There’s something so comforting about a warm, hearty bowl that feels like a hug from the inside — that’s exactly what this Creamy Chicken Pot Pie Soup Recipe delivers. It’s rich, satisfying, and loaded with those classic flavors we all crave from a chicken pot pie but in an easy-to-scoop, cozy soup form.
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Why You'll Love This Recipe
As soon as I first made this creamy chicken pot pie soup, I knew it was a keeper. It’s just the right mix of creamy and chunky, easy enough for a weeknight yet impressive enough for guests. I often find myself coming back to it when I want comfort food without the fuss of a whole pie.
- Classic Comfort in a Bowl: It has all the familiar pot pie flavors—chicken, veggies, herbs—just in a cozy, creamy soup version that’s perfect for chilly nights.
- Time-Saving: No need to fuss with pie crust or baking times; this soup comes together in about an hour with mostly simple steps.
- Fully Customizable: Whether you want it thicker, lighter, or packed with extra veggies, it’s easy to tweak to your liking.
- Perfect for Leftovers: It reheats wonderfully and even tastes better the next day, making it great for meal prep.
Ingredients & Why They Work
This soup is all about layering flavors and textures. Fresh herbs bring brightness, chicken adds hearty protein, and the mix of vegetables keeps it vibrant. Here’s a quick look at why each ingredient is key, along with some tips to get the best results at the store.

- Butter: Essential for a rich base and helps to create that smooth roux which thickens the soup perfectly.
- Onion: Adds sweetness and depth; I always use yellow onions because they caramelize beautifully and balance the herbs.
- Garlic: Just a punch of savoriness that complements the creamy broth.
- Celery: Gives crunch and freshness, plus it’s classic for pot pie flavor.
- Carrots: Sweetness and color, buy firm and bright for the best taste.
- Chicken Broth: I prefer low-sodium so you can control salt levels, plus it adds a savory base.
- Potatoes: Russets are perfect—they cook into soft, tender cubes that soak up the creamy broth.
- Thyme & Rosemary: Fresh is best when you can get it; the herbs provide that signature pot pie aroma.
- Bay Leaves: A subtle undertone that elevates the whole soup.
- Flour: For making the roux; this step is key to that velvety texture.
- Milk & Heavy Cream: Together they create the creamy, luscious body without being too heavy.
- Peas & Corn: Peas add a pop of sweetness and texture; corn is optional but I love the extra bite it brings.
- Cooked Chicken: Rotisserie chicken is my quick shortcut, but any cooked shredded chicken works wonderfully.
- Fresh Parsley: Stirred in at the end for a fresh, herbal finish.
Make It Your Way
I love playing around with this recipe depending on what I have on hand or what I’m craving. Don’t hesitate to make it your own! Sometimes I swap out peas for green beans or add mushrooms for earthiness. Feel free to adjust the thickness by using more or less broth or cream.
- Variation: When I want a lower-fat option, I use just milk instead of heavy cream, and it’s still deliciously creamy.
- Extra Veggies: Adding diced mushrooms or even some chopped kale gives it a lovely twist and ups the nutrition.
- Spice it Up: A pinch of smoked paprika or a dash of hot sauce adds a nice warmth without overpowering the classic flavors.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend or cornstarch slurry to keep it safe without losing texture.
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Aromatics
Melt 1 tablespoon of butter in a large pot over medium-high heat. Toss in your chopped onion, carrot, and celery – these create the flavor backbone. Sauté them for about 3 minutes until they start to soften, then add the minced garlic and cook for another minute. This builds a fragrant, hearty base you’ll love.
Step 2: Simmer the Veggies
Pour in the chicken broth along with diced potatoes, fresh herbs like thyme and rosemary, and bay leaves. Season with salt and black pepper. Cover the pot and bring everything to a gentle boil. Then, reduce the heat to medium-low. Press the veggies down so they’re submerged and let everything simmer, stirring occasionally for about 15 minutes or until your potatoes are just tender.
Step 3: Whip Up That Creamy Roux
While the soup simmers, melt the remaining butter in a separate saucepan over medium heat. Stir in the flour and cook constantly for 1 ½ minutes. This cooks out the raw flour taste. Slowly whisk in the milk, keep stirring until the mixture thickens nicely – don’t let it boil! Then, stir in the heavy cream and remove from heat, covering it to keep warm.
Step 4: Bring It All Together
Add the peas and optional corn to your simmering soup once your potatoes are tender but not mushy. Let them warm through for a few minutes. Then stir in the creamy milk mixture and shredded cooked chicken. If the soup feels too thick, just thin it out with a splash of extra chicken broth until it reaches your favorite consistency. Finally, fish out the bay leaves and stir in fresh parsley before serving up that comforting bowl.
Top Tip
I’ve made this soup plenty of times and learned a few tips that really bring it over the top. For best results, be patient with your roux—it’s the secret to a silky finish. Also, don’t overcook the potatoes or veggies or you'll lose their lovely texture. Finally, warm the milk mixture gently; overheating can cause it to separate.
- Perfect Roux: Stir constantly and cook the flour just long enough to get rid of that raw flour taste but not so long it browns.
- Potato Patience: Keep an eye on the potatoes simmering to catch them right before they go mushy for the best bite.
- Slow Whisking: Pour milk slowly while whisking to avoid lumps in the creamy base.
- Season in Layers: Taste and adjust salt and pepper throughout cooking, since the cream can mellow flavors.
How to Serve Creamy Chicken Pot Pie Soup Recipe

