Best Chicken Pot Pie Soup Recipe You’ll Crave All Year Long

When I first tried making this best chicken pot pie soup recipe, I honestly didn’t expect it to be this cozy and rich. I’m a big fan of creamy soups, but this one instantly reminded me of homemade comfort—without the baking stress of a real pot pie. 

It was thick, savory, and had that nostalgic flavor we all crave. Plus, you can pair it with a chicken stroganoff recipe with its creamy texture and tender protein. Let me show you exactly how I made it and how you can level it up even more.

Additional Tips for Making Best Chicken Pot Pie Soup Recipe

Once I made this recipe, I found a few helpful tricks that made a big difference. If you want yours to turn out extra delicious, try these tips:

• Use rotisserie chicken – It saves time and adds a deeper flavor to the soup. I love using leftover chicken for this.
• Don’t skip the roux step – The butter and flour base gives the soup that creamy thickness. Be sure to stir it well for a smooth texture.
• Add herbs for aroma – I added a pinch of dried thyme and parsley, and it gave the soup a more “pot pie” feel.
• Cook noodles separately for leftovers – If I plan to store some for later, I keep noodles separate to avoid them getting soggy.
• Use fresh peas if you have them – They keep a bit of crunch and offer a brighter color.

Fun Ways to Customize Your Chicken Pot Pie Soup

There are endless ways to tweak this recipe to suit your preferences or dietary needs. Here’s how I’ve modified it before or seen others do it—and all still taste amazing. You’ll love how flexible this dish is.

• Dairy-Free Option: Use oat milk or coconut cream instead of regular milk. It still turns out silky.
• Gluten-Free Option: Swap the flour with gluten-free all-purpose flour and use gluten-free pasta.
• Extra Veggies: Add mushrooms, corn, or green beans to pack in more nutrients.
• Spicy Twist: Add a pinch of paprika or cayenne if you like heat.
• Protein Swap: Use turkey instead of chicken—especially great for using holiday leftovers.

These changes still give you that creamy, hearty experience. And if you’re looking for more fun ideas, you can explore other chicken recipes once you master this one.

Equipment You’ll Need in Your Kitchen

You don’t need fancy tools to whip up this comforting meal. Here’s what I used:

• Large pot or Dutch oven: For sautéing vegetables and simmering the soup.
• Wooden spoon: Gentle for mixing without scratching your pot.
• Measuring cups/spoons: Accuracy helps keep the flavor balanced.
• Cutting board + sharp knife: Prepping the veggies quickly and safely.
• Ladle: Makes serving smooth and mess-free.

How to Serve Chicken Pot Pie Soup the Right Way

Presentation always makes food taste better (at least in my house!). Here’s how I serve this creamy bowl of joy. Ladle the soup into a deep bowl and top it with a sprinkle of fresh parsley or thyme. You can also add a pinch of shredded cheese on top for extra richness.

Serve it with crusty bread or buttered biscuits to mimic the “pie crust” element. I sometimes even make little puff pastry twists for dipping. If you liked my crab cake egg rolls recipe, you’ll love pairing it with bold appetizers like that too!

How to Store Chicken Pot Pie Soup

Got leftovers? Here’s how to keep them tasting great:

• Refrigerating: Store in an airtight container for up to 4 days. Reheat gently over the stove or in the