I love chicken pot pie, but sometimes I just don’t want to deal with the crust. That’s why I make this chicken pot pie soup instead.
I get the same cozy flavors I love from the classic pie, but everything comes together in one pot. Tender chicken, potatoes, carrots, celery, and peas cook in a creamy broth made with a simple butter and flour roux.
I usually serve it with warm biscuits or crusty bread on the side. It makes an easy dinner when I want something filling and comforting without spending hours in the kitchen.
If you love cozy chicken soups too, try our Creamy Chicken Noodle Soup or Creamy Mushroom Soup.
Quick Answer
Chicken pot pie soup is a creamy soup made with chicken, potatoes, carrots, celery, peas, chicken broth, and a simple butter-flour roux. A little cream gives the broth a rich finish, while the vegetables make it hearty enough for dinner.
The soup takes about 45 minutes from start to finish and can be served with biscuits, pie-crust pieces, or crusty bread for that classic pot-pie feeling.
❤️ Why You’ll Love This Recipe
- All the comfort of pot pie: You get tender chicken, vegetables, and creamy gravy without making a pie crust.
- One-pot dinner: Everything cooks in one pot, which means less cleanup afterward.
- Ready in about 45 minutes: It’s quick enough for a weeknight but still feels like a homemade comfort meal.
- Simple ingredients: Chicken, potatoes, vegetables, broth, and a few pantry staples do most of the work.
- Easy to customize: You can add different vegetables, use leftover chicken, or serve it with biscuits.
Ingredients You’ll Need
For the Soup
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 medium Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 teaspoon dried thyme
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup heavy cream or half-and-half
- 1 cup frozen peas
Optional for Serving
- Fresh parsley
- Warm biscuits
- Crusty bread
- Baked pie-crust pieces
- Extra black pepper
Low-sodium chicken broth is useful here because the sausage-free soup gets seasoning from several ingredients, and starting with less-salty broth gives you more control over the final flavor. Comparable recipes also use low-sodium broth with potatoes, chicken, and half-and-half.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon
- Whisk
- Sharp knife
- Cutting board
- Ladle
How to Make Chicken Pot Pie Soup
Step 1: Cook the Chicken
Melt 1 tablespoon of butter in a large Dutch oven over medium-high heat.
Add the diced chicken and season lightly with salt and pepper.
Cook for about 4–5 minutes, stirring occasionally, until the outside is lightly browned and the chicken is nearly cooked through.
Transfer the chicken to a plate.
It will finish cooking later in the soup.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of butter to the same pot.
Add the onion, carrots, and celery.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for another 30 seconds.
Step 3: Make the Roux
Sprinkle the flour over the vegetables.
Stir continuously for about 1 minute.
The flour should coat the vegetables and form a smooth paste. Cooking it briefly helps remove the raw flour taste.
Step 4: Add the Broth
Slowly pour in the chicken broth while whisking.
Keep whisking as you pour so the flour doesn’t form lumps.
Once the broth is smooth, scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits.
Step 5: Add the Potatoes and Seasonings
Add the diced potatoes, thyme, salt, and black pepper.
Bring the soup to a gentle simmer.
Reduce the heat to medium-low and partially cover the pot.
Cook for about 12–15 minutes, or until the potatoes are almost tender.
Comparable recipes use a similar sequence of roux, broth, potatoes, and vegetables, with the vegetables simmered until tender before finishing the soup.
Step 6: Return the Chicken
Add the cooked chicken and any juices from the plate back into the pot.
Continue simmering for about 3–5 minutes, or until the chicken is fully cooked through and reaches 165°F internally.
Step 7: Add the Peas and Cream
Stir in the frozen peas.
Cook for about 2 minutes, just until the peas are hot.
Lower the heat and slowly stir in the heavy cream or half-and-half.
Warm for another 2–3 minutes.
Don’t let the soup boil hard after adding the dairy.
Step 8: Taste and Serve
Taste the soup and add more salt or black pepper if needed.
Remove from the heat and stir in fresh parsley if using.
Ladle into bowls and serve with warm biscuits, crusty bread, or baked pie-crust pieces.
Tips for the Best Chicken Pot Pie Soup
Cut everything evenly. Small, similar-sized pieces of potato, carrot, and celery cook more evenly.
Brown the chicken first. It adds another layer of flavor and gives you tasty browned bits in the bottom of the pot.
Whisk the broth in slowly. This keeps the roux smooth and prevents flour lumps.
Don’t overcook the potatoes. You want them tender but still holding their shape.
Add the cream near the end. Keeping the heat low helps maintain a smooth, creamy soup.
Taste before adding more salt. Chicken broth can vary quite a bit in sodium.
Keep extra broth nearby. The soup will thicken as it sits, so you can add a splash when reheating.
Storage & Make-Ahead
Refrigerator: Let the soup cool promptly and store it in an airtight container for 3–4 days. Comparable chicken pot pie soup recipes recommend a similar refrigerated storage period.
