There’s something so comforting about the smell of chicken pot pie—flaky crust, rich filling, and all those veggies bubbling away. But I get it, sometimes making the whole pie feels like a big production, especially on busy weeknights. Enter my Chicken Pot Pie Soup: all the warmth and soul of that classic favorite, but in a bowl, ready in a fraction of the time. I first whipped this up on a cold winter evening when my kids were clamoring for something hearty, but I didn’t have the energy to roll out dough. This soup came together quickly and disappeared in minutes. The creamy broth, tender chicken, and chunky veggies hit all the cozy notes without the fuss. If you love chicken pot pie but want something a bit quicker and just as satisfying, this recipe’s going to be your new best friend.
What is chicken pot pie soup?
Think of Chicken Pot Pie Soup as your favorite chicken pot pie reimagined as a cozy, creamy soup. Instead of dealing with pie crust and baking times, you get all the flavors of juicy chicken, tender veggies like carrots and peas, and a rich, velvety broth in an easy-to-simmer pot. It’s essentially a deconstructed pot pie that’s more forgiving and perfect for the days when you want comfort food without the fuss. The idea comes from the classic chicken pot pie casserole but with a creamy soup twist that’s absolutely soul-soothing to eat any time of year.
Why you’ll love this recipe?
What I love most about this Chicken Pot Pie Soup is how it manages to be both cozy and light at the same time. The flavor is incredible — it tastes like a hug in a bowl, with juicy chunks of chicken, fresh-tasting veggies, and a broth so creamy it almost feels indulgent without being heavy. Plus, it’s ridiculously simple to throw together; no rolling out dough or complicated steps, just you, a pot, and your favorite spoon. Speaking of ingredients, this recipe uses staples that won’t break the bank, which makes it easy to keep in your dinner rotation without guilt. Another thing? It’s wildly versatile — you can switch up the veggies, add some herbs you love, or even swirl in a little cream or cheese to make it your own. I’ve made this when friends dropped by last minute, and it’s always a hit. If you’ve ever made chicken noodle or creamy broccoli soup, this one’s going to feel like a natural next step—only more comforting and a little more special.
How do I make chicken pot pie soup?
Quick Overview
In just one pot, you’ll sauté veggies, add tender chicken and broth, then stir in a creamy mix that thickens everything up perfectly. The whole thing simmers until the flavors marry, leaving you with a rich, inviting soup that tastes like you spent hours making it—trust me, it’s way faster than pie baking! There’s something about warming up the kitchen with this bubbling soup that just feels right on chilly days or when you’re craving that homestyle vibe.
Ingredients
For the Soup Base:
- 2 tablespoons butter (or olive oil if you want to lighten it up)
- 1 medium onion, diced (for that classic savory kick)
- 3 medium carrots, peeled and diced (fresh carrots bring sweetness and color)
- 2 celery stalks, diced (adds nice depth)
- 3 cloves garlic, minced (you can never have too much garlic, right?)
For the Filling:
- 3 cups cooked chicken, shredded or bite-sized chunks (rotisserie chicken works beautifully)
- 1 cup frozen peas (sweet little bursts of green)
- 1 cup corn kernels, fresh or frozen (for a little pop of sweetness)
- 1/2 cup diced potatoes or parsnips (optional, but so comforting)
For the Creamy Broth:
- 4 cups chicken broth (homemade or good-quality store-bought really makes a difference)
- 1 cup whole milk or cream (I sometimes swap for almond milk, and it’s surprisingly creamy!)
- 3 tablespoons flour (for thickening; all-purpose works best)
- Fresh thyme or poultry seasoning (just a teaspoon, but it elevates the whole thing)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by warming your large soup pot over medium heat and melt the butter. It should sizzle gently, releasing that buttery aroma right away, which tells you it’s ready for your veggies. This step sets the stage—you want a nice, even sauté so the veggies become tender without browning too much.
Step 2: Mix Dry Ingredients
Once your veggies are soft, sprinkle in the flour evenly over the mixture. Stir constantly for a couple of minutes to cook out the raw flour taste. This creates a sort of glue that thickens the soup later. If you skip or rush this part, you might end up with a grainy texture—trust me, I’ve been there!
Step 3: Mix Wet Ingredients
Slowly pour in the chicken broth and milk, whisking as you go to keep the sauce silky smooth. You’ll notice it start to thicken as it heats, kind of like a gravy. Keep the heat moderate to avoid scorching at the bottom—this patience comes through in the final creaminess.
Step 4: Combine
Bring everything to a gentle simmer, stirring frequently until the broth is luscious and coats the back of your spoon. Add your poultry seasoning, then season with salt and pepper. By now, your kitchen smells like the ultimate comfort food haven—don’t resist sneaking a little taste.
Step 5: Prepare Filling
Toss in your cooked chicken, peas, corn, and potatoes/parsnips if you’re using them. These will warm through and soak up all the cozy flavors as the soup bubbles. If you like your veggies a bit crisper, add peas later in the simmer.
Step 6: Layer & Swirl
This step is the magic of flavor—give the soup a gentle stir to swirl everything together but don’t overmix or the peas might lose their bounce. The idea is a beautiful patchwork of veggies, chicken, and broth that looks inviting and tastes even better.
Step 7: Bake
This soup doesn’t need baking—just let it simmer for about 15 minutes on low. That time helps everything marry perfectly and avoids the dreaded watery chicken bits that sometimes happen if you rush.
