There's something incredibly comforting about a warm bowl of soup that feels just like home. This Creamy Chicken Pot Pie Soup Recipe captures that heartwarming vibe with tender chicken, hearty veggies, and a velvety broth that practically hugs you from the inside out. It’s rich, filling, and honestly, it tastes just like your favorite pot pie but in a way that’s quicker and easier to enjoy anytime.

A large metal ladle holds one scoop of creamy white soup filled with layers of different ingredients: chunky white potato pieces, bright orange carrot chunks, small green peas, yellow corn kernels, and white pieces of cooked chicken, all mixed in a thick creamy base with small green herb bits scattered throughout and a light sprinkle of black pepper on top. The background shows more soup with the same colorful, thick texture in a pot against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Creamy Chicken Pot Pie Soup Recipe because it’s a game changer for cozy dinners. It perfectly balances indulgence and wholesome ingredients, which keeps it approachable for weeknights or weekend feasts alike.

Comfort in a bowl: Delivers all the rich, creamy flavors of pot pie without the fuss of baking a crust.
Easy to customize: You can tweak the veggies or herbs to fit what you have on hand or your family's tastes.
Hearty and satisfying: Loaded with shredded chicken and chunky potatoes, it really hits the spot on chilly days.
Great for leftovers: This soup tastes even better the next day, making meal prep a breeze.

Ingredients & Why They Work

This recipe brings together simple, pantry-friendly ingredients that combine to create a silky, deeply flavorful soup. Plus, I’ll give you a few tips on picking the best items so your soup turns out perfect every time.

Flat lay of a medium yellow onion quartered, a few peeled and diced bright orange carrots, several fresh celery ribs chopped, two russet potatoes peeled and diced, a small bunch of fresh thyme sprigs, fresh rosemary sprigs, two fresh bay leaves, a few whole eggs with clean shells, a handful of fresh bright green parsley leaves, a small white bowl of golden butter cubes, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, a small white bowl of heavy cream, a small white bowl of fresh green peas, a small white bowl of fresh yellow corn kernels, a plate of shredded cooked chicken breast pieces, and a small white bowl of coarse salt and ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: The richness starts here; it helps sauté the veggies and builds flavor for the roux, which thickens the soup beautifully.
Yellow Onion: Adds a natural sweetness that deepens as it sautés, forming a flavorful base.
Garlic: Just the right punch to brighten the savory notes without overpowering.
Celery and Carrots: Classic pot pie veggies that offer subtle crunch and natural sweetness.
Chicken Broth: Low sodium is key so you can control seasoning and keep flavors balanced.
Russet Potatoes: They break down a bit during simmering, giving body and a creamy texture without mashing into the broth.
Fresh Thyme and Rosemary: These herbs bring earthy complexity that makes this feel truly homemade.
Bay Leaves: Slow-cooked in the broth for a gentle herbal aroma.
Flour: Creates the roux with butter, giving the soup that luscious, velvety thickness.
Milk & Heavy Cream: The milk keeps it light, while cream adds that indulgent richness.
Peas and Corn: Frozen or fresh, they add pops of sweetness and color, keeping the soup lively.
Cooked Shredded Chicken: Using rotisserie chicken is my go-to shortcut, but homemade chicken works just as well.
Fresh Parsley: A bright finishing touch that lifts the flavors and adds freshness right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Creamy Chicken Pot Pie Soup Recipe is. Over time, I’ve experimented with different veggies and herbs depending on what’s in season or what I happen to have, and it’s always a winner. Feel free to make it your own!

Variation: Sometimes I swap out the potatoes for sweet potatoes—they add a lovely natural sweetness and vibrant color that my family enjoys.
Dietary Twist: You can use a dairy-free milk alternative and replace butter with olive oil if you want a lighter or dairy-free version.
Extra Veggies: Toss in mushrooms or green beans for added texture and depth; they cook quickly and boost nutrient content.

Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe

A round white bowl filled with creamy chicken and vegetable soup, showing layers of white broth mixed with soft chunks of white chicken, orange carrot pieces, yellow corn kernels, green peas, and small potato cubes. The soup is topped with a sprig of green parsley, and a piece of torn biscuit rests inside the bowl on the left side. The bowl is placed on a round wooden plate with a silver spoon lying to the left and two golden brown biscuits on the right. The background shows a white marbled surface partly covered by a dark red cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies to Build Flavor

Start by melting 1 tablespoon of butter in a large pot over medium-high heat. Toss in your chopped onion, carrots, and celery, sautéing for about 3 minutes until everything starts to soften and the onions turn translucent. Then add garlic and cook for just another minute—garlic burns easily, so keep an eye on it!

