There’s something about chicken pot pie that feels like a warm hug from grandma. When I was a kid, my mom used to make pot pie on cold, rainy days, and the smell alone was enough to make my whole world feel right.
But let’s be honest—making a full-on pot pie with homemade crust can be a project. That’s where this Chicken Pot Pie Soup comes in.
It’s got all the creamy, savory goodness of the classic, minus the hassle of a crust. Plus, it’s packed with fresh, real ingredients that make you feel good about what you’re eating.
This soup is rich, creamy, and loaded with tender chicken, hearty veggies, and a velvety broth—everything you love about pot pie but in a warm, spoonable version.
And the best part? You can have it ready in under an hour. It’s the kind of meal that wraps you in comfort, whether you’ve had a long day or just need something nostalgic to bring a little joy to your dinner table.
Tips & Variations
✅ Make It Lighter: Swap out the heavy cream for extra milk or use unsweetened almond milk.
✅ Make It Gluten-Free: Use cornstarch instead of flour for thickening and serve with gluten-free crackers.
✅ Add More Greens: Stir in a handful of chopped spinach or kale at the end for extra nutrition.
✅ Vegetarian Option: Skip the chicken and use mushrooms and extra potatoes instead. Replace chicken broth with vegetable broth.
Serving Suggestions
🍽 For a classic feel: Serve with buttery biscuits or crusty bread on the side.
🥣 For extra comfort: Sprinkle a little shredded cheddar cheese on top before serving.
❄️ Make-Ahead Friendly: This soup stores beautifully! Keep leftovers in the fridge for 3–4 days or freeze for up to 3 months.
Creamy Chicken Pot Pie Soup
A rich, creamy soup that has all the flavors of classic chicken pot pie without the hassle of a crust. Perfectly cozy, hearty, and ready in under an hour!
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 ½ cups whole milk or half-and-half
- 1 cup heavy cream (for extra richness)
- 2 medium Yukon gold potatoes, diced
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried rosemary (or 1 teaspoon fresh)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, but adds depth)
- ½ teaspoon Worcestershire sauce (trust me, it enhances the flavor)
- 1 tablespoon chopped fresh parsley (for garnish)
For the Buttery Crust Toppers (Optional but Highly Recommended)
- 1 sheet store-bought puff pastry or canned biscuit dough
- 1 egg, beaten (for egg wash)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onions, celery, and carrots, and cook for about 5 minutes, until they soften. Stir in the garlic and cook for another 30 seconds—just until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This step helps thicken the soup later. Slowly pour in the chicken broth, stirring to prevent lumps.
Add the diced potatoes, thyme, rosemary, salt, pepper, smoked paprika, and Worcestershire sauce. Bring to a gentle boil, then reduce heat and let it simmer for 15 minutes, until the potatoes are fork-tender.
Stir in the milk and heavy cream, then add the shredded chicken, frozen peas, and corn. Simmer for another 5–7 minutes, stirring occasionally.
While the soup simmers, preheat your oven to 400°F. Roll out the puff pastry or biscuit dough, cut into squares or circles, and place on a parchment-lined baking sheet. Brush with egg wash and bake for 10–12 minutes, until golden brown.
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with the crust toppers on the side or floating right on top. Grab a spoon, dig in, and enjoy every creamy, comforting bite.
Notes
Can be made gluten-free with cornstarch instead of flour. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: ~380
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
