There’s something magical about turning classic comfort food into a cozy, slurpable soup – and that’s exactly what this chicken pot pie soup does. You get all those nostalgic flavors – the flaky crust, the creamy filling, the tender veggies – but in a steaming bowl that warms you from the inside out. I first made this on a rainy Tuesday when my kids begged for pot pie but I was too wiped to deal with pastry. Now? It’s our go-to for chilly nights, sick days, or whenever we need a big, edible hug. The best part? It comes together faster than ordering takeout.
Why You’ll Love This Chicken Pot Pie Soup
This soup is everything you crave in a cozy meal, with none of the fuss. Here’s why it’s become my family’s favorite:
- Comfort in a bowl: All the flavors of homemade chicken pot pie—creamy, savory, and packed with tender veggies—but you can eat it with a spoon!
- Quick & easy: Ready in under 40 minutes (no pastry rolling, no oven waiting). Perfect for those “I need dinner NOW” nights.
- Leftover magic: Tastes even better the next day as the flavors meld together—if it lasts that long!
- Customizable: Throw in extra veggies, swap chicken for turkey, or make it dairy-free. It’s forgiving and flexible.
- Kid-approved: My picky eaters gobble it up (especially when I let them add extra buttery ers on top).
Trust me, one spoonful and you’ll understand why this soup has permanent spot in my recipe rotation.
Ingredients for Chicken Pot Pie Soup
Here’s everything you’ll need to make this cozy soup taste just like the pot pie you’re craving. I’m picky about a few of these – the right prep makes all the difference between “good” and “grandma-would-be-proud” levels of delicious.
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here – just grab one on your way home!)
- 1 cup carrots, diced small (about 2 medium carrots – peel them first for the sweetest flavor)
- 1 cup celery, diced (include those leafy tops if they’re attached – extra flavor!)
- 1 cup potatoes, peeled and diced (Yukon golds are my favorite – they hold their shape but get creamy)
- 1/2 cup onion, finely chopped (yellow onions work best here – trust me, I’ve tried them all)
- 4 cups chicken broth (use the good stuff – it’s the backbone of your soup’s flavor)
- 1 cup heavy cream (yes, it must be heavy cream – half-and-half just doesn’t give that luscious texture)
- 1/2 cup all-purpose flour (this is what thickens our soup to pot-pie-perfection)
- 1/4 cup unsalted butter (real butter only – no substitutes for this cozy classic)
- 1 tsp salt (you can always add more at the end)
- 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
- 1 tsp dried thyme (rub it between your fingers before adding to wake up the flavor)
See how many of these you probably already have? That’s the beauty of this soup – it turns pantry staples into something extraordinary. Just be sure to dice everything evenly (about 1/2 inch pieces) so they cook at the same rate. Nothing worse than finding a rogue crunchy carrot in your creamy soup!
How to Make Chicken Pot Pie Soup
This soup comes together so easily, you’ll feel like you’ve pulled a fast one on dinnertime. I’ve made this dozens of times (my kids request it weekly!), and these are the steps that guarantee creamy, dreamy results every single time. Don’t rush the roux – that’s the secret weapon for that perfect pot pie texture!
Step-by-Step Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. (Watch it closely – we want it foamy but not brown!)
- Sauté the veggies – toss in onions, carrots, celery and potatoes. Cook for 5 minutes, stirring occasionally, until the onions turn translucent. (This is where the magic starts – that smell means comfort’s coming!)
- Make the roux – sprinkle in flour and stir constantly for 1 full minute. (This cooks out the raw flour taste and creates our thickener. Don’t skip this timing!)
- Whisk in broth – pour in chicken broth slowly while whisking to prevent lumps. (I use one hand to pour and the other to whisk – it’s like a mini cooking workout!)
- Bring to a boil, then reduce heat to a gentle simmer. Let it bubble away for 15 minutes until the potatoes are fork-tender. (This is when I set the table – the hardest part is waiting!)
- Stir in the good stuff – add shredded chicken, heavy cream, salt, pepper and thyme. (The cream will make everything velvety – resist the urge to boil now!)
- Final simmer – cook for 5 more minutes just to heat everything through. (Taste and adjust seasoning – I usually add another pinch of thyme.)
- Serve piping hot with a sprinkle of fresh parsley if you’re feeling fancy. (But let’s be real – it’s amazing straight from the pot too!)
Pro tip from my many test runs: If your soup seems too thick, add a splash more broth. Too thin? Let it simmer uncovered for a few extra minutes. Either way, you’re about 10 minutes away from the coziest dinner ever!
