Cold Sundays call for a big pot of something familiar, warm, and a little nostalgic. This Chicken Pot Pie Soup Recipe has been trending on Pinterestand one spoonful will show you why. It’s creamy, comforting, and refreshingly easy. In just about 40 minutes and with beginner-level prep, you can serve up a homemade soup that tastes like it’s been simmering all day.
This is all the love of a pot pietender chicken, soft carrots, sweet peaswithout the hassle of making a crust. It’s rich but not overly heavy, and likely uses ingredients you already have on hand. Like a warm hug in a bowl. Scroll on for the full details and grandma-approved tips!
I first created this recipe after spending a chilly Sunday baking sourdough with my grandma. We wanted something hearty to enjoy with warm bread but didn’t want a full-on pie. That day, she shared a trick for thickening soup perfectlyno lumps, no guesswork. I tested it over and over. You’ll love this little secret!
Why You’ll Love This Chicken Pot Pie Soup Recipe
Cozy nostalgia meets practicality: All the comforting flavors of a classic chicken pot pie, without the extra baking time or crust effort.
Beginner-friendly: No complicated stepsjust basic techniques and affordable ingredients.
Customizable: Switch up the veggies or reduce the cream depending on your taste or dietary needs.
Ready in about 40 minutes: From chopping to simmering, it fits into even the busiest weekday schedule.
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients that transform into a comforting, creamy soup. Here’s what you’ll need:
Ingredient
Description
Chicken
Boneless, skinless chicken breast or thighs, diced into bite-sized pieces.
Chicken broth
Low-sodium broth preferred for depth of flavor and control over saltiness.
Onion
Finely chopped yellow or white onion for an aromatic, slightly sweet base.
Carrots & Celery
Classic pot pie veggies sliced for a mix of sweetness and crunch.
Frozen peas keep things simple and add color and sweetness.
Garlic & Thyme
Fresh or dried thyme and minced garlic build the cozy flavor profile.
Heavy cream
Just a splash for creamy richnessswap with half-and-half for a lighter touch.
Flour
All-purpose flour used to thicken the broth to a comforting, spoon-coating consistency.
Pro tip: If you don’t have fresh thyme, substitute with ½ teaspoon dried thyme or use a pinch of poultry seasoning for depth.
How to Make This Chicken Pot Pie Soup Recipe
This dish is all about layering flavors and building creamy texturewithout needing fancy skills. Here’s the step-by-step:
Sauté the aromatics: In a large soup pot or Dutch oven over medium heat, melt 1 tablespoon of butter or oil. Add onion, garlic, carrots, and celery; cook for about 5 minutes until vegetables begin to soften and turn fragrant.
Add the chicken: Stir in diced chicken and season with salt, black pepper, and thyme. Cook for another 5–6 minutes until chicken is mostly cooked through.
Thicken the base: Sprinkle in the flour and stir well to coat all ingredientscook for 1 minute. Slowly pour in the chicken broth while whisking constantly to avoid lumps.
Simmer with potatoes: Add diced potatoes, stir, cover, and let simmer over medium-low heat for 15–20 minutes until potatoes are fork-tender, stirring occasionally.
Finish with cream and peas: Lower the heat and stir in the heavy cream and peas. Simmer gently (don’t boil) until peas are heated through, about 3–4 minutes. Adjust seasoning with salt and pepper to taste.
Step
Timing
Prep and chop ingredients
10 minutes
Sauté and cook chicken
10 minutes
Simmer soup with potatoes
15 minutes
Finish with cream and peas
5 minutes
Troubleshooting and Tweaks
Slightly watery soup? Mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir it in and simmer gently for 2–3 minutes until thickened.
Want it lighter? Swap heavy cream for half-and-half or use whole milkbut avoid boiling after adding dairy to prevent curdling.
No fresh chicken? Shredded rotisserie chicken works wonderfully; add it just before the cream to warm through.
Need
Swap
Heavy cream
Half-and-half or 2% milk (for a lighter version).
Fresh thyme
Dried thyme or Italian seasoning.
Chicken breast
Chicken thighs or pre-cooked rotisserie chicken.
Serving and Storage Tips
Serving: This soup is extra comforting served with flaky biscuits, garlic toast, or even homemade sourdough. A sprinkle of fresh parsley or thyme adds freshness.
Storage: Allow soup to cool to room temperature, then refrigerate in airtight containers for up to 4 days.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute increments, stirring each time. Add a splash of chicken broth to adjust consistency if needed.
Freezing: Freeze the soup before adding cream. Once thawed, reheat gently and stir in fresh cream before serving.
Storage Method
Duration
Tips
Fridge
Up to 4 days
Allow to cool fully and store in a sealed container.
Freezer
Up to 3 months (freeze before adding cream)
Thaw overnight and stir in cream when reheating to preserve texture.
Expert Insight: The Comfort of Chicken Pot Pie Soup
A well-balanced chicken pot pie soup recreates the classic favorite in a bowlsavory, rich, and nostalgic. The essential trick is combining a creamy base with rustic vegetables and lightly seasoned chicken that makes it feel homemade, not processed. Fresh aromatics bring out the flavor without overpowering the dish.
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The Journey to My Perfect Chicken Pot Pie Soup Recipe
Developing this recipe was a delicious learning curve. At first, I struggled with balanceit was either too creamy or too thin. Over time, I found the right medley of vegetables, the ideal simmer timing, and the key flour-to-liquid ratio to get that rich, velvety texture. The result? A quick-fix comfort food you’ll turn to again and again.
FAQs ( Chicken Pot Pie Soup Recipe )
Conclusion
This Chicken Pot Pie Soup Recipe delivers everything you love about the classic dish in slurpable, satisfying form. In just 40 minutes, you get creamy texture, cozy flavor, and heartwarming nostalgiawithout rolling dough.
Feel free to make it your own. Swap in rotisserie chicken, sprinkle in fresh herbs, or lighten it up with milk. Grandma’s tip: for freezer-friendly results, leave out the cream until you’re reheating for the best cozy texture every time.
I’d love to hear your twists or see photos of your own creation! Let this Chicken Pot Pie Soup warm your kitchen and bring comfort to your table. It’s the perfect share-worthy dinner for any night that needs a little extra love.
Olivia Farnsworth
Chicken Pot Pie Soup Recipe: Delicious Comfort in a Bowl
This Chicken Pot Pie Soup Recipe is a creamy and comforting twist on the classic pot pie, perfect as a Homemade Soup Recipe that’s quick and easy to prepare. Enjoy the rich flavors of tender chicken, fresh vegetables, and a velvety broth that makes this Creamy Chicken Pot Pie soup one of the best Easy Soup Recipes for any day.
2 cups cooked chicken breast or thighs, cut into bite-sized pieces
2 cups diced potatoes
1 cup frozen peas
1 teaspoon thyme (fresh or dried)
1/2 cup heavy cream
Salt and pepper to taste
Method
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and whisk constantly for 2 minutes to create a roux.
Slowly pour in chicken broth while whisking to avoid lumps.
Add diced potatoes and thyme; bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
Stir in cooked chicken and frozen peas; cook for 5 more minutes.
Pour in heavy cream and season with salt and pepper to taste.
Heat through without boiling, then remove from heat and serve warm.
Notes
For extra richness, use half-and-half instead of heavy cream or add a splash of white wine with the broth. Leftovers keep well in the fridge for up to 3 days and freeze wonderfully for up to 2 months.
