Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil (optional, if pot runs dry); 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery ribs, diced; 2 medium Yukon Gold potatoes, peeled and 1/2‑inch diced; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/2 teaspoon poultry seasoning (or a pinch each of dried sage and thyme); 1/3 cup all‑purpose flour; 6 cups low‑sodium chicken broth; 1 bay leaf; 1 cup frozen peas; 3 cups cooked chicken, shredded or diced (rotisserie recommended); 1 cup whole milk; 1 cup heavy cream (or 2 cups half‑and‑half); 1 tablespoon chopped fresh parsley; 1 teaspoon lemon juice (optional, for brightness); 1–1 1/4 teaspoons kosher salt, to taste; 1/2 teaspoon black pepper; Biscuits or puff‑pastry squares, for serving (optional)

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I make this chicken pot pie soup when I want all the cozy, creamy flavors of a classic pot pie without rolling out crust. I simmer tender chicken, vegetables, and potatoes in a silky herb gravy and ladle it up with buttery biscuit or puff‑pastry “crackers” for dipping.

Chicken Pot Pie Soup

Why You’ll Love This Recipe

I keep everything in one pot and build flavor with a simple roux so the soup turns luxuriously creamy without heavy work. I love that I can use rotisserie chicken for speed, swap in whatever vegetables I have, and finish with pantry herbs for a from‑scratch taste on a weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
1 tablespoon olive oil (optional, if my pot runs dry)
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
2 medium Yukon Gold potatoes, peeled and 1/2‑inch diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon poultry seasoning (or a pinch each of dried sage and thyme)
1/3 cup all‑purpose flour
6 cups low‑sodium chicken broth
1 bay leaf
1 cup frozen peas
3 cups cooked chicken, shredded or diced (I use rotisserie)
1 cup whole milk
1 cup heavy cream (or 2 cups half‑and‑half)
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice (optional, for brightness)
1–1 1/4 teaspoons kosher salt, to taste
1/2 teaspoon black pepper
Biscuits or puff‑pastry squares, for serving (optional but highly recommended)

directions

I sauté the aromatics: In a large Dutch oven over medium heat, I melt the butter with the oil. I add the onion, carrots, and celery with a pinch of salt and cook, stirring, until softened, 5–6 minutes. I stir in the garlic, thyme, and poultry seasoning for 30 seconds until fragrant.
I make the roux: I sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw taste.
I add liquids and simmer: I slowly whisk in the chicken broth, scraping up any browned bits. I add the bay leaf and potatoes, bring to a gentle boil, then reduce to a simmer and cook 10–12 minutes, until the potatoes are tender.
I finish the soup: I stir in the peas and chicken and simmer 2–3 minutes to heat through. I reduce the heat to low and stir in the milk and cream; I keep it below a simmer so it stays silky. I season with salt, pepper, parsley, and lemon juice if I want a little brightness.
I serve: I ladle the soup into bowls and top with flaky biscuits or puff‑pastry pieces for that pot‑pie vibe.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

I save time by dicing the potatoes small so they cook quickly and by using rotisserie chicken that I shred while the vegetables soften.

Variations

Lighter version: I swap the cream for evaporated milk or use all whole milk; to keep it thick, I add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) near the end and simmer briefly.
Gluten‑free: I replace the flour with 1:1 gluten‑free flour or thicken with 2 tablespoons cornstarch slurry. I serve with gluten‑free biscuits or skip the bread.
Mushroom & herb: I add 8 ounces sliced mushrooms with the onions and finish with extra thyme and parsley.
Turkey pot pie soup: I use leftover turkey and swap in turkey broth.
Slow cooker: I sauté the onions, carrots, celery, and garlic, then transfer to the slow cooker with potatoes, broth, bay leaf, thyme, poultry seasoning, and raw chicken thighs or breasts. I cook on Low 6–7 hours or High 3–4 hours. I shred the chicken, stir in peas, milk, and cream, and thicken with a slurry if needed during the last 20–30 minutes.
Instant Pot: On Sauté, I cook the vegetables in butter, stir in flour, then whisk in broth, add potatoes, bay, and 1–1 1/2 pounds raw chicken. I pressure cook 6 minutes (High), quick‑release, shred the chicken, switch to Sauté‑Low, stir in peas, milk, and cream, and simmer briefly to thicken.

storage/reheating

I refrigerate leftovers in airtight containers for up to 4 days. I reheat gently over medium‑low heat, adding a splash of broth or milk if the soup thickens in the fridge. For freezing, I get the best texture by freezing the soup before adding dairy (and sometimes without potatoes). I thaw overnight, warm gently, then stir in milk/cream and peas at the end.

FAQs

Can I start with raw chicken instead of cooked?

I do when I have time. I simmer 1–1 1/2 pounds boneless, skinless chicken in the broth after step 2 for about 12–15 minutes until cooked, then I shred it and return it to the pot before adding dairy.

How do I make the soup thicker (or thinner)?

I thicken by simmering a few extra minutes or adding a cornstarch slurry. I thin with additional warm broth or milk until it’s just right for me.

What vegetables work besides peas and carrots?

I fold in corn, green beans, chopped spinach, or diced parsnips. I sauté sturdy veggies early and add tender greens at the end.

How do I keep the dairy from curdling?

I lower the heat before adding milk and cream and avoid boiling afterward. I also temper cold dairy by stirring in a ladle of hot soup first.

What should I serve with it?

I love buttery biscuits, puff‑pastry squares, or pie‑crust crackers. A crisp salad balances the richness nicely.

Conclusion

I reach for this chicken pot pie soup when I’m craving creamy, nostalgic comfort in a bowl. With tender chicken, vegetables, and a silky herb‑studded broth—and a flaky topper on the side—I get the full pot pie experience with weeknight ease.