Chicken Pot Pie Soup is like a warm hug in a bowl—creamy, cozy, and filled with all the goodness of a classic pot pie without the extra work. Each spoonful blends tender chicken, soft potatoes, sweet carrots, and green peas in a rich, velvety broth that wraps you in comfort.
This soup is perfect for chilly days or when you’re craving that nostalgic homemade flavor but want something quicker than baking a full pie. The creamy base, savory herbs, and hearty vegetables make it feel like Sunday dinner in half the time. It’s easy, filling, and guaranteed to make everyone at the table happy.
I love serving this soup with a side of buttery biscuits or crusty bread for dipping. It’s also perfect for meal prep—stores beautifully, reheats well, and tastes even better the next day. Simple, wholesome, and satisfying, it’s the kind of comfort food that makes everything feel a little warmer.
Key Ingredients & Substitutions
Here’s what makes this soup so good—and how to customize it for your kitchen.
Chicken: Use cooked or shredded chicken breast for lean protein. Rotisserie or leftover roast chicken adds convenience and flavor.
Vegetables: The classic trio—carrots, celery, and onions—plus potatoes for heartiness. Swap potatoes for sweet potatoes or parsnips for a twist.
Mushrooms: Bring earthiness and depth. If you don’t have fresh mushrooms, omit or replace with a handful of frozen peas for balance.
Flour & Dairy: Flour thickens the base, while milk or cream makes it silky. Use gluten-free flour or cornstarch slurry and plant-based milk for dietary needs.
Herbs: Thyme and parsley are traditional. Add rosemary or sage sparingly for extra depth and cozy aroma.
How to Create the Perfect Creamy Base
The secret to a luscious, thick, and smooth soup base is in the order and temperature. Follow these steps for a flawless finish:
- Sauté the veggies first to release their flavor.
- Sprinkle flour evenly, stir well, and cook for 1–2 minutes to remove raw taste.
- Gradually pour in broth while stirring to prevent lumps.
- Simmer gently until the soup begins to thicken and vegetables soften.
- Stir in milk or cream at the end and heat gently without boiling to prevent curdling.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – for even cooking and heat retention.
- Wooden spoon or spatula – for stirring and scraping the base as it thickens.
- Measuring cups and spoons – to ensure balanced flavor and consistency.
- Knife and cutting board – for prepping vegetables and chicken safely.
- Soup ladle – for easy serving.
- Optional immersion blender – to blend part of the soup for a creamier texture.
Flavor Variations & Add-Ins
- Turkey Twist: Replace chicken with cooked turkey or ham for holiday leftovers.
- Smoky Flavor: Add cooked bacon or pancetta for depth and richness.
- More Greens: Stir in spinach, kale, or green beans near the end of cooking.
- Cheesy Option: Add ½ cup shredded cheddar or parmesan for a creamy, cheesy finish.
- Rustic Style: Top with puff pastry croutons or serve with flaky biscuits for that pot pie feel.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb cooked chicken breast, shredded or diced
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup frozen peas
- ¼ cup all-purpose flour
- 1 ½ cups milk or heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley (plus fresh parsley for garnish)
- Salt and black pepper to taste
- Optional: ¼ tsp dried rosemary or sage
To Serve (Optional):
- Flaky biscuits or puff pastry for dipping
How Much Time Will You Need?
This soup takes about 40 minutes total—10 minutes to prep, 30 minutes to cook. It’s the perfect balance of homemade comfort and weeknight convenience.
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened and aromatic.
2. Add Mushrooms and Potatoes
Stir in mushrooms and potatoes. Cook another 3–4 minutes, stirring occasionally.
3. Build the Base
Sprinkle flour evenly over the vegetables and stir to coat. Cook 1–2 minutes to eliminate raw flour taste. Gradually whisk in chicken broth to create a smooth mixture.
4. Simmer the Soup
Bring to a gentle simmer and cook for 15 minutes, until the potatoes and carrots are tender and the soup thickens slightly.
5. Add Milk and Herbs
Lower the heat, then stir in milk or cream, thyme, parsley, and seasoning. Simmer gently for 5 minutes without boiling.
6. Add Chicken and Peas
Stir in cooked chicken and frozen peas. Simmer 5 minutes more until heated through and creamy.
7. Serve & Enjoy
Taste and adjust seasoning. Garnish with fresh parsley and serve hot with puff pastry or biscuits for dipping.
Pro Tips for the Best Chicken Pot Pie Soup
- Thicken carefully: Cook flour briefly before adding liquid for the smoothest base.
- Don’t boil after adding milk: Keeps the texture silky, not grainy.
- Use full-fat dairy: For richer flavor and thicker consistency.
- Let it rest: The soup thickens slightly as it cools, just like a pot pie filling.
Frequently Asked Questions
Can I Use Frozen Chicken?
Yes! Just thaw it completely in the fridge overnight before adding it to ensure even heating and tenderness.
Can I Make It Ahead?
Absolutely. The flavors deepen beautifully overnight. Store in an airtight container up to 3 days and reheat gently on the stove.
How Can I Make It Dairy-Free?
Use unsweetened oat or almond milk and substitute flour with cornstarch or gluten-free flour. The soup will still be thick and creamy.
What’s the Best Way to Store Leftovers?
Keep refrigerated for up to 3 days or freeze without milk for up to 3 months. Add milk when reheating for best texture.
Serving & Storage Tips
Serve your Chicken Pot Pie Soup with buttery biscuits, crusty bread, or puff pastry strips for the full pot pie experience. It’s wonderful on cold evenings and perfect for sharing with family and friends.
This one-pot wonder has all the comfort of classic chicken pot pie—with less time, no crust to roll, and all the flavor you love. Warm, creamy, and deliciously nostalgic, it’s a bowlful of happiness.
