If there was ever a soup that felt like a cozy hug in a bowl, it’s Chicken Pot Pie Soup. This one-pot wonder captures all the comforting, hearty goodness of a classic chicken pot pie, delivering creamy broth, tender veggies, and succulent chicken in every spoonful. Whether you’re craving a taste of nostalgia or just need a simple, satisfying meal that checks all the boxes, this soup is as easy as it is delicious.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Chicken Pot Pie Soup is how the simplest ingredients come together to create deep, soul-warming flavor. Each item below adds its own flair, whether it’s richness, sweetness, color, or just that touch of homestyle charm.

Butter: Lends rich flavor as the foundation for sautéing your veggies and sets up that classic pot pie taste.
Olive oil: Adds a touch of heart-healthy fat and helps prevent the butter from burning.
Onion: Sweetens and deepens the soup’s flavor base—don’t skip it!
Carrots: These provide color, gentle sweetness, and that classic pot pie touch.
Celery: Gives aromatic crunch and depth that rounds out the trio of classic veggies.
Garlic: Just a little goes a long way for boosting savory flavor.
All-purpose flour: Thickens the soup to that luscious, creamy texture everyone loves.
Chicken broth: Our flavorful backbone—go for the best-quality broth you can manage.
Whole milk or half-and-half: Turns everything wonderfully creamy without becoming too heavy.
Cooked shredded chicken: Rotisserie or leftover roast chicken works perfectly for convenience and flavor.
Frozen peas: Pop in sweetness and color right at the end for vibrancy.
Frozen corn: Another sweet bite that balances out the savoriness in the bowl.
Dried thyme: Adds warm, herbal notes that pair beautifully with chicken and veggies.
Salt and black pepper: A must for seasoning and enhancing all the natural flavors.
Biscuits or puff pastry squares (optional): For serving—delicious for dunking or topping, channeling that classic pot pie feel.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 6 to 7 minutes, stirring occasionally, until the veggies soften and the onion turns translucent. This builds a fragrant, savory base that sets your Chicken Pot Pie Soup apart right from the start.

Step 2: Add Garlic and Make the Roux

Stir in the minced garlic and let it cook for 1 minute just until fragrant—don’t let it brown! Sprinkle the flour over the sautéed veggies and keep stirring for 1 to 2 minutes. This forms a roux, which thickens the soup and brings everything together with that signature creamy texture.

Step 3: Build the Broth

Slowly whisk in the chicken broth, scraping up any golden bits from the bottom of the pot. Pour in the milk or half-and-half as well. Stir until smooth, then bring the mixture to a simmer. Let it cook for 8 to 10 minutes, stirring occasionally, until it starts to thicken and coats the back of a spoon.

Step 4: Add Chicken and Veggies

Now, stir in the shredded cooked chicken, frozen peas, frozen corn, and dried thyme. Don’t forget to season generously with salt and black pepper to taste. Simmer everything together for another 5 minutes, letting the soup heat through and the flavors meld in a celebration of Chicken Pot Pie Soup goodness.

Step 5: Serve and Enjoy

Ladle the piping hot soup into bowls and, if you’re feeling extra indulgent, garnish with freshly baked biscuits or puff pastry squares right on top. That’s the finishing touch that turns your homemade soup into a true comfort food masterpiece!

How to Serve Chicken Pot Pie Soup

Garnishes

For the prettiest (and tastiest) bowls, sprinkle a bit of chopped fresh parsley or even a dash of cracked black pepper just before serving. A little drizzle of cream or swirl of whole milk on top is also a fun way to add restaurant-style flair and an extra hit of richness.

Side Dishes

This soup truly shines with a side of something buttery and flaky—think warm biscuits or golden puff pastry squares. If you want to lighten things up, try pairing it with a simple green salad dressed in a tangy vinaigrette to balance the hearty main event.

Creative Ways to Present

For gatherings or cozy family dinners, serve Chicken Pot Pie Soup in individual oven-safe bowls and top each with a disk of puff pastry. Pop them under the broiler for a few quick minutes, and you’ve got a playful (and dramatic) pot pie experience, minus the fuss of baking an entire pie!

Make Ahead and Storage

Storing Leftovers

Once the Chicken Pot Pie Soup has cooled, ladle any leftovers into airtight containers. Store them in the fridge for up to four days. The soup thickens a little more as it sits, so don’t be surprised if it’s extra hearty the next day!

Freezing

Chicken Pot Pie Soup generally freezes well. Portion into freezer bags or containers (leaving some headspace for expansion) and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring often. If it seems too thick, add a splash of chicken broth or milk to loosen it up. Avoid boiling to keep the texture smooth and creamy.

FAQs

Can I use turkey instead of chicken?

Yes, leftover turkey works beautifully here! It absorbs all those cozy flavors and is a fantastic way to reinvent holiday leftovers in this Chicken Pot Pie Soup.

How can I make this soup gluten-free?

Simply swap the all-purpose flour for an equal amount of a gluten-free flour blend or use cornstarch as a thickener. You’ll have all the comfort, none of the gluten!

Is it okay to add other vegetables?

Absolutely! Feel free to add diced potatoes, green beans, or mushrooms for your own personal twist. The recipe is very forgiving and a great way to use up odds and ends.

What if I don’t have cooked chicken on hand?

You can quickly poach or roast a couple of chicken breasts, or grab a rotisserie chicken from the store for ultimate convenience. Either way, you’re on your way to great Chicken Pot Pie Soup!

Can I make this in a slow cooker?

Yes! Simply sauté your veggies beforehand, then add all ingredients except milk and frozen veggies to the slow cooker. Cook on low for 4–6 hours, stir in the milk, peas, and corn toward the end, and heat through before serving.

Final Thoughts

Few things compare to the pure coziness of a bowl of Chicken Pot Pie Soup. Whether you’re making it for a chilly night in or sharing with loved ones, this recipe is sure to warm hearts and bellies alike. Grab your favorite pot and give it a try—you’ll be hooked after the very first spoonful!

Chicken Pot Pie Soup Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Pot Pie Soup is a comforting and hearty dish that brings the flavors of a classic pot pie in a warm and satisfying soup form. Creamy and loaded with vegetables and tender chicken, it’s a perfect meal for cozy nights.

Ingredients

Scale

Main Soup:

2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups whole milk or half-and-half
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1/2 tsp dried thyme
Salt and black pepper to taste

Optional for Serving:

Biscuits or puff pastry squares

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Instructions

Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
Add Flour: Sprinkle flour over vegetables and cook, stirring constantly.
Thicken: Slowly whisk in chicken broth, then stir in milk. Simmer until slightly thickened.
Finish Soup: Add chicken, peas, corn, thyme, salt, and pepper. Simmer until heated through.
Serve: Enjoy hot with biscuits or puff pastry squares.