There’s something incredibly comforting about a bowl of this Creamy Chicken Pot Pie Soup Recipe. It’s like all the cozy, flaky goodness of pot pie but in a warm, spoonable bowl. Honestly, once I made this for the first time, it quickly became my go-to soup when I want that homey feel without fussing over crusts.

A white ladle holds thick creamy soup filled with multiple layers of diced light beige chicken pieces, soft white potato chunks, bright orange carrot slices, yellow corn kernels, and vibrant green peas, all mixed in a smooth, pale cream broth with specks of black pepper and green herbs sprinkled on top; the background shows more of the same soup resting on 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

This Creamy Chicken Pot Pie Soup Recipe is one of those dishes that nails comfort food without being complicated. I love how it’s rich and creamy but also packed with fresh veggies and herbs. It’s perfect for cozy dinners and impressively simple to put together.

Ultimate Comfort in a Bowl: All the flavors of chicken pot pie come through in a creamy, cozy soup form that warms you inside out.
Fresh Herbs Make a Difference: Using fresh thyme and rosemary really brings brightness and depth to the soup’s flavor.
Simple Ingredients, Big Flavor: You don’t need fancy or hard-to-find ingredients, just some good basics that blend beautifully.
Customizable and Friendly: Whether you want to add corn, swap chicken, or adjust creaminess, this recipe is forgiving and flexible.

Ingredients & Why They Work

The beauty of this soup lies in balancing creamy richness with fresh-vegetable textures and savory chicken. Each ingredient plays a role, from the onions building the base flavor to the potatoes adding hearty bites.

Flat lay of fresh yellow onion chopped into medium pieces, peeled and diced russet potatoes in half-inch cubes, peeled and diced bright orange carrots, crisp diced celery ribs, whole uncracked brown eggs, small white ceramic bowls holding creamy milk and thick heavy cream, a small white bowl filled with fresh green peas, another small white bowl with yellow corn kernels, three sprigs of fresh fragrant rosemary, a few sprigs of fresh thyme, bright green chopped parsley, two fresh bay leaves, cubes of rich golden butter, a pile of tender cooked shredded chicken, all arranged neatly and symmetrically 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: Essential for sautéing the veggies and creating a luscious roux for that creamy base.
Yellow onion: Adds sweetness and foundational flavor; don’t skip having a good sauté here.
Garlic: Just a little kick of aromatic depth that lifts the whole soup.
Celery: For subtle earthiness and that classic pot pie crunch.
Carrots: Bring natural sweetness and color to the soup.
Chicken broth: The heartwarming liquid that ties everything together.
Russet potatoes: Starches that give heft and creamy texture once simmered.
Fresh thyme & rosemary: These herbs brighten the rich soup and make it feel “just right.”
Bay leaves: A subtle background note adding complexity.
Salt & pepper: To season and balance flavors perfectly.
All-purpose flour: The thickening agent that makes the soup wonderfully creamy.
Milk: For the creamy, smooth base without heaviness.
Heavy cream: Adds a silky finish and luxurious texture.
Frozen or fresh peas: Pops of sweetness and color that brighten each spoonful.
Frozen corn (optional): Adds a gentle crunch and sweet bite that’s delightful.
Cooked shredded chicken: The star protein, I prefer rotisserie for ease and flavor.
Fresh parsley: A fresh, grassy note to finish off the soup and add color.

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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

One of the things I adore about this Creamy Chicken Pot Pie Soup Recipe is how easy it is to make it your own. I usually toss in frozen corn for a bit of sweetness, but a handful of green beans or even mushrooms can be a wonderful twist. And don’t hesitate to swap fresh herbs depending on what’s in your garden or pantry.

Variation: I once replaced the heavy cream with coconut milk to make it dairy-free and it turned out surprisingly rich and flavorful.
Make it vegetarian: Skip the chicken and use vegetable broth and hearty mushrooms for a cozy, meatless option.
Spice it up: Add a pinch of smoked paprika or cayenne if you love a little kick — it adds a warm depth.
Low carb: Swap potatoes for cauliflower florets — still delicious but lighter if that’s your style.

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

A white bowl filled with creamy chicken and vegetable soup sits on a round wooden tray placed on a white marbled surface. The soup has layers of white creamy broth mixed with chunks of white chicken pieces, bright orange carrot cubes, yellow corn, green peas, and potato pieces. The soup is garnished with chopped green herbs and a sprig of fresh parsley on top. On the side of the bowl, a piece of crusty light brown bread is partially dipped into the soup. Next to the tray, there are golden brown biscuits placed on the white marbled surface, with crumbs scattered around. A spoon rests on the wooden tray beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Those Veggies Just Right

Start by melting 1 tablespoon of butter in a large pot over medium-high heat. Toss in your yellow onion, diced carrot, and celery — sauté them for about 3 minutes until they’re fragrant and starting to soften. Then add the minced garlic and cook for just another minute; you want the aroma without burning the garlic. This foundation sets the tone, so be patient and don’t rush this step!

