Easy Creamy Chicken Pot Pie Soup

Chicken pot pie soup is the ultimate comfort food in a bowl — rich, creamy, and packed with tender chicken and hearty vegetables. This easy twist on the classic pot pie delivers all the cozy flavor you crave, without the need for a pie crust. Ready in just 45 minutes, this soup is perfect for chilly evenings, busy weeknights, or anytime you need a warm hug in a bowl.

Why You’ll Love This Chicken Pot Pie Soup

this recipe

• Classic comfort in soup form — creamy, savory, and soul-warming
• Quick and easy to make in under an hour
• Family-approved and kid-friendly
• Customizable — swap veggies, cream, or herbs to suit your taste
• Great for leftovers and meal prep

Ingredients

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

Instructions

1. Sauté vegetables
   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, until softened.
2. Add garlic
   Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Add chicken and broth
   Add the cooked chicken, chicken broth, thyme, rosemary, salt, and pepper. Bring to a gentle simmer.
4. Add peas and corn
   Stir in frozen peas and corn. Let the soup simmer for 10 minutes to blend flavors.
5. Stir in cream
   Pour in the heavy cream, stirring well. Let it simmer for another 5–10 minutes until hot and creamy.
6. (Optional) Thicken the soup
   If a thicker consistency is preferred, mix cornstarch with 2 tablespoons of water and stir into the soup. Simmer until it thickens slightly.
7. Adjust seasoning
   Taste the soup and add more salt or pepper if needed.
8. Serve
   Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread or biscuits.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: ~350 per serving

Nutrition Facts (Per Serving – Approximate)

• Calories: 350
• Protein: 25g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 3g
• Sodium: ~600mg

Tips & Variations

Make it your own:

• Add diced potatoes for extra heartiness
• Swap heavy cream with coconut milk or light cream
• Stir in mushrooms or green beans for more flavor
• Add a dash of cayenne or paprika for a spicy twist

Vegetarian version:

• Replace chicken with chickpeas or tofu and use vegetable broth

Short on time?

• Use shredded rotisserie chicken for an easy shortcut

Easy Creamy Chicken Pot Pie Soup

Creamy chicken pot pie soup made easy — full of tender chicken, veggies, and classic pot pie flavor in a cozy soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 chicken

Course: dinner, Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

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

Method

 

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes.
2. Add garlic and cook 1 minute more.
3. Add chicken, broth, thyme, rosemary, salt, and pepper. Simmer.
4. Stir in peas and corn. Simmer for 10 minutes.
5. Add heavy cream and continue simmering for 5–10 minutes.
6. Thicken with cornstarch slurry if desired.
7. Taste and adjust seasoning.
8. Garnish and serve hot.

Notes

– Use rotisserie chicken to save time
– Great for freezing and reheating
– Try adding biscuit topping for a full pot pie effect

FAQs

Can I use rotisserie chicken?
Yes! It saves time and adds great flavor.

Can I make it dairy-free?
Absolutely. Use coconut milk or almond milk instead of heavy cream.

How do I thicken it without cornstarch?
Mash a few cooked potatoes into the soup or reduce it slightly longer while simmering.

Is this soup gluten-free?
Yes — just make sure your broth and cornstarch are certified gluten-free.

Can I freeze it?
Yes! Let it cool completely, then store in airtight containers and freeze for up to 3 months.

Conclusion

This chicken pot pie soup brings all the flavor of the beloved classic to your bowl — without the crust and with none of the fuss. Creamy, satisfying, and easy to make, it’s perfect for family dinners or cozy nights in. Make a big batch, and enjoy the leftovers even more the next day!