Classic chicken pot pie soup with creamy vegetables

There’s nothing like a steaming bowl of chicken pot pie soup to make the house smell like childhood: warm butter, sweet onions, and a hint of thyme that hangs in the air. I learned to make this one on rainy afternoons when my mom would pull a rotisserie chicken from the fridge, stir up a thick, creamy pot, and hand me a spoon while the crackers crunched underfoot. This version keeps all those cozy flavors — bright **carrots**, tender **potatoes**, and shredded **chicken** — but strips back the fuss so you can have comfort on the table in under an hour. It bubbles, it thickens, and it tastes like a hug in a bowl.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This chicken pot pie soup gives you the creamy, savory comfort of a pot pie without playing musical chairs with the crust. It hits creamy, chunky, and cozy notes: silky broth, soft chunks of **potato** and **carrot**, tender shredded **chicken**, and a bright pop of peas. It’s forgiving, quick to pull together, and so satisfying that dinner guests will ask for seconds before you finish wiping the counter. It’s the kind of dinner that warms your hands and the whole house.

Ingredients

For the Main Dish:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 2 medium russet or Yukon gold potatoes, peeled and diced (about 2 cups)
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half for extra creaminess)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 tsp dried thyme (or 1 tbsp fresh chopped)
• 1/2 tsp dried rosemary, crushed
• Salt and black pepper to taste

For the Sauce / Garnish (if applicable):

• 2 tbsp heavy cream (optional, for extra silkiness)
• 2 tbsp chopped fresh parsley
• Optional biscuit croutons or toasted baguette slices for serving

How I Make It

Step 1:

Heat a large Dutch oven over medium heat and add 2 tbsp butter and 1 tbsp olive oil. When the butter foams, toss in the diced onion, celery, and carrot. Sauté until the onion turns translucent and the veggies smell sweet and caramelized, about 6–8 minutes. That little sizzle and the caramel scent tell you you’re on the right track.

Step 2:

Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in the 1/3 cup flour and stir constantly to make a roux—cook until it turns a pale golden, about 1–2 minutes. This step thickens the soup, so don’t skip it. If you spot lumps, whisk them out now with a wooden spoon.

Step 3:

Slowly pour in 4 cups chicken broth while whisking to avoid clumps. Add the diced potatoes, 1 tsp thyme, and 1/2 tsp rosemary. Bring the pot to a gentle simmer and cook until the potatoes and carrots become tender when pierced with a fork, about 12–15 minutes. The kitchen will fill withherby, comforting steam—take a deep breath.

Step 4:

Stir in the 1 cup milk and 2 cups shredded chicken, then add the 1 cup frozen peas. Simmer for another 3–5 minutes to heat through. If you want extra silkiness, pour in 2 tbsp heavy cream now. Taste and season with salt and black pepper. Look for a slightly thick, velvety broth that coats the back of a spoon.

Step 5:

Turn off the heat and stir in 2 tbsp fresh parsley. Serve hot with a crumble of biscuit croutons or crusty bread. Sprinkle a little flaky salt over the top if you’re feeling fancy. Snap a photo—the steam will fog your lens and your kitchen will smell like Sunday.

Pro Tips

• Use a store-bought rotisserie chicken to shave prep time and add extra richness.
• For a gluten-free version, swap the flour for a 1:1 gluten-free blend or use cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
• If the soup feels thin, simmer uncovered for a few minutes to reduce and thicken, or whisk in another tablespoon of flour mixed with a bit of cold water.
• To keep veggies bright, add frozen peas at the very end—overcooking turns them chalky.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Want vegetarian? Swap the chicken for firm cubed tofu and use vegetable broth. The texture changes slightly, but the flavors still sing.
• Out of heavy cream? Stir in plain Greek yogurt off heat for creaminess (adds tang). Heat yogurt gently to avoid curdling.
• For dairy-free, use a neutral oil instead of butter and coconut or oat milk in place of dairy. Flavor stays comforting, with a subtle change in mouthfeel.
• Gluten-free: use cornstarch or a gluten-free flour blend for thickening. Cornstarch gives a silkier finish.

Variations & Tips

• Spicy kick: add a diced jalapeño with the onions or a pinch of red pepper flakes.
• Kid-friendly: dice veggies smaller and use shredded rotisserie chicken for easy spooning.
• Herb-forward: swap thyme for tarragon or add a bay leaf while simmering (remove before serving).
• One-pot magic: brown raw chicken thighs first for a deeper flavor, then shred and return to the pot.
• Cheesy twist: stir in 1/2 cup shredded sharp cheddar for a richer, gooey finish.
• Creative twist: top bowls with crushed cheddar crackers or quick pastry croutons for a playful pot pie crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead and store it covered in the fridge. Reheat gently on the stove, adding a splash of broth or milk if it thickened too much.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time slightly if the pot gets crowded. Taste and adjust seasoning after reheating.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Potatoes and carrots should yield easily to a fork, the broth should have a slightly thick, glossy coating, and the chicken should reach 165°F if you cooked it from raw.

What if I don’t have ingredient X?

Swap frozen mixed vegetables for the peas and carrots, use quick-cooking potatoes like Yukon gold, or grab a rotisserie chicken for convenience.

How I Like to Serve It

I serve this soup in deep bowls with a pat of butter melting on top and a scattering of parsley. A slice of toasted sourdough or a batch of buttery drop biscuits completes the plate. It works for rainy weeknights, cozy date nights, or bringing to a potluck—anytime someone needs comfort in a bowl.

Notes

• Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months (thaw overnight in the fridge).
• Reheat gently on the stove over medium-low and stir in a splash of broth or milk if it thickens too much. Cooked chicken should reach 165°F when reheated thoroughly.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!