Step 2: Build the Broth and Simmer

Pour in the chicken broth, add your diced potatoes, fresh herbs, bay leaves, and season everything with salt and pepper. Bring it to a gentle boil, then lower the heat so it simmers — press those veggies into the broth a bit so the potatoes can cook evenly. Stir occasionally and let it go for about 15 minutes until the potatoes are just tender. This slow simmer is key to developing deep flavor without mush.

Step 3: Whip Up the Creamy Roux

While your soup simmers, in a separate saucepan on medium heat, melt the remaining 5 tablespoons of butter. Stir in the flour and cook, stirring constantly, for 1 ½ minutes to get rid of that raw flour taste. Now, slowly whisk in the milk, making sure to avoid lumps. Keep stirring until the mixture thickens—just a gentle simmer, no boiling! Finish by stirring in the heavy cream, then cover and set it aside. This creamy mix is what truly brings the chicken pot pie soup to life.

Step 4: Add the Final Veggies and Chicken

Once the potatoes are nearly tender, stir in the peas and optional corn, letting them heat through for a few minutes. Then pour in your creamy mixture and the shredded chicken. Give everything a good stir to blend all those rich flavors together. If your soup feels a touch thick, thin it with a splash of chicken broth — you want it creamy but still spoonable.

Step 5: Final Touch & Serve

Remove those bay leaves, stir in the fresh parsley, and ladle your soup into bowls. Trust me, serving this alongside warm biscuits (I personally love classic buttermilk or cheddar chive) takes it to another level of comfort food nirvana.

Top Tip

Making this Creamy Chicken Pot Pie Soup Recipe has become a bit of a ritual for me, especially on chilly evenings. Over time, I’ve learned a few tricks to get it just right and skip common hiccups.

Don’t Rush the Roux: Cooking the flour in butter and slowly whisking in milk develops a silky base — rushing this leads to lumps or a floury taste.
Use Bone-In Chicken When Possible: The homemade flavor from bone-in cooked or rotisserie chicken really enhances broth depth.
Watch Potato Size: Cutting potatoes into uniform ½-inch cubes helps them cook evenly and keeps great texture.
Season Gradually: Since broth and chicken can add saltiness, taste soup before adding a lot of salt at the end — you can always add more, but can’t take it away.

How to Serve Creamy Chicken Pot Pie Soup Recipe

Garnishes

I love finishing my bowl with a generous sprinkle of chopped fresh parsley for that bright pop of green and fresh flavor. Sometimes I add a little cracked black pepper on top for warmth and a swirl of heavy cream if I’m feeling extra indulgent. Crispy cooked bacon bits or even toasted croutons also make fantastic toppings that add texture and depth.

Side Dishes

This soup pairs beautifully with buttery biscuits—classic or flavored. I also like serving it alongside a crisp green salad to balance out the richness. A slice of crusty bread or a warm cornbread muffin rounds out the meal nicely for those extra hungry nights.

Creative Ways to Present

For a special occasion, I once served this soup in small ramekins topped with puff pastry “lids” brushed with egg wash, mimicking pot pie. It was a fun twist that impressed guests and made the soup feel extra festive. You can also garnish with finely shredded cheddar or a drizzle of herb-infused oil for a fancy touch.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the soup cool a bit before transferring it to airtight containers. Stored in the fridge, it keeps well for up to 3 days — although, I won’t lie, it usually disappears before then around here! Just give leftovers a good stir before reheating.

Freezing

Freezing this soup is a great option if you want to batch cook. I freeze it in portion-sized containers or in freezer bags. Just remember to leave some headspace and thaw overnight in the fridge before reheating. The texture may soften a bit (especially the potatoes), but it still tastes delicious.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally. If it feels too thick, I add a splash of chicken broth or milk to loosen it to the perfect creamy consistency. Avoid microwaving if possible, as it can heat unevenly and toughen the chicken.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Yes! Frozen cooked chicken works fine, just thaw it completely and shred before adding to the soup. Rotisserie chicken—even store-bought—is a fantastic time-saver with great flavor.

Can I make this soup dairy-free?

Absolutely! You can swap the butter for olive oil or dairy-free margarine, and use coconut milk or any unsweetened plant-based milk in place of the milk and cream. The soup might taste a bit different but remains creamy and satisfying.

Can I use different vegetables in this Creamy Chicken Pot Pie Soup Recipe?

Definitely! Peas and corn are classic, but you can add mushrooms, green beans, or even small broccoli florets. Just adjust cooking times slightly depending on the vegetable you add to keep everything tender but not mushy.

How do I thicken the soup if it’s too thin?

If your soup is thinner than you like, slowly whisk in a mix of flour and cold water (a slurry) while heating gently until it thickens. Alternatively, simmer it a bit longer uncovered. Just avoid boiling vigorously, which can break down the soup.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe has become one of my favorite ways to bring comfort food to the table with minimal fuss. It’s one of those dishes that feels like a warm hug and tastes like home—rich, hearty, and satisfying. I hope you enjoy making it as much as I do, and maybe it’ll become your new weeknight staple too!