Some weeknights call for the kind of dinner that feels like a warm hug but does not require rolling pie dough, washing a mountain of dishes or spending the entire evening in the kitchen. That is exactly where this Chicken Pot Pie Soup comes in!
This easy Chicken Pot Pie Soup takes everything we love about traditional chicken pot pie-tender chicken, carrots, celery, peas, fragrant herbs and a rich, creamy filling-and turns it into a cozy one-pot dinner that is ready in just 45 minutes.
It is creamy without being overly heavy, comforting without being complicated and filling enough to serve as a complete family meal. Best of all, you can use cooked shredded chicken or pick up a rotisserie chicken from the grocery store to make dinner even easier.
Unlike many chicken pot pie soup recipes, this version is made without potatoes, canned cream soup or white wine. A simple butter-and-flour roux thickens the broth naturally, while whole milk and heavy cream give it that silky, homemade pot pie texture.
Serve it with warm homemade buttermilk biscuits, flaky puff pastry twists or thick slices of crusty bread, and you have a comforting dinner the entire family can enjoy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Cooking Method: Stovetop
Course: Main Course, Soup
In This Post
Why You'll Love This Easy Chicken Pot Pie Soup
This is the kind of dependable family dinner recipe that earns a permanent place in the weeknight rotation.
- Ready in 45 minutes: You get all the cozy flavor of homemade chicken pot pie without waiting for a full pie to bake.
- Made in one pot: Fewer dishes always make a busy weeknight feel a little easier.
- Rotisserie chicken-friendly: Use store-bought rotisserie chicken or leftover cooked chicken to save time.
- Made from scratch: There is no canned cream of chicken soup in this recipe.
- No potatoes required: Skipping potatoes means less peeling, less chopping and a faster cooking time.
- Family-friendly flavor: The creamy broth and familiar vegetables make it approachable for both children and adults.
- Great for meal prep: The soup reheats beautifully for easy lunches and dinners.
- Easy to customize: Add potatoes, corn, mushrooms or your family's favorite frozen vegetables.
This homemade Chicken Pot Pie Soup is especially helpful during the busy back-to-school season, on chilly fall and winter evenings or anytime you need an easy comfort food dinner.
What Is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a spoonable version of classic chicken pot pie.
A traditional chicken pot pie combines chicken and vegetables in a thick, creamy sauce and bakes them underneath or inside a pastry crust. This soup uses the same comforting flavors but adds enough chicken stock to create a creamy broth that can be served in bowls.
The "crust" is served separately in the form of biscuits, puff pastry, dinner rolls or crusty bread. You still get that delicious combination of creamy chicken filling and buttery bread, but the process is much faster and easier.
This version includes the classic chicken pot pie vegetables:
- Onion
- Carrots
- Celery
- Garlic
- Green peas
Dried thyme and parsley give the broth a warm, savory flavor without overpowering the chicken or vegetables.
Creamy Chicken Pot Pie Soup Without Potatoes
Many creamy Chicken Pot Pie Soup recipes include diced potatoes. Potatoes can certainly be delicious, but they also add peeling, chopping and extra simmering time.
This Chicken Pot Pie Soup without potatoes is ideal for busy parents because it comes together more quickly and still feels hearty and satisfying. The butter-and-flour roux gives the soup plenty of body, while the chicken, vegetables, milk and cream make every bowl filling.
Skipping the potatoes also allows the traditional chicken pot pie ingredients to stand out. You can taste the tender chicken, sweet peas, carrots, celery and herbs in every spoonful.
Potato lovers can still add them, though! I have included an easy potato variation below.
Ingredients for Homemade Chicken Pot Pie Soup
One of the best things about this easy Chicken Pot Pie Soup recipe is that it uses simple ingredients you can find in almost any grocery store.
Butter
Butter adds richness and helps soften the onion, carrots and celery. It also combines with the flour to create the roux that thickens the soup.
Salted or unsalted butter will work. When using salted butter or regular chicken stock, wait until the end to add additional salt.
Onion, Carrots and Celery
This classic combination creates the savory foundation of the soup.
Dice the vegetables into small, similar-size pieces so they cook evenly. Smaller pieces also make the soup easier for children to eat.
Garlic
Fresh garlic adds another layer of flavor. It only needs about 30 seconds in the pot before you add the flour.
Avoid cooking the garlic for too long because it can become bitter.