Step 8: Cool & Glaze
If you want to get fancy, a little drizzle of fresh cream or a sprinkle of fresh parsley right before serving adds brightness and shine. Cool the soup slightly before storing leftovers, which keeps that creamy texture intact.
Step 9: Slice & Serve
Spoon into big bowls and serve warm with crusty bread or buttery crackers. If you’re feeling nostalgic, a side of flaky biscuits works wonderfully. My kids literally ask for seconds every time.
What to Serve It With
For Breakfast: Pair a smaller bowl of this hearty soup with a strong morning coffee or chai latte—it makes waking up on a chilly day feel like a warm breakfast hug.
For Brunch: Serve the soup alongside a fresh green salad or some herbed crostini. A mimosa or a light white wine can turn it into a special gathering without a ton of fuss.
As Dessert: After this nourishing soup, something light like lemon sorbet or a simple fruit salad balances perfectly and keeps the meal feeling fresh.
For Cozy Snacks: On lazy afternoons or game days, a bowl of Chicken Pot Pie Soup with a side of sharp cheddar cheese toast is my go-to. It’s simple, satisfying, and feels like a warm blanket for your tastebuds.
Growing up, my family had this unofficial tradition: soup nights whenever the weather turned cold. Nothing else in the world quite matched the way this Chicken Pot Pie Soup would draw everyone to the kitchen. It’s become a little tradition in my house, and I hope you’ll enjoy that same cozy feeling whenever you make it.
Top Tips for Perfecting Your Chicken Pot Pie Soup
Chicken Choice: Using rotisserie chicken makes this so quick and flavorful, but leftover roasted or even poached chicken works beautifully—just be sure it’s well-seasoned to shine through the creamy broth.
Vegetable Prep: Fresh carrots and celery work best here. Dice everything uniformly so the veggies cook evenly and you don’t get random crunch spots. For peas, frozen are perfect and keep that sweet pop; just add them last to keep their texture.
Thickening Tricks: I always cook the flour mixture a bit before adding liquid—that prevents a starchy, pasty backdrop. If your soup seems too thick, thin it out with a splash more broth or milk, a little at a time.
Don’t Overcook: The potatoes can go mushy if you simmer too long, so keep an eye on them and add later during cooking if needed. Same with the peas; add at the last few minutes for the best bite.
Herbs & Seasoning: Fresh thyme or poultry seasoning gives that classic pot pie feel, but I sometimes add a bit of sage or rosemary for extra warmth. Salt and pepper are your best friends to balance flavors—taste as you go!
Glaze Alternatives: While a drizzle of cream or parsley is my favorite finishing touch, a sprinkle of sharp cheddar or a handful of crispy fried onions on top turns it into a restaurant-worthy bowl. I once tried a little smoked paprika in the broth, which gave it a fun smoky note.
I learned the hard way that not all milk substitutes behave the same—whole milk or cream gives the best richness, but unsweetened almond or oat milk can work if you want to lighten it up (just keep the savory balance with good seasoning). And don’t rush the sauté step; that’s where the flavor base is built. Also, trust me on stirring the flour in well—you don’t want lumps, and it takes just a minute more to get it perfect.
Storing and Reheating Tips
Room Temperature: If you’ve just made a pot and aren’t gobbling it all down at once, you can leave the soup out covered for up to 2 hours. Beyond that, it’s best to refrigerate to keep it fresh.
Refrigerator Storage: Store leftovers in an airtight container for up to 3-4 days. The soup tends to thicken upon refrigeration, so when reheating, add a splash of broth or milk to loosen it back up.
Freezer Instructions: This soup freezes well! Pour into freezer-safe containers, leaving some space for expansion, and store for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove, stirring occasionally to bring back that creamy texture.
Glaze Timing Advice: If you’re storing soup ahead, skip adding the glaze or cream until just before serving—the dairy can separate when frozen or refrigerated. When reheating, stir in your finishing touches last for that fresh, silky experience.
I find reheating it slowly on the stove preserves the textures better, and my kids still can’t believe it’s the same soup from the night before. It even tastes better after a day or two since the flavors have had extra time to mingle!
Frequently Asked Questions
Final Thoughts
Chicken Pot Pie Soup is one of those recipes that just feels like home. It’s forgiving to make, incredibly comforting to eat, and easy to tweak depending on what’s in your fridge. I keep coming back to it whenever I want that cozy, creamy taste without the whole pie hassle. Plus, it’s one of those dishes that brings everyone to the kitchen—the smell, the warmth, the flavors—they all invite you to slow down and enjoy. If you give this a try, I’d love to hear how you customize it or what memories it sparks for you. Whether it’s a solo cozy meal or a crowd-pleaser for family night, it’s a little bit of comfort you can count on. Happy spooning, and don’t forget to share your tweaks and stories!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour to make gluten-free, use 2 tbsp cornstarch instead
- 2 cup water
- 4 cup fat-free milk
- 1 large stalk celery chopped
- 0.5 medium onion chopped
- 8 oz baby portobello mushrooms sliced
- 2 pieces chicken bouillon cubes check labels for gluten-free
- fresh ground pepper to taste
- thyme pinch
- 10 oz frozen classic mixed vegetables peas, carrots, green beans, corn
- 2 medium potatoes peeled and cubed small
- 16 oz cooked chicken breast diced small
- salt to taste
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bouillon cubes, thyme, fresh ground pepper, and frozen vegetables. Return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add cooked chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens. Adjust salt and pepper to taste and serve.
