Chicken Pot Pie Soup

One chilly evening not too long ago – gray skies and soft rain, just the sort of weather that makes you want to gather things warm and good around you – I made this chicken pot pie soup. A little clumsy, at first, because I kept trying to taste before it was done… but the smells coming off the pot were too much to resist. Buttery onions, that grounding scent of thyme, then the moment that the cream hit the broth – my kitchen felt like home in a very particular way, like I was 12 years old again and watching my grandmother stir the pot with quiet steadiness. And the texture – oh, it’s like silk wrapped around memories.

Why You’ll Crave It

• It’s the classic chicken pot pie flavors – but in a bowl, soothing and spoonable
• The soup thickens gently, with no rush, and comes out velvety and rich (but not heavy)
• It’s one pot – no extra baking, no fuss with crusts
• Deeply cozy – every bite feels a little like a hug, I won’t lie
• Flexible enough for leftovers, even better the next day (somehow!)

The first time I made this, I ate it standing over the stove in my slippers, straight from the ladle. I couldn’t stop myself.

What You’ll Need

• 1 pound cooked, shredded chicken: rotisserie or gently poached, just pull into bite-sized bits
• 4 cups vegetable broth: rich and golden, homemade if you have the time, boxed if not
• 2 carrots, diced: small, sweet cubes that soften so nicely in simmer
• 2 celery stalks, diced: bright and fragrant, they give a clean crunch
• 1 onion, diced: yellow or white – something mellow that melts into the soup base
• 2 garlic cloves, minced: pressed or finely chopped, just enough warmth
• 1 cup frozen peas: tiny bursts of sweetness stirred in at the end
• 1 cup heavy cream: rich but not overpowering – brings it all together
• 2 tablespoons butter: salt it or don’t, it’s the base of everything lovely here
• 1/3 cup all-purpose flour: for the roux, to thicken things without fuss
• 1 teaspoon dried thyme: or a bit more if you like – earthy and essential
• Salt and pepper, to taste: keep tasting until it feels right, honestly
• 1 bay leaf: just one – hidden, patient, flavor slowly unwinds

Easy How-To

Build the Base

Start with butter in your pot. Let it melt completely, then toss in the onions, carrots, and celery. Stir often. Let everything soften and get glossy – not browned. You’re coaxing sweetness out of them, not searing.

Add in the Garlic and Herbs

Once the onions start to look translucent, stir in the garlic and dried thyme. Let it bloom for just a minute. It’ll smell unbelievable – stop and breathe it in.

Make the Roux

Sprinkle the flour over the veggies. It might seem a bit dry at first – that’s okay. Stir and stir. You want every bit coated, and you want a toasty nutty smell to drift up. This takes around 2 minutes, maybe 3, depending on your heat.

Pour in the Broth and Cream

Slowly trickle in the broth, scraping the bottom of the pot to pull up those magic flavorful bits. Stir as you go. Once it’s all in, add the cream too and drop in the bay leaf. Let the whole thing come to a gentle simmer, low and slow.

Return the Chicken, Add the Peas

Once the soup base thickens a bit (this happens quietly), stir in the cooked chicken and frozen peas. You don’t have to defrost them, they’ll warm up just fine. Let it all hang out together for 10 or 15 minutes.

Season Carefully

Now taste. Add a pinch of salt, maybe a crack or two of black pepper. Stir. Taste again. This moment is yours – make it perfect for you.

Serve and Savor

Ladle into deep bowls. If you have fresh parsley, a little chopped on top is beautiful. Sit down. Spoonful by spoonful, let it slow you down just a little.

Good to Know

• If you forget the bay leaf, it’s not the end of the world (I’ve done it more times than I’d admit)
• Don’t rush the flour stage – that’s what keeps the soup from tasting like… paste
• Leftovers might thicken in the fridge, just stir in a splash of broth or water when reheating

Serving Ideas

• With flaky biscuits or a slice of sourdough, toasted gently and slathered with butter
• Over soft mashed potatoes, for a double-comfort situation that shouldn’t be underestimated
• Topped with little pie crust crackers, if you’re feeling playful

Top Tricks

• Use leftover or rotisserie chicken to cut time, but poach your own if you want that soft tenderness
• A splash of sherry or white wine before the broth adds something subtle – almost like a secret
• Freeze in single portions – makes a beautiful last-minute lunch

Frequently Asked Questions

Can I use leftover chicken in this recipe?

Absolutely – and in fact, it’s one of the best ways to use up bits of roast chicken from the night before.

Does it freeze well?

It does, surprisingly well – I’ve gotten in the habit of tucking away a container or two. Just let it thaw fully and then reheat gently.

Can I make this dairy-free?

You can! Use olive oil or a plant-based butter and swap in coconut cream or cashew milk. It changes the flavor slightly, but it’s still deeply satisfying.

What if I don’t have thyme?

Rosemary works in a pinch… or even a touch of sage. But thyme is really cozy, so if you can, pick some up next time you shop.

Can I make it vegetarian?

Yes – replace the chicken with diced potatoes and white beans, and use veggie broth. It’s an entirely different soup but still wonderful.