“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics.” That quote from Marge Kennedy hits differently when you’re ladling a warm bowl of Chicken Pot Pie Soup on a chilly evening.
If you’re anything like me, you’ve had your fair share of chicken pot pies. But turning that beloved classic into a soup? Game-changer! It’s creamy, comforting, and way easier to make than a full-blown pie. Plus, you can customize it with pantry staples and leftover chicken.
Let’s dive into this spoon-licking journey of cozy deliciousness!
Why Chicken Pot Pie Soup is the Ultimate Comfort Food
You know that feeling when you walk into a house and it just smells like home? That’s what Chicken Pot Pie Soup does to me every single time. One whiff of that creamy broth simmering on the stove, and I’m instantly taken back to my grandma’s kitchen—where she’d be humming to Patsy Cline, ladling soup into her mismatched mugs like they were made of gold.
I’ll admit it: I used to be a pot pie purist. The kind who believed it wasn’t a “real” pot pie unless it had a golden, flaky crust sealing it shut. But here’s the truth I had to taste to believe—Chicken Pot Pie Soup gives you all the warm fuzzies of the classic, without the fuss. You still get that creamy texture, the tender chunks of chicken, the sweet little pops of peas and carrots… and if you throw a puff pastry square or a buttery biscuit on top? Chef’s kiss.
The Nostalgia Is Real
There’s something about this soup that hits on an emotional level. Maybe it’s because so many of us grew up with some version of pot pie—be it frozen, homemade, or canned. When I made my first pot pie soup, I wasn’t even trying to get sentimental. I was just cold, broke, and had a bag of frozen veggies and leftover rotisserie chicken. But halfway through the bowl, I realized I was basically eating a warm hug.
It’s Way Less Work Than a Real Pot Pie
I love a good challenge in the kitchen, but between work, kids, and let’s be honest—general life chaos—I don’t have time to roll out dough and crimp crusts. Soup solves that. You throw it all in one pot. No pie dish. No waiting 45 minutes for something to bake. And if you’re real lazy (like I was last Tuesday), you can just rip up a crescent roll and dunk it. Boom. Dinner.
It’s Cozy, But Still Light Enough for Lunch
You’d think something this creamy would leave you needing a nap. But nope. Somehow, Chicken Pot Pie Soup fills you up without weighing you down. Maybe it’s the broth or the balance of veggies. I often pack leftovers for lunch and it reheats like a dream—no curdling, no sad soggy bits. Just pure, cozy satisfaction.
Customizable for Any Mood or Diet
Here’s another thing I love: it’s flexible. I’ve made this soup dairy-free for my sister using coconut cream. Added a little spice with red pepper flakes for my husband (he swears by it now). Subbed sweet potatoes once when I ran out of regular ones. It always turns out good. That’s the mark of real comfort food, if you ask me—it’s whatever you need it to be, whenever you need it most.
Ingredients You’ll Need (and Easy Substitutions)
Let me tell you something embarrassing real quick: the first time I made Chicken Pot Pie Soup, I completely forgot the peas. 🤦♀️ Just straight up blanked. I was halfway through my second bowl before I realized it looked… off. And you know what? It still tasted amazing. That’s the beauty of this soup—you can mess up, swap things around, and it still shows up like your most dependable friend.
Here’s what I use now—and how I’ve tweaked it depending on what’s in my fridge.
The Core Crew (aka what makes it pot pie soup)
- Chicken – I usually go with shredded rotisserie chicken because it’s fast and full of flavor. But when I have the time, boneless skinless chicken thighs simmered right in the soup? Even better. Chicken breast works too, just don’t overcook it—it dries out faster than my hands in winter.
- Carrots, Celery & Onion (aka the mirepoix) – Classic base. I dice ’em small so they melt into the broth. If you’re short on time? Pre-chopped mirepoix from the store is a life-saver.
- Peas – Frozen peas are perfect. No need to defrost—just toss ’em in at the end. And yes, green beans have made an appearance when I was out of peas. No one noticed.
