There’s just something about a big bowl of creamy chicken pot pie soup that feels like a hug from the inside out. Did you know chicken pot pie was ranked one of America’s top 10 comfort foods? Now imagine that goodness in soup form—yes, it’s that dreamy! Whether it’s a lazy Sunday or a hectic weeknight, this soup brings cozy home vibes straight to your bowl. And the best part? You don’t need to mess with pie crusts! I’ve been tweaking this recipe for years and finally landed on a creamy, soul-warming combo that never fails.
Ingredients You’ll Need
Alright, let me be real with you—I’ve messed this part up more than once. I used to think creamy chicken pot pie soup was some high-maintenance diva of a dish. But after a few trial runs (and a couple soupy disasters), I figured out what actually matters. This part’s your foundation—get the ingredients right, and the rest is smooth sailing.
Rotisserie Chicken or Raw?
I swear by rotisserie chicken. It’s not just lazy—it’s smart. The meat’s already tender and packed with flavor. I usually shred up the breast and thighs, avoiding those dry, stringy bits. But hey, if you’ve got raw chicken breasts lying around, just cube ’em and sauté until golden before adding other stuff. That browning adds flavor you won’t get from just boiling it.
Veggies: Fresh or Frozen?
You know those bags of frozen peas and carrots? Lifesavers. When I’m in a rush (which is often), I toss them right in. But when I’m feeling fancy, I dice up fresh carrots, celery, and onion—the classic mirepoix. Adds a deeper sweetness. I also sneak in corn sometimes for a little pop of sweetness. Totally optional, but so good.
Broth Choices
Look, I used to grab whatever broth I had, but not all chicken broths are created equal. A good quality low-sodium chicken broth gives you control over the salt. Or better yet, bone broth—hellooo flavor! Just don’t use bouillon cubes unless you’re desperate. Been there. Regretted it.
Creaminess
I make a roux with butter and flour first—it thickens the soup like a dream. Then I whisk in half-and-half or heavy cream. Milk works if that’s all you’ve got, but the soup won’t be as luxurious. For dairy-free folks, coconut cream gives a nice body, though it adds a little sweetness. Oat milk’s okay in a pinch.
Herbs & Seasonings
Salt and pepper are obvious, but don’t skip thyme. Fresh or dried, it makes the whole pot taste like Thanksgiving. A dash of nutmeg might sound weird, but trust me—it makes everything richer. And if you like a little zing, throw in a splash of white wine or a squeeze of lemon juice at the end.
Pantry Swaps (Because Life Happens)
- No cream? Greek yogurt works, just stir it in at the end.
- No flour? Cornstarch slurry’s fine.
- Gluten-free? Use a gluten-free flour blend for the roux.
- Out of onions? Shallots or even green onions in a pinch.
I’ve legit thrown this soup together with random scraps from the fridge and it still came out amazing. The trick is balancing the flavors—rich chicken, creamy base, bright veggies, and herby warmth. Once you nail that? Game. Over.
Step-by-Step Cooking Instructions
Okay, buckle up. I’ve made this creamy chicken pot pie soup more times than I can count—and not always perfectly. There was this one time I forgot to stir the roux… ended up with clumps the size of golf balls. Lesson learned. If you’re looking to skip the rookie mistakes and get to the good part (a creamy, dreamy bowl of soup), here’s how I do it, step by step.
1. Start With the Aromatics
Melt a good chunk of butter—like 4 tablespoons—in a big ol’ soup pot. Add diced onions, carrots, and celery. Sauté until they’re soft and smell like comfort. Don’t rush this step. Low and slow brings out that sweetness, and it’s honestly the base of all the flavor.
Tip: I always toss in a pinch of salt while the veggies are cooking. Helps them sweat faster and boosts flavor.
2. Make the Roux
Here’s where I used to mess up—I’d add the flour too fast or on too high heat. You want to sprinkle in about 1/4 cup of flour evenly and stir like your life depends on it. Cook it for 2-3 minutes until it smells kinda nutty, not like raw flour. This thickens the soup and gives it that signature creamy pot pie vibe.
Mistake alert: If your roux clumps or scorches, scrap it. There’s no saving burnt flour. Just start over—it’s worth it.
3. Pour in the Broth
Slowly whisk in your chicken broth. I usually do 4 cups, but you can add more later if it’s too thick. Keep stirring to make sure the roux dissolves fully and doesn’t leave any lumps. Bring that to a gentle boil, then back it down to a simmer.
4. Add the Veggies and Chicken
Toss in your frozen peas, corn, green beans—whatever you’ve got. Then add the cooked, shredded chicken. Simmer it all together for about 10-15 minutes. This is where the magic starts happening. Everything melds, and the soup starts to smell unreal.
Pro tip: If you’re using raw chicken, dice it up and sauté it right after the aromatics, before adding the flour. Cook it through, then proceed with the roux step.
