If you’ve ever craved the cozy, soul-soothing classic that is chicken pot pie but wished it was spoon-ready in a bowl, Chicken Pot Pie Soup is your new weeknight hero. This creamy, dreamy creation delivers all the homey flavors of tender chicken, hearty vegetables, and herby goodness — finished off with golden, crisp pie crust pieces for dipping. It’s a beloved favorite in my kitchen, especially for family gatherings or lazy Sundays when comfort is at the top of the menu. One bite, and you’ll see why this soup is a must-try comfort food!

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Chicken Pot Pie Soup comes together with everyday ingredients, each bringing its own magic to the pot. Every component, from the buttery sauteed vegetables to the rich swirl of cream, creates that nostalgic flavor and texture you’re promised in every spoonful.

Butter: Adds that decadent, classic dimension and helps the veggies sauté beautifully.
Olive oil: Rounds out the butter for extra depth and keeps things from sticking to the pan.
Onion: Gives aromatic sweetness that forms the backbone of the savory flavor.
Carrots: Bring bursts of color and just the right amount of gentle sweetness.
Celery: Adds earthy freshness and crunch to balance the creaminess.
Garlic: Infuses big flavor and warmth throughout the soup.
All-purpose flour: Acts as the thickener, creating that luscious, velvety base.
Chicken broth: Gives depth and an authentic chicken-forward flavor.
Milk: Softens and smooths out the richness, making each bite feel silky.
Heavy cream: The key to ultra-creamy, indulgent soup that feels like a hug in a bowl.
Cooked, shredded chicken: Rotisserie chicken works perfectly for easy, tender protein.
Frozen peas: Classic pop of green and a little natural sweetness.
Dried thyme: Brings an herby, comforting note that sets the whole dish apart.
Salt: Balances and heightens every flavor — taste and adjust to your liking!
Black pepper: Adds subtle heat and warmth for that signature pot pie finish.
Refrigerated pie crust: Baked and broken over the soup, this is the magical touch that completes your bowl!

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Start by melting the butter and olive oil together in a large pot or Dutch oven over medium heat. Add your diced onion, sliced carrots, and celery, and let them mingle for 5 to 7 minutes. You want them soft and fragrant but not brown — this cozy foundation fills your kitchen with those irresistible, savory aromas right from the start.

Step 2: Add Garlic and Build the Roux

Stir in the minced garlic and let it cook for just a minute so it becomes fragrant without burning. Sprinkle the flour evenly over the veggies and stir constantly for 1 to 2 minutes. This forms your roux, the golden thickening agent that will turn your soup luxuriously creamy — don’t rush this part!

Step 3: Whisk in Broth, Milk, and Cream

Slowly pour in the chicken broth, whisking or stirring the entire time to avoid lumps. Once that’s incorporated, add both the milk and heavy cream. Bring the mixture to a gentle simmer — the soup will start to thicken into the creamy, luscious base that’s the heart of Chicken Pot Pie Soup. Let it cook for about 5 to 7 minutes while you stir occasionally.

Step 4: Add Chicken, Peas, and Seasonings

Gently fold in your cooked, shredded chicken, frozen peas, dried thyme, salt, and black pepper. Let everything simmer together for about 5 more minutes, just until the peas are bright and the chicken is thoroughly warmed. Taste and tweak the salt or pepper if needed — your kitchen should smell absolutely amazing!

Step 5: Serve with Pie Crust Pieces

Just before serving, break up your baked pie crust into rustic pieces. Ladle the hot soup into bowls and crown each one generously with shards of golden, flaky crust. This finishing touch turns the dish into pure edible nostalgia, reminiscent of everyone’s favorite pot pie but in cozy soup form!

How to Serve Chicken Pot Pie Soup

Garnishes

A handful of freshly chopped parsley or a sprinkle of extra black pepper can make each bowl pop! If you want to go all out, try a dusting of flaked sea salt or scatter on some green onion for a little brightness and crunch. Of course, the real showstopper is the buttery pie crust toppers — nobody can resist scooping up soup with those bites.

Side Dishes

This soup is hearty enough to serve on its own, but pairing it with a vibrant green salad or some roasted veggies really rounds out the meal. For ultra comfort, offer warm, buttery rolls or cheddar biscuits alongside. Your family will come running the moment they catch a whiff!

Creative Ways to Present

For a fun spin, try serving Chicken Pot Pie Soup in mini bread bowls or even oven-safe mugs. If you’re hosting, arrange pie crust pieces in fun shapes like hearts or stars on top of each bowl. Layering in extra color with a few microgreens or edible flowers will wow guests and make everyday dinners feel extra special!

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring it to airtight containers. Store the soup and pie crust pieces separately to keep the crust crisp. Leftover Chicken Pot Pie Soup stays fresh in the fridge for up to three days — the flavors get even cozier overnight!

Freezing

While the creamy base may change texture slightly when thawed, you can still freeze Chicken Pot Pie Soup. Cool it completely and store in freezer-safe containers for up to two months. Skip freezing the pie crust though, for best results!

Reheating

Gently reheat the soup over low heat on the stovetop, stirring occasionally. If the soup looks too thick after storing, just whisk in a splash of milk or broth to loosen it up. Warm the pie crust separately and crumble over each fresh, steaming bowl before serving.

FAQs

Can I make Chicken Pot Pie Soup gluten-free?

Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend and skip the pie crust, or use a gluten-free pastry for the topping. The soup is still indulgent and delicious.

Is this soup suitable for meal prep?

Yes, Chicken Pot Pie Soup is meal prep friendly. Prepare the soup in advance and store it in airtight containers; just keep the pie crust separate to maintain its crispness until ready to serve.

What’s the best chicken to use?

I love using rotisserie chicken for ultimate convenience and incredible flavor, but any cooked, shredded or chopped chicken works well — even leftover grilled chicken or poached breasts.

Can I substitute different vegetables?

Definitely! This recipe invites customization. Try swapping in corn, green beans, diced potatoes, or even mushrooms for your own twist. It’s a great way to use up what you have in the fridge.

How can I lighten up Chicken Pot Pie Soup?

You can substitute half-and-half or extra milk instead of heavy cream, and even use cooked turkey instead of chicken. Using less butter and more broth keeps it lighter, but still comforting and full of flavor.

Final Thoughts

If you’re yearning for comfort food that wraps you up in warmth and nostalgia, Chicken Pot Pie Soup is a recipe I recommend with my whole heart. It’s easy, crowd-pleasing, and destined to become a family favorite. Grab your biggest soup spoons and dive in — you won’t regret making this one!