All the cozy, comforting flavors of chicken pot pie, without the fuss of making a crust. This creamy chicken pot pie soup takes tender chicken, hearty vegetables, and a rich, velvety broth and turns it into an easy one-pot dinner that’s ready in about 30 minutes.
It’s the kind of soup that tastes like a hug in a bowl — perfect for a chilly evening, a lazy Sunday, or any night you want something warm and filling without a long ingredient list.
Why you’ll love this recipe
- One pot, easy cleanup — everything simmers together
- Ready in about 30 minutes — a cozy dinner without the wait
- Kid-friendly and comforting — mild flavors the whole family will enjoy
- Great for using up rotisserie chicken — a smart way to stretch leftovers
Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the vegetables. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir constantly for about 1 minute, coating everything evenly. This step thickens the soup as it cooks.
- Add the liquids. Slowly pour in the chicken broth, stirring as you go to avoid lumps. Add the milk and heavy cream, stirring until smooth.
- Add the chicken and potatoes. Stir in the shredded chicken, diced potatoes, and dried thyme. Bring the soup to a gentle simmer.
- Simmer. Cook for 15–18 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
- Add the peas. Stir in the frozen peas during the last 3–4 minutes of cooking, just until heated through.
- Season and serve. Taste and adjust salt and pepper as needed, then ladle into bowls and top with fresh parsley.
Tips for success
- Dice vegetables evenly so they cook at the same rate.
- Whisk the flour in gradually to avoid a lumpy soup — adding the broth slowly helps too.
- Use rotisserie chicken for a shortcut that adds great flavor with almost no extra effort.
- Let the soup simmer, not boil, once the cream is added, to keep it smooth and avoid curdling.
What to serve it with
- Warm, crusty bread or dinner rolls
- A simple side salad
- Buttery biscuits for the full pot-pie experience
Frequently asked questions
Can I use frozen mixed vegetables instead? Yes — a bag of frozen mixed vegetables (carrots, peas, corn) works well as a shortcut; just add them in the last 5–7 minutes of cooking.
Can I make this ahead of time? Yes, this soup reheats well. Store in the fridge for up to 4 days and reheat gently on the stove, stirring occasionally.
Can I freeze it? Cream-based soups can separate slightly when frozen, but this one still freezes reasonably well for up to 2 months. Reheat slowly over low heat, stirring often, to help it come back together.
Can I make it dairy-free? Swap the milk and cream for a dairy-free alternative like oat milk, and use a dairy-free butter substitute — the texture will be a little lighter but still comforting.