Pin There's something about the smell of butter and celery hitting a hot pan that instantly transports me to my grandmother's kitchen on a chilly afternoon. She'd be standing at her stove with a wooden spoon in one hand and a cup of tea in the other, creating this creamy chicken pot pie soup that somehow tasted like comfort itself. When I finally got around to recreating it years later, I realized she'd been doing something beautifully simple all along—taking everyday ingredients and turning them into something that made people linger at the table just a little longer. This version has become my own go-to when I want that same magic without overthinking it.
I made this for my neighbor one winter when she'd just gotten back from the hospital, and watching her face light up when she tasted it reminded me why home cooking matters so much. She asked for seconds, then thirds, and suddenly we were sitting in her kitchen talking about everything and nothing while the soup steam fogged up her glasses. That bowl of soup became less about feeding someone and more about saying "I'm thinking of you" in a way words alone couldn't capture.
Ingredients
- Unsalted butter: Start with good quality butter here since it's one of your base flavors—it'll make the sauté more golden and delicious.
- Yellow onion, carrots, celery: This trio is the classic soffritto foundation that builds flavor depth from the very first minute.
- Yukon Gold potatoes: These waxy potatoes hold their shape beautifully instead of dissolving into the broth, giving you those satisfying chunks.
- Frozen peas: Fresh peas are wonderful, but frozen ones are picked at peak ripeness and work perfectly here—no need to overthink it.
- Garlic: Just two cloves keeps things balanced so the garlic doesn't overpower the delicate chicken and herbs.
- Shredded rotisserie chicken: This is your shortcut, and it's legitimate—quality rotisserie chicken is seasoned and tender already, saving you serious time.
- All-purpose flour: This creates a light roux that thickens the soup without making it gluey or heavy.
- Low-sodium chicken broth: Low-sodium lets you control the salt level and taste the actual chicken flavor instead of just salt.
- Whole milk and heavy cream: The combination of both creates richness without being overwhelmingly heavy—it's the balance that makes it work.
- Dried thyme and bay leaf: These gentle herbs whisper in the background, keeping the soup tasting like pot pie without shouting.
Instructions
- Start the flavor base:
- Melt your butter over medium heat and listen for that gentle sizzle before adding your diced onion, carrots, and celery. Let them soften for about 5 to 6 minutes, stirring occasionally—you want them tender but not mushy, with the kitchen starting to smell incredible.
- Build the aroma:
- Add your minced garlic and cook for just 1 minute, watching as the raw sharpness mellows into something sweet and welcoming. Don't skip this moment—it's where the magic happens.
- Add the potatoes:
- Stir in your diced Yukon Gold potatoes and cook for 2 minutes, letting them get a light coating of butter. They'll start to soften as the soup cooks, so don't worry about them being fully tender yet.
- Make the roux:
- Sprinkle your flour over everything and stir well, making sure each vegetable piece gets coated. Cook for 1 to 2 minutes so the raw flour taste disappears—you'll notice the mixture becoming slightly thicker and more fragrant.
- Add the liquids:
- Slowly pour in your chicken broth while stirring constantly, scraping up any flavorful bits stuck to the bottom of the pot. This prevents lumps and ensures everything blends smoothly into a cohesive base.
- Season and simmer:
- Add your milk, thyme, bay leaf, salt, and pepper, then bring everything to a gentle simmer. Reduce heat to medium-low, cover, and let it cook for 10 to 12 minutes until the potatoes are completely fork-tender.
- Finish with chicken and cream:
- Stir in your shredded rotisserie chicken, frozen peas, and heavy cream, then simmer uncovered for 5 to 8 minutes. The soup will thicken slightly and the flavors will meld together into something silky and satisfying.
- Final touches:
- Remove that bay leaf, taste your soup, and add more salt or pepper if it needs it. Ladle into bowls and top with fresh chopped parsley for brightness and color.
Pin 
The first time I served this to my kids, my oldest asked if it was "fancy soup" because it tasted like something from a restaurant, which meant everything to me. Sometimes the best meals are the ones that feel both special and comforting at the same time, and this soup hits that sweet spot perfectly.
Why This Tastes Like Home
Chicken pot pie soup works because it takes all the cozy, beloved elements of the dessert—the tender chicken, the vegetables, the creamy filling—and transforms them into something you can spoon into a bowl without needing pie crust. The key is that the vegetables stay distinct enough that you're getting different textures and flavors in each bite, rather than everything blending into a monotonous cream sauce. It's a dish that feels indulgent but tastes clean and bright thanks to the herbs and the frozen peas.
Storage and Make-Ahead Wisdom
This soup actually improves after a day in the fridge when the flavors have time to get to know each other, making it perfect for meal prep or cooking ahead for a busy week. You can make it up to 3 days in advance and reheat gently on the stovetop with a splash of broth or milk to loosen it back up, though the potatoes will soften a bit more over time, which honestly isn't a bad thing. Freezing works too if you're thinking even further ahead—just leave out the cream when you freeze it, then add that richness back when you reheat and serve.
Variations That Keep It Interesting
Once you've made this base version a few times, you'll start seeing endless possibilities and your kitchen becomes your laboratory for small changes. A handful of sharp cheddar cheese stirred in at the end adds a savory depth that deepens the pot pie vibes, or you could swap some of the chicken for turkey if that's what you have on hand. You can also play with the vegetables—add a handful of diced bell peppers, swap the peas for corn, or throw in some fresh spinach at the very end for color and nutrition, and the soup will still taste like the original just with your own twist.
- For gluten-free versions, use a 1:1 gluten-free flour blend and the soup turns out exactly the same without any gummy texture.
- Serving it over mashed potatoes or with warm biscuits on the side turns it into something even more meal-like and filling.
- A cracked black pepper garnish on top adds a peppery kick that makes people sit up and take notice.
Pin This soup has a way of making people feel looked after, which is maybe the best thing a recipe can do. Pour it into bowls, top with that parsley, and watch what happens when people taste it.
Recipe Questions & Answers
- → Can I use raw chicken instead of rotisserie?
Yes, you can use raw chicken breast or thighs. Dice and cook it in the pot with the vegetables until no longer pink, then proceed with the broth and remaining ingredients.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The broth may thicken when chilled—simply add a splash of milk or broth when reheating to restore consistency.
- → Can I freeze this soup?
Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, and stir in the heavy cream during the last few minutes of warming.
- → What vegetables work best in this soup?
Yukon Gold potatoes hold their shape beautifully, but russet or red potatoes work too. Try adding green beans, corn, or parsnips for variety. Adjust cooking time accordingly.
- → How can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Whisk the gluten-free flour into the broth gradually to prevent clumping, or mix with a bit of cold water first.