Chicken Pot Pie Soup is like a warm hug in a bowl, combining tender chicken, soft potatoes, carrots, and peas all swimming in a creamy, comforting broth that tastes just like the filling of a classic pot pie. It’s rich and hearty without being too heavy, making it perfect for chilly days when you just want something cozy and satisfying.
I love making this soup because it’s a little easier and faster than baking an actual pot pie, but it still gives you all those amazing flavors that remind you of home cooking. I usually add a sprinkle of fresh thyme and sometimes top it with buttery biscuit crumbles or flaky crackers to give a little extra texture—my family always tells me it’s like having pie and soup all at once!
This soup has become a go-to when I want something that feels special but doesn’t take all day to prepare. It’s great for busy weeknights or when I’m craving that classic comfort food vibe. Plus, it always fills the house with such a lovely, inviting smell that everyone comes running to see what’s cooking.
Key Ingredients & Substitutions
Chicken: Using cooked chicken saves time. Rotisserie chicken works great and adds flavor. You can also use leftover chicken or even turkey if you like.
Vegetables: Carrots, celery, and onions create a classic flavor base. Feel free to add or swap vegetables like potatoes or green beans to mix it up.
Flour: Flour helps thicken the soup. For a gluten-free option, try cornstarch or a gluten-free flour blend instead.
Pie crust/biscuit dough: The flaky topping is a fun touch. If you don’t want to bake, try adding buttery crackers or bread crumbs as a quick alternative.
Herbs: Thyme gives a nice earthy note. Fresh herbs are lovely but dried thyme works well too, just use less.
How Do You Make the Soup Creamy Without It Being Too Thick or Thin?
The trick is to build a roux first by cooking flour with butter, then slowly adding broth. This cooks out the raw flour taste and helps the soup thicken gradually.
- Cook the veggies first to soften and bring out flavor.
- Stir in flour and cook for a few minutes to make the roux.
- Slowly add chicken broth while whisking to avoid lumps.
- Simmer until the soup thickens to a creamy consistency.
- Add milk and cream last, heating gently to prevent curdling.
With this method, you’ll get a smooth, creamy soup that’s just right for enjoying with crisp, flaky topping pieces. Heating milk and cream slowly keeps it silky without breaking.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it’s perfect for cooking everything in one place and spreading the flavors evenly.
- Wooden spoon or spatula – helps stir veggies and flour without scratching the pot.
- Measuring cups and spoons – for accurate ingredient additions, especially when making the roux and adding liquids.
- Baking sheet – to bake the pie crust or biscuit dough for that crispy topping.
- Rolling pin (if using pie crust) – makes getting the dough thin and even.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different flavor twist.
- Add chopped green beans or corn kernels along with the peas for more veggie color and crunch.
- Mix in a splash of hot sauce or a pinch of smoked paprika for a spicy or smoky kick.
- Top with shredded cheddar or mozzarella before baking for a cheesy crust topping.
Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and black pepper to taste
For the Topping:
- 1 sheet refrigerated pie crust (or biscuit dough)
- Fresh thyme or parsley for garnish
Time Estimate:
This recipe takes about 15 minutes to prepare and about 20 minutes to cook the soup and bake the crust topping, totaling roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté them for about 5-7 minutes until softened. Then add the minced garlic and cook for one more minute until you smell its lovely aroma.
2. Make the Roux:
Sprinkle the flour over the veggies and stir well to combine. Keep stirring and cook for 2-3 minutes to remove the raw flour taste and make a nice base for thickening your soup.
3. Add Broth and Chicken:
Slowly whisk in the chicken broth to avoid lumps. Bring everything to a simmer and cook about 5 minutes until the soup thickens a bit. Then add the cooked chicken, frozen peas, frozen corn, thyme, salt, and pepper. Let it simmer gently for another 5 minutes to heat everything through.
4. Finish with Cream:
Pour in the milk and heavy cream. Warm the soup on low heat until everything is hot but avoid boiling. Taste and adjust the salt and pepper if needed.
5. Prepare the Topping:
While the soup simmers, preheat your oven to 400°F (200°C). Roll out the pie crust or biscuit dough and cut into small rounds or fun shapes about 3 inches wide. Place these on a baking sheet lined with parchment paper.
6. Bake the Topping:
Bake the dough pieces for 10-12 minutes or until they’re golden and puffed.
7. Serve and Garnish:
Ladle the creamy chicken pot pie soup into bowls. Top each serving with one of the warm, flaky crust pieces. Sprinkle with fresh thyme or parsley for a pretty, fresh touch.
8. Enjoy!
Dig into the comforting, creamy soup with that classic chicken pot pie flavor and flaky crust—perfect for cozy days and happy tummies!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken beforehand. Thaw it overnight in the fridge or use the defrost setting on your microwave. Shred or dice once thawed, then add it to the soup as directed.
Can I Make This Soup in Advance?
Absolutely! Prepare the soup completely, then let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if it thickens too much.
What’s a Good Substitute for the Pie Crust Topping?
If you don’t want to bake pie crust or biscuit dough, try topping the soup with buttery crackers, croutons, or even toasted bread crumbs. It adds a nice texture without extra prep time.
Can I Make This Soup Dairy-Free?
Yes! Substitute the butter with olive oil or dairy-free margarine and swap the milk and cream for coconut milk or another plant-based milk. Use a gluten-free flour or cornstarch to thicken if needed.
