Chicken Pot Pie Soup

Chicken Pot Pie Soup is like a warm hug in a bowl, bringing together tender chunks of chicken, creamy broth, and those classic pot pie veggies like carrots, peas, and…

By Willow • December 29, 2025 • Reading time: 5 min

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Chicken Pot Pie Soup is like a warm hug in a bowl, bringing together tender chunks of chicken, creamy broth, and those classic pot pie veggies like carrots, peas, and potatoes. It’s comforting and satisfying, with just the right mix of flavors and textures to make you feel instantly cozy.

I love making this soup when I want all the good stuff of a chicken pot pie but without the fuss of making a crust. What I really enjoy is adding a sprinkle of fresh herbs on top and a little flaky biscuit on the side to dunk into the soup—it makes the meal feel special but still easy.

This soup is perfect for chilly days when you want something filling and simple. It’s one of those recipes that leftovers taste even better the next day, so I often make a big batch to enjoy a few times. It’s a family favorite, and I think you’ll find it hard to resist coming back for seconds!

Key Ingredients & Substitutions

Chicken: Using rotisserie chicken is a great shortcut, but you can also boil or roast your own. Leftover cooked chicken works well, making this recipe very flexible.

Vegetables: Classic pot pie veggies like carrots, celery, potatoes, and peas are key. Frozen peas can replace fresh ones easily, and if you like, add corn for extra sweetness.

Dairy: Milk or heavy cream both work. Cream makes the soup richer, while milk keeps it lighter. You can also try half-and-half for a balance.

Thyme: Fresh thyme adds a lovely herbal note, but dried thyme works fine too. Just remember dried herbs are more concentrated, so use less if substituting.

How Do You Make a Smooth, Thick Soup Without Lumps?

The secret lies in making a good roux and careful whisking when adding liquids:

• After sautéing veggies, sprinkle flour and stir constantly for 2–3 minutes to cook out the raw taste.
• Gradually add chicken broth and milk while whisking to prevent lumps.
• Keep the heat medium and stir often as the soup thickens to avoid sticking.

Patience here ensures a creamy base that coats the veggies and chicken nicely without clumps of flour.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
• Wooden spoon or silicone spatula – great for stirring the roux and keeping the soup from sticking.
• Whisk – helps whisk in the broth and milk smoothly, avoiding lumps.
• Knife and cutting board – for chopping vegetables and shredding chicken easily.
• Ladle – makes serving the soup neat and easy, especially with chunky ingredients.

Flavor Variations & Add-Ins

• Swap chicken for turkey – a tasty way to use holiday leftovers and still get that pot pie flavor.
• Add mushrooms – sautéed mushrooms bring a nice earthy depth to the soup.
• Use sweet potatoes instead of regular potatoes for a hint of sweetness and rich color.
• Stir in a handful of fresh spinach or kale near the end for added nutrition and color.

Chicken Pot Pie Soup

Ingredients You’ll Need:

For The Soup:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 2 cups cooked chicken, shredded (rotisserie or boiled chicken works well)
• 1 cup frozen peas
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and pepper to taste
• Fresh thyme sprigs, for garnish

Optional Topping:

• 4 biscuits or puff pastry rounds, baked separately

How Much Time Will You Need?

This soup takes about 10 minutes of prep time and 30 minutes to cook. Total time is roughly 40 minutes. It’s great for a quick, comforting meal any day of the week!

Step-by-Step Instructions:

1. Sauté The Vegetables:

Start by melting butter in a large pot or Dutch oven over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until they are soft and smell wonderful.

2. Add Garlic and Make Roux:

Stir in minced garlic and cook for 1 minute. Sprinkle flour over the veggies and stir constantly for 2-3 minutes to cook the flour—this will thicken the soup nicely.

3. Add Liquids and Potatoes:

Soon after, slowly whisk in chicken broth and milk or cream, making sure it’s smooth with no lumps. Turn up heat slightly and bring to a gentle simmer. Throw in diced potatoes and cook 15 minutes until tender.

4. Finish the Soup:

Add shredded chicken, frozen peas, thyme, salt, and pepper. Let it all cook together for about 5 more minutes so flavors blend perfectly.

5. Serve and Garnish:

Dish the hot soup into bowls. Top each bowl with a warm biscuit or puff pastry if you like, and sprinkle with fresh thyme sprigs for a lovely finish.

Can I Use Frozen Chicken in This Soup?

Yes! Just make sure the chicken is fully thawed and shredded before adding it to the soup. Using leftover cooked chicken or rotisserie chicken works great too.

Can I Make This Soup Ahead of Time?

Absolutely. Prepare the soup fully, then let it cool before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

How Do I Store Leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

Can I Substitute the Milk or Cream?

Yes! Half-and-half or even a non-dairy milk like oat or almond milk can be used, but keep in mind this may slightly change the creaminess and flavor of the soup.