Chicken Pot Pie Soup

Chicken pot pie soup is the comforting, creamy dish that brings all the warmth and flavor of a classic chicken pot pie without the fuss of a crust. This cozy soup is packed with tender chicken, vegetables, and a rich, velvety broth that simulates the flavors of the beloved pie. It’s the perfect way to enjoy the hearty flavors of pot pie in a comforting bowl of soup, ideal for chilly evenings when I’m craving something filling and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s a simple, one-pot dish that delivers all the cozy, rich flavors of a traditional chicken pot pie in a fraction of the time. The creamy broth is the star of this soup, giving it that familiar comforting taste while being hearty enough to feel like a full meal. Plus, with tender chunks of chicken, peas, carrots, and potatoes, it’s packed with flavor and texture in every spoonful. It’s easy to make, and the whole family will love it!

Ingredients

• 2 tablespoons olive oil

• 1 lb boneless, skinless chicken breasts or thighs, diced

• Salt and pepper to taste

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 1 cup carrots, diced

• 1 cup frozen peas

• 4 cups chicken broth

• 1 ½ cups heavy cream

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 2 tablespoons flour (for thickening)

• 2 tablespoons butter

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s cooked through and lightly browned. Remove the chicken from the pot and set aside.

2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is soft and translucent.

3. Add the diced potatoes, carrots, and frozen peas to the pot. Stir to combine.

4. Sprinkle the flour over the vegetables and cook for an additional 1-2 minutes, stirring constantly, to create a light roux that will thicken the soup.

5. Add the chicken broth and bring the soup to a simmer. Let it cook for about 10 minutes, or until the potatoes and carrots are tender.

6. Stir in the heavy cream, dried thyme, and rosemary. Let the soup simmer for another 5-7 minutes until it thickens to a creamy consistency.

7. Add the cooked chicken back into the pot and stir to combine. Let the soup simmer for a few more minutes until everything is heated through.

8. Stir in the butter to add extra creaminess and adjust the seasoning with salt and pepper to taste.

9. Garnish with freshly chopped parsley and serve hot.

Servings and Timing

This recipe serves 4-6 people and takes about 30-40 minutes from start to finish, making it a quick and satisfying meal.

Variations

If I want to change things up a bit, I sometimes add other vegetables like corn, green beans, or parsnips for a new flavor twist. For a more decadent version, I stir in a little bit of cream cheese or shredded cheese to make the soup extra creamy and cheesy. I’ve also used rotisserie chicken to save time, and it adds a lovely depth of flavor to the soup. For a lighter version, I swap the heavy cream for half-and-half or milk.

Storage/Reheating

This soup stores well in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much in the fridge, I add a splash of chicken broth or milk to loosen it up. I don’t recommend freezing the soup, as the cream can cause it to separate when thawed.

FAQs

Can I make this soup ahead of time?

Yes, I love making this soup a day ahead! The flavors have a chance to meld, making it even better the next day. Just store it in the fridge and reheat when ready to serve.

Can I use bone-in chicken for this recipe?

Absolutely! If I prefer bone-in chicken, I can cook it in the pot first, then shred it after it’s cooked. Just be sure to adjust the cooking time to ensure the chicken is fully cooked and tender.

Can I make this soup without heavy cream?

For a lighter version, I’ve used half-and-half or even whole milk in place of the heavy cream. It won’t be quite as rich, but it’s still delicious and creamy.

Can I add a crust to this soup for more pot pie flavor?

Definitely! If I miss the crust, I’ve baked up some puff pastry or pie crust and served it on the side or broken into pieces and added on top of the soup. It adds that flaky, comforting touch that’s so reminiscent of a traditional chicken pot pie.

Can I use frozen vegetables instead of fresh?

Yes! Frozen vegetables work perfectly well in this recipe, and they save even more time. I usually use frozen peas, carrots, or even a mixed vegetable blend to make it even easier.

Conclusion

Chicken pot pie soup is the perfect dish for those days when I’m craving something comforting but don’t have the time or energy for a traditional pot pie. The creamy broth, tender chicken, and hearty vegetables make for a filling and satisfying meal. It’s easy to make, and the flavors are rich and comforting—just like the classic pot pie. Whether served on its own or with some crusty bread, this soup is sure to warm me up on even the coldest days.