Chicken Pot Pie Soup

If you love the warm, nostalgic taste of chicken pot pie but crave a quicker, cozier option, this Chicken Pot Pie Soup is absolutely dreamy! Imagine spoonfuls of tender chicken, colorful veggies, and pillowy potatoes swimming in a rich, creamy broth—every bite tastes like a hug in a bowl.

What makes this soup a must-try? It captures all the classic, savory flavors of everyone’s favorite comfort food, but it comes together in a single pot in under an hour. No pie crust fuss, no complicated steps—just pure, soul-soothing goodness.

This recipe is perfect for chilly nights, quick family dinners, or anytime you want that pot pie magic without the wait. It's been a staple in my kitchen since I first made it for a snowy Sunday supper, and it’s become a crowd-pleaser ever since.

Cozy up and get ready to fall in love with your new favorite weeknight soup!

Why You'll Love This Recipe

• All the flavor of classic chicken pot pie, no baking required
• Quick, one-pot comfort food—perfect for busy weeknights
• Extra creamy and loaded with hearty veggies and tender chicken
• Customizable for picky eaters or dietary needs

Key Ingredients for Chicken Pot Pie Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Chicken breast gives this soup its lean protein and classic flavor. Use boneless, skinless breasts for convenience—they cook up tender and shred easily. You can also use rotisserie chicken to save time or swap in chicken thighs for even juicier meat.

Mixed Vegetables

A colorful mix of carrots, peas, and corn delivers that signature pot pie taste and vibrant color. Fresh or frozen veggies work great here. If you have picky eaters, feel free to swap in whatever vegetables your family loves—think green beans, celery, or even mushrooms.

Potatoes

Diced potatoes add hearty texture and richness to every bite, making the soup ultra-satisfying. Yukon Gold or russet potatoes both work well—just be sure to cut them into small, even pieces so they cook through quickly.

Heavy Cream

For that luscious, creamy broth, heavy cream is key. It creates a silky texture that feels indulgent. Want to lighten things up? You can use half-and-half or whole milk, but the soup will be a bit less rich.

Chicken Broth

A good-quality chicken broth builds savory depth and brings all the flavors together. Opt for low-sodium broth so you can control the saltiness of your soup. Vegetable broth works in a pinch for a slightly different flavor.

Instructions for Chicken Pot Pie Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened and the onion is translucent. Add garlic and cook for 1 minute until fragrant.

Brown the Chicken

Nestle chicken breasts into the pot and sprinkle with salt, pepper, thyme, and parsley. Let them sear for 2 minutes per side, just until lightly golden. (Don’t worry about cooking them through; they’ll finish poaching in the broth.)

Add Potatoes and Flour

Add the diced potatoes, then sprinkle flour over the veggies and chicken. Stir well to coat everything—the flour will help thicken your soup and give it that classic pot pie creaminess.

Pour in Broth and Simmer

Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 15-18 minutes, until the chicken and potatoes are cooked through and fork-tender.

Shred the Chicken

Using tongs, remove the chicken breasts to a plate and shred them with two forks. Return the shredded chicken to the pot.

Finish with Cream and Veggies

Stir in the frozen peas and corn, followed by the heavy cream. Let the soup simmer for 3-4 more minutes, just until the veggies are heated through and the broth is velvety. Add lemon juice if using, and taste for seasoning—add more salt and pepper if needed.

Serve and Garnish

Ladle the hot Chicken Pot Pie Soup into bowls. Garnish with fresh parsley and cracked black pepper. Serve with warm, flaky biscuits or puff pastry on the side for the full pot pie experience!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for a gluten-free blend (like Cup4Cup or Bob’s Red Mill 1-to-1) to keep your soup thick and creamy without the gluten. Pair with gluten-free biscuits for a full comfort meal!

Lighten It Up

Use half-and-half or whole milk in place of heavy cream for a lighter, less rich soup. You can also use cooked rotisserie chicken for extra convenience and leaner protein.

Veggie-Only Version

Skip the chicken and add extra potatoes, mushrooms, or chickpeas for a hearty vegetarian twist. Substitute the chicken broth with vegetable broth to keep it meatless.

Add Extra Flavor

Try stirring in a splash of white wine after sautéing the veggies for a sophisticated depth of flavor. Or add a pinch of smoked paprika for a subtle, cozy warmth.

Dairy-Free Option

Use an unsweetened, plain plant-based milk (like oat or cashew) in place of heavy cream for a dairy-free version. You can also thicken the soup with a cornstarch slurry if needed.

Serving Suggestions

Serve this Chicken Pot Pie Soup piping hot with a sprinkle of fresh parsley and a crack of black pepper. For the ultimate cozy experience, pair it with fluffy buttermilk biscuits, puff pastry squares, or even a warm slice of crusty bread. Add a simple green salad on the side to round out your comforting meal.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring frequently until warmed through—add a splash of broth or milk if it gets too thick. This soup also freezes well for up to 2 months; thaw overnight in the fridge and reheat as above, stirring well to restore creaminess.

Frequently Asked Questions About Chicken Pot Pie Soup (FAQ)

Q: Can I use rotisserie chicken instead of cooking raw chicken breasts?
A: Absolutely! Just shred 3 cups of cooked rotisserie chicken and add it during the step where you return the shredded chicken to the pot. This saves even more time.

Q: Will the soup still be good without heavy cream?
A: Definitely. You can use half-and-half, whole milk, or even a dairy-free alternative to lighten things up. The soup will be a bit less rich but still deliciously creamy.

Q: Can I make this soup ahead of time?
A: Yes, Chicken Pot Pie Soup tastes even better the next day! Store it in the fridge and reheat gently, adding a little extra broth or cream if needed to restore the perfect consistency.

There's nothing quite like a bowl of this Chicken Pot Pie Soup to bring comfort and joy to your table. You'll love how easy it is, how full of flavor each spoonful tastes, and how it brings everyone running to the kitchen. Give it a try this week, and don’t forget to leave a comment or rating to let me know how it turned out!