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.

A white ladle holds thick creamy soup filled with multiple layers of diced light beige chicken pieces, soft white potato chunks, bright orange carrot slices, yellow corn kernels, and vibrant green peas, all mixed in a smooth, pale cream broth with specks of black pepper and green herbs sprinkled on top; the background shows more of the same soup resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Soup Recipe

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.

Flat lay of fresh yellow onion chopped into medium pieces, peeled and diced russet potatoes in half-inch cubes, peeled and diced bright orange carrots, crisp diced celery ribs, whole uncracked brown eggs, small white ceramic bowls holding creamy milk and thick heavy cream, a small white bowl filled with fresh green peas, another small white bowl with yellow corn kernels, three sprigs of fresh fragrant rosemary, a few sprigs of fresh thyme, bright green chopped parsley, two fresh bay leaves, cubes of rich golden butter, a pile of tender cooked shredded chicken, all arranged neatly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with creamy chicken and vegetable soup sits on a round wooden tray placed on a white marbled surface. The soup has layers of white creamy broth mixed with chunks of white chicken pieces, bright orange carrot cubes, yellow corn, green peas, and potato pieces. The soup is garnished with chopped green herbs and a sprig of fresh parsley on top. On the side of the bowl, a piece of crusty light brown bread is partially dipped into the soup. Next to the tray, there are golden brown biscuits placed on the white marbled surface, with crumbs scattered around. A spoon rests on the wooden tray beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

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

chicken pot pie soup - Serving Suggestion

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:

Can I use leftover rotisserie chicken for this soup?

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.

Can I make this soup dairy-free?

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.

How do I thicken the soup if it’s too thin?

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.

Can I add other vegetables to this soup?

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.