All-Purpose Flour
Plain flour and all-purpose flour are the same type of flour for this recipe.
The flour combines with the butter to make a roux, which thickens the chicken stock, milk and cream. Cooking the flour for one full minute removes the raw flour taste.
Chicken Stock
Chicken stock gives the soup its savory base. Low-sodium chicken stock is especially helpful because it lets you control the final seasoning.
Chicken broth may also be used.
Whole Milk and Heavy Cream
Using both whole milk and heavy cream creates a creamy broth that feels rich but not excessively heavy.
The milk keeps the soup spoonable, while the cream adds that unmistakable chicken pot pie richness.
Cooked Shredded Chicken
Use any plain cooked chicken you have available, including:
- Rotisserie chicken
- Leftover roasted chicken
- Poached chicken breasts
- Baked chicken breasts
- Cooked chicken thighs
Shredded chicken gives the soup a rustic texture, but diced cooked chicken works just as well.
This is also a great companion recipe to my Easy Chicken Divan Casserole when you need different ways to use cooked or rotisserie chicken.
Frozen Peas
Frozen peas are convenient, naturally sweet and do not need to be thawed first.
Add them directly to the soup. They will warm and soften as the soup simmers.
Thyme and Parsley
Dried thyme gives Chicken Pot Pie Soup its cozy, savory flavor. Dried parsley adds a mild herbal note and a little color.
Rub the dried herbs gently between your fingers before adding them to the pot to help release their aroma.
Salt and Black Pepper
The amount of salt needed will depend on your butter, chicken stock and cooked chicken.
Begin with the amount listed in the recipe, then taste the soup before serving and add more as needed.
Helpful Kitchen Tools
You do not need any unusual equipment to make this one-pot Chicken Pot Pie Soup.
A few useful kitchen tools include:
- A heavy5½- to 6-quart enameled Dutch oven or large soup pot
- A sturdy stainless-steel balloon whisk for adding the stock smoothly
- A wooden spoon or heat-resistant spatula
- A sharp chef's knife and cutting board
- A silicone soup ladle for serving
- Glass freezer-safe food containers for meal prep and leftovers
A wide, heavy-bottomed pot works best because it distributes the heat evenly and gives the vegetables enough room to soften.
How to Make Chicken Pot Pie Soup from Scratch
This creamy Chicken Pot Pie Soup is made entirely on the stovetop in one pot.
1. Sauté the Vegetables
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften.
The carrots do not need to be completely tender yet. They will continue cooking while the soup simmers.
2. Add the Garlic
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Keep the garlic moving so it does not stick to the bottom of the pot.
3. Make the Roux
Sprinkle the flour evenly over the vegetables.
Stir constantly for one minute, making sure the flour coats the vegetables and absorbs the melted butter.
The mixture may look thick and slightly pasty. That is exactly what you want.
4. Gradually Add the Chicken Stock
Slowly pour in the chicken stock while whisking continuously.
For the smoothest broth, add the stock about one cup at a time. Whisk until the mixture is smooth before adding more.
Be sure to scrape the bottom and corners of the pot so there are no hidden pockets of flour.
5. Add the Milk and Cream
Stir in the whole milk and heavy cream.
Keep the heat at medium or medium-low. A gentle simmer is ideal; a hard boil can cause dairy-based soups to separate.
6. Add the Chicken, Peas and Herbs
Add the cooked shredded chicken, frozen peas, dried thyme, dried parsley, salt and black pepper.
Stir everything together well.
7. Simmer Until Creamy
Allow the Chicken Pot Pie Soup to simmer gently, uncovered, for about 15 minutes.
Stir occasionally, paying special attention to the bottom of the pot. The soup will gradually thicken as the flour cooks and the liquid reduces slightly.
It is ready when the vegetables are tender and the broth lightly coats the back of a spoon.
8. Taste and Serve
Taste the soup and adjust the salt, pepper or herbs as needed.
Let it rest for about five minutes before serving. The broth will continue to thicken slightly as it cools.
Ladle the soup into bowls and serve with warm biscuits, puff pastry or crusty bread.
How to Keep Chicken Pot Pie Soup Smooth and Creamy
The key to a silky broth is adding the liquid gradually.
After the flour has cooked for one minute, pour in a small amount of chicken stock and whisk until the mixture is completely smooth. Continue adding the stock in stages rather than pouring it all in at once.
This allows the flour and butter to blend evenly into the liquid and helps prevent lumps.
