The Creamiest Chicken Pot Pie Soup: Skip the Crust, Keep the Comfort

By Jason Griffith

Introduction

There is simply no dish that embodies coziness quite like a classic chicken pot pie. But let’s be honest, sometimes you just don’t have the time—or the desire—to fuss with pie crusts and assembly. That’s where this Chicken Pot Pie Soup comes in. It captures all the deep, savory, creamy flavor of the original comfort classic and transforms it into a soulful, easy-to-make soup that can be on your table in under an hour.

This isn’t just a basic soup; it’s a bowl full of rich, velvety broth, tender chicken, and perfectly cooked garden vegetables. We use a simple flour roux to build a thick base, then enrich it with heavy cream for that signature luxurious mouthfeel. It’s the perfect weeknight meal when you need a hug in a bowl, especially as the temperatures start to drop.

Why I Love This Recipe

I’ve been refining this recipe for years, and it has become a staple in my kitchen for a few key reasons:

• Ultimate Comfort, Minimal Effort: It delivers that nostalgic, deep-dish comfort food flavor profile without the baking time or complicated crust. It’s truly a one-pot meal that simplifies dinner.
• Fast and Flexible: By starting with pre-cooked chicken (rotisserie is my go-to shortcut!), this recipe becomes incredibly fast. It’s also wildly flexible—you can adjust the vegetables based on what you have in the fridge.
• A Crowd-Pleaser: Every single time I make this, the bowl is scraped clean. It’s a classic, familiar flavor that appeals to everyone from picky eaters to seasoned foodies. If you love classic home-style food, you might also enjoy my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.

Ingredients

This recipe uses straightforward pantry staples and fresh vegetables. Here is what you’ll need:

Ingredient	Quantity	Notes
Cooked Chicken	1 lb	Shredded or diced. A rotisserie chicken is perfect here.
Unsalted Butter	1/4 cup	Used to sauté the vegetables and create the roux base.
Yellow Onion	1 medium	Diced fine for a smooth flavor base.
Garlic	2 cloves	Minced. Adds a wonderful aromatic depth.
Carrots	2 cups	Diced. The classic pot pie essential.
Celery	2 cups	Diced. Adds savory crunch and flavor.
Frozen Peas	1/2 cup	Added at the end for color and sweetness.
All-Purpose Flour	1/4 cup	Essential for thickening the soup (the roux).
Chicken Broth	6 cups	Use low-sodium to control the salt.
Heavy Cream	1 cup	The secret to that rich, velvety texture.
Dried Thyme	1 tsp	The quintessential pot pie herb.
Dried Rosemary	1 tsp	Use crushed or ground for better dispersal.
Salt and Pepper	To taste	Start with about 1 tsp salt and 1/2 tsp pepper.
Paprika	1/2 tsp	(Optional) For a touch of color and earthy flavor.
Biscuits	1 cup	(Optional) Cut into small pieces for topping.

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Swaps and Notes

• Protein: Don’t have chicken? You can substitute with cooked turkey (perfect for Thanksgiving leftovers!) or even shredded pork. For a vegetarian version, swap the chicken broth for vegetable broth and add extra vegetables like mushrooms or potatoes.
• Vegetables: Feel free to substitute the peas with green beans or corn. Diced potatoes (Russet or Yukon Gold) can also be added along with the carrots and celery for extra heartiness.
• Herbs: If you have fresh herbs, use them! About 1 tablespoon of chopped fresh thyme and 1 teaspoon of chopped fresh rosemary can replace the dried herbs.
• Thickener: For a gluten-free option, you can substitute the all-purpose flour with a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of cold water) added at the end, or use a gluten-free flour blend in the roux.

🔪 Instructions: Step-by-Step Recipe

1. Sauté the Vegetables (Building the Flavor Base)

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften (tender-crisp). Add the minced garlic and cook for an additional 1 minute until fragrant. Don’t rush this step—this is where the core flavor develops!

