Chicken Pot Pie Soup is like your favorite comfort food in a bowl! It’s packed with tender chicken, creamy broth, sweet carrots, peas, and chunks of potatoes that bring all those cozy pot pie flavors to life without the crust. It’s thick, hearty, and full of little bites that make every spoonful a delight.
I love making this soup when I want something warm and satisfying but don’t feel like fussing with a full pot pie. It gives me all the comfort without the extra work, and the creamy goodness always feels like a hug on a chilly day. Sometimes I even stir in a little extra thyme or sprinkle some crispy bacon bits on top to add a fun twist.
This soup tastes even better the next day, so I usually make a big batch and save some for later. It’s perfect for cozy nights when you want to curl up with a bowl and a good book or share with friends and family. If you like, try serving it with warm crusty bread to soak up all the delicious broth – that’s my favorite way to enjoy it!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great here for a lean, tender bite. Rotisserie chicken works well and saves time. You can also use leftover chicken or even turkey.
Vegetables: Carrots, peas, corn, celery, onion, and potatoes give this soup its classic pot pie feel. Feel free to swap frozen veggies if needed or add mushrooms for extra earthiness.
Butter & Flour (Roux): This combo thickens the soup and gives it that creamy texture. For gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
Milk: Whole or 2% milk adds richness, but you may use a dairy-free alternative like oat or almond milk (unsweetened) if you want dairy-free.
Seasonings: Thyme is key for that cozy flavor. Rosemary is optional but adds a nice touch if you have it. Fresh parsley at the end brightens everything up.
How Do You Make a Smooth, Creamy Soup Without Lumps?
The roux is the secret to a creamy, lump-free soup base. Here’s how to nail it:
- Melt butter and sauté your veggies first to soften and bring out flavor.
- Sprinkle flour evenly over the veggies and stir it constantly. Cook for about 2-3 minutes to cook out the raw flour taste.
- Gradually whisk in chicken broth and milk slowly while stirring so it doesn’t clump.
- Keep whisking gently until the soup thickens—this usually takes a few minutes.
- If lumps form, try whisking vigorously or use an immersion blender carefully once soup is cooked.
Taking your time with the roux and slowly adding liquids will give you that smooth, creamy pot pie soup everyone loves.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and simmering everything together.
- Wooden spoon or silicone spatula – great for stirring the roux and soup without scratching your pot.
- Whisk – helps you mix the flour and liquids smoothly to prevent lumps in the soup.
- Knife and cutting board – for chopping all your veggies and chicken.
- Measuring cups and spoons – to keep your ingredients balanced and your flavors just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use holiday leftovers and keep that same comforting taste.
- Add chopped mushrooms for an earthy flavor and more texture in your soup.
- Stir in fresh thyme or sage to boost the herbal notes for a woodsy twist.
- Top your soup with shredded cheddar or Parmesan to add a cheesy richness that melts into every bite.
Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced potatoes (peeled or unpeeled)
- 1/2 cup diced celery
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups milk (whole or 2%)
For the Creamy Base:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
Seasonings & Garnish:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Biscuits or puff pastry rounds, baked or prepared for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 30 minutes to cook. So, in about 45 minutes, you’ll have a warm, creamy soup ready to enjoy. It’s perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Veggies and Make the Roux:
Start by melting the butter in a large pot over medium heat. Add the diced onions, carrots, and celery, and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute. Then sprinkle the flour over the veggies and stir well. Cook this for 2 to 3 minutes, stirring often, to form a smooth roux without burning.
2. Add Liquids and Simmer:
Slowly whisk in the chicken broth followed by the milk, stirring constantly to keep the soup smooth. Add diced potatoes, corn, thyme, rosemary (if using), salt, and pepper. Bring the soup to a gentle simmer and cook about 10 to 15 minutes, or until the potatoes and carrots are tender.
3. Finish with Chicken and Peas:
Stir in the cooked chicken and frozen peas. Let the soup cook for another 5 minutes so everything heats through nicely. Taste and add more salt or pepper if needed.
4. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh parsley. For a classic touch, place a warm biscuit or puff pastry round on top of each bowl—it’s like having pot pie and soup all in one!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen cooked chicken, but make sure it’s fully thawed before adding it to the soup. Thaw it overnight in the fridge or quickly using the microwave’s defrost setting, then drain any excess liquid and pat dry to avoid watering down the soup.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of broth or milk if it has thickened too much.
What Can I Substitute for the Milk to Make It Dairy-Free?
You can use unsweetened almond, oat, or cashew milk as dairy-free alternatives. Just choose an unflavored variety to keep the creamy texture without altering the savory flavor.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, thaw frozen soup overnight in the fridge and warm it on the stove, stirring until heated through.
