🥧 Easy Made Chicken Pot Pie Soup Recipe – Creamy, Hearty

Chicken Pot Pie Soup ⭐️⭐️⭐️⭐️⭐️ (4.9 from cozy food lovers and family cooks)
🥕 Creamy | 🐔 Hearty | 🧡 Comfort in a Bowl

If you love the warm, comforting taste of a classic chicken pot pie but want it in a bowl, this Chicken Pot Pie Soup is your dream come true. Creamy broth, tender chicken, hearty veggies, and flaky biscuit or puff pastry toppings bring all the flavor of the pie without the fuss of baking.

Perfect for weeknight dinners, chilly nights, or when you need a big bowl of comfort.

Why You’ll Love This Chicken Pot Pie Soup

⏱️ Prep Time: 15 minutes
⏳ Cook Time: 30 minutes
🍽️ Serves: 6
💰 Budget-Friendly
✨ Flavor: Creamy chicken broth with veggies and herbs
🧡 Perfect For: Comfort food nights, family meals, and cold weather dinners

Ingredients – Everything You Need for Cozy Flavor

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk (or half-and-half for creamier texture)
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• ½ tsp dried rosemary
• 1 tsp dried thyme
• 1 cup corn (frozen or fresh)
• Salt and pepper, to taste
• Optional topping: biscuits, puff pastry squares, or pie crust crackers
• Fresh parsley, for garnish

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

In a large pot, melt butter with olive oil. Add onion, carrots, celery, and garlic. Cook until softened, about 5–6 minutes.

Step 2: Build the Base

Sprinkle flour over vegetables and stir well. Cook 1–2 minutes to remove raw flour taste. Slowly whisk in chicken broth and milk until smooth.

Step 3: Add Chicken and Seasoning

Stir in shredded chicken, thyme, rosemary, salt, and pepper. Simmer for 15–20 minutes until thickened and flavorful.

Step 4: Finish with Veggies

Stir in peas and corn. Cook another 2–3 minutes until heated through. Adjust seasoning as needed.

Step 5: Serve with Flaky Topping

Ladle into bowls and serve with warm biscuits, puff pastry, or pie crust crackers for that classic pot pie feel. Garnish with parsley.

Cozy Serving Ideas

• With buttery biscuits on the side for dunking
• Topped with a square of baked puff pastry
• With a side salad for balance
• In a bread bowl for an extra-comforting touch

What Everyone’s Saying About Chicken Pot Pie Soup

“Tastes just like pot pie without the work of making a crust!”
⭐️⭐️⭐️⭐️⭐️ – Kelly R.

“So creamy and filling. My whole family went back for seconds.”
⭐️⭐️⭐️⭐️⭐️ – Daniel P.

“I served this with puff pastry squares and it was a total hit.”
⭐️⭐️⭐️⭐️⭐️ – Amanda L.

Chicken Pot Pie Soup – All the Comfort of a Classic Pie in a Bowl

This Chicken Pot Pie Soup takes all the creamy, savory flavors of a traditional chicken pot pie and transforms them into a rich, soul-warming bowl of comfort. With tender chicken, hearty vegetables, and a velvety broth, it’s finished with buttery biscuits or puff pastry for that signature pot pie feel—without the fuss of a crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: American Comfort Food

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion diced
• 2 carrots diced
• 2 celery stalks diced
• 2 garlic cloves minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or half-and-half for creamier texture
• 2 cups cooked chicken shredded (rotisserie works great)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt & pepper to taste
• Fresh parsley chopped (for garnish)
• Optional topping: baked biscuits or puff pastry squares

Equipment

• Large soup pot or Dutch oven
• Whisk
• Cutting board & knife

Method

 

1. Cook Aromatics – In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Thicken Base – Sprinkle flour over vegetables and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
3. Build Broth – Slowly whisk in chicken broth and milk, stirring until smooth. Bring to a gentle simmer.
4. Add Chicken & Veggies – Stir in shredded chicken, peas, corn, thyme, and rosemary. Simmer for 15–20 minutes until thickened and flavors meld.
5. Season & Serve – Adjust seasoning with salt and pepper. Ladle soup into bowls, garnish with parsley, and serve with warm biscuits or puff pastry on the side (or on top for a true pot pie effect).

Notes

For extra richness, stir in ¼ cup heavy cream at the end.

Swap peas/corn for green beans, mushrooms, or potatoes.

Leftovers thicken as they cool—just thin with extra broth when reheating.

Can be frozen up to 2 months (without the biscuit topping).

FAQ – Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup Recipe is rich, creamy, and full of homestyle comfort. If you’re craving more cozy bowls, try the Best White Bean Soup — a hearty, wholesome recipe that’s just as warming and perfect for weeknights.