Creamy Chicken Pot Pie Soup Recipe – Quick & Delicious!
There’s nothing quite like the comforting, nostalgic flavor of a classic chicken pot pie. But when I want all that creamy, hearty goodness without the time or effort of making a crust, this Creamy Chicken Pot Pie Soup is my go-to.
It’s everything I love about the original—tender chicken, colorful veggies, a luscious, savory broth—served up in a cozy bowl that’s ready in no time.
This quick and easy recipe is perfect for busy weeknights, chilly evenings, or whenever you’re in the mood for a warm, satisfying meal that tastes like home.
One spoonful and you’ll understand why it’s become a favorite in my kitchen.
Why You’ll Love This Chicken Pot Pie Soup
🍗 Comforting and creamy with classic pot pie flavor
🥕 Loaded with veggies and lean protein
⏱️ Quick and simple – ready in about 30 minutes
🥣 No crust needed but still tastes like the real thing
🧄 Great for leftovers and meal prep
Ingredients You’ll Need
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced
- 1½ cups cooked chicken, shredded (rotisserie works great)
- 3 cups chicken broth
- 1 cup milk or half-and-half
- ¼ cup flour (or use cornstarch for gluten-free)
- ½ cup frozen peas
- ½ cup frozen corn
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: Fresh parsley for garnish
How to Make Creamy Chicken Pot Pie Soup
🧅 In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 4–5 minutes, until the veggies start to soften. Add garlic and cook another 30 seconds.
🥔 Stir in the diced potatoes and sprinkle flour over the vegetables. Stir well to coat everything and cook for 1–2 minutes to eliminate the raw flour taste.
🍗 Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add shredded chicken and thyme. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, until the potatoes are tender.
🥛 Stir in milk or half-and-half. Add frozen peas and corn. Simmer for another 5 minutes until everything is hot and the soup is creamy.
🧂 Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley if desired.
Optional Add-Ins and Variations
🍄 Add mushrooms for extra umami flavor
🥦 Stir in some broccoli florets for added greens
🌿 Use fresh thyme or sage for an herbaceous boost
🥓 Top with crispy bacon bits for added crunch
🥖 Serve with a piece of buttery biscuit or puff pastry stick on the side
Tips for the Best Pot Pie Soup
✔ Dice your vegetables evenly for even cooking
✔ Use leftover roasted chicken or rotisserie for convenience
✔ For extra creaminess, stir in a spoonful of cream cheese
✔ Let the soup sit for a few minutes before serving to thicken even more
Storage and Reheating
📦 Refrigerate leftovers for up to 4 days
❄️ Freeze for up to 3 months (leave out milk and add after reheating if freezing)
🔥 Reheat on the stovetop or in the microwave, stirring often for even heating
Final Thoughts
This Creamy Chicken Pot Pie Soup is the ultimate bowl of comfort—rich, filling, and full of classic flavor without the fuss.
It’s everything I love about pot pie, made simpler and soupified! Whether you serve it with a flaky biscuit, a side salad, or just on its own, it’s sure to become a cozy favorite in your home like it is in mine.
