Jump to Recipe·Print Recipe·Leave a Review

There’s something undeniably comforting about chicken pot pie—the golden crust, the savory filling, the rich aroma wafting from the oven. But what if you could wrap all of that cozy goodness into a creamy, soul-warming soup? That’s exactly where this Chicken Pot Pie Soup recipe comes in.

I created this recipe on a rainy weekend afternoon when I craved the classic pot pie flavor but didn’t have the time (or patience) for pie crust. The goal was simple: to take everything I love about chicken pot pie and make it spoonable, stovetop-friendly, and ready in under an hour.

The result? A thick, velvety soup filled with tender chicken, sweet carrots, soft potatoes, peas, and a silky cream base that tastes like it’s been simmering all day. One spoonful and you’ll understand why this is so much more than just another soup—it’s pure comfort in a bowl.

Why I Love This Recipe

It’s a hug in a bowl. That’s the best way to describe it.

This Chicken Pot Pie Soup takes everything nostalgic and soothing about traditional pot pie and turns it into something easier, more versatile, and just as indulgent. It’s the kind of recipe you want to make on a chilly night, or when you’ve had a long week and just need something warm and familiar.

What makes it special is the way it hits every texture note. The broth is rich and creamy, but not heavy. The chicken is juicy and flavorful, thanks to a quick seasoning before it’s seared. The vegetables are tender but never mushy. And the thyme and garlic give it that unmistakable cozy flavor that just feels like home.

Also, this soup is incredibly flexible. You can use rotisserie chicken to save time, throw in extra vegetables if you have them, or even add a flaky biscuit or puff pastry on top if you’re craving that traditional crust element.

So if you love comfort food but want something easier than baking a whole pie—this soup’s for you.

Ingredients for Chicken Pot Pie Soup

Let’s be honest—one of the most appealing things about this soup is that it’s pantry-friendly. You probably have most of the ingredients already on hand. And even if you don’t, everything is simple, straightforward, and easy to find.

Here’s what you’ll need to bring this comforting dish to life:

The Essentials

Chicken breast or thighs: Boneless, skinless chicken breasts or thighs work great. Thighs are a little more flavorful and forgiving, but use what you prefer.
Onion, carrots, and celery: These aromatic vegetables are the foundation of that classic pot pie flavor.
Garlic: Fresh garlic adds a subtle depth that makes the broth feel slow-simmered.
Potatoes: Yukon Gold or red potatoes add heartiness and help thicken the soup naturally.
Frozen peas: Added at the end to maintain color and sweetness.
Butter and flour: This duo forms a roux, the base for the creamy texture.
Chicken broth: Use low-sodium so you can control the salt level.
Heavy cream or half-and-half: To make the soup luxuriously rich without being overly heavy.
Thyme and parsley: Fresh or dried thyme gives that signature pot pie flavor. Parsley adds brightness at the end.
Salt and pepper: Essential for seasoning at every stage.

Optional Add-ins

Corn: Adds a pop of sweetness and texture.
Mushrooms: For a slightly earthier flavor.
Bay leaf: Adds aromatic depth if you’re simmering longer.

All of these ingredients work together to build a broth that’s rich, savory, and layered in flavor—exactly what you want in a comfort soup.

How Much Time Will You Need

Making Chicken Pot Pie Soup is surprisingly quick—especially for how indulgent it tastes.

Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Total Time: About 50-55 minutes

This recipe is easy enough for a weeknight, but still feels special enough for a Sunday dinner.

How to Make This Chicken Pot Pie Soup

You don’t need to be a professional cook to pull this off. The method is straightforward and rewarding. Follow these steps for the perfect creamy pot pie soup.

Step – 1: Prepare the Chicken

Season your chicken breasts or thighs with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat.

Sear the chicken for 4–5 minutes per side, until golden brown and cooked through. Remove from the pot and set aside to cool. Once cooled, shred or cube the chicken and reserve.

Step – 2: Sauté the Veggies

In the same pot, add butter. Once melted, toss in the diced onions, carrots, and celery. Sauté for about 6–7 minutes, until softened and fragrant. Add the garlic and cook for another 30 seconds.

If you’re using mushrooms, this is where you’d add them too.

Step – 3: Build the Roux

Sprinkle flour over the cooked vegetables and stir continuously for about 2 minutes. This roux helps thicken your soup and gives it a silky texture.

Step – 4: Add the Broth and Potatoes

Slowly pour in the chicken broth while stirring, ensuring no lumps remain. Add your diced potatoes, thyme, and a pinch more salt and pepper. Bring to a boil.

Once it’s boiling, reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender.

Step – 5: Add Chicken, Cream, and Peas

Return the shredded chicken to the pot and stir in the heavy cream or half-and-half. Let everything simmer together for 5–10 minutes.

Add the frozen peas and cook for another 2–3 minutes. Taste and adjust seasoning if needed.

Step – 6: Serve and Garnish

Remove from heat. Sprinkle with fresh chopped parsley and serve hot with a warm biscuit or puff pastry on the side.

Substitutions

Can’t find one of the ingredients? No problem—this recipe is flexible enough for swaps without sacrificing flavor.

