This soup delivers everything you love about chicken pot pie without the extra effort of making a crust. It’s rich, creamy, and packed with wholesome ingredients. Perfect for weeknight dinners or meal prep, it comes together in one pot and satisfies with every spoonful. It’s also easy to customize with your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, cooked and shredded butter olive oil onion, chopped carrots, diced celery, chopped garlic cloves, minced all-purpose flour chicken broth milk or heavy cream potatoes, diced frozen peas corn thyme salt black pepper fresh parsley, chopped
Directions
Start by heating butter and olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook until softened.
Stir in the minced garlic and cook for about a minute until fragrant. Sprinkle in the flour and stir continuously to create a roux, cooking for 1–2 minutes.
Gradually pour in the chicken broth while stirring to avoid lumps, then add the milk or cream. Bring the mixture to a gentle simmer.
Add the diced potatoes and cook until they are tender, about 10–15 minutes.
Stir in the shredded chicken, peas, corn, thyme, salt, and pepper. Let the soup simmer for another 5–10 minutes until everything is heated through and the flavors meld together.
Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes, making the total time approximately 45 minutes.
Variations
You can use rotisserie chicken for convenience or swap chicken for turkey. Add mushrooms or green beans for extra vegetables. For a lighter version, use milk instead of cream. You can also top the soup with baked biscuits or puff pastry pieces to mimic the classic pot pie crust.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or milk when reheating. It can also be frozen for up to 2 months, though the texture may slightly change due to the dairy.
FAQs
Can I make this soup ahead of time?
Yes, it stores well and the flavors improve over time.
Can I freeze Chicken Pot Pie Soup?
Yes, but for best results freeze it without the cream and add it when reheating.
How do I thicken the soup?
The flour-based roux thickens it, but you can add more flour or a cornstarch slurry if needed.
Can I use raw chicken?
Yes, cook it in the soup until fully done, then shred it.
What potatoes work best?
Yukon gold or russet potatoes work well.
Can I make it dairy-free?
Yes, substitute the milk or cream with a plant-based alternative.
What can I serve with this soup?
Biscuits, crusty bread, or a side salad pair perfectly.
Can I use frozen vegetables?
Yes, frozen vegetables are convenient and work well in this recipe.
How long does it last in the fridge?
Up to 4 days when stored properly.
Can I make it gluten-free?
Yes, use a gluten-free flour blend or cornstarch instead of regular flour.
Conclusion
Chicken Pot Pie Soup is the ultimate comfort food, combining creamy richness with hearty ingredients in an easy, one-pot recipe. Whether you’re feeding a family or prepping meals for the week, this dish brings warmth and satisfaction to every bowl.
This Chicken Pot Pie Soup is a creamy, hearty comfort food loaded with tender chicken, vegetables, and a rich savory broth. Inspired by classic chicken pot pie, this easy one-pot soup recipe delivers all the flavor without the crust—perfect for cozy dinners and meal prep.
Ingredients
2 cups cooked chicken breast or thighs, shredded
2 tbsp butter
1 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk or heavy cream
2 medium potatoes, diced
1 cup frozen peas
1/2 cup corn
1/2 tsp dried thyme
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in chicken broth, followed by milk or cream, stirring to avoid lumps. Bring to a gentle simmer.
Add diced potatoes and cook for 10–15 minutes until tender.
Stir in shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for 5–10 minutes until heated through and slightly thickened.
Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve warm
Notes
Use rotisserie chicken for a quick shortcut.Add mushrooms or green beans for extra vegetables.If soup becomes too thick, add a splash of broth or milk when reheating.