Once the milk and heavy cream have been added, keep the soup at a gentle simmer. You should see small bubbles around the edge of the pot, but the soup should not boil aggressively.
Expert Tips for the Best Chicken Pot Pie Soup
Cut the Vegetables Evenly
Small, evenly diced vegetables cook faster and give each spoonful a balanced combination of chicken, carrots, celery and peas.
Give the Vegetables Time to Soften
Do not rush the initial sauté. Cooking the onion, carrots and celery for 6 to 8 minutes helps develop a deeper, more savory flavor.
Cook the Flour for a Full Minute
This step removes the raw flour taste and prepares the roux to thicken the liquid properly.
Whisk the Stock in Slowly
Gradual whisking is the best way to create a smooth broth without flour lumps.
Use Low-Sodium Stock When Possible
Rotisserie chicken, butter and chicken stock can all contribute salt. Low-sodium stock makes it easier to season the soup accurately.
Avoid a Hard Boil
A gentle simmer helps the broth thicken while protecting the smooth texture of the milk and cream.
Add Cooked Chicken
Because the soup only simmers for 15 minutes, the recipe is designed for chicken that is already fully cooked.
Adjust the Consistency Before Serving
Chicken Pot Pie Soup naturally thickens as it stands. When it looks only slightly thinner than your preferred consistency in the pot, it will usually be just right by the time it reaches the table.
Chicken Pot Pie Soup with Rotisserie Chicken
Rotisserie chicken is one of my favorite weeknight shortcuts.
It eliminates the need to cook and cool chicken before making the soup, which is especially helpful on evenings filled with work, appointments, homework, activities and everything else family life brings.
Remove the skin and bones, then shred or chop the meat. Both white and dark meat work well. Dark meat creates a richer flavor, while breast meat keeps the soup a little lighter.
Measure two packed cups of cooked chicken for this recipe.
Leftover Thanksgiving or holiday turkey can also replace the chicken, turning this into an easy turkey pot pie soup.
How to Thicken Chicken Pot Pie Soup
The flour roux should thicken the soup as it simmers.
When the broth still seems too thin after 15 minutes, try these steps in order:
- Continue simmering uncovered for another 3 to 5 minutes.
- Let the soup rest for five minutes; it will thicken as it cools.
- For additional thickening, whisk together one tablespoon of cornstarch and one tablespoon of cold chicken stock or water. Stir the slurry into the simmering soup and cook for 1 to 2 minutes.
Do not add dry flour directly to the finished soup. It will be difficult to blend smoothly and may create lumps.
When the soup becomes too thick, stir in a small amount of chicken stock or milk until it reaches the consistency you prefer.
Chicken Pot Pie Soup Variations and Substitutions
Add Potatoes
For Chicken Pot Pie Soup with potatoes, add 1 to 1½ cups of peeled and diced Yukon Gold potatoes.
After whisking in the chicken stock, add the potatoes and simmer them for 10 to 12 minutes, or until nearly tender. Then stir in the milk, cream, chicken, peas and herbs and simmer for another 5 to 7 minutes.
This variation will add a little more time to the recipe.
Add Corn
Add ½ to 1 cup of frozen corn with the frozen peas for extra color and sweetness.
Use Frozen Mixed Vegetables
Replace the peas with 1½ to 2 cups of frozen mixed vegetables.
When the mixture already contains carrots, you can reduce the amount of fresh carrots in the recipe.
Add Mushrooms
Sauté 8 ounces of sliced mushrooms with the onion, carrots and celery.
Allow the mushrooms to release most of their moisture before adding the garlic and flour.
Use Leftover Turkey
Replace the shredded chicken with an equal amount of cooked shredded turkey.
This is an especially easy way to use Thanksgiving or Christmas leftovers.
Make It Lighter
Replace the heavy cream with half-and-half or additional whole milk.
The soup will be slightly less rich and may need a few additional minutes of simmering to thicken.
Make It Gluten-Free
Replace the all-purpose flour with a cup-for-cup gluten-free flour blend.
Another option is to omit the flour. Once the soup is simmering, mix two tablespoons of cornstarch with two tablespoons of cold chicken stock. Stir the slurry into the soup and simmer until thickened.
Always verify that the stock and other packaged ingredients are certified gluten-free when needed.
Make It Dairy-Free
Use dairy-free butter, unsweetened oat milk and a plain dairy-free cooking cream.
