Chicken Pot Pie Soup – Cozy, Creamy, and Comforting

This is the kind of soup that makes a chilly evening feel better the second it hits the table. Think of all the cozy flavors of a classic chicken pot pie, but in a bowl you can ladle and slurp. It’s rich without being heavy, creamy without being fussy, and full of tender chicken and vegetables.

If you love comfort food but want something easy enough for a weeknight, this is it. One pot, simple ingredients, and familiar flavors that never get old.

What Makes This Special

This soup takes everything people love about chicken pot pie and skips the pie crust work. You still get that creamy, savory base and plenty of vegetables, but it’s faster and simpler.

It’s also very flexible—use rotisserie chicken, frozen veggies, or fresh herbs you already have. The texture is silky and comforting, and it reheats beautifully for lunch or dinner the next day. Serve it with crusty bread or quick biscuits, and you’ve got a complete meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup frozen peas
• 1 cup frozen corn (optional but nice)
• 1 large russet or 2 small gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream (or half-and-half for lighter)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: a squeeze of lemon juice, and flaky salt for finishing

Step-by-Step Instructions

1. Prep your ingredients. Dice the onion, carrots, and celery.Peel and cube the potatoes. Shred or dice your cooked chicken. Measure out your broth, cream, herbs, and flour so everything is ready to go.
2. Sauté the aromatics. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened, about 6–8 minutes.
3. Add garlic and herbs. Stir in the garlic, thyme, and rosemary. Cook for 30–60 seconds, until fragrant.Don’t let the garlic brown.
4. Make the roux. Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to coat and cook off the raw flour taste. The mixture will look a bit pasty.
5. Add the broth gradually. Pour in about 1 cup of chicken broth while stirring to loosen the roux.Once smooth, add the rest of the broth, the bay leaf, and potatoes. Bring to a gentle boil, then reduce to a simmer.
6. Simmer until tender. Cook for 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has slightly thickened.
7. Add chicken and veggies. Stir in the chicken, peas, and corn. Simmer for another 3–5 minutes to warm through.
8. Finish with cream. Reduce the heat to low.Stir in the cream and let the soup heat gently for 2–3 minutes. Do not boil after adding cream.
9. Season to taste. Remove the bay leaf. Add salt and pepper to taste.If you like, add a small squeeze of lemon juice to brighten the flavors.
10. Serve. Ladle into bowls, garnish with parsley, and finish with a pinch of flaky salt. Pair with warm bread, biscuits, or a simple side salad.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it cools. Thin it with a splash of broth or water when reheating.

Warm gently over medium-low heat and avoid boiling, which can cause the cream to separate.

For freezing, skip the cream in the cooking process. Freeze the base for up to 3 months, then reheat and stir in the cream just before serving. Potatoes can soften after freezing, so keep cubes small and avoid overcooking initially.

Why This is Good for You

• Protein-rich: Chicken gives you satisfying protein to keep you full.
• Veggie-loaded: Carrots, celery, peas, and potatoes add fiber, vitamins, and color.
• Customizable richness: Use half-and-half or even evaporated milk if you want it lighter.
• Comfort factor: Warm, balanced flavors can make a meal feel grounding and nourishing.

What Not to Do

• Don’t rush the roux. If you don’t cook the flour, the soup can taste chalky.
• Don’t boil the cream. High heat can cause separation and a greasy texture.
• Don’t skip seasoning layers. Add salt in stages—vegetables, broth, then final adjustment.
• Don’t overcook the potatoes. They should be tender, not falling apart.
• Don’t use too much dried rosemary. A little goes a long way; crush it between your fingers to release flavor.

