Chicken Pot Pie Soup is the coziest bowl of comfort you can imagine, capturing all the creamy, savory goodness of classic pot pie in a spoonable—and delightfully easy—form. Each sip is like a warm hug, packed with tender chicken, colorful vegetables, and a luxuriously creamy broth that has the power to turn any day around. Whether you’re seeking a comforting weeknight meal or looking to impress guests with something nostalgic, this soup is the perfect blend of simplicity and home-cooked love.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Pot Pie Soup is how everyday ingredients transform into pure comfort, each one playing a delicious role. A few pantry and fridge staples come together, turning basic basics into a bowlful of golden, creamy delight. Let’s take a look at what you’ll need!

Chicken breast or thighs: Tender chunks cook quickly and stay juicy—choose what you love or what’s on hand.
Carrots: Sliced rounds add bright color and sweet notes that balance the richness of the broth.
Celery: Its subtle crunch and aroma are the backbone of every great soup base.
Onion: Provides savory depth, melding beautifully into the creamy background.
Frozen peas: Tossed in at the end, they give pops of green and sweetness.
Garlic: Just a bit, sautéed to fragrant perfection, builds irresistible flavor.
Poultry seasoning or dried thyme: Classic herbs that instantly evoke the comfort of pot pie.
Flour: Whisked in to thicken the soup, creating that signature creamy, pot pie-like texture.
Chicken broth: The savory base that ties all the flavors together—use low-sodium for more control over seasoning.
Milk or half-and-half: For an extra lush, creamy finish that makes this soup so satisfying.
Butter: Essential for sautéing vegetables and starting off the roux—it’s the flavor foundation.
Salt and pepper: Don’t underestimate their power; season as you go for the best results.
Optional: Puff pastry, pie crust crackers, or biscuits: For that true pot pie experience, add a flaky topper (instructions below!)

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Start by heating butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking until the vegetables are just tender and beginning to turn golden. Toss in the minced garlic and poultry seasoning (or thyme), and stir for another minute—this is where the kitchen begins to smell impossibly good!

Step 2: Cook the Chicken

Add the chicken pieces directly to the pot with the veggies and let them cook until they start to turn white on the outside. Don’t worry if they’re not fully cooked at this stage; they’ll finish up as the soup simmers and soak up all those savory flavors.

Step 3: Build the Roux

Sprinkle the flour over everything in the pot and stir well, letting it coat the vegetables and chicken. Cook for 1–2 minutes—the flour should lose that raw smell, turning slightly golden, which ensures a silky, lump-free broth.

Step 4: Add Broth and Simmer

Slowly stir in the chicken broth, scraping up any browned bits from the bottom of the pot (they’re flavor gold!). Bring everything to a gentle boil, then lower to a simmer, letting the soup bubble away until the chicken is cooked through and the vegetables are perfectly tender.

Step 5: Stir in Cream and Veggies

Lower the heat and pour in the milk or half-and-half for that dreamy, creamy finish. Add the frozen peas and let everything heat through for a few more minutes—just long enough for the peas to turn vibrant and sweet. Taste and adjust with salt and pepper as needed.

Step 6: Top and Serve

Ladle your Chicken Pot Pie Soup into bowls and, if desired, top with baked puff pastry squares, pie crust crackers, or a warm, buttery biscuit sitting right on the rim. Serve hot and savor every spoonful!

How to Serve Chicken Pot Pie Soup

Garnishes

Sprinkle a little bit of freshly cracked black pepper or a shower of chopped fresh parsley right before serving for a splash of color and a fresh finish. For true pot pie character, float a perfectly golden puff pastry square or a mini pie crust cracker right on top. A simple sprinkle of flaky sea salt can also do wonders to highlight the creaminess.

Side Dishes

You truly don’t need much alongside a big bowl of Chicken Pot Pie Soup, but pairing it with a leafy green salad dressed in a tangy vinaigrette makes for a refreshing, balanced meal. A warmed biscuit or a slice of rustic bread is also welcome for dunking, making sure you don’t miss a drop of that luscious broth.

Creative Ways to Present

For a standout presentation, serve your Chicken Pot Pie Soup in individual ovenproof bowls topped with circles of puff pastry—bake until golden and serve straight from the oven! Mason jars are adorable for portable servings at a gathering, or you can pour the soup into a hollowed-out bread bowl for something truly memorable at a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

Seal any leftover Chicken Pot Pie Soup in an airtight container and refrigerate for up to 4 days. As the flavors meld, the soup often tastes even better the next day, making it a fantastic option for meal prep or easy lunches!

Freezing

This soup freezes surprisingly well. Let it cool completely, ladle into freezer-safe containers or bags, and freeze for up to 2 months. Just keep in mind that the texture might thicken a bit after thawing due to the creamy base, but a quick splash of milk or broth brings it right back.

Reheating

To reheat, place the soup in a pot over medium-low heat, stirring occasionally until warmed through. If the soup seems too thick, just add a little extra broth or milk while heating. Avoid boiling once the cream is in to keep the texture ultra-smooth.

FAQs

Can I make Chicken Pot Pie Soup with leftover cooked chicken or turkey?

Absolutely! Stir shredded cooked chicken or turkey into the soup after the vegetables are tender. It’s a fantastic way to use up leftovers, especially after a holiday meal.

Is there a way to make this soup gluten-free?

Yes, you can substitute a gluten-free flour blend or cornstarch for thickening, and be sure to skip the puff pastry or pie crust toppers—or choose a gluten-free alternative. You’ll still get all that creamy comfort with a tweak!

Can I add other vegetables?

Definitely. Feel free to toss in potatoes, corn, green beans, or even mushrooms. Chicken Pot Pie Soup is endlessly customizable based on what you need to use up or what’s in season—just keep the vegetable pieces bite-sized for easy eating.

How do I make it extra rich and creamy?

If you’re craving a more decadent texture, swap some of the milk for heavy cream or add a dollop of sour cream at the end. You can even finish with a pat of butter swirled in just before serving for luscious gloss.

What’s the best way to make those flaky toppers?

Roll out store-bought puff pastry or pie crust, cut into shapes, and bake on a parchment-lined sheet at 400°F until golden. Or, bake up a batch of your favorite biscuits—the perfect finishing touch for Chicken Pot Pie Soup!

Final Thoughts

Every spoonful of Chicken Pot Pie Soup is like a celebration of classic comfort food, made easy for any night of the week. Whether you’re sharing with loved ones or treating yourself to some well-deserved coziness, this recipe is sure to become a staple in your kitchen. Give it a try—and let each creamy, savory bite do its magic!

Chicken Pot Pie Soup Recipe