Keep the soup at a gentle simmer because some plant-based dairy alternatives can separate under high heat.
What to Serve with Chicken Pot Pie Soup
A creamy bowl of soup is satisfying on its own, but a warm, buttery side makes it feel even more like traditional chicken pot pie.
Homemade Buttermilk Biscuits
My easy homemade buttermilk biscuits are the perfect pairing. Split a warm biscuit and dip it into the creamy broth, or place one right on top of each bowl.
Puff Pastry Twists
Slice puff pastry into strips, twist them and bake according to the package directions until golden and crisp.
Puff Pastry Croutons
Cut thawed puff pastry into small squares and bake until puffed and golden. Sprinkle them over the soup immediately before serving.
Crusty Bread
French bread, sourdough, ciabatta or a toasted baguette will soak up every bit of creamy broth.
Dinner Rolls
Warm store-bought dinner rolls are an easy solution when time is especially tight.
Simple Salad
A crisp green salad with a tangy vinaigrette balances the richness of the soup.
Roasted Vegetables
Roasted broccoli, Brussels sprouts, green beans or asparagus make easy family-friendly side dishes.
Make-Ahead Chicken Pot Pie Soup for Busy Families
Chicken Pot Pie Soup is a practical make-ahead dinner because the flavors become even more blended after resting in the refrigerator.
Prepare the full soup one or two days in advance, cool it promptly and store it in an airtight container. Reheat it gently on the stovetop, adding a splash of chicken stock or milk when needed.
For easy grab-and-go lunches, divide the soup into individual containers. Keep biscuits or bread in a separate container so they stay dry and fresh.
Another busy-parent strategy is to prepare the ingredients in advance:
- Dice the onion, carrots and celery.
- Shred the cooked chicken.
- Measure the herbs.
- Refrigerate everything in separate airtight containers.
With the prep already finished, the soup can move from stove to table even faster.
How to Store Chicken Pot Pie Soup
Allow leftover soup to cool slightly, then transfer it to shallow airtight containers and refrigerate it promptly.
FoodSafety.gov recommends keeping soups and stews containing meat or vegetables in the refrigerator for 3 to 4 days. (FoodSafety.gov)
The soup will thicken in the refrigerator. Stir in a small splash of chicken stock or milk when reheating to loosen the consistency.
Store biscuits, puff pastry and bread separately from the soup so they do not become soggy.
Can You Freeze Chicken Pot Pie Soup?
Yes, Chicken Pot Pie Soup can be frozen for up to 2 to 3 months for best quality, which aligns with FoodSafety.gov's storage guidance for soups and stews. (FoodSafety.gov)
Dairy-based soups can occasionally separate or become slightly grainy after freezing. The soup will still be usable, but the texture may not be quite as smooth.
For the best freezer results, prepare the soup through the chicken-stock stage, then add the chicken, peas and herbs. Cool and freeze the soup before adding the milk and cream. After thawing and reheating, stir in the milk and cream and simmer gently until the soup has thickened.
To freeze:
- Cool the soup completely.
- Divide it into freezer-safe containers, leaving a little room for expansion.
- Label each container with the recipe name and date.
- Freeze for up to three months.
- Thaw overnight in the refrigerator before reheating.
How to Reheat Creamy Chicken Pot Pie Soup
Reheat the soup in a saucepan over medium-low heat, stirring frequently.
Add a small amount of chicken stock or milk if the soup has become too thick. Heat it until steaming hot throughout. Food-safety guidance recommends reheating leftovers to 165°F, which you can verify with an instant-read food thermometer. Soups may also be brought briefly to a boil while stirring. (FoodSafety.gov)
For an individual serving, place the soup in a microwave-safe bowl, cover it loosely and microwave in short intervals. Stir between each interval so the soup reheats evenly.
Chicken Pot Pie Soup FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest time-saving options for this recipe.
Remove the skin and bones, shred the meat and measure two cups. Add it to the soup with the peas and seasonings.
Can I make this soup ahead of time?
Yes. Prepare the soup up to two days before serving and store it in an airtight container in the refrigerator.
The broth will thicken as it chills, so add a splash of milk or chicken stock while reheating.
Can I add extra vegetables?
Absolutely. Corn, mushrooms, green beans, potatoes, parsnips and frozen mixed vegetables all work well.
Avoid adding too many extra vegetables without increasing the liquid, or the recipe may become more like chicken pot pie filling than soup.
