Easy Creamy Chicken Pot Pie Soup

Think You Need a Pie Crust for That Classic Comfort Food Flavor? Think Again.

What if you could enjoy every single savory, herb-infused spoonful of a classic chicken pot pie without ever turning on your oven? This Easy Creamy Chicken Pot Pie Soup delivers all the beloved flavors of the traditional dish in a fraction of the time, making it the ultimate weeknight comfort food solution.

Packed with tender chicken, vegetables, and a luxuriously creamy broth, this soup is a complete meal in a bowl. It’s the perfect way to warm up on a chilly evening and is guaranteed to become a new family favorite.

Ingredients

This Easy Creamy Chicken Pot Pie Soup comes together with simple ingredients that create a rich, velvety broth filled with tender chicken and hearty vegetables.

• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 ounces white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 teaspoons salt (or to taste)
• 1/2 teaspoon black pepper
• 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream
• 1/4 cup parsley, finely chopped, plus more for garnish

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Easy Creamy Chicken Pot Pie Soup comes together about 30% faster than traditional pot pie recipes, making it a perfect weeknight comfort food solution.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 cups of cooked, shredded chicken, 1 diced onion, 2 sliced carrots, 2 chopped celery stalks, 3 minced garlic cloves, 1/3 cup of all-purpose flour, 4 cups of chicken broth, 1 cup of heavy cream, and 1 cup of frozen peas. Having everything prepped and measured beforehand makes this Easy Creamy Chicken Pot Pie Soup come together seamlessly.

Step 2 — Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the diced onion, sliced carrots, and chopped celery, sautéing for 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 3 — Create the Roux

Sprinkle the 1/3 cup of flour over the sautéed vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. This roux will act as the thickening agent for your soup, giving it that classic pot pie consistency.

Step 4 — Gradually Add Liquids

Slowly pour in the 4 cups of chicken broth while continuously whisking to prevent any lumps from forming. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for 10 minutes, stirring occasionally, until the soup has thickened slightly.

Step 5 — Incorporate Cream and Chicken

Stir in the 1 cup of heavy cream and the 2 cups of shredded cooked chicken. For the best flavor, use rotisserie chicken or leftover roasted chicken. Allow the soup to heat through for about 5 minutes, but do not let it boil vigorously once the cream is added.

Step 6 — Add Final Ingredients and Season

Mix in the 1 cup of frozen peas and cook for another 3-4 minutes until they are tender. Season generously with salt, black pepper, and a pinch of dried thyme to taste. The soup is ready when it is hot, creamy, and all the vegetables are tender.

Step 7 — Serve and Enjoy

Ladle the hot Easy Creamy Chicken Pot Pie Soup into bowls. For an authentic pot pie experience, top with homemade or store-bought biscuit pieces or flaky pie crust croutons. Serve immediately while hot.

Nutritional Information

Calories	380
Protein	28g
Carbohydrates	22g
Fat	20g
Fiber	3g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Swap: Turkey or Tofu — Use ground turkey or crumbled firm tofu for a leaner option with a similar hearty texture.
• Lower-Carb Thickener — Replace flour with xanthan gum or a cornstarch slurry to reduce carbs while maintaining creaminess.
• Dairy-Free Creaminess — Substitute heavy cream with full-fat coconut milk or unsweetened almond milk for a rich, plant-based version.
• Gluten-Free Crust Topping — Serve with gluten-free crackers or a side of baked almond flour biscuits instead of traditional pie crust.
• Low-Sodium Broth — Use homemade or no-salt-added chicken broth to control sodium levels without sacrificing depth of flavor.
• Veggie Boost — Add extra non-starchy vegetables like zucchini or spinach to increase fiber and nutrients.
• Light Cream Option — Swap heavy cream for half-and-half or evaporated milk to cut calories while keeping the soup creamy.
• Herb-Infused Flavor — Amplify fresh herbs like thyme or rosemary to enhance taste without relying on salt or fat.

Serving Suggestions

• Pair this Easy Creamy Chicken Pot Pie Soup with warm, flaky biscuits or crusty bread for dipping.
• Serve it in a hollowed-out bread bowl for a fun and edible presentation that echoes the classic pot pie crust.
• Perfect for a cozy weeknight dinner or a casual weekend lunch with family.
• Garnish with fresh chopped parsley or thyme and a crack of black pepper for a pop of color and freshness.
• Offer a side salad with a light vinaigrette to balance the rich, creamy soup.
• Ideal for potlucks or holiday gatherings, as it’s a comforting crowd-pleaser.

This soup brings all the classic comfort of a homemade chicken pot pie in a simple, spoonable form.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Simmer just until cooked through, then shred or dice.
• Mistake: Using a thin broth base that lacks richness. Fix: Start with a good quality chicken stock and a roux for creaminess.
• Mistake: Adding all vegetables at once, leading to mushy peas and carrots. Fix: Add quicker-cooking veggies like peas at the very end.
• Mistake: Not seasoning in layers, resulting in a bland soup. Fix: Season the broth, the vegetables, and again at the end to taste.
• Mistake: Letting the soup come to a rolling boil after adding dairy, which can cause curdling. Fix: Keep the heat low and gentle once cream or milk is incorporated.
• Mistake: Skipping the pie crust topper, missing the classic pot pie element. Fix: Serve with baked puff pastry croutons or pie crust strips on top.
• Mistake: Making the soup too thick initially, as it will continue to thicken upon standing. Fix: Aim for a slightly thinner consistency than desired right off the heat.
• Mistake: Using raw flour directly in the hot liquid, which can create lumps. Fix: Always make a slurry with cold broth or water first, or use a roux.

Storing Tips

• Fridge: Cool your Easy Creamy Chicken Pot Pie Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

For best results when reheating, you may need to add a splash of broth or cream to maintain the soup’s creamy consistency.

Conclusion

This Easy Creamy Chicken Pot Pie Soup delivers all the comforting flavors of the classic dish in a simple, spoonable form. It’s the perfect cozy meal for any night of the week. We’d love to hear how yours turns out—please leave a comment with your review, and don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Easy Creamy Chicken Pot Pie Soup ahead of time?

Yes, you can prepare this soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to restore the creamy consistency.

What can I use instead of heavy cream for a lighter version?

For a lighter option, substitute half-and-half or whole milk for the heavy cream. Keep in mind the soup will be slightly less rich, but it will still deliver the comforting flavors of this Easy Creamy Chicken Pot Pie Soup.

Can I freeze this soup?

We do not recommend freezing this Easy Creamy Chicken Pot Pie Soup, as the dairy-based broth may separate and become grainy when thawed. For best results, enjoy it fresh or refrigerated for a few days.