Some recipes feel like they’ve always belonged in your kitchen—like they were waiting for the right cold day, the right hungry crowd, the right moment. Chicken Pot Pie Soup is that kind of recipe for me. It came about one winter evening when the power flickered out during a snowstorm, and I was halfway through making an actual pot pie.

With no oven and a family of four waiting for dinner, I took what I had—chicken, vegetables, broth, and a bit of milk—and turned it into a pot of pure comfort. That “accident” turned out to be one of the most-loved dishes in our home. These days, I make it on purpose.

It has all the cozy richness of classic chicken pot pie—the creamy broth, tender chicken, and hearty vegetables—but in a comforting, soul-warming soup form. Every spoonful feels like a warm blanket on a cold day.

Why You’ll Love This Recipe

All the cozy flavors of chicken pot pie, no pie crust required
Creamy, hearty, and full of tender vegetables
Simple ingredients and quick prep for busy weeknights
Family-friendly and perfect for leftovers
Comfort food that tastes even better the next day

Ingredients You’ll Need

For the Soup Base:

2 tablespoons butter: This adds that unmistakable pot pie flavor right from the start. I’ve tried olive oil, but butter gives it a rounder, richer taste.
1 tablespoon olive oil: Keeps the butter from burning while sautéing the vegetables.
1 small onion, finely chopped: A yellow onion is my go-to—it caramelizes slightly and deepens the flavor.
2 carrots, peeled and diced: Their sweetness balances the savory broth beautifully.
2 celery stalks, diced: A classic part of the “mirepoix” base—skip it and you’ll miss that earthy background flavor.
3 garlic cloves, minced: Fresh is best here; it builds that warm foundation every good soup needs.
¼ cup all-purpose flour: This is what thickens the soup, giving it that signature creamy texture reminiscent of pot pie filling.
4 cups chicken broth: I prefer low-sodium so I can control the salt myself. Homemade is wonderful if you have it on hand.
1 ½ cups milk or half-and-half: Milk gives a lighter result, while half-and-half makes it luscious and velvety.
2 cups cooked chicken, shredded: Chicken thighs bring the best flavor and texture, but leftover rotisserie chicken works perfectly too.
1 cup frozen peas: No need to thaw—just stir them in at the end. They add that pop of sweetness and color that every pot pie deserves.
1 cup corn (fresh or frozen): Adds a subtle sweetness that brightens the dish.
½ teaspoon dried thyme: I’ve used fresh thyme sprigs too; both add that comforting, homey flavor.
Salt and black pepper, to taste: Always adjust at the end once everything has come together.
1–2 teaspoons fresh parsley, chopped: Optional, but it adds a touch of color and freshness before serving.

Optional Topping:

Homemade biscuits or puff pastry squares: I love serving the soup with a warm, buttery biscuit on top—it gives you that “pot pie” feeling without all the work.

How to Make It (Step-by-Step Instructions)

Step 1: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onion, carrots, and celery. Let them cook slowly until the onions turn translucent and the carrots start to soften—about 6 to 8 minutes. Stir in the garlic and cook just until fragrant. I learned the hard way not to rush this step; the vegetables form the backbone of flavor for the entire soup, so take your time and let them do their job.

Step 2: Build the Roux

Sprinkle the flour evenly over the vegetables and stir until everything is coated. Let it cook for a minute or two—this helps get rid of the raw flour taste. It should start to look a little like paste. Slowly pour in the chicken broth while stirring constantly. At first, it may seem lumpy, but keep whisking gently—it’ll smooth out beautifully as it simmers. This step always reminds me of making gravy for Sunday dinners with my grandmother; patience here rewards you later.

Step 3: Simmer and Add the Chicken

Once the broth has thickened slightly, stir in the milk (or half-and-half). Lower the heat and let the soup simmer gently for about 10 minutes, stirring often so the bottom doesn’t scorch. Add the shredded chicken, thyme, salt, and pepper. I like to simmer it just until the chicken is tender and the vegetables are perfectly soft. If the soup gets too thick, you can always add a splash of broth or milk to loosen it up.

Step 4: Stir in the Vegetables

Add the peas and corn near the end of cooking so they keep their bright color and texture. This is also when I like to taste and adjust the seasoning—sometimes just a bit more salt or a small pinch of thyme makes all the difference.

Step 5: Serve and Enjoy

Once everything is hot and creamy, ladle the soup into bowls. I love topping each bowl with a homemade biscuit or a square of puff pastry for that signature pot pie touch. Sometimes, when I’m feeling fancy, I’ll sprinkle a bit of fresh parsley on top. But more often than not, I just serve it as is—steaming hot, simple, and comforting.

Expert Tips for the Best Results

The key to great Chicken Pot Pie Soup is patience and texture. Don’t let the roux burn—it should be lightly golden before adding the broth. Add the liquid slowly and stir constantly for a creamy, lump-free base. Use room temperature milk to prevent curdling, and simmer the soup gently rather than boiling it hard. If you want deeper flavor, try browning your chicken beforehand in the same pot before adding the vegetables—it adds a wonderful depth. And lastly, always taste before serving. Soups develop flavor as they cook, and that final taste test ensures balance.

