Introduction To Creamy Chicken Pot Pie Soup
Few things hit the soul quite like a bowl of warm, creamy soup on a chilly day, especially when that soup tastes like your favorite comfort food. Creamy Chicken Pot Pie Soup takes all the flavors you love from a classic pot pie, tender chicken, buttery veggies, savory herbs, and that rich, velvety sauce, and transforms them into a one-pot, slurp-worthy meal. There’s no crust to roll, no pie dish to fuss with, just the coziest, creamiest chicken soup you can imagine. With every spoonful, you get the full comfort of pot pie without the baking time or clean-up.
Whether you’re curled up on the couch, feeding your family, or serving a holiday lunch, this soup delivers heartwarming satisfaction in under an hour.
Why is this Creamy Chicken Pot Pie Soup so popular?
Creamy Chicken Pot Pie Soup is beloved for the same reasons classic chicken pot pie is a timeless favorite—it’s familiar, soothing, hearty, and wholesome. But turning it into a soup makes it faster, easier, and more weeknight-friendly.
This recipe lets you enjoy all the nostalgic flavors—tender chunks of chicken, potatoes, carrots, peas, and that luxurious creamy broth—without turning on the oven. It’s flexible enough to accommodate leftovers or frozen veggies, and it stores like a dream, making it perfect for meal prep or next-day lunches.
Add biscuits, puff pastry sticks, or even pie crust crackers on the side, and you’ve got a soup that satisfies your soul and your cravings. 💛
Why You’ll Love This Creamy Chicken Pot Pie Soup:
- 🥣 Creamy, rich, and ultra-comforting
- 🍗 Packed with protein and vegetables
- 🥕 Perfect use for leftover or rotisserie chicken
- 🧅 One-pot meal = easy clean-up
- 🍞 Pairs beautifully with crusty bread or biscuits
- ❄️ Freezes and reheats well
- ⏱️ Ready in under an hour
Ingredients For Creamy Chicken Pot Pie Soup:
These ingredients come together to form a powerhouse of flavor:
For the Soup Base:
- 🍗 2 tablespoons butter
- 🧅 1 small onion, diced
- 🥕 2 medium carrots, peeled and diced
- 🥔 2 small russet potatoes, peeled and cubed
- 🌿 2 cloves garlic, minced
- 🌿 ½ teaspoon dried thyme
- 🍃 ½ teaspoon dried parsley
- 🧂 Salt and pepper, to taste
- 🥣 ⅓ cup all-purpose flour, for thickening
- 🥣 4 cups chicken broth (preferably low sodium)
- 🐓 2½ cups cooked chicken, shredded (rotisserie works great)
For Creaminess & Flavor:
- 🥛 1½ cups whole milk or half-and-half
- 🧈 ½ cup heavy cream (optional for extra richness)
- 🌽 1 cup frozen peas and corn mix
- 🧀 ¼ cup grated Parmesan (optional, for extra depth)
For Topping or Serving (Optional):
- 🥐 Homemade or store-bought biscuits
- 🥖 Crusty bread, pie crust crackers, or puff pastry sticks
- 🌿 Chopped fresh parsley for garnish
- 🧀 Shredded cheddar for topping (optional)
How To Make Creamy Chicken Pot Pie Soup:
Step 1: Sauté your aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the carrots, potatoes, and garlic, cooking for another 5–7 minutes until veggies start to soften.
Step 2: Add seasonings and flour
Sprinkle in the thyme, parsley, salt, and pepper. Stir to coat the veggies. Then, add the flour and cook for 1–2 minutes, stirring constantly. This step forms the roux and thickens the soup later—don’t skip it!
Step 3: Pour in the broth
Gradually whisk in the chicken broth, scraping up any bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to a simmer. Let cook for about 15 minutes, or until the potatoes and carrots are fork-tender.
Step 4: Stir in chicken and cream
Add the shredded cooked chicken, milk or half-and-half, and heavy cream (if using). Stir to combine, then simmer for another 8–10 minutes to meld the flavors and warm everything through.
