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5 from 2 votes

Chicken Pot Pie Soup

A cozy, creamy, hearty soup loaded with tender chicken, potatoes, peas, onion, celery and carrots.  All the flavors of a homey chicken pot pie without the crust!
Course: Dinner, Soup
Servings: 8
Author: Tricia


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
  • 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.