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Easy Homemade Chicken Pot Pie Soup

Looking for a warm, creamy and comforting dinner that brings the delicious flavors of a classic chicken pot pie into a bowl? This easy homemade chicken pot pie soup is a wonderful recipe to add to your weekly meal plan.

Warm homemade creamy chicken soup served in a bowl

Made with tender chicken, carrots, peas, potatoes and a rich creamy broth, this soup delivers the familiar taste of homemade chicken pot pie without the need to prepare a traditional pie crust.

It is perfect for chilly evenings, family dinners, weekend cooking or whenever you want something satisfying and comforting.

15 Minutes Prep Time
30 Minutes Cook Time
45 Minutes Total Time
6 Servings Yield

Why You Will Love This Chicken Pot Pie Soup

This homemade soup combines the traditional flavors of chicken pot pie with the convenience of a simple stovetop recipe. It is easy to customize and works well for both everyday dinners and special family meals.

  • Easy to prepare: Simple ingredients and straightforward cooking steps.
  • Comforting flavor: Creamy broth, tender chicken and delicious vegetables.
  • Family-friendly: A satisfying meal that can be served with bread or biscuits.
  • Customizable: Use your favorite vegetables and seasonings.
  • Meal-prep friendly: Leftovers can be refrigerated and reheated.

Ingredients You Will Need

You can find most of these ingredients at a regular American grocery store. Fresh vegetables, cooked chicken and a few pantry staples are all you need.

Main Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen or fresh corn
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons chopped fresh parsley

Optional Toppings

  • Fresh parsley
  • Cracked black pepper
  • Grated Parmesan cheese
  • Crumbled baked pie crust
  • Warm dinner rolls or biscuits

How to Make Homemade Chicken Pot Pie Soup

Follow these simple steps to prepare a delicious pot pie-inspired soup at home.

Step 1: Prepare the Vegetables

Fresh vegetables prepared for homemade soup

Start by washing and preparing your vegetables. Chop the onion, carrots and celery into small pieces. Peel and dice the potatoes, then mince the garlic.

Having all your ingredients ready before cooking makes the process easier and more organized.

Step 2: Cook the Onion, Carrots and Celery

Place a large soup pot or Dutch oven over medium heat. Add the butter and olive oil.

Once the butter melts, add the chopped onion, carrots and celery. Cook for approximately 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30 seconds.

Step 3: Add the Flour

Sprinkle the all-purpose flour over the cooked vegetables. Stir continuously for about 1 minute so the flour combines with the butter and vegetables.

This step helps create a creamy, thick soup base.

Step 4: Add Chicken Broth and Potatoes

Slowly pour in the chicken broth while stirring. Continue mixing to help prevent lumps from forming.

Add the diced potatoes, dried thyme, rosemary and black pepper.

Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for approximately 12 to 15 minutes, or until the potatoes are tender.

Step 5: Add the Chicken and Vegetables

Add the cooked shredded chicken, peas and corn to the pot. Stir everything together and allow the ingredients to cook for another 4 to 5 minutes.

If you are using raw chicken instead of cooked chicken, it must be fully cooked in the soup and reach an internal temperature of 165°F (74°C).

Step 6: Make the Soup Creamy

Reduce the heat to low. Slowly stir in the whole milk and heavy cream.

Let the soup warm gently for another 3 to 5 minutes. Avoid bringing it to a rapid boil after adding the dairy.

Taste the soup and adjust the salt and pepper according to your preference.

Step 7: Garnish and Serve

Homemade creamy soup ready to serve

Turn off the heat and add freshly chopped parsley. Ladle the hot soup into serving bowls.

Serve with warm biscuits, crusty bread or crackers for a comforting homemade dinner.

Tips for Making the Best Chicken Pot Pie Soup

  • Use cooked chicken: Rotisserie chicken is a convenient option that saves preparation time.
  • Cut vegetables evenly: Similar-sized pieces help vegetables cook evenly.
  • Stir the flour properly: Mixing the flour with the butter and vegetables before adding broth helps create a smoother base.
  • Adjust the thickness: Add a little extra broth if the soup becomes too thick.
  • Do not rush the simmering: Allow the potatoes and vegetables enough time to soften.
  • Add cream at the end: Gentle heating helps maintain a smooth consistency.
  • Season gradually: Taste before adding extra salt, especially when using prepared chicken broth.

