Chicken Pot Pie Soup

Chicken Pot Pie Soup brings all the cozy, homestyle flavors of a classic pot pie—tender chicken, hearty vegetables, creamy broth—without the fuss of a crust. It’s richly seasoned with herbs, full of comforting textures, and comes together easily for a satisfying weeknight meal. Serve it with warm biscuits for the full pot pie experience. This soup is comforting, filling, and guaranteed to become a family favorite.

Ingredients

• 3 tablespoons light butter, divided
• 3 cups rotisserie or cooked chicken, shredded or cubed
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small Yukon or gold potatoes, chopped into 1/2-inch pieces
• 4 cups low-sodium chicken broth
• 2 1/2 teaspoons chicken bouillon
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup parsley, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon fresh thyme (or 1/2 teaspoon dried)
• 1/4 teaspoon dried sage
• 1 bay leaf
• 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
• 2 tablespoons cornstarch
• 1 cup frozen peas

Directions

1. Melt 1 tablespoon butter in a large pot over medium-high heat. Sauté onions, carrots, and celery for 3 minutes.
2. Add garlic and cook 1 minute more.
3. Add remaining 2 tablespoons butter; whisk in flour and cook 2 minutes, stirring continuously.
4. Slowly whisk in chicken broth.
5. Add potatoes, bay leaf, bouillon, salt, pepper, and all dried herbs.
6. Simmer 15–20 minutes, until potatoes are tender.
7. Stir in cooked chicken and simmer 5 minutes.
8. Whisk cornstarch into half-and-half (or chosen milk) until smooth, then stir into soup.
9. Bring to a gentle simmer, add peas, and cook 5–8 minutes until thickened.
10. Remove bay leaf, garnish with parsley or thyme, and serve warm.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6

Tips

• Avoid boiling after adding dairy—gentle simmering keeps the soup silky and prevents curdling.
• The soup thickens as it cools; add a splash of broth when reheating to loosen the texture.

FAQ

Can I use leftover turkey instead of chicken?
Yes—turkey works beautifully in this soup.

Can I make it dairy-free?
Use unsweetened almond milk or another dairy-free milk; thicken with cornstarch as directed.

Can I freeze this soup?
It freezes best before adding the dairy mixture; add half-and-half when reheating.

Are peas required?
No—omit or replace with corn or green beans.

What can I serve with it?
Biscuits, crusty bread, or a simple green salad are perfect pairings.