Name: Creamy Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 3 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 medium potatoes, peeled and diced; 2 cups cooked shredded chicken (rotisserie works great); 1 cup frozen peas; 1 cup corn kernels; 1 cup heavy cream (or half-and-half for lighter); 1 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

I love this recipe because it captures everything comforting about chicken pot pie in a simple, soul-soothing soup form. It’s rich and creamy yet balanced with fresh vegetables and tender chunks of chicken. The broth has that familiar savory flavor that makes it perfect for dunking crusty bread or biscuits. It’s quick enough for weeknights but comforting enough to serve when I want a homemade, heartwarming dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 medium potatoes, peeled and diced
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas
1 cup corn kernels
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Directions

I melt the butter in a large pot over medium heat. Then I add the onion, carrots, and celery, cooking until softened, about 5 minutes.
I stir in the garlic and cook for another minute until fragrant.
I sprinkle the flour over the vegetables, stirring constantly for about 1 minute to form a light roux.
I slowly whisk in the chicken broth, making sure there are no lumps, and let it come to a gentle simmer.
I add the diced potatoes and thyme, simmering until the potatoes are tender — usually about 15 minutes.
I stir in the shredded chicken, peas, and corn, cooking for another 5 minutes until everything is heated through.
I pour in the heavy cream and stir gently, letting the soup simmer on low for 2–3 minutes.
I season with salt and black pepper to taste, then garnish with chopped parsley before serving.

Servings and timing

This recipe serves 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Crust lovers’ version: I sometimes serve this soup with buttery biscuits or puff pastry squares on top for that full pot pie experience.
Cheesy twist: Stirring in a handful of shredded cheddar or Parmesan adds even more richness.
Herb blend: Fresh rosemary or a pinch of sage gives the soup an extra layer of flavor.
Lighter option: I use half-and-half or even milk instead of cream for a lighter but still creamy version.
Extra veggies: I sometimes add mushrooms, spinach, or green beans to make it heartier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it over medium-low heat on the stove, adding a splash of broth or milk if it’s too thick. It’s one of those soups that actually tastes even better the next day as the flavors deepen.

FAQs

Can I freeze Chicken Pot Pie Soup?

Yes, I can — but I prefer freezing it before adding the cream. Dairy can separate when frozen, so I add the cream after thawing and reheating for the best texture.

Can I use uncooked chicken instead of cooked?

Yes. I simmer bite-sized pieces of raw chicken with the broth and vegetables until fully cooked, then continue the recipe as written.

How do I thicken the soup more?

If I want a thicker soup, I whisk 1 tablespoon of cornstarch with a little cold water and stir it into the simmering soup until it reaches my desired consistency.

What should I serve with this soup?

I love pairing it with warm biscuits, garlic bread, or even a simple side salad for a balanced meal.

Can I make it in a slow cooker?

Yes, I can! I cook everything except the cream on low for 6 hours or high for 3 hours, then stir in the cream at the end before serving.

Conclusion

This Creamy Chicken Pot Pie Soup is my go-to comfort meal when I want something hearty and soothing without the fuss of a full pie. The creamy broth, tender chicken, and colorful vegetables create a satisfying dish that feels like a warm hug in a bowl. Whether I’m making it for a family dinner or meal prep for the week, it always brings a little extra comfort to my table.