There’s nothing quite like the warm, comforting hug of a good soup on a chilly day. This Creamy Chicken Pot Pie Soup Recipe offers all the cozy flavors of a classic chicken pot pie but in a silky, spoonable form that’s perfect for fast family dinners or meal prepping for the week.

A large metal ladle holds one scoop of creamy white soup filled with layers of different ingredients: chunky white potato pieces, bright orange carrot chunks, small green peas, yellow corn kernels, and white pieces of cooked chicken, all mixed in a thick creamy base with small green herb bits scattered throughout and a light sprinkle of black pepper on top. The background shows more soup with the same colorful, thick texture in a pot against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

From first bite to last, this Creamy Chicken Pot Pie Soup Recipe feels like a warm kitchen moment shared with family. I love how it’s rich without being heavy, and every spoonful tastes like a homemade pot pie in soup form – all the comfort without the fuss of baking.

Deeply comforting flavors: The thyme, rosemary, and bay leaves build that classic pot pie aroma that fills your whole house.
Velvety texture: Cream, milk, and a flour roux blend to make a silky, irresistible broth every time.
Versatile and easy: Using leftover or rotisserie chicken means you can whip this up quickly on busy nights.
Perfect for ongoing meals: It reheats beautifully, tasting even better the next day once the flavors meld fully.

Ingredients & Why They Work

This recipe balances fresh vegetables, tender chicken, and a rich creamy base, creating that perfect pot pie feel in a bowl. Picking quality herbs and the right potatoes will elevate your soup from good to memorable.

Flat lay of a medium yellow onion quartered, a few peeled and diced bright orange carrots, several fresh celery ribs chopped, two russet potatoes peeled and diced, a small bunch of fresh thyme sprigs, fresh rosemary sprigs, two fresh bay leaves, a few whole eggs with clean shells, a handful of fresh bright green parsley leaves, a small white bowl of golden butter cubes, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, a small white bowl of heavy cream, a small white bowl of fresh green peas, a small white bowl of fresh yellow corn kernels, a plate of shredded cooked chicken breast pieces, and a small white bowl of coarse salt and ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds a subtle sweetness and foundational flavor; make sure to chop finely for even cooking.
Garlic: Just a touch boosts the savory depth without overpowering.
Celery: Provides that classic pot pie crunch and freshness.
Carrots: Diced small for tender bites and natural sweetness.
Chicken broth: The backbone of your soup, choose low-sodium so you can control seasoning.
Russet potatoes: Perfect for thickening the soup naturally as they cook down; peel and dice uniformly for even tenderness.
Fresh thyme & rosemary: I prefer fresh, but dried works fine; these herbs bring that garden-fresh aroma.
Bay leaves: Essential for that cozy pot pie undertone—just be sure to remove before serving!
Butter and all-purpose flour: Together they create a roux, giving the soup its silky body and that creamy pot pie feel.
Milk and heavy cream: Cream rounds out the texture, making it luscious but still light.
Frozen peas and corn: I like to add corn for a little pop of sweetness alongside peas, but peas are non-negotiable for me!
Cooked shredded chicken: Rotisserie chicken is my go-to because it’s juicy and flavorful without extra effort.
Fresh parsley: For a bright, fresh finish—don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this Creamy Chicken Pot Pie Soup Recipe depending on what’s in my fridge or pantry. Sometimes I sneak in extra veggies or swap the herbs for what’s on hand. It’s very forgiving, so you can truly make it your own.

Variation: I’ve tried it with sweet potatoes instead of russet, which adds a subtle sweetness and beautiful color. It’s a cozy twist that I highly recommend!
Diet-friendly option: Swap heavy cream for coconut milk for a dairy-free version that still feels rich.
Make it heartier: Stir in cooked quinoa or pearl barley to bulk it up for extra filling lunches.

Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe

A round white bowl filled with creamy chicken and vegetable soup, showing layers of white broth mixed with soft chunks of white chicken, orange carrot pieces, yellow corn kernels, green peas, and small potato cubes. The soup is topped with a sprig of green parsley, and a piece of torn biscuit rests inside the bowl on the left side. The bowl is placed on a round wooden plate with a silver spoon lying to the left and two golden brown biscuits on the right. The background shows a white marbled surface partly covered by a dark red cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics for That Flavor Base

Start by melting 1 tablespoon of butter in a large pot over medium-high heat. Toss in the chopped onion, celery, and carrots, and sauté for about 3 minutes until they start to soften. Then add your minced garlic and cook for just another minute—you want it fragrant but not burnt. This step builds the foundation of flavor and gets those lovely veggies tender right off the bat.

