Chicken Pot Pie Soup

Ever made soup and then stared at the bubbling pot wondering where the pie part is? This is the compromise: all the cozy, saucy goodness of a pot pie but without wrestling with a crust like it offended your grandmother.

Why This Recipe Is Awesome

This soup nails the pot-pie vibe by building the same buttery roux and rich filling, then handing you a bowl instead of a pie tin—less flaking pastry, more spoon action. It’s forgiving: use leftover roast chicken, frozen veggies, or a lazy day rotisserie and nobody will judge. Plus it thickens up into a spoon-coating, bowl-lining hug without needing a pastry PhD.

Ingredients You’ll Need

• 2 tablespoons unsalted butter (or a neutral oil if you’re short on butter)
• 2 tablespoons olive oil (helps prevent the butter from burning)
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour (this is your thickener—don’t skip)
• 6 cups chicken stock (homemade or low-sodium store-bought)
• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 1 cup frozen peas (add at the end)
• 1 cup frozen corn (optional, but I like the sweetness)
• 1 cup heavy cream or half-and-half (for richness; milk works in a pinch)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 bay leaf (optional but classy)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for finishing)
• Optional: ready-made biscuit dough or puff pastry for topping

Step-by-Step Instructions

1. Step 1

   Heat the butter and oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and sauté until they’re soft and starting to color, about 6–8 minutes, then stir in the garlic for 30 seconds until fragrant. Sprinkle the flour over the vegetables, stir constantly for 2 minutes to cook the raw flour taste out, then slowly pour in the chicken stock while whisking to avoid lumps; add thyme and bay leaf and bring to a gentle simmer so the stock thickens slightly.

2. Step 2

   Stir in the shredded chicken, peas, corn, and cream; simmer 5–8 minutes until everything is warmed through and the soup has body. Taste and season with salt and pepper, finish with parsley, then decide your ending: ladle and serve with biscuits, or top with cut pieces of puff pastry/biscuit dough and broil briefly until golden—either way you get the pie-moment without wrestling a double crust.

Common Mistakes to Avoid

Not cooking the flour enough: raw flour tastes chalky; give it those 2 minutes in the pan. Adding cream too early: high heat can split it, so add near the end. Overcrowding the pot with cold ingredients will drop the temperature and slow everything down—let frozen peas thaw a touch or add them last. And if your stock is bland, no amount of seasoning later will fully rescue it; use a decent stock or adjust with a splash of soy sauce or a pinch of bouillon.

Alternatives & Substitutions

No heavy cream? Use whole milk plus a tablespoon of butter, or go dairy-free with canned coconut milk for a creamier texture that still plays nice (it’ll add a hint of coconut—fine if you’re okay with that). Short on time or hands-off? Toss everything into a slow cooker: brown the veg quickly, then dump into the slow cooker with the rest and cook on low 3–4 hours. Vegetarian twist: swap chicken for cubed roasted cauliflower and chickpeas, use vegetable stock, and add a splash of miso for depth.

FAQ

Question 1?

Can I use raw chicken? Yes—you can. If using raw chicken breasts or thighs, cube them and add them to the pot after the stock simmers, then simmer until cooked through, about 10–15 minutes depending on size. Shredded leftover chicken is faster and often juicier.

Question 2?

How do I thicken it if it’s still runny? Make a slurry with 1 tablespoon flour or cornstarch and 2 tablespoons cold water, whisk, then stir into the simmering soup and cook 2–3 minutes until it thickens. Alternatively, mash a few of the veggies against the side of the pot to naturally thicken without extra flour.

Question 3?

Can I freeze this? Yes, but leave out the cream and peas if you plan to freeze—add them when reheating so the texture stays fresh. Freeze in portion-sized containers for 2–3 months, thaw overnight in the fridge, then reheat gently and finish with cream and peas.

Final Thoughts

This is the kind of recipe that feels like effort but doesn’t punish you for shortcuts. It’s perfect for a weeknight when you want comfort without commitment, or for a lazy Sunday when you want to impress guests without breaking a sweat. Make it yours—add herbs, swap veggies, or slap a biscuit on top—and know that every spoonful is doing the heavy lifting of dinner while you get to relax.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.