Tips for Perfect Chicken Pot Pie Soup
After making this soup more times than I can count (seriously, my family won’t let me stop), I’ve picked up some game-changing tricks:
- Rotisserie chicken is your BFF – Shred it while still warm for easiest prep. The juices make the soup even more flavorful.
- Don’t overcook the veggies – They should be tender but not mushy. If your potatoes are done early, pull the pot off the heat.
- Thickness troubles? Too thick? Add broth a splash at a time. Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
- Cream separation fear? Keep the heat low after adding dairy. If it does separate, a quick blender pulse fixes it beautifully.
- Leftover trick – Store with a piece of parchment right on the soup’s surface to prevent skin forming.
Oh! And always make extra – this soup tastes even better tomorrow when the flavors have really gotten to know each other!
Variations for Chicken Pot Pie Soup
One of my favorite things about this soup is how easily it adapts to whatever you’ve got in the fridge or dietary needs. Here are my go-to twists when I’m feeling creative (or just cleaning out the vegetable drawer!):
- Veggie boost: Toss in a handful of frozen peas or corn during the last 5 minutes – they add such happy pops of color and sweetness!
- Turkey twist: Swap the chicken for leftover Thanksgiving turkey (this is my November superhero recipe).
- Dairy-free: Use coconut milk instead of cream and olive oil instead of butter – my lactose-intolerant niece loves this version.
- Flour swap: For gluten-free, use cornstarch or GF flour blend (mix with cold broth first to prevent lumps).
- Herb changes: Sometimes I use rosemary instead of thyme – it makes the whole kitchen smell like Christmas!
Honestly? I’ve never met a variation that didn’t work. This soup is like your favorite sweater – always cozy, no matter how you wear it!
Serving Suggestions for Chicken Pot Pie Soup
This soup shines all on its own, but here’s how I love to serve it for that full pot pie experience:
- Buttery ers – My kids go wild when I let them crush Ritz ers on top (just like grandma used to do!)
- Crusty bread – A warm baguette for dipping makes it feel extra special
- Simple salad – A crisp green salad cuts through the richness perfectly
- Pie crust dippers – When I’m feeling fancy, I bake pie crust strips for dunking
Honestly? A spoon and a cozy blanket are all you really need – this soup is comfort in a bowl!
Storage and Reheating Instructions
This soup keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, go low and slow! Warm it gently over medium-low heat, stirring often to prevent separation. If it looks a little curdled, a quick whisk will bring it right back to creamy perfection.
Nutritional Information for Chicken Pot Pie Soup
Here’s the nutritional breakdown per serving (about 1 cup), but remember – these numbers can vary based on your specific ingredients:
- Calories: 320
- Protein: 18g
- Carbs: 22g (Fiber: 2g, Sugar: 4g)
- Fat: 18g (Saturated: 10g)
- Sodium: 680mg
Using low-sodium broth or less cream? Your numbers will be different! I always say – comfort food feeds the soul first, but it’s nice to know what’s in your bowl too.
Frequently Asked Questions About Chicken Pot Pie Soup
I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers after making this dozens of times!):
Can I freeze chicken pot pie soup?
Absolutely! Just leave out the cream and potatoes – add those fresh when reheating. Frozen portions keep beautifully for 2-3 months. Thaw overnight in the fridge, then warm gently while stirring in fresh cream.
What’s the best substitute for heavy cream?
Half-and-half works in a pinch, but the soup won’t be quite as luxurious. For dairy-free, canned coconut milk is my favorite swap – it gives that same velvety texture.
Why did my soup turn out lumpy?
You probably added the flour too fast! Next time, whisk constantly while sprinkling in the flour, and pour the broth in slowly while whisking. If lumps happen, a quick blend with an immersion mixer fixes everything.
Can I make this in the slow cooker?
You bet! Sauté veggies first for best flavor, then dump everything except cream into the crockpot. Cook on low 4-6 hours, stir in cream at the end. Easy-peasy!
40-Minute Chicken Pot Pie Soup: Ultimate Comfort in a Bowl
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A warm and comforting chicken pot pie soup that brings the flavors of classic pot pie in a creamy, easy-to-make soup.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup flour
- 1/4 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add onions, carrots, celery, and potatoes. Cook for 5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly add chicken broth while stirring.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, heavy cream, salt, pepper, and thyme.
- Simmer for another 5 minutes.
- Serve hot.
Notes
- Use rotisserie chicken for quick prep.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid separating.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: chicken pot pie soup, comfort food, creamy soup