There’s something irresistibly cozy about a warm bowl of soup that tastes just like your favorite comfort food. This Creamy Chicken Pot Pie Soup Recipe brings all the hearty, savory flavors of a classic pot pie into a creamy, slurpable bowl that feels like a hug from the inside. Trust me, once you make this, it might just become your go-to weeknight dinner.
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Why You'll Love This Recipe
I’m genuinely excited about this soup because it tastes like traditional chicken pot pie without all the fuss of rolling out crust or waiting forever for it to bake. It’s creamy, packed with veggies, and super comforting — perfect for chilly nights or when you want something wholesome yet easy to whip up.
- Ultimate Comfort Food: Every spoonful tastes like homemade chicken pot pie, but in a rich, creamy soup form that warms you up fast.
- Loaded with Veggies: Carrots, celery, peas, potatoes—this soup sneaks in plenty of nutrients without feeling heavy.
- Super Versatile: You can swap veggies, use leftover chicken, or even add a bit of spice to make it your own.
- Weekend or Weeknight Friendly: It’s comforting enough for a special meal but simple enough to make on a busy evening.
Ingredients & Why They Work
The beauty of this Creamy Chicken Pot Pie Soup Recipe lies in its familiar, wholesome ingredients that build flavor layer by layer. The combination of herbs, tender veggies, and rich dairy creates that luscious creaminess we all love and expect from pot pie.
- Butter: Gives the soup a silky base and helps develop flavor when cooking the veggies and making the roux.
- Yellow Onion: Adds a sweet, savory depth that balances the creaminess perfectly.
- Garlic: Just a touch to enhance the savory aroma without overpowering the other flavors.
- Celery: Classic pot pie veggie that adds freshness and subtle crunch.
- Carrots: Provide natural sweetness and color, making the soup inviting and hearty.
- Chicken Broth (low-sodium): Controls the salt level and brings that essential chicken stock flavor.
- Russet Potatoes: They hold their shape while cooking but lend a nice creaminess as they soften.
- Fresh Thyme & Rosemary: These herbs give the soup an earthy, homey feel, just like traditional pot pie.
- Bay Leaves: Infuse subtle herbaceous notes while simmering.
- All-Purpose Flour: Used to make the roux for thickening the soup—don’t skip this step!
- Milk & Heavy Cream: Together, they create that silky, creamy texture without being too heavy.
- Frozen or Fresh Peas: Adds a pop of sweetness and color.
- Frozen Corn (Optional): Gives a little extra sweetness and texture if you want it.
- Cooked Shredded Chicken: The protein star of the show—rotisserie chicken works like a charm here.
- Fresh Parsley: Stirred in at the end for a fresh, bright finish.
Make It Your Way
I love how flexible this Creamy Chicken Pot Pie Soup Recipe is—you can easily swap in whatever veggies you have on hand or adjust the herbs to suit your taste. I often add a pinch of crushed red pepper flakes if I'm craving a little kick, or replace the rosemary with sage for a slightly different herb profile.
- Variation: Once, I made this with sweet potatoes instead of russets, and the natural sweetness made it feel extra special for a fall meal.
- Dairy-Free Option: Swap milk and cream for coconut milk or cashew cream to keep it creamy but dairy-free.
- Vegetarian Twist: Skip the chicken and add hearty mushrooms or chickpeas for a filling meatless version.
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Step 1: Sauté the Veggies for Depth
Start by melting 1 tablespoon of butter in a large pot over medium-high heat. Toss in the chopped onion, celery, and carrots and sauté for about 3 minutes until they start to soften and smell amazing. Add the minced garlic and cook for another minute—watch it carefully so it doesn’t burn. This step builds the base flavor, so don't rush it!
Step 2: Simmer the Soup Base
Next, pour in the chicken broth and add the diced potatoes, fresh thyme, rosemary, bay leaves, and a pinch of salt and pepper. Bring the soup to a low boil, then reduce to medium-low. Push the veggies down gently into the broth and let it simmer, stirring occasionally, until the potatoes are nearly tender — about 15 minutes. This gentle simmer is key to getting perfectly tender potatoes without them falling apart.
Step 3: Make the Creamy Roux
While the soup simmers, melt the remaining 5 tablespoons of butter in a separate medium saucepan over medium heat. Stir in the flour and cook constantly for about 1 ½ minutes to get rid of the raw flour taste. Slowly whisk in the milk—do this gradually to avoid lumps. Season with a little salt and pepper. Keep stirring until the mixture thickens to a creamy consistency. Stir in the heavy cream, then cover and set aside.
Step 4: Bring It All Together
Add the peas and corn to your pot and let them warm through for 3–4 minutes. Stir your creamy milk mixture into the soup along with the shredded chicken. If the soup feels too thick, don't hesitate to add a splash of chicken broth to thin it out just a little. Finally, remove the bay leaves and stir in the fresh parsley for that bright finish.
Top Tip
Over the years, I’ve learned that the little details really take this Creamy Chicken Pot Pie Soup Recipe from good to unforgettable. Here's what I keep in mind:
- Sauté Slowly: Don’t rush cooking your veggies at the start; it unlocks so much flavor.
- Whisk Milk Gradually: When making the roux, adding milk slowly while whisking prevents lumps—a smooth roux makes all the difference.