- Garlic & Herbs – Don’t skip these. A few cloves of minced garlic, some thyme, parsley, and a bay leaf? That’s what gives it the cozy factor. Fresh is best, but dried works in a pinch.
- Chicken Broth – Use low sodium if you’re watching salt. I’ve even used bone broth for an extra nutrient boost.
- Milk & Cream – I like a 50/50 blend. But if you’re dairy-free, unsweetened almond milk with a splash of coconut cream is surprisingly good. Oat milk… eh, made it too sweet for me.
- Butter & Flour (for the roux) – This is how you get that velvety texture. Gluten-free? Swap flour for cornstarch or a 1:1 gluten-free blend. And ghee works great if you’re avoiding dairy solids.
Optional (but so worth it)
- Potatoes – Diced small so they cook fast. I usually add them if I want a thicker, stew-like feel.
- Corn – Adds sweetness and texture. My kids love it.
- Mushrooms – If I’ve got creminis on hand, in they go. Adds an earthy depth that’s chef’s kiss.
- Heavy Cream Cheese (yep) – One time I added a few dollops of cream cheese… and wow. Silky, rich, indulgent.
The Topping: Puff Pastry, Biscuits, or Whatever’s in the Freezer
I try to keep a sheet of puff pastry in the freezer at all times. Just bake squares separately and plop one on top of each bowl. Biscuits work too—especially those canned ones if you’re pressed for time.
One time, I got creative (read: desperate) and crumbled some garlic croutons over it. Not bad! Gave it a crunch I didn’t know it needed.
Moral of the story? You don’t need every ingredient to make this work. Just grab what you’ve got and go for it. The soup is forgiving—and so are your taste buds when everything’s this creamy and good.
Step-by-Step Recipe Instructions
Okay, deep breath—this is way easier than it looks. I’ve made Chicken Pot Pie Soup so many times now I could probably do it blindfolded (don’t recommend that though, especially around hot broth).
The key here is to layer the flavor—don’t just dump everything in at once and expect magic. Trust me, I did that once and ended up with chicken-flavored wallpaper paste. Not good.
Here’s how I actually do it, step by step:
🥄 Step 1: Sauté Your Veggies
In a big ol’ pot—like Dutch oven size—melt a few tablespoons of butter over medium heat. Toss in your chopped onions, celery, and carrots.
Let ‘em soften for about 7-10 minutes, stirring occasionally. Don’t rush this part. The goal isn’t just to cook them—it’s to coax out their sweetness. When the onions go from white to kinda golden and your kitchen smells like a hug? You’re doing it right.
I usually throw in minced garlic during the last minute so it doesn’t burn.
🍗 Step 2: Add the Chicken and Seasoning
Now toss in your shredded chicken (already cooked). Stir it around so it picks up all that buttery veggie goodness.
Then season with:
- Salt & pepper
- Thyme (fresh if you have it, dried if you don’t)
- A bay leaf
- A pinch of paprika if you’re feeling spicy
I’ve even thrown in rosemary when I had some left over from another recipe—it worked great.
🧈 Step 3: Make a Quick Roux
Push everything to the side of the pot, melt another tablespoon of butter in the cleared space, and sprinkle in 1/4 cup of flour.
Stir that flour into the butter and then slowly mix it into the rest of the pot. This thickens things up nicely.
🍶 Step 4: Add Broth and Let It Simmer
Now slowly pour in your chicken broth—about 4 cups—while stirring constantly so you don’t get lumps.
Bring it to a low boil, then reduce heat and let it simmer for 10-15 minutes. This is where all the flavors marry up like old friends at a reunion.
Sometimes I use half broth, half milk to start thickening early. It’s flexible.
🥛 Step 5: Cream It Up
After the soup has reduced a bit, pour in your cream or milk. I like to use 1 cup of whole milk and 1/2 cup of heavy cream. Stir gently and let it simmer another 5-10 minutes.
Don’t let it boil hard after adding dairy—it might separate. Learned that the hard way on a distracted Tuesday night.
