Chicken Pot Pie Soup

This easy chicken pot pie soup is creamy, comforting, and ready in about 30 minutes. Paired with from-scratch biscuits, it’s like a warm hug in a bowl. It’s the perfect addition to your weeknight meal plan!

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I love chicken pot pie, especially with a homemade crust. But it’s often too much work for a busy weeknight — I need something ready in 30–45 minutes. This soup delivers that classic flavor without the fuss.

Made with simple, budget-friendly ingredients, this chicken pot pie soup uses leftover roast chicken and hearty vegetables for a cozy, satisfying dinner. It pairs perfectly with sourdough bread or biscuits.

When I want to take it up a notch, I serve this 30-minute chicken pot pie soup with my easy homemade biscuits. They take just 10 minutes to make and are surprisingly tender, even without buttermilk.

Why you’ll love this 30-minute chicken pot pie soup recipe

• Ready in 30-45 minutes
• Uses leftover chicken
• Budget-friendly ingredients
• One-pot meal = easy cleanup
• Cozy and kid-friendly

Don’t forget to pin this recipe!

Ingredients for chicken pot pie soup

• Butter or olive oil
• Onion
• Carrots
• Celery
• Garlic
• Dried or fresh thyme
• Bay leaves
• Salt and pepper
• Potatoes
• Low-sodium chicken broth or bone broth
• Cooked chicken (leftover roast chicken, breasts, or thighs)
• Frozen peas
• Frozen corn
• Flour
• Heavy cream

Notes

• Feel free to use homemade or store-bought broth. I recommend homemade bone broth. It adds more flavor, protein, vitamins, and minerals. 
• You can use a rotisserie chicken in a pinch.
• You can use frozen mixed vegetables (usually green beans, peas, corn, carrots) instead of separate bags of peas and corn. 

Tools you’ll need

• Large lidded pot or Dutch oven — I’m using a 5.5-quart Dutch oven here
• Knife — I can’t live without this 6-inch Victorinox knife. It stays sharp for a long time but is also easy to sharpen.
• Chopping board
• Potato peeler
• Garlic press — this one from Amazon is my favorite. It has a built-in cleaner to push out garlic peels!
• Measuring spoons
• Measuring cups

How to make this cozy chicken pot pie soup (Step-by-step)

Heat butter or oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté until onions are translucent. Meanwhile, shred your cooked chicken. 

Add the minced garlic, thyme, salt, pepper, and bay leaves. Stir. Then add the potatoes, chicken, broth, and water. Cover and bring to a simmer. 

Simmer on medium-low for 20-25 minutes, until the potatoes are fork-tender. This is a good time to make these quick homemade biscuits!

Remove the bay leaves. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour into the soup, stirring constantly to prevent lumps.

Stir in the frozen peas and corn, then return the soup to a gentle simmer. It will thicken as it cooks. When you’re ready to serve, ladle the soup into bowls and serve with your warm, homemade biscuits. Delicious!

If you try this cozy chicken pot pie soup and love it, I’d be so grateful if you left a 5-star rating — it really helps my recipes reach more families like yours!

FAQs: Creamy chicken pot pie soup

Can I make chicken pot pie soup ahead of time?

Yes! This soup reheats beautifully. Just wait to add the cream until reheating for the best texture.

Tips for freezing this soup

Soups with dairy typically don’t freeze well. For best results, freeze this soup before adding the cream. When reheating, simply stir in the cream and flour mixture after warming. This helps maintain the best texture and flavor.

Can you make creamy chicken pot pie soup in an Instant Pot?

Short on time? You can easily make this chicken pot pie soup in the Instant Pot for an even quicker, hands-off dinner.

Start by turning your Instant Pot to the sauté setting and melting the butter. Add the onion, carrots, celery, and garlic. Sauté for about 3 minutes, or until the onion is soft and translucent.

Next, stir in the thyme, bay leaves, salt, and pepper. Add the potatoes, broth, shredded chicken, peas, and corn.

Secure the lid, set the cook time to 7 minutes, and press start. Once the time goes off, allow the pressure to naturally release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.

Remove the lid. Stir in the flour and cream mixture, whisking well to prevent lumps. Let the soup sit on the “Keep Warm” setting for a few minutes to thicken before serving.

How can I make chicken pot pie soup allergen-friendly?

For gluten sensitivities: The flour helps thicken the soup, but you can easily substitute it with cornstarch or arrowroot powder. You can also leave it out entirely — you’ll just end up with a slightly thinner broth.

For dairy allergies: To make this dairy-free, use a dairy-free cream alternative or replace 1 cup of broth with unsweetened dairy-free milk, such as almond, coconut, or soy.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great time-saving option.

How do I thicken chicken pot pie soup?

Flour and cream help thicken this soup. You can also use cornstarch or arrowroot powder.