If you’re craving the cozy, creamy comfort of chicken pot pie but don’t want to fuss with pie crust, this Chicken Pot Pie Soup is the answer. It has all the beloved flavors—tender chunks of chicken, hearty vegetables, and that creamy, herb-infused broth—but served up in a big, warming bowl. Each spoonful feels like a hug, especially on chilly days when you need something filling yet soothing. The fresh thyme, rosemary, and poultry seasoning bring a depth of flavor that reminds you of Sunday dinners at home, while the butter and cream give it that velvety texture you just can’t resist.
The best part? This soup comes together in one pot, meaning fewer dishes and more time to relax. You can pair it with warm biscuits, crusty bread, or even puff pastry strips for that classic pot pie touch. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe has a way of making everyone linger around the table a little longer. It’s a wholesome, hearty dish that’s both nostalgic and satisfying in every bite.
Why You’ll Love This Recipe:
• Classic chicken pot pie flavor in a quicker, easier soup format.
• One-pot recipe with simple steps and minimal cleanup.
• Perfectly creamy without being heavy.
• Easily adaptable—swap in leftover turkey or different vegetables.
Ingredients
• 1 tablespoon canola or vegetable oil
• 1 medium yellow onion, finely chopped
• 3 celery ribs, chopped
• 2 cloves garlic, minced
• ¼ teaspoon poultry seasoning
• ¼ teaspoon ground black pepper or white pepper
• 1 teaspoon crushed rosemary
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 carrots, peeled and chopped
• 2 Yukon gold potatoes, peeled and small diced
• 2 bay leaves
• 1 cup frozen peas
• 2 ½ cups cooked, cubed rotisserie chicken breast
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper
• Dried parsley and thyme leaves, for garnish
Instructions
Heat oil in a Dutch oven or heavy stockpot over medium-high heat. Add onion and celery; cook until softened, about 5–7 minutes. Reduce heat to low. Add garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for 1 minute, stirring constantly. Turn off heat and transfer vegetables and seasonings to a plate.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes, stirring continuously. Gradually whisk in chicken broth until smooth. Add potatoes, carrots, bay leaves, and the reserved vegetables with their seasonings. Bring to a boil over medium heat, then reduce to a low simmer until potatoes and carrots are fork-tender, 15–20 minutes.
Stir in peas and chicken; simmer for 5 minutes. Remove from heat, stir in heavy cream, and season with kosher salt and freshly ground black pepper. Serve with biscuits if desired, garnished with parsley or thyme leaves.
Tips:
• For an extra indulgent touch, serve with puff pastry squares baked until golden.
• Use leftover turkey in place of chicken for a post-holiday twist.
• If you prefer a thicker soup, use an extra tablespoon of flour when making the roux.
Storage:
Cool completely before storing in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed. This soup can also be frozen for up to 2 months—thaw in the fridge overnight before reheating.