Garnishes
I usually top the soup with a sprinkle of extra fresh parsley or chives for a pop of green and a touch of freshness. Sometimes, a dollop of sour cream or a little shredded cheddar melts beautifully on top and adds richness you won’t regret.
Side Dishes
Biscuits are my go-to side—soft, buttery ones like buttermilk or cheddar chive biscuits make a perfect pairing for mopping up the creamy broth. Garlic bread or a crisp green salad are also fantastic if you want to keep things simple.
Creative Ways to Present
For special dinners, I’ve served this soup in mini bread bowls or hollowed-out sourdough rolls, which adds a fun twist and makes for an impressive presentation. Garnish with a tiny herb bouquet or even a sprinkle of crispy fried onions for texture contrast.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Creamy Chicken Pot Pie Soup in an airtight container in the fridge for up to 3 days. It’s honestly even better the next day once the flavors meld together, so leftovers are a win!
Freezing
This soup freezes well in portioned containers. Just be careful with freezing the creamy base—sometimes the texture can change a bit, but a good stir and gentle reheating fixes it up nicely. Avoid adding fresh herbs before freezing; add them fresh when reheating.
Reheating
When reheating, warm gently on the stove over low heat, stirring frequently to keep the soup smooth and prevent scorching. I add a splash of broth or milk if the soup seems too thick upon reheating.
Frequently Asked Questions:
Absolutely! Leftover cooked chicken or rotisserie chicken is perfect for this Creamy Chicken Pot Pie Soup Recipe. Just shred it and stir it in near the end of cooking to heat through.
For a dairy-free version, you can substitute the milk and cream with unsweetened almond milk or coconut milk and use a dairy-free butter alternative. The texture may be slightly different, but it still tastes great. Consider thickening with a cornstarch slurry instead of flour.
While this recipe is designed for stovetop, you can adapt it for a slow cooker by sautéing veggies first, then layering all ingredients except dairy into the slow cooker. Cook on low for 4-5 hours, then stir in the dairy mixture and cooked chicken near the end and cook for another 15 minutes.
If your soup turns out thinner than you'd like, you can make a simple slurry by mixing a tablespoon of flour or cornstarch with cold water and stirring it into the simmering soup. Cook for a few more minutes until thickened. Alternatively, simmer a bit longer uncovered to reduce liquid.
Final Thoughts
This Creamy Chicken Pot Pie Soup Recipe is one of those dishes that feels like home no matter where you are. It’s easy to make, satisfying, and super versatile. When you try it, I bet it’ll become one of your go-to comfort meals too. So grab your pot and some butter, and let’s get cooking—warm bowls of comfort await!
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Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Soup is a comforting and hearty dish that brings the classic flavors of chicken pot pie into a warm, creamy soup form. With tender chicken, fresh vegetables, and a rich milk and cream base thickened with a buttery flour roux, it's perfect for a cozy meal any time of year.
Ingredients
Main Ingredients
- 6 tablespoon butter, divided
- 1 ¼ cups chopped yellow onion (1 medium)
- 1 tablespoon minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 ½ cups low-sodium chicken broth
- 2 cups heaping peeled and diced russet potatoes, ½-inch dice (2 medium potatoes)
- 2 teaspoon minced fresh thyme (or 1 teaspoon dried)
- 2 teaspoon minced fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 6 tablespoon all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 tablespoon chopped fresh parsley
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter in a large pot over medium-high heat. Add chopped onion, diced carrot, and diced celery. Sauté for 3 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional 1 minute.
- Add Broth and Herbs: Pour in chicken broth and add diced potatoes, fresh thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
- Simmer Soup: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, pressing vegetables down into the broth, and let simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
- Prepare Roux and Milk Mixture: While the soup simmers, melt the remaining 5 tablespoon butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 ½ minutes. Slowly whisk in the milk, continuing to stir until the mixture thickens without boiling. Season with salt and pepper to taste, then stir in the heavy cream. Remove from heat and cover.
- Add Peas and Corn: Add the peas and optional corn to the soup once the potatoes are nearly tender. Heat through for a few minutes.
- Combine and Finish: Stir the milk and cream mixture along with the shredded cooked chicken into the soup. If the soup is too thick, add a little extra chicken broth to reach desired consistency. Remove bay leaves, then stir in chopped parsley.
- Serve: Serve the soup warm. It pairs wonderfully with biscuits, though biscuits are optional and not included in nutrition estimates.
Notes
- Serve with biscuits such as classic buttermilk, quick drop, parmesan, or cheddar chive biscuits for added comfort.
- Use bone-in cooked or rotisserie chicken for extra flavor.
- Do not boil the milk mixture to avoid curdling; keep heat moderate when thickening.
- Frozen peas and corn can be substituted with fresh if desired.
- Adjust seasoning at the end to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg




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