Here is a creamy, cozy Chicken Pot Pie Soup recipe — all the classic flavors of chicken pot pie, but easier, faster, and served in a bowl. Thick, hearty, and perfect with biscuits or crusty bread.

🥣 Chicken Pot Pie Soup

Serves: 4–6
Time: 35–45 minutes
Difficulty: Easy

⭐ Ingredients

Base

• 3 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Thickener

• ¼ cup flour

Liquids

• 4 cups chicken broth
• 1 cup milk or half-and-half
• ½–1 cup heavy cream (for rich pot-pie flavor)

Add-ins

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 1 large potato, peeled and diced (optional but very good)

Seasonings

• 1 tsp salt, more to taste
• ½ tsp black pepper
• ½ tsp thyme
• ½ tsp parsley
• 1 bay leaf (optional)

Optional “pie crust” topping

• Biscuits, puff pastry squares, or buttered toast
• Or crushed Ritz crackers for a buttery faux-crust

👩‍🍳 Instructions

1. Sauté the Vegetables

1. Melt butter + olive oil in a large pot over medium heat.
2. Add onion, carrots, celery, and sauté 5–7 minutes until softened.
3. Add garlic and cook 30 seconds.

2. Make the Roux

1. Sprinkle flour over the vegetables.
2. Cook 1–2 minutes, stirring, until lightly golden.

3. Add Broth & Simmer

1. Slowly pour in chicken broth, whisking until smooth.
2. Add potatoes if using, plus thyme, parsley, pepper, and bay leaf.
3. Bring to a simmer and cook 10–12 minutes until potatoes are tender and soup thickens.

4. Add Chicken & Cream

1. Stir in milk/half-and-half, then heavy cream.
2. Add cooked chicken, peas, and corn.
3. Simmer 5 more minutes.
4. Taste and adjust salt/seasonings.

5. Serve

Ladle into bowls and top with:

• Buttery biscuits
• Puff pastry squares (baked separately)
• Crushed crackers
• Or nothing at all — it’s great on its own!

🍽️ Tips & Variations

Extra thick

Reduce broth by ½ cup or add another tablespoon of flour when making the roux.

Healthier version

Use milk instead of cream and skip the potato.

Vegetable-loaded

Add mushrooms, green beans, or diced zucchini.

Cheddar Pot Pie Soup

Stir in 1 cup shredded cheddar at the end.

Turkey Pot Pie Soup

Swap chicken for cooked turkey — perfect for leftovers.

If you’d like, I can also give you:
🥧 Chicken Pot Pie Casserole • 🥣 Slow Cooker Pot Pie Soup • 🍗 Crust-on-top baked version