Name: Creamy Chicken Pot Pie Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups chopped yellow onion (1 medium); 1 cup diced celery (about 3 ribs); 1 cup peeled and diced carrots (about 2 carrots); 2 1/2 cups low-sodium chicken broth; 2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes); 2 tsp minced fresh thyme (or 1 tsp dried); 2 tsp minced fresh rosemary (or 1 tsp dried); 2 bay leaves; Salt and freshly ground black pepper to taste; 1 cup frozen or fresh peas; 1 cup frozen corn (optional); 6 Tbsp butter, divided; 6 Tbsp all-purpose flour; 2 cups milk; 1/2 cup heavy cream; 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie); 3 Tbsp chopped fresh parsley

There's something so comforting about a bowl of creamy, savory soup, especially on a cool afternoon. This Creamy Chicken Pot Pie Soup Recipe captures all the cozy goodness of a classic pot pie but in a luscious, spoon-ready form. Trust me, once you try this, it’s going to become your go-to soul food for busy nights and chilly weekends alike.

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

I first made this creamy chicken pot pie soup on a whim when I wanted the classic pot pie flavors without all the fuss of pie crust. It quickly became a family favorite for its richness, hearty veggies, and that perfectly creamy broth that feels like a warm hug.

Comfort in a bowl: All the cozy, buttery flavors of chicken pot pie made wonderfully easy in soup form.
Hearty and satisfying: Loaded with tender chicken, potatoes, carrots, and peas — it’s a full meal that warms you from the inside out.
Creamy and velvety: The homemade roux-based creaminess is smooth without being heavy or overly rich.
Customizable: You can easily tweak veggies or seasoning to fit what you have on hand or your personal taste.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Pot Pie Soup Recipe plays a role in building those comforting layers of flavor and texture. From the fresh herbs that brighten the earthiness to the choice of veggies that add body and sweetness, every component matters.

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: Adds richness for sautéing and makes the roux that thickens the soup beautifully.
Yellow onion: Provides a subtle sweetness and depth when cooked down.
Garlic: A punch of savory flavor that complements the herbs and chicken.
Celery: Adds that classic pot pie veggie crunch and aromatic flavor.
Carrots: Natural sweetness that balances the creaminess.
Chicken broth: The flavorful base; I recommend low sodium so you can control the salt.
Russet potatoes: They soften just right and help thicken the broth naturally.
Fresh thyme & rosemary: These herbs bring that signature pot pie aroma and a hint of earthiness.
Bay leaves: Infuse subtle warmth during simmering, just remember to fish them out before serving!
All-purpose flour: Essential for thickening the soup into that creamy, luscious texture.
Milk and heavy cream: Together they create the velvety consistency that feels indulgent yet balanced.
Frozen or fresh peas: A pop of color, sweetness, and that signature pot pie touch.
Frozen corn (optional): Adds a little extra sweetness and texture that I personally love.
Cooked shredded chicken: Keeps the soup hearty and satisfying — rotisserie chicken is a fantastic shortcut here.
Fresh parsley: Adds a fresh finish and a bit of brightness to round things out.

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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 best parts about this Creamy Chicken Pot Pie Soup Recipe is how easy it is to adapt. I often play around with the veggies or herbs depending on what’s in my fridge or garden, and you can totally make this recipe your own!

Vegetarian twist: Swap chicken broth for vegetable broth and omit the chicken for a cozy, veggie-packed version. I’ve done this with mushrooms and chickpeas—it’s delicious!
More greens: Toss some kale or spinach in at the end for extra nutrients and color.
Spice it up: Add a pinch of cayenne or smoked paprika for a little heat and smoky depth.
Dairy-free option: Use coconut milk or a creamy nut milk and a gluten-free flour blend for the roux, and you’re all set.

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: Sautéing the Base Veggies

Start by melting 1 tablespoon of butter in a large, heavy-bottomed pot over medium-high heat. Toss in the chopped onion, carrot, and celery, then sauté for about 3 minutes until they start to soften and smell amazing. Add the garlic and cook for one more minute—just until fragrant. Be careful not to burn the garlic; you want that gentle aroma, not bitterness.

Step 2: Building the Flavorful Broth

Pour in the chicken broth, then add the diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper. Bring it all to a low boil, then reduce the heat to medium-low. Push the veggies gently into the broth so they’re mostly covered, then cover the pot. Let it simmer, stirring occasionally, until the potatoes are just tender—about 15 minutes.

