A crisp autumn breeze just hit the window, and all I can smell is butter, thyme, and roasted chicken. This Chicken Pot Pie Soup is everything you love about the classic pie—creamy, savory, and loaded with tender chicken—but it’s ready in half the time. It’s like a warm blanket in a bowl.

Why You’ll Love Chicken Pot Pie Soup

• Comfort in a Bowl: It has all the savory, creamy flavor of the classic dish, made easy.
• No Crust Stress: Skip the difficult pie crust and enjoy all the filling, ready fast.
• One-Pot Meal: Everything cooks in one pot, which means almost no dishes to wash afterward.
• Use Leftover Chicken: It’s the perfect, simple recipe to use up that rotisserie or roasted chicken.
• Hearty & Filling: Loaded with vegetables, chicken, and a rich broth, it’s a full, satisfying meal.

What It Tastes Like

This soup smells intensely savory, like Sunday dinner and fresh herbs. It’s rich, velvety smooth, and coats your spoon perfectly. The flavor is deeply savory and creamy, dominated by fresh herbs like thyme and a hint of sweet cooked carrot. The tender chicken and soft vegetables give every spoonful a satisfying, chunky bite.

Ingredients You’ll Need

This recipe uses a simple base of pantry staples, but quality ingredients make a big difference.

• Chicken: You’ll need about 3 cups of cooked chicken. This is where leftover rotisserie chicken is your best friend—it makes this recipe so quick. Shredded chicken breast or thigh meat works perfectly.
• The Holy Trinity: Onions, carrots, and celery are a must. Dice them small so they soften evenly in the soup. They are the flavor base, so don’t skip them!
• Fat: You’ll need a mix of butter and olive oil. The butter gives it that classic richness, and the oil helps keep the butter from burning.
• Thickener: All-purpose flour is what makes the soup thick and creamy. We use it to make a simple roux (a butter and flour paste).
• Liquid: Use a high-quality, low-sodium chicken broth. This is the bulk of your soup, so pick a good one. You’ll also need heavy cream to give it that silky, decadent finish.
• Seasoning: You can’t have pot pie without dried thyme. A bit of dried rosemary and bay leaves adds depth. Salt and pepper, of course, season to taste.
• Frozen Peas: Add these right at the end for color and a touch of sweetness. No need to thaw them first.

Step-by-Step Instructions

Step 1: Cook the Vegetables

Heat your large pot or Dutch oven over medium heat and add the butter and oil. Once the butter is melted and foamy, add the diced onion, carrots, and celery. Sauté them for about 8 to 10 minutes, stirring often, until the onion is soft and translucent and the carrots are slightly tender. This step is important because softening the vegetables now builds the flavor foundation for the entire soup.

Step 2: Make the Roux

Sprinkle the all-purpose flour over the softened vegetables. Stir it constantly with a wooden spoon for about 1 minute. You are cooking the flour to remove that raw, powdery taste. This vegetable-flour mix is our quick roux, and it is what will thicken the soup.

Step 3: Add the Broth and Simmer

Slowly, pour in the chicken broth while you whisk constantly. Whisking right now prevents lumps from forming, so keep at it! Once all the broth is added and the soup looks smooth, add the bay leaf, dried thyme, and dried rosemary. Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for about 10 minutes. This allows the soup to thicken naturally and lets the herbs infuse the broth.

Step 4: Finish with Cream and Chicken

Once the soup is nicely thickened, remove the pot from the heat and take out the bay leaf. You don’t want to accidentally bite into that! Stir in the heavy cream and the cooked, shredded chicken. Stir gently to combine everything.

Step 5: Add Peas and Season

Now, stir in the frozen peas. They only need a few minutes in the hot soup to thaw and heat up. Taste the soup and season with salt and pepper. Remember that the saltiness of your broth varies, so taste it and adjust until the flavor truly pops. Ladle the hot soup into bowls and prepare your biscuit toppings. If you sneak a taste while stirring, I won’t tell.

Variations, Additions, And Substitutions

Swap half the chicken for cooked turkey to use up Thanksgiving leftovers. For a gluten-free soup, use a gluten-free flour blend or a cornstarch slurry (mixed with cold water) instead of flour for thickening. Try adding corn kernels or diced potatoes for extra heartiness.

Tips for Success

• Use Cooked Chicken: Don’t try to cook raw chicken in the soup—it gets tough. Use pre-cooked rotisserie chicken for the best texture and speed.
• Whisk Out Lumps: When adding the broth, pour it in slowly while whisking quickly and constantly. This is the secret to a perfectly smooth, velvety soup base.
• Don’t Boil the Cream: Once you add the heavy cream, don’t let the soup come to a rolling boil again. High heat can cause the cream to separate or curdle.
• Salt Last: Always do your final salt adjustment after adding the broth, cream, and chicken. Different ingredients affect the overall salt level.

What to Serve With Chicken Pot Pie Soup

The absolute best thing to serve with this soup is a pile of flaky biscuits or puff pastry squares. Crumble them right over the top for that classic pot pie crust experience. A slice of crusty sourdough bread for dipping is also welcome. This soup is hearty enough to be a meal on its own, but a simple side salad with fresh greens and a light vinaigrette would be a nice fresh contrast. For drinks, try a dry white wine like Sauvignon Blanc or an amber ale.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat the soup gently on the stovetop over low heat, stirring often. If it has thickened too much overnight, add a splash of chicken broth or milk to thin it out. You can technically freeze the soup, but the creamy broth may separate when thawed, giving it a grainy texture.

Frequently Asked Questions

Can I substitute milk for heavy cream in pot pie soup?

You can use whole milk or half-and-half instead of heavy cream, but the soup won’t be as rich or thick. If you use a lighter milk, you may want to use a little extra flour in your roux to help the soup thicken properly.

What is the purpose of adding flour to pot pie soup?

The flour is used to create a roux (a cooked paste of butter and flour). This roux acts as a thickener for the soup base, giving the final product that classic, velvety consistency rather than a thin, watery broth.

How do I thicken chicken pot pie soup?

The simplest way to thicken the soup is to follow the recipe and make the flour and butter roux at the beginning. If the soup is too thin after simmering, you can make a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water and whisk it into the simmering soup until it thickens.