CHICKEN POT PIE SOUP

Your New Favorite Bowl of Cozy: Chicken Pot Pie Soup

Hey there, my fellow food adventurer! Let’s be real for a second: sometimes, you just need a hug in a bowl. You know the feeling. It’s that day when the wind is howling, your to-do list feels a mile long, and your soul is begging for something deeply, profoundly comforting. For so long, my answer to that call was a classic chicken pot pie. I mean, what’s not to love? Tender chicken, creamy sauce, those sweet little peas… pure magic.

But then, one particularly frantic Tuesday, I found myself staring at a pile of dishes, a rolling pin I had zero energy to use, and a serious craving for that exact flavor. I thought, “What if I could get all that homestyle, creamy, savory goodness without the fuss of a crust?” Friends, that’s how this glorious Chicken Pot Pie Soup was born. It’s everything we adore about the classic—the hearty veggies, the rich and creamy broth, the tender shreds of chicken—transformed into a spoonable, soul-warming masterpiece that comes together in almost half the time. It’s comfort, simplified, without sacrificing a single drop of flavor. So, grab your favorite soup pot and let’s cook up a big batch of cozy.

The Pie That Started It All

This soup will always remind me of my grandma’s kitchen. Not because she ever made it (she’d probably call this “soup cheating,” God love her), but because it captures the exact essence of her famous chicken pot pie. Her version was a weekend-long affair. She’d make the crust from scratch, using a vintage pastry blender I was never allowed to touch. The filling would simmer for what felt like an eternity, filling the entire house with the most incredible aroma of thyme and roasting chicken.

My job, as the official tiny-taste-tester, was to sneak a spoonful of the filling before it went into the pie dish. I’d blow on it furiously, my eyes wide with anticipation, and that first taste was always pure bliss. That’s the memory I wanted to bottle up and keep forever. This soup is my way of doing just that. It’s that magical, nostalgic filling, now the star of the show, ready to warm you up on any night of the week—no vintage pastry blender required.

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Gathering Your Soup Squad: The Ingredients

Here’s the dream team that’s going to come together to create this creamy wonder. Don’t be shy about making it your own!

• 2 tablespoons butter & 1 tablespoon olive oil – We’re starting with this dynamic duo for a reason! The butter brings that rich, classic flavor, while the olive oil helps prevent the butter from burning. It’s my favorite chef hack for a perfect sauté.
• 1 medium onion, diced & 2 cloves garlic, minced – The aromatic foundation of any great soup. They add a sweet, savory depth that makes the whole pot smell like home.
• 2 medium carrots, peeled and sliced & 2 celery stalks, diced – Our classic “mirepoix” veggies (minus the onion, which we already have!). They add sweetness, texture, and a pop of color. Pro tip: try cutting them into similar-sized pieces so they cook evenly.
• 1/4 cup all-purpose flour – This is our magic thickener! It combines with the butter to create a roux, which gives the soup its luxuriously creamy body. For a gluten-free swap, a 1:1 GF flour blend works wonderfully.
• 4 cups chicken broth – The liquid gold of our soup. Use a good-quality low-sodium broth so you can control the salt level yourself.
• 1 cup whole milk (or 2%) & 1 cup heavy cream – This combination is the secret to a creamy soup that’s not overly heavy. The milk lightens it up a touch, while the cream adds that indulgent, silky mouthfeel. For a dairy-free version, full-fat canned coconut milk is a fantastic substitute!
• 3 cups cooked chicken, shredded – The ultimate time-saver! A store-bought rotisserie chicken is your best friend here. It’s flavorful, tender, and means dinner is on the table in a flash. Of course, any leftover baked or poached chicken works perfectly.
• 1 ½ cups frozen peas – I love using frozen peas because they’re flash-frozen at peak sweetness. We add them at the very end so they stay bright green and don’t get mushy.
• 1 ½ cups diced potatoes (Yukon gold or russet) – Hello, heartiness! Yukon golds are my favorite for their buttery texture and thin skin, but russets work great too. Just be sure to dice them small so they cook quickly.
• 1 teaspoon dried thyme, Salt and black pepper to taste – The simple seasoning heroes. Dried thyme is a classic pot pie flavor. And always, always season to taste at the end!

Let’s Get Cooking: Building Your Soup, Step-by-Step

Okay, team! Let’s fire up the stove. This process is simple, but a few key tips will make all the difference between a good soup and a GREAT one.

Step 1: In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat. Once it’s shimmering, add your onion, carrots, and celery. We’re going to sauté them for about 5-7 minutes, until the onions turn translucent and the carrots just begin to soften. Chef’s Tip: Don’t rush this step! This gentle cooking, called “sweating,” coaxes out the natural sugars in the veggies and builds a ton of flavor right from the start. Add the garlic in the last minute—we just want it fragrant, not burnt!

Step 2: Now, sprinkle the flour all over the veggie mixture. Stir it constantly and cook for a full 1-2 minutes. You’re making a roux! It might look a bit pasty, but this is what will thicken our entire soup. Cooking the flour for this minute gets rid of that raw, doughy taste.

