Love cozy dinners that taste like home? This Chicken Pot Pie Soup Recipe takes everything you adore about the classic pie—creamy filling, tender chicken, sweet veggies—and turns it into a rich, spoonable comfort soup. It’s quick to make, family-friendly, and pure nostalgia in a bowl!
Whether you crave Pot Pie Soup for weeknights or want a creamy twist on Chicken Pot Pie Soup Recipe for chilly days, this easy homemade version delivers all the cozy flavor with half the effort. Perfect for meal prep, slow-cooker days, or anytime you need warmth and satisfaction fast.
Why You’ll Love It
- ✔️ Creamy & hearty – all the richness of Creamy Chicken Pot Pie in soup form.
- ✔️ Easy Soup Recipe – one pot, 30 minutes, simple ingredients.
- ✔️ Family comfort – cozy flavors everyone loves.
- ✔️ Flexible – great for stovetop or Soup Recipes Slow Cooker style.
- ✔️ Perfect for leftovers – reheat beautifully for quick lunches.
You’ll love how this Homemade Soup Recipe brings classic comfort without baking a crust. Serve with buttery rolls, biscuits, or puff-pastry toppers for that full pot-pie magic.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked chicken, shredded | 2 cups (about 300 g) |
| Butter | 3 tbsp (45 g) |
| All-purpose flour | 1/4 cup (30 g) |
| Onion, diced | 1 small |
| Celery, chopped | 2 stalks |
| Carrots, sliced | 2 medium |
| Frozen peas | 1 cup (130 g) |
| Chicken broth | 4 cups (1 L) |
| Milk or half-and-half | 1 cup (240 ml) |
| Dried thyme | 1 tsp |
| Salt + pepper | to taste |
Choosing the Best Ingredients
Chicken – Leftover roasted or rotisserie chicken adds depth; breasts keep it lean, thighs make it extra tender.
Broth – Use low-sodium to control salt; homemade stock adds incredible flavor.
Dairy – Whole milk makes it cozy; half-and-half turns it luxuriously creamy.
Pro Tips & Swaps
- 🥛 Lighter version – use 2 % milk and skip 1 tbsp butter.
- 🌾 Gluten-free – swap flour for cornstarch slurry.
- 🥕 Veggie add-in – mushrooms, corn, or green beans fit perfectly.
- 🔥 Slow Cooker Option – add everything except milk/flour; cook on LOW 6 h, stir in cream last 30 min.
How to Make Chicken Pot Pie Soup
- Sauté aromatics – Melt butter in a large pot over medium heat. Add onion, carrots, celery; cook 5 min until soft.
- Add flour – Sprinkle in flour, stir constantly 1–2 min to form a roux.
- Add broth & milk – Whisk in broth slowly, then milk. Simmer 10 min until thickened.
- Add chicken & peas – Stir in shredded chicken, peas, thyme, salt, pepper. Simmer another 10 min.
- Serve hot – Ladle into bowls and top with crumbled biscuits or mini puff-pastry squares for that pot-pie finish!
Pro Tips for Creamy Texture
- 🥄 Use room-temperature milk to avoid curdling.
- 🔥 Don’t boil after adding milk – just simmer gently.
- 🍗 Shred chicken into bite-size pieces for better texture.
Variations
- 🥧 Creamy Chicken Pot Pie Soup with Crust Toppers – bake puff pastry squares and serve on top.
- 🌾 Slow Cooker Version – perfect for busy days; stir in cream before serving.
- 🥦 Veggie Loaded – add broccoli or spinach for extra greens.
For another creamy favorite, try Creamy Italian Sausage Gnocchi Soup next time you crave cozy flavors.
Serving, Storage & FAQ
Serving Ideas
- Buttery biscuits or garlic bread for dipping.
- Simple green salad to balance the creaminess.
- Whipped Pink Lemonade for a fresh, bright drink pairing.
Storage & Reheat
Cool completely, store in airtight containers 3–4 days in the fridge or freeze up to 2 months. Reheat slowly on stovetop; add a splash of milk to restore creaminess.
FAQs
Can I use raw chicken?
Yes—dice and sauté it first before adding veggies.
How to make it thicker?
Simmer longer or add 1 tbsp extra flour in the roux.
Can I make it ahead?
Absolutely — refrigerate and reheat gently for meal prep success.
Conclusion
This Chicken Pot Pie Soup Recipe delivers creamy, old-fashioned comfort in every spoonful. Cozy, quick, and satisfying — the definition of Delicious Soup Recipes. Pair it with Apple Crumble Cheesecake for dessert and you’ve got the perfect comfort night-in!
Chicken Pot Pie Soup Recipe
Ingredients
- 2 cups cooked chicken, shredded
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 5 minutes.
- Sprinkle flour over vegetables; cook and stir for 2 minutes to form a roux.
- Slowly whisk in chicken broth, then milk. Bring to a simmer and cook until thickened, 10 minutes.
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer another 10 minutes until heated through.
- Serve hot with puff pastry squares or biscuits for a pot pie finish.