5. Finish With the Cream
Once everything’s cooked and happy, stir in 1 cup of heavy cream (or half-and-half if you’re watching it). Don’t let it boil—just let it warm through. That’s how you keep it smooth and velvety. Add salt, pepper, a dash of thyme, and—if you’re brave—a tiny sprinkle of nutmeg. Taste it. Adjust. This is your masterpiece.
6. Thicken or Thin as Needed
Too thick? Add more broth or a splash of milk. Too thin? Mix a little flour or cornstarch with water and whisk it in slowly while simmering. I always keep adjusting until it feels just right.
I usually serve it straight out of the pot, but sometimes I get fancy and throw it into a hollowed-out bread bowl. Either way, this soup is pure comfort, and once you nail the method, you can riff on it however you want. Just don’t skip the roux… trust me on that one.
Best Toppings & Side Pairings
Okay, so the soup itself is already cozy-as-heck, but what really levels it up? The sides and toppings. Trust me, once you’ve dunked a flaky biscuit into this creamy chicken pot pie soup, there’s no going back. I’ve experimented with all kinds of pairings—some were total hits, others… not so much (cold dinner rolls from the back of the freezer? Hard pass).
Flaky Biscuits Are the MVP
There’s nothing—and I mean nothing—like ripping open a warm biscuit and letting it soak up all that creamy broth. I usually cheat and use refrigerated biscuit dough, but when I’ve got time, I’ll bake up a batch of cheddar-chive biscuits from scratch. Heaven. You could also go for drop biscuits if you’re low on time—super quick and rustic.
Pro Tip: Brush your biscuits with a little garlic butter when they come out of the oven. Game changer.
Puff Pastry Twists or “Pie Toppers”
If you’re feeling a little extra, bake up some puff pastry on a sheet pan. I cut it into strips or circles, sprinkle with a bit of salt or parmesan, and bake till golden. They float right on top of the soup like mini pot pie hats. Super cute for when you wanna impress guests or, you know, yourself.
Bread Bowls & Crusty Bread
I tried this once on a snowy weekend and it was insane. Scoop your soup into a sourdough bread bowl and watch everyone at the table lose their minds. If that feels like too much work, just slice up some crusty baguette, toast it, and go to town. Bonus points if you rub it with garlic or dip it in olive oil before toasting.
Fresh Herbs for a Finishing Touch
A little sprinkle of chopped parsley or thyme makes it feel restaurant-worthy. I’ve even used chopped green onion or a few microgreens once when I had them—fancy without even trying.
Add-Ins If You Want to Mix It Up
- Corn: Adds a little sweetness and crunch.
- Potatoes: Dice small and cook until tender.
- Crispy bacon: Oh yes. Sprinkle right on top.
- Grated cheddar: Just a little goes a long way.
- Croutons: Not traditional, but totally satisfying.
I like to let people mix and match their own toppings when I serve this at get-togethers. Set it up like a soup bar with biscuits, shredded cheese, herbs, and whatever you’ve got. People go wild for it—and I secretly love watching them try everything.
Storage, Reheating & Freezing Tips
Let me tell you—this creamy chicken pot pie soup saves my butt on busy weeks. It reheats like a dream (once you know how to do it right), and it’s one of the few creamy soups that actually freezes well… if you tweak it just a bit. I’ve totally messed this up before—like that time I microwaved a bowl straight from the freezer and ended up with curdled sadness. Learn from me, friend.
Storing It in the Fridge
This soup keeps in the fridge for up to 4 days, but I swear it’s best on day two. The flavors deepen and it thickens up just right. I use wide-mouth mason jars or those glass meal prep containers with lids—they stack neatly and keep everything sealed tight.
Tip: Let the soup cool down completely before sealing it up. Trapping heat = soggy condensation city = funky fridge smells. Nope.
Reheating Like a Pro
Here’s the trick: go low and slow. I pour it into a saucepan and reheat over medium-low, stirring often. If it gets too thick (which it usually does), just splash in a bit of broth, milk, or even water until it loosens up. Microwave? Eh, I do it in a pinch, but I zap it in 30-second bursts, stirring in between. That helps keep it from separating.
Mistake alert: Never let creamy soup come to a full boil while reheating. It’ll break, and you’ll get grainy soup. Been there. Still regret it.
Can You Freeze It? Heck Yes—with a Trick
Okay, so technically creamy soups don’t freeze great because the dairy can separate. BUT—I’ve found a workaround: freeze the soup before you add the cream. Seriously. I make a big batch, scoop half into freezer containers, and finish the rest with cream. Then, when I reheat the frozen stuff, I stir in the cream fresh. Perfect every time.
Mason Jar Prep for the Win
If you’re a meal prep nerd like me, pour cooled soup into 16 oz mason jars, freeze with the lids off until solid, then cap them. They’re the perfect size for lunch. Just leave some headroom at the top for expansion or you’ll be cleaning frozen soup off your freezer shelf (ask me how I know…).