🧊 Step 6: Add Peas and Finish
Frozen peas go in at the very end—like, two minutes before serving. This keeps them bright and fresh-tasting.
Now taste everything and adjust seasoning if needed. I almost always add more pepper at this point.
🥐 Step 7: Top It Off
While your soup’s simmering, bake some puff pastry squares in the oven according to the package. Or throw some biscuits in the air fryer if you’re short on time.
To serve, ladle soup into bowls and top each one with a golden pastry square.
(Hot tip: If you want that full “pie” experience, sprinkle some flaky salt or garlic butter over your puff pastry before baking.)
And that’s it! No drama, no pie crust failures, just the kind of soup that makes people close their eyes and sigh with the first spoonful.
Tips from My Kitchen – What I’ve Learned
Look, I’m not a professional chef. I don’t have one of those fancy overhead pot racks or a walk-in pantry. I’ve got a toddler tugging at my leg half the time and a fridge that hums like it’s thinking too hard. But I do make a mean Chicken Pot Pie Soup, and I’ve picked up some hard-won lessons that’ll save you time, money, and maybe your sanity.
💡 Don’t Dump Frozen Veggies In All At Once
First time I made this soup, I tossed in a bag of frozen peas and carrots straight from the freezer—like, mid-boil. What happened? Ice-cold soup. It took forever to come back to temp and kinda messed with the texture.
Now I let frozen veggies sit on the counter while I prep everything else. By the time they go in at the end, they’re thawed enough to warm through without chilling everything down. Way better.
🍗 Rotisserie Chicken = Weeknight Savior
I’ve done this recipe from scratch with raw chicken thighs, and yes, it’s amazing. But if we’re being honest? Most nights, I’m pulling a rotisserie chicken apart like a raccoon over a trash can. It’s fast, juicy, and already seasoned.
Just be sure to remove the skin—it gets weird in soup. Trust me.
🍽️ Leftovers = Better the Next Day
This soup ages like fine wine… or at least like good chili. The flavors deepen overnight and the texture gets even creamier. I’ve actually started making it a day in advance if I’m having guests over.
Just store it in an airtight container, and add a splash of broth or milk when reheating—it thickens a lot in the fridge.
🔥 Reheat Gently, or Regret It
One time I nuked a bowl of leftover soup on high power and ended up with what I can only describe as chicken custard. 🤢 Not ideal.
Low and slow is the way to go. Either on the stovetop or in the microwave at 50-60% power, stirring every 30 seconds.
🧂 Taste After the Pastry
This one’s subtle but important: don’t go overboard with salt before adding your pastry or biscuit topping. Those are usually buttery and salty on their own, and can throw off the whole balance if your soup’s already seasoned to the max.
I learned that the salty way… whoops.
Chicken Pot Pie Soup might be simple, but getting it just right takes a few tries. These little tweaks? Game-changers. Every bowl now feels like it came from one of those “farm-to-table” places that charge $18 for soup—except mine’s better. And cheaper.
Flavor Variations to Try
Okay, so once you’ve nailed the classic Chicken Pot Pie Soup, it’s kinda addictive. I found myself making it every week for a while—until my husband hit me with the dreaded, “Soup again?”
Fair. So I started mixing it up a bit, and it turns out, this soup’s a total chameleon. You can dress it up or down, make it spicy or sweet, bulk it up or lighten it. Here are a few variations I’ve tried (and loved):
🥓 Add Bacon or Pancetta for Smoky Goodness
Look, everything’s better with bacon. I started tossing a few chopped strips into the pot during the veggie sauté stage. Let it crisp up and then build the soup from there. The smoky, salty edge it adds? Next-level.
Pancetta works great too if you wanna feel a little fancy. Just don’t skip draining some fat off, or you’ll end up with bacon grease soup. Been there.
🌶️ Crank Up the Heat (If You Dare)
I like cozy, creamy soup… but sometimes I need a little kick. A pinch of cayenne or a few dashes of hot sauce totally changes the vibe in the best way.
