Chicken Pot Pie Soup is like all the best parts of a classic chicken pot pie in a warm, cozy bowl. It’s loaded with tender chunks of chicken, carrots, peas, and potatoes swimming in a creamy, flavorful broth. The creamy texture and familiar veggie combo make it feel like a hug from your favorite comfort food.
I love making this soup when the weather turns cool because it warms you up from the inside out. What’s great is how quickly it comes together compared to baking a whole pot pie, and you still get that same satisfying, homey taste. I usually stir in a little extra pepper and fresh herbs right before serving to brighten it up.
One of my favorite ways to enjoy this soup is with some warm crusty bread or a buttery biscuit on the side for dipping. It’s easy to make a big batch and just reheat it throughout the week—perfect for busy days when you want something filling and tasty without a lot of fuss. This soup always reminds me of cozy family dinners and the kind of meal that makes you feel right at home.
Key Ingredients & Substitutions
Chicken: Using cooked chicken works best here. Rotisserie chicken is a quick and flavorful choice. Leftovers or even canned chicken can work if you’re short on time.
Vegetables: Carrots, celery, potatoes, peas, and corn create that classic pot pie feel. Frozen peas and corn are great year-round and save peeling or cutting.
Milk & Flour: These make the soup creamy and thick. You can swap milk for half-and-half for richer soup or use a dairy-free milk with a bit of cornstarch if you want a dairy-free version.
Herbs: Thyme is key for that comforting taste. Rosemary is optional but adds nice depth. Fresh herbs at the end really brighten the flavors.
How Do You Make Sure the Soup Thickens Just Right?
Thickening the soup evenly can be tricky, but the flour and milk slurry is your friend. Here’s how to do it:
- Whisk flour and milk thoroughly in a separate bowl before adding to avoid lumps.
- Pour the slurry slowly into hot soup while stirring constantly.
- Keep stirring and let it simmer for 5 minutes—it really needs this time to thicken nicely.
- If it’s too thick, add a splash more broth or milk; too thin, mix a bit more flour with cold milk and add gradually.
Patience is key here—stirring helps the flour cook properly and keeps your soup smooth, not grainy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the vegetables and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – helps mix the flour and milk slurry smoothly to avoid lumps.
- Cutting board and sharp knife – makes chopping veggies quick and safe.
- Measuring cups and spoons – for accurate ingredient amounts and better results.
Flavor Variations & Add-Ins
- Swap chicken for turkey – great for using leftover holiday meat with similar flavors.
- Add chopped mushrooms – they add earthiness and extra texture to the soup.
- Use sweet potatoes instead of regular potatoes – gives the soup a subtle sweetness and richer color.
- Stir in shredded cheddar cheese at the end – adds a nice cheesy richness you might enjoy.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or chopped
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 1/2 cups milk or half-and-half
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and black pepper, to taste
- Fresh thyme sprigs or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 25-30 minutes to cook, for a total of around 40-45 minutes. Most of the time is spent simmering the veggies and thickening the soup.
Step-by-Step Instructions:
1. Cook the Veggies
Heat olive oil or butter in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and smell delicious.
2. Simmer the Potatoes
Add the diced potatoes and chicken broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
3. Make the Creamy Base
In a small bowl, whisk the flour into the milk until smooth, making a slurry. Slowly pour this into the soup while stirring constantly. Continue to simmer and stir for about 5 minutes until the soup thickens to a creamy consistency.
4. Add the Chicken and Veggies
Stir in the cooked chicken, peas, corn, thyme, rosemary (if using), salt, and pepper. Let the soup cook for another 5 minutes until everything is warmed through and the peas are tender.
5. Taste, Adjust, and Serve
Give your soup a taste and add more salt or pepper if you like. Ladle it into bowls and garnish with fresh thyme or parsley if you want a pretty touch. Enjoy it warm with your favorite crusty bread or biscuits!
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes! Just make sure to thaw the chicken completely before adding it to the soup. You can poach or bake it ahead of time, or use leftovers for convenience.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes great the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What Can I Substitute for Potatoes?
Sweet potatoes or peeled turnips work well as substitutes and add a nice twist in flavor and texture. Just adjust cooking time slightly if needed.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, stir occasionally and add a splash of broth or milk if the soup has thickened too much.
