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.
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
- Sauté aromatics in butter and oil until soft. Add garlic.
- Make a roux with flour. Whisk in broth until smooth.
- Simmer potatoes and seasonings until tender.
- 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.
Chicken Pot Pie Soup Recipe
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
- 1½ 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
- 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.
- Sprinkle in flour and cook 1 minute, stirring. Slowly whisk in chicken broth until smooth.
- Add potatoes, thyme, poultry seasoning, bay leaf, salt, and pepper. Simmer 12 to 15 minutes until potatoes are tender.
- Stir in chicken, peas, and milk. Warm on low 3 to 5 minutes until creamy. Remove bay leaf. Adjust seasoning. Garnish with parsley.
- 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
Notes
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.