Chicken Pot Pie Soup

Highlighted under: Old-Fashioned Comfort Eats

We had a chilly evening and not much in the fridge, so I decided to make this cozy Chicken Pot Pie Soup. It's warm and comforting, plus it only costs about $10 to make for the whole family. This has become a staple for us when we want a taste of home without the fuss of making an actual pie. I love how it comes together quickly, and each bowl is like a hug on a cold day.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-07T22:49:19.349Z

This soup first came to be when I was trying to mix up our usual dinner routine. One day, I found a few leftover chicken breasts, some veggies, and wanted something that reminded me of home. The idea for a soup just clicked.

As I stirred the pot, the aroma was so inviting, I couldn't help but sneak a few tastes. Honestly, the hardest part was not burning my tongue while I waited for it to cool down enough to eat. Next time I might add more herbs, like thyme, to enhance that comforting feel, but it’s already such a hit with everyone!

The Best Part

It’s a one-pot meal, so fewer dishes to clean
Leftovers last well and taste even better with a day of rest
You can make it your own with whatever veggies you have on hand

What to Know Before Making Chicken Pot Pie Soup

This Chicken Pot Pie Soup is as cozy as it sounds and surprisingly simple to prepare. If you have some leftover rotisserie chicken, you can cut down your cooking time significantly. Just toss it in right at the end before serving; it’ll save you the time of cooking and shredding chicken. Also, feel free to adjust the veggies based on what you find in your fridge. Maybe throw in some corn or green beans if you have them kicking around.

When it comes to thickening the soup, the flour mixed with heavy cream really helps give it that rich, comforting feel. Just stir it in slowly to avoid lumps, and if you find it's too thick for your liking, a splash of broth or water can make it just right. And trust me, this soup makes for fantastic leftovers; the flavors meld together beautifully overnight.

Ingredients

Before we dive into cooking, here’s what you’ll need:

Soup Ingredients

1 pound boneless, skinless chicken breasts
4 cups chicken broth (I recommend Swanson)
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons olive oil
Salt to taste
1/4 cup all-purpose flour for thickening

Now that you have everything ready, let’s get cooking!

Instructions

Here’s how to make this delicious soup:

Cook the Chicken

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they are browned and cooked through. Remove them from the pot and set aside to cool for a few minutes. Shred the chicken once cool enough to handle.

Sauté the Veggies

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened, stirring frequently so they don't stick. Toss in the minced garlic and cook for another minute until fragrant.

Add the Broth

Pour in the chicken broth and bring it to a gentle boil. Stir in the thyme, black pepper, and salt to taste. At this point, you can add a splash more broth if it looks a bit thick.

Thicken the Soup

Gradually whisk the flour into the heavy cream until smooth. Stir this mixture into the pot to thicken the soup. Continue to simmer for about 10 minutes, stirring occasionally. If it gets too thick, just add a little more broth.

Finish Up

Add the shredded chicken back into the pot along with the frozen peas. Let everything simmer together for another 5-10 minutes, or until the peas are heated through and everything is nice and hot.

And just like that, you're ready to serve this comforting soup!

Pro Tips

For a heartier soup, you can throw in some diced potatoes.
Keep an eye on the heat; if it starts boiling too hard, turn it down.
If you're feeling fancy, a sprinkle of fresh parsley on top adds a nice touch.

Scaling Chicken Pot Pie Soup for a Crowd

If you're thinking about making this soup for a bigger gathering, don’t worry, it scales up beautifully. Just double or triple the ingredients, and use a large pot or Dutch oven to accommodate everything. One tip I like is to prep the vegetables ahead of time and keep them in the fridge until you’re ready to cook. This way, you won’t feel rushed when you're ready to serve everyone. My friends love this soup, so I often make a big batch, and you can see everyone going back for seconds! Just keep in mind that larger portions may need a bit more time to simmer, so give yourself a bit of extra time if you're serving a crowd.

Questions About Recipes

→ Can I use leftover cooked chicken?

Absolutely! Just add it in when you toss in the peas.

→ Is there a way to make this soup dairy-free?

Yeah, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative.

→ What can I do if the soup is too thick?

Honestly, I usually just add more broth until it reaches the consistency I like.

→ How long does this soup last in the fridge?

It should be good for about 3-4 days, but you may want to add a splash of broth to thin it out when reheating.

→ Can I freeze this soup?

Yes, you can freeze it! Just make sure it's cooled completely before transferring it to freezer-safe containers.