If you love classic chicken pot pie but want something easier, creamier, and perfect for a chilly night, this Creamy Chicken Pot Pie Soup is about to become a new favorite!
This cozy soup has everything you love about traditional chicken pot pie—tender chicken, hearty potatoes, colorful vegetables, and a rich, creamy broth—all made in one pot. Serve it with warm biscuits, buttery crescent rolls, or crusty bread for the ultimate comfort-food dinner.
It’s an easy fall and winter recipe that’s perfect for busy weeknights, Sunday dinners, or anytime you’re craving something warm and homemade.
Why You’ll Love This Chicken Pot Pie Soup
This creamy chicken soup is:
- Ready in about 40 minutes
- Made with simple ingredients
- Rich, creamy, and incredibly comforting
- An easy way to use leftover or rotisserie chicken
- Perfect for chilly fall and winter nights
- Delicious served with biscuits or crusty bread
Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 medium Yukon Gold or russet potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup whole milk
- Fresh parsley for garnish, optional
- Biscuits or crusty bread for serving
How to Make Creamy Chicken Pot Pie Soup
1. Sauté the Vegetables
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
2. Make the Creamy Base
Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for about 1 minute.
Slowly pour in the chicken broth while stirring continuously. This helps create a smooth, creamy soup without flour lumps.
3. Add the Chicken and Potatoes
Add the shredded chicken, diced potatoes, thyme, rosemary, salt, and pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes and carrots are fork-tender.
4. Make It Creamy
Stir in the frozen peas, corn, heavy cream, and milk.
Continue cooking over low heat for another 5–7 minutes, stirring occasionally, until everything is hot and the soup has thickened.
Avoid bringing the soup to a hard boil after adding the cream.
5. Serve
Taste and adjust the salt and pepper as needed. Ladle the soup into bowls and top with fresh parsley.
Serve with warm biscuits, crescent rolls, puff pastry twists, or a thick slice of crusty bread.
Easy Shortcut
Want to make dinner even faster? Use a store-bought rotisserie chicken! Simply remove the skin, shred the chicken, and add about 2 cups to the soup.
It’s one of the easiest ways to turn this recipe into a quick weeknight meal.
What to Serve With Chicken Pot Pie Soup
Warm biscuits are my favorite because they give you that buttery, flaky “pot pie crust” experience without actually having to make a pie.
You can also serve this soup with garlic bread, dinner rolls, crescent rolls, puff pastry, crackers, or a simple side salad.
How to Make the Soup Thicker
If you love an extra-thick and creamy chicken pot pie soup, let it simmer uncovered for a few extra minutes.
Keep in mind that the soup will naturally thicken as it cools, too!
Storing Leftovers
Allow leftover chicken pot pie soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
Reheat individual portions gently on the stovetop or in the microwave. If the soup becomes too thick in the refrigerator, stir in a splash of chicken broth or milk while reheating.
Nutrition Facts
Serving Size: About 1½ cups
Servings: Approximately 6
Estimated nutrition per serving:
- Calories: 430
- Protein: 25g
- Carbohydrates: 31g
- Fat: 23g
- Saturated Fat: 13g
- Fiber: 4g
- Sugar: 7g
- Sodium: 850mg
Nutrition information is an estimate and will vary depending on the specific ingredients and brands used.
Creamy Chicken Pot Pie Soup Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
This Creamy Chicken Pot Pie Soup takes everything you love about a homemade chicken pot pie and turns it into an easy, cozy one-pot dinner. Tender chicken, potatoes, carrots, peas, and corn are simmered in a rich and creamy broth for the perfect cold-weather comfort food.
Final Thoughts
There is nothing better than a big bowl of homemade soup when the weather starts getting chilly, and this Creamy Chicken Pot Pie Soup checks every comfort-food box. It’s warm, hearty, creamy, and packed with classic chicken pot pie flavor without all the work of making an actual pie.
Pair it with fluffy biscuits and you’ve got an easy fall or winter dinner the whole family can enjoy.
Save this Creamy Chicken Pot Pie Soup recipe to Pinterest so you have it ready for your next cozy dinner night!
I hope you enjoyed learning how to make this comforting homemade Creamy Chicken Pot Pie Soup recipe! If you liked this one, you should check out my Homemade Chicken Noodle Soup Recipe and the rest of my blog. If you have any questions, please contact me at: [email protected]