Introduction:
If chicken pot pie is your definition of comfort food, you’re going to fall hard for Chicken Pot Pie Soup.
It has everything you love about the classic—tender chicken, carrots, peas, celery, creamy herb sauce, and that buttery
“home-cooked” flavor—except it’s easier, faster, and made in one pot. No pie crust stress, no rolling, no waiting for a deep
bake. Just warm, creamy, cozy goodness that tastes like a hug.
The secret to a true pot pie vibe is the herb-forward creamy base: a quick roux (butter + flour) thickens
the broth into a silky soup that coats every spoonful. Add chicken, classic veggies, and a touch of cream, and suddenly you
have the flavor of pot pie—without the assembly.
And because we can’t talk about pot pie without the “crust,” this soup is best served with something flaky on the side:
warm biscuits, puff pastry dippers, pie crust crackers, or even toasted bread. Dunk, scoop, repeat.
Ingredients:
Soup base
- 3 tbsp unsalted butter
- 1 tbsp olive oil (optional, helps butter not brown too fast)
- 1 medium onion, diced
- 2–3 celery stalks, diced
- 2–3 carrots, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (low sodium preferred)
- 1 cup milk (or half-and-half for richer)
- 1/2 cup heavy cream (optional, extra cozy)
Chicken + vegetables
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 1/2 cups potatoes, diced (optional but hearty)
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 bay leaf (optional)
Seasoning (pot pie flavor)
- 1 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 2 tbsp fresh)
- 1/2 tsp dried rosemary (optional)
- 1/4 tsp paprika (optional)
For serving (the “crust”)
- Warm biscuits (store-bought or homemade)
- Puff pastry squares or strips, baked until golden
- Pie crust crackers
- Buttery toast
