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Creamy, cozy and hearty Chicken Pot Pie Soup
All the flavors of a homey chicken pot pie without the crust!
Fully loaded creamy Chicken Pot Pie Soup made with tender chunks of chicken, potatoes, peas, onion, celery and carrots. This soup is easy to make and so flavorful, it’ll be an instant family favorite!
I recently made another big pot of rich, homemade chicken broth for our soup and stew recipes. It never goes to waste in our house and freezes perfectly.
We use homemade broth as the base for almost all our hearty chicken recipes like Homemade Chicken and Dumplings, Chicken Noodle Soup, and a family favorite, Chicken Noodle Casserole.
While you’re welcome to pick up store-bought low sodium chicken broth for this recipe, I highly recommend trying it with homemade if you have the time. If using store-bought broth, cut a little more time from the prep by using a rotisserie chicken.
Ingredients needed to make Chicken Pot Pie Soup:
- homemade chicken broth or store-bought
- salt and pepper
- fresh thyme
- cooked chicken (from the homemade broth or use a rotisserie chicken)
- unsalted butter
- all-purpose flour
- milk or half-and-half
- russet potatoes
- frozen peas
TIPS: This is a mild but richly flavored soup, similar to a creamy potato soup. Season the soup with plenty of black pepper and just a little bit of salt, depending on the type of broth you use for the base.
However, if you use canned or store-bought broth you may not need additional salt. Also, if you pick up a salty rotisserie chicken, double check the seasoning before adding more.
How to make Chicken Pot Pie Soup
There are many options available for making this soup.
First make our easy homemade chicken broth and dice up the cooked chicken for this soup. This first step can be done several days in advance, if desired. Simply refrigerate the chicken broth and the cooked chicken in airtight containers.
Homemade chicken broth and the resulting cooked chicken can also be frozen ahead with great results.
Another option is to use store-bought chicken stock or broth to poach chicken breasts then add to this soup. This is one of my favorite methods for cooking chicken for use in soups, salad and casseroles.
When poaching chicken, I start with low-sodium broth and flavor the poaching liquid with a little white wine, whole black peppercorns and sprigs of thyme or other herbs. This method makes the most tender, flavorful chicken breasts.
C. In addition to the options above, try our favorite shortcuts and use store-bought chicken broth and a rotisserie chicken for quick and easy Chicken Pot Pie Soup.
Once you have cooked chicken on hand, the remaining steps come together quickly.
- First, melt the butter in a Dutch oven or heavy bottom soup pot over medium high heat. Add the vegetables and sauté until slightly soft.
- Next stir in flour and continue cooking for 2-3 minutes more.
- Gradually add the chicken broth and then the milk.
- Add the potatoes and bring the soup to a boil. Reduce the heat to low, cover and simmer until the potatoes are just tender.
- Gently stir in the diced chicken and frozen peas and cook until heated through.
Serve the soup topped with plenty of fresh ground black pepper, saltines, or the yummy little oyster crackers pictured above.
For a little extra fun, cut a pastry crust into strips and bake until well browned. Dunk the crust into the soup instead of crackers and get the whole pot pie experience!
Can you freeze Chicken Pot Pie Soup?
This soup freezes very well if sealed in an airtight container. Thaw overnight in the refrigerator and rewarm gently. Add a splash of chicken broth or milk if needed.
However, if you’re planning to make and freeze this soup ahead, I recommend undercooking the potatoes by just a few minutes. Again, rewarm gently and add a little milk or broth if needed.
And finally, to make the soup ahead, refrigerate and rewarm later, undercook the potatoes and wait to add the chicken and peas until almost ready to serve.
Each of these easy options will result in a wonderful bowl of hearty soup you’re all going to love.
It’s probably no big surprise that we love homey, cozy, chicken based comfort foods here at SRFD.
One of our all time favorites is this delicious Chicken Pot Pie with Herb Biscuits. I wouldn’t steer your wrong; it’s crazy good and is frequently on our Sunday Family Dinner rotation. Especially when I have tons of wonderful homemade chicken broth in the freezer!
Another one of my cozy favorites is our Cheesy Chicken Broccoli and Rice Casserole. This is a very filling casserole with plenty of flavor and great textures.
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Chicken Pot Pie Soup
For the chicken:
- 4 cups low-sodium chicken broth
- ¼ teaspoon salt
- 1 teaspoon fresh ground black pepper
- a few sprigs fresh thyme
- 3 boneless, skinless chicken breasts (or 3 cups diced, cooked chicken i.e. rotisserie)
For the soup:
- 5 tablespoons unsalted butter
- 1 large onion diced
- 2 ribs celery diced
- 2 large carrots peeled and diced
- ⅓ cup unbleached all-purpose flour
- 3 ½ cups chicken broth or stock
- 2 cups whole milk or half-and-half
- 2 russet potatoes peeled and diced
- 1 cup frozen peas
- 3 cups diced cooked chicken
- ½ teaspoon salt or to taste
- 1 teaspoon fresh ground black pepper plus more to taste
To make the chicken:
- (Skip this step if you want to use rotisserie chicken or already have cooked chicken on hand.)
- Combine the chicken broth, ¼ teaspoon salt, 1 teaspoon fresh ground black pepper and thyme springs in a large skillet or sauté pan with a tight fitting lid.
- Bring the mixture to a boil, then add the chicken breasts making sure they fit in a single layer. Reduce the heat to a simmer and covered. Cool for 15 minutes, turning the chicken breasts once.
- Turn off the heat (but don’t move the pan) and allow the chicken to rest in the hot broth and finish cooking for another 15 to 20 minutes while preparing the soup ingredients. Remove the chicken from the pan and cut into bite sized pieces. Set aside. Discard the thyme sprigs. Strain the broth and set aside until ready to use in the soup.
To make the soup:
- Melt the butter in a heavy bottom dutch oven or soup pot, over medium heat. Add the onion, celery and carrots and sauté until the carrots are slightly soft, about 5 minutes. Stir in ⅓ cup of flour and blend until all vegetables are covered. Continue cooking the vegetable/flour mixture for 2-3 minutes, stirring constantly. Gradually add the chicken broth and milk, and then the potatoes. Bring the soup to a simmer, then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the potatoes are tender, about 20-30 minutes.
- Remove the lid and add the diced chicken and frozen peas. Stir gently and cook for just a few minutes, or just until the chicken is warmed through. Check the seasoning and adjust if needed. Serve immediately with plenty of fresh ground black pepper, crackers or crusty bread.
- Substitute 3 cups pre-cooked chicken for the chicken breasts.
- If desired, add 8 ounces diced mushrooms to the soup. Add the mushrooms to the pan before sautéing the onion and celery mixture.
Finally, if you’re craving more chicken soup recipes, try this Low Carb Chile Relleno Chicken Soup and maybe a pot of this beautiful Sicilian Chicken Soup, They both sound absolutely perfect to me!
If you love buffalo chicken wings, you’re going to go nuts for our Buffalo Chicken Chowder. So much flavor in a creamy bowl of hearty soup.
Another favorite is our silky, Creamy Chicken Gnocchi Soup made with pillowy soft potato gnocchi, tender chunks of chicken and loads of fresh spinach. This is an Italian restaurant copycat that’s so much better than the original.
Creamy Chicken and Wild Rice Soup is a personal favorite of mine. Made with mushrooms and bacon and a nice nutty bite from the wild rice, it’s pure comfort food.
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