Chicken Pot Pie Soup

When you want the cozy flavours of chicken pot pie without turning on the oven (or rolling out pastry), this chicken pot pie soup is your answer.

Tender shredded chicken mingles with sweet corn, peas, and carrots in a creamy, savoury broth that tastes like the filling of a homemade pot pie.

It comes together in one pot in under an hour, making it perfect for busy weeknights when you're craving something that feels like a warm hug.

I've kept this version on the lighter side by skipping potatoes, but it's still plenty hearty and satisfying.

Ingredients and Substitutions

Although this soup has a lot of ingredients, it's still very easy to prepare.

• Salted butter: Helps create the base of the soup and combines with the flour to make it thick and creamy.
• All-purpose flour: Works with the butter to thicken the broth and give the soup its silky texture.
• Onion, carrots, and celery: Add flavour and aroma to the soup. These vegetables create a classic savoury base. If you have access to frozen pre-diced veggies, they work well too.
• Fresh thyme leaves: Bring a gentle, earthy flavour. If you do not have fresh thyme, use ½ teaspoon of dried thyme.
• Smoked paprika: Adds a light smoky note. Optional, but it enhances the overall flavour.
• Hot chicken stock or broth: Using a flavourful stock or broth gives you a flavourful soup. Vegetable versions work well if you prefer to keep the recipe lighter.
• Frozen peas and corn: Simple freezer staples that add sweetness, colour, and convenience.
• Cooked shredded chicken: A great way to use leftover chicken or turkey. Rotisserie chicken works nicely, too.
• Salt and black pepper: Adjust to taste, especially if your stock or broth is already salty.
• 35% Whipping Cream (Heavy Cream): Adds richness and a smooth finish. You can substitute with a plant-based cream if needed.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

This chicken pot pie soup recipe is easy to customize based on what you have on hand or your flavour preferences.

• Make it dairy-free: Swap the butter for olive oil or vegan butter, and use plant-based cream in place of the whipping cream.
• Add herbs: Stir in fresh parsley just before serving for a pop of colour. Or try using sage instead of thyme for a different flavour.
• Change the protein: Make this soup with leftover turkey from Christmas or Thanksgiving; it's delicious.

How to Make Chicken Pot Pie Soup

This soup comes together in one pot with minimal fuss. You'll start by building a flavourful base with butter, onions, and vegetables, then create a simple roux to thicken the broth.

Everything simmers together until the vegetables are tender and the flavours have melded.

The chicken and peas go in at the end, so they just warm through without the peas getting mushy or the chicken getting overcooked.

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes.

Step 2: Add the celery, carrots, and corn. Cook for another 5 minutes.

Step 3: Add the flour, fresh thyme, and smoked paprika. Cook for 2 minutes while stirring.

Step 4: Pour in the hot chicken stock. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Whisk often.

Step 5: Add the shredded chicken and peas. Cook for about 5 minutes.

Step 6: Stir in the cream, salt, and pepper. Serve the soup immediately.

Tips for Success

• Use hot stock or broth: This is one of the most important steps. Hot liquid blends smoothly into the flour mixture and prevents lumps from forming.
• Taste before adding salt: The saltiness of your broth and chicken can vary widely, especially if you're using rotisserie chicken or store-bought stock. Add salt gradually at the end and taste as you go. As the soup simmers and reduces, it concentrates the flavours, so what tastes fine early on can become too salty by the time you serve it.
• Choose stock or broth: Stock has a richer, more robust flavour because it's made with bones, but broth is easier to find at most grocery stores and works well in this recipe. Either one will give you delicious results.
• For a thicker soup: If you prefer a heartier, thicker consistency, increase both the butter and flour to 5 tablespoons each. You can also let the soup simmer a bit longer in step 4 to reduce and thicken it further.
• Make it your own: Frozen mixed vegetables are a great time-saver if you don't want to chop fresh carrots, celery, and onions.

Make Ahead and Storage

This soup reheats very well.

Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of stock or milk if it becomes too thick.

If freezing, cool the soup completely first and store it in an airtight container for up to 3 months. The texture may thicken slightly after thawing, but it will still taste delicious.