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.

A white ladle holds thick creamy soup filled with multiple layers of diced light beige chicken pieces, soft white potato chunks, bright orange carrot slices, yellow corn kernels, and vibrant green peas, all mixed in a smooth, pale cream broth with specks of black pepper and green herbs sprinkled on top; the background shows more of the same soup resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Soup Recipe

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.

Flat lay of fresh yellow onion chopped into medium pieces, peeled and diced russet potatoes in half-inch cubes, peeled and diced bright orange carrots, crisp diced celery ribs, whole uncracked brown eggs, small white ceramic bowls holding creamy milk and thick heavy cream, a small white bowl filled with fresh green peas, another small white bowl with yellow corn kernels, three sprigs of fresh fragrant rosemary, a few sprigs of fresh thyme, bright green chopped parsley, two fresh bay leaves, cubes of rich golden butter, a pile of tender cooked shredded chicken, all arranged neatly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with creamy chicken and vegetable soup sits on a round wooden tray placed on a white marbled surface. The soup has layers of white creamy broth mixed with chunks of white chicken pieces, bright orange carrot cubes, yellow corn, green peas, and potato pieces. The soup is garnished with chopped green herbs and a sprig of fresh parsley on top. On the side of the bowl, a piece of crusty light brown bread is partially dipped into the soup. Next to the tray, there are golden brown biscuits placed on the white marbled surface, with crumbs scattered around. A spoon rests on the wooden tray beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

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

chicken pot pie soup - Serving Suggestion

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:

Can I use leftover cooked chicken for this soup?

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.

What can I do if I want this soup dairy-free?

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.

Can I prepare this soup in a slow cooker?

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.

What’s the best way to thicken the soup if it’s too thin?

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!