Chicken Pot Pie Soup is like a warm hug in a bowl, packed with tender chicken, hearty vegetables, and creamy broth that tastes just like the filling of a classic pot pie. You get all the familiar flavors—carrots, peas, potatoes, and a touch of herbs—without the hassle of baking a whole pie crust. It’s comfort food made cozy and convenient.
I love making this soup when I want something that feels like a special meal but comes together quickly on a busy day. One tip I’ve learned is to let the soup simmer just long enough for the flavors to blend and the potatoes to soften perfectly. That way, every spoonful is creamy, rich, and full of those homey flavors that remind me of family dinners.
My favorite way to enjoy Chicken Pot Pie Soup is with a piece of crusty bread on the side for dipping. It’s such a satisfying treat that’s great for chilly evenings or when you need a little extra comfort. This soup always brings a smile to the table and fills the kitchen with that wonderful, inviting aroma that makes everyone feel right at home.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast gives the soup a nice texture and flavor. Rotisserie chicken is a great shortcut. You can swap in leftover chicken or even cooked turkey.
Vegetables: Carrots, celery, and onions create a classic base. Potatoes add heartiness, but feel free to use sweet potatoes or Yukon gold for a twist. Frozen peas and corn are handy and add sweet pops of flavor.
Butter and Flour: These create the roux that thickens the soup. If you want a gluten-free option, use cornstarch instead of flour, but add it gradually to avoid lumps.
Milk and Broth: Whole or 2% milk works best for creaminess, but you could use coconut or almond milk for dairy-free versions. Use low-sodium broth so you can control the salt level better.
Herbs: Thyme and rosemary add that cozy flavor. Fresh parsley adds brightness at the end—if you don’t have fresh, dried parsley works too.
How Do You Make the Soup Thick and Creamy Without Lumps?
The trick is in making the roux and adding liquids carefully:
- Cook the flour with butter for 1-2 minutes to get rid of the raw taste. Stir constantly.
- When adding broth, whisk slowly and gradually. This keeps clumps from forming.
- After adding milk, keep stirring gently as the soup simmers to prevent it from sticking and to help it thicken evenly.
Patience is key! Let the soup simmer until the potatoes are tender and it reaches a creamy consistency. Stir often to catch any thick spots early.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and enough space to cook all the ingredients comfortably.
- Wooden spoon or spatula – helps stir the soup smoothly and prevents sticking.
- Measuring cups and spoons – for accuracy with ingredients like broth and milk.
- Grater (if shredding chicken yourself) – makes it easy to get tender, shredded chicken.
- Optional baking dish and oven – if you want to bake a pie crust or top it with one for a more traditional presentation.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for something different but still hearty.
- Add a dash of cream or a splash of cheese at the end for extra richness.
- Mix in sautéed mushrooms or spinach for extra veggies and flavor.
- Use thyme, sage, or Italian herbs to change the flavor profile depending on your mood or what you have on hand.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken breast
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- Optional: 1 unbaked pie crust (for topping, baked separately)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and 30 minutes to cook. If you decide to bake the pie crust on top, add an extra 15 minutes for baking. So, plan for about 45-50 minutes total.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and tender—about 5 to 7 minutes.
2. Add Potatoes and Flour:
Stir in the diced potatoes and cook for 3 to 4 more minutes. Then sprinkle the flour over the veggies and stir well to coat everything. Keep stirring and cook for 1 to 2 minutes to remove any raw flour taste.
3. Add Liquids and Chicken:
Slowly whisk in the chicken broth until the mixture is smooth. Then stir in the milk. Add the shredded chicken, dried thyme, rosemary (if using), salt, and pepper. Bring your soup to a gentle simmer, stirring occasionally. Let it cook until the potatoes are soft and the soup thickens, about 12 to 15 minutes.
4. Stir in Peas, Corn, and Parsley:
Add the frozen peas, corn, and chopped fresh parsley. Cook for another 2 to 3 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper if needed.
5. (Optional) Bake the Pie Crust:
If you like, bake the unbaked pie crust separately in the oven according to the package instructions until golden brown and crisp. Serve the soup with the crust on top or alongside it for a cozy finishing touch.
6. Serve and Enjoy!
Ladle the hot, creamy chicken pot pie soup into bowls. Garnish with extra fresh parsley or a sprinkle of black pepper if you like. Enjoy your warm and comforting meal!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding it. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! This soup tastes even better the next day once the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Thicken the Soup If It’s Too Thin?
If you find your soup a bit thin, mix a tablespoon of flour or cornstarch with a little cold water to make a slurry and stir it into the simmering soup. Keep cooking and stirring until it thickens to your liking.
What Are Good Substitutions for the Vegetables?
Feel free to swap out vegetables like peas and corn for green beans, mushrooms, or broccoli depending on what you have on hand. Just adjust cooking times to keep them tender but crisp.