Easy Chicken Pot Pie Soup

Close-up of creamy Chicken Pot Pie Soup served in a wooden bowl, topped with golden baked biscuits, fresh parsley, and black pepper

This Easy Chicken Pot Pie Soup is creamy, cozy, and filled with all the classic pot pie flavors without the stress of making a crust. It’s a family-friendly, one-pot comfort food recipe perfect for busy weeknights and memory-making dinners at home.

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Course: Dinner, Soup

Cuisine: American

Keyword: Chicken Pot Pie Soup, creamy chicken soup, easy chicken soup recipe, family comfort food, one pot dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 410kcal

Cost: $14

Equipment

1 Large Dutch oven or soup pot A heavy-bottomed pot helps prevent scorching the creamy base
1 Whisk Essential for a smooth, lump-free soup
1 Wooden spoon
1 Ladle

Ingredients

For the Soup Base

4 tablespoons butter
1 medium onion diced
2 large carrots diced
2 stalks celery diced
3 cloves garlic minced
0.25 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
3 medium Yukon gold potatoes peeled and diced
2 teaspoons dried thyme
1 bay leaf
salt and black pepper to taste

For the Chicken and Vegetables

3 cups cooked chicken shredded or diced
1 cup frozen peas
1 cup frozen corn
0.5 cup heavy cream optional for extra richness

For Finishing

2 tablespoons fresh parsley chopped

Instructions

Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant.
Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for about 2 minutes to make a roux.
Slowly whisk in chicken broth, then add milk. Continue whisking until smooth.
Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
Stir in chicken, peas, and corn. Simmer for 5 minutes until heated through.
Remove bay leaf. Stir in heavy cream (if using), then add parsley. Adjust seasoning and serve.

Notes

For a dairy-free version, use olive oil instead of butter and swap the milk for unsweetened coconut milk.
This soup thickens as it sits. Add extra broth when reheating.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve with biscuits, puff pastry squares, or crusty bread for dipping.
This soup freezes well, but potatoes may soften slightly after thawing.

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