Hey there, friends! Is there anything more nostalgic than the smell of chicken pot pie wafting through the kitchen? It takes me right back to my grandma’s Sunday table. But let’s be real for a second—as a busy mom, I do not always have the time (or the patience, let’s be honest) to deal with making a pie crust from scratch on a Tuesday night. That is exactly where this Creamy Chicken Pot Pie Soup comes in to save the day!

This recipe has been a total game-changer in our house. It satisfies that craving for deep, savory comfort food but comes together in one pot in under an hour. My picky eaters love it because it’s creamy and cheesy (if you add a little cheddar!), and my husband loves it because it’s incredibly filling. We usually serve it with big, fluffy biscuits on the side for dipping, or sometimes I’ll bake some puff pastry squares to float on top if I’m feeling fancy.

Whether you are dealing with a gloomy rainy day or just need a meal that feels like home, this soup is the answer. It is rich without being too heavy, and it is packed with hidden veggies that the kids will actually eat. Grab your Dutch oven, and let’s get cooking!

History & Origins

While we often think of Chicken Pot Pie as an American staple, its roots actually go way back to the Roman Empire, where meat pies were served at banquets. The concept traveled through Europe, and eventually, the English settlers brought their "pot pies" to America. Originally, these pies were a way to preserve leftovers and stretch ingredients to feed large families.

The evolution from pie to soup is a modern culinary twist born out of convenience and a love for the filling! By deconstructing the pie, we keep the velvety sauce (a classic velouté or béchamel base) and the hearty vegetables, but transform it into a spoonable format. This version honors the traditional flavors of thyme, poultry, and mirepoix (onions, carrots, celery) while adapting to the fast-paced lifestyle of modern families.

Why This Recipe Works

This recipe works so well because it builds layers of flavor using classic French techniques simplified for the home cook. We start by sautéing a mirepoix (onions, carrots, celery) in butter, which releases aromatics and builds a sweet, savory foundation. The key to the soup’s luxurious texture is the roux—a mixture of butter and flour cooked together before adding the broth. This ensures the soup is thick and velvety, not watery.

By using Yukon Gold potatoes, we get a natural creaminess as the starches break down slightly during simmering. We finish with heavy cream (or half-and-half) at the very end to preserve the emulsion and prevent curdling. The result is a soup that coats the back of a spoon perfectly, mimicking the inside of a pot pie, while the addition of fresh thyme cuts through the richness to keep the palate interested.

Why You’ll Love This Recipe

• ✓Ready in under 45 minutes – perfect for weeknights!
• ✓One-pot meal means easy cleanup.
• ✓Uses rotisserie chicken to save prep time.
• ✓Kid-friendly way to serve vegetables.
• ✓Freezer-friendly for meal prepping.
• ✓Tastes even better the next day as leftovers.

Equipment You’ll Need

• ✓Large Dutch Oven or Heavy Soup Pot
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Whisk
• ✓Wooden Spoon
• ✓Measuring Cups and Spoons

Ingredients

• ✓4 tablespoons unsalted butter
• ✓1 yellow onion, diced
• ✓3 medium carrots, peeled and sliced into rounds
• ✓2 stalks celery, diced
• ✓3 cloves garlic, minced
• ✓1/3 cup all-purpose flour
• ✓4 cups chicken broth (low sodium preferred)
• ✓1 cup whole milk or heavy cream
• ✓1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
• ✓3 cups cooked chicken, shredded or cubed (Rotisserie works great)
• ✓1 cup frozen peas
• ✓1 cup frozen corn
• ✓1 teaspoon dried thyme (or 1 tbsp fresh)
• ✓1/2 teaspoon turmeric (optional, for color)
• ✓Salt and freshly cracked black pepper to taste
• ✓2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Veggies: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the onions are translucent and the veggies begin to soften.
2. Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This cooks out the raw flour taste and creates the thickening base for your soup.
4. Add Liquid: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the diced potatoes, dried thyme, turmeric, salt, and pepper.
5. Simmer: Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for about 12-15 minutes, or until the potatoes are fork-tender.
6. Add Cream & Fillings: Stir in the cooked chicken, frozen peas, frozen corn, and the milk (or heavy cream). Simmer uncovered for another 5-10 minutes until everything is heated through and the soup has thickened to your liking.
7. Season & Serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. Serve hot with biscuits or crusty bread!

