Chicken Pot Pie Soup is a creamy, comforting soup version of the classic pot pie – loaded with tender chicken, vegetables, and a rich, savory broth finished with biscuit or pastry pieces for that pot-pie feel. Chicken Pot Pie Soup is exactly what you want on a chilly night: all the flavors of chicken pot pie simplified into a spoonable, family-friendly meal.
This Chicken Pot Pie Soup brings together shredded chicken, carrots, peas, potatoes, and a velvety roux-based broth for quick weeknight satisfaction. If you love cozy, hearty soups, this Chicken Pot Pie Soup is an instant favorite – rich, filling, and easy to make. For another creamy comfort option, try this slow-cooker potato soup for busy days.
Table of Contents
Why It Works
This Chicken Pot Pie Soup succeeds because it captures everything people love about traditional chicken pot pie without the time-consuming crust preparation or long baking time. The recipe delivers comfort food satisfaction in a fraction of the time, making it perfect for busy weeknights when you’re craving something warm and satisfying.
- Creamy base: A flour-and-butter roux thickens the broth so it clings to chicken and vegetables, creating that signature pot pie richness without heavy cream.
- Balanced vegetables: Potatoes and carrots add body and heartiness, while peas bring a pop of sweetness and bright color that makes each spoonful visually appealing.
- Versatile: Use leftover roast chicken, rotisserie chicken, or quick-cooked chicken thighs – whatever you have on hand works beautifully.
- One-pot ease: Most of the cooking happens in a single pot, minimizing cleanup and making this an ideal weeknight dinner solution.
- Kid-friendly: The familiar flavors appeal to picky eaters while still satisfying adults who want real comfort food.
The beauty of this soup lies in its flexibility. You can prepare it start to finish in about 40 minutes, or use shortcuts like pre-cooked chicken and pre-cut vegetables to get dinner on the table even faster. The roux-thickened broth gives you that classic pot pie consistency without needing to make and bake a pie crust, saving significant time and effort.
Ingredients
Here’s everything you’ll need to make this warming Chicken Pot Pie Soup:
- 4 tablespoons unsalted butter – creates the roux base
- 1 medium onion, diced – aromatic foundation
- 2 stalks celery, diced – classic pot pie flavor
- 2 medium carrots, peeled and diced – sweetness and color
- 3 cloves garlic, minced – depth of flavor
- 1/3 cup all-purpose flour – thickening agent for creamy consistency
- 4 cups chicken broth – savory liquid base; use low-sodium to control salt
- 2 cups whole milk – adds richness; half-and-half works too
- 3 cups cooked, shredded chicken – rotisserie chicken is perfect here
- 2 medium potatoes, peeled and diced – body and heartiness
- 1 cup frozen peas – pop of color and sweetness
- 1 teaspoon dried thyme – signature pot pie herb
- Salt and black pepper to taste – essential seasoning
- 1 sheet refrigerated pie crust or 6 drop biscuits, baked and cut into pieces – to stir in or serve on top for authentic pot pie experience
For quick cooked chicken you can use baked thighs – see this helpful guide to baked boneless skinless chicken thighs.
Voice-search friendly note: “What you’ll need to make Chicken Pot Pie Soup” – these simple ingredients transform into a restaurant-quality soup at home.
Equipment
- Large Dutch oven or heavy-bottomed pot – essential for even heat distribution
- Wooden spoon or spatula – for stirring and scraping
- Measuring cups and spoons – accurate measurements ensure perfect consistency
- Knife and cutting board – for vegetable prep
- Ladle – for serving
- Whisk – helps prevent lumps when adding flour and liquids
Recommended: A 6-quart Dutch oven is ideal for this recipe, providing enough space for all ingredients while conducting heat evenly to prevent scorching the roux.
Step-by-Step Process
Step 1 – Sauté the aromatics
Heat: Melt butter in the Dutch oven over medium heat.
Cook: Add onion, celery, and carrots – sauté until softened, about 5-6 minutes, stirring occasionally. The vegetables should become tender and the onion should turn translucent. Stir in garlic and cook 30 seconds more until fragrant but not browned. This aromatic base builds the foundation of your soup’s flavor profile.
