From time to time, I crave the classic chicken pot pie, but baking a whole pie takes too long and creates a lot of dishes. In soup form, it’s much quicker, lighter, and easier to customize. And what I love most is that it keeps the same cozy flavors without the fuss of crust or extra baking time. There’s nothing quite as cozy as a warm bowl of Chicken Pot Pie Soup. This soup takes all the flavors of a classic chicken pot pie—the creamy sauce, tender chicken, and vegetables—and turns it into a comforting, easy-to-make dish.

I have tried many variations over the years. I use fresh vegetables whenever possible, like carrots, celery, and peas, to keep the soup bright and flavorful. Always make sure your chicken is cooked tender and shredded, because that makes the soup rich and hearty. I also love a splash of cream at the end—it adds a silky texture that makes this soup feel truly special.

You can serve this soup in big bowls for lunch or dinner. Some crusty bread on the side pairs perfectly, also with a sprinkle of fresh thyme or parsley on top for a fresh, bright touch. A little puff pastry square over each serving can make it extra fun and festive, almost like mini pot pies without the extra baking.

Its Perfect For:

• Cozy family dinners on cold nights
• Easy weeknight meals when you’re short on time
• Comfort food cravings without the extra fuss
• Meal prepping for lunches or quick dinners
• Serving guests at casual gatherings or potlucks

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 sheet puff pastry (optional, for topping)

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Ladle

How to Make Chicken Pot Pie Soup

Step 1

Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant, releasing their natural sweetness.

Step 2

Make the base: Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1–2 minutes, allowing the flour to slightly toast and remove any raw taste. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly into a creamy base.

Step 3

Add cream and seasoning: Stir in the heavy cream, shredded chicken, peas, thyme, and rosemary. Let the soup simmer for 10–12 minutes so the flavors meld together. Season with salt and black pepper to taste. Taste as you go and adjust seasoning if needed—this is where the warmth and comfort come together!

Step 4

Optional puff pastry topping: If you want a fun “pot pie” effect, preheat your oven to 400°F (200°C). Cut the puff pastry into small squares and bake according to package instructions until golden and puffy. Serve these on top of individual bowls of soup for a crunchy, buttery finish.

Step 5

Serve the soup: Ladle the soup into bowls, making sure each serving gets plenty of tender chicken, veggies, and creamy broth. Top with puff pastry squares if using, or sprinkle with a little extra thyme for a cozy, comforting touch.

Tips for the Best Chicken Pot Pie Soup

• Cook your vegetables slowly: I sauté onions, garlic, carrots, and celery over medium heat. This releases their sweetness and builds deep flavor for the soup. Don’t rush this step—it really makes a difference.
• Use shredded chicken: I always shred cooked chicken instead of cubing it. Shredded pieces soak up the creamy broth, giving every spoonful more flavor.
• Toast the flour lightly: I sprinkle flour over the sautéed vegetables before adding the broth. Cooking it for a minute or two removes the raw taste and thickens the soup perfectly.
• Don’t skip seasoning: I taste as I go and adjust salt, pepper, and herbs. This keeps the soup balanced and flavorful from start to finish.
• Use fresh or frozen peas: I add them at the end of cooking. They stay bright and sweet without turning mushy, adding color and texture.
• Stir in cream at the end: I add heavy cream after simmering the soup. It keeps the soup smooth, creamy, and rich without curdling.
• Make it ahead: I prepare the soup a day before serving. It tastes even better the next day because the flavors have more time to blend.

Optional Ingredients

• Corn kernels for sweetness
• Mushrooms for earthiness
• Potatoes for extra heartiness
• Leeks for mild onion flavor
• Celery seeds for subtle depth
• Parmesan cheese for a savory finish

How to Serve Chicken Pot Pie Soup

I love serving this soup in big, warm bowls, especially on chilly evenings. I usually ladle plenty of creamy broth, tender chicken, and colorful vegetables into each bowl so every spoonful feels hearty. I sometimes place a small square of puff pastry on top or serve it alongside crusty bread—it adds a fun, comforting pot pie feel without extra baking time.

I also enjoy adding a sprinkle of fresh herbs like parsley, thyme, or a little rosemary right before serving. It brightens the flavors and adds a lovely aroma. For extra flair, a tiny dash of black pepper or smoked paprika on top can give each bowl a little warmth and color, making it feel cozy and inviting.

