Rich & Creamy Chicken Pot Pie Soup – The Ultimate Comfort in a Bowl

Introduction

If you love the cozy flavors of a classic chicken pot pie but want something quicker and easier, rich and creamy chicken pot pie soup is your perfect match. This hearty chowder-style soup takes everything comforting from the traditional pie — tender chicken, buttery vegetables, and creamy sauce — and turns it into a soul-warming one-pot meal.

It’s a family-friendly favorite that feels indulgent but is surprisingly easy to pull together. Serve it with a flaky biscuit or buttery toast, and you’ve got a warm, filling dinner that tastes like a hug in a bowl. Ideal for fall and winter nights, weeknight meals, or anytime you’re craving comfort without the work of a full pie crust.

Creamy, savory, and full of texture — this soup is everything you want on a chilly day.

Ingredients Overview

This recipe is made with everyday ingredients that come together to create layers of rich, nostalgic flavor.

Protein:

• Cooked chicken – Rotisserie chicken, shredded baked breasts, or leftover roast chicken all work well.

• Dark meat adds more flavor, but white meat keeps it lighter.

Vegetables:

• Carrots, celery, onions – The classic aromatic base (mirepoix).

• Potatoes – Add body and texture; Yukon Golds or russets are ideal.

• Peas or corn – For sweetness and color (frozen works perfectly).

• Garlic – Optional, but adds warmth and aroma.

Creamy Base:

• Butter + flour – A roux to thicken the soup like a chowder.

• Chicken broth – Forms the savory foundation.

• Milk or half-and-half – Adds creaminess without being too heavy.

• Optional: A splash of heavy cream for a richer texture.

Seasonings:

• Salt and black pepper – For basic seasoning.

• Thyme or poultry seasoning – Adds savory, herbaceous depth.

• Bay leaf – Infuses the broth with subtle aromatic notes.

• Fresh parsley – For a fresh pop of flavor at the end.

Step-by-Step Instructions

1. Prep the Ingredients

Dice:

• 2 medium carrots

• 2 celery stalks

• 1 medium onion

• 2 cloves garlic

• 2 medium potatoes, peeled and diced

Shred or cube 2 cups cooked chicken and set aside.

2. Sauté the Vegetables

In a large pot or Dutch oven, melt 3 tbsp butter over medium heat.

Add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened.

Add garlic and cook for another minute, just until fragrant.

3. Make the Roux

Sprinkle in ¼ cup all-purpose flour, stirring constantly to coat the vegetables.

Cook for 1–2 minutes, allowing the flour to cook out (but not brown).

4. Add Liquids & Simmer

Gradually pour in 4 cups chicken broth, whisking to prevent lumps.

Add the potatoes, 1 bay leaf, and ½ tsp dried thyme (or 1 tsp poultry seasoning).

Bring to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.

5. Stir in Milk and Chicken

Reduce the heat and stir in:

• 2 cups milk or half-and-half

• The cooked chicken

• 1 cup frozen peas or corn

Simmer gently for another 5–10 minutes, stirring occasionally, until thick and creamy.

6. Adjust & Serve

Remove the bay leaf.

Taste and season with salt and pepper as needed.

Ladle into bowls and garnish with fresh parsley or a grind of black pepper.

Serve with warm biscuits, puff pastry squares, or crusty bread.

Tips, Variations & Substitutions

Tips:

• Use rotisserie chicken to save time.

• Dice vegetables evenly so they cook uniformly.

• Simmer gently after adding dairy to avoid curdling.

• For a thicker soup, mash some potatoes directly in the pot.

Variations:

• Add mushrooms – Sauté with the mirepoix for earthy depth.

• Spice it up – A pinch of smoked paprika or cayenne adds warmth.

• Make it gluten-free – Use gluten-free flour or thicken with cornstarch slurry.

Substitutions:

• Dairy-free? Use olive oil instead of butter and unsweetened oat or almond milk for the cream.

• No chicken? Try turkey or a vegetarian version with white beans.

• No potatoes? Substitute with cauliflower or parsnips.

Serving Ideas & Occasions

Serve With:

• Flaky buttermilk biscuits

• Garlic bread or puff pastry crackers

• Simple green salad or sautéed greens

Perfect For:

• Weeknight family dinners

• Snowy weekends or rainy days

• Meal prep (makes great leftovers)

• Cozy gatherings or potlucks

To Store:
Refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth.

To Freeze:
Let soup cool completely. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in fridge and reheat slowly to maintain texture.

Nutritional & Health Notes

This soup is:

• High in protein from the chicken

• Loaded with vegetables

• Lower in fat than traditional pot pie (no crust required)

Per serving (1 ½ cups, approx.):

• Calories: ~350

• Protein: ~20g

• Carbs: ~30g

• Fat: ~18g

Make it lighter:

• Use 1% milk

• Skip added cream

• Increase the veggies-to-chicken ratio

FAQs

Q1: Can I use uncooked chicken?

A: Yes — dice 1 lb raw chicken breast or thighs and sauté in the pot after the veggies, before adding flour. Cook through, then proceed with the recipe.

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Q2: Can I make this in a slow cooker?

A: Yes! Add all ingredients except milk and peas to the slow cooker and cook on LOW for 6 hours. Stir in milk and peas in the last 30 minutes.

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Q3: How do I thicken the soup more?

A: Mash a few potatoes with a spoon or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Simmer until thickened.

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Q4: Can I use puff pastry as a topping?

A: Absolutely. Bake puff pastry squares separately and serve on top of the soup for a true pot pie feel.

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Q5: Is it freezer-friendly?

A: Yes — just avoid freezing with added cream. Freeze the broth/veggie/chicken base, then add cream when reheating.

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Q6: What’s the best milk to use?

A: Whole milk or half-and-half offers the best creaminess. 2% also works well. Avoid non-fat milk for this recipe.

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Q7: Can I make it vegetarian?

A: Yes! Skip the chicken, use vegetable broth, and add white beans or mushrooms for protein and texture.

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