Step 2 – Make the roux
Combine: Sprinkle the flour over the vegetables and stir to coat everything evenly.
Cook: Cook the flour mixture for 1-2 minutes, stirring constantly to prevent burning. This crucial step removes the raw flour taste and allows the flour to toast slightly, which will help thicken your soup and add a subtle nutty flavor. The mixture should look paste-like and coat the vegetables.
Step 3 – Add liquids and potatoes
Pour: Slowly whisk in the chicken broth, adding it gradually to prevent lumps from forming. Once the broth is fully incorporated and smooth, whisk in the milk until the mixture is completely combined and free of lumps.
Simmer: Add diced potatoes and thyme to the pot, stir to combine, and bring to a gentle simmer. Cook for 12-15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork. The soup will begin to thicken as it simmers due to the roux and the starches released from the potatoes.
Step 4 – Add chicken and peas
Fold in: Stir in the shredded chicken and frozen peas, distributing them evenly throughout the soup.
Heat through: Simmer for 3-5 minutes until the chicken is heated through, the peas are tender, and the soup has reached your desired thickness. The soup should be creamy and coat the back of a spoon. Season generously with salt and black pepper, tasting and adjusting as needed.
Step 5 – Finish with pastry or biscuits
Prepare: If using pie crust pieces or biscuits, bake according to package directions and cut into bite-sized pieces. For pie crust, bake at 375°F (190°C) until golden brown, about 12-15 minutes. For biscuits, follow package instructions.
Serve: You have two options here – stir some pieces directly into the soup to soften slightly and meld with the broth, or ladle soup into individual bowls and top each serving with pieces to keep them crispier. Both methods give you that authentic pot-pie feel and texture.
Step 6 – Adjust and garnish
Taste: Give your Chicken Pot Pie Soup a final taste and adjust seasoning – add more salt, pepper, or a pinch of thyme if needed. The flavor should be savory, slightly herbaceous, and well-balanced.
Garnish: Top with chopped fresh parsley for color and freshness, or add a drizzle of cream for extra richness. Some cooks also like a crack of fresh black pepper on top for visual appeal and a slight peppery bite.
Pro Tips & Troubleshooting
- Use leftover roasted or rotisserie chicken to save 30+ minutes of cooking time. A store-bought rotisserie chicken is one of the best shortcuts for this recipe and adds wonderful depth of flavor.
- For a thicker soup, mash about a cup of the cooked potatoes against the pot wall with your spoon and stir them back in. This releases starches that naturally thicken the broth without adding more flour.
- Make it lighter by swapping whole milk for half-and-half, 2% milk, or even unsweetened almond milk. The soup will be slightly less rich but still delicious and creamy from the roux.
- Keep pastry crispy by adding baked pieces to individual bowls just before serving rather than stirring them all into the pot at once. This prevents them from becoming completely soggy.
- Prevent lumps in your roux by whisking constantly when adding liquids and adding broth gradually rather than all at once.
- Too thin? Simmer uncovered for 10-15 minutes to reduce and concentrate. Too thick? Add more broth or milk in small increments until you reach desired consistency.
- Make ahead: Prepare the soup base completely, but wait to add the pastry pieces until serving time. The soup reheats beautifully and actually tastes better the next day as flavors meld.
- Frozen vegetables work great – use a frozen mixed vegetable blend (carrots, peas, green beans) to cut prep time even further. Add them frozen in Step 4 and simmer until heated through.
Serving Suggestions
- Classic comfort dinner: Serve bowls of Chicken Pot Pie Soup with a side salad and crusty bread for a complete meal that satisfies without feeling too heavy.
- For a heartier dinner, pair this soup with roasted vegetables, simple steamed green beans, or garlic bread to round out the meal and add extra vegetables to the plate.
- Meal prep friendly: This Chicken Pot Pie Soup makes great leftovers for lunch the next day. Pack in individual containers with pastry pieces stored separately to add when reheating.
- Family-style serving: Ladle soup into a large serving bowl at the table and let everyone top their own with pastry pieces, parsley, and pepper. This makes dinnertime feel special and interactive.
