Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 cups cooked chicken breast, shredded; 1 cup frozen peas; 1 cup diced potatoes; 1 cup half-and-half or whole milk; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; Salt and black pepper, to taste; 1 sheet puff pastry, baked and broken into pieces (optional, for topping)

Hey y'all! If you're craving something warm, creamy, and downright comforting, this Chicken Pot Pie Soup is just the ticket. It combines all the hearty goodness of a classic chicken pot pie, but in a cozy, spoonable form that's perfect for chilly nights, busy weeknights, or lazy Sundays at home. With tender chicken, colorful veggies, and a rich, savory broth, it's sure to become a family favorite. Let's get cooking!

Why You'll Love This Chicken Pot Pie Soup

Loaded with creamy, homemade flavor and comforting textures.
One-pot meal—less mess and all the deliciousness!
Perfect for meal prep since it reheats beautifully.
Customizable with your favorite veggies and toppings.
Quick to make in under an hour, but tastes like it simmered all day!

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
⅓ cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
2 cups cooked chicken breast, chopped or shredded
1 cup frozen peas
1 small russet potato, peeled and diced
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon crushed black pepper
¾ teaspoon sea salt (more to taste)
1 cup half-and-half or heavy cream
½ cup corn kernels (fresh, canned, or frozen)
Optional: Store-bought biscuits or puff pastry, for topping

Directions

Prep the Veggies

Dice onion, carrots, celery, and potato. Mince the garlic.

Saute the Base

In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potato. Cook for 7-8 minutes, stirring occasionally, until veggies are tender.
Add minced garlic and sauté for 1 minute until fragrant.

Make the Roux

Sprinkle flour over the veggies and stir well to coat. Cook for 2 minutes, stirring constantly, until flour is lightly golden.

Add Liquids & Simmer

Gradually stir in chicken broth and milk, whisking to prevent lumps.
Add potatoes (if not already added), thyme, parsley, salt, and pepper.
Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes, stirring occasionally.

Add Chicken & Finish

Stir in cooked chicken, peas, and corn. Simmer another 5 minutes.
Reduce heat to low. Pour in half-and-half or heavy cream, stirring gently. Heat through for 2-3 more minutes (do not boil).

Serve

Adjust seasoning to taste. Ladle hot soup into bowls and top with a golden biscuit or puff pastry, if desired. Enjoy!

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Notes

If you prefer a thicker soup, mash some of the potatoes before adding the cream.
Leftover rotisserie chicken saves time and adds extra flavor!
Taste and adjust salt before serving, as saltiness can vary based on your broth.

Variations

Vegetarian version: Swap chicken for canned white beans and use veggie broth.
Low-carb version: Replace potatoes with cauliflower florets.
Extra-herby: Add fresh chopped rosemary or tarragon before serving for a bright flavor boost.

Required Equipment

Large soup pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Ladle
Whisk

Storage Instructions

Cool soup completely before transferring to airtight containers.
Store in the fridge for up to 4 days, or freeze up to 3 months.
Reheat gently over medium-low heat, stirring often. Add a splash of broth or milk if soup is too thick after chilling.

Suggested Pairings & Serving Recommendations

Serve with fluffy biscuits, crusty bread, or a leafy green salad.
Top each bowl with fresh herbs, cracked pepper, or shredded cheese for extra flavor.

Pro Tips for the Best Chicken Pot Pie Soup

For the richest flavor, use homemade chicken broth if possible.
Add a splash of lemon juice just before serving for a touch of brightness.
Don't rush the simmer step—this is where the flavors truly come together!

FAQ

Can I make this Chicken Pot Pie Soup ahead of time?

Absolutely! This soup tastes even better the next day, making it perfect for meal prep or leftovers.

What can I use instead of half-and-half?

You can use all milk for a lighter soup or all heavy cream for extra richness—just adjust to your preference!

Can I freeze Chicken Pot Pie Soup?

Yes, allow the soup to cool fully and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for best texture.