Go Back
Best Creamy Chicken Pot Pie Soup (Fall Favorite!)

Best Creamy Chicken Pot Pie Soup (Fall Favorite!)

This hearty, cozy soup blends the comforting flavors of chicken pot pie into a creamy bowl of soup — perfect for chilly fall evenings or anytime you need a warm, satisfying meal. Made with tender shredded chicken, soft potatoes, and a rich broth, it's a freezer-friendly dish that doubles as the ultimate comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 2 cups potatoes diced Yukon Gold or Russet
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 onion diced
  • 4 cups chicken broth
  • 1 cup heavy cream or use half-and-half
  • 1 cup frozen peas
  • 2 tbsp butter
  • 2 tbsp flour or cornstarch for gluten-free option
  • 1 tsp dried thyme
  • salt and pepper to taste
Optional Garnishes
  • biscuit pieces or crusty bread for serving
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Slow Cooker optional, for crockpot method

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened.
  2. Sprinkle in flour and stir for 1 minute to form a roux.
  3. Add chicken broth and diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
  4. Stir in shredded chicken, frozen peas, heavy cream, thyme, salt, and pepper. Let simmer for another 5-10 minutes.
  5. Serve hot, topped with biscuit pieces or crusty bread and a sprinkle of parsley if desired.

Notes

This soup freezes well. Cool completely, store in airtight containers, and freeze. Reheat gently and stir in extra broth or cream to refresh texture. Great for batch cooking!