Chicken Pot Pie Soup is like your favorite comfort food in a bowl. It has tender chunks of chicken, sweet carrots, peas, and potatoes swimming in a creamy, flavorful broth. This soup captures all the hearty, cozy goodness of a classic chicken pot pie but without the crust on top.
I love making this soup when I want something that feels like a warm hug. It’s simple to throw together and perfect for chilly days. I usually stir in a bit of thyme or parsley to add a fresh touch. It’s one of those recipes where the leftovers actually taste better the next day, so I always make extra.
My favorite way to enjoy this soup is with a big slice of crusty bread for dipping. It makes a wonderful weeknight dinner that the whole family loves. Plus, it’s great for anyone who wants that pot pie flavor but with less fuss and less mess!
Key Ingredients & Substitutions
Chicken: Both breasts and thighs work well here. Thighs stay juicy and tender, but breasts are leaner. Rotisserie chicken or leftover cooked chicken can be an easy substitute.
Vegetables: Carrots, celery, and potatoes give this soup body and flavor. You can swap potatoes for sweet potatoes for a sweeter taste or leave out corn if you don’t have it on hand.
Dairy & Flour: The milk or cream plus flour thickens the soup into that comforting, creamy texture. Use milk for a lighter soup or cream for richness. For gluten-free, replace flour with cornstarch or a gluten-free flour blend.
Herbs: Thyme and parsley add a fresh, earthy note. Fresh herbs are wonderful if you have them, but dried will do just fine. A pinch of rosemary can add a nice twist too.
How Can I Make a Thick and Creamy Soup Without Lumps?
Mixing flour and milk into a smooth slurry before adding it to the pot is key. Add it slowly while stirring constantly to avoid lumps. Here’s how:
- Whisk the flour into cold milk or cream until fully smooth with no clumps.
- Slowly pour the mixture into your simmering soup, stirring continuously.
- Keep stirring as the soup thickens to prevent the flour from clumping.
- Simmer for a few minutes until you get a creamy, smooth texture.
If it gets too thick, gently stir in a little broth or milk to reach the right consistency.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend it because it gives plenty of room to cook all the veggies and chicken in one pot.
- Cutting board and sharp knife – makes chopping carrots, celery, and potatoes quick and safe.
- Whisk – is great for smoothly mixing the flour into the milk and avoiding lumps.
- Measuring cups and spoons – help you keep the ingredients balanced.
- Shredding fork or tongs – handy for shredding cooked chicken easily.
Flavor Variations & Add-Ins
- Use cooked rotisserie chicken instead of raw for a shortcut. It tastes great and saves time.
- Stir in a dash of smoked paprika or thyme for extra flavor and smoky notes.
- Add in chopped spinach or kale near the end for extra greens and color.
- For a bit of heat, toss in a pinch of red pepper flakes or hot sauce when serving.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- ½ cup frozen corn kernels
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- ¼ cup all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- Salt and black pepper, to taste
- Fresh thyme sprigs (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 30 minutes to cook, for a total of approximately 45 minutes. Most of that time is simmering and chopping. It’s a perfect cozy meal that doesn’t take all day!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat olive oil or butter in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Stir occasionally and cook for about 5 to 7 minutes until veggies soften.
2. Add Potatoes, Broth, and Herbs:
Add the diced potatoes, chicken broth, thyme, and parsley. Bring to a gentle boil, lower the heat, and simmer for around 15 minutes, until veggies are tender.
3. Prepare the Chicken:
While veggies cook, season the chicken with salt and pepper. You can add the chicken whole into the pot to cook through, or cook separately in a pan. Cook each side about 6-8 minutes until no longer pink. Shred the chicken once cooled and add to the soup.
4. Thicken the Soup:
In a small bowl, whisk flour into the milk or cream until it’s smooth with no lumps. Slowly pour this mixture into the soup, stirring constantly. Cook for about 5 minutes until the soup thickens nicely.
5. Finish with Peas and Corn:
Stir frozen peas and corn into the soup. Let it simmer for 5 more minutes until everything is heated through.
6. Season and Serve:
Taste the soup and add salt and pepper as needed. Ladle into bowls, garnish with fresh thyme sprigs if you like, and serve warm. A slice of crusty bread or biscuits is wonderful on the side.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and keeps the soup safe to eat.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Make It Dairy-Free?
Swap the milk or cream for a dairy-free alternative like coconut milk, almond milk, or oat milk. Use a gluten-free flour or cornstarch to thicken the soup to keep it allergy-friendly and creamy.
What Can I Serve with Chicken Pot Pie Soup?
Crusty bread, warm biscuits, or a fresh green salad pair wonderfully. These sides help soak up the creamy soup and round out a satisfying meal.
