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Chicken Pot Pie Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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).