We all know that feeling of breaking through the golden pastry of a chicken pot pie into the creamy, savoury filling. It’s the epitome of comfort. But what if you could have all that heartwarming goodness in a simple, satisfying soup? Our definitive Chicken Pot Pie Soup Recipe does just that. We’ve transformed one of our favourite comfort food classics into a delicious, easy-to-make soup that delivers warmth and joy with every spoonful.

We’ve designed this recipe to be your new go-to, whether you need a quick weeknight dinner or a cosy weekend treat. It’s a filling, flavourful meal that gathers everyone around the table. Say goodbye to the hassle of pastry; this soup gives you all the authentic pot pie taste you crave, with much less work. Let’s begin!

Why You’ll Love This Recipe

• Authentic Taste, Effortless Preparation: We’ve distilled the very soul of a traditional pot pie—the luscious sauce, tender chicken, and vibrant vegetables—into one straightforward, one-pot soup recipe.
• Luxuriously Creamy & Hearty: By using a simple roux and a touch of double cream, this soup achieves a wonderfully velvety texture that feels deeply comforting. It’s a complete and satisfying meal in a bowl.
• Ready in Under an Hour: From start to finish, this recipe comes together in less than an hour, making it ideal for those busy evenings when you want something nourishing without the wait.
• Flexible & Adaptable: Don’t have one of the listed vegetables? No problem. This recipe is wonderfully forgiving and serves as a perfect canvas for using up any veg you might have on hand.

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 60g plain flour
• 1.2 litres good-quality chicken stock
• 2 medium potatoes, peeled and diced into 1cm cubes
• 1 tsp dried thyme
• 1 bay leaf
• 500g cooked chicken breast or thigh meat, shredded or cubed
• 150g frozen peas
• 150ml double cream
• A small bunch of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

How to Make Our Chicken Pot Pie Soup Recipe

We find that the most wonderful dishes often rely on straightforward, proven methods. Just follow our simple steps below to achieve a perfectly delicious and creamy soup every time.

1. Begin with the Flavour Base: In a large, sturdy pot or Dutch oven, melt your butter over a medium flame. Add the onion, carrots, and celery (this combination, known as a mirepoix, is the foundation of so many great dishes). Allow them to cook gently for 8-10 minutes, stirring now and then, until they are soft but haven’t taken on any colour. Stir in the minced garlic and cook for one more minute until it releases its lovely aroma.
2. Create the Thickener: Sprinkle the flour over the softened vegetables. It’s important to stir this mixture continuously for about two minutes. This cooks off the raw taste of the flour and is the key to thickening your soup into its classic, creamy state. For a deeper dive into this essential technique, BBC Good Food offers a fantastic guide to making a perfect roux.
3. Combine the Liquids: Bit by bit, pour in the chicken stock, adding around 200ml at a time and whisking constantly as you do. This gradual process is your secret to preventing lumps and achieving a flawlessly smooth soup. Once all the stock has been added, stir in the diced potatoes, dried thyme, and the bay leaf.
4. Let it Simmer: Bring the soup up to a gentle simmer, then turn the heat down to low. Pop the lid on the pot and let it cook for 15-20 minutes. You’ll know it’s ready when the potatoes are perfectly tender when pierced with a fork.
5. Add the Finishing Touches: Fish out and discard the bay leaf. Now, stir in your cooked chicken, the frozen peas, and the double cream. Let the soup warm through for a final 5 minutes, but be careful not to let it boil, as this can cause the cream to curdle.
6. Season and Garnish: Have a taste and season generously with salt and freshly ground black pepper as needed. Stir through most of the fresh parsley, keeping a little back for a final flourish. Ladle your beautiful chicken pot pie soup into bowls and serve straight away.

Tips for the Best Creamy Chicken Soup

Here are a few of our favourite tricks to take your soup from delicious to absolutely unforgettable.

