There’s something about a warm bowl of chicken pot pie soup that takes me right back to those slow, golden afternoons on the porch swing at Mama Lu’s farmhouse in the Blue Ridge Mountains. It’s not just soup — it’s comfort, memory, and a little piece of home in a bowl. Growing up, food was our way of speaking love, and this recipe carries that tradition forward. It’s like chicken pot pie, but in a cozy, sippable form that’s perfect for any day you need a little extra warmth and soul.

Why You’ll Love This chicken pot pie soup

This chicken pot pie soup is the kind of dish that wraps around you like a soft quilt on a chilly evening. It’s hearty without being heavy, creamy without drowning out the fresh flavors of vegetables and tender chicken. I remember the first time I made this soup in my tiny Portland kitchen, trying to recreate the spirit of Mama Lu’s Sunday pot roasts and skillet cornbread, but with a little twist for modern life. It brought me right back to those flour-dusted days kneading biscuit dough and hearing stories as the sun slipped behind the mountains.

What makes this soup truly special is the balance — tender chunks of chicken, sweet carrots, earthy peas, and buttery potatoes swimming in a rich, savory broth thickened just right. The flaky, golden crust of the classic pot pie is replaced by the soul of the filling, simmered slow enough to let all those flavors meld. It’s a dish that feels like a hug from the inside, perfect for family dinners or quiet nights when you just want to slow down and savor something familiar.

Ingredients You’ll Need for This chicken pot pie soup

Ingredients for Cozy Up with This Creamy Chicken Pot Pie Soup Recipe

1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
4 cups low-sodium chicken broth
1 cup whole milk or heavy cream (for a lighter version, use half-and-half)
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
2 medium Yukon Gold potatoes, peeled and cubed
1 cup frozen peas, thawed
1/3 cup all-purpose flour
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
Salt and freshly ground black pepper, to taste
Optional: 1/2 cup shredded sharp cheddar cheese for topping
Substitution suggestions: Use gluten-free flour blend instead of all-purpose flour; swap chicken thighs for leftover rotisserie chicken for a shortcut

Nutrition Facts

Calories: Approximately 350 per serving (about 1.5 cups)
Protein: 28g
Fat: 14g (with butter and cream)
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g (naturally occurring from vegetables)
Sodium: 600mg (can be lowered with low-sodium broth)

Cozy Up with This Creamy Chicken Pot Pie Soup Recipe

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Learn how to make delicious chicken pot pie soup. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

Scale

1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
4 cups low-sodium chicken broth
1 cup whole milk or heavy cream (for a lighter version, use half-and-half)
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
2 medium Yukon Gold potatoes, peeled and cubed
1 cup frozen peas, thawed
1/3 cup all-purpose flour
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
Salt and freshly ground black pepper, to taste
Optional: 1/2 cup shredded sharp cheddar cheese for topping
Substitution suggestions: Use gluten-free flour blend instead of all-purpose flour; swap chicken thighs for leftover rotisserie chicken for a shortcut

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Instructions

Start by melting the butter in a large, heavy-bottomed pot over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5-7 minutes. This is where the base of your soup builds its flavor — don’t rush it.
Add the minced garlic, thyme, and rosemary to the pot. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
Sprinkle the flour evenly over the veggies and stir well to coat everything. Cook for 2-3 minutes, stirring constantly, until the flour turns golden and starts to smell toasty. This step thickens the soup later, just like Mama Lu’s gravy from her pot roasts.
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
Add the diced potatoes and chicken pieces to the pot. Simmer gently for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. You’ll know it’s ready when the chicken is opaque and the potatoes yield easily to a fork.
Stir in the milk or cream, then add the peas. Cook for another 5 minutes, letting the soup thicken and the peas heat through. Season generously with salt and pepper to taste. Remember, seasoning is the soul of any good dish — don’t be shy.
For an extra touch of comfort, sprinkle shredded cheddar cheese on top and let it melt just before serving. It’s a little indulgence that feels like a warm hug from the Blue Ridge Mountains.