This soup is one of my absolute faves for meal planning. I make a double batch almost every time, freeze half, and coast through the week like a total soup wizard.
Tips, Tricks & Common Mistakes
Whew, okay—if you’ve ever stood over a pot of soup wondering why it’s lumpy, bland, or just plain off, I’ve been right there with you. This creamy chicken pot pie soup looks simple, but it’s got a few sneaky spots where things can go sideways. So here’s everything I’ve learned the hard way (so you don’t have to!).
Don’t Rush the Roux
Listen, the roux is the backbone. Skip it or undercook it and you’ll end up with that weird flour taste that ruins everything. I once dumped the broth in too soon and ended up with glue. Legit glue. Take 2–3 full minutes to cook the flour in butter until it smells toasty—that’s when it’s ready.
Pro Tip: If the roux clumps when you add broth, keep whisking like mad. Don’t walk away. Don’t even blink.
Season Early, Season Often
I used to season at the end only. Big mistake. The soup tasted flat, even with extra salt. Now I salt at every layer—when I sauté veggies, after adding broth, and again at the end. It makes a huge difference.
Flavor booster: A splash of white wine or a little Worcestershire sauce takes this from good to unforgettable.
Don’t Overcrowd the Pot
I once got a little carried away with the veggies and ended up with stew instead of soup. Delicious, but not what I was going for. Stick to about 3 cups of mixed veggies. Too much and you lose the creamy, brothy vibe.
Nutmeg: The Secret Weapon
This sounds odd, but just a tiny pinch of nutmeg adds a cozy depth that folks can’t quite place. I learned this from a grandma in a cooking class years ago and never forgot it. Don’t go overboard—it’s strong—but a whisper is magic.
Too Thick or Too Thin?
If it’s too thick, loosen with broth or milk. Too thin? Mix a spoonful of flour or cornstarch with cold water (I do about 1 tablespoon flour to 1/4 cup water), then stir it in slowly while simmering. Works like a charm.
Warning: Don’t add flour straight to hot soup. It’ll clump like no tomorrow.
Bland Broth Fix
If your soup tastes like… nothing, chances are your broth was weak. A quick fix: add bouillon paste (Better Than Bouillon is a fave), a squeeze of lemon juice, or a dash of soy sauce. Sounds weird, but it wakes everything up.
Honestly, making this soup has taught me patience, precision, and how to fix just about any kitchen mistake with a little creativity. Once you get it dialed in, you’ll feel like a total soup boss. Promise.
There you have it—the creamy chicken pot pie soup recipe that’ll steal the spotlight on chilly weeknights, lazy Sundays, or whenever your soul needs a little warming up. It’s rich, it’s cozy, and honestly? It’s better than most actual chicken pot pies I’ve had (and I say that with zero shame).
From the buttery roux to the tender chicken and the veggie-packed base, this soup checks all the comfort food boxes. And once you’ve got the method down, it’s totally customizable. Go full classic or throw in bacon, potatoes, even puff pastry toppers if you’re feeling snazzy.
Seriously, if you make this soup, tag it and share it on Pinterest. I’d love to see your cozy creations—and your topping combos too! Whether you’re making it ahead, freezing for later, or dishing it out fresh, it’s the kind of recipe that keeps showing up in your meal plan because it just works.
Pin it, save it, share it—and most importantly, enjoy every single bite. 🥣✨
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Creamy Chicken Pot Pie Soup Recipe (Cozy Comfort Food for Fall 2025)
This creamy chicken pot pie soup is pure comfort in a bowl—cozy, rich, and easy to pull off. No crust, no stress, just soul-warming goodness packed with tender chicken, hearty veggies, and velvety broth.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups shredded rotisserie chicken (or sautéed cubed raw chicken breasts)
- 1 tbsp olive oil (if using raw chicken)
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour (or gluten-free blend)
- 4 cups low-sodium chicken broth or bone broth
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and black pepper to taste
- Pinch of ground nutmeg (optional)
- Optional: 1 tbsp white wine or lemon juice
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté until soft and fragrant, about 7–10 minutes. Season with a pinch of salt.
- Sprinkle flour over the veggies and stir constantly for 2–3 minutes until the flour smells nutty—this forms your roux.
- Gradually whisk in the chicken broth to avoid lumps. Bring to a gentle boil, then reduce to a simmer.
- Add shredded chicken, peas, corn (if using), and thyme. Simmer for 10–15 minutes to let flavors meld.
- Stir in heavy cream and a pinch of nutmeg. Warm gently—do not boil. Adjust salt, pepper, and add white wine or lemon juice if desired.
- To thicken, let it simmer longer or add a cornstarch slurry. To thin, add more broth or milk. Serve hot with biscuits, crusty bread, or puff pastry toppers.
Notes
Make it your own: swap cream for Greek yogurt, use coconut cream for dairy-free, or toss in bacon or potatoes. Don’t skip the roux—it’s the backbone of the soup’s texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
