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Serves 4Prep 10 minCook 165 minTotal 40 min

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 teaspoon kosher salt, plus more as required
• 1/2 teaspoon black pepper, plus more as required

Method

1. Prepare the vegetables. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and thyme. Stir in the garlic and thyme. Cook for 30–60 seconds, until fragrant. Do not allow the garlic to brown.
3. Make the roux. Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes. The flour should coat the vegetables and lose its raw smell.
4. Add the broth. Pour in the chicken broth gradually while stirring constantly. Scrape the bottom of the pot as the liquid is added. Continue stirring until the mixture is smooth.
5. Thicken the soup. Add the milk and bring the soup to a gentle simmer. Cook for approximately 8–10 minutes, stirring regularly, until the liquid thickens enough to coat the back of a spoon.
6. Add the chicken and peas. Stir in the shredded chicken and frozen peas. Simmer for 5 minutes, or until the chicken is hot and the peas are tender.
7. Finish with cream. Reduce the heat to low and stir in the heavy cream. Warm for 2–3 minutes. Do not boil the soup after adding the cream.
8. Check the seasoning. Taste and add more salt, pepper, or thyme as required. If the soup is thicker than preferred, add a small amount of chicken broth or milk.
9. Serve. Ladle the soup into four bowls. Add a baked biscuit to each bowl, or scatter puff pastry croutons over the surface. Serve immediately.

Chicken Pot Pie Soup (Creamy & Cozy)

This chicken pot pie soup delivers the filling, vegetables, and creamy sauce associated with classic chicken pot pie in a bowl. Shredded chicken, carrots, celery, onion, garlic, and peas simmer in a thickened chicken broth with milk and cream.

It is different from chicken noodle soup. There are no noodles and no clear broth. The base is creamy and savory, with a texture closer to pot pie filling. Serve it with baked biscuits or crisp puff pastry croutons for the pastry element without preparing a full pie.

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Why this works

The recipe begins with butter and vegetables, then adds flour to form a quick roux. Chicken broth is stirred in gradually to create a smooth base. Milk and cream provide richness, while thyme supplies the traditional herb flavor associated with poultry and pastry fillings.

Using cooked shredded chicken reduces the cooking time. Rotisserie chicken, leftover roasted chicken, or poached chicken can all be used. The vegetables remain tender but retain enough texture to keep the soup substantial.

Recipe {#recipe}

Chicken Pot Pie Soup

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

For the soup

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 teaspoon kosher salt, plus more as required
• 1/2 teaspoon black pepper, plus more as required

For serving

• 4 baked biscuits, split or cut into pieces

Alternative topping: Use puff pastry croutons instead of biscuits. Cut one sheet of thawed puff pastry into 1-inch squares. Place on a lined baking sheet and bake at 400°F (200°C) until puffed and golden, approximately 12–15 minutes. Add them immediately before serving.

Method

1. Prepare the vegetables. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the garlic and thyme. Stir in the garlic and thyme. Cook for 30–60 seconds, until fragrant. Do not allow the garlic to brown.

3. Make the roux. Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes. The flour should coat the vegetables and lose its raw smell.

4. Add the broth. Pour in the chicken broth gradually while stirring constantly. Scrape the bottom of the pot as the liquid is added. Continue stirring until the mixture is smooth.

5. Thicken the soup. Add the milk and bring the soup to a gentle simmer. Cook for approximately 8–10 minutes, stirring regularly, until the liquid thickens enough to coat the back of a spoon.

1. Add the chicken and peas. Stir in the shredded chicken and frozen peas. Simmer for 5 minutes, or until the chicken is hot and the peas are tender.

2. Finish with cream. Reduce the heat to low and stir in the heavy cream. Warm for 2–3 minutes. Do not boil the soup after adding the cream.

3. Check the seasoning. Taste and add more salt, pepper, or thyme as required. If the soup is thicker than preferred, add a small amount of chicken broth or milk.

4. Serve. Ladle the soup into four bowls. Add a baked biscuit to each bowl, or scatter puff pastry croutons over the surface. Serve immediately.

Tips

• Use cooked chicken: Shredded rotisserie chicken is convenient and provides a roasted flavor. Leftover baked or poached chicken is also suitable.
• Add the broth gradually: Pouring slowly while stirring prevents flour lumps from forming.
• Avoid boiling the dairy: A gentle simmer keeps the soup smooth. Boiling can cause the milk or cream to separate.
• Bake toppings separately: Biscuits and puff pastry become soft if simmered directly in the soup. Add them just before serving.
• Adjust the consistency: The soup thickens as it stands. Thin it with additional broth or milk before serving.
• Use fresh or frozen peas: Frozen peas can be added directly to the pot. Fresh peas may require slightly less cooking time.
• Season in stages: Chicken broth varies in salt content. Add a modest amount at the beginning and adjust after the chicken and cream are incorporated.
• Store leftovers safely: Refrigerate the soup within two hours in a covered container. The USDA guidance for leftovers recommends using refrigerated leftovers within 3–4 days and reheating them to 165°F (74°C).

Variations

Use turkey

Replace the chicken with an equal amount of cooked shredded turkey. This is suitable for using leftover holiday turkey.

Add potatoes

Add 1 cup of peeled, diced potatoes with the carrots and celery. Simmer until the potatoes are fork-tender before adding the chicken and peas. Additional broth may be required.

Make it lighter

Use 2% milk in place of whole milk and omit the heavy cream. The soup will remain creamy because of the butter-and-flour roux, but the finished texture will be less rich.

Add corn

Stir in 1/2 cup frozen or canned corn with the peas. Corn adds sweetness and reinforces the vegetable filling.

Use puff pastry

Puff pastry croutons provide a crisp, buttery topping. Keep them separate until serving so they retain their texture.

Make it gluten-free

Use a certified gluten-free all-purpose flour blend in place of regular flour. Confirm that the chicken broth and biscuits are also gluten-free.

Add herbs

Parsley, rosemary, or a small amount of sage can be added with the thyme. Use strong herbs in limited quantities so they do not dominate the broth.

FAQ

Can I make chicken pot pie soup ahead of time?

Yes. Prepare the soup without the biscuits or puff pastry croutons. Cool and refrigerate it in a covered container. Reheat gently on the stovetop, adding broth or milk if the soup has thickened. Bake the toppings separately and add them immediately before serving.

Can I freeze chicken pot pie soup?

The soup can be frozen, but the dairy may separate slightly after thawing. For best results, prepare the soup through the broth and vegetable stage, then add the milk, cream, chicken, and peas after thawing and reheating. Freeze in an airtight container for up to 2–3 months for best quality.

Why is my soup too thick?

The flour, butter, and reduced liquid create the soup’s thick texture. Add chicken broth or milk in small amounts until the desired consistency is reached. Remember that the soup will continue to thicken as it cools.

Can I use milk instead of cream?

Yes. Replace the heavy cream with an additional 1/2 cup of whole milk. The soup will be lighter but will still have a creamy texture from the roux.

Can I use raw chicken?

Yes, but the cooking time will increase. Add boneless, skinless chicken breasts or thighs with the chicken broth and simmer until the chicken reaches 165°F (74°C). Remove it, shred it, and return it to the pot before adding the peas and cream.

What should I serve with chicken pot pie soup?

Biscuits are the most direct option. Puff pastry croutons, toasted bread, or a simple green salad are also suitable. The soup already contains chicken, vegetables, and a creamy sauce, so a simple side is sufficient.