• A Rotisserie Chicken Shortcut: For a speedy and flavour-packed option, use the meat from a shop-bought rotisserie chicken. It’s wonderfully moist and saves you the step of cooking the chicken yourself.
• Embrace Fresh Herbs: While dried thyme is convenient, adding a fresh sprig of thyme along with the bay leaf infuses the soup with a much deeper, more aromatic flavour.
• Adjusting the Consistency: If you’d like an even thicker soup, it’s easy to achieve. Simply whisk one tablespoon of cornflour with two tablespoons of cold water to create a slurry. Slowly pour this into the simmering soup, stirring until it thickens to your liking.

Serving Suggestions: The “Pie” Element

No chicken pot pie feels complete without a crust, and we think our soup deserves the same treatment! We adore serving it with accompaniments that provide that signature flaky crunch. This is the perfect chance to try out some fantastic biscuit side dishes or other tasty toppings.

• Warm Fluffy Biscuits: A classic choice! Serve warm, buttery biscuits alongside the soup for dipping. They’re ideal for soaking up every last bit of the creamy broth.
• Crispy Puff Pastry Toppers: Cut a sheet of ready-made puff pastry into bite-sized squares. Brush with beaten egg, sprinkle with a little sea salt, and bake at 200°C (180°C Fan) for 10-12 minutes until they are golden and beautifully puffed. Scatter these over the soup just before you serve it.
• A Loaf of Crusty Bread: Sometimes, simplicity is best. You can’t go wrong with a chunk of warm, crusty bread for dunking. A simple sourdough or baguette is perfect.
• Savoury Cheese Scones: A crumbly, savoury cheese scone makes another brilliant partner for this soup, adding a rich, tangy flavour that pairs beautifully with the creamy chicken.

Storing and Reheating Your Soup

This soup is just as delicious the next day. Allow it to cool down fully, then pop it into an airtight container and keep it in the fridge for up to three days. To reheat, warm it gently in a saucepan over a low heat, stirring every so often. We suggest avoiding the microwave, as it can heat the soup unevenly and may cause the cream to separate, affecting the texture.

FAQ

A New Comfort Food Favourite

This creamy chicken soup is so much more than a simple recipe; it’s a comforting hug in a bowl, sure to become one of your most requested hearty winter meals. It successfully marries the nostalgic taste of a traditional pot pie with the sheer convenience of a one-pot soup. It’s wonderful proof that you don’t need to spend hours in the kitchen to produce a meal that feels truly special.

So, the next time a craving for pure comfort strikes, we do hope you’ll try our Chicken Pot Pie Soup Recipe. We’re certain it will become a treasured part of your cooking repertoire. We’d love to hear how you get on, so please leave a comment below, or tag us in your pictures on social media – we always enjoy seeing what you’ve cooked up!

Meta Description

Looking for pure comfort? Our simple Chicken Pot Pie Soup Recipe has all the rich, creamy flavour of a classic pot pie, made easy in one pot. The perfect cosy meal!

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Prep: 15 mins
Cook: 40 mins
Serves: 4-6

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 60g plain flour
• 1.2 litres good-quality chicken stock
• 2 medium potatoes, peeled and diced into 1cm cubes
• 1 tsp dried thyme
• 1 bay leaf
• 500g cooked chicken breast or thigh meat, shredded or cubed
• 150g frozen peas
• 150ml double cream
• A small bunch of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Melt butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 8-10 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
2. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook off the raw taste.
3. Gradually whisk in the chicken stock a little at a time until the mixture is smooth. Stir in the diced potatoes, dried thyme, and the bay leaf.
4. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the potatoes are tender.
5. Remove and discard the bay leaf. Stir in the cooked chicken, frozen peas, and double cream. Allow the soup to warm through for 5 minutes, but do not let it boil.
6. Season to taste with salt and freshly ground black pepper. Stir in most of the chopped parsley, saving some for garnish. Serve hot.