Chicken Pot Pie Soup – Creamy, Hearty Comfort in a Bowl

Sometimes you want the warmth and flavor of chicken pot pie, but without dealing with pastry or crust. This Chicken Pot Pie Soup captures all the goodness—tender chicken, soft potatoes, veggies, creamy broth—delivered in a bowl. It’s perfect for cooler evenings, a cozy dinner, or when you want something satisfying that still feels “hug in a bowl.”

This version is flexible: you can make it on the stovetop or in a slow cooker, adjust the creaminess, swap in your favorite vegetables, or serve it with biscuits or bread. The comforting aroma, the creamy texture, and ease of prep make this one a weeknight favorite (and one great for leftovers).

Why You’ll Love This Recipe

Feels like chicken pot pie without the fuss of crust
Creamy, hearty, and full of veggies + protein
Very adaptable (amounts, veggies, thickness)
Good for meal prep + leftovers
Works in different cooking methods (stovetop, slow cooker)

Ingredients You’ll Need

Here’s a solid list for about 4‑6 servings. After that, suggestions for swaps or extras.

Basic / Core Ingredients

3‑4 tablespoons butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2‑3 cloves garlic, minced
1/4 cup all‑purpose flour (for thickening)
4 cups chicken stock or broth
1½ to 2 cups potatoes, diced (Yukon Gold or russet)
2 bay leaves
½ teaspoon dried thyme (or fresh, chopped)
Salt & black pepper, to taste
2 cups cooked chicken, shredded or cubed
½ to 1 cup heavy cream (or half‑and‑half or milk for lighter version)
1 cup frozen peas
½ cup frozen corn (optional)

Optional Extras / Garnishes / Serving Add‑Ons

Fresh parsley or thyme for garnish
Biscuits, drop biscuits, or crusty bread on the side
A sprinkle of paprika or smoked paprika for color
A little nutmeg (just a pinch) for warmth
Cheese grated on top (cheddar, Parmesan)

How to Make Chicken Pot Pie Soup

Here’s a step‑by‑step for the stovetop version, followed by a slow cooker variation.

Stovetop Version

Prep your ingredients
Dice onion, carrots, celery, potatoes. Mince garlic. Dice or shred your cooked chicken.
Cook the aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté, stirring occasionally, until softened and onion is translucent (about 5‑7 minutes). Add garlic, cook for ~30 seconds until fragrant (be careful not to burn).
Add the thickener
Sprinkle the flour over vegetables. Stir thoroughly to coat and cook for about 1 minute; the flour helps thicken the soup base.
Add broth & potatoes & seasonings
Pour in chicken stock. Add potatoes, bay leaf, thyme, salt and pepper. Stir well. Bring to a boil, then reduce to a simmer. Let cook for ~10‑15 minutes (or until potatoes are tender).
Add chicken & cream & frozen veggies
Once potatoes are tender, stir in cooked chicken, frozen peas, corn (if using). Pour in cream. Simmer for another few minutes until everything is heated through. Taste and adjust salt/pepper.
Finish & serve
Remove bay leaf. Garnish with fresh herbs. Serve with biscuits or crusty bread.

Slow Cooker Version

If you prefer set‑and‑forget:

Add the chicken, potatoes, carrots, celery, onion, garlic (raw) into the slow cooker. Season with salt, pepper, thyme, bay leaf.
In a small pan, melt butter and stir in flour to make a roux‑like paste. Add a bit of broth to it first to make smooth, then pour into slow cooker along with remaining broth.
Cook on High for ~4‑5 hours or Low for ~6‑7 hours until potatoes are tender and flavors meld.
Near the end of cooking (last 30‑60 minutes), stir in the cream & frozen veggies; adjust thickness (you may add extra broth if too thick or simmer uncovered a bit if too thin).
Garnish & serve with biscuits or bread as desired.

