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Chicken Pot Pie Soup

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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