I often pair this soup with simple sides like a crisp salad, roasted vegetables, or a light slaw if it’s dinner. For lunch, I keep it simple with crackers or toasted bread on the side. It’s flexible—you can serve it as a casual family meal, a comforting lunch for yourself, or even a centerpiece for a small gathering with friends. Each way, it feels nourishing, filling, and absolutely delicious.

Is Chicken Pot Pie Soup Healthy?

Chicken Pot Pie Soup can be healthy if made with fresh vegetables and lean chicken. Using moderate cream and skipping extra butter keeps it lighter, while still creamy and flavorful.

It’s a great way to get protein and vitamins in one bowl. Plus, you can add extra veggies for more fiber and nutrients, making it a filling and balanced meal for lunch or dinner.

Variations and Substitutions

• Dairy-free version: Use coconut milk or unsweetened almond milk instead of cream. It stays creamy and adds a slight sweetness.
• Gluten-free version: Use cornstarch or gluten-free flour instead of all-purpose flour to thicken. The soup remains thick and velvety.
• Low-carb version: Skip potatoes or flour, and add extra veggies like zucchini or cauliflower. It’s lighter but still hearty.
• Spicy twist: Add a pinch of cayenne or smoked paprika. It gives warmth without overwhelming the classic flavors.
• Chicken alternatives: Use rotisserie chicken for convenience or turkey for a seasonal twist. Both work beautifully in this soup.
• Vegetable-heavy: Add mushrooms, corn, or bell peppers for a veggie-packed version. It’s colorful and flavorful.
• Herb-forward: Use fresh thyme, sage, or rosemary. It creates a fragrant, aromatic soup perfect for gatherings.
• Cheesy version: Stir in shredded cheddar or Parmesan at the end. It adds a rich, creamy flavor that’s irresistible.

How to Store and Reheat

Store leftover Chicken Pot Pie Soup in an airtight container in the fridge. It stays fresh for up to 3–4 days. Make sure it cools completely before sealing to keep the flavors intact.

To reheat, pour the soup into a pot over medium-low heat. Stir occasionally to prevent sticking. If the soup thickened in the fridge, add a splash of broth or cream to bring back the perfect consistency.

Frequently Asked Questions About Chicken Pot Pie Soup

Can I freeze this soup?
Yes! Chicken Pot Pie Soup freezes beautifully. Let it cool completely, then store in airtight containers or heavy-duty freezer bags. Reheat gently on the stove over medium heat, stirring occasionally, and add a splash of broth or cream if it thickened in the freezer.

Can I use raw chicken?
Absolutely. If using raw chicken, add it to the simmering broth and cook until fully done, then shred it before adding the cream. This ensures the soup stays tender and flavorful while maintaining a creamy texture without overcooking the chicken.

Can I use frozen vegetables?
Yes, frozen peas, corn, or carrots work perfectly. Add them a few minutes before the soup is finished so they stay vibrant and slightly firm. This keeps the soup colorful, fresh, and full of texture.

Can I make it spicy?
Definitely! I like to add a pinch of cayenne pepper, smoked paprika, or even a little hot sauce if I want a gentle kick. Start small and taste as you go—it’s easy to adjust the heat without overpowering the comforting creamy flavor.

Chicken Pot Pie Soup Recipe

Recipe by Maria MeyerCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

This Chicken Pot Pie Soup recipe is cozy, versatile, and perfect for any occasion. With these tips, variations, and serving ideas, you’ll have a soup that feels homemade, comforting, and delicious every time.

Ingredients

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• 2 cups cooked chicken, shredded

• 1 cup frozen peas

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1 sheet puff pastry (optional, for topping)

Directions

• Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant, releasing their natural sweetness.
• Make the base: Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1–2 minutes, allowing the flour to slightly toast and remove any raw taste. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly into a creamy base.
• Add cream and seasoning: Stir in the heavy cream, shredded chicken, peas, thyme, and rosemary. Let the soup simmer for 10–12 minutes so the flavors meld together. Season with salt and black pepper to taste. Taste as you go and adjust seasoning if needed—this is where the warmth and comfort come together!
• Optional puff pastry topping: If you want a fun “pot pie” effect, preheat your oven to 400°F (200°C). Cut the puff pastry into small squares and bake according to package instructions until golden and puffy. Serve these on top of individual bowls of soup for a crunchy, buttery finish.
• Serve the soup: Ladle the soup into bowls, making sure each serving gets plenty of tender chicken, veggies, and creamy broth. Top with puff pastry squares if using, or sprinkle with a little extra thyme for a cozy, comforting touch.