Tips for the Best Chicken Pot Pie Soup

Use cooked chicken – rotisserie chicken or leftover roasted chicken work great to make prep faster.
Don’t overcook the cream – when cream is added, keep heat gentle so it doesn’t curdle.
Potato type matters – Yukon Gold gives creamier texture; Russet works too (but can break down more).
Balance flavors – a little thyme + garlic + good chicken stock + salt are key. Taste & adjust.
Let rest a bit – like many soups, flavor improves after sitting a bit. Leftovers are often better the next day.
Optional crouton or biscuit topper – elevates the soup with texture and extra comfort.

Variations

Here are ways to customize this recipe:

Variation	What to Change / Add
Lower fat / lighter	Use milk or half‑and‑half instead of heavy cream; reduce butter; use lean chicken.
Vegetarian version	Swap chicken with chickpeas, tofu, or extra vegetables; use vegetable stock.
Spicy version	Add a dash of cayenne or red pepper flakes; smoked paprika.
Herby version	Add fresh herbs like parsley, thyme, or rosemary near the end; maybe basil.
Extra veggies	Green beans, zucchini, peas, mushrooms etc. increase veggie content.
Dairy‑free	Use coconut cream or unsweetened dairy‑free cream; use dairy‑free butter.
Thicker soup	Use more flour roux or an extra thickening—reduce liquid somewhat.
Biscuits / Crust topping	Serve with drop biscuits on top; or bake puff pastry strips/croutons to float on top.

Serving Suggestions

Bowls with warm biscuits or crusty bread on side (for dipping)
Garlic bread or cheesy toast make good accompaniments
Simple green side salad with vinaigrette to balance richness
A light dessert like fruit or sorbet after so much creaminess
Garnish with fresh herbs for color and brightness

Make‑Ahead, Storage & Freezing

Refrigeration

Let soup cool to near room temperature, store in airtight container. Good for 3‑4 days.
Reheat gently on stove, stirring, adding a splash of broth or milk if it thickened too much in fridge.

Freezing

You can freeze chicken pot pie soup, but with caution. Potatoes may change texture (can become mealy). Cream may separate a bit on thawing.
Best to freeze without cream (add cream after thawing and reheating). Use freezer‑safe bags/containers. Thaw overnight in fridge.

Frequently Asked Questions

Q: Can I use frozen chicken or raw chicken?
Yes. If using raw chicken, add it early enough so it cooks through (especially in slow cooker). If frozen, thaw thoroughly or risk uneven cooking.

Q: What can I use if I don’t have heavy cream?
Half‑and‑half or whole milk are okay; expect less richness. You may need to simulate thickness with a bit more flour or a roux.

Q: How do I avoid the soup becoming too thick or too thin?

If too thick: add more broth or cream.
If too thin: reduce uncovered a bit, or thicken with slurry (flour + water) or blend a portion then return.

Q: Can I make this gluten‑free?
Yes. Use gluten‑free flour or a gluten‑free thickener. Ensure your stock or other ingredients are also gluten‑free.

Q: Should I peel the potatoes?
Up to you. Peeling gives smoother texture; leaving skins adds texture, nutrients, and color.

Approximate Recipe Card

Chicken Pot Pie Soup

Servings: 4‑6
Prep Time: ~15‑20 minutes
Cook Time: ~25‑30 minutes (stovetop) or 4‑7 hours (slow cooker)
Total Time: ~45 minutes stovetop; longer for slow cooker version

Ingredients Summary

Butter, onion, carrots, celery, garlic
Flour (for thickening)
Chicken stock / broth
Potatoes
Bay leaf, thyme, salt & pepper
Cooked chicken
Cream or alternative dairy
Frozen peas, corn
Garnish & optional toppings

Instructions Summary

Sauté aromatics in butter
Stir in flour to make roux
Add broth, potatoes, herbs; simmer until potatoes tender
Stir in chicken, cream, frozen veggies; warm through
Season & garnish; serve with biscuits or bread

Final Thoughts

Chicken Pot Pie Soup is one of those recipes that feels indulgent and special but is really comforting and approachable. It hits your bowl with creaminess, warmth, tender chicken, soft potatoes, and veggies—all the things you want when you need comfort food. It’s sturdy, filling, and very tweakable to your tastes or what you have on hand.