This creamy chicken pot pie soup is a cozy, satisfying twist on the classic comfort dish—minus the crust. It’s packed with tender shredded chicken, hearty vegetables, and a rich, velvety broth that makes every spoonful feel like a warm hug. Quick to prepare and made in one pot, it’s a weeknight dinner favorite that brings all the nostalgic flavors of chicken pot pie into a comforting bowl of soup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 lb (450g) cooked chicken breast, shredded
1/4 cup all-purpose flour (or almond flour for low-carb)
4 cups chicken broth
1 cup whole milk (or heavy cream for richer flavor)
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Fresh parsley, for garnish
Directions
In a large pot, I melt the butter with olive oil over medium heat. I add the diced onion, sliced carrots, and celery, cooking for 5–6 minutes until the veggies are soft.
I stir in the minced garlic and cook for about 1 minute until it smells fragrant.
I sprinkle the flour over the mixture and stir constantly for 1–2 minutes to make a light roux.
I gradually whisk in the chicken broth, then pour in the milk, stirring until everything is smooth and slightly thickened.
I add the shredded cooked chicken, frozen peas, salt, black pepper, and dried thyme. Then I let the soup simmer for about 10 minutes, stirring occasionally.
I adjust the seasoning if needed, garnish with fresh parsley, and serve the soup warm.
Servings and timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 310 kcal per serving
Variations
I often switch things up depending on what I’m in the mood for or what’s in my kitchen. For a lower-carb version, I use almond flour instead of all-purpose. If I want it extra creamy, I swap out the whole milk for heavy cream. Sometimes I stir in a handful of corn or green beans for extra vegetables. And for a little crunch, I like to top it with crushed buttery crackers or serve it with a slice of crusty bread.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring in between. If the soup thickens too much, I just add a splash of milk or chicken broth to loosen it up. This soup also freezes well—I just make sure to leave a little room at the top of the container, as it expands when frozen.
FAQs
How can I make this dairy-free?
I substitute the butter with more olive oil and replace the milk with unsweetened almond milk or canned coconut milk. It changes the flavor slightly, but it’s still rich and creamy.
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken when I want to save time. It’s flavorful and works perfectly in this recipe.
Can I make this in a slow cooker?
While this recipe is designed for stovetop cooking, I can adapt it by sautéing the vegetables first, then transferring everything to a slow cooker. I cook on low for 4–5 hours and add the milk and peas in the last 30 minutes.
What can I serve with this soup?
I usually serve it with crusty bread, garlic toast, or even a simple green salad. It’s hearty enough to stand alone, but a side always makes it more satisfying.
How do I thicken the soup without flour?
If I want to skip flour, I mash a few of the cooked veggies or add a little cornstarch mixed with water. Almond flour also works as a low-carb option.
Conclusion
This creamy chicken pot pie soup is my go-to when I’m craving something warm, comforting, and easy to make. It has all the cozy vibes of a homemade pie but skips the extra work. I love how flexible it is and how it turns simple ingredients into something truly special. Whether I’m feeding the family or prepping for lunches, this soup always hits the spot.
📖 Recipe:
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Creamy Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
This creamy chicken pot pie soup is a cozy, comforting one-pot meal loaded with tender shredded chicken, hearty vegetables, and a velvety broth. It captures all the nostalgic flavors of classic chicken pot pie—without the crust.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 lb (450g) cooked chicken breast, shredded
1/4 cup all-purpose flour (or almond flour for low-carb)
4 cups chicken broth
1 cup whole milk (or heavy cream for richer flavor)
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Fresh parsley, for garnish
Instructions
- In a large pot, melt the butter with olive oil over medium heat.
- Add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to form a light roux.
- Gradually whisk in the chicken broth, then pour in the milk. Stir until smooth and slightly thickened.
- Add the shredded cooked chicken, frozen peas, salt, black pepper, and dried thyme.
- Let the soup simmer for about 10 minutes, stirring occasionally.
- Adjust seasoning if needed, garnish with fresh parsley, and serve warm.
Notes
Use almond flour for a low-carb version.
Swap whole milk for heavy cream for a richer soup.
Stir in corn or green beans for added veggies.
Top with crushed crackers or serve with crusty bread.
Leftovers store well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
