Chicken Pot Pie Soup

Chicken Pot Pie Soup: Your New Favorite Cozy Comfort Food

Hey there, friend! Isla here from BiteTide. Let’s talk about that magical moment when a craving hits. You know the one. It’s a chilly evening, maybe a little drizzly, and your soul is whispering (or let’s be real, shouting) for something deeply, profoundly comforting. Your mind drifts to a classic chicken pot pie—that golden, flaky crust giving way to a creamy, savory, veggie-packed filling. It’s the culinary equivalent of a warm hug.

But… who has the time to make a pie crust from scratch on a random Tuesday? Or wait for it to bake for an hour when your stomach is already staging a mutiny? I see you, and I’ve got you. That’s exactly why I created this soul-warming Chicken Pot Pie Soup.

This recipe captures every single bit of that cozy, nostalgic flavor you’re dreaming of, but it ditches the fuss and gets straight to the good stuff. It’s creamy, hearty, and packed with tender chicken and vegetables, all swimming in a rich, herb-infused broth. And the best part? It’s ready in under an hour. We’re taking all the comfort and leaving all the stress behind. So, grab your favorite soup pot and let’s make a little magic happen.

A Tale of Two Kitchens: My Love Affair with Pot Pie

This soup, for me, is more than just a recipe. It’s a direct line back to my grandma’s kitchen, a place that always smelled like butter and love. Every Sunday after church, the whole family would pile into her cozy, warm house, and without fail, a golden-brown chicken pot pie would be sitting on the counter, its crust perfectly puffed and glistening.

My job, from the time I could safely reach the stove, was to stir the filling. I remember standing on my tiptoes, wooden spoon in hand, watching as she transformed simple ingredients—leftover roast chicken from last night’s dinner, carrots from my grandpa’s garden, a handful of frozen peas—into this incredible, bubbling pot of gold. She’d always let me sneak a taste, blowing on the spoon carefully before handing it to me. “What does it need, Isla?” she’d ask, her eyes twinkling. A little more pepper? A pinch more thyme? She was teaching me to listen to the food, to trust my palate. This soup is my tribute to her—all the glorious, heartwarming flavor of that filling, ready to warm you up from the inside out, no pastry crimping required.

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Gathering Your Flavor Crew: The Ingredients

This is where the fun begins! We’re using simple, classic ingredients, but each one plays a starring role. Here’s your shopping list and a little “chef’s insight” on why each one matters.

• 2 tablespoons butter & 1 tablespoon olive oil – We’re starting with this dynamic duo for a reason! The butter gives us that rich, classic pot pie flavor, while the olive oil has a higher smoke point, preventing the butter from burning. It’s the best of both worlds.
• 1 small onion, diced & 2 cloves garlic, minced – The A-team of aromatics. They build the flavor foundation. Chef’s Hack: Don’t rush this step! Letting them soften and sweeten slowly is key to a deep, complex soup base.
• 2 carrots, peeled and sliced & 2 celery stalks, sliced – The classic “soffritto” veggies. They add sweetness, texture, and that unmistakable comfort food feel. Substitution Tip: Feel free to throw in a diced parsnip or a handful of green beans for a fun twist!
• ⅓ cup all-purpose flour – This is our thickening agent, and it’s crucial for getting that luscious, creamy texture that coats the back of a spoon. We’re making a quick roux, which is just a fancy word for cooked flour and fat.
• 4 cups chicken broth – This is the liquid gold that forms the body of our soup. Use a good-quality broth for the best flavor! Substitution Tip: Vegetable broth works beautifully here for a pescatarian version.
• 1 cup milk & ½ cup heavy cream (optional) – The milk gives us creaminess, and the heavy cream (if you’re feeling indulgent) adds an extra layer of luxurious silkiness. Substitution Tip: For a lighter version, use all milk or even half-and-half. For dairy-free, full-fat canned coconut milk is a fantastic, rich alternative.
• 2 cups cooked, shredded chicken – The ultimate time-saver! I use a rotisserie chicken from the store to make this soup ultra-fast. You can also use leftover baked or boiled chicken breast or thighs.
• 1 cup frozen peas & 1 cup frozen corn – These are our “pop” of color and sweetness. Using frozen means they’re always ready to go and they cook perfectly in the hot soup. No need to thaw!
• Salt, pepper, and ½ teaspoon thyme – The simple seasoning dream team. The thyme is that subtle, earthy note that just screams “comfort food.” Fresh thyme is even more amazing if you have it!
• Optional: biscuit or puff pastry croutons – Because sometimes, you still need that carby, flaky topping! It’s the perfect soup-topper that nods to the classic pie crust.

Let’s Get Cooking: Your Step-by-Step Guide to Soup Bliss

Okay, team! Pots are out, ingredients are prepped. Let’s dive in. I’ll walk you through every step with my favorite tips and tricks to ensure your soup is absolutely perfect.

