Name: Chicken Pot Pie Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups chopped yellow onion (1 medium); 1 cup diced celery (about 3 ribs); 1 cup peeled and diced carrots (about 2 carrots); 2 1/2 cups low-sodium chicken broth; 2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes); 2 tsp minced fresh thyme (or 1 tsp dried); 2 tsp minced fresh rosemary (or 1 tsp dried); 2 bay leaves; Salt and freshly ground black pepper to taste; 1 cup frozen or fresh peas; 1 cup frozen corn (optional); 6 Tbsp butter, divided; 6 Tbsp all-purpose flour; 2 cups milk; 1/2 cup heavy cream; 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie); 3 Tbsp chopped fresh parsley; 1 Tbsp minced garlic

There’s something incredibly comforting about the rich, creamy goodness of a classic chicken pot pie, but in soup form? That’s a whole new level of cozy. This Chicken Pot Pie Soup Recipe blends those hearty flavors into an easy, spoon-friendly bowl that feels like a warm hug on a chilly day.

A large metal ladle holds one scoop of creamy white soup filled with layers of different ingredients: chunky white potato pieces, bright orange carrot chunks, small green peas, yellow corn kernels, and white pieces of cooked chicken, all mixed in a thick creamy base with small green herb bits scattered throughout and a light sprinkle of black pepper on top. The background shows more soup with the same colorful, thick texture in a pot against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

Truth be told, I fell in love with this Chicken Pot Pie Soup Recipe the first time I made it because it nails the comforting flavors of the traditional pie but without all the fuss of pie crust. Plus, it’s flexible and super satisfying!

Comfort in a Bowl: This soup captures all the cozy notes of chicken pot pie with tender veggies and creamy broth, but with less work.
Hearty and Filling: The combination of potatoes, chicken, and cream gives you satisfying textures and flavors that keep you full.
Simple Pantry Ingredients: Most of these ingredients are staples, making this a go-to quick comfort meal.
Customizable and Kid-Friendly: You can tweak the veggies or herbs and it’s always a hit with picky eaters.

Ingredients & Why They Work

Every ingredient in this Chicken Pot Pie Soup Recipe plays a role in building its rich, layered flavor and perfect texture. Here’s why they’re so effective and a couple of tips to make shopping and prepping easier for you.

Flat lay of a medium yellow onion quartered, a few peeled and diced bright orange carrots, several fresh celery ribs chopped, two russet potatoes peeled and diced, a small bunch of fresh thyme sprigs, fresh rosemary sprigs, two fresh bay leaves, a few whole eggs with clean shells, a handful of fresh bright green parsley leaves, a small white bowl of golden butter cubes, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, a small white bowl of heavy cream, a small white bowl of fresh green peas, a small white bowl of fresh yellow corn kernels, a plate of shredded cooked chicken breast pieces, and a small white bowl of coarse salt and ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Dividing the butter helps with both sautéing the veggies and creating a creamy roux base for the soup. It adds richness and a silky texture.
Yellow Onion: A classic soup base flavor that adds sweetness and depth when sautéed.
Garlic: Gives a subtle savory punch without overpowering the softness of the other veggies.
Celery: Contributes a mild crunch and aroma that balances the richness.
Carrots: Provide natural sweetness and vibrant color—opt for fresh for best texture.
Chicken Broth: Using low-sodium broth lets you control the saltiness, so your soup doesn’t get too salty.
Russet Potatoes: Their starchy nature helps thicken the soup as they cook, plus they add hearty chunks you want.
Fresh Thyme & Rosemary (or Dried): Fresh herbs brighten up the earthiness of the broth, but dried works fine—you just add a touch less.
Bay Leaves: They add subtle complexity to the broth’s flavor as it simmers low and slow.
Flour: Essential for thickening the soup to replicate that creamy pot pie filling texture.
Milk & Heavy Cream: Combining these gives you a creamy but not too heavy soup base.
Peas and Corn: The peas add freshness and pop, while corn is optional but adds sweetness I love.
Cooked Shredded Chicken: I prefer rotisserie chicken for ease and flavor, but homemade works beautifully too.
Fresh Parsley: Stirred in at the end for a fresh finish and color contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken Pot Pie Soup Recipe is how easy it is to customize. I often switch up the veggies or add a little heat depending on my mood, and it always turns out comforting and delicious.

Variation: I sometimes swap out rosemary and thyme for sage and a bit of tarragon to give it a cozy fall twist.
Dairy-Free Version: Use coconut milk and a chickpea flour roux to keep it creamy without the dairy.
Protein Swaps: Leftover turkey or even shredded rotisserie duck work surprisingly well in place of chicken.
Veggie Boost: Feel free to add mushrooms or green beans for extra texture and nutrition.

Step-by-Step: How I Make Chicken Pot Pie Soup Recipe

A round white bowl filled with creamy chicken and vegetable soup, showing layers of white broth mixed with soft chunks of white chicken, orange carrot pieces, yellow corn kernels, green peas, and small potato cubes. The soup is topped with a sprig of green parsley, and a piece of torn biscuit rests inside the bowl on the left side. The bowl is placed on a round wooden plate with a silver spoon lying to the left and two golden brown biscuits on the right. The background shows a white marbled surface partly covered by a dark red cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build Your Flavor Base with Veggies

I start by melting one tablespoon of butter in a large pot over medium-high heat. Then in go the chopped onions, carrots, and celery—sautéing them just until they soften and start to release their sweetness, about 3 minutes. After that, I add the garlic and cook for another minute, careful not to let it burn—it’s where a lot of the flavor kicks off.

Step 2: Add Broth, Potatoes, and Herbs

Next, pour in the chicken broth, followed by the diced potatoes and herbs—thyme, rosemary, and bay leaves. Season with salt and pepper but keep it light; you can always adjust later. Bring everything to a low boil, then lower the heat to a gentle simmer and let it bubble slowly so the veggies soften and all those flavors mingle—about 15 minutes. I like to gently press the veggies down now and then to keep everything submerged.

Step 3: Whip Up the Creamy Roux

While the soup simmers, I melt the remaining five tablespoons of butter in a separate saucepan over medium heat. Stir in the flour and cook it constantly for about 1 ½ minutes to get rid of that raw flour taste—this step’s really important. Then, slowly whisk in the milk, making sure it stays smooth with no lumps. Season with salt and pepper, and cook until this mixture thickens to a creamy consistency, making sure not to let it boil. Once thick, stir in the heavy cream, cover it, and set it aside until the soup’s ready.

Step 4: Finish the Soup

At this point, add the peas and corn to the broth and veggies. I let them warm through for a few minutes—this keeps the peas bright and tender, not mushy. Then, stir in your milk and cream mixture along with shredded chicken. If the soup seems a little thick, add a splash of chicken broth until it’s just right. Finally, remove those bay leaves, stir in fresh parsley, and it’s ready to serve.

Top Tip

I’ve made this Chicken Pot Pie Soup Recipe dozens of times, and a few little tricks made a big difference in getting that perfect creamy, comforting texture every single time.

Cook the Roux Carefully: Stir constantly when cooking the flour and butter mixture so it doesn’t burn — a burnt roux totally ruins the flavor.
Don’t Rush Simmering: Letting the potatoes gently soften and absorb herbs boosts the soup’s depth beyond quick soups.
Use Rotisserie Chicken: Saves so much time and the smoky flavor adds a tasty boost.
Season Gradually: Add salt and pepper in stages and taste often because the broth and cream can concentrate flavors.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Personally, I like to top my bowl with a sprinkle of fresh parsley and a crack of black pepper. Sometimes I add a small drizzle of good-quality olive oil for a little buttery richness on top. If I’m feeling indulgent, a dash of sharp cheddar or a sprinkle of crispy fried shallots gives it an extra pop.

Side Dishes

This soup pairs beautifully with warm, flaky buttermilk biscuits or crusty bread that can soak up every last drop. For something lighter, a crisp green salad dressed with lemon vinaigrette helps balance the creaminess.

Creative Ways to Present

For a cozy dinner party, I love serving this soup in cute mini soup crocks with individual biscuits on the side. I’ve even hollowed out mini sourdough loaves as edible bowls—so fun and rustic! Garnishing with fresh herbs and a sprinkling of cheddar cheers up the presentation effortlessly.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover soup in an airtight container in the fridge, where it stays good for about 3–4 days. Give it a stir before reheating, since the potatoes can settle or thicken the broth overnight.

Freezing

This Chicken Pot Pie Soup Recipe freezes well but I recommend freezing it before adding the cream for best texture. Thaw completely, then gently reheat and stir in cream at the end to keep it luscious and not curdled.

Reheating

Reheat leftovers gently on the stove over low-medium heat, stirring often. Adding a splash of chicken broth or milk can help loosen thickened soup and keep that fresh creamy mouthfeel. Avoid microwaving without stirring, since that can cause uneven heating and curdling.

Frequently Asked Questions:

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

Absolutely! Start by sautéing the vegetables in butter as instructed, then transfer everything to your slow cooker. Add broth, potatoes, herbs, and chicken, and cook on low for 4-6 hours until veggies are tender. Stir in the cream and roux just about 30 minutes before serving to thicken.

What’s the best chicken to use for this soup?

Rotisserie chicken is my go-to because it’s juicy, flavorful, and super convenient. However, leftover roasted or poached chicken works equally well. Just make sure it’s shredded into bite-sized pieces for the best texture.

Can I make this recipe dairy-free?

Yes! Swap the butter for a dairy-free alternative, use plant-based milk like almond or oat milk, and skip or replace heavy cream with coconut cream or a similar substitute. For thickening, consider using a gluten-free flour or cornstarch slurry instead of regular flour.

How can I make this soup thicker or thinner?

To thicken the soup more, let it simmer uncovered for a bit longer or increase the roux (flour and butter mixture) slightly. To thin the soup, stir in more chicken broth or milk a little at a time until you reach the desired consistency. Avoid thinning too much as it might lose flavor impact.

Final Thoughts

This Chicken Pot Pie Soup Recipe holds a special place in my weeknight routine because it’s just so universally comforting but doesn't require hours in the kitchen—perfect for when you want a hug in a bowl without fuss. I really hope you give it a try and that it becomes one of your favorites to turn to when you want something warm, satisfying, and just downright delicious.