creamy chicken pot pie soup

Creamy chicken pot pie soup is everything you love about a classic chicken pot pie—rich, creamy filling, tender chicken, and hearty veggies—transformed into a soul-warming bowl of soup. Perfect for chilly nights or lazy weekends, this recipe brings comfort to your table in under an hour. Each spoonful is loaded with nourishing ingredients and homestyle flavor, making it a staple for families, meal preppers, or anyone who needs a little bowl of joy.

Why You’ll Love This Recipe

• 🍲 Classic Comfort: Like a pot pie—but easier and spoonable!
• 🕒 Weeknight Friendly: Ready in about 45 minutes
• 🥕 Wholesome & Hearty: Full of chicken, veggies, and flavor
• 👨‍👩‍👧‍👦 Family Favorite: Kids and grownups love it alike
• ❄️ Great for Leftovers: Stores and reheats beautifully
• 💡 Flexible: Easy to make dairy-free, gluten-free, or vegetarian

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 lb cooked chicken breast, shredded or chopped
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & pepper, to taste
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Veggies
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add Garlic
   Stir in garlic and cook for 1 minute until fragrant.
3. Add Chicken & Broth
   Add cooked chicken, chicken broth, thyme, rosemary, salt, and pepper. Bring to a simmer.
4. Add Peas & Corn
   Stir in frozen peas and corn (if using). Simmer for 10 minutes.
5. Stir in Cream
   Add heavy cream and continue to cook for another 5–10 minutes until warmed through.
6. Thicken (Optional)
   Mix cornstarch with water and stir into soup. Simmer 2–3 minutes until thickened to your liking.
7. Taste & Adjust
   Add extra salt, pepper, or herbs as needed.
8. Serve Hot
   Ladle into bowls, garnish with parsley, and serve with crusty bread or buttery biscuits.

Recipe Details

this recipe

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 25g
• Carbs: 20g
• Fat: 15g
• Fiber: 3g
• Sodium: 720mg

Tips & Variations

• 🧈 Make it dairy-free: Swap cream for coconut or oat milk
• 🌱 Go vegetarian: Sub chickpeas and veggie broth
• 🔥 Add spice: A pinch of cayenne or diced jalapeños
• 🍄 Mushroom lover? Add sautéed mushrooms for earthy depth
• 🥔 Extra hearty: Stir in diced potatoes or sweet potatoes

FAQs

Can I use rotisserie chicken?
Yes! It’s a great shortcut and adds flavor.

What if it’s too thick?
Add more broth or a splash of milk.

Can I freeze it?
Absolutely. Let cool, store in freezer-safe containers, and freeze up to 3 months.

Can I use light cream or milk?
Yes, but it may be less creamy. Adjust cornstarch if needed.

Is this gluten-free?
It is—just confirm your broth and cornstarch are certified gluten-free.

Creamy Chicken Pot Pie Soup

This creamy chicken pot pie soup delivers classic comfort with tender chicken, hearty veggies, and a rich, velvety broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• – 1 tbsp olive oil
• – 1 medium onion diced
• – 3 garlic cloves minced
• – 2 carrots diced
• – 2 celery stalks diced
• – 1 lb cooked chicken breast shredded
• – 4 cups chicken broth
• – 1 cup frozen peas
• – 1 cup frozen corn optional
• – 1 cup heavy cream
• – 1 tsp dried thyme
• – 1 tsp dried rosemary
• – Salt & pepper to taste
• – 1 tbsp cornstarch optional
• – 2 tbsp water if thickening
• – Fresh parsley for garnish

Equipment

• – Large soup pot
• – Knife & cutting board
• Measuring cups & spoons
• Wooden spoon
• Ladle

Method

 

1. Sauté onion, carrots, and celery in olive oil until softened.
2. Add garlic and cook 1 more minute.
3. Stir in chicken, broth, thyme, rosemary, salt, and pepper. Simmer.
4. Add peas and corn. Simmer 10 more minutes.
5. Pour in cream and cook until warmed through.
6. Optional: Add cornstarch slurry to thicken.
7. Taste and adjust seasoning.
8. Garnish with parsley and serve hot.

Notes

– Use rotisserie chicken to save time
– Lighten it with milk or dairy-free alternatives
– Add potatoes or mushrooms for variety

Conclusion

This creamy chicken pot pie soup is cozy comfort in every bite. It’s nostalgic, soul-soothing, and flexible enough to fit any dietary need. Whether you’re batch cooking or making a quick dinner, this recipe brings the comfort of a pot pie—without the crust, but all the love.