Let Me Tell You About Chicken Pot Pie Soup

Okay, so you know those days where you just want something warm that feels like a big hug in a bowl? That's what Chicken Pot Pie Soup is for me. Actually, it all started when I tried to make an actual chicken pot pie and, well, my crust decided to go on strike. Disaster! So I chucked the crust idea and went for soup instead. Turns out, it was the best thing ever. My kitchen smelled like my grandma’s after a snowstorm, and my roommate basically licked her bowl (no shame, it was that good). Now, anytime someone’s feeling a bit blue or the weather does its moody thing, I whip up a big pot of this. Oh, and word to the wise: you might want to double the batch if you’ve got people around—leftovers disappear fast.

Why You’ll Love This

I make this when I can’t be bothered with fussing over pie crusts, but I still want that classic, creamy, cozy flavor. My family goes crazy for this because it’s thick and chunky (my dad always adds extra peas—he swears it’s the secret). Plus, it’s a total fridge-cleanout kind of meal—like, I’ve thrown in leftover roast chicken, rotisserie, you name it. Sometimes, the carrots get a little too soft if you forget them (guilty), but honestly, it still tastes great. And if you’re short on time, the frozen veggie bag is your friend. No one ever notices.

What You’ll Need (And What You Can Swap)

2 tablespoons butter (or olive oil works in a pinch, though I find butter gives it that classic flavor)
1 medium onion, diced (sometimes I use leeks if I’ve got them hanging about)
2–3 carrots, chopped (baby carrots are fine, just slice ‘em up)
2 celery stalks, diced
3 garlic cloves, minced (or a big spoon of jarred garlic—it’s fine!)
⅓ cup flour (Grandma swore by Gold Medal, but honestly any brand does the trick)
4 cups chicken broth (I use Better Than Bouillon a lot, especially if I’m out of the boxed kind)
2 cups milk (whole milk is lush, but 2% is what’s usually in my fridge)
3 cups cooked chicken, shredded or diced (leftover roast, rotisserie, or poached—whatever’s easiest)
1 cup frozen peas (fresh if you’re feeling fancy, but I rarely am)
1 cup corn (optional, but I like the sweetness)
1–2 teaspoons dried thyme (or Italian seasoning if that’s what you’ve got in the cupboard)
Salt and pepper (to taste, which for me means way more pepper than most recipes call for)
½ cup heavy cream (optional) (I skip it sometimes, but it’s awfully nice for special occasions)

How To Make It (With Some Wiggle Room)

Melt butter in a big ol’ soup pot over medium heat. Toss in onion, carrot, and celery. Stir ‘em around and let them get soft, about 5–7 minutes (it smells amazing already—this is where I usually sneak a taste, even though it’s just veggies).
Add garlic; give it about a minute. If you’re using jarred garlic, don’t stress, just toss it in. Sprinkle flour over the veggies and stir, making a sort of pasty mess—don’t worry if it looks weird, it always does at this stage!
Gradually pour in chicken broth while stirring. It’ll thicken up. Add the milk next (I sometimes forget and do this backwards—no harm done, soup still turns out great).
Toss in the chicken, peas, corn, thyme, and a good pinch of salt and pepper. Bring it all to a gentle bubble, then lower the heat. Let it simmer for 15–20 minutes, stirring every so often so nothing sticks.
If you’re feeling indulgent, pour in the heavy cream toward the end. Or not. I’ve done both. Either way, it’s cozy comfort in a bowl. Taste and add more salt/pepper if you’re like me (I never seem to have enough pepper).

A Few Notes From My Kitchen

If your soup gets too thick (it happens), just add a splash of milk or broth. I totally overdid it once and ended up with chicken pot pie stew. Still ate it.
Leftover rotisserie chicken is the real MVP here. Seriously, it saves so much time!
Flour lumps? Just whisk like mad, or use a potato masher for a minute. Not traditional, but it works.

Variations I’ve Tried (And One Fail!)

Turkey instead of chicken: Works like a charm, especially around the holidays.
Veggie version: Skip the chicken, add mushrooms and extra potatoes. Not quite the same, but still tasty.
Puff pastry toppers: I tried baking rounds of store-bought puff pastry and floating them on the soup. Looked cute, but got soggy fast. Probably won’t do that again.

What You’ll Need (But Don’t Panic Without It)

Large soup pot (Though, believe it or not, I did this once in a Dutch oven and it worked fine)
Ladle (or just use your favorite mug to serve—no one’s judging here)
Sharp knife (I mean, I’ve used my bread knife in a pinch, but it’s not ideal)

Chicken Pot Pie Soup – Cozy Comfort Bowl

How To Store It (If There’s Leftovers, Ha!)

This soup keeps in the fridge for 3–4 days, but honestly, in my house it never lasts more than a day! The flavors do meld and I think it tastes even better the next day. Reheat gently on the stove or zap it in the microwave if you’re in a rush.

Serving This Up (My Favorite Part)

I usually serve this with a hunk of crusty bread (or a fluffy biscuit if I’m channeling my Southern roots), but my cousin swears by Saltines on the side. Sometimes we pile in on the couch, bowls in lap, catching up on old episodes of Bake Off. Soup night is serious business here.

Pro Tips (Learned the Hard Way, Trust Me)

Don’t rush the veggie-softening step. I once tried to speed things up and ended up with crunchy carrots. Not the vibe.
Actually, I find it works better if you use cold milk – prevents curdling. Learned that after one especially weird chunky batch.
Always taste before serving—sometimes the soup just needs that last sprinkle of salt or dash of hot sauce.

FAQ (Because Folks Really Do Ask Me These Things)

Can I freeze this soup? I get this a lot! Yep, but the texture can get a bit weird form the dairy. Still edible though, just stir it really well after reheating.
What if I don’t eat dairy? Good question—swap in unsweetened almond milk and skip the cream. No, it’s not quite as rich, but it’s still pretty darn good.
Can I add potatoes? Oh totally! Just dice ‘em small and add with the other veggies. They make it extra hearty.
Is this gluten free? Not as written, but I hear you can use a gluten free flour blend, though I haven’t tried it myself. If you do, let me know how it turns out?
Any other soup recipes you love? Ha, yes! I’m obsessed with this chicken noodle soup and when I want something lighter, I check out Cookie & Kate’s veggie soup. Both are in my regular rotation.

Oh, before I forget: once, my cat tried to sneak a taste while I was serving. She was not a fan (too peppery, I guess). Anyway, hope you love this Chicken Pot Pie Soup as much as we do. It’s the ultimate cozy comfort bowl. Let me know if you come up with any wild twists of your own!

Chicken Pot Pie Soup – Cozy Comfort Bowl