Chicken Pot Pie Soup Recipe: Comfort In a Bowl, My Way

Let's Cozy Up: My Chicken Pot Pie Soup Story

You ever have one of those nights where you want the comfort of Chicken pot pie, but can't be bothered fiddling with pie crust or worrying if the bottom is soggy? Yeah, me too. That’s actually how I ended up making this soup in the first place. I was halfway through attempting a classic pie, realized my pastry was, well, doing its own thing, so I just dumped everything into a big ol' pot. And, you know what? It turned magically into something I now crave whenever it’s damp outside or I need a hug in a bowl. Plus (bonus), there’s way fewer dishes.

Why You'll Love This Soup (Or At Least Not Hate It)

I make this when I’m especially lazy—er, resourceful—but still want something that tastes like an afternoon at Granny’s house. My husband honestly thinks it’s even better than regular pot pie because "you can fit more biscuit on the spoon," direct quote. The kids? They’d eat this every day if I let ’em (unless I put too many veggies, then they get suspicious). It’s also a sneaky way to clean out whatever’s languishing in the crisper drawer (parsnips, I’m looking at you) and, as a bonus, I don’t have to faff about with rolling pins. Although, I sometimes make it more than necessary, because leftover soup is, in my totally-biased opinion, tastier the next day.

What You’ll Need (With My Usual Shortcuts)

• 2 cups cooked Chicken breast (rotisserie is fantastic—unless it's gone, in which case, leftover grilled chicken works too)
• ½ cup (or, honestly, a big handful) frozen peas—fresh if feeling fancy
• 2 carrots, sliced into coins (sometimes I use baby carrots, chopped; it's what’s in the fridge)
• 2-3 ribs celery—it’s fine if you forget one, I do all the time
• 1 small onion, diced (yellow, white, doesn’t matter—my grandmother always said “onions are onions”)
• 3 tablespoon butter (I’ll admit to using olive oil once, it’s fine in a pinch)
• 3 tablespoon flour (plain works, or use gluten-free if you need)
• 4 cups chicken broth (I love homemade but, let’s be real, bouillon cubes are life sometimes)
• 1 cup milk (whole tastes richer but 2% is perfectly fine—never tried oat milk, but maybe you will?)
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt—to taste (I usually have to stop myself from going too crazy here)
• Optional: handful corn, diced potatoes, or maybe a squirt of lemon if you like things bright

Making It: Directions & A Few Tangents

1. Grab a big pot; melt the butter over medium heat. Throw in your onions, carrots, and celery. Stir them around until they start to smell like home (or, about 5-6 minutes—don’t panic if the onions brown a bit; I think it adds flavor).
2. Sprinkle the flour over the veggies and stir it in. Things will get gloopy. That’s 100% normal (don’t worry if it looks strange, just keep stirring so nothing sticks).
3. Pour in your chicken broth slowly, whisking as you go to nix lumps. Actually, I find it works better if you use a wooden spoon for this part—personal preference.
4. Add potatoes now, if you’re in a potato mood. Or, just skip 'em and keep going.
5. Shove in the chicken, peas, and any other extras you’re feeling. Then, stir in the milk. Bring everything up to a gentle bubble—not a rolling boil—otherwise, milk gets cranky and splits on you (ask me how I know).
6. Season with thyme, pepper, and salt. This is where I usually sneak a taste—sometimes two, for scientific purposes.
7. Simmer for about 15-20 minutes so flavors meld, veggies cook, and the whole kitchen smells like a Sunday dinner.
8. Check thickness; if you want it soupier, add a splash more broth—or, on second thought, maybe you like it stewy? Up to you.
9. Taste, tweak, and serve it up!

Random Things I’ve Learned (The Hard Way)

• Don’t skimp on salt—soup can look perfect but taste blah without enough
• Thick soup? Add a splash of broth and keep stirring; it’ll loosen up soon as you want
• If you want it super creamy, a bit of half & half never hurt (unless you’re lactose intolerant. Oops)
• The brand of broth, honestly, doesn’t make a gigantic difference if you season well

Variations I’ve Fiddled With (Some Are Oddballs)

• Once, I threw in sweet potatoes instead of regular—made it a bit sweet, but nobody complained
• Added mushrooms one time (my brother grimaced, but I liked it)
• Tried using turkey after Thanksgiving: not half bad, a bit drier so I tossed in extra milk
• Attempted with coconut milk by accident (don’t ask), and, ehh, not my best move. Let’s maybe stick with dairy or the usual stuff

What If I Don’t Have the Fancy Gear?

Look, a big saucepan works; you don’t need a fancy Dutch oven. If you don’t have a whisk, a fork does the trick (or even just keep stirring madly). Forget an immersion blender—don’t blend it, it’s way better chunky anyway! If your measuring cups have gone walkabout, eyeball it. Soup’s forgiving.

Storing Leftovers (Or, Trying To)

This stuff keeps fine in the fridge, covered up, for about three days (though honestly, in my house, it's usually gone by the next morning). It thickens as it sits. Add a splash of broth or milk to loosen it when reheating. Freezing? I’ve done it, but the veggies get mushy. Still tastes good on a lazy night.

How I Like To Serve It (And Maybe You Will, Too)

Freshly-made biscuits right on top are the classic for me. Or crusty bread for dunking, because I’m a sucker for carbs. My little one loves it with a handful of shredded cheddar melted on top (not traditional, but it’s delicious). Sometimes, for a fun twist, I sprinkle crushed crackers on at the table. Suit yourself—no soup police in this house.

Lessons Learned the Hard Way (So You Don’t Have To)

• Rushing the sauté step? The veggies stay kinda raw-tasting. Just turn on a good playlist and let ’em cook
• Boiling the milk turns the soup oddly grainy, so keep that simmer gentle—learned that the hard way
• Adding too much flour gave me wallpaper paste once; stick to the 3 tablespoons or so

Your Chicken Pot Pie Soup Questions Answered (Real Ones I've Gotten)

• Can I make this ahead? Oh for sure. Actually, I think it’s even better the next day—just stir it well and add a smidge more broth if it thickens too much.
• Do you have to use cooked chicken? I mean, it’s a time-saver, but if you’ve got raw chicken, just chop it tiny and sauté a bit longer at the start.
• Could I use almond milk? Haven’t tried it; probably would work but it’ll definitely taste different. If you do, let me know (or, brace yourself).
• How do I make it gluten-free? Swap flour for a gluten-free blend, or just use cornstarch at the end if you forget (done that—no one noticed, honest)
• Does this taste like real pot pie? It’s got all the same flavors, just deconstructed. Think of it as pot pie’s cozy cousin that hangs out in sweatpants

★★★★★ 4.40 from 43 ratings

Chicken Pot Pie Soup

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A comforting and creamy chicken pot pie soup packed with tender chicken, hearty vegetables, and a rich, savory broth. This recipe transforms the classic pie into a cozy, spoonable dish perfect for any night of the week.

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Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 cups cooked chicken breast, shredded
• 1 cup frozen peas
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 sheet puff pastry, baked and cut into squares (for serving, optional)

Instructions

1. 1
   In a large pot over medium heat, melt the butter. Add onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
2. 2
   Stir in the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
3. 3
   Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth. Add thyme, salt, and pepper.
4. 4
   Bring the soup to a gentle simmer. Stir in the shredded chicken and peas. Simmer for 20-25 minutes, stirring occasionally, until the soup is thickened and the flavors have melded.
5. 5
   Adjust seasoning to taste. Serve hot, topped with baked puff pastry squares if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 22gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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