Chicken Pot Pie Soup

Chicken pot pie soup is creamy, comforting, and packed with all the cozy flavors of classic chicken pot pie—without the fuss of a crust. It’s a hearty, satisfying weeknight meal that comes together in about 45 minutes with minimal cleanup. Perfect for chilly evenings when you want something warm, delicious, and effortless.

Love More Soup Recipes? Try My Italian Penicillin Soup or this Crockpot Chicken Noodle Soup next.

Why You’ll Love This Recipe

• Tastes like real pot pie – I’m talking about that buttery, herby flavor you remember from childhood
• Done in 45 minutes – no messing around with pie dough or waiting for anything to bake
• One pot, easy cleanup – because who has time for a million dirty dishes on a Tuesday?
• Freezes like a dream – I always make extra and stash some for crazy busy weeks
• Even my picky 8-year-old devours it – and he usually picks out every vegetable I try to sneak in

Ingredients You’ll Need

For the Soup Base:

• 2 tablespoons butter
• 1 medium onion, diced (whatever you’ve got works)
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup flour
• 4 cups chicken broth (I use the low sodium kind)
• 1 cup whole milk (heavy cream if you’re feeling fancy)
• 2 bay leaves

For the Good Stuff:

• 3 cups cooked chicken, shredded (rotisserie saves your life here)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 big potato, peeled and cubed (Yukon Gold doesn’t fall apart)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper

For Serving:

• Store-bought biscuits or crusty bread
• Fresh parsley if you remember to buy it

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Why These Ingredients Work

• Butter makes the roux – this is what thickens everything up without weird lumps
• Onion, carrots, celery – my mom called this the “soup trinity” and she wasn’t wrong
• Flour thickens everything – no cornstarch weirdness, just smooth soup
• Chicken broth plus milk – creamy but not heavy like some recipes that use all cream
• Rotisserie chicken is pre-seasoned – and already falling apart tender
• Frozen veggies don’t get mushy – plus they’re already the right size
• Bay leaves make it smell fancy – even though we’re being lazy with everything else
• Fresh herbs at the end – because we still want it to look pretty

Essential Tools and Equipment

• Big heavy pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Can opener if your broth comes in cans

Step-by-Step Instructions

Step 1: Get Your Base Going

Toss that butter in your big pot over medium heat. Dump in the onion, carrots, and celery – let them hang out for about 7 minutes until they’re getting soft and your kitchen smells incredible. Then throw in the garlic for another minute because nobody wants raw garlic breath.

Pro Tip: Don’t rush this part! I used to crank the heat thinking I’d save time, but you just end up with burnt bits that taste bitter. Medium heat is your friend here.

Step 2: Make the Magic Paste

Sprinkle that flour right over your veggies and stir like crazy for 2 minutes. It’s going to look weird and pasty – that’s totally normal! This is what’s going to make your soup thick and creamy instead of watery and sad.

Step 3: Pour in the Good Stuff

Here’s where it gets exciting – slowly whisk in that chicken broth, scraping up any stuck bits from the bottom. Add the milk, bay leaves, thyme, and sage. Let it come to a bubble, then turn it down to a gentle simmer. Keep whisking every now and then so nothing sticks.

Step 4: Add the Hearty Bits

Drop those potato cubes right in and let them cook for about 12 minutes until you can easily poke them with a fork. Then add your chicken, peas, and corn. Let everything warm through for about 5 minutes – it should smell exactly like pot pie at this point.

Pro Tip: This is when I do my taste test! Add salt and pepper bit by bit until it tastes just right. My mom always said you can add more but you can’t take it back.

Step 5: Finishing Touches

Fish out those bay leaves (nobody wants to bite into one of those) and give everything a final stir. The soup should coat your spoon nicely – if it’s too thin, let it simmer a few more minutes.

You Must Know

• That flour step isn’t optional – skip it and you’ll have watery soup that looks nothing like pot pie
• Personal Secret: I sneak a big spoonful of cream cheese in at the very end and whisk it until it disappears. It makes the soup ridiculously creamy and adds this tiny tang that reminds me of the sour cream my grandma used to dollop on everything. Game changer!

