You know those days when you just want something warm, creamy, and comforting—like a hug in a bowl? That’s how Chicken Pot Pie Soup came to life in my kitchen.
One cold evening, I had leftover chicken and a craving for pot pie, but I didn’t want to fuss with crusts or baking. So I turned it into soup. And honestly? It might be even better than the classic pie.
This soup is everything you love about a pot pie—tender chicken, soft veggies, creamy broth, and cozy flavors—but simpler and quicker. Let me walk you through it like we’re cooking together in your kitchen.
What Makes Chicken Pot Pie Soup So Special
Here’s the thing: this soup hits all the right notes. It’s creamy but not heavy, full of flavor but easy to make, and it feels like something your grandma would’ve made on a cold day.
The base is a smooth, savory broth made from chicken, milk or cream, and a touch of butter and flour for that silky texture.
Then come the stars—chunks of chicken breast or rotisserie chicken, diced carrots, celery, potatoes, and peas. Together, they make every spoonful cozy and satisfying.
What I love most? You can taste the nostalgia. It’s like pot pie without the crust guilt—but if you’re missing that golden crunch, don’t worry, I’ll show you how to fix that later.
Ingredients You’ll Need
You probably have most of these ingredients already in your kitchen.
Main Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and cubed
- 1/2 cup peas (frozen works perfectly)
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons flour (for thickening)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: a sprinkle of thyme or parsley for that earthy flavor
If you’re in a rush, rotisserie chicken saves time and still gives amazing flavor.
Step-by-Step: How to Make Chicken Pot Pie Soup
Alright, let’s keep it simple and cozy.
Step 1: Sauté the Veggies
In a large pot, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook until they’re soft and the kitchen smells amazing—about 5 minutes.
Step 2: Add the Potatoes and Broth
Add in your diced potatoes and pour in the chicken broth. Bring it to a simmer. Let it cook until the potatoes are tender, around 10–12 minutes.
Step 3: Thicken the Soup
In a small bowl, mix the flour with a bit of milk to make a smooth paste. Slowly add this to the soup while stirring. It’ll start thickening in minutes—like magic.
Step 4: Add the Chicken and Cream
Now stir in the shredded chicken, remaining milk or cream, and peas. Simmer for another 5 minutes. Everything should be soft, creamy, and perfectly blended.
Step 5: Season and Serve
Add salt, pepper, and herbs to taste. Stir once more and serve hot.
That’s it. You just made the coziest bowl of Chicken Pot Pie Soup without any stress.
How to Make It Even Better
Want to take this soup up a notch? Try these little upgrades:
- Add biscuits or puff pastry on top: Bake some store-bought biscuits and serve them over the soup for that pot pie crunch.
- Mix in sweet corn: It gives a pop of sweetness and extra texture.
- Add shredded cheese: A little cheddar melts beautifully into the broth.
- Use leftover turkey: Perfect for after Thanksgiving!
Sometimes I even toss in cooked noodles when I want something heartier—it’s like chicken noodle soup’s creamy cousin.
Why You’ll Love This Recipe
You’ll love it because it’s simple, cozy, and made with real ingredients. It tastes like something you’d get from a family kitchen, not a restaurant.
It’s also:
- Quick: Ready in about 30 minutes.
- One-pot: Less cleanup, more eating.
- Kid-friendly: Creamy and mild—kids love it.
- Comfort in a bowl: Perfect for lazy evenings, sick days, or rainy nights.
Honestly, every time I make this, I end up going for seconds. There’s just something about that creamy broth that makes you keep dipping your spoon.
How to Store and Reheat
If you somehow manage to have leftovers (rare in my house!), here’s what to do:
- Store: Keep it in an airtight container in the fridge for up to 3 days.
- Reheat: Warm it on the stove over medium heat. Add a splash of milk or broth if it gets too thick.
- Freeze: Yes, you can freeze it! Just skip the potatoes—they can get mushy. Add them fresh when reheating.
What to Serve With Chicken Pot Pie Soup
This soup is hearty enough on its own, but here are a few sides that go great with it:
- Flaky biscuits or buttered rolls
- Side salad with light vinaigrette
- Roasted veggies for a full meal
- Or even crackers if you’re in a lazy mood (we’ve all been there)
My Little Secret Tip
Here’s my go-to trick: toss a few crushed Ritz crackers or buttery croutons on top. They give the soup that pot pie “crust” feeling without baking. Every bite gets creamy, crunchy, and cozy.
FAQs About Chicken Pot Pie Soup
1. Can I use leftover chicken?
Absolutely! Leftover roasted or grilled chicken works perfectly. Just make sure it’s shredded or diced before adding.
2. Can I make this soup ahead of time?
Yes. Make it a day before and store it in the fridge. The flavors get even better the next day.
3. Can I make it dairy-free?
You can. Use coconut milk or almond milk instead of cream, and olive oil instead of butter.
4. How do I thicken the soup without flour?
Use cornstarch mixed with water or blend a bit of the soup and add it back in for a natural thickness.
5. Can I add more veggies?
Of course! Corn, green beans, or mushrooms fit right in.
Final Thoughts
This Chicken Pot Pie Soup is my comfort cure for cold days, long weeks, or whenever life feels a little too fast. It’s easy, creamy, and full of that homemade warmth that reminds you of childhood dinners.
Next time you crave comfort food but don’t want the fuss of pie crusts, grab a pot and make this soup. One spoonful, and you’ll get why I call it my “bowl of cozy.”