Steps to Create Your chicken pot pie soup

Start by melting the butter in a large, heavy-bottomed pot over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5-7 minutes. This is where the base of your soup builds its flavor — don’t rush it.
Add the minced garlic, thyme, and rosemary to the pot. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
Sprinkle the flour evenly over the veggies and stir well to coat everything. Cook for 2-3 minutes, stirring constantly, until the flour turns golden and starts to smell toasty. This step thickens the soup later, just like Mama Lu’s gravy from her pot roasts.
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
Add the diced potatoes and chicken pieces to the pot. Simmer gently for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. You’ll know it’s ready when the chicken is opaque and the potatoes yield easily to a fork.
Stir in the milk or cream, then add the peas. Cook for another 5 minutes, letting the soup thicken and the peas heat through. Season generously with salt and pepper to taste. Remember, seasoning is the soul of any good dish — don’t be shy.
For an extra touch of comfort, sprinkle shredded cheddar cheese on top and let it melt just before serving. It’s a little indulgence that feels like a warm hug from the Blue Ridge Mountains.

Tips for Making the Best chicken pot pie soup

When I first learned to cook with Mama Lu, she didn’t measure much — she trusted her instincts and her palate. That’s a lesson I carry with me every time I make chicken pot pie soup. Here are a few tips to get you cooking with heart:

Use dark meat for juicier chicken: Thighs stay tender and flavorful, especially when simmered gently.
Don’t skip the slow sauté: Letting the veggies soften fully builds a rich, layered flavor that makes this soup more than just a quick fix.
Be patient with the roux: Toasting the flour properly gives the broth body and a nutty depth, just like Mama Lu’s gravy.
Fresh herbs make a difference: Thyme and rosemary bring out the classic pot pie flavors. If you only have dried, use half the amount to avoid overpowering the soup.
Adjust thickness to your liking: If the soup gets too thick, stir in a splash of broth or milk to loosen it up.
Make it your own: Add a handful of chopped fresh parsley or a squeeze of lemon juice at the end for brightness.

Serving Suggestions and Pairings

Final dish - Cozy Up with This Creamy Chicken Pot Pie Soup Recipe

Back home in the Blue Ridge, we’d often gather around the table with something simple and satisfying alongside a big pot of soup. This chicken pot pie soup pairs beautifully with crusty bread — a slice of Mama Lu’s skillet cornbread or a warm, buttered biscuit brings out the best in every spoonful. Learn more: Cozy Up with Spicy Jalapeño Popper Chicken Soup

If you want to keep things light, a crisp green salad with a tangy vinaigrette complements the creamy soup’s richness. And for those cozy evenings, a glass of chilled apple cider or a mild white wine like Pinot Gris feels just right.

Storage and Reheating Tips

One of the best things about chicken pot pie soup is how well it keeps — perfect for busy weeknights or leftovers that taste even better the next day. Here’s what I’ve learned from years of storing my family’s favorite dishes:

Let the soup cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3 days. The flavors will deepen overnight, so don’t be surprised if it tastes even better the next day.
Reheat gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to loosen it.
For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What are the main ingredients for chicken pot pie soup?

The main ingredients for chicken pot pie soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make chicken pot pie soup?

The total time to make chicken pot pie soup includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make chicken pot pie soup ahead of time?

Yes, chicken pot pie soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with chicken pot pie soup?

chicken pot pie soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is chicken pot pie soup suitable for special diets?

Depending on the ingredients used, chicken pot pie soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Chicken pot pie soup is more than just a recipe — it’s a bridge between my past and present, a way to carry Mama Lu’s kitchen magic forward no matter where I am. It’s a reminder that food holds stories and comfort and the kind of love that’s measured in pinches and handfuls, not cups. Whether you’re curled up by the fire or feeding a crowd, this soup invites you to savor a little bit of home, one spoonful at a time.