Pro Tips & Cooking Hacks

• Rotisserie chicken is your best friend – it’s already seasoned perfectly and saves you like 2 hours
• Don’t murder the vegetables – they need to keep some bite or the soup gets mushy and gross
• Actually cook that flour – 2 full minutes or your soup will taste chalky and weird
• Big mistake I see all the time: dumping cold milk into hot soup too fast makes it curdle and look chunky
• Lazy cook shortcut: grab pre-chopped mirepoix from the produce section when you’re feeling overwhelmed
• Make-ahead magic: double this recipe and freeze half in freezer bags. Future you will thank present you on those awful Wednesdays when nothing goes right

Flavor Variations & Suggestions

• More herbs: throw in some rosemary or extra thyme
• Spice it up: red pepper flakes or diced jalapeños work great
• Sneak in greens: spinach or kale in the last few minutes
• Make it cheesy: half cup of sharp cheddar melted in
• Turkey version: leftover Thanksgiving turkey instead of chicken
• Vegetarian: swap chicken broth for veggie broth, add mushrooms and white beans

Make-Ahead Options

• Make the base ahead: do everything through step 3, then stick it in the fridge for 3 days
• Freeze it: this soup freezes great for 3 months (just add milk when reheating if it’s thick)
• Meal prep: portion it out in containers for grab-and-go lunches
• Freezing tip: undercook the potatoes slightly if you’re freezing – they’ll finish when you reheat

What to Serve With Chicken Pot Pie Soup

• Warm biscuits (Pillsbury from a tube is totally fine)
• Crusty bread with butter
• Simple green salad
• Puff pastry squares as little “pot pie tops”
• Cornbread if you’re feeling Southern
• Wine or beer for the grown-ups

Allergy Information

• Has: dairy, gluten, maybe soy depending on your broth
• Dairy-free: use olive oil instead of butter, coconut milk instead of regular milk
• Gluten-free: cornstarch instead of flour (use half as much, mix with cold water first)
• Less sodium: low-sodium broth and taste before adding salt

Storage & Reheating

Keep it: covered in the fridge for 4 days. It actually tastes better the next day when all the flavors hang out together.

Heat it up: warm it slowly on the stove, stirring now and then. Add milk or broth if it got too thick. Microwave single servings for 1-2 minutes, stir halfway through.

My trick: I make double batches every time because this soup gets better with age. Having homemade soup waiting in the fridge feels like having a security blanket. Sometimes I make it Sunday and jar it up for easy lunches all week – way better than whatever sad sandwich I’d throw together at 7am.

FAQs

Can I use leftover turkey instead of chicken?

Yeah! This is perfect for post-Thanksgiving turkey. Just shred it up the same way and you’ve got amazing comfort food from leftovers.

My soup’s too watery – help!

Mix 2 tablespoons cornstarch with 2 tablespoons cold water, whisk it into your soup while it’s bubbling. Let it cook a few minutes to thicken. Or mash some of the potatoes against the pot side.

Can I make this in a slow cooker?

Sure! Do the veggie sauté and flour bit in a pan first, then dump everything in the slow cooker. Cook on low 4-6 hours, add frozen veggies in the last hour.

Best way to shred rotisserie chicken?

Pull off all the skin and bones, then use two forks to shred it into chunks. Don’t stress about making it perfect – chunky pieces look more homemade anyway.

Can I throw noodles in this?

Absolutely! Add 1-2 cups egg noodles or small pasta in the last 10 minutes. Just know they’ll soak up liquid so you might need extra broth.

The whole family gathers around the kitchen island while it’s simmering, stealing tastes and fighting over who gets the first bowl. That’s the real magic of homemade soup – it brings people together without you even trying.

💬 Made this soup yet? Drop a comment and tell me what you think! And if you’ve got your own sneaky ingredient that makes soup extra special, spill the beans – I’m always looking for new tricks to steal.