fresh, slightly peppery crunch that balances the creaminess.
All-Purpose Flour: Creates that signature thick, spoon-coating broth you crave in pot pie.
Low-Sodium Chicken Broth: Ensures the soup is flavorful but doesn’t become too salty.
Whole Milk: Provides a creamy base without overwhelming richness.
Heavy Cream: Delivers that luscious, ultra-creamy texture everyone loves.
Cooked Shredded Chicken: Perfect use for rotisserie or leftover chicken, adding hearty protein.
Frozen Peas: For pops of sweetness and vibrant color stirred in at the end.
Frozen Corn: Adds little bursts of sweetness and tender bite throughout the soup.
Fresh Thyme (or dried): Offers subtle herbaceous flavor that pairs beautifully with chicken.
Salt: Rounds out all the flavors—taste and adjust as you go!
Black Pepper: Adds gentle warmth and depth to the soup.
Chopped Parsley (for garnish): A final flourish of color and freshness right before serving.
Optional: Puff Pastry Squares or Biscuit Dough: Bake these up for that classic golden pot pie crust experience on top or on the side.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Grab your favorite large pot or Dutch oven and get it heating over medium. Melt the unsalted butter together with the olive oil, then toss in your onion, carrots, and celery. Let them gently sauté, stirring occasionally, for about 6 to 7 minutes. You’re looking for softened veggies and that delicious sweet fragrance that means they’re ready for the next step. Sprinkle in your minced garlic and cook for just one more minute to unlock all its flavor without burning it.

Step 2: Make the Roux

With your vegetables perfectly softened, sprinkle the flour over the top. Stir constantly for 1 to 2 minutes until the flour coats the veggies and no raw bits remain. This simple step thickens the soup and brings that classic pot pie body — don’t skip the stirring! Your kitchen should already be smelling amazing.

Step 3: Add Your Liquids and Simmer

Now comes the magic: slowly whisk in the low-sodium chicken broth, making sure it’s smooth and lump-free. Follow up with your whole milk and heavy cream for unparalleled silkiness. Sprinkle in the thyme, salt, and black pepper, then bring everything to a gentle simmer. Let the soup bubble gently for about 10 to 12 minutes, stirring once in a while, until it thickens and the veggies are tender but still vibrant.

Step 4: Finish with Chicken and Veggies

Stir in the cooked, shredded chicken along with the frozen peas and corn. Simmer everything together for another 5 minutes. This is when the soup comes alive with color and heartiness as the peas and corn gently cook through without losing their pop. Taste and adjust your seasoning—sometimes an extra pinch of salt or pepper is just what it needs.

Step 5: Serve and Garnish

Ladle the hot Chicken Pot Pie Soup into bowls and get creative with your toppings! If you’re in the mood for traditional comfort, crown each bowl with a puff pastry square or baked biscuit. Don’t skip a sprinkle of chopped parsley to finish—its freshness brightens every bite.

How to Serve Chicken Pot Pie Soup

Garnishes

Parsley is a natural, bright finishing touch, but don’t be afraid to sprinkle on a little extra freshly ground black pepper or even a shower of grated Parmesan for richness. If you love a touch of fresh thyme, now’s the moment for a few leaves scattered over the top. Serve with golden baked puff pastry or biscuits either perched on the soup or served alongside for dunking and scooping.

Side Dishes

This soup is a complete comfort meal on its own, but if you want something extra, try a crisp green salad with a citrusy vinaigrette to cut through the creaminess. Roasted vegetables, simple crusty bread, or even a fruit salad on the side are lovely companions—and don’t forget an extra biscuit for soaking up every drop.

Creative Ways to Present

For a restaurant-worthy touch, serve Chicken Pot Pie Soup in small oven-safe bowls, add a piece of baked puff pastry right on top, and broil for one or two minutes until deeply golden. You can also ladle the soup into hollowed-out bread bowls for an edible, rustic presentation. Or, divide the soup into ramekins and add a biscuit topper before baking for individual pot pie moments.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup holds up beautifully in the fridge, making it a meal-prep favorite. Transfer leftovers to airtight containers and store for up to 3-4 days. The flavors actually deepen overnight, so you might find it tastes even better the next day.

Freezing

This creamy soup freezes surprisingly well, but there can be some slight texture changes after thawing due to the dairy. To freeze, let the soup cool completely, then portion into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat Chicken Pot Pie Soup on the stovetop over low to medium heat, stirring often to prevent sticking and help the creaminess return. Add a splash of broth or milk if the soup seems too thick out of the fridge or freezer. Avoid boiling, which can cause the dairy to separate.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! This soup is just as comforting with shredded turkey, making it a perfect way to use holiday leftovers without much extra effort.

Is there a gluten-free option for this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch to thicken the soup. For the topping, look for gluten-free puff pastry or biscuits, or skip them altogether.

Can I make Chicken Pot Pie Soup in a slow cooker?

For sure! Just sauté your veggies and garlic separately, then add everything except the dairy and toppings to your slow cooker. Cook on low for 4-6 hours, stir in the milk and cream at the end, and heat through before serving.

How do I make the soup thicker?

For extra thickness, let the soup simmer a little longer to reduce, mash a few potatoes into the broth, or simply use less chicken broth. A quick slurry of flour or cornstarch can also help, just whisk it in thoroughly to avoid lumps.

What can I use instead of heavy cream?

If you want to lighten the recipe, swap in half-and-half or use an extra splash of milk. Just know you’ll lose a bit of the richness that makes Chicken Pot Pie Soup so luxurious, but the end result will still be delicious and satisfying.

Final Thoughts

Once you give this Chicken Pot Pie Soup a try, you’ll understand why it’s a go-to for chilly nights and cozy gatherings. It brings the best of classic comfort food into a bowl, and there’s just something magical about that golden pastry topper paired with creamy, veggie-packed goodness. I can’t wait for you to make it, share it, and turn it into a tradition at your table!

Chicken Pot Pie Soup Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Chicken Pot Pie Soup that brings the flavors of a classic pot pie in a delicious bowl of soup. Loaded with tender chicken, vegetables, and a rich broth, this soup is the perfect way to warm up on a chilly day.

Ingredients

Scale

Main Soup:

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

Optional Topping:

Store-bought puff pastry squares or refrigerated biscuit dough, baked separately until golden

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Instructions

Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook.
Add Flour: Sprinkle in flour, cook, then whisk in chicken broth until smooth.
Cook Soup: Stir in milk, heavy cream, thyme, salt, and pepper. Simmer until thickened.
Finish Soup: Add chicken, peas, and corn. Simmer until heated through. Adjust seasoning. Serve hot.