If you love the creamy, cozy filling inside a homemade chicken pot pie, you are going to love this Chicken Pot Pie Soup. It has everything we love about classic chicken pot pie—tender chicken, potatoes, carrots, peas, and a rich, creamy broth—but without having to make an actual pie.
This is one of those cold-weather dinners that just feels like comfort food. It is hearty enough to serve as a complete meal, easy enough for a weeknight dinner, and absolutely delicious served with warm biscuits or baked puff pastry for dipping.
And honestly, the puff pastry might be my favorite part! They give you that buttery, flaky element you would normally get from the crust on a traditional chicken pot pie.
Why You'll Love This Chicken Pot Pie Soup
Chicken pot pie is one of my favorite old-fashioned comfort foods, but sometimes I don't want to go through all the work of making the crust and assembling an entire pie.
That's where this soup comes in.
You get that same creamy chicken pot pie flavor in a big bowl of soup. It's warm, filling, and perfect for fall and winter.
It's also a great recipe when you have leftover chicken that needs to be used. Rotisserie chicken works wonderfully here, too.
Ingredients
For this Chicken Pot Pie Soup, you will need:
- 4 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups potatoes, peeled and diced
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Biscuits or baked puff pastry for serving
You can use russet or Yukon Gold potatoes for this recipe. I especially like Yukon Gold because they have a creamy texture and hold their shape nicely in the soup.
How to Make Chicken Pot Pie Soup
Start by melting the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds to 1 minute.
Sprinkle the flour over the vegetables. Stir everything together and cook for about 1 to 2 minutes. Cooking the flour briefly gets rid of that raw flour taste and creates the base that will thicken the soup.
Slowly pour in the chicken broth while stirring continuously. This helps prevent lumps from forming.
Add the milk, heavy cream, potatoes, thyme, rosemary, salt, and pepper.
Bring the soup to a gentle simmer. Reduce the heat and cook for approximately 15 to 20 minutes, or until the potatoes and carrots are tender.
Be sure to stir the soup occasionally, especially as it begins to thicken.
Once the potatoes are tender, stir in the cooked chicken, frozen peas, and frozen corn.
Continue cooking for another 5 to 10 minutes, until everything is heated through and the soup is thick and creamy.
Taste and adjust the salt and pepper if needed.
Ladle the soup into bowls and serve it piping hot with warm biscuits.
Don't Forget the Bread!
A bowl of Chicken Pot Pie Soup practically begs for a biscuit or baked puff pastry on the side.
You can make homemade buttermilk biscuits, use refrigerated biscuits, or even bake frozen biscuits when you need to get dinner on the table quickly.
Split a biscuit in half and place it right on top of the soup, or use it to soak up that creamy broth. For the puff pastry, I just baked a whole sheet and then cut them into rectangles.
If you want to make the meal feel even more like traditional chicken pot pie, you can also bake pieces of puff pastry and serve those on top.
Can I Use Rotisserie Chicken?
Absolutely!
Rotisserie chicken makes this recipe incredibly easy. Remove the meat from the chicken and shred or chop it into bite-sized pieces.
You'll need about 3 cups of cooked chicken.
This recipe is also a great way to use leftover roasted chicken, baked chicken breasts, or even leftover turkey after Thanksgiving.
Can I Use Frozen Vegetables?
Yes. In fact, frozen vegetables can make Chicken Pot Pie Soup even easier.
Instead of chopping carrots and using separate peas and corn, use about 2 to 3 cups of a frozen mixed vegetable blend.
Look for one containing carrots, peas, corn, and green beans for that classic chicken pot pie combination.
Add frozen vegetables toward the end of the cooking time so they don't become overly soft.
How to Make Your Soup Thicker
Chicken Pot Pie Soup should be creamy and slightly thick—almost like the filling inside a chicken pot pie.
The flour in this recipe will naturally thicken the soup as it cooks.
If you want an even thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering soup and cook for a few minutes until it reaches your desired consistency.
Keep in mind that the soup will also thicken slightly as it cools.
What to Serve With Chicken Pot Pie Soup
Since this soup already contains chicken, potatoes, and vegetables, you really don't need much to turn it into a complete dinner.
Serve it with:
- Buttermilk biscuits
- Sourdough bread
- Dinner rolls
- Puff pastry squares
- Crackers
- A simple green salad
A thick slice of homemade bread is also perfect for getting every last bit of creamy broth from the bottom of the bowl.
How to Store Leftovers
Allow leftover Chicken Pot Pie Soup to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3 to 4 days.
The soup will thicken considerably after it has been refrigerated. When reheating, add a splash of chicken broth or milk until it reaches the consistency you like.
Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stove.
Can You Freeze Chicken Pot Pie Soup?
You can freeze it, but soups containing dairy and potatoes can sometimes change texture after thawing.
For the best results, make the soup through the step where you add the broth and potatoes, but leave out the milk, cream, and frozen vegetables.
Freeze the soup base, thaw it in the refrigerator, and then add the dairy, chicken, peas, and corn while reheating.
If you freeze the finished soup, it will still taste good, but you may need to whisk it well while reheating to bring the creamy broth back together.
Easy Chicken Pot Pie Soup
There is just something about a big pot of homemade soup simmering on the stove when the weather turns chilly.
This Chicken Pot Pie Soup takes everything you love about the classic comfort-food dinner and turns it into an easy, creamy soup the whole family can enjoy.
The combination of tender chicken, potatoes, vegetables, herbs, and creamy broth makes every spoonful taste like the inside of a homemade chicken pot pie.
Add a warm buttery biscuit on the side, and you've got the perfect cozy dinner.
Love Soup Recipes? Check These Out!
Chicken Pot Pie Soup
This creamy Chicken Pot Pie Soup has all the comforting flavors of classic chicken pot pie in an easy one-pot meal. Tender chicken, potatoes, carrots, peas, and corn are simmered in a rich, creamy broth and served with flaky puff pastry or warm biscuits.
Ingredients
- 4 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups potatoes, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- Baked puff pastry squares or biscuits, for serving
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables. Stir well and cook for 1 to 2 minutes.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Add the milk, heavy cream, potatoes, thyme, rosemary, salt, and black pepper. Stir to combine.
- Bring the soup to a gentle simmer. Reduce the heat and cook for 15 to 20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
- Stir in the cooked chicken, frozen peas, and corn.
- Continue simmering for another 5 to 10 minutes, or until the chicken and vegetables are heated through and the soup is thick and creamy.
- Taste and adjust the salt and pepper as needed.
- Ladle into bowls and serve with a flaky puff pastry square or warm biscuit on top.
Notes
Rotisserie chicken works great and makes this soup especially quick to prepare.
For an easy shortcut, substitute 2 to 3 cups of frozen mixed vegetables for the carrots, peas, and corn.
If the soup gets too thick, stir in additional chicken broth or milk until it reaches your preferred consistency.
For the puff pastry, cut thawed puff pastry into rectangles or squares and bake according to the package directions until puffed and golden brown. Place one on top of each bowl just before serving so it stays crisp.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk or chicken broth when reheating because the soup will thicken as it sits.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 765Total Fat: 42gSaturated Fat: 20gUnsaturated Fat: 22gCholesterol: 197mgSodium: 1249mgCarbohydrates: 53gFiber: 7gSugar: 8gProtein: 43g