Step 3: Here’s where we avoid lumps! Gradually pour in the chicken broth, whisking CONSTANTLY as you do. I mean it—don’t stop whisking! This gradual incorporation is the secret to a smooth, velvety base. Once the broth is in, add the milk, cream, and your diced potatoes. Give it a good stir.

Step 4: Bring the whole pot to a gentle simmer. Not a roaring boil—we don’t want to curdle the dairy. Once it’s bubbling lightly, reduce the heat just a touch and let it cook for 12-15 minutes. You’re waiting for the potatoes to become fork-tender. Stir it occasionally so nothing sticks to the bottom.

Step 5: The home stretch! Add your shredded chicken, the frozen peas, dried thyme, and a good crack of black pepper. If you’re feeling fancy, this is the time to add that optional tablespoon of Dijon mustard—it adds a wonderful, subtle tang that cuts through the richness. Let it all simmer together for another 5-10 minutes until everything is heated through and the soup has thickened to a beautiful, creamy consistency.

Step 6: The most important step: TASTE IT! Now is the time to adjust the seasoning. Does it need more salt? More pepper? A pinch more thyme? Make it yours. Then, ladle it into bowls and get ready for the grand finale.

How to Serve This Bowl of Sunshine

Presentation is part of the fun! To truly capture that chicken pot pie feeling, I highly, highly recommend serving this soup with a flaky, buttery topping. My go-to is to bake some puff pastry squares according to the package directions and float one right on top of the soup. As you dip your spoon in, you get little flakes of pastry in every bite. Absolute heaven! Other fantastic options include a warm, split biscuit on the side, a sprinkle of fresh chopped parsley for color, or even a few homemade croutons for crunch.

Make It Your Own: Delicious Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Biscuit Topper: Skip the puff pastry and drop spoonfuls of canned biscuit dough right on top of the simmering soup for the last 15 minutes of cook time (cover the pot). They’ll steam into fluffy dumplings!
• Curry Twist: Add 1-2 teaspoons of curry powder when you sauté the veggies for a warm, aromatic, and totally unique flavor profile.
• Lighten It Up: Swap the heavy cream for an additional cup of whole milk or even half-and-half. It’ll still be creamy but a tad lighter.
• Veggie Power: Add a cup of chopped mushrooms with the onions or stir in a handful of spinach with the peas for an extra green boost.
• Instant Pot Magic: Use the sauté function for Steps 1-3. Add everything except the peas, cream, and milk. Pressure cook on high for 8 minutes. Quick release, stir in the remaining ingredients, and use the sauté function again to heat through and thicken.

Chef Clara’s Notes & Kitchen Stories

This recipe has evolved so much since that first desperate Tuesday! The original version was so thick you could practically stand a spoon up in it—my partner lovingly called it “stewp.” Over time, I found the perfect broth-to-cream ratio. I also learned the hard way that adding the peas too early turns your beautiful green soup a murky, army-green color. We live and we learn!

My favorite thing to do now is to double the batch and freeze half (without the dairy). I’ll cool the soup base completely, then freeze it in a airtight container. When a cozy craving strikes, I just thaw it, reheat it on the stove, and stir in the milk and cream fresh. It tastes like it was made that day. This soup has become my ultimate gift to new parents, sick friends, or anyone who just needs a little edible comfort. I hope it becomes that for you, too.

Your Soup Questions, Answered!

Q: My soup turned out too thin! How can I thicken it?
A: No worries, this is an easy fix! Make a “slurry”: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Whisk this into your simmering soup and let it cook for a minute or two. It should thicken up beautifully. You can also let the soup simmer uncovered for a bit longer to reduce and concentrate.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is actually fantastic for making ahead. Prepare it completely, then let it cool and store it in the fridge for up to 3 days. The flavors meld and get even better! Reheat it gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating if it has thickened up too much in the fridge.

Q: My soup is too thick! How can I thin it out?
A: Easy! Just whisk in a little more chicken broth or milk until it reaches your desired consistency. Remember, it will also thicken slightly as it cools.

Q: Can I freeze Chicken Pot Pie Soup?
A: You can, but with a caveat. Cream-based soups can sometimes separate or become grainy when thawed. For best results, I recommend freezing the soup before adding the milk and cream. Prepare the soup up until the point just before you add them. Let it cool completely, then freeze. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and then stir in the fresh milk and cream.

Nourishment Note (Because Glowing from the Inside Out is the Goal!)

While I’m never about counting every single calorie (life’s too short!), I know it’s helpful to have a general idea of what’s fueling your body. This soup is a wonderfully balanced meal! It’s packed with lean protein from the chicken to keep you full, complex carbs from the potatoes and veggies for sustained energy, and yes, some healthy fats from the cream and butter that help your body absorb all the good-for-you vitamins. It’s the definition of nourishing comfort food.

**Approximate Nutritional Info (per serving, based on 8 servings):** Calories: ~380, Protein: 25g, Carbohydrates: 22g, Fat: 22g

This Creamy Chicken Pot Pie Soup delivers all the warmth and nostalgia of the classic dish without the hassle of a crust. Quick, hearty, and versatile with gluten-free and dairy-free options, it’s a family-friendly comfort food you’ll want on repeat all winter long.