This Creamy Chicken Pot Pie Soup is a warm hug in a bowl! It’s packed with tender chicken, colorful veggies, and a rich, creamy broth that makes it feel like comfort food heaven.
You know it’s a good day when this soup is on the menu. I love how easy it is to whip up, and sometimes I even sneak in extra veggies—shh, don’t tell the kids! 🍲
Key Ingredients & Substitutions
Butter: Unsalted butter adds a rich flavor to the base. If you’re watching your sodium intake, you can use olive oil instead!
Chicken: I love using rotisserie chicken for convenience, but leftover cooked chicken also works great. If you’re looking to make this vegetarian, swap it with your favorite beans or chickpeas!
Vegetables: Onions, carrots, and celery are classics for flavor. You can also add potatoes or any veggies you have on hand, like bell peppers or green beans. You can even use frozen mixed vegetables!
Half-and-Half: A rich, creamy texture is key! If you want a lighter version, use milk or almond milk. For a richer flavor, heavy cream is perfect.
How Do I Make Sure My Soup Is Creamy and Delicious?
The secret to a creamy soup lies in the right technique while thickening and combining flavors. Here’s how to get it just right:
- Start by cooking the veggies well before adding the flour. This helps build flavor.
- When adding flour, mix it well with the veggies to avoid lumps. Cooking it briefly removes the raw taste.
- Whisk in the broth gradually. This helps keep your soup smooth and prevents clumps from forming.
- Don’t boil after adding cream. Just heat gently to keep the cream from curdling.
These steps will help your Chicken Pot Pie Soup come out perfectly every time!
Delicious Creamy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- Salt, to taste
- 3-4 small cooked biscuit dough pieces or pre-baked biscuits, roughly torn (for garnish)
- Fresh thyme or parsley, for garnish (optional)
How Much Time Will You Need?
This creamy Chicken Pot Pie Soup takes about 15 minutes to prep and 30 minutes to cook, totaling around 45 minutes from start to finish. It’s quick enough for a weeknight dinner, and the comforting flavors make it perfect for any occasion!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This will bring out their natural sweetness and flavor.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant. The aroma of garlic will make your kitchen smell divine!
3. Thicken with Flour:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste. This will help thicken your soup nicely.
4. Incorporate the Broth:
Gradually whisk in the chicken broth until smooth and well combined. This is where your soup base starts to come together!
5. Combine Chicken and Veggies:
Add the shredded chicken, frozen peas, corn, dried thyme, dried parsley, black pepper, and salt to taste. Bring the mixture to a gentle simmer. Let it cook for about 10 minutes until the flavors meld and vegetables are tender. Take a moment to enjoy the aroma!
6. Add Creaminess:
Stir in the half-and-half or heavy cream and heat through, taking care not to boil. This makes your soup wonderfully creamy and rich.
7. Serve and Enjoy:
To serve, ladle the soup into bowls and top with torn biscuit pieces or pre-baked biscuits. Garnish with fresh thyme or parsley for an added touch of flavor and color. Dive in and enjoy your comforting bowl of Chicken Pot Pie Soup!
Enjoy every warm, creamy bite!
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Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables work perfectly in this recipe and save you prep time. Just toss them into the pot during the same step as fresh vegetables; they’ll cook through while your soup simmers.
What Can I Substitute for Half-and-Half?
If you prefer a lighter option, you can use whole milk or even almond milk. For a richer flavor, try heavy cream or a mix of milk and cream, to maintain the creaminess without it being too dense.
How Should Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to keep them longer, consider freezing the soup. Just remember to leave out the cream if you plan to freeze it—add it in when reheating for the best texture!
Can I Make This Soup in a Slow Cooker?
Yes! Simply sauté the vegetables in a pan first, then transfer them along with all other ingredients (except for the cream) into your slow cooker. Cook on low for 6-8 hours, adding the cream during the last 30 minutes before serving.