- Potluck winner: Double the batch and transport in a slow cooker set to warm. Keep pastry pieces in a separate container for guests to add themselves.
Storage
- Refrigerate in an airtight container for up to 4 days. Store pastry pieces separately in a sealed bag to maintain some crispness.
- Freeze in portioned containers for up to 3 months – thaw overnight in the refrigerator before reheating. Note that the texture may change slightly due to the dairy and potatoes, but the flavor remains excellent.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or broth if the soup has thickened during storage. Microwave individual portions in 60-90 second intervals, stirring between, until steaming hot. Always reheat to at least 165°F (74°C) for food safety.
Nutrition (per serving – approximate, based on 6 servings)
- Calories: 420
- Fat: 22 g
- Carbohydrates: 28 g
- Protein: 24 g
- Fiber: 4 g
- Sodium: varies with broth used
This soup provides a balanced mix of protein from chicken, complex carbohydrates from potatoes, and vegetables for vitamins and fiber. To reduce calories and fat, use low-fat milk and reduce butter to 2-3 tablespoons while increasing broth slightly.
Food Safety
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) if cooking raw chicken for this recipe.
- Cool leftovers quickly – store within two hours of cooking to prevent bacterial growth. Use shallow containers for faster cooling.
- Reheat thoroughly to a simmer throughout (165°F internal temperature) before serving to ensure food safety.
- Proper storage: Keep refrigerated at 40°F or below. Don’t leave soup at room temperature for extended periods.
Frequently Asked Questions
Can I make this vegetarian?
Yes – replace chicken with hearty mushrooms, tempeh, or chickpeas and use vegetable broth instead of chicken broth. The result is just as satisfying and creamy.
Can I use instant potatoes instead of fresh?
You can, but fresh diced potatoes give better texture and more authentic pot pie experience. If using instant, adjust liquid amounts and add them at the end to control thickness.
How do I reheat without thinning the soup too much?
Gently simmer and avoid adding too much liquid at once. If it thins, stir in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water and simmer 2-3 minutes to thicken.
Can I make this in a slow cooker?
Yes. Sauté aromatics and make the roux on the stovetop first, then transfer to slow cooker with remaining ingredients except peas and pastry. Cook on low 4-6 hours, add peas in the last 30 minutes, and serve with pastry pieces.
What can I use instead of pie crust or biscuits?
Oyster crackers, saltine crackers, or even croutons provide a similar textural contrast. Puff pastry pieces also work beautifully and are easier to bake.
Conclusion
Chicken Pot Pie Soup transforms the beloved comfort classic into an easy, one-pot meal that’s perfect for busy weeknights or lazy weekends. This recipe gives you all the creamy, savory satisfaction of traditional chicken pot pie without the fuss of making and baking a crust.
The rich, roux-thickened broth, tender vegetables, and chunks of chicken create a hearty soup that feels like a warm hug in a bowl. For an easy, comforting twist on a classic, this recipe delivers all the flavors you love. For another trusted version and additional tips, see this detailed Chicken Pot Pie Soup. Try it tonight with your favorite pastry topping and make it a new family favorite!
Chicken Pot Pie Soup
Ingredients
Method
- Melt butter in the Dutch oven over medium heat.
- Add onion, celery, and carrots – sauté until softened, about 5 minutes.
- Stir in garlic and cook for an additional 30 seconds.
- Sprinkle the flour over the vegetables and stir to coat.
- Cook the flour for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly whisk in the chicken broth and milk until smooth.
- Add diced potatoes and thyme, bring to a gentle simmer and cook for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken and frozen peas.
- Simmer for 3-5 minutes until everything is heated and the soup is slightly thickened. Season with salt and pepper.
- If using pie crust pieces or biscuits, bake according to package directions and cut into pieces.
- Stir in some pieces to soften slightly or ladle soup and top each bowl with pieces for a pot-pie feel.
- Taste and adjust seasoning – add more salt, pepper, or a pinch of thyme.
- Top with chopped parsley or a drizzle of cream if desired.