1. The Aromatic Base: In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Once the butter is melted and foaming slightly, add your onion, garlic, carrots, and celery. Now, here’s my number one tip: don’t rush the soften! Let them cook, stirring occasionally, for a good 6-8 minutes. You want the onions to be translucent and the carrots to have just started to tenderize. This step builds so much flavor—it’s the difference between a good soup and a great one.
2. Make the Roux: Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes. You’re toasting the flour, which cooks out that raw, pasty taste and gives the soup a wonderful, nutty depth. It should smell a bit like pie crust at this point. You’ll see the flour coat all the veggies and mix with the fats in the bottom of the pot—that’s exactly what you want!
3. Create the Broth: Now, slowly pour in the chicken broth while whisking constantly. I mean it—constantly! This prevents the flour from clumping up and ensures a silky-smooth soup. Use your whisk to scrape up all those delicious browned bits from the bottom of the pot (that’s pure flavor, my friend!).
4. Simmer to Thicken: Add the milk, cream (if using), and the thyme. Give it another good whisk. Bring the soup to a gentle boil, then immediately reduce the heat to a steady simmer. Let it bubble away for about 10 minutes, stirring occasionally. You’ll feel the soup start to thicken beautifully on your spoon. This is where the magic happens and all the flavors get to know each other.
5. The Grand Finale: Stir in your cooked, shredded chicken, frozen peas, and frozen corn. Cook for another 5-7 minutes, just until everything is heated through. The frozen veggies will cool the soup down a bit, so this gives it time to come back to a perfect serving temperature. Taste it! This is the most important step. Does it need more salt? A few more cracks of black pepper? Adjust to your heart’s content.

How to Serve This Bowl of Sunshine

Ladle this gorgeous, steaming soup into big, deep bowls. Now, for the fun part: the toppings! If you’re going for the full pot pie experience, crumble some warm, buttery biscuits on top or add a few flaky puff pastry croutons (just bake off some store-bought puff pastry squares until golden). For a simpler approach, a sprinkle of fresh parsley or a crack of black pepper is all you need. And don’t forget a big hunk of crusty bread for dipping—it’s mandatory in my kitchen!

Ride Your Own Flavor Wave: Recipe Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• “Everything but the Kitchen Sink” Version: Add a diced potato with the carrots, or throw in some chopped green beans or mushrooms.
• Herb Lover’s Dream: Swap the thyme for tarragon or add a sprinkle of poultry seasoning for a more complex herb profile.
• Ultra-Creamy Version: Stir in a ¼ cup of cream cheese at the very end for an extra tangy, velvety texture.
• Gluten-Free Fix: Replace the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend. It works like a charm!
• Turkey Pot Pie Soup: This is the perfect way to use up leftover Thanksgiving turkey! Just swap the chicken for turkey.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a staple in my kitchen for years, and it’s evolved with my life. When my nephew was going through a “no visible vegetables” phase, I started blending half the soup with an immersion blender before adding the chicken and peas. He devoured it, completely unaware of his carrot intake—a win for Auntie Isla!

I’ve also learned to embrace the shortcuts. Using a rotisserie chicken is my not-so-secret weapon for getting a wholesome, delicious dinner on the table without losing my mind on a busy weeknight. And don’t even get me started on the time I accidentally used powdered sugar instead of flour for the roux (we’ve all been there, right?!). Let’s just say we ordered pizza that night and I now label all my clear jars. The kitchen is for fun, not for perfection!

Your Soup Questions, Answered!

Q: My soup is too thin! How can I thicken it?
A: No worries, this is an easy fix! Make a “slurry” by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water (or broth) in a small bowl until smooth. Stir this into your simmering soup and let it cook for 2-3 minutes. It will thicken up beautifully without the risk of flour clumps.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. The flavors meld and get even better! Reheat it gently on the stovetop over medium-low heat, adding a splash of broth or milk if it has thickened too much.

Q: Can I freeze Chicken Pot Pie Soup?
A> You can, but with one caveat. Because of the dairy (milk/cream), the texture can become a little grainy or separate upon thawing. It will still taste great! For best freezing results, I recommend omitting the milk/cream. When you’re ready to eat, thaw the soup base, reheat it, and then stir in the fresh dairy.

Q: I don’t have heavy cream. What can I use instead?
A> You have options! You can use all milk for a lighter soup. Half-and-half is a great middle ground. For a dairy-free version, full-fat canned coconut milk is incredibly rich and creamy (it adds a very slight sweetness that works surprisingly well).

Nutritional Information*

Servings: 6 | Prep Time: 15 mins | Cook Time: 30 mins
*Estimated, without optional toppings

• Calories: ~350
• Protein: 25g
• Carbohydrates: 28g
• Fat: 18g

 

There you have it! My ultimate hug-in-a-bowl, my grandma’s love, and my go-to weeknight hero all in one pot. I hope this Chicken Pot Pie Soup becomes a cherished recipe in your home, too. If you make it, I’d be absolutely thrilled to see it! Tag me @BiteTide on social media or drop a comment below. Now go forth and get cozy!

With love and a full spoon,
Isla 💛