Expert Cooking Tips

• ✓Rotisserie Chicken Hack: To save time, buy a rotisserie chicken from the grocery store. It adds great flavor and shreds easily.
• ✓Uniform Chopping: Try to chop your potatoes and carrots into similar-sized pieces so they cook evenly.
• ✓Thickening: If you prefer a thicker soup, you can mash a few of the cooked potatoes against the side of the pot before adding the chicken.
• ✓Don’t Boil the Cream: Once you add the milk or cream, try not to let the soup come to a rolling boil, as dairy can sometimes separate or curdle at high heat.

Substitutions and Variations

Gluten-Free: Simply swap the all-purpose flour for a high-quality 1:1 Gluten-Free flour blend. It works perfectly for the roux!

Dairy-Free: You can substitute the butter for olive oil or vegan butter, and use unsweetened almond milk or coconut milk (canned) instead of heavy cream. Note that coconut milk will impart a slight flavor.

Vegetarian: Omit the chicken and use vegetable broth. You can bulk it up with extra potatoes, mushrooms, or even white beans for protein.

Common Mistakes to Avoid

One of the most common mistakes is adding the dairy too early. If you boil the milk or cream for too long, it can curdle and give the soup a grainy texture. Always add it at the end on a gentle simmer. Another mistake is undercooking the mirepoix. Make sure your onions and carrots are softened before adding the flour, otherwise, they might end up crunchy in the final soup.

Serving Suggestions

This soup begs to be dipped! My absolute favorite way to serve this is with homemade buttermilk biscuits or garlic cheddar biscuits. If you want that true pot pie feel, bake some puff pastry squares in the oven and place one on top of each bowl right before serving. A simple green side salad with a vinaigrette dressing also helps cut through the richness of the soup.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The soup will thicken as it sits, so you may need to add a splash of broth or water when reheating.

Freezer: You can freeze this soup! However, soups with dairy and potatoes can sometimes change texture when frozen. For best results, freeze the soup before adding the milk/cream. Thaw in the fridge overnight, reheat on the stove, and then stir in the cream before serving.

Frequently Asked Questions

Can I make this in a Slow Cooker?

Yes! Add everything except the milk, peas, corn, and flour to the slow cooker. Cook on Low for 6-7 hours. Whisk the flour with a little water to make a slurry and stir it in during the last 30 minutes along with the milk, peas, and corn.

Can I use raw chicken instead of cooked?

Absolutely. If using raw chicken breast or thighs, cut them into bite-sized cubes and sauté them with the onions and carrots at the beginning until cooked through, or add them raw with the broth and let them poach as the potatoes cook.

My soup is too thin, how do I fix it?

If your soup isn’t thick enough, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the simmering soup and let it cook for a minute or two to thicken up.

Can I use sweet potatoes?

Yes! Sweet potatoes add a lovely sweetness and color. They cook slightly faster than Yukon Gold, so keep an eye on them.

Is this soup spicy?

Not at all! It is very mild and savory. If you want a kick, add a pinch of cayenne pepper or red pepper flakes.

What wine pairs best with this soup?

A crisp, dry white wine like a Chardonnay or Sauvignon Blanc pairs beautifully with the creamy chicken and herbs.

Can I use evaporated milk?

Yes, evaporated milk is a great shelf-stable pantry staple that adds richness similar to half-and-half without the heavy fat content.

How do I reheat this without separating the sauce?

Reheat gently on the stovetop over medium-low heat, stirring frequently. Avoid high heat or boiling.

Conclusion

I hope your family loves this Creamy Chicken Pot Pie Soup as much as mine does! It really is the perfect solution for those busy nights when you need something hearty, wholesome, and homemade. There is nothing quite like dipping a warm biscuit into that thick, savory broth while the rain falls outside.

If you try this recipe, please leave a comment below and let me know how it turned out! Did you add any secret ingredients? I love hearing from you all. Happy cooking, mamas!