Freezer: You can freeze the soup for up to about 3 months for best quality. The potatoes and cream may change texture slightly after freezing and thawing.
Reheating: Warm the soup gently on the stovetop over medium-low heat. Add a little chicken broth or milk if it has become too thick.
Make-ahead: You can prepare the soup a day ahead and reheat it gently before serving. If you’re making it specifically for freezing, consider adding the cream after thawing for a smoother texture.
Variations
Chicken Pot Pie Soup With Biscuits
Bake your favorite biscuits separately and place one on top of each bowl just before serving.
The biscuit gives you that pastry-like element without having to make a pie crust.
Rotisserie Chicken Pot Pie Soup
Use about 3 cups shredded rotisserie chicken instead of raw chicken.
Add it toward the end of cooking and simmer just long enough to warm it through.
Vegetable Chicken Pot Pie Soup
Add corn, green beans, or extra peas.
Frozen mixed vegetables are also an easy shortcut. Food Network uses frozen peas and carrots in a quick version of chicken potpie soup.
For another vegetable-packed soup, try our Broccoli Cheddar Soup.
Dairy-Free Chicken Pot Pie Soup
Use dairy-free butter or olive oil and replace the cream with unsweetened oat milk or another dairy-free alternative.
For a richer dairy-free version, you can use a small amount of full-fat coconut milk, although it will slightly change the flavor.
Gluten-Free Chicken Pot Pie Soup
Replace the all-purpose flour with a gluten-free flour blend or use a cornstarch slurry to thicken the broth.
Make sure your chicken broth and other packaged ingredients are also gluten-free if needed.
Slow Cooker Chicken Pot Pie Soup
You can adapt this recipe for the slow cooker, but I recommend cooking the roux separately rather than putting raw flour directly into the slow cooker.
Slow-cooker versions commonly cook the chicken and vegetables on low for several hours, then add the thickening mixture, cream, and peas toward the end.
Common Mistakes to Avoid
Adding the flour directly to the broth: Make the roux with the butter and vegetables first.
Adding all the broth at once: Whisk it in gradually to avoid lumps.
Cutting the potatoes too large: Large chunks take longer to cook and can throw off the timing.
Boiling the soup hard: Keep it at a gentle simmer once the broth is added.
Adding cream too early: Add it near the end and keep the heat low afterward.
Overcooking the chicken: Bite-sized chicken cooks quickly, so don’t leave it simmering for much longer than necessary.
Making the soup too thick: Remember that it thickens as it cools. Add extra broth when reheating if needed.
FAQ
Can I use rotisserie chicken?
Yes. Shredded rotisserie chicken is an easy shortcut. Add it toward the end of cooking and let it warm through rather than simmering it for a long time.
Can I make chicken pot pie soup without cream?
Yes. You can use whole milk, half-and-half, or a dairy-free milk instead. The soup will be less rich, but the roux will still give it body.
Can I use frozen vegetables?
Absolutely. Frozen peas work particularly well, and frozen mixed vegetables can save you quite a bit of chopping. Comparable recipes use frozen peas and carrots successfully.
What potatoes are best for chicken pot pie soup?
Yukon Gold potatoes are a good choice because they become tender without completely falling apart. Russet potatoes can also be used but tend to break down more as they cook.
Why is my chicken pot pie soup watery?
The roux may not have thickened enough, or there may be too much liquid.
First, let the soup simmer gently for a few minutes. If it’s still too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering soup. Give it a minute or two to thicken.
Can I make this soup gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as the thickener. Also check the labels on your broth and other packaged ingredients.
Can I freeze chicken pot pie soup?
Yes, although the texture may change slightly because of the potatoes and dairy. Freeze it in airtight containers and thaw overnight in the refrigerator.
What can I serve with chicken pot pie soup?
Warm biscuits are my favorite because they give you that classic pot-pie feeling. Crusty bread, crackers, or baked pie-crust pieces are also great.
Can I make chicken pot pie soup in a slow cooker?
Yes. Slow-cooker versions work well, but the thickening step is best handled separately. Comparable recipes cook the chicken and vegetables slowly, then finish the soup with cream and peas.
How do I make the soup thicker?
The butter-and-flour roux provides the main thickening. If you want it thicker after cooking, use a small cornstarch slurry rather than adding dry flour directly to the soup.
More Soup Recipes You’ll Love
- Creamy Chicken Noodle Soup
- Creamy Mushroom Soup
- Broccoli Cheddar Soup
- Italian Penicillin Soup
- Chicken Chili Recipe
- Creamy Winter Vegan Garlic Chickpea Soup
Conclusion
I love this chicken pot pie soup because it gives me everything I want from a pot pie without having to make a crust. I get tender chicken, soft potatoes, sweet carrots and peas, and a creamy broth in every bowl.
It’s simple enough for a weeknight, but it still feels like something special when served with a warm biscuit or piece of crusty bread.
If you have leftover chicken in the fridge, this is also one of the easiest ways to turn it into a completely new dinner.
