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Chicken Pot Pie Soup – Creamy, Cozy & Classic Comfort

If you’re craving all the comforting flavors of a classic chicken pot pie—but without the effort of baking a crust—this Chicken Pot Pie Soup is the perfect cozy solution. It captures everything people love about traditional pot pie: tender chicken, hearty vegetables, creamy broth, fresh herbs, and warm savory richness. But instead of a casserole dish, everything simmers beautifully in one pot, creating a soul-warming soup that’s silky, hearty, and irresistibly satisfying. This recipe blends Yukon gold potatoes, carrots, celery, peas, corn, and garlic with juicy cooked chicken for layers of flavor and texture in every bite. A velvety broth made from butter, flour, and half-and-half gives the soup its iconic creaminess without feeling too heavy. The addition of fresh parsley and a bay leaf enhances the aroma and adds brightness to the rich, savory base. Perfect for chilly days, comforting dinners, weeknight meals, or batch-prep lunches, this Chicken Pot Pie Soup delivers homestyle nostalgia in a warm, steaming bowl. It’s creamy, hearty, nourishing, and incredibly easy to make—everything you want in a classic comfort soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 cups cooked chicken shredded or diced
Vegetables
  • 2 carrots sliced
  • 2 celery sticks chopped
  • 1 cup corn
  • 1 cup frozen peas
  • 1 lb Yukon gold potatoes diced
  • 1 cup onion diced
  • 3 garlic cloves minced
  • ¼ cup chopped fresh parsley
  • 1 bay leaf
Broth & Thickener
  • 5 cups chicken stock
  • ⅓ cup flour
Seasonings
  • ¾ tsp sea salt
  • ½ tsp black pepper
Creaminess
  • 6 tbsp unsalted butter
  • ½ cup half-and-half cream

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Measuring cups & spoons

Method
 

Step 1 — Sauté aromatics
  1. In a Dutch oven, melt butter over medium heat.
  2. Add onion, carrots, and celery.
  3. Cook 6–7 minutes, until softened.
  4. Add garlic and cook 1 minute more.
Step 2 — Add flour
  1. Sprinkle flour over the vegetables.
  2. Stir continuously for 1–2 minutes to form a smooth roux.
  3. This step creates the creamy base for the soup.
Step 3 — Add broth and potatoes
  1. Slowly pour in chicken stock while whisking.
  2. Add diced potatoes and bay leaf.
  3. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
Step 4 — Add vegetables and chicken
  1. Stir in corn and peas.
  2. Add cooked chicken and blend well.
Step 5 — Add cream
  1. Pour in half-and-half cream and stir to combine.
  2. Simmer 5 minutes on low heat—do not boil.
Step 6 — Season and finish
  1. Add parsley, sea salt, and black pepper.
  2. Adjust seasonings to taste.
  3. Remove bay leaf before serving.
Step 7 — Serve
  1. Ladle into bowls and enjoy a creamy, hearty, pot-pie-inspired soup.

Notes

🧊 Storage & Reheating
Refrigerator
Store for 3–4 days.
Soup thickens as it cools—add broth or milk when reheating.
Freezer
Freeze before adding peas and cream.
Add both after reheating for best texture.
Reheating
Warm on the stovetop over low heat.
Add a splash of broth if too thick.
🥄 Variations
1. Ultra-Creamy Version
Add 2 oz cream cheese during the simmer.
2. Chicken Pot Pie with Biscuit Topping
Serve with baked biscuits on top.
3. Veggie-Heavy Version
Add mushrooms, green beans, or leeks.
4. Rotisserie Shortcut
Use shredded rotisserie chicken.
5. Gluten-Free
Replace flour with cornstarch slurry.
6. Dairy-Free
Use coconut milk and dairy-free butter.
7. Low-Carb
Replace potatoes with cauliflower florets.
8. Herb-Lover’s
Add thyme or rosemary.
9. Brothier Version
Use 1–2 additional cups of stock.
10. Spicy Version
Add a pinch of cayenne or red pepper flakes.
❓ 10 FAQs
1. Can I use rotisserie chicken?
Yes — it makes the recipe faster and adds great flavor.
2. Do I need to peel the potatoes?
No — Yukon gold potatoes work well with skins on.
3. Can I make this soup dairy-free?
Yes — substitute coconut milk or almond milk.
4. Can I freeze this soup?
Freeze before adding cream for best results.
5. Can I add biscuits or pie crust?
Yes — serve baked biscuits on top for a classic pot-pie feel.
6. Can I make it ahead of time?
Yes — it reheats beautifully.
7. Does the soup thicken as it cools?
Yes — add broth when reheating.
8. Can I add mushrooms?
Absolutely — add them while sautéing aromatics.
9. How do I avoid lumps in the roux?
Whisk constantly and add broth slowly.
10. Can I make this in a crockpot?
Yes — but add cream and peas at the end.
🏁 Conclusion
This Chicken Pot Pie Soup delivers all the nostalgic, homestyle comfort of a classic pot pie—without the crust and with much less effort. With tender chicken, hearty vegetables, creamy broth, and rich savory flavor, every spoonful feels cozy, satisfying, and warm.
Whether you're serving it as a weeknight family meal, prepping lunches for the week, or cooking a comforting dinner on a chilly evening, this soup offers everything we love about comforting homemade food: simplicity, richness, and heart-warming flavor. One bowl and you’ll understand why this recipe is a timeless favorite.