Creamy Chicken Pot Pie Soup for Cozy Nights

Chicken pot pie soup brings all the comfort of a classic pot pie to a warm, creamy bowl. It is filled with tender chicken, soft potatoes, sweet carrots, and little green peas, with a buttery broth that is lovely for dipping a biscuit into.

This easy chicken pot pie soup recipe uses rotisserie chicken, so there is no separate meat to cook or pastry to roll. It makes six bowls in about 45 minutes and is just right for a chilly evening or a relaxed family dinner.

Recipe at a Glance

Why You Will Love Chicken Pot Pie Soup

• Creamy pot pie flavor without making a crust
• Rotisserie chicken saves time on busy nights
• Plenty of tender vegetables in every spoonful
• Easy to reheat for lunch the next day

Ingredients You Will Need

• For the vegetables: 3 tablespoons unsalted butter, 1 medium onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 3 garlic cloves (minced), and 1 pound peeled Yukon Gold potatoes (cut into ½-inch cubes).
• For the soup: ¼ cup all-purpose flour, 4 cups low-sodium chicken broth, 1 cup whole milk, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
• To finish: 3 cups cooked shredded chicken, 1 cup frozen peas, and ½ cup heavy cream.

How to Make Chicken Pot Pie Soup

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 7 minutes until softened. Stir in the garlic for 30 seconds.
2. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the milk, potatoes, thyme, salt, and pepper.
3. Bring to a gentle simmer and cook for 15 to 18 minutes, stirring often, until the potatoes are fork-tender. Keep the heat low enough that the milk does not boil hard.
4. Stir in the chicken, peas, and cream. Cook gently for 4 to 5 minutes, until steaming hot and the chicken reaches 165°F. Taste and serve warm.

Tips for the Best Chicken Pot Pie Soup

• Cut the potatoes evenly so they soften together.
• Add the broth slowly to keep the soup smooth.
• Stir along the bottom to stop the creamy broth catching.
• Add a splash of broth when reheating if the soup thickens.

Variations to Try

• Use leftover cooked turkey instead of chicken.
• Replace the peas with the same amount of frozen corn.
• Serve with biscuits or toast, counted separately from the nutrition estimate.

How to Store It

Refrigerate in shallow containers within 2 hours and keep for 3 to 4 days. Reheat gently to 165°F. Freeze for up to 2 months, although the potatoes may soften and the dairy may separate slightly.

Frequently Asked Questions

Can I make chicken pot pie soup with rotisserie chicken?

Yes. Remove the skin and shred enough meat for 3 cups. Add it near the end so it stays tender.

How do I thicken chicken pot pie soup without canned soup?

The butter and flour thicken this recipe. Let the potatoes cook fully before deciding whether the broth needs more time to reduce.

Can I freeze chicken pot pie soup with potatoes?

Yes, but expect softer potatoes after thawing. Warm gently and stir well to bring the creamy broth back together.

Can I make chicken pot pie soup without heavy cream?

Use another ½ cup whole milk instead. The soup will be a little lighter and less rich.

Estimated nutrition: 365 calories per serving, excluding optional additions and sides

Chicken Pot Pie Soup

Creamy chicken soup with tender potatoes, carrots, peas and rotisserie chicken, ready in about 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons unsalted butter
• 1 medium onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 pound Yukon Gold potatoes peeled, cut into ½-inch cubes
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 3 cups cooked shredded chicken about 420 g, skin removed
• 1 cup frozen peas
• ½ cup heavy cream

Equipment

• Large heavy soup pot
• Whisk
• Measuring jug
• Instant-read thermometer

Method

 

1. Step 1: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 7 minutes until softened. Stir in the garlic for 30 seconds.
2. Step 2: Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the milk, potatoes, thyme, salt, and pepper.
3. Step 3: Bring to a gentle simmer and cook for 15 to 18 minutes, stirring often, until the potatoes are fork-tender. Keep the heat low enough that the milk does not boil hard.
4. Step 4: Stir in the chicken, peas, and cream. Cook gently for 4 to 5 minutes, until steaming hot and the chicken reaches 165°F. Taste and serve warm.

Notes

Cut the potatoes evenly so they soften together. Add the broth slowly to keep the soup smooth. Stir along the bottom to stop the creamy broth catching. Add a splash of broth when reheating if the soup thickens. Refrigerate in shallow containers within 2 hours and keep for 3 to 4 days. Reheat gently to 165°F. Freeze for up to 2 months, although the potatoes may soften and the dairy may separate slightly. Nutrition is estimated per serving and excludes optional additions and sides.