Chicken Pot Pie Soup (Creamy Chicken Pot Pie Soup Recipe – Cozy Comfort in a Bowl)
- Sarah Smith
- Mar 10
- 3 min read
Updated: Mar 19
This Chicken Pot Pie Soup recipe is creamy, hearty, and full of classic pot pie flavors with tender chicken, carrots, peas, and herbs simmered in a rich, velvety broth. It’s everything you love about chicken pot pie in soup form, making it the perfect cozy dinner for chilly evenings. If you enjoy comforting soups like Chicken Noodle Soup, Chicken Gnocchi Soup, or Beef Barley Soup, this creamy chicken pot pie soup is another delicious addition to your cozy soup rotation.
Why You’ll Love This Creamy Chicken Pot Pie Soup
Creamy, comforting soup inspired by classic chicken pot pie
Loaded with tender chicken and hearty vegetables
Rich, velvety broth that feels cozy and satisfying
Perfect for weeknight dinners or cold-weather comfort meals
Tastes like homemade pot pie without the extra work
Recipe Card
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6
Nutrition Information
(Per Serving)
Calories: ~420
Protein: 28 g
Carbohydrates: 24 g
Fat: 24 g
Fiber: 3 g
Sugar: 5 g
Ingredients
Soup Base
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
¼ cup flour
4 cups chicken broth (960 ml)
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas
1 cup diced potatoes
1 cup heavy cream (or half-and-half)
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt (more to taste)
½ teaspoon black pepper
Optional topping
biscuits or puff pastry pieces
chopped parsley
Instructions
Heat butter and olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery, and cook for about 5 minutes until softened.
Stir in garlic and cook for about 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to form a light roux.
Slowly pour in the chicken broth while stirring to prevent lumps.
Add potatoes, thyme, rosemary, salt, and pepper.
Simmer for about 15 minutes until the potatoes are tender.
Stir in shredded chicken, peas, and heavy cream.
Simmer another 5 minutes until the soup thickens slightly.
Taste and adjust seasoning if needed.
Serve hot with biscuits or puff pastry pieces on top.
Tips & Variations
Use rotisserie chicken to save time.
Add corn or green beans for extra vegetables.
Swap heavy cream for half-and-half for a lighter soup.
Top with buttery biscuits for the full pot pie experience.
Add a splash of white wine to the broth for extra depth.
Make-Ahead & Storage
This chicken pot pie soup stores very well.
Refrigerate leftovers in an airtight container for up to 4 days.
To freeze, allow the soup to cool completely and freeze for up to 2 months. Reheat gently on the stovetop, adding a little broth if the soup thickens.
FAQ for Creamy Chicken Pot Pie Soup
Can I make chicken pot pie soup without cream?
Yes. You can substitute milk or half-and-half, though the soup will be slightly less rich.
What vegetables work best in chicken pot pie soup?
Carrots, peas, celery, and potatoes are classic, but corn or green beans also work well.
Can I make this soup gluten-free?
Yes. Replace the flour with a gluten-free flour blend or cornstarch slurry.
What should I serve with chicken pot pie soup?
Biscuits, crusty bread, puff pastry bites, or a simple green salad all pair perfectly.
Final Thoughts
This Chicken Pot Pie Soup captures everything comforting about a classic chicken pot pie, but in a warm, creamy soup that’s easy to make any night of the week. Tender chicken, hearty vegetables, and a rich broth come together to create a cozy dinner that feels both nostalgic and satisfying.
If you enjoy comforting soups like Stuffed Cabbage Soup, Stuffed Pepper Soup, or Zuppa Toscana, this creamy chicken pot pie soup recipe is another delicious bowl of comfort to add to your soup collection. If you love simple comfort food, explore the Soups & Stews collection.
