Chicken Pot Pie Soup wraps everything comforting about a traditional pot pie into a rich, creamy bowl of soup. It features tender chunks of chicken, vibrant vegetables, and a thick, savory broth seasoned to perfection. Without the fuss of a crust, you get all the flavor of a pot pie with less effort and more spoonfuls of comfort.

This cozy dish is ideal for chilly nights when you’re craving something warm, hearty, and satisfying. Whether it’s part of your regular dinner rotation or a cozy weekend indulgence, Chicken Pot Pie Soup is an easy win for families, potlucks, or make-ahead meal preppers.

Ingredients for this Chicken Pot Pie Soup

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups cooked chicken breast, diced (rotisserie or leftover works well)
1 cup frozen peas
1 cup frozen corn
1 cup diced potatoes (Yukon gold or russet)
1 cup heavy cream or half-and-half
Optional: chopped fresh parsley for garnish

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes, until the vegetables start to soften and the onions become translucent.

Step 2: Season and Thicken

Stir in the dried thyme, salt, and pepper. Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 3: Add Broth and Simmer

Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Add Chicken and Veggies

Stir in the cooked chicken, peas, and corn. Continue simmering for another 5-7 minutes to heat everything through.

Step 5: Finish with Cream

Reduce heat to low and stir in the heavy cream or half-and-half. Let the soup gently warm for another 2-3 minutes without boiling. Taste and adjust seasoning if needed.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with warm biscuits or crusty bread for a complete meal.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect for this recipe and saves time.

What vegetables can I substitute?

You can swap in green beans, sweet potatoes, or even mushrooms based on your preference or what’s in your fridge.

Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with full-fat coconut milk or a dairy-free alternative.

How do I make this gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour.

Is this soup suitable for meal prep?

Definitely. It’s great for making ahead and portioning into lunches for the week.

What can I serve with this soup?

Try pairing it with a side salad, garlic bread, or a warm, flaky biscuit for a full meal.