When you crave the cozy, hearty flavors of a classic chicken pot pie but don’t feel like fussing with a crust, this Chicken Pot Pie Soup is the perfect solution. It’s loaded with tender chicken, colorful vegetables, fresh herbs, and a creamy, savory broth that feels like a hug in every spoonful. Paired with warm biscuits, it’s the kind of meal that turns an ordinary evening into something special.
Why You’ll Love This Recipe
-
All the flavor, none of the fuss – no pie crust required.
-
Hearty and filling – a full meal in one bowl.
-
Family-friendly – mild, comforting flavors that everyone will enjoy.
-
Customizable – use rotisserie chicken for convenience or cook your own.
Ingredients You’ll Need
-
3 Tbsp light butter, divided(I use Land O’ Lakes light butter made with canola oil)
-
3 cups rotisserie chicken(skin removed) or cooked chicken, shredded or cubed
-
1 onion, diced
-
4 celery stalks, finely chopped
-
1 cup carrots, finely chopped
-
5 cloves garlic, minced
-
1/3 cup all-purpose flour
-
2 1/2 cups small gold or Yukon potatoes, chopped into ½” pieces
-
4 cups low sodium chicken broth
-
2 1/2 tsp chicken bouillon
-
1/4 tsp black pepper
-
1/2 tsp salt
-
1/4 cup parsley, finely chopped
-
1/2 tsp dried oregano
-
1/2 tsp dried basil
-
1 Tbsp fresh thyme (or 1/2 tsp dried thyme)
-
1/4 tsp dried sage
-
1 bay leaf
-
2 cups fat-free half and half, unsweetened almond milk, or skim milk (I prefer Land O’ Lakes fat-free half and half for extra creaminess)
-
2 Tbsp cornstarch
-
1 cup frozen peas (no need to thaw)
Step-by-Step Instructions
Step 1 – Sauté the Veggies
Melt 1 tablespoon of butter in a large pot over medium-high heat. Add the onions, carrots, and celery and sauté for about 3 minutes. Stir in the garlic and cook for another minute.
Step 2 – Make the Roux
Add the remaining 2 tablespoons of butter to the pot. Sprinkle in the flour and cook, stirring continuously, for 2 minutes to remove the raw flour taste.
Step 3 – Build the Soup Base
Gradually whisk in the chicken broth until smooth. Stir in the potatoes, bay leaf, bouillon, salt, pepper, and all the seasonings.
Step 4 – Simmer
Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
Step 5 – Add Chicken
Stir in the cooked chicken and let simmer for another 5 minutes.
Step 6 – Thicken the Soup
In a small bowl, whisk together the cornstarch and half and half (or milk of choice) until smooth. Pour into the soup, stirring well.
Step 7 – Final Touch
Bring the soup back to a simmer. Stir in the peas and cook for 5–8 minutes, until the soup thickens. Remove from heat and discard the bay leaf. The soup will continue to thicken slightly as it cools.
Serving Tips
Serve hot, garnished with fresh parsley or thyme leaves. For the ultimate comfort experience, pair it with homemade biscuits or your favorite store-bought variety.
Storage & Reheating
-
Fridge: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Freeze without the dairy for up to 2 months. Add milk or half and half after reheating.
-
Reheat: Warm gently on the stove, adding a splash of broth or milk if needed.
Recipe Notes
-
For a lighter soup, use almond milk and skip the cornstarch.
-
You can swap potatoes for cauliflower for a lower-carb option.
-
Add mushrooms or corn for extra flavor and texture.
This Chicken Pot Pie Soup is the kind of dish that makes the kitchen smell amazing and brings everyone to the table. It’s a weeknight winner, a cozy weekend meal, and perfect for meal prep. Once you try it, you might just retire your pie crust for good.