Variations & Substitutions

Over the years, I’ve played with this recipe in countless ways. Once, I didn’t have carrots and swapped them for diced sweet potatoes—the soup turned out beautifully sweet and hearty. I’ve also used turkey instead of chicken, especially around the holidays when leftovers are plentiful. For a dairy-free version, I’ve used unsweetened almond milk and a touch of coconut cream—it still came out rich and satisfying. You can also throw in whatever vegetables you have lingering in the crisper drawer—green beans, mushrooms, or even chopped spinach all find their place here. One evening I was out of thyme and used rosemary instead—it gave the soup a deeper, woodsy flavor that my family loved.

Serving Suggestions

This soup is cozy enough to stand alone, but I love serving it with a side of warm, flaky biscuits or a crusty baguette to soak up every drop of that creamy broth. It pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables for a heartier meal. When I make it for guests, I like to ladle it into small bowls and top each one with a puff pastry square—it feels elegant but takes almost no extra effort. Whether it’s a quiet weeknight dinner or a family Sunday meal, this soup always brings everyone back to the table.

Storage & Reheating Instructions

Chicken Pot Pie Soup stores beautifully. Once cooled, keep it in an airtight container in the refrigerator for up to four days. When reheating, do it gently over low heat on the stovetop, stirring occasionally. If the soup has thickened too much, add a splash of broth or milk to loosen it. I’ve noticed that the flavors deepen after a day or two—it tastes even better as leftovers. If you want to freeze it, skip adding the milk until you’re ready to reheat; dairy can sometimes separate when frozen. Add it fresh later for the best texture and flavor.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?

You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting. Just warm it gently before serving and add a little milk or broth if it’s too thick.

Can I use rotisserie chicken?

Absolutely. In fact, it’s one of my favorite shortcuts. It saves time and adds an extra layer of flavor from the seasoned meat. Just make sure to remove the skin and shred it before adding it to the soup.

Can I make this in a slow cooker?

Yes. Add all the ingredients except the milk and flour, and cook on low for about 6 hours or on high for 3–4. Then stir in a slurry of milk and flour to thicken it just before serving.

How do I make it less watery?

If your soup feels too thin, let it simmer uncovered for a few minutes to reduce naturally. You can also mix a tablespoon of flour or cornstarch with milk, then whisk it in until the soup thickens. Avoid over-boiling, which can break the texture of the milk.

Conclusion

Chicken Pot Pie Soup is everything I love about homemade comfort food—it’s simple, satisfying, and filled with heart. It’s the kind of recipe that doesn’t demand perfection, just a bit of care and patience. Whether you’re making it to warm up on a cold night or to feed a family craving something cozy, it’s a recipe that always delivers comfort by the spoonful. I hope it becomes part of your kitchen story too. When you make it, let me know how it turns out or share your own twist—I love hearing how these recipes find new life in other homes.

Nutrition Information (per serving):

Chicken Pot Pie Soup

Chicken Pot Pie Soup captures all the cozy, creamy flavors of classic chicken pot pie — without the crust! Loaded with tender chicken, hearty vegetables, and a rich, velvety broth, this comforting soup is the ultimate cold-weather favorite. It’s everything you love about the pie, spooned into a warm bowl of comfort.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American

Servings 6

Calories 380 kcal

Ingredients

For the soup:

2 tbsp butter
1 tbsp olive oil
1 small onion diced
2 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 tsp salt plus more to taste
½ tsp black pepper
¼ tsp dried thyme
¼ tsp dried rosemary
¼ cup all-purpose flour
4 cups chicken broth
1 cup milk or half-and-half
3 cups cooked chicken shredded or cubed, rotisserie works great
1 cup frozen peas
1 cup frozen corn
1 cup diced potatoes optional for extra heartiness

For serving (optional):

Crumbled pie crust puff pastry squares, or buttery biscuits

Instructions

Sauté vegetables: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
Season and thicken: Stir in salt, pepper, thyme, and rosemary. Sprinkle in the flour, stirring constantly for 1–2 minutes to create a roux.
Add liquid: Gradually whisk in chicken broth until smooth, then pour in milk or half-and-half. Stir and bring to a gentle simmer.
Add chicken and vegetables: Stir in shredded chicken, peas, corn, and potatoes (if using). Simmer for 15–20 minutes, stirring occasionally, until the soup thickens and the potatoes are tender.
Adjust seasoning: Taste and adjust salt and pepper as needed. If you prefer a creamier texture, stir in an extra splash of milk or cream.
Serve: Ladle the soup into bowls and top with flaky pie crust pieces, puff pastry squares, or a warm biscuit for that true pot pie experience.

Notes

Shortcut: Use rotisserie chicken for quick prep.
Vegetarian option: Substitute cooked chickpeas or white beans for the chicken and use vegetable broth.
Storage: Keeps in the fridge for up to 4 days or freeze up to 3 months. Reheat gently to maintain creamy texture.
Flavor boost: Add a splash of white wine when cooking the veggies for extra depth.

Keyword Chicken Pot Pie Soup