Few things feel more comforting than a warm bowl of Chicken Pot Pie Soup on a chilly evening. It’s like your favorite pot pie—creamy, hearty, full of tender chicken and veggies—but without the fuss of pie crust or baking. Instead, this version captures everything we love about the classic in one easy, soul-warming pot.
As a baker who grew up in the South, I believe comfort food should taste like a hug in a bowl. This soup does just that. Each spoonful brings tender bites of chicken, sweet carrots, earthy potatoes, and peas floating in a rich, velvety broth. It’s perfect for cozy nights in, meal prepping for the week, or feeding a crowd on a budget.
And the best part? You can make it on the stovetop or in your slow cooker, so it fits right into your schedule. Serve it with biscuits, puff pastry squares, or crusty bread for that signature pot pie magic—no oven required.
Table of Contents
Why You’ll Love Chicken Pot Pie Soup
You’ll fall in love with this soup for so many reasons:
- All the flavors of classic pot pie—minus the crust fuss
- One-pot simplicity: easy to cook, easy to clean up
- Creamy, hearty, and loaded with tender chicken and vegetables
- Perfect for slow cooker or stovetop
- Freezes and reheats beautifully
- Family-friendly comfort food that feels homemade and special
This Creamy Chicken Pot Pie Soup is cozy, simple, and nourishing—everything you want in a homemade soup recipe.
Ingredients
Here’s everything you’ll need for this creamy bowl of comfort.
For the Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 cups whole milk (or half-and-half for richer soup)
- 1 cup heavy cream
- 2 cups cooked, shredded chicken (rotisserie or leftover chicken)
- 1 cup diced potatoes (Yukon Gold or russet)
- 1 cup frozen peas
- 1 cup corn (fresh, frozen, or canned and drained)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
- 1 tbsp fresh lemon juice (optional, brightens flavor)
Optional Toppings
- Buttery biscuits or puff pastry squares
- Chopped parsley
- Cracked black pepper
Step-by-Step Instructions
1. Sauté the aromatics
In a large Dutch oven or heavy pot, melt butter and olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant. Add minced garlic and cook 30 seconds more.
2. Make the roux
Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes, stirring constantly, to remove any raw flour taste. This forms the thick base that will give the soup its creamy pot pie texture.
3. Add broth and milk
Slowly whisk in chicken broth, a little at a time, to prevent lumps. Stir until smooth. Add the milk and heavy cream, then bring the mixture to a gentle simmer.
4. Add the chicken and veggies
Add shredded chicken, potatoes, corn, peas, thyme, parsley, salt, and pepper. Stir well. Simmer uncovered for about 20–25 minutes, or until potatoes and carrots are tender and the soup has thickened.
5. Finish and serve
Taste and adjust seasoning. Add a splash of lemon juice for a bright finish if desired. Ladle the soup into bowls and top with biscuits, puff pastry squares, or fresh herbs.
Tip: For slow cooker version, combine all ingredients except milk, cream, and flour. Cook on LOW 6 hours or HIGH 3–4 hours. Whisk flour into milk and cream, then stir into slow cooker during the last 30 minutes to thicken.
How to Serve Chicken Pot Pie Soup
There’s no wrong way to serve Chicken Pot Pie Soup, but there are some deliciously right ways.
The simplest serving is straight from the pot into warm bowls, topped with fresh herbs and a sprinkle of black pepper. For that signature pot pie touch, add a biscuit or puff pastry square on top—it soaks up the creamy gravy and gives each spoonful that cozy, crusty texture we all love.
If you’re hosting a crowd, set up a “soup bar” with toppings like shredded cheese, crumbled bacon, chopped herbs, and toasted baguette slices. Everyone can personalize their bowl.
Pair this soup with a crisp green salad to balance the creaminess, or with roasted veggies for extra color and nutrition.
Looking for more cozy recipes? Try :
To serve family-style, bring your Dutch oven straight to the table. The steam rising from the pot and the smell of buttery chicken gravy will have everyone leaning in for seconds.
How to Store Chicken Pot Pie Soup
This soup tastes even better the next day—like all the best comfort foods.
Refrigerate: Let the soup cool completely, then transfer to airtight containers. It keeps up to 4 days in the refrigerator.
Reheat: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth to loosen the texture as it reheats.
Microwave: For single servings, microwave in 30–40 second bursts, stirring between intervals.
Freeze: Yes, you can freeze this soup! Cool completely, then freeze in airtight containers for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove with a bit of milk to bring back the creaminess.
Pro tip: If you plan to freeze it, leave out the potatoes—they can turn grainy when thawed. Instead, add freshly cooked potatoes or rice after reheating.
