Chicken Pot Pie Soup is like a cozy hug in a bowl, full of tender chicken, soft potatoes, sweet carrots, and peas all swimming in a creamy, comforting broth. It captures the heart of the classic chicken pot pie but in a warm, slurpable soup form that feels perfect for chilly days or anytime you want a little comfort.
I love making this soup when I want something easy to eat but still satisfying. The best part is how the creamy base brings everything together, and you don’t have to fuss with pie crust—though a flaky biscuit on the side always makes it extra special. I like to use a pinch of thyme and a bit of garlic to give it that homey, just-right flavor every time.
Serving this soup with crusty bread or a simple green salad makes for a balanced meal that warms you up from the inside out. It’s one of those dishes that everyone seems to love, whether it’s for lunch or dinner, and bonus points for leftovers that taste great the next day. Whenever I make it, it’s like sharing a little bit of comfort and happy memories in every spoonful.
Key Ingredients & Substitutions
Chicken: Cooked chicken is key for this soup. I often use leftover roast chicken or rotisserie chicken for a quick, flavorful option. You can also use shredded cooked turkey in a pinch.
Vegetables: Carrots, celery, potatoes, and onions give the soup that classic pot pie flavor. If you don’t have potatoes, sweet potatoes or parsnips work nicely too.
Flour: This helps thicken the soup. For a gluten-free version, swap all-purpose flour with cornstarch or a gluten-free flour blend.
Milk: Whole or 2% milk makes the soup creamy. You can also use half-and-half for extra richness or a plant-based milk like oat milk for a dairy-free choice (just make sure it’s unsweetened).
Herbs and Seasoning: Thyme is classic here, but rosemary or sage can add a different twist if you want. Fresh parsley at the end brightens the flavors.
How Do I Get a Creamy, Lump-Free Soup Base?
The secret to a smooth, creamy base is making a proper roux (the butter and flour mix) and adding liquids slowly.
- Melt butter and cook veggies first to soften and build flavor.
- Sprinkle flour evenly and stir well to coat veggies. Cook 1-2 minutes to cook out the raw flour taste.
- Gradually add chicken broth while whisking to avoid lumps.
- Once smooth, add milk and bring to a gentle simmer. Cooking gently thickens the soup without curdling the milk.
- Keep stirring occasionally to prevent sticking.
Patience here makes the texture just right—thick enough to feel rich but still liquid enough to enjoy with a spoon.
Equipment You’ll Need
- Large saucepan or Dutch oven – I prefer a deep pot because it lets you cook everything comfortably and prevents splashes.
- Wooden spoon or spatula – great for stirring and scraping the bottom as the soup thickens.
- Whisk – helps to smoothly incorporate the flour and liquids, ensuring a lump-free base.
- Measuring cups and spoons – keep everything accurate for perfect seasoning and ratios.
- Chef’s knife and chopping board – handy for dicing veggies and chicken quickly and evenly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different twist on the classic.
- Add a splash of hot sauce or a pinch of smoked paprika to give it a little kick or smoky flavor.
- Stir in shredded cheese—cheddar or Parmesan work well—for extra richness on top just before serving.
- Mix in different veggies like chopped green beans, corn, or mushrooms for variety and extra nutrition.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, so you’ll be enjoying a warm bowl in about 40 minutes total. It’s perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Base Veggies:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it softens. Next, stir in the minced garlic, diced carrots, celery, and potatoes. Cook this mixture for about 5 minutes, stirring occasionally, until the vegetables start to get tender.
2. Thicken the Soup:
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Let it cook for 1-2 minutes to get rid of any raw flour taste. Then, slowly whisk in the chicken broth, making sure you mix well so there are no lumps.
3. Add Milk and Seasonings:
Pour in the milk and stir in the dried thyme, salt, and black pepper. Bring the whole pot to a gentle simmer. Let it cook for 15-20 minutes until the potatoes and carrots are soft.
4. Finish with Chicken and Veggies:
Stir in the shredded chicken, frozen peas, and corn if you’re using it. Cook for another 5 minutes until the peas are warmed through. Taste and add more salt or pepper if needed.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with chopped fresh parsley for a pop of color and flavor. Serve it with crusty bread or buttery biscuits on the side to make it extra comforting.
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Potatoes?
If you want a twist, try sweet potatoes, parsnips, or even cauliflower florets. These will still give you a hearty texture but change the flavor profile slightly.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator. The soup should last 3-4 days. When reheating, warm it slowly on the stove and stir often to keep the texture creamy and smooth.