Does Chicken Pot Pie Soup contain potatoes?
This particular Chicken Pot Pie Soup recipe does not contain potatoes, which keeps the prep and cooking time manageable.
You can add diced Yukon Gold potatoes using the variation described above.
Can I use raw chicken?
The original recipe is designed for cooked chicken.
To use raw chicken, dice about one pound of boneless, skinless chicken breast or thighs. After adding the stock, simmer the chicken until it reaches 165°F. Then add the milk, cream, peas and herbs and continue with the recipe.
Can I use only milk instead of heavy cream?
Yes. Replace the cream with additional whole milk for a lighter soup.
The broth will be thinner, so allow it to simmer for a few extra minutes or add a small cornstarch slurry.
Can I use chicken broth instead of chicken stock?
Yes. Chicken broth and chicken stock can be used interchangeably in this recipe.
Choose a low-sodium option when possible and adjust the final seasoning after the soup has simmered.
Why is my Chicken Pot Pie Soup too thin?
The soup may need more simmering time.
Keep it uncovered and simmer gently for another 3 to 5 minutes. It will also thicken as it cools. A small cornstarch slurry can be used when additional thickening is needed.
Why is my soup too thick?
Stir in chicken stock or milk a few tablespoons at a time until the broth reaches your preferred consistency.
Can I use fresh peas?
Yes. Add fresh peas during the final 5 to 7 minutes of cooking so they stay bright and tender.
More Easy Family Dinner Recipes
Busy weeknights feel much more manageable when you have a few dependable soups and comfort food recipes in your meal plan.
Try these family favorites next:
- Easy Instant Pot Chicken Tortilla Soup
- The Best Easy Taco Soup
- Slow Cooker Spring Chicken Stew
- Instant Pot Creamy Tomato Basil Soup
- Easy Chicken Divan Casserole
- Easy Sloppy Joe Casserole
- Browse all my easy soups and stews.
Final Thoughts
This easy Chicken Pot Pie Soup delivers everything we love about classic chicken pot pie in a simpler, weeknight-friendly form.
The tender chicken, colorful vegetables, fragrant herbs and rich homemade broth make it feel comforting and special, while the one-pot method and rotisserie chicken shortcut keep the work manageable for busy parents.
Serve it with warm buttermilk biscuits, flaky puff pastry or crusty bread for a cozy family dinner that is ready in just 45 minutes.
Once you try this creamy Chicken Pot Pie Soup, do not be surprised when it becomes one of your most-requested cold-weather meals!
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Chicken Pot Pie Soup Recipe: Easy, Creamy and Ready in 45 Minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons (30 ml) butter
1 small onion, diced (150 g)
2 carrots, diced (180 g)
2 celery stalks, diced (120 g)
3 cloves garlic, minced
¼ cup (30 g) plain flour
4 cups (950 ml) chicken stock
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
2 cups (300 g) cooked shredded chicken
1 cup (140 g) frozen peas
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon Salt and
¼ teaspoon Black Pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for 6–8 minutes, until softened.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle over the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken stock until smooth.
- Stir in the milk and heavy cream.
- Add the shredded chicken, frozen peas, dried thyme, dried parsley, salt and pepper.
- Simmer for 15 minutes, stirring occasionally, until the soup has thickened.
- Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Creamy chicken pot pie soup, the ultimate comfort food and one that people enjoy over and over again. As the seasons change and fall beckons, this dish warns the heart. Yummy!
This looks like such an easy and comforting dinner! Chicken pot pie flavors in a cozy soup sounds perfect.
I've been looking for a great soup recipe. I'll try this out. I wonder if it is still tasty without salt?
I am a big fan of comfort foods like this when it starts to get cold out. And it's fantastic that it doesn't take long to make!
this was such a nice comfort meal for my family and I! The flavors in this recipe are outstanding. I wish I made 2 batches!
Great recipe. I did add potatoes because I like potatoes in my pot pie, as well. This would have been just as good without them, though. I can't wait to make it again.
This was so good! Made semi-homemade dumplings for it by rolling canned biscuit dough into balls. Yummy!
YUM! This chicken pot pie soup looks so creamy and comforting! I love that you get all those classic chicken pot pie flavors in one cozy bowl, and serving it with warm biscuits sounds absolutely perfect.
This soup made a terrific family dinner last night. It's so delicious and cozy! I'll make this recipe again soon.