Creamy Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate cozy meal, combining the creamy, savory flavors of a classic chicken pot pie in a comforting soup. Packed with tender chicken, fresh vegetables, and a rich, creamy broth, this soup is quick to make and perfect for chilly nights. It’s a family favorite that can be prepared ahead of time and easily reheated for a warm, satisfying dinner. Save this recipe for a creamy, comforting dish that everyone will love.

Why You’ll Love This Recipe

• All the flavor of classic chicken pot pie without the hassle of baking a pie
• Creamy, rich broth with tender chicken and vegetables
• Quick and easy to make on the stovetop or in a slow cooker
• Perfect for family dinners, weeknight meals, or cozy nights in
• Can be served with crusty bread or biscuit crumbles for extra comfort
• Freezer-friendly for easy make-ahead meals

Ingredients

• Chicken breast or thighs, cooked and shredded
• Carrots, diced
• Celery, diced
• Onion, chopped
• Frozen peas
• Garlic, minced
• Butter
• All-purpose flour
• Chicken broth
• Milk or heavy cream
• Salt & black pepper
• Dried thyme or fresh thyme
• Optional: biscuit dough or puff pastry pieces for topping

Step-by-Step Instructions

1. In a large pot, melt butter over medium heat. Sauté onion, carrots, celery, and garlic until softened.
2. Sprinkle flour over the vegetables and stir to form a roux. Cook for 1–2 minutes.
3. Gradually whisk in chicken broth and milk, stirring constantly until smooth and slightly thickened.
4. Add shredded chicken, peas, salt, pepper, and thyme. Stir to combine.
5. Simmer for 10–15 minutes, allowing flavors to meld and soup to thicken.
6. Optional: Serve topped with biscuit crumbles or baked puff pastry pieces.
7. Garnish with fresh parsley before serving.

Tips & Variations

• Use rotisserie chicken for an extra shortcut.
• For a richer soup, use half-and-half or heavy cream instead of milk.
• Add other vegetables like potatoes, corn, or green beans for variation.
• Make a dairy-free version using plant-based milk and butter alternatives.
• For slow cooker method, combine all ingredients except dairy, cook on low for 4 hours, then stir in milk or cream before serving.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
• Reheat: Warm gently on medium-low heat, stirring occasionally until heated through.

Serving & Pairing Ideas

• Serve with buttery biscuits, crusty bread, or breadsticks.
• Pair with a light green salad for a balanced meal.
• Sprinkle extra shredded cheese on top for added indulgence.
• Top individual bowls with crispy fried onions or fresh herbs.

Frequently Asked Questions

Can I use leftover chicken?

Yes! Leftover cooked chicken works perfectly and saves time. Just shred or dice it before adding to the soup.

Is this soup freezer-friendly?

Absolutely. Portion into freezer-safe containers and freeze for up to 2 months. Reheat gently on the stove.

Can I make this dairy-free?

Yes! Substitute plant-based milk and butter to make a creamy, dairy-free version.

Can I make this in a slow cooker?

Yes! Combine all ingredients except milk/cream, cook on low for 4 hours, and stir in milk or cream just before serving.

Ready to Make It?

This Chicken Pot Pie Soup is creamy, hearty, and bursting with comforting flavors. Perfect for weeknight dinners or cozy evenings, it’s a recipe you’ll turn to again and again.

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