Chicken thighs for breasts: If you prefer dark meat or a juicier texture, boneless thighs are an excellent substitute.
Milk for cream: Use whole milk or evaporated milk to cut back on richness without losing the creamy texture.
Vegetable broth instead of chicken broth: For a more plant-based option or lighter flavor.
Gluten-free flour: Swap the all-purpose flour for a 1:1 gluten-free blend to make it gluten-friendly.
Non-dairy milk: Use unsweetened almond or oat milk and skip the butter for a dairy-free version. Just note that it’ll change the texture slightly.

These substitutions allow you to tailor the recipe to dietary needs or pantry limitations while still getting that classic pot pie flavor.

Best Side Dish of Chicken Pot Pie Soup

This soup is filling enough to stand on its own, but it shines even brighter with the right companion on the side. Here are three delicious ideas to elevate the experience:

Flaky Buttermilk Biscuits: Soft and buttery, perfect for dipping into the creamy broth.
Garlic Roasted Green Beans: A crisp, savory veggie that balances out the richness.
Mini Puff Pastry Twists: A playful and elegant touch that adds a hint of crunch.

Whether you’re serving this for a family dinner or a cozy night solo, these sides turn the meal into something truly memorable.

Serving and Presentation Tips

When it comes to serving Chicken Pot Pie Soup, you want to highlight its creamy texture, comforting ingredients, and that nostalgic pot pie feeling—but with a little elegance.

One of my favorite ways to present this soup is in wide, shallow bowls. This lets the colors of the vegetables and herbs pop, and gives you space to garnish attractively.

Sprinkle the top with freshly chopped parsley or a pinch of thyme leaves. Add a crack of black pepper for a finishing touch. If you’re serving guests or just want to make the meal feel extra special, pair each bowl with a buttery puff pastry square or a split, toasted biscuit right on the rim of the bowl.

For family dinners, try setting the pot right in the middle of the table and letting everyone ladle their own bowl. Add small bowls of toppings like shredded cheese, herbs, or even crispy onions so everyone can customize to their liking.

Tips and Tricks to Make This Recipe Even Better

If you want a soup that tastes like it’s been simmering all day—without the hours—these tips will help you elevate every spoonful:

Brown the chicken well. Getting a golden sear on the chicken builds that savory base flavor.
Layer your seasoning. Don’t wait until the end to salt. Add a little during each step—when cooking the chicken, sautéing the vegetables, and simmering the broth. This creates depth.
Use fresh herbs if possible. Dried herbs work, but fresh thyme and parsley brighten the soup in a way that feels fresh and homemade.
Simmer low and slow once the cream is added. Avoid boiling after the dairy goes in to keep the texture silky, not grainy.
Add a splash of white wine. Just 2–3 tablespoons during the veggie sauté stage can add a touch of acidity and complexity.

Want it even heartier? Stir in a handful of cooked egg noodles or serve it over mashed potatoes for an ultra-comforting twist.

Common Mistakes to Avoid

Even a simple soup like this has a few pitfalls. Watch out for these common errors to ensure your Chicken Pot Pie Soup turns out rich, smooth, and deeply flavorful:

Boiling the cream. This can cause the soup to break or curdle. Always reduce the heat before adding dairy.
Undercooking the roux. If you don’t cook the flour for long enough, your soup may taste starchy. Cook it for at least 2 minutes before adding the broth.
Adding peas too early. Frozen peas should be stirred in at the end. If added too early, they’ll turn dull and mushy.
Overloading with salt. Since the soup reduces as it simmers, it’s best to add salt gradually and taste as you go.
Skipping the garnish. A little fresh herb or a drizzle of cream on top makes a big difference in how the soup looks and tastes.

How to Store It

One of the best things about Chicken Pot Pie Soup? It stores beautifully and tastes even better the next day.

In the fridge: Let the soup cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat: Warm over low heat on the stovetop or microwave in short bursts, stirring frequently. Add a splash of broth or milk if it thickens too much.
In the freezer: This soup can be frozen, but keep in mind that soups with dairy may separate a bit when thawed. Freeze in individual portions, leaving room at the top of the container for expansion. Thaw overnight in the fridge and reheat gently.

Pro tip: If you plan to freeze it, leave out the cream and peas until reheating. Add them fresh just before serving for best texture.

FAQ

Can I use rotisserie chicken instead of raw chicken?
Yes! Just shred the rotisserie chicken and add it when the recipe calls for returning the chicken to the pot. This can save you about 10 minutes.

Can I make this gluten-free?
Absolutely. Swap the all-purpose flour for a gluten-free 1:1 flour blend and double-check that your broth is gluten-free.

How do I make it dairy-free?
Use olive oil instead of butter, and substitute coconut milk, almond milk, or oat milk for the cream. Keep in mind that this may slightly change the flavor and consistency.

Can I make this in a slow cooker?
Yes, though you’ll still need to make the roux separately on the stove. Cook the chicken, veggies, broth, and seasonings in the slow cooker on low for 6 hours, then stir in the roux and cream before serving.

What’s the best way to thicken the soup more?
Let the soup simmer uncovered a little longer, or mash a few potatoes into the broth. You can also add a cornstarch slurry if needed—just whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end.