What to Serve With Chicken Pot Pie Soup

This creamy soup is satisfying on its own, but a few simple side dishes can make it an even more enjoyable meal.

  • Buttermilk biscuits: A classic pairing for creamy chicken soup.
  • Garlic bread: Perfect for dipping into the broth.
  • Crusty sourdough: Adds a delicious texture to the meal.
  • Fresh green salad: A light side dish that balances the creamy soup.
  • Roasted vegetables: An easy way to add more vegetables to dinner.
  • Crackers: A simple and convenient topping or side.

How to Store and Reheat Leftovers

Refrigerator Storage

Allow leftover soup to cool slightly and transfer it into airtight containers. Refrigerate within 2 hours of cooking. Properly refrigerated leftovers can generally be kept for 3 to 4 days.

Freezer Storage

Cream-based soups can change texture when frozen and thawed. For the best texture, consider freezing the soup before adding the milk and cream. Add the dairy when reheating.

Reheating Instructions

Reheat refrigerated soup on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F. Add a splash of broth or milk if the soup has thickened during storage.

Easy Variations to Try

One of the best things about this recipe is how easy it is to customize. Here are a few ideas:

  • Rotisserie Chicken Version: Use store-bought rotisserie chicken for convenience.
  • Gluten-Free Version: Replace all-purpose flour with a suitable gluten-free thickener.
  • Extra Vegetable Version: Add green beans, mushrooms or additional carrots.
  • Lighter Version: Replace heavy cream with additional milk, adjusting the thickness as needed.
  • Herb Version: Add fresh thyme and parsley for additional flavor.
  • Pie Crust Topping: Serve with baked pie crust pieces for a traditional pot pie-inspired finish.

Frequently Asked Questions

1. Can I use rotisserie chicken for chicken pot pie soup?

Yes. Rotisserie chicken is a convenient choice. Remove the skin and bones, shred the meat and add it near the end of cooking.

2. Can I make chicken pot pie soup ahead of time?

Yes. You can prepare the soup ahead of time and refrigerate it. For the best texture, add the cream toward the end of reheating.

3. How do I make chicken pot pie soup thicker?

You can make a small flour-and-butter mixture and gradually stir it into the simmering soup. Allow sufficient cooking time for the flour to thicken the broth.

4. Can I use frozen vegetables?

Absolutely. Frozen peas, corn and mixed vegetables are convenient options. Add them during the final few minutes of cooking.

5. What is the best chicken to use?

Cooked chicken breast or thighs both work well. Rotisserie chicken is another easy option. Choose whichever you prefer.

6. Is chicken pot pie soup freezer-friendly?

It can be frozen, but dairy-based soups may separate or change texture after thawing. Freezing the soup before adding cream and milk can help improve the final consistency.

7. What can I use instead of heavy cream?

You can use additional whole milk or a suitable unsweetened cooking alternative. The soup may be less rich and creamy.

Final Thoughts

Easy homemade chicken pot pie soup is a delicious way to enjoy the comforting flavors of a classic American favorite in a simple bowl of soup.

With tender chicken, fresh vegetables, creamy broth and flavorful herbs, this recipe is a wonderful option for chilly evenings and family dinners.

Whether you use leftover chicken or rotisserie chicken, this easy recipe makes it simple to prepare a satisfying homemade meal. Serve it with warm biscuits or crusty bread and enjoy!

Easy Homemade Chicken Pot Pie Soup Recipe

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes

Yield: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 diced carrots
  • 2 chopped celery stalks
  • 2 minced garlic cloves
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 diced potatoes
  • 1 cup peas
  • 1 cup corn
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Thyme, rosemary, salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Melt butter and olive oil in a large pot.
  2. Add onion, carrots and celery. Cook until softened.
  3. Add garlic and cook for 30 seconds.
  4. Stir in flour and cook for 1 minute.
  5. Gradually add chicken broth.
  6. Add potatoes and seasonings. Simmer until tender.
  7. Add cooked chicken, peas and corn.
  8. Stir in milk and heavy cream over low heat.
  9. Season to taste and garnish with fresh parsley.
  10. Serve warm with biscuits or bread.
Food Safety Note: Cook chicken to an internal temperature of 165°F (74°C). Refrigerate leftovers within two hours and consume within 3 to 4 days. Reheat leftovers to 165°F. Nutritional values vary depending on ingredients, brands and serving sizes.