There’s something magical about chicken pot pie, isn’t there? It’s warm, comforting, and feels like a giant hug in a bowl. But sometimes, let’s be honest, the idea of making pie crust after a long day just feels… ambitious. That’s where this Chicken Pot Pie Soup comes in. It has all the cozy flavors and creamy richness of a classic pot pie, but it’s way easier to throw together.
We first made this soup on a rainy day when we were craving that homey pot pie goodness but had zero energy for rolling out dough. After a quick scan of the fridge, we realized we had everything we needed for the filling—just no crust. But honestly? One spoonful of this thick, creamy soup, and we didn’t even miss it.
Oh, and can we talk about the biscuits? You can’t have pot pie anything without some kind of flaky, buttery bread to scoop up all that goodness. We love serving this soup with a batch of easy homemade biscuits, but store-bought ones work just as well. No judgment here—do what works for you!
Let’s get into it. This soup is loaded with tender chunks of chicken, hearty vegetables, and the creamiest broth. It’s hearty enough for dinner but still feels a little fancy if you’re having guests over. Ready to make your kitchen smell amazing? Let’s do this.
Ingredients
Here’s what you’ll need to bring this comfort food classic to life:
For the Soup:
- 2 tablespoons butter or olive oil (your pick, but butter adds that classic richness)
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour (for thickening)
- 4 cups chicken stock (low-sodium is best so you can control the salt)
- 2 cups whole milk (or half-and-half for an extra creamy finish)
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works beautifully here)
- 1 cup frozen peas (no need to thaw)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh if you have it)
- 1/2 teaspoon dried rosemary, crushed between your fingers
- Salt and black pepper, to taste
For Serving:
- Biscuits, bread rolls, or crackers (optional but highly recommended)
How to Make Chicken Pot Pie Soup
This soup comes together in just a few simple steps. Here’s how to make it:
1. Sauté the Veggies
Start by heating the butter (or olive oil) in a large pot or Dutch oven over medium heat. Once it’s melted, add the chopped onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. The aroma at this stage is already irresistible!
Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let it burn—you want that gentle garlic sweetness. (source: Ineskohl.info)
2. Make the Roux
Sprinkle the flour over the veggies, then stir to coat them evenly. Cook this mixture for about a minute to get rid of the raw flour taste. It’ll look a little pasty, and that’s exactly what you want—it’s the base for your creamy broth.
Slowly pour in the chicken stock, stirring constantly to avoid lumps. It’s a bit of an arm workout, but worth it for that silky smooth soup.
3. Add the Creaminess
Once the stock is fully incorporated and the soup is starting to thicken, lower the heat and stir in the milk. Let the mixture simmer (not boil!) for about 10 minutes. This is when the magic happens—the soup gets creamy and dreamy.
4. Add the Chicken and Veggies
Stir in the cooked chicken, frozen peas, thyme, and rosemary. Let everything simmer together for another 5 to 7 minutes, just until the chicken is heated through and the peas are tender.
Season the soup with salt and pepper to taste. Don’t skip this step—it’s what brings all the flavors together.
Tips for the Best Chicken Pot Pie Soup
- Don’t Rush the Veggies: Take your time sautéing the onions, carrots, and celery. This step builds the foundation of flavor, so let them soften and sweeten up before moving on.
- Make It Your Own: This soup is super adaptable. Add diced potatoes, swap the peas for green beans, or toss in some fresh parsley at the end.
- Rotisserie Chicken for the Win: Using pre-cooked chicken saves so much time, and it’s already packed with flavor. We’re big fans of shortcuts like this.
- Don’t Skip the Biscuits: Seriously, the biscuits (or whatever bread you choose) are half the fun. They’re perfect for dunking and soaking up all that creamy broth.
Storing and Reheating
This soup reheats like a dream. Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, heat it gently on the stove, adding a splash of milk or stock if it’s thickened up too much.
Serve and Enjoy
And there you have it—a big pot of creamy, hearty Chicken Pot Pie Soup that tastes like a hug in a bowl. Ladle it into bowls, grab your biscuits, and dig in.
We promise, the first spoonful will have you hooked. It’s everything we love about pot pie, minus the crust hassle. Perfect for cozy nights, rainy days, or honestly, any day you’re craving comfort food. Enjoy!
