If you love the creamy, hearty flavor of a classic chicken pot pie but want to skip the crust and keep it cozy in a bowl… this Chicken Pot Pie Soup is your dream come true! It’s everything you love about the traditional dish—tender chunks of chicken, fresh herbs, and a medley of colorful vegetables—all simmered into a rich, velvety soup that warms you from the inside out.
This is the kind of soup you make on chilly nights, after long days, or when you just need something nourishing and nostalgic. Bonus? It’s surprisingly easy to make and perfect for leftovers!
🥣 Why You’ll Love This Soup
- Classic pot pie flavor without the fuss
- Loaded with veggies and lean protein
- Creamy and comforting without being too heavy
- Meal prep and freezer friendly
- One pot, easy cleanup!
🍗 Ingredients
Here’s what you’ll need to make this creamy Chicken Pot Pie Soup:
- 3 Tbsp light butter, divided (I use Land O’Lakes Light with Canola Oil)
- 3 cups cooked chicken, shredded or cubed (rotisserie works great)
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2½ cups Yukon or small gold potatoes, chopped into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2½ tsp chicken bouillon
- ¼ tsp black pepper
- ½ tsp salt
- ¼ cup parsley, finely chopped
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 Tbsp fresh thyme (or ½ tsp dried)
- ¼ tsp dried sage
- 1 bay leaf
- 2 cups fat-free half & half, skim milk, or unsweetened almond milk
- 2 Tbsp cornstarch
- 1 cup frozen peas, not thawed
🛠 Kitchen Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon or whisk
- Measuring cups and spoons
- Ladle for serving
Chicken Pot Pie Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or whisk
- Measuring cups and spoons
- Ladle
Ingredients
- 3 Tbsp light butter, divided
- 3 cups cooked chicken, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2.5 cups Yukon or gold potatoes, chopped into ½-inch pieces
- 4 cups low sodium chicken broth
- 2.5 tsp chicken bouillon
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 cup parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp fresh thyme (or 1/2 tsp dried)
- 1/4 tsp dried sage
- 1 bay leaf
- 2 cups fat-free half and half or unsweetened almond milk
- 2 Tbsp cornstarch
- 1 cup frozen peas (not thawed)
Instructions
- Melt 1 Tbsp of butter in a large pot over medium-high heat. Add onion, carrots, and celery. Sauté for about 3 minutes. Add garlic and sauté for another minute.
- Add remaining 2 Tbsp of butter, then whisk in flour. Cook for about 2 minutes, stirring constantly to form a roux.
- Slowly pour in chicken broth while whisking. Stir until smooth. Add potatoes, bouillon, salt, pepper, parsley, oregano, basil, thyme, sage, and bay leaf.
- Bring to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Add cooked chicken and let simmer for 5 more minutes to heat through.
- Whisk cornstarch with milk or half & half until smooth. Stir into the soup to thicken.
- Add frozen peas. Simmer another 5–8 minutes until soup thickens. Discard bay leaf before serving.
Notes
Nutrition
👩🍳 How to Make Chicken Pot Pie Soup
Step 1: Sauté the Veggies
Melt 1 Tbsp of butter in a large pot over medium-high heat.
Add onion, carrots, and celery. Sauté for about 3 minutes.
Add garlic and sauté for another minute.
Step 2: Build the Base
Add remaining 2 Tbsp of butter, then whisk in flour and cook for about 2 minutes, stirring constantly.
Step 3: Add Broth & Seasoning
Slowly pour in chicken broth while whisking. Stir until smooth.
Add potatoes, bouillon, salt, pepper, parsley, and all the herbs. Drop in the bay leaf.
Step 4: Simmer
Let it simmer for 15–20 minutes, or until potatoes are fork-tender.
Step 5: Add Chicken
Stir in the cooked chicken and let it simmer for another 5 minutes.
Step 6: Thicken the Soup
Whisk cornstarch with the half & half (or milk of choice) until smooth. Pour into the soup and stir well.
Step 7: Add Peas & Finish
Add frozen peas, bring soup to a light simmer, and cook for another 5–8 minutes or until it thickens.
Remove from heat and discard the bay leaf.
🌿 Garnish & Serve
Top with fresh parsley or thyme leaves for an extra pop of color and flavor. Serve hot with:
- Homemade biscuits
- Crusty bread
- Buttery crackers
- Or just a big ol’ spoon!
🔁 Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months.
- Reheat: Gently on the stove or in the microwave until warm. Add a splash of broth or milk if needed to loosen.
💡 Tips for the Best Pot Pie Soup
- Use rotisserie chicken for a shortcut.
- Don’t overcook the potatoes—you want them tender, not mushy.
- Soup will thicken more as it cools—great for leftovers!
- Add a splash of cream at the end for extra richness, if desired.
📝 Variations
- Add mushrooms for more savory depth
- Use turkey instead of chicken for a post-holiday twist
- Make it dairy-free with almond milk and dairy-free butter
- Toss in corn or green beans for even more veggie goodness
❤️ Final Thoughts
This Chicken Pot Pie Soup is everything you love about the classic comfort food—just a little lighter, a little easier, and a lot more spoon-friendly. It’s rich, creamy, herbaceous, and full of flavor from the very first bite. Whether you’re cooking for your family, meal prepping for the week, or just craving something cozy, this recipe is a sure winner.
📌 Save This Recipe
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More Cozy Chicken Recipes to Try
- Best Southern Fried Chicken Batter
- Creamy Chicken and Rice Bake
- Slow Cooker Chicken and Dumplings
- Biscuit Pot Pie
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