Tips to Make Chicken Pot Pie Soup Perfect Every Time
- Use rotisserie chicken: It’s flavorful, tender, and saves time.
- Don’t rush the roux: Cooking the flour for a minute before adding broth prevents a raw flour taste.
- Whisk slowly: Pour broth gradually while whisking to keep the soup smooth and lump-free.
- Add milk slowly: Avoid curdling by keeping the heat medium and adding dairy gradually.
- Make it extra creamy: Stir in an extra splash of cream or a knob of butter just before serving.
- Thicken as needed: If your soup feels too thin, whisk 1 tablespoon of cornstarch into 2 tablespoons of milk and stir it in during the last few minutes.
- Customize your veggies: Swap in mushrooms, green beans, or leeks depending on what’s in season.
- For extra comfort: Top each bowl with a golden biscuit or flaky puff pastry.
This recipe is simple, forgiving, and always delicious—perfect for both weeknights and Sunday suppers.
Variations of Chicken Pot Pie Soup
1. Slow Cooker Chicken Pot Pie Soup: Add everything except dairy and flour to your slow cooker. Cook on LOW for 6 hours. Stir in milk and flour mixture during the final 30 minutes to thicken.
2. Turkey Pot Pie Soup: Use leftover turkey instead of chicken—perfect for the holidays.
3. Dairy-Free Version: Use olive oil instead of butter and oat milk or coconut milk instead of cream. The flavor will be slightly lighter but still rich.
4. Gluten-Free Option: Replace flour with 1:1 gluten-free all-purpose flour or cornstarch slurry.
5. Vegetable Pot Pie Soup: Skip the chicken and double the vegetables for a hearty vegetarian meal. Add white beans for protein.
6. Biscuit Topping Bake: Pour the soup into a baking dish, top with biscuit dough, and bake until golden brown—an easy hybrid between soup and casserole.
7. Cheddar Twist: Stir in 1 cup of shredded cheddar cheese right before serving for a cheesy version that kids adore.
This creamy, adaptable soup works for any mood, season, or pantry lineup.
FAQs
Q1: Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! It stores beautifully and tastes even better the next day.
Q2: How can I make this soup thicker?
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp milk) near the end, or simmer a few extra minutes uncovered.
Q3: Can I make this soup dairy-free?
Yes—use olive oil, vegetable broth, and a non-dairy milk like oat or almond.
Q4: What’s the best bread to serve with it?
Homemade biscuits, puff pastry, or crusty baguette slices soak up that creamy gravy perfectly.
Q5: Can I use raw chicken instead of cooked?
Yes. Add diced raw chicken after the broth step and simmer until cooked through before adding milk and cream.
Final Thoughts
Chicken Pot Pie Soup is everything we love about Southern comfort food—creamy, hearty, cozy, and nostalgic. It takes the familiar warmth of chicken pot pie and turns it into a one-pot, no-crust wonder that’s easy enough for weeknights and special enough for Sunday supper.
Whether you make it on the stovetop or let it simmer all day in the slow cooker, this soup will fill your kitchen with the smell of home. Pair it with biscuits, pour it into your favorite bowl, and enjoy the taste of comfort one spoonful at a time.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Soup Recipe turns classic pot pie into a cozy, creamy, one-pot soup loaded with tender chicken, carrots, peas, potatoes, and corn. Serve with biscuits or puff pastry for that true pot pie feeling.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 cups whole milk (or half-and-half)
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup diced potatoes (Yukon Gold or russet)
- 1 cup frozen peas
- 1 cup corn (fresh, frozen, or canned and drained)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional)
- Biscuits or puff pastry, for serving
Instructions
1. Melt butter with olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
2. Stir in garlic and cook 30 seconds. Sprinkle flour over vegetables and cook 1–2 minutes, stirring constantly.
3. Slowly whisk in chicken broth until smooth, then add milk and heavy cream. Bring to a gentle simmer.
4. Add shredded chicken, diced potatoes, peas, corn, thyme, parsley, salt, and pepper. Stir well.
5. Simmer 20–25 minutes, stirring occasionally, until potatoes and carrots are tender and soup is creamy and thick.
6. Stir in lemon juice if using. Taste and adjust seasoning. Serve hot with biscuits or puff pastry squares.
Notes
Slow cooker: add everything except flour, milk, and cream. Cook on LOW 6 hours. Whisk flour into milk/cream and stir in during the last 30 minutes to thicken.
To freeze, leave out potatoes and add them fresh when reheating.
Thin with extra broth or milk when reheating.
Great with a side of salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg