Chicken Pot Pie Soup delivers all the flavors of the classic comfort food—without the fuss of a crust. It’s hearty, rich, and loaded with tender chicken, vegetables, and a creamy broth that tastes like a warm hug in a bowl. This one-pot recipe is easy to make, perfect for cold nights, and just as satisfying as the traditional pie version.

What Makes This Soup Special?

Unlike traditional pot pie, this soup is quicker and easier to prepare, but still captures everything you love about it. It’s creamy, thick, and full of flavor thanks to a buttery roux and flavorful chicken broth. The best part? You can serve it with buttery biscuits or puff pastry on the side for that “crust” experience, but without turning on the oven.

Cooking Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp salt
½ tsp black pepper
¼ cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas
1 cup corn (fresh, frozen, or canned)
1 cup heavy cream or half-and-half
1 tsp dried thyme
1 tsp dried parsley
Optional: store-bought biscuits or puff pastry for serving

Instructions

1. Sauté the Veggies

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.

2. Make the Roux

Sprinkle flour over the veggies and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

3. Add Broth and Simmer

Gradually whisk in the chicken broth. Stir until the mixture is smooth and begins to thicken. Add thyme, parsley, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.

4. Stir in Chicken and Veggies

Add shredded chicken, peas, and corn to the pot. Simmer for another 5 minutes until heated through.

5. Finish with Cream

Reduce heat to low and stir in the heavy cream. Let it warm through, but do not boil. Taste and adjust seasoning if needed.

6. Serve and Enjoy

Ladle the soup into bowls and serve with biscuits or puff pastry for dipping.

Variations

Low Carb: Skip the flour and thicken with a cornstarch slurry or use cauliflower for extra bulk.
Add Potatoes: Dice a small potato and add with the veggies for a heartier version.
Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat.
Cheesy Twist: Stir in a handful of shredded cheddar for a creamy, cheesy flavor.

Equipment You’ll Need

Large pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Whisk

Nutritional Information (Approx. Per Serving)

Calories: 360
Protein: 22g
Carbohydrates: 20g
Fat: 22g
Sugar: 4g
Sodium: 650mg

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

My Cooking Experience

I’ve made this soup dozens of times during the colder months, and it never fails to bring smiles. It’s one of those dishes that’s cozy and nostalgic—like a homey version of something grandma used to make. I especially love serving it with flaky biscuits, and it makes the kitchen smell absolutely amazing.

Conclusion

Chicken Pot Pie Soup takes everything you love about a pot pie and transforms it into a creamy, cozy, and comforting bowl of goodness. It’s perfect for feeding a crowd or prepping ahead for meals throughout the week. One bite and you’ll be hooked on this rich, soul-warming favorite.