- Don’t Overcook Potatoes: Keep an eye on doneness so they’re tender but not mushy, preserving that nice bit of texture.
- Fresh Herbs Rule: Using fresh thyme and rosemary wakes up the whole pot, but dried can work in a pinch—just use less.
How to Serve Creamy Chicken Pot Pie Soup Recipe
Garnishes
I’m a big fan of topping this soup with a sprinkle of fresh parsley and a little cracked black pepper. Sometimes, I add a pinch of shredded sharp cheddar for a melty surprise. A dollop of sour cream or Greek yogurt on top can also add a nice tang, especially if you’ve spiced up the base a bit.
Side Dishes
Of course, a classic pairing for this soup is warm buttermilk biscuits—they soak up the creamy broth beautifully. For a lighter option, a simple mixed green salad with a bright vinaigrette balances the richness. On chilly days, some crusty bread or garlic knots are always a hit to dunk into the bowl.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini bread bowls—that wow-factor gets guests talking! You could also ladle it into rustic mugs for a casual afternoon meal or garnish each serving with tiny sprigs of fresh herbs for a pretty touch. It’s surprisingly elegant for such a humble dish.
Make Ahead and Storage
Storing Leftovers
After enjoying the first bowl, I store leftover soup in an airtight container in the fridge for up to 3 days. The flavors deepen, so next-day leftovers can be even better than the first! Just give it a good stir before reheating.
Freezing
I’ve successfully frozen this soup in portions for up to 2 months. When freezing, skip the parsley and add it fresh when reheating. Thaw in the fridge overnight and warm gently on the stove to keep the creamy texture intact.
Reheating
To reheat, warm on medium-low heat in a pot, stirring often to prevent sticking or curdling. If the soup thickened too much, add a little chicken broth or milk to loosen it up. Avoid boiling to keep it silky smooth.
Frequently Asked Questions:
Absolutely! I often use shredded rotisserie chicken because it’s convenient and adds great flavor. Just add it toward the end so the chicken stays tender.
Yes, you can replace the milk and heavy cream with coconut milk, cashew cream, or any other plant-based milk. Keep in mind the flavor and texture will shift slightly, but it will still be delicious and creamy.
To thicken the soup, you can simmer it uncovered a bit longer (stirring frequently to prevent burning), or whisk in a slurry made from a tablespoon of flour or cornstarch mixed with cold water. Add slowly to avoid lumps.
Definitely! Feel free to add mushrooms, green beans, or even diced zucchini. Just add hearty veggies early in the cooking process and quicker-cooking ones toward the end so they don’t get mushy.
Final Thoughts
This Creamy Chicken Pot Pie Soup Recipe holds a special place in my recipe box because it blends ease, comfort, and home-style goodness all in one pot. I love pulling it together for dinners when I want to spoil my family with something hearty but fuss-free. I hope you’ll give this warm, cozy soup a try — it might just become your next favorite comfort meal to share.
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Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Pot Pie Soup combines all the comforting flavors of a classic pot pie in a creamy, flavorful soup. Loaded with tender chicken, fresh vegetables, and herbs, this recipe is perfect for a warming family meal.
Ingredients
Main Ingredients
- 6 tablespoon butter, divided
- 1 ¼ cups chopped yellow onion (1 medium)
- 1 tablespoon minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 ½ cups low-sodium chicken broth
- 2 cups heaping peeled and diced russet potatoes, ½-inch dice (2 medium potatoes)
- 2 teaspoon minced fresh thyme (or 1 teaspoon dried)
- 2 teaspoon minced fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 6 tablespoon all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 tablespoon chopped fresh parsley
Instructions
- Prepare the vegetables: Melt 1 tablespoon butter in a large pot over medium-high heat. Add the chopped onion, carrot, and celery and sauté for 3 minutes until slightly softened. Add garlic and sauté for another 1 minute until fragrant.
- Simmer the soup base: Pour in the chicken broth, then add diced potatoes, thyme, rosemary, bay leaves, and season with salt and pepper to taste. Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, press the vegetables down into the broth, and let it simmer, stirring occasionally, until the potatoes are almost tender, about 15 minutes.
- Make the roux and thickener: While the soup simmers, melt the remaining 5 tablespoon butter in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly, for 1 ½ minutes to create a roux. Slowly whisk the milk into the roux, season with salt and pepper, and continue stirring until the mixture thickens without boiling. Stir in the heavy cream, then remove from heat and cover with a lid.
- Add vegetables and chicken: Add peas and corn to the soup once the potatoes are nearly tender and heat through for a few minutes. Then stir the thickened milk mixture and shredded chicken into the soup. If the soup is too thick, thin it with a little more chicken broth to your desired consistency.
- Finish and serve: Remove the bay leaves, stir in fresh parsley, adjust seasoning if needed, and serve the soup warm. For an extra comforting touch, serve with warm biscuits (not included in nutrition estimate).
Notes
- Serve with biscuits like classic buttermilk, drop biscuits, parmesan, or cheddar chive varieties for a complete meal.
- Use bone-in cooked or rotisserie chicken for extra flavor and moisture.
- Feel free to substitute low-fat milk and cream alternatives if desired, but this will affect creaminess.
- If you prefer a thicker soup, increase flour by 1-2 Tbsp, or cook longer to reduce the liquid.
- Frozen peas and corn can be used directly from the freezer without thawing.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg

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