Creamy Chicken Pot Pie Soup
Creamy Chicken Pot Pie Soup is a cozy, comforting dish filled with tender chicken, hearty vegetables, and a rich, velvety broth that tastes just like the classic pie filling. It’s perfect for chilly nights but we love it all year-around here in Texas – because I’m a soup gal! Pair with crumbly biscuits, puff pastry, or plain old crackers!
Pot Pie Soup
Some days just call for a big bowl of comfort, and that’s exactly what this creamy chicken pot pie soup delivers. It’s everything you love about the classic dish – tender chicken, sweet peas, hearty potatoes, and that rich, velvety sauce – but without the fuss of making a crust.
I’m sharing this delicious soup today because it’s the perfect bridge between the seasons. When the weather can’t decide if it’s summer or fall, this soup has your back – hearty enough to warm you up, yet fresh enough to keep things light. And if I’m being honest, I’ll take a bowl of comfort any day of the year (yes, even during our hot summers!).
Reasons to Love Chicken Pot Pie Soup:
- Hug in a bowl – All the cozy comfort of chicken pot pie, but in slurpable, creamy soup form.
- Dinner hero – Hearty enough to be the main event, no side dishes required.
- Better the next day – Like a fine wine, the flavors just get richer after a night in the fridge.
- Make it your own – Toss in whatever veggies you’ve got, or make it extra easy with rotisserie chicken.
- One pot = less dishes – More time for Netflix, less time scrubbing pans.
- Cold-weather BFF – Warms you right to your toes when the temps drop.
- Crowd pleaser – From toddlers to grandparents, everyone goes back for seconds.
What You’ll Need:
- unsalted butter
- fresh veggies – onion, carrots, celery, russet potatoes, and garlic
- seasonings – salt, pepper, onion powder, dried thyme
- all-purpose flour
- lower-sodium chicken broth
- chicken breasts
- frozen peas and frozen corn
Ingredient Substitutions:
If you want to switch things up in your chicken pot pie soup, there are plenty of easy substitutions to try.
- For the protein, swap the chicken for leftover turkey, rotisserie chicken for convenience, ham for a smoky twist, or even white beans or chickpeas for a vegetarian version.
- Mix up the vegetables by adding green beans for color, spinach or kale for extra greens, or mushrooms for earthy flavor.
- To make it creamy, you can use half-and-half for a lighter texture, coconut milk for a dairy-free option, or evaporated milk for richness without the heaviness of cream.
How to make Creamy Chicken Pot Pie Soup:
Step 1
Prep veggies. Use a sharp knife to peel and dice the veggies – onion, carrots, celery, and potatoes. Be sure to dice the potatoes fairly small so they cook quicker in the soup.
Step 2
Sauté veggies. Heat a medium stock pot over medium heat. Add butter and when melted, add chopped onions, carrots, celery, and potatoes. Cook for about 5-6 minutes or until veggies start to soften. Add garlic, salt, pepper, onion powder, and thyme – and stir for another minute.
Step 3
Add flour. Then add the flour and stir constantly for a couple of minutes, or until flour completely absorbs into the veggies.
Step 4
Cook chicken. Add the chicken broth and bring mixture to a boil. Then add the chicken chunks to the soup and reduce heat to a rolling simmer. Let cook until chicken registers (on a digital thermometer) at about 160 degrees F, about 10 minutes or so. Then use a tongs to remove chicken to a clean plate to rest for 10 minutes. Shred chicken and set aside.
NOTE: Try using your mixer to shred the chicken. It’s incredibly quick and easier than using two forks!
Step 5
Continue cooking. After removing the chicken, add the heavy cream and let the soup cook until the potatoes are fork tender.
Step 6
Add remaining ingredients. Add the frozen peas, corn, and shredded chicken. Cook for a few minutes or until soup is piping hot.
Step 7
Serve soup. Serve the creamy chicken pot pie soup with crackers, buttermilk biscuits, or crusty bread.
Storing and Freezing
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- We like to meal prep this soup and place in individual meal prep containers for lunches on the go!
- Freeze leftover cooled soup in an airtight container for up to three months. Thaw and reheat.
Recipe FAQs:
Cooked, shredded chicken breast or rotisserie chicken both work great. We like to cook the chicken directly in the soup.
A combination of butter, flour, and milk or cream creates a rich, velvety base. You can also stir in a little sour cream or cream cheese for extra richness.
Absolutely. It reheats well on the stovetop or in the microwave. Just stir in a splash of broth or milk if it thickens too much.
It’s delicious with biscuits, puff pastry squares, or crusty bread on the side – just like a deconstructed pot pie!
Other Delicious Soup Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Creamy Chicken Pot Pie Soup Recipe
Ingredients
- 6 Tablespoons unsalted butter
- 1 cup white onion – diced
- 2 cups carrots – diced
- 3 cups russet potatoes – peeled and diced
- 1 cup celery – diced
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon EACH onion powder, dried thyme
- 6 Tablespoons all-purpose flour
- 6 cups lower-sodium chicken broth
- 1 ½ pounds chicken breasts – cut into large pieces
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Prep veggies. Use a sharp knife to peel and dice the veggies – onion, carrots, celery, and potatoes. Be sure to dice the potatoes fairly small so they cook quicker in the soup.
- Sauté veggies. Heat a medium stock pot over medium heat. Add butter and when melted, add chopped onions, carrots, celery, and potatoes. Cook for about 5-6 minutes or until veggies start to soften. Add garlic, salt, pepper, onion powder, and thyme – and stir for another minute.6 Tablespoons unsalted butter, 1 cup white onion, 2 cups carrots, 1 cup celery, 3 cups russet potatoes, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon EACH onion powder, dried thyme
- Add flour. Then add the flour and stir constantly for a couple of minutes, or until flour completely absorbs into the veggies.6 Tablespoons all-purpose flour
- Cook chicken. Add the chicken broth and bring mixture to a boil. Then add the chicken chunks to the soup and reduce heat to a rolling simmer. Let cook until chicken registers (on a digital thermometer) at about 160 degrees F, about 10 minutes or so. Then use a tongs to remove chicken to a clean plate to rest for 10 minutes. Shred chicken and set aside.Chicken is considered done at 165 degrees F. We normally allow for a bit of carry-over cooking and remove the chicken at 160 degrees F.6 cups lower-sodium chicken broth, 1 ½ pounds chicken breasts
- NOTE: Try using your mixer to shred the chicken. It’s incredibly quick and easier than using two forks!
- Continue cooking. After removing the chicken, add the heavy cream and let the soup cook until the potatoes are fork tender.1 cup heavy cream
- Add remaining ingredients. Add the frozen peas, corn, and cooked and shredded chicken. Cook for a few minutes or until soup is piping hot.1 cup frozen peas, 1 cup frozen corn
- Serve soup. Serve the creamy chicken pot pie soup with crackers, buttermilk biscuits, or crusty bread.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- We like to meal prep this soup and place in individual meal prep containers for lunches on the go!
- Freeze leftover cooled soup in an airtight container for up to three months. Thaw and reheat.
I spotted this recipe in Sue’s “Five Things Friday” email and just had to try it. I used half and half and leftover grilled chicken which gave it a slightly smoky taste. It is so creamy and completely satisfying. After far too many sample tastings I sent a spur of the moment text to my neighbors who joined us for a dinner that had everyone asking for more (and the recipe). Thanks Sue for another winner!
I love it! Thanks for your feedback Judy!
The perfect bowl of comfort to warm your belly!
One of my favorite NEW soup recipes!