All the Comfort of a Classic Pie—In a Spoonful
This creamy, soul-warming Chicken Pot Pie Soup takes everything you love about the classic dish—tender chicken, hearty veggies, velvety broth—and delivers it in a cozy bowl, no crust required. It’s rich without being heavy, nourishing yet indulgent, and perfect for chilly nights when all you want is comfort in a bowl.
Whether you’re looking for a weeknight dinner or a freezer-friendly make-ahead meal, this recipe satisfies all cravings for something warm, savory, and deeply satisfying.
🧄 Ingredients
Main Ingredients
| Ingredient | Amount |
|---|---|
| Light butter (divided) | 3 tablespoons |
| Cooked chicken (shredded or cubed) | 3 cups |
| Onion, diced | 1 medium |
| Celery stalks, finely chopped | 4 |
| Carrots, finely chopped | 1 cup |
| Garlic, minced | 5 cloves |
| All-purpose flour | ⅓ cup |
| Yukon Gold or gold potatoes, chopped | 2 ½ cups |
| Low-sodium chicken broth | 4 cups |
| Chicken bouillon granules or paste | 2 ½ teaspoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
Seasonings
Fresh parsley, chopped – ¼ cup
Dried oregano – ½ teaspoon
Dried basil – ½ teaspoon
Fresh thyme – 1 tablespoon (or ½ tsp dried)
Dried sage – ¼ teaspoon
Bay leaf – 1
To Thicken & Finish
Fat-free half and half (or whole milk) – 2 cups
Cornstarch – 2 tablespoons
Frozen peas (do not thaw) – 1 cup
🍲 Instructions
1. Sauté the Veggies
In a large Dutch oven or soup pot, melt 1 tablespoon of butter over medium-high heat. Add the diced onion, celery, and carrots. Cook for about 3–4 minutes until just softened. Add the garlic and cook for another 30 seconds to 1 minute until fragrant.
2. Build the Roux
Add the remaining 2 tablespoons of butter. Once melted, sprinkle in the flour and whisk constantly for 1–2 minutes until a smooth roux forms and it starts to smell nutty—this helps thicken the soup later.
3. Add Broth & Simmer
Gradually whisk in the chicken broth to avoid clumps. Add the chopped potatoes, bay leaf, bouillon, salt, pepper, parsley, oregano, basil, thyme, and sage. Stir well.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
4. Stir in Chicken & Cream Mixture
Add the shredded or cubed cooked chicken and simmer for another 5 minutes.
Meanwhile, whisk together the half and half (or milk) and cornstarch in a small bowl until fully dissolved. Slowly pour into the soup while stirring constantly to avoid curdling.
5. Finish with Peas & Thicken
Stir in the frozen peas and continue to simmer for 5–8 minutes, or until the soup thickens to your desired consistency. Remove the bay leaf before serving.
🥐 Serving Suggestions
Serve with: Flaky biscuits, puff pastry twists, or crusty sourdough bread.
Top with: Extra chopped parsley, cracked black pepper, or even a drizzle of cream.
Make it special: Bake mini puff pastry rounds and place one on top of each bowl for a faux “crust.”
💡 Tips & Variations
Rotisserie Shortcut: Use rotisserie chicken for extra flavor and less prep.
Gluten-Free Option: Use a gluten-free flour blend in the roux.
Creamy Swap: Greek yogurt can replace half the cream for a lighter version.
Veggie Boost: Add chopped mushrooms, corn, or green beans for extra heartiness.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months (note: cream may slightly separate but stir well after reheating).
Reheat: Gently reheat on the stove over medium-low heat, adding a splash of broth or milk if needed.
🥄 Final Thoughts
Chicken Pot Pie Soup is one of those rare recipes that tastes like a hug. It’s cozy, filling, and packed with the familiar flavors you crave—but without the fuss of rolling out pie dough. Whether you’re curled up with a blanket or hosting a casual winter dinner, this creamy bowl of comfort is always a good idea.
