Chicken Pot Pie Soup Recipe

Creamy, cozy and weeknight easy

Everything you love about chicken pot pie in a spoonable bowl. Tender chicken, carrots, celery, peas, and potatoes in a silky thyme broth finished with milk for creaminess. Pure comfort with minimal fuss.

Creamy chicken pot pie soup in a white bowl with peas, carrots, and potatoes; thick thyme broth; cozy weeknight dinner.

Why you’ll love it

  • Creamy chicken pot pie flavor without a crust
  • Stovetop in 35 minutes, slow cooker option included
  • Family friendly and perfect for cold nights
  • Leftovers reheat like a dream

Ingredients (notes only)

Full measurements are in the recipe card.
Base: butter, olive oil, onion, carrots, celery, garlic
Thickener: all-purpose flour
Liquids: low-sodium chicken broth, milk or half-and-half
Chicken + veg: cooked shredded chicken, diced potatoes, frozen peas, optional corn
Seasoning: thyme, bay leaf, parsley, kosher salt, black pepper, poultry seasoning
Finish: extra parsley, cracked pepper
(no green onion)

Step-by-step

  1. Sauté aromatics in butter and oil until soft. Add garlic.
  2. Make a roux with flour. Whisk in broth until smooth.
  3. Simmer potatoes and seasonings until tender.
  4. Finish with chicken, peas, milk, and parsley. Heat gently until silky. Taste for salt.

Pro tips

  • Keep heat low after adding milk so it stays creamy
  • Use rotisserie chicken for speed
  • Add a splash of broth if it thickens in the fridge
  • Biscuit croutons are great on top

How to serve

  • With buttered biscuits or crusty bread
  • With a simple green salad
  • In mugs for movie night

Make ahead & storage

  • Fridge 4 days in airtight containers
  • Freeze up to 2 months. Reheat gently and thin with broth
  • Reheat low heat on stove, stir often

FAQs

Can I make it in a slow cooker
Yes. See the card notes for times.
Can I use thighs
Absolutely. Shred cooked thighs for rich flavor.
Cream too heavy
Use milk or evaporated milk for a lighter bowl.
Gluten-free
Thicken with cornstarch slurry instead of flour.

Sarah

Chicken Pot Pie Soup Recipe

Creamy chicken pot pie soup with tender chicken, veggies, and potatoes in a silky thyme broth. Cozy and comforting, with stovetop and slow cooker options.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 420

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups Yukon gold potatoes, 1 cm dice
  • 1 tsp dried thyme
  • ½ tsp poultry seasoning
  • 1 bay leaf
  • 1 tsp kosher salt, more to taste
  • ½ tsp black pepper
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • cups milk or half-and-half
  • 2 tbsp chopped parsley, plus more to serve

Equipment

  • large pot or Dutch oven
  • whisk
  • Wooden spoon
  • ladle
  • cutting board
  • chef’s knife
  • measuring cups and spoons
  • slow cooker (for option)

Method
 

  1. Heat butter and oil in a large pot over medium. Sauté onion, carrots, and celery 5 minutes until soft. Stir in garlic for 30 seconds.
  2. Sprinkle in flour and cook 1 minute, stirring. Slowly whisk in chicken broth until smooth.
  3. Add potatoes, thyme, poultry seasoning, bay leaf, salt, and pepper. Simmer 12 to 15 minutes until potatoes are tender.
  4. Stir in chicken, peas, and milk. Warm on low 3 to 5 minutes until creamy. Remove bay leaf. Adjust seasoning. Garnish with parsley.
  5. Slow Cooker Option: Add onion, carrots, celery, potatoes, broth, thyme, poultry seasoning, bay leaf, salt, and pepper to the cooker. Cook LOW 6–7 hours or HIGH 3–4 hours until potatoes are tender. Whisk 3 tbsp flour with 1½ cups milk. Stir in with chicken and peas for the last 30 minutes on HIGH to thicken.

Nutrition

Calories: 420kcalCarbohydrates: 36gProtein: 29gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 780mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 6000IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg

Notes

Extra rich: replace ½ cup milk with cream.
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.

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