Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or cubed; 4 tbsp butter; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups milk or heavy cream; 2 cups potatoes, diced; 1 cup frozen peas; 1 tsp fresh thyme (or 1/2 tsp dried thyme); 1 tsp salt (or to taste); 1/2 tsp black pepper

Why You’ll Love This Recipe

This soup is warm, filling, and the ultimate comfort food for chilly days. It’s easier than making a traditional pot pie but still gives you that same nostalgic taste. The creamy base, tender chicken, and perfectly cooked veggies make it satisfying enough for dinner, and it pairs beautifully with biscuits or crusty bread. Plus, it reheats well, making it great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or cubed)
Butter
Onion
Carrots
Celery
Garlic
All-purpose flour
Chicken broth
Milk or heavy cream
Frozen peas
Potatoes
Fresh thyme (or dried)
Salt and pepper

Directions

In a large pot, melt butter over medium heat.
Add onion, carrots, and celery, cooking until softened. Stir in garlic.
Sprinkle flour over the vegetables and cook for 1–2 minutes, stirring constantly.
Slowly whisk in chicken broth and milk, stirring until smooth.
Add potatoes and thyme, then simmer until potatoes are tender.
Stir in chicken and peas, cooking until heated through.
Season with salt and pepper to taste.
Serve hot with biscuits, puff pastry, or bread for dipping.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use rotisserie chicken for convenience.
Add corn or green beans for extra vegetables.
Swap milk for heavy cream for a richer soup.
Make it lighter with half-and-half or evaporated milk.
Add a dash of poultry seasoning for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. To freeze, let soup cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use raw chicken instead of cooked?

Yes, just dice it and simmer in the broth until fully cooked before adding other ingredients.

Can I make chicken pot pie soup in a slow cooker?

Yes, cook vegetables, broth, potatoes, and raw chicken on low for 6–7 hours. Stir in cream and peas at the end.

How do I make the soup thicker?

Use a little more flour or let it simmer longer to reduce and thicken.

Can I make it dairy-free?

Yes, use plant-based butter and milk alternatives like almond or oat milk.

What can I serve with chicken pot pie soup?

Biscuits, puff pastry, or crusty bread pair perfectly.

Can I make this recipe gluten-free?

Yes, use gluten-free flour to thicken the soup.

Can I freeze chicken pot pie soup?

Yes, but note that cream-based soups may separate slightly when thawed. Stir well when reheating.

Do I have to add potatoes?

No, but they help make the soup hearty and filling. You can leave them out or substitute with cauliflower.

Can I add noodles to this soup?

Yes, add cooked noodles at the end for a chicken pot pie noodle soup variation.

How long does this soup last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container.

Conclusion

Chicken Pot Pie Soup is a comforting, creamy dish that brings all the best parts of chicken pot pie into a simple, satisfying bowl. With tender chicken, hearty vegetables, and a rich broth, it’s perfect for cozy dinners or make-ahead meals. Serve it with biscuits or bread, and you’ve got comfort food at its finest.