Chicken Pot Pie Soup

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When comfort food calls, Chicken Pot Pie Soup answers with hearty goodness. This rich and creamy soup captures all the cozy flavors of the classic dish—without the crust. Each spoonful is packed with tender chunks of chicken, colorful vegetables, and a velvety broth that’s perfect for chilly nights or easy weeknight dinners.

Whether you’re a pot pie purist or just love a warm, satisfying bowl of soup, this recipe brings everything you adore about the traditional dish into a simpler, slurpable form. It’s rustic and filling, yet elegant enough to serve to guests. You won’t miss the pastry when every bite feels like a hug.

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What Kind of Chicken Should I Use?

For the most flavorful and tender results, use cooked boneless, skinless chicken breasts or thighs. Rotisserie chicken also works beautifully and adds convenience for busy nights. If you’re planning ahead, simmering your own chicken in seasoned broth will deepen the flavor even more.

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Ingredients for the Chicken Pot Pie Soup

Chicken: Cooked and cubed chicken breast or thigh meat adds the hearty protein base that defines this soup.

Carrots: Their natural sweetness complements the savory notes and adds beautiful color.

Peas: A pot pie classic! They pop with freshness and give a soft texture contrast.

Potatoes: Yukon Gold or Russets make the soup creamy and comforting.

Onion: Sautéed for a flavorful foundation and aromatic depth.

Celery: Adds a subtle crunch and earthiness that rounds out the vegetable medley.

Garlic: Just a couple cloves infuse the broth with rich, comforting aroma.

Chicken Broth: The base that ties all the flavors together. Opt for low sodium so you can control the seasoning.

Heavy Cream: Gives the soup its luxurious creamy finish.

Butter & Flour: This duo forms a roux that thickens the soup to the perfect spoon-coating consistency.

Thyme & Black Pepper: Essential seasonings that bring classic pot pie flavor to life.

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How To Make the Chicken Pot Pie Soup

Step 1: Prep the Ingredients

Start by chopping your vegetables: dice the carrots, celery, and onions; cube the potatoes; and mince the garlic. If you’re using leftover or rotisserie chicken, go ahead and cut it into bite-sized pieces.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt butter over medium heat. Add the onions, carrots, and celery, and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Step 3: Create the Roux

Sprinkle the flour over the vegetables and stir continuously for about 2 minutes. This forms the thickening base for the soup. Make sure the flour is fully absorbed and starting to turn golden.

Step 4: Add the Broth and Potatoes

Slowly pour in the chicken broth while stirring to avoid lumps. Add the cubed potatoes and thyme. Bring everything to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15 minutes.

Step 5: Add Chicken and Peas

Once the potatoes are tender, stir in the cooked chicken and peas. Let them heat through, about 5 minutes.

Step 6: Finish with Cream

Pour in the heavy cream and stir to combine. Simmer for a few more minutes until everything is hot and the soup is creamy. Season with salt and freshly cracked black pepper to taste.

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Serving and Storing This Cozy Soup

Ladle the Chicken Pot Pie Soup into deep bowls and serve it hot, preferably with a slice of crusty bread or a biscuit for dipping. It makes a comforting standalone meal, but also pairs beautifully with a crisp green salad.

To store leftovers, let the soup cool completely and transfer it to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. You can also freeze it for up to 2 months—just know the texture may change slightly upon thawing.

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Frequently Asked Questions

How can I make this gluten-free?

Swap the flour for a gluten-free all-purpose blend or cornstarch to make a roux-like slurry. Be sure to use gluten-free broth as well.

Can I make this dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk or an unsweetened dairy-free cream alternative.

What vegetables can I add?

Try green beans, corn, or mushrooms for extra variety. Just make sure they’re cut small and cooked through.

How do I thicken the soup more?

If you want it thicker, mash some of the cooked potatoes right in the pot or add an extra tablespoon of flour in the roux step.

Can I use frozen vegetables?

Absolutely. Just toss them in when you would normally add the peas. No need to thaw first.

Is this soup freezer-friendly?

Yes, it freezes well, though the cream may separate slightly upon reheating. Stir thoroughly when reheating to reincorporate.

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Want More Soup Ideas with a Twist?

If you enjoyed this comforting Chicken Pot Pie Soup, try out some of these cozy and creative bowls:

• Easy Thai Red Curry Dumpling Soup for a spicy, exotic flair.
• Creamy Alfredo Lasagna Soup for a pasta-inspired twist.
• One Pot Creamy Beef and Garlic Butter Pasta for a meaty, garlicky hug in a bowl.
• Cheesesteak Tortellini in Rich Provolone Sauce for serious comfort-food lovers.
• Texas Roadhouse Butter Chicken Skillet if you’re craving that restaurant-style richness.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can warm up with it anytime the craving hits.

And let me know in the comments how yours turned out. Did you add mushrooms or corn? Did you thicken it more or leave it brothy?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make soup season a year-round thing.

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