Recipe Variations

• Biscuit topper: Bake canned or homemade biscuits and serve them on top of each bowl for that “pie” feel.
• Herb twist: Swap thyme for tarragon or sage.Fresh dill is great for a lighter note.
• Mushroom upgrade: Sauté 8 ounces of sliced mushrooms with the onions for extra richness.
• Gluten-free: Use a 1:1 gluten-free flour blend for the roux, or thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) added at the end before the cream.
• Dairy-free: Use olive oil only, skip butter, and finish with unsweetened cashew cream or full-fat coconut milk.
• No potatoes: Try parsnips or cauliflower florets for a lower-carb take.
• Rotisserie shortcut: Use store-bought rotisserie chicken and pre-chopped mirepoix to shave off prep time.
• Extra veggies: Green beans, leeks, or diced bell pepper fit right in. Add tender veggies near the end so they don’t get mushy.

FAQ

Can I make this in a slow cooker?

Yes. Add everything except the cream, peas, and corn to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.

Stir in the peas, corn, and cream during the last 20–30 minutes. Adjust seasoning before serving.

How can I thicken the soup more?

Let it simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly. You can also mash a few potato cubes directly in the pot for natural thickening.

What’s the best chicken to use?

Leftover roasted chicken or rotisserie chicken is ideal.

Poached chicken breasts or thighs also work. Thighs provide a little more richness and stay tender.

Can I make it ahead?

Absolutely. Make the soup up to two days in advance.

Reheat gently on the stovetop, adding a splash of broth or water to loosen it. Taste and adjust salt and pepper before serving.

What can I serve with it?

Warm biscuits, garlic bread, or a simple green salad with lemon vinaigrette are great. Crackers or buttered toast also do the job on busy nights.

Is there a way to add more flavor without extra salt?

Use fresh herbs, a squeeze of lemon, or a dash of white wine vinegar at the end.

A small spoonful of Dijon mustard whisked in can also add depth without tasting “mustardy.”

Can I use milk instead of cream?

Yes, but the soup will be thinner. Use whole milk if possible, and avoid boiling after adding it. A tablespoon of butter at the end can restore some richness.

Final Thoughts

Chicken pot pie soup is a simple, satisfying way to bring classic comfort to the table without the extra work of a crust.

It’s cozy, make-ahead friendly, and easy to adapt to what you have on hand. Keep the technique straightforward, season as you go, and finish with a little cream for that signature silkiness. Whether you serve it with biscuits or a loaf of crusty bread, it’s a reliable bowl of comfort that always earns seconds.

Chicken Pot Pie Soup - Cozy, Creamy, and Comforting

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup frozen peas
• 1 cup frozen corn (optional but nice)
• 1 large russet or 2 small gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream (or half-and-half for lighter)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: a squeeze of lemon juice, and flaky salt for finishing

Instructions

• Prep your ingredients. Dice the onion, carrots, and celery. Peel and cube the potatoes. Shred or dice your cooked chicken. Measure out your broth, cream, herbs, and flour so everything is ready to go.
• Sauté the aromatics. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened, about 6–8 minutes.
• Add garlic and herbs. Stir in the garlic, thyme, and rosemary. Cook for 30–60 seconds, until fragrant. Don’t let the garlic brown.
• Make the roux. Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to coat and cook off the raw flour taste. The mixture will look a bit pasty.
• Add the broth gradually. Pour in about 1 cup of chicken broth while stirring to loosen the roux. Once smooth, add the rest of the broth, the bay leaf, and potatoes. Bring to a gentle boil, then reduce to a simmer.
• Simmer until tender. Cook for 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has slightly thickened.
• Add chicken and veggies. Stir in the chicken, peas, and corn. Simmer for another 3–5 minutes to warm through.
• Finish with cream. Reduce the heat to low. Stir in the cream and let the soup heat gently for 2–3 minutes. Do not boil after adding cream.
• Season to taste. Remove the bay leaf. Add salt and pepper to taste. If you like, add a small squeeze of lemon juice to brighten the flavors.
• Serve. Ladle into bowls, garnish with parsley, and finish with a pinch of flaky salt. Pair with warm bread, biscuits, or a simple side salad.