Chicken Pot Pie Soup is like a warm hug in a bowl, blending tender chunks of chicken with sweet carrots, peas, and soft potatoes all swimming in a creamy, comforting broth. Imagine all the flavors of a classic pot pie, but in a cozy, easy-to-eat soup form. The little bits of crust or biscuit topping you add make every spoonful even better with a bit of flaky texture.
I love making this soup on chilly evenings because it feels like comfort food without the fuss of baking a whole pie. It’s one of those dishes that always brings a smile around the table, perfect for family dinners or when friends drop by unexpectedly. I usually keep some ready-made biscuit dough on hand to sprinkle on top before serving—it’s my little trick to getting those golden, buttery bites that go so well with the creamy soup.
One of the best parts about this soup is how flexible it is. I often toss in whatever veggies I have on hand, and it always turns out delicious. Plus, it’s great for leftovers and tastes even better the next day. If you’re looking for a bowl of warmth and simple goodness, Chicken Pot Pie Soup won’t let you down.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken gives the soup a hearty texture. If you’re short on time, rotisserie chicken works great. For a lighter version, use shredded turkey instead.
Vegetables: Carrots, celery, peas, corn, and red bell pepper add sweetness and color. Frozen peas and corn save prep time and taste just as good. Feel free to swap in green beans or mushrooms if you like.
Potatoes: Diced potatoes add body and creaminess. Yukon Gold or red potatoes hold up well. Sweet potatoes are a nice twist if you want a hint of sweetness.
Flour: This thickens the soup to give it that creamy pot pie feel. If gluten-free is needed, use a gluten-free flour blend or cornstarch slurry instead.
Milk: Whole or 2% milk makes the broth creamy without being too heavy. For dairy-free, try canned coconut milk or unsweetened almond milk, but be aware of slight flavor changes.
How Do You Make a Smooth, Creamy Base Without Lumps?
Creating a creamy, lump-free base hinges on making a good roux and adding liquids carefully:
- First, cook butter, onions, and veggies until soft. Then sprinkle flour evenly and cook it for 1-2 minutes to eliminate raw taste.
- Whisk constantly as you slowly add cold chicken broth. Adding broth gradually while whisking prevents lumps.
- Once smooth, stir in milk gently and keep the soup at a simmer, stirring occasionally to cook until thickened.
- If lumps form, whisk vigorously or blend with an immersion blender carefully to smooth it out.
Patience and steady whisking are key to that comforting, silky texture that makes this soup shine.
Equipment You’ll Need
- Large pot or Dutch oven – It’s perfect for boiling, simmering, and stirring all your ingredients in one place.
- Wooden spoon or long-handled ladle – This helps you stir the soup gently and prevent splashes while cooking.
- Whisk – Makes mixing the flour into the broth smooth and lump-free.
- Measuring cups and spoons – To keep your ingredients accurate and consistent.
- Vegetable peeler and knife – For peeling potatoes and chopping veggies safely.
- Baking sheet or oven-safe dish – Optional, if you plan to bake or broil the biscuit topping.
Flavor Variations & Add-Ins
- Proteins: Swap shredded chicken for turkey, ham, or cooked shrimp for different tastes and protein options.
- Cheese: Mix in shredded cheddar, Parmesan, or a bit of cream cheese for extra richness.
- Vegetables: Add sautéed mushrooms, green beans, or diced zucchini to vary textures and flavors.
- Spices & Herbs: Sprinkle in a pinch of paprika, thyme, rosemary, or tarragon to create new flavor profiles.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken, shredded
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup red bell pepper, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- 2-3 prepared biscuit dough pieces or biscuit crackers (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making a total of roughly 35 minutes before you’re ready to enjoy a warm, creamy bowl of Chicken Pot Pie Soup. If you decide to bake biscuit topping separately, add another 10 to 15 minutes.
Step-by-Step Instructions:
1. Cook the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook and stir until the vegetables are soft and fragrant, about 5 minutes.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the veggies bit by bit, stirring constantly. Cook for 1 to 2 minutes, allowing the flour to blend and create a creamy base (roux) without browning.
3. Mix in Liquids and Potatoes:
Slowly whisk in the chicken broth, making sure the mixture stays smooth. Then add the milk, stirring gently. Toss in the diced potatoes. Bring it all to a gentle simmer and let it cook until the potatoes are tender, about 10 to 12 minutes.
4. Add Chicken and Veggies:
Stir in the cooked shredded chicken, frozen peas, corn, diced red bell pepper, dried thyme, and rosemary. Let the soup simmer for another 5 to 7 minutes so all the flavors come together.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to your liking. Meanwhile, if you want biscuit topping, bake or broil your biscuit dough or crackers according to package directions.
6. Enjoy and Garnish:
Serve the soup hot in bowls. Sprinkle with chopped fresh parsley and a little black pepper. Add biscuit topping on the side or on top for a tasty, flaky finish.
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen cooked chicken, but be sure to thaw it completely in the fridge overnight or defrost gently in the microwave before adding it to the soup. This helps it heat evenly and prevents clumps.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Definitely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Substitute the Milk with a Dairy-Free Alternative?
Yes! Unsweetened almond milk, oat milk, or canned coconut milk can be used instead of regular milk. Just note that coconut milk will add a subtle coconut flavor which works nicely with the creamy texture.
