Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 3 tbsp butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 2 medium potatoes, peeled and cubed; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup whole milk or heavy cream; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt and black pepper to taste; Optional: puff pastry croutons or biscuits for serving

Why You’ll Love Chicken Pot Pie Soup Recipe

If you adore classic chicken pot pie but want something easier and quicker, this soup is the perfect solution. It captures the same creamy, savory flavor without the fuss of pie crust. The combination of shredded chicken, vegetables, and herbs creates a wholesome and satisfying meal. Plus, it’s easy to make ahead, reheat, and even freeze for later.

Ingredients

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

Cooked chicken breast, shredded or cubed
Butter
Onion, finely chopped
Garlic, minced
Carrots, diced
Celery, diced
Frozen peas
Potatoes, peeled and cubed
All-purpose flour
Chicken broth
Whole milk or heavy cream
Fresh thyme or dried thyme
Salt and black pepper to taste
Optional: puff pastry croutons or biscuits for serving

Directions

In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until the vegetables are softened, about 5–6 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Stir in the flour and cook for 1–2 minutes, stirring constantly to create a roux.
Gradually whisk in the chicken broth, ensuring no lumps form.
Add potatoes and thyme. Bring the mixture to a simmer and cook for 10–12 minutes, or until potatoes are tender.
Stir in the shredded chicken and frozen peas. Cook for another 5 minutes until heated through.
Pour in milk or cream, stir well, and let the soup simmer gently for another 3–5 minutes.
Taste and season with salt and black pepper as needed.
Serve warm with puff pastry croutons or biscuits for a delicious pot pie touch.

Servings and timing

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

Variations

Low-carb version: Replace potatoes with cauliflower florets.
Dairy-free option: Use coconut milk or unsweetened almond milk instead of dairy.
Add more veggies: Try adding corn, green beans, or mushrooms.
Extra flavor: Add a splash of white wine or a pinch of poultry seasoning.
Crispy topping: Bake puff pastry squares or serve with buttery biscuits on the side.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until hot, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen it.
To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How can I make this soup thicker?

You can add an extra tablespoon of flour when making the roux or let the soup simmer longer to reduce.

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time.

Can I make this in a slow cooker?

Yes, cook the vegetables and roux first, then add all ingredients to the slow cooker and cook on low for 4–5 hours.

Can I use leftover turkey instead of chicken?

Absolutely. Turkey is an excellent substitute, especially after holidays.

What’s the best way to make it gluten-free?

Use a gluten-free flour blend in place of regular flour and ensure your broth is gluten-free.

Can I add noodles or rice?

Yes, you can add cooked egg noodles or rice toward the end of cooking for a heartier meal.

Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Reheat gently after thawing.

How can I make it more flavorful?

Use homemade chicken broth, add extra herbs, or stir in a bit of grated Parmesan cheese.

Can I make it vegetarian?

Swap the chicken for chickpeas or white beans and use vegetable broth.

What should I serve with Chicken Pot Pie Soup?

It pairs wonderfully with biscuits, crusty bread, or a fresh green salad.

Conclusion

Chicken Pot Pie Soup combines the best elements of a comforting classic into one easy-to-make dish. With its creamy texture, hearty chicken, and perfectly seasoned vegetables, it’s a meal that satisfies every craving for warmth and flavor. Whether served on a cold evening or as a make-ahead family favorite, this soup is pure comfort in a bowl.