One time, I added diced jalapeños with the onions. Wasn’t mad at it.
Sriracha swirl on top? Also fire.
🍄 Make It Earthy with Mushrooms
Cremini mushrooms add a richness that pairs beautifully with the creamy base. I chop and sauté them with the onions, and it turns the whole thing into more of a rustic stew. A splash of white wine at this stage doesn’t hurt either. Not required, but makes you feel like Ina Garten for a second.
🥦 Go Low-Carb with Cauliflower
Want to lighten things up a bit? Sub diced cauliflower for potatoes. It cooks quicker and gives the soup that bulk without the starch crash.
My keto friend tried it once and now only eats it this way. I tried it too and honestly didn’t miss the spuds.
🥖 Experiment with Toppings
I love puff pastry, but sometimes I just don’t have it. So I started playing with other toppings:
- Buttermilk biscuits – easy and satisfying
- Garlic croutons – crunchy and quick
- Pie crust crackers – rolled out scraps baked into “chips”
- Toasted bread cubes – rustic and good for scooping
Last week I even did a cheddar biscuit topping and wow, that’s going in the regular rotation.
Moral of the story? Once you’ve got the base down, Chicken Pot Pie Soup is your playground. Swap, spice, stir in something new. It keeps the cozy vibes alive without feeling like déjà vu every bowl.
If you’ve made it this far, congrats—you’re basically a Chicken Pot Pie Soup pro now. 🙌 Whether you followed the classic recipe to the letter or added your own spicy, cheesy, or biscuit-loaded twist, one thing’s for sure: this soup delivers comfort in every bite.
It’s the kind of meal that brings people to the table—and keeps them there for seconds. I’ve served it on rainy nights, for lazy Sundays, and even on a random Tuesday when I just needed a win in the kitchen. And every time, it hits that perfect mix of creamy, hearty, and homemade.
So if you tried this recipe (or plan to), don’t keep it to yourself!
📌 Pin it on Pinterest, snap a pic of your creation, and share the cozy with someone who needs it.
Seriously, nothing makes me happier than seeing this soup warm other kitchens too. ❤️
Print
The Best Chicken Pot Pie Soup Recipe
A creamy, comforting twist on the classic chicken pot pie—served in a bowl. Packed with tender chicken, veggies, and topped with puff pastry or biscuits, this soup is the ultimate cozy meal.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2–3 cups cooked shredded chicken (rotisserie or thighs)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 cups chicken broth (low sodium)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp butter
- 1/4 cup flour (or cornstarch/gluten-free blend)
- 1 bay leaf
- 1 tsp thyme (fresh or dried)
- Salt and black pepper to taste
- Optional: 2 small potatoes, diced
- Optional: 1 cup corn
- Optional: 1 cup mushrooms, chopped
- Puff pastry squares or biscuits for topping
Instructions
- In a large pot, melt 2 tbsp butter over medium heat. Add onion, carrots, and celery. Sauté 7–10 minutes until softened. Add garlic and cook 1 minute more.
- Stir in cooked shredded chicken, thyme, bay leaf, salt, pepper, and a pinch of paprika if desired.
- Push mixture to the side. Melt 1 tbsp butter in the pot, sprinkle in 1/4 cup flour, and stir into a roux. Mix with vegetables and chicken.
- Slowly pour in 4 cups chicken broth while stirring to avoid lumps. Bring to a low boil, then reduce heat and simmer 10–15 minutes.
- Add 1 cup milk and 1/2 cup cream. Simmer gently 5–10 minutes without boiling hard.
- Stir in frozen peas (and optional corn, potatoes, or mushrooms). Cook 2–3 minutes until heated through.
- Bake puff pastry squares or biscuits separately as package directs. To serve, ladle soup into bowls and top with pastry or biscuit.
Notes
For dairy-free, swap with almond milk and coconut cream. For gluten-free, use cornstarch instead of flour. Leftovers taste even better the next day—reheat gently with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