Step 5: Add the final touches
Toss in the frozen peas and corn, and stir until they’re heated through (about 2–3 minutes). If using Parmesan, stir it in now for added depth.
Step 6: Taste and serve
Taste and adjust seasoning as needed. If the soup is too thick, add a splash more broth or milk. Ladle into bowls, top with fresh parsley, and serve with warm biscuits or bread.
Variation:
- 🥓 Add bacon: Sauté 4 slices of chopped bacon first, then cook veggies in the drippings for a smoky twist.
- 🍄 Add mushrooms: Sauté sliced mushrooms with the onions for an earthy flavor boost.
- 🍠 Use sweet potatoes: Swap regular potatoes with sweet potatoes for a touch of natural sweetness.
- 🌾 Make it gluten-free: Use cornstarch slurry instead of flour for thickening, and gluten-free biscuits on the side.
- 🥛 Lighten it up: Skip the heavy cream and use 2% milk; use less butter for a lower-fat version.
- 🌶️ Spice it up: Add a pinch of cayenne, paprika, or a dash of hot sauce.
COOKING Note:
This soup is thick and hearty—but easily adaptable. Here’s how to master it:
- For a thicker soup, let it simmer uncovered a bit longer.
- For a smoother soup, partially blend it (before adding the chicken) using an immersion blender.
- Be careful not to boil the milk or cream—it can curdle. Always simmer gently.
- Stir regularly to avoid burning on the bottom of the pot.
- If reheating, add a splash of broth or milk to restore the creamy consistency.
Serving Suggestions:
- 🥐 Serve with flaky biscuits or puff pastry crackers for that “pie crust” feel
- 🥖 Pair with garlic toast, sourdough, or ciabatta to soak up the creamy broth
- 🧀 Top with shredded cheddar for cheesy richness
- 🥗 Pair with a crisp green salad for balance
- 🍷 A glass of white wine or cider makes the perfect dinner pairing
Tips:
- 🐓 Use rotisserie chicken to save time
- 🧊 Freeze in batches—leave out cream if freezing and add when reheating
- 🧅 Dice vegetables small so they cook evenly and quickly
- 🍲 Double the recipe and freeze half for cozy dinners all season long
- 🧴 Keep stirring while adding milk/cream to keep the soup silky and smooth
Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Nutritional Information (per serving, approx.):
- Calories: 420 kcal
- Protein: 28g
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 6g
- Sodium: 650mg
FAQs:
Q: Can I freeze this soup?
A: Yes—but it’s best to freeze before adding the dairy. When ready to eat, thaw and reheat, then stir in milk or cream.
Q: Can I make this in a slow cooker?
A: Absolutely! Add all ingredients except milk/cream and peas to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in dairy and peas during the last 30 minutes.
Q: Is this soup gluten-free?
A: Not as written, but you can substitute cornstarch or gluten-free flour for thickening, and skip any wheat-based toppings.
Q: Can I make it vegetarian?
A: Yes! Use veggie broth and swap chicken for white beans or chickpeas. Add extra veggies like mushrooms or leeks for texture.
Q: What kind of chicken works best?
A: Rotisserie, poached, or leftover roasted chicken all work. Thighs offer more richness, breasts are leaner.
Conclusion:
When the weather turns cold, or you’re craving something that wraps you up like a cozy blanket, Creamy Chicken Pot Pie Soup delivers. It’s nostalgic, satisfying, and absolutely delicious, with all the flavor of pot pie in a spoonable, weeknight-ready format. You’ll love the creamy base, tender chunks of chicken, buttery potatoes, sweet peas, and aromatic herbs that make this soup a standout for fall and winter. Serve it with flaky biscuits or crusty bread, and you’ve got the ultimate bowl of comfort.
Simple, soulful, and endlessly comforting, this is the kind of meal you’ll return to all season long.
