Creamy, cozy, and packed with flavor
This Chicken Pot Pie Soup is everything you love about classic pot pie—minus the crust and the fuss. It’s thick, creamy, full of tender chicken and veggies, and it just hits the spot on chilly days.
I make this on Sunday nights when I want something warm and comforting without spending all day in the kitchen.
🍲 Why I Love This Recipe
Chicken pot pie soup has become one of those repeat meals in my kitchen. It feels like a hug in a bowl. Here’s why it’s always a winner for me:
- Comforting and filling – Creamy broth, tender chicken, hearty veggies. Yes, please.
- One pot wonder – Less cleanup = more joy.
- Great for leftovers – Flavors get even better the next day.
- Cozy but lighter – No crust means it’s a little lighter but still rich.
🍽️ Servings & Cook Time
- Serves: 6
- Total Time: 40 minutes
(10 min prep, 30 min cook)
🔬 Why This Recipe Works (Quick Science)
- Roux magic: Butter and flour create a base that thickens the soup without it turning into glue.
- Simmering the chicken: Cooking the chicken directly in the broth keeps it juicy and infuses the soup with flavor.
- Cream at the end: Adding heavy cream last keeps it from breaking or curdling.
❌ Common Mistakes
- Boiling the cream – If you add the cream too early or boil it, the soup might curdle. Add it last on low heat.
- Skipping the roux – It’s tempting to toss everything in, but that butter + flour step is what makes the soup thick and velvety.
- Overcooking the veggies – You want them soft, not mushy.
🧂 What You’ll Need
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- 1/2 cup heavy cream
- Optional: chopped fresh parsley for garnish
👩🍳 Let’s Cook
Step 1: Sauté the veggies
Melt 2 tablespoons butter in a large pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Cook for about 5–7 minutes until soft. Stir in 2 minced garlic cloves and cook 1 more minute.
Step 2: Make the roux
Sprinkle in 1/4 cup all-purpose flour over the veggies. Stir constantly for 1–2 minutes until everything looks pasty and lightly golden.
Step 3: Add broth slowly
Slowly pour in 4 cups chicken broth, whisking or stirring constantly to prevent lumps. Bring to a gentle simmer.
Step 4: Add chicken and herbs
Stir in 2 cups shredded cooked chicken, 1/2 tsp dried thyme, 1/2 tsp dried parsley, and salt and pepper to taste. Let simmer for 10 minutes so the flavors can blend.
Step 5: Stir in peas
Add 1 cup frozen peas and simmer for 3–5 more minutes, just until the peas are tender and bright green.
Step 6: Finish with cream
Turn heat to low. Stir in 1/2 cup heavy cream and let it warm through. Do not let it boil. Taste and adjust seasoning if needed.
Step 7: Serve and garnish
Ladle into bowls, garnish with fresh parsley, and serve warm. Optional: Serve with biscuits or crusty bread.
🧠 Pro Tips
- Rotisserie shortcut: Use store-bought rotisserie chicken to save time and add extra flavor.
- Let the roux cook: Don’t rush this step—it gets rid of the raw flour taste.
- Add cream at the end: Keeps the soup from curdling and stays nice and creamy.
- Freeze in portions: Great for meal prep—just skip the cream if freezing, and stir it in fresh when reheating.
- Add a biscuit: Serve with a biscuit on top for that pot pie feel without the crust!
🔧 Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Sharp knife and cutting board
🔁 Substitutions & Variations
- Chicken: Use turkey or leftover roast chicken
- Cream: Try half-and-half or whole milk for a lighter version
- Flour: Gluten-free flour blend works well
- Add-ins: Mushrooms, corn, or green beans
🕒 Make-Ahead Tips
- Chop all veggies the night before
- Make the soup base (without cream or peas) and refrigerate
- Add peas and cream when reheating
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave (low heat)
- Freeze without cream for up to 2 months—add cream after thawing and reheating
🍴 What to Serve With
- Flaky biscuits or puff pastry sticks
- Crusty sourdough or garlic bread
- Side salad with a tangy vinaigrette
- Roasted broccoli or green beans
🧮 Nutrition Info (Per Serving – makes 6 servings)
- Calories: 330
- Protein: 24g
- Carbs: 20g
- Fat: 18g
- Fiber: 3g
❓ FAQ
Can I use raw chicken?
Yes! Dice it and simmer it in the broth until fully cooked before adding cream and peas.
Can I freeze this?
Yes, but freeze it without the cream and add it fresh when reheating.
Is it gluten-free?
Not as written, but use a GF flour blend and double-check your broth.
Can I make it in a slow cooker?
Yes! Cook everything except the cream and peas on low for 6 hours, then stir those in before serving.
💬 Wrap Up
If you love cozy, hearty soups that taste like home, you have to try this Chicken Pot Pie Soup. It’s simple, super satisfying, and comes together fast—no crust required. Let me know how it turns out for you in the comments or if you made any fun swaps!