2. Make the Roux (The Thickening Agent)

Sprinkle the flour over the sautéed vegetables and stir well to coat every piece. Cook for about 1-2 minutes, continuously stirring. This cooks out the raw flour taste and creates the roux, which will thicken your soup.

3. Add Broth and Seasoning

Slowly pour in the chicken broth, stirring constantly to ensure the roux dissolves smoothly and prevents any lumps from forming. Add the thyme, rosemary, salt, pepper, and paprika (if using). Bring the mixture to a boil, then immediately reduce the heat to a simmer.

4. Add Chicken and Peas

Add the pre-cooked shredded chicken and frozen peas to the pot. Stir to combine. Simmer for about 10 minutes, allowing the flavors to meld beautifully and the vegetables to finish cooking.

5. Stir in Cream

Pour in the heavy cream and stir it thoroughly until the entire soup base turns creamy and pale golden. Allow the soup to heat through completely, but do not bring it back to a boil once the cream is added, as this can cause the cream to separate or curdle.

6. Prepare Biscuit Topping (Optional)

If you want that authentic pot pie experience, prepare biscuits according to package directions and bake them separately. Just before serving, cut them into small, bite-sized pieces for topping.

7. Serve

Ladle the soup into warm bowls, top with biscuit pieces (if desired), and a sprinkle of fresh parsley or thyme for garnish.

Tips for Success

• Prep Your Chicken: Starting with pre-cooked, seasoned chicken is the biggest time-saver. Rotisserie chicken is perfect, or you can boil and shred chicken breasts ahead of time.
• Chop Consistency: Dice your carrots, celery, and onion into roughly the same size (1/4- to 1/2-inch pieces). This ensures they cook evenly and you get a satisfying bite of each vegetable in every spoonful.
• Tasting is Key: Always taste the soup after it has simmered for 10 minutes but before adding the heavy cream. This allows you to adjust the salt, pepper, and herb levels. You might need more than you think!
• Preventing Lumps: The trickiest part is incorporating the broth after the flour. Pour the cold broth in slowly while vigorously whisking. This ensures a perfectly smooth, creamy soup base.

Serving Suggestions and Pairings

This rich, hearty soup is almost a complete meal on its own, but it pairs wonderfully with simple sides:

• Bread: Crusty sourdough bread, a warm baguette, or my favorite, simple buttermilk biscuits (as noted in the recipe) are perfect for dipping and soaking up the creamy broth.
• Simple Salad: A light, slightly acidic side will cut through the richness of the soup. Try a simple Caesar salad or a garden salad with a bright vinaigrette.
• Savory Appetizer: If you’re hosting a gathering, consider serving it alongside my This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests to start the meal.

Nutritional Information (Per Serving, based on 6 servings)

Nutrient	Approximate Value
Calories	485 kcal
Protein	35g
Fat	30g
Carbohydrates	17g
Fiber	3g

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Note: This is an estimate and does not include the biscuit topping. Nutritional values will vary based on specific ingredients and brands used.

Storage and Leftover Tips

This soup is fantastic for meal prepping!

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup is too thick after chilling, stir in a splash of chicken broth or milk to thin it back out to your desired consistency.
• Freezing: I generally advise against freezing cream-based soups, as the heavy cream can sometimes separate and create a grainy texture upon thawing. If you must freeze it, omit the heavy cream, freeze the soup base, and then stir in the cream after thawing and reheating.

More Recipes You Will Love

If you’re a fan of comfort food, chicken dinners, or easy weeknight meals, be sure to check out some of my other favorite recipes on Chef Maniac:

• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners
• A Light Tangy Chicken Salad I Actually Crave (And There’s No Mayo in Sight)
• This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit

Final Thoughts

This Chicken Pot Pie Soup is the definition of comfort. It’s rich, savory, and satisfying in a way that only classic home cooking can be. It’s the perfect way to bring your family together around the dinner table on a chilly evening.

Give this recipe a try and let me know how you served it! Did you use biscuits, or did you go for a crusty bread? Share your feedback in the comments below, and don’t forget to follow me on Instagram and Pinterest for more weeknight dinner inspiration!