Step 2: Simmer With Herbs and Potatoes

Add your chicken broth, diced potatoes, thyme, rosemary, bay leaves, salt, and pepper. Bring this to a low boil, then lower the heat to medium-low. Press the veggies gently under the broth, cover, and let it simmer for about 15 minutes, stirring occasionally. The potatoes should be tender but not falling apart—this texture is key.

Step 3: Whisk Together the Creamy Roux

While the soup is simmering, melt the rest of the butter in a separate saucepan over medium heat. Stir in the flour and cook for about 1½ minutes, whisking constantly—this cooks out the raw flour taste. Slowly whisk in the milk, stirring until the mixture thickens but doesn’t boil. Stir in the heavy cream, cover, and remove from heat.

Step 4: Bring It All Together

Once your potatoes are just about tender, stir in the peas and corn; let them warm through for a few minutes. Then add the creamy milk mixture and shredded chicken, stirring everything together. At this point, if your soup feels too thick, add a bit more chicken broth to loosen it up. Finish by removing the bay leaves and folding in fresh parsley for a burst of color and flavor.

Top Tip

Over the years, I’ve learned a few things that really take this Creamy Chicken Pot Pie Soup Recipe from good to unforgettable. These little tricks will help you avoid common pitfalls and nail the texture and flavor every single time.

Don’t rush the roux: Cooking the flour in butter long enough is your secret to a gorgeously thick and velvety soup without lumps.
Use fresh herbs when possible: They brighten the soup’s flavor, but if you only have dried, just use half the amount to avoid overpowering.
Simmer gently: Keep the heat moderate when cooking the potatoes so they don’t disintegrate and turn your soup into mush.
Don’t forget the parsley: Adding it last brings a pop of freshness and color that visually and flavor-wise makes a huge difference.

How to Serve Creamy Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup - Serving Suggestion

Garnishes

I usually top this soup off with a sprinkle of extra fresh parsley for color, and sometimes a dash of freshly cracked black pepper for a little bite. If you’re feeling indulgent, a tiny spoonful of sour cream or a few shredded cheddar cheese curls on top make a lovely creamy contrast.

Side Dishes

Biscuits are my go-to sides, transforming this bowl into a full meal. Buttermilk biscuits, cheesy drop biscuits, or even parmesan biscuits (which I love making when I want something special) are perfect for dunking and soaking up the luscious broth.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in individual mini cast-iron skillets or short, wide mugs with a little biscuit on the side. It instantly feels special and inviting. You could even top each bowl with a flaky puff pastry square baked separately for a fancy pot pie feel.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup keeps for 3 to 4 days perfectly. I’ve noticed the potatoes soak up more broth overnight, so sometimes I add a splash of chicken broth when reheating to refresh the texture.

Freezing

This soup freezes wonderfully. I package it in portion-sized containers and leave space at the top for expansion. When thawed, it retains its creamy texture beautifully, though I always stir well and gently reheat so it doesn’t separate.

Reheating

I reheat leftovers on the stove over medium-low heat, stirring frequently to prevent scorching and to bring back all that creamy goodness. Adding a splash of broth or milk during reheating helps keep the soup silky and smooth.

Frequently Asked Questions:

Can I use leftover chicken instead of rotisserie?

Absolutely! Leftover cooked chicken works perfectly for this soup. Just shred or dice it, and add it in during the final step. This is a great way to use up any roast chicken or grilled chicken you have on hand.

Can I make this soup dairy-free?

Yes! You can swap the butter for olive oil or a dairy-free margarine. Use a plant-based milk like almond or oat milk in place of regular milk, and substitute the heavy cream with canned coconut milk or a dairy-free cream substitute. Just be aware the flavor and texture will shift a little, but it will still be tasty and comforting.

What’s the best way to thicken the soup?

The best way is to cook a classic roux with butter and flour, then whisk in milk and cream as explained in the recipe. This method creates a smooth, rich base without lumps. Avoid adding flour directly to the soup, as it can clump. Patience in whisking is key!

Can I prepare this soup in advance?

Definitely! You can prepare the entire soup a day ahead and store it in the fridge. Just reheat gently on the stove when you’re ready to serve. The flavors meld beautifully overnight, making it taste even better the next day.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe has become one of my favorite ways to enjoy all the comfort of a pot pie without any fuss. It’s the kind of meal that feels like a warm hug after a busy day. Give it a try, tweak it to your liking, and watch it become a staple in your kitchen too—I’m rooting for you to love it as much as I do!