Easiest Chicken Pot Pie Soup Recipe Ever!

Introduction

Growing up, my grandmother made the flakiest chicken pot pie I’ve ever had. This soup version? It captures that same nostalgic comfort in a single pot—minus the fuss of pie crust. It’s perfect for busy weeknights when you need something warm, creamy, and nourishing without sacrificing flavor.

Prep Time

15 Minutes

Cook Time

30 Minutes

Servings

6 Persons

Diet Type

High-Protein

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Creamy Without the Canned Soup: No shortcuts or artificial bases—just real ingredients and a perfect roux.
One Pot Wonder: Minimal cleanup, maximum comfort.
All the Classic Flavors: Chicken, carrots, peas, celery, and herbs wrapped in a rich broth.
Quick & Easy: From prep to table in under 45 minutes.
Customizable: Works with rotisserie chicken, leftover turkey, or even dairy-free alternatives.

Ingredients for Recipe

2 tablespoons butter: Unsalted; forms the base of your roux.
1 tablespoon olive oil: Prevents the butter from burning.
1 medium onion, diced: Use yellow onion for subtle sweetness.
2 cloves garlic, minced: Fresh garlic is essential; avoid pre-minced jars.
2 medium carrots, sliced: Adds natural sweetness and color.
2 celery stalks, chopped: Classic soup aromatic.
1/3 cup all-purpose flour: Thickens the soup beautifully; whisk it well.
4 cups chicken broth: Preferably low sodium and homemade if available.
1 ½ cups cooked chicken, shredded: Rotisserie or leftovers work wonders.
1 cup frozen peas: No need to thaw—just toss them in.
1 cup heavy cream: Adds velvety richness. For lighter version, use half-and-half.
Salt & freshly cracked black pepper, to taste
Fresh thyme or parsley, chopped (for garnish)

Step-by-Step Instructions

Sauté the aromatics: In a large Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
Add garlic: Stir in garlic and cook 30 seconds.
Make the roux: Sprinkle in flour, stirring constantly for 1–2 minutes. It should look like wet sand.
Deglaze and simmer: Gradually whisk in chicken broth, scraping up any bits stuck to the bottom. Bring to a gentle simmer and cook for 10–12 minutes until slightly thickened.
Add chicken & peas: Stir in shredded chicken and peas. Simmer for 5 more minutes.
Cream it up: Lower the heat and stir in heavy cream. Let it heat through without boiling.
Season & serve: Taste and adjust seasoning. Ladle into bowls, garnish with herbs, and serve with warm biscuits or puff pastry.

Chef’s Insight: Don't let the garlic brown—it turns bitter fast.

Pro Tips & Common Mistakes to Avoid

Use leftover rotisserie chicken to save time and deepen flavor.

Add a splash of white wine while deglazing for added complexity.

Avoid boiling after adding cream—it can split or curdle.

Don’t skip the roux—cornstarch won’t give the same texture or flavor.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Warm leftovers in a pot over medium-low heat. Store in the fridge up to 4 days or freeze up to 2 months. Soup thickens in the fridge—just add a splash of broth or cream when reheating to bring it back to life.

Easiest Chicken Pot Pie Soup Recipe Ever!

This Chicken Pot Pie Soup delivers all the cozy, creamy flavor of a classic pot pie—without the crust or hassle. Made in one pot with tender chicken, vegetables, and a rich broth, it’s the ultimate comfort soup ready in under 45 minutes.

2 tbsp Butter
1 tbsp Olive oil
1 medium Onion
2 cloves Garlic
2 medium Carrots
2 stalks Celery
⅓ cup All-purpose flour
4 cups Chicken broth
1½ cups Cooked chicken
1 cup Frozen peas
1 cup Heavy cream
to taste Salt
to taste Black pepper
For garnish Fresh thyme or parsley

Sauté the aromatics: In a large Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
Add garlic: Stir in garlic and cook 30 seconds.
Make the roux: Sprinkle in flour, stirring constantly for 1–2 minutes. It should look like wet sand.
Deglaze and simmer: Gradually whisk in chicken broth, scraping up any bits stuck to the bottom. Bring to a gentle simmer and cook for 10–12 minutes until slightly thickened.
Add chicken & peas: Stir in shredded chicken and peas. Simmer for 5 more minutes.
Cream it up: Lower the heat and stir in heavy cream. Let it heat through without boiling.
Season & serve: Taste and adjust seasoning. Ladle into bowls, garnish with herbs, and serve with warm biscuits or puff pastry.

Start with a Foundation That Speaks: Every comforting soup begins with patience. Slowly sweat your onions, carrots, and celery—not to brown, but to coax out sweetness that forms the savory backbone of this soup. Let them release their aroma before you move on.
Thicken With Intention: The roux isn’t just a formality—it’s where creaminess begins. Cook the flour just enough to lose its raw edge, but not so long that it darkens and changes the flavor. This is a pot pie soup, not gravy.
Build in Layers, Not Chaos: Add your garlic once the aromatics are soft, not before. Pour in broth gradually, whisking to avoid lumps. Then comes the chicken—tender, shredded, and pre-cooked to keep things fast but flavorful.
Cream Is the Last Word: Heavy cream should enter only when the flame softens. Let it enrich—not boil. It’s a finishing touch, not the cooking liquid.
Finish Like a Pro: Just before serving, garnish with fresh herbs, a dash of pepper, or a warm biscuit on the side. It’s these final strokes that transform a humble soup into a masterpiece of comfort.

FAQs

Absolutely! Substitute olive oil for butter and use unsweetened oat milk and coconut cream.

Use a 1:1 gluten-free flour blend or thicken with cornstarch slurry at the end.

Homemade biscuits, puff pastry sticks, or even garlic toast.

If classic comfort is what you’re after—but your schedule says no way to pie crust—this Chicken Pot Pie Soup is your golden ticket. It’s rich, nostalgic, and perfect for cozy nights in.

Easiest Chicken Pot Pie Soup Recipe Ever!