Chicken Pot Pie Soup – Creamy, Hearty, and Comforting

All the cozy flavors of a classic chicken pot pie — without the crust and with a lot less fuss. Chicken Pot Pie Soup is creamy, savory, and loaded with tender chunks of chicken, vegetables, and herbs in a rich, velvety broth. It’s the ultimate bowl of comfort, perfect for chilly evenings or when you need a soul-soothing, satisfying meal.

This one-pot wonder delivers everything you love about pot pie in spoonable form. It’s lighter than a traditional pie, easy to make on the stovetop, and highly customizable — whether you want to keep it gluten-free, dairy-free, or even make it low-carb.

Ingredients Overview

Each component of this soup is essential to delivering that classic pot pie flavor — creamy, savory, and homey. Here’s a breakdown of what you’ll need and how to adjust it to your needs.

Chicken

• Boneless, skinless chicken breast or thighs work best.

• Thighs are more flavorful and remain tender when simmered.

• Shortcut: Use rotisserie chicken to save time.

Vegetables

• The classic pot pie mix includes:

  • Carrots – sliced thin for faster cooking

  • Celery – for aromatic base

  • Onion – yellow or white

  • Garlic – for depth

  • Peas & Corn – added at the end to maintain texture and color

  • Potatoes – Yukon gold or russet for heartiness

Butter & Olive Oil

• Sauté base for the mirepoix (carrots, celery, onion).

• Butter adds flavor and richness; olive oil prevents burning.

Flour

• Used to create a light roux that thickens the broth.

• Gluten-free option: Use a 1:1 gluten-free flour blend or cornstarch slurry.

Chicken Broth

• The main liquid base. Use low-sodium broth to control salt.

• Homemade broth adds the most flavor if you have it on hand.

Milk or Cream

• Use whole milk or half-and-half for creaminess.

• For ultra-rich soup, use heavy cream.

• Dairy-free option: Use unsweetened oat milk or cashew cream.

Herbs

• Thyme and parsley bring that signature pot pie flavor.

• Optional: a bay leaf or rosemary for added depth.

Salt & Pepper

• Season gradually and taste as you go.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.

Add:

• 1 diced onion

• 2–3 chopped carrots

• 2 chopped celery stalks

Sauté for 5–6 minutes until softened. Add 2–3 minced garlic cloves and cook for 1 more minute until fragrant.

2. Cook the Chicken

Add 1 pound of cubed chicken breast or thigh pieces to the pot. Season lightly with salt and pepper.

Cook until chicken is browned and mostly cooked through, about 5–6 minutes.

(If using pre-cooked or rotisserie chicken, skip this step and add later.)

3. Make the Roux

Sprinkle in ¼ cup all-purpose flour. Stir to coat chicken and veggies. Cook for 2 minutes, stirring constantly — this removes the raw flour taste.

4. Add Broth and Potatoes

Gradually pour in 4 cups of low-sodium chicken broth while stirring.

Add:

• 2 medium potatoes, peeled and diced

• 1 tsp dried thyme

• Salt and pepper to taste

Bring to a gentle boil, then reduce heat to medium-low. Simmer for 15–20 minutes until potatoes are fork-tender and soup has thickened.

5. Add Milk and Finishing Veggies

Once potatoes are soft, stir in:

• 1 ½ cups whole milk or half-and-half

• ¾ cup frozen peas

• ¾ cup frozen corn

• Pre-cooked shredded chicken (if not cooked earlier)

Simmer for another 5–10 minutes until everything is hot and well combined.

6. Finish and Serve

Taste and adjust seasoning with salt, pepper, or a splash of cream for extra richness.

Garnish with chopped fresh parsley and cracked black pepper.

Tips, Variations & Substitutions

Cooking Tips

• Stir frequently to avoid sticking once milk is added.

• Add a splash of lemon juice at the end to brighten the flavor.

• For extra richness, add a tablespoon of cream cheese or a pat of butter before serving.

Variations

• Chicken & Biscuit Soup: Top each bowl with a baked biscuit for a full pot pie experience.

• Turkey Pot Pie Soup: Use leftover Thanksgiving turkey instead of chicken.

• Low-Carb: Omit potatoes and corn, and use cauliflower and green beans.

• Extra Veggies: Add spinach, kale, or chopped zucchini for a vegetable boost.

Substitutions

• Dairy-Free: Use olive oil and non-dairy milk (oat, cashew, or almond).

• Gluten-Free: Use cornstarch slurry instead of flour (1 tbsp cornstarch + 2 tbsp water).

• Meat-Free: Use vegetable broth and white beans instead of chicken.

Serving Ideas & Occasions

Serve this cozy soup with:

• Flaky biscuits or crusty bread

• Buttery crackers

• A simple green salad with vinaigrette

• Cheddar drop biscuits for an extra indulgent touch

It’s perfect for:

• Weeknight family dinners

• Make-ahead lunches

• Cold weather comfort meals

• Leftover chicken or turkey transformations

Nutritional & Health Notes

This soup delivers a balanced, hearty meal with protein, fiber, and vegetables in every bite.

Per serving (based on 6 servings with milk):

• Calories: ~350–400

• Protein: 25–30g

• Carbs: 25–30g

• Fat: 15–20g

• Fiber: 4–5g

It’s filling but not overly heavy, and easy to adapt for most diets with a few simple swaps.

FAQs

Q1: Can I freeze chicken pot pie soup?

Yes — cool completely and freeze in airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

Q2: Can I make it in the slow cooker?

Absolutely. Add everything except the milk, peas, and corn to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in milk and frozen veggies in the last 30 minutes.

Q3: Can I use rotisserie chicken?

Yes — it’s a great shortcut! Add it after the potatoes are tender and heat through before serving.

Q4: Can I make it thicker?

For a thicker soup, reduce broth slightly or simmer uncovered a bit longer. You can also stir in a cornstarch slurry or extra flour before adding milk.

Q5: What’s the best kind of potato to use?

Yukon gold or russet potatoes both work well. Yukon holds shape better, while russet breaks down slightly for a creamier texture.

Q6: Is it gluten-free?

As written, it contains flour. Swap for a gluten-free flour blend or use cornstarch to make it gluten-free.

Q7: Can I make this dairy-free?

Yes — use dairy-free butter and unsweetened oat or almond milk. Cashew cream also works beautifully for extra richness.

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