Chicken Pot Pie Soup

Chicken Pot Pie Soup is creamy, comforting, and filled with all the classic flavors you love—tender chicken, buttery vegetables, and a rich, savory broth. Without the hassle of pie crust, it’s an easy one-pot meal that’s hearty, flavorful, and perfect for weeknight dinners. Pair it with cheesy biscuits on the side for the ultimate cozy family favorite.

Love More Soup Recipes? Try My Marry Me Chicken Soup or this Rich Italian Sausage Potato Soup next.

Why You’ll Love This Recipe

It’s budget-friendly, easy to make, and still delivers that rich, comforting flavor everyone craves. With simple ingredients that come together in one pot, it feels special enough to impress guests while being foolproof for busy weeknights. Cozy, hearty, and delicious, it’s the kind of recipe you’ll keep coming back to.

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Ingredient List

Soup Base

• 4 tablespoons salted butter
• 3 stalks celery, finely diced
• 2 medium carrots, peeled and finely diced
• 2 medium onions, finely diced
• 2 teaspoons chopped fresh thyme
• A pinch of turmeric (for that golden color!)
• Kosher salt and black pepper, to taste

Thickening Method

• ¼ cup all-purpose flour

Liquid Ingredients

• ½ cup white wine (optional; swap with extra chicken broth if needed)
• 6 cups chicken broth (I love using low-sodium so I can control the salt)
• ½ cup heavy cream

Protein & Garnish

• 3 cups shredded rotisserie chicken (or leftover turkey—Thanksgiving vibes!)
• ¼ cup chopped fresh parsley

Cheesy Crust Dippers

• 2 refrigerated 9-inch pie crusts
• 1 cup grated cheddar cheese (about 4 oz)
• 2 tablespoons chopped fresh parsley

Why These Ingredients Work

The butter melts the vegetables down nice and the flour stops it from being watery soup nobody wants. Thyme smells like your grandma’s house but in a good way.

Turmeric makes it look fancy instead of gross beige. Wine makes you feel like a real cook even though you’re basically just heating stuff up.

Essential Tools and Equipment

• Large heavy-bottomed pot or Dutch oven
• Two large baking sheets
• Sharp knife and cutting board
• Wooden spoon or whisk
• Measuring cups and spoons

How To Make Chicken Pot Pie Soup

Step 1: Make Those Show-Stopping Crust Dippers

Heat your oven to 375. Roll out those pie crusts on baking sheets – don’t stress about perfect circles because rustic looks intentional anyway.

Dump cheese and parsley on top, press it down so it sticks. Bake 12-14 minutes till it’s golden and the cheese is doing that bubbly thing. Let it cool then break it up like fancy crackers.

Step 2: Build Your Flavor Base

Melt butter in your big pot. Throw in all the chopped vegetables and thyme with some salt, pepper, and that turmeric.

Stir it around for 3-4 minutes until the onions stop being angry white and start looking clear. This is where it starts smelling like actual food.

Step 3: Create the Thickening Base

Sprinkle flour over everything and stir for a couple minutes. Don’t skip this part or you’ll taste flour later and wonder what went wrong.

It should smell kind of toasty when it’s ready. If it starts getting brown you went too far but it’s probably still fine.

Step 4: Add the Liquids Gradually

Pour in wine if you’re using it, then the broth slowly while stirring. Go slow or you’ll get lumps and have to start over.

Add the chicken and most of the parsley. Let it bubble gently for 8-10 minutes until it’s thick enough to coat the back of your spoon.

Step 5: Finish with Cream and Love

Take it off the heat first, then stir in cream. Taste it and add more salt and pepper because you always need more than you think.

Serve it hot with those cheese crackers and watch people ask for seconds.

You Must Know

Don’t add cream while it’s still boiling or you’ll have chunky gross soup. Remove from heat completely first.

Cook the flour properly or your soup will taste like kindergarten paste. Two minutes minimum, people.

Personal Secret: I make double cheese crackers because my family are vultures and will eat them all before the soup’s done.

Pro Tips & Cooking Hacks

• Buy the rotisserie chicken from the grocery store – life’s too short to poach your own
• Cut vegetables small so they cook evenly and fit on your spoon nicely
• Keep some extra broth around in case it gets too thick
• Low sodium broth lets you control the salt instead of ending up with ocean water
• No wine? More broth works fine, or apple juice if you want it slightly sweet

Flavor Variations & Suggestions

More herbs: Add sage or rosemary if you have them lying around

Extra vegetables: Frozen peas or corn thrown in at the end work great

Spicy version: Hot sauce or cayenne pepper if your family can handle it

Thanksgiving leftovers: Turkey instead of chicken plus some sage

Lighter version: Use half and half instead of heavy cream, still tastes good

Make-Ahead Options

Make the whole thing except don’t add cream yet. Keep in fridge for three days or freeze up to three months. When you want to eat it, heat it up slowly then add fresh cream.

The cheese cracker things can be made the day before. Store them in a container and warm them up in the oven for a few minutes if they get soft.

Recipe Notes & Baker’s Tips

If your soup’s too thick, add more broth. Too thin? Let it simmer longer with the lid off or mix some flour with cold broth and stir it in.

The cheese crackers are forgiving – even if they get too brown they still taste good. Store bought crackers work too but these are way better.

Serving Suggestions

Serve it really hot in big bowls with plenty of those cheese things. It’s filling enough that you don’t need much else, maybe some bread if you’re really hungry.

Great for when people come over because it looks like you worked hard but actually didn’t. Everyone leaves happy and full.

I hope this saves your dinner situation like it saved mine.

How to Store Your Chicken Pot Pie Soup

Fridge: Keep covered up to 3 days. Heat it up slowly on the stove, stirring so it doesn’t stick.

Freezer: Up to 3 months but don’t add cream until you reheat it. Thaw overnight in fridge, heat slowly, then add fresh cream.

Reheating: Go slow so the cream doesn’t separate. If it looks weird, whisk it and it usually fixes itself.

Allergy Information

Has: Dairy, gluten, maybe eggs depending on what pie crust you buy

No dairy: Use coconut cream and skip the cheese, or find vegan substitutes

No gluten: Use gluten-free flour and crust, or serve with gluten-free crackers instead

Questions I Get Asked A Lot

How long does chicken pot pie soup last in the fridge?

Three days max in a covered container. After that it starts tasting weird and nobody wants that. I usually make it Sunday and we finish it by Wednesday.

Can you freeze chicken pot pie soup?

Yes but don’t add the cream first or it’ll separate and look gross when you thaw it. Freeze it for up to 3 months, thaw overnight, then heat it up and add fresh cream.

What kind of chicken do you use for chicken pot pie soup?

Rotisserie chicken from the grocery store is my go-to because I’m lazy and it tastes better than anything I’d cook myself. You can use any leftover cooked chicken though – thighs, breasts, whatever you have.

Can I make this in a slow cooker?

Yeah, but do the vegetable and flour part on the stove first, then dump everything except cream in the slow cooker. Cook on low 4-6 hours, add cream the last 30 minutes.

Can I use frozen vegetables?

Fresh is better but frozen works if that’s what you have. Don’t thaw them first, just throw them in and cook a little longer.

Do I really need the wine?

Nope, just use more broth. Or try a tablespoon of vinegar if you want some tang.

💬 Tried this recipe? Leave a comment and rating below! Tell me if you made extra cheese crackers like I told you to. Share photos because I love seeing what people make!