Step 3: Making the Creamy Roux

While the soup simmers, melt the remaining 5 tablespoons of butter in a separate medium saucepan over medium heat. Stir in the flour, and cook the mixture, stirring constantly, for about 1 ½ minutes. This step cooks out the raw flour taste and helps thicken the soup. Slowly whisk in the milk, a bit at a time, to prevent lumps. Keep stirring until the mixture thickens but doesn’t boil. Then stir in the heavy cream, remove from heat, and cover to keep warm.

Step 4: Adding the Peas, Corn & Chicken

When the potatoes are nearly tender, stir in the peas and optional corn. Let the soup warm through for a few minutes. Then stir in your cream mixture and shredded chicken. If you want it a bit thinner, add a splash of chicken broth until it reaches your desired consistency. Lastly, fish out the bay leaves, stir in fresh parsley, and you’re ready to serve.

Top Tip

I’ve learned a few tricks over the many times I’ve made this Creamy Chicken Pot Pie Soup Recipe that really help bring it to the next level. These simple tweaks make sure your soup is silky, flavorful, and just the right texture every time.

Don’t rush the roux: Cooking the butter and flour until it’s pale golden removes that raw flour taste and helps achieve perfect thickness.
Cut potatoes evenly: I always dice potatoes to similar sizes so they cook uniformly; uneven chunks can mean some get too mushy while others stay firm.
Use rotisserie chicken for ease: Saves time and adds great flavor; plus, shredded chicken blends perfectly in the soup.
Simmer with the lid on: It helps the flavors meld and ensures your veggies cook perfectly tender without drying out the broth.

How to Serve Creamy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I like to finish the soup with a sprinkle of freshly chopped parsley—it adds a pop of color and a fresh note to cut through the richness. Sometimes I toss on a little grated Parmesan or even some crispy bacon crumbles if I’m feeling indulgent. A few cracked black peppercorns on top never hurt, either!

Side Dishes

This soup pairs perfectly with buttery biscuits—whether classic buttermilk or cheese-laden drop biscuits. I also love serving it alongside a simple green salad for freshness or crusty garlic bread to soak up every last drop of that creamy broth.

Creative Ways to Present

For a cozy gathering, I’ve served this soup in individual hollowed-out bread bowls—it’s such a charming, rustic way to impress guests. Adding a sprinkle of fresh thyme or rosemary sprigs on top elevates the presentation, plus it smells wonderful as you bring the bowls to the table.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, transfer leftovers into an airtight container and refrigerate for up to 3 days. I always let mine cool to room temperature first to avoid condensation, which can dilute the soup.

Freezing

This Creamy Chicken Pot Pie Soup Recipe freezes well if you want to stash some for later. I portion it into freezer-safe containers or bags, making sure to leave some space for expansion. When thawing, do it overnight in the fridge to keep textures intact.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often. If the soup thickened too much in the fridge, adding a splash of broth or milk helps bring back that perfect creamy consistency. Avoid boiling to keep the cream from curdling or breaking.

Frequently Asked Questions:

Can I make this soup in a slow cooker?

Absolutely! You can sauté the veggies first, then add all ingredients except the cream mixture to the slow cooker. Cook on low for 4-6 hours. Add the cream mixture in the last 30 minutes and stir well before serving.

What’s the best type of chicken to use?

Rotisserie chicken is my go-to for ease and flavor, but leftover cooked chicken breast or thighs work beautifully too. Just make sure it’s shredded or diced small for best results.

Can I use frozen vegetables instead of fresh?

Yes, you can! Frozen peas and corn work great in this recipe and can be added directly to the simmering soup. I recommend fresh carrots and celery for the best texture, but frozen can be substituted if needed.

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

If your soup isn’t as thick as you like, you can mix a little extra flour with cold water to create a slurry, then stir it into the simmering soup until it thickens. Alternatively, mash some of the potatoes in the soup to naturally build thickness.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe is one of those dishes I turn to when I want something that feels homemade, nourishing, and satisfying without hours in the kitchen. It delivers all the cozy flavors of a pot pie with the ease and comfort of soup, making it perfect for any night of the week. I hope you enjoy making it as much as I do—and maybe it’ll earn a special spot in your recipe collection too.