Step 2: Simmer the Potatoes and Herbs

Pour in the chicken broth and add the diced potatoes, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and bring the soup to a gentle boil, then reduce the heat to medium-low so it simmers. Press the veggies down into the broth occasionally to help them cook evenly. Let everything simmer for about 15 minutes until the potatoes are just tender. This slow simmer lets all those herbal notes infuse perfectly.

Step 3: Whip Up the Creamy Roux

While your soup simmers, melt the remaining 5 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and keep stirring constantly for about 1 ½ minutes to cook out the raw flour taste but don’t let it brown—it should stay pale. Slowly whisk in the milk little by little to avoid lumps. Keep stirring until the mixture thickens nicely but doesn’t boil. Finally, stir in the heavy cream, then cover and set it aside until ready to combine with the soup.

Step 4: Bring It All Together

Add the peas and corn to the simmering soup and let them heat through for a few minutes. Then stir in your creamy milk mixture and shredded chicken. If the soup feels too thick, I often add a bit of extra chicken broth to loosen it. Remove the bay leaves, stir in fresh parsley for that pop of brightness, and you’re ready to serve.

Top Tip

After making this Creamy Chicken Pot Pie Soup Recipe several times, I’ve learned a few tricks that take it from good to unforgettable. These tips make the whole process smoother and the flavors shine brighter.

Perfect roux consistency: Cook your flour and butter mixture just enough to remove that raw taste but don’t let it darken—this keeps the soup’s color and flavor balanced.
Herb freshening: Using fresh thyme and rosemary makes a noticeable difference; if using dried, just reduce by half because dried herbs are more concentrated.
Chicken choice matters: Rotisserie chicken works beautifully because it’s juicy and flavorful, but shredded leftover bone-in chicken gives you the best texture and taste.
Don’t skip the parsley: Stirring fresh parsley in at the end lifts the flavor and adds a lovely fresh note that makes the soup feel vibrant.

How to Serve Creamy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I usually keep garnishes simple—just a sprinkle of extra fresh parsley or a crack of black pepper. Sometimes I add a little shredded cheddar on top for that melty, cheesy hit. If you want a bit of crunch, try tiny homemade croutons or crispy bacon bits.

Side Dishes

This soup loves a buttery biscuit or flaky roll on the side. I’m a fan of classic buttermilk biscuits or even cheddar chive biscuits to keep the pot pie theme coming. A crisp green salad or roasted veggies round out the meal nicely, too.

Creative Ways to Present

For special occasions, serve this soup in mini bread bowls—oven-hollowed rolls make a beautiful, edible vessel that amps up the cozy factor. You can also drizzle a little herb oil or garnish with a sprig of fresh thyme or rosemary for a pretty, restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, where it keeps well for up to 4 days. The flavors deepen overnight, making leftovers even tastier. Just give it a good stir before reheating to bring everything back together.

Freezing

This soup freezes beautifully. I like to portion it out into freezer-safe containers or bags, leaving a little space for expansion. When you’re ready, thaw it overnight in the fridge, then warm gently on the stove, stirring occasionally.

Reheating

Reheat on the stovetop over medium-low heat, adding a splash of chicken broth or milk if it’s thickened too much. Avoid boiling to keep the cream from breaking, stirring frequently to heat evenly.

Frequently Asked Questions:

Can I use other types of chicken for this soup?

Absolutely! While I prefer rotisserie or bone-in cooked chicken for the best flavor and texture, you can use any cooked chicken you have on hand, including leftover roast chicken or even shredded turkey.

Is it okay to freeze this Creamy Chicken Pot Pie Soup Recipe?

Yes! This soup freezes really well. Just be sure to cool it completely before freezing and reheat gently to keep the creamy texture intact. When reheating, add a splash of broth or milk if it’s too thick.

Can I make this soup dairy-free?

Definitely! Swap the milk and heavy cream for coconut milk or another creamy dairy-free alternative. The roux still works well with non-dairy milk, so you’ll get a creamy consistency without the dairy.

Can I add other vegetables to this soup?

Absolutely—feel free to add mushrooms, green beans, or even diced bell peppers to customize it. Just be mindful of cooking times; add firmer vegetables early and delicate ones later so everything ends up tender and flavorful.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe is one of those dishes that quickly becomes a family favorite in my house. It’s straightforward, forgiving, and utterly satisfying – like a warm, familiar hug in a bowl. I hope you enjoy making and sharing it as much as I do, whether on busy weeknights or cozy weekends. Grab your soup pot, and let’s get cooking!