Chicken Pot Pie Soup is like a warm hug in a bowl, filled with tender chicken, sweet carrots, potatoes, and peas all swimming in a rich, creamy broth. It has all the comforting flavors of a classic chicken pot pie but in soup form, making it easy to enjoy without any fuss. The flaky crust part might be missing, but the hearty, cozy ingredients more than make up for it.
I love making this soup when the weather starts to cool down because it’s quick to throw together and feels so satisfying with every spoonful. Sometimes I add a bit extra thyme or a splash of cream to make it feel a little more special, but even straightforward is enough to make everyone at the table happy. It’s one of those recipes I keep coming back to when I want something soothing yet a little bit different from the usual chicken and veggies.
One of my favorite ways to serve it is with warm crusty bread or a simple side salad for a meal that hits all the right notes. Plus, it’s a great way to use leftovers or clean out the fridge by tossing in any extra veggies you have. Whenever I make Chicken Pot Pie Soup, it always draws a crowd, and I find myself smiling just knowing there’s a bowl of cozy, homey goodness waiting for me at the end of the day.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds protein and tender bites. You can use rotisserie chicken for convenience or leftover roast chicken. For a vegetarian twist, swap chicken with mushrooms or tofu.
Butter & Flour: These create the roux that thickens the soup. If you want a gluten-free option, replace all-purpose flour with cornstarch or a gluten-free flour blend.
Vegetables: Carrots, celery, potatoes, peas, and corn bring color and texture. Feel free to add green beans or swap frozen peas and corn if fresh veggies aren’t on hand.
Milk or Cream: This adds creaminess. Whole milk works, but heavy cream makes it richer. For dairy-free, try coconut milk or a plant-based milk for a lighter version.
How Do You Make a Smooth, Creamy Soup Without Lumps?
Thickening the soup with a roux made from butter and flour is the key. Here’s how to get it just right:
- After cooking your veggies in butter, sprinkle in the flour and stir to coat everything. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly. This stops lumps from forming.
- Bring the mixture to a gentle simmer so it thickens smoothly before adding the rest of the ingredients.
Patience here helps get that creamy texture without clumps—taking your time means a better soup!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it cooks everything evenly and is easy to stir.
- Wooden spoon or spatula – perfect for stirring the roux and veggies without scratching the pan.
- Measuring cups and spoons – for accurate ingredient addition and consistency.
- Knife and cutting board – handy for chopping veggies and chicken.
- Whisk – essential for blending the broth and avoiding lumps when adding flour.
Flavor Variations & Add-Ins
- Use cooked turkey instead of chicken for a different twist on flavor.
- Add a dash of curry powder or smoked paprika to spice things up.
- Stir in cooked green beans, corn, or chopped spinach for extra veggies.
- Top with shredded cheese or a dollop of sour cream before serving for added richness.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup frozen peas
- ½ cup frozen corn kernels
- 2 medium potatoes, peeled and diced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- Croutons or biscuits for serving (optional)
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prep and around 25 minutes to cook, so you’ll have a warm, creamy bowl ready in just about 35 minutes. Perfect for a cozy meal any day!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Stir occasionally as you cook them until they are soft and fragrant, about 5 to 7 minutes.
2. Make the Roux:
Sprinkle the flour over the cooked vegetables. Stir it in and cook for 1 to 2 minutes. This helps the flour absorb the butter and cook out the raw taste, making your soup nice and smooth.
3. Add the Broth and Potatoes:
Slowly pour in the chicken broth while whisking constantly to keep the soup lump-free. Add the diced potatoes, dried thyme, and parsley. Let everything simmer gently for about 10 to 12 minutes or until the potatoes are tender.
4. Add Chicken and Veggies:
Stir in the cooked chicken, frozen peas, and corn. Let the soup simmer for another 5 minutes, just long enough to warm everything through.
5. Finish with Cream:
Turn the heat to low. Pour in the milk or heavy cream and stir gently. Don’t let it boil—just warm until the soup is creamy and heated through.
6. Season and Serve:
Add salt and black pepper to taste. Serve the soup hot, garnished with fresh parsley. If you like, top with crunchy croutons or warm biscuits for extra comfort.
Enjoy your homemade Chicken Pot Pie Soup—a cozy and delicious meal anyone will love!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before cooking. Thaw frozen chicken overnight in the fridge or use the quick method by placing it in a sealed bag submerged in cold water. Pat dry before adding to the soup.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the cream from separating.
How Can I Make This Soup Dairy-Free?
Swap the butter for olive oil or dairy-free margarine. Replace the milk or cream with coconut milk or any plant-based milk you prefer, such as almond or oat milk. The soup will still be creamy and delicious!
What’s the Best Way to Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.