Chicken Pot Pie Soup is the kind of bowl that feels like a warm hug on a busy weeknight. This creamy chicken soup blends classic pot pie flavors—tender shredded chicken, potatoes, carrots, and peas—in an easy one-pot dinner you can make in about 30 minutes. It’s special because it delivers all the cozy comfort of a pot pie without the fuss of pastry, perfect for chilly evenings, meal prep, or when kids (and adults) want something familiar and soothing.
Why you’ll love this dish
This soup is quick, comforting, and budget-friendly: tender chicken and hearty vegetables swim in a rich, creamy broth that stretches into several meals. It’s a great way to use leftover roasted chicken or a rotisserie bird, and the mild thyme and buttered onion base make it kid-approved yet grown-up enough for company.
“My whole family declared this their new favorite weeknight meal — creamy, filling, and so easy!”
How this recipe comes together
You’ll start by sautéing aromatics in butter, then add the root vegetables to soften. A splash of chicken broth turns everything into a flavorful base, and shredded chicken plus heavy cream finish the soup into a velvety pot-pie-inspired bowl. The method is forgiving: adjust thickness by simmer time or extra cream, and swap veggies as you like. If you enjoy pot pie flavors in new formats, consider pairing this with a pasta twist like Classic Chicken Pot Pie Pasta.
What you’ll need
1 lb chicken breast, cooked and shredded, 2 cups chicken broth, 1 cup heavy cream, 2 cups potatoes, diced, 1 cup carrots, diced, 1 cup peas, 1 onion, chopped, 2 cloves garlic, minced, 2 tbsp butter, 1 tsp thyme, Salt and pepper to taste
Substitution tips:
- No heavy cream? Use half-and-half plus a tablespoon of butter, or full-fat milk with a cornstarch slurry to thicken.
- Swap frozen peas for green beans or corn in a pinch.
- Use leftover cooked turkey instead of chicken for a Thanksgiving-style twist.
Directions to follow
- Melt 2 tbsp butter in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent, about 3–4 minutes.
- Stir in the diced potatoes and carrots and cook for about 5 minutes to take the raw edge off.
- Pour in 2 cups chicken broth and bring the pot to a boil.
- Reduce heat to a simmer, then add 1 lb cooked, shredded chicken, 1 cup peas, 1 cup heavy cream, 1 tsp thyme, and salt and pepper to taste.
- Let the soup simmer gently for 15–20 minutes, until the potatoes and carrots are tender and flavors meld.
- Taste and adjust seasoning, then ladle into bowls and serve warm.
Best ways to enjoy it
Serve this soup with a crisp green salad or buttered crusty bread for dipping. For crunch, top bowls with toasted breadcrumbs or chopped parsley. It also pairs nicely with lighter sides, such as steamed green beans or a simple slaw. If you want a heartier meal, serve alongside a buttered noodle or the creamy twist of Cabbage in Chicken Soup-style sides for extra veg.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cool completely and store in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent the cream from separating; add a splash of broth or milk if the soup has thickened.
Helpful cooking tips
- Cut potatoes uniformly so they cook evenly in the 15–20 minute simmer.
- If the soup tastes flat after simmering, a squeeze of fresh lemon or a teaspoon of Dijon mustard brightens flavors.
- To keep the cream silky, avoid boiling aggressively after adding it—gentle heat is key.
- Use a hand mixer for a portion of the soup if you prefer a slightly thicker, chowder-like texture.
Creative twists
- Make it gluten-free: this recipe already is—serve with gluten-free biscuits.
- Add a smoky note with a few slices of cooked bacon or a dash of smoked paprika.
- Vegetarian version: omit chicken, use extra potatoes and white beans, and replace chicken broth with vegetable broth.
- Spicy take: stir in red pepper flakes or a touch of hot sauce for heat.
Helpful answers
Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. If starting with raw chicken breasts, add them to the simmering broth and cook for 15–20 minutes until fully cooked, then shred in the pot. Continue with the cream at the end.
Q: How can I thicken the soup if it’s too thin?
A: Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, whisk it into a small amount of the hot soup, then stir back into the pot and simmer a few minutes until thickened. Alternatively, mash a cup of the potatoes into the broth.
Q: Is this recipe freezer-friendly after adding cream?
A: It can be frozen, but dairy can change texture. Cool fully, freeze, and when reheating, do so gently and stir in a splash of fresh cream or milk to restore creaminess.
- Classic Chicken Pot Pie Pasta
- Cabbage in Chicken Soup
Chicken Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy chicken soup blending classic pot pie flavors with tender chicken, potatoes, carrots, and peas, all in an easy one-pot meal.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Melt 2 tbsp butter in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent, about 3–4 minutes.
- Stir in the diced potatoes and carrots and cook for about 5 minutes to take the raw edge off.
- Pour in 2 cups chicken broth and bring the pot to a boil.
- Reduce heat to a simmer, then add 1 lb cooked, shredded chicken, 1 cup peas, 1 cup heavy cream, 1 tsp thyme, and salt and pepper to taste.
- Let the soup simmer gently for 15–20 minutes, until the potatoes and carrots are tender and flavors meld.
- Taste and adjust seasoning, then ladle into bowls and serve warm.
Notes
Serve with a crisp green salad or buttered crusty bread for dipping. For crunch, top with toasted breadcrumbs or chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg