Main Dishes

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb cooked chicken, shredded; 1 cup carrots, diced; 1 cup celery, diced; 1 cup onion, diced; 3 cups chicken broth; 1 cup frozen peas; 1 tsp thyme; 1 cup heavy cream; Salt and pepper to taste; 2 tbsp flour (optional, for thickening)

Jump to Recipe·Print Recipe

Warm, creamy, and full of tender chicken and garden vegetables, this Chicken Pot Pie Soup tastes just like the classic pie but in a cozy bowl. It has a thick, silky broth, soft diced carrots and celery, sweet peas, and shredded chicken in every spoonful. The aroma is savory with a hint of thyme, and the texture is rich and velvety thanks to the heavy cream. If you enjoy easy comfort soups like one-pot chicken dumpling soup, this pot pie–style soup will become a weeknight favorite.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 480 kcal
Protein: 38 g
Carbohydrates: 17 g
Fat: 25 g
Fiber: 4 g
Sugar: 5 g
Sodium: 600 mg

Why Make This Chicken Pot Pie Soup

This soup gives you all the flavors of chicken pot pie without the fuss of pastry. It’s fast, cozy, and forgiving — great for using leftover chicken. The heavy cream makes the broth rich and smooth, while the vegetables add color and bite. It’s perfect for a busy weeknight, a light dinner, or a warming dish on a cold day.

How to Make Chicken Pot Pie Soup

You’ll sauté the aromatics, add broth and chicken, simmer the vegetables until tender, thicken if you like, and finish with cream. The steps are simple and require only one pot for easy cleanup. Follow the step titles below for a clear process that also helps with recipe indexing.

Ingredients:

1 lb cooked chicken, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
3 cups chicken broth
1 cup frozen peas
1 tsp thyme
1 cup heavy cream
Salt and pepper to taste
2 tbsp flour (optional, for thickening)

Directions:

Step 1: Preparation

Prepare all ingredients before you start. Dice the carrots, celery, and onion. Shred the cooked chicken and measure the broth, peas, thyme, and cream. If you plan to thicken the soup, mix the 2 tablespoons of flour with a few tablespoons of broth to make a smooth slurry.

Step 2: Sautéing Vegetables

Heat a large pot over medium heat with a tablespoon of oil or butter. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5–7 minutes. You should smell a sweet, savory aroma as the vegetables cook.

Step 3: Simmering the Soup

Add the shredded chicken, chicken broth, and thyme to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Stir in the frozen peas. If you want a thicker soup, add the flour slurry now and stir until smooth. Simmer for 10–15 minutes so the flavors meld and the vegetables become tender.

Step 4: Finishing and Seasoning

Stir in the heavy cream and heat gently—do not boil once the cream is added. Taste and season with salt and pepper. Cook for 1–2 more minutes to warm through. Serve hot with fresh parsley, biscuits, or crusty bread.

How to Serve Chicken Pot Pie Soup

Serve bowls hot with a sprinkle of chopped parsley or chives for color. Add a flaky biscuit, buttery toast, or oyster crackers on the side. For a heartier meal, serve with a simple green salad or roasted vegetables. This soup also pairs well with a light white wine or iced tea for a casual dinner.

How to Store Chicken Pot Pie Soup

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freezer: For longer storage, freeze in airtight containers for up to 2 months. Note: cream can separate after freezing; thaw overnight in the fridge and reheat gently while stirring.
Reheating: Reheat on the stovetop over low heat, stirring often. Add a splash of broth or cream if it seems too thick.

Expert Tips for Perfect Chicken Pot Pie Soup

Use cooked chicken from a roast, rotisserie, or poached breasts for best flavor and texture.
For extra depth, sauté a garlic clove with the veggies or add a splash of white wine before adding the broth.
If using raw chicken, cook it in the broth first, then remove, shred, and return to the pot. Increase simmer time by 10–12 minutes.
To thicken without flour, mash some peas or carrots into the broth or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Keep the heat low after adding cream to prevent curdling and maintain a silky texture.
Taste and adjust salt at the end—broth and cooked chicken can add more saltiness than expected.

Delicious Variations

Chicken Pot Pie Soup with Biscuits: Top each bowl with a split biscuit or drop biscuit dough on top and bake until the biscuits are cooked through.
Cheesy Pot Pie Soup: Stir in 1/2 to 1 cup of shredded cheddar until melted for a creamy, cheesy twist.
Light Version: Substitute half-and-half or whole milk for heavy cream for lower calories, though the soup will be less rich.
Gluten-Free: Use cornstarch or a gluten-free flour to thicken instead of wheat flour.
Herb Boost: Add a bay leaf during simmering and finish with fresh parsley, tarragon, or dill for a brighter herb flavor.

Frequently Asked Questions

Q: Can I use raw chicken instead of cooked chicken?
A: Yes. Add raw chicken to the simmering broth and cook until fully done, about 12–15 minutes, then remove, shred, and return to the pot. This deepens flavor but adds cook time.

Q: How can I make this soup thicker without flour?
A: Mash a cup of cooked vegetables (peas or carrots) into the broth, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred into simmering soup. Reduce liquid slightly if needed.

Q: Can I make this dairy-free?
A: Yes. Replace heavy cream with full-fat coconut milk or a dairy-free creamer. The flavor will change slightly but the texture remains rich.

Q: Is this recipe freezer-friendly?
A: Yes, but dairy can separate. Freeze without cream for best results. When reheating, add fresh cream or milk after thawing and warm gently.

Q: What can I serve with this soup to make a full meal?
A: Serve with a crisp green salad, roasted vegetables, or warm biscuits. Add a side of crusty bread or a simple sandwich for a heartier meal.

Q: How long will leftovers last in the fridge?
A: Store in an airtight container for 3–4 days. Reheat until steaming throughout.

Conclusion

This Chicken Pot Pie Soup is an easy, comforting meal that captures the cozy flavors of pot pie in a bowl. It’s creamy, savory, and quick to make—perfect for busy nights or when you need a warm hug in a bowl. For another take on comforting chicken soups and more inspiration, check out this version from a favorite recipe collection: Chicken Pot Pie Soup – The Country Cook. Give this recipe a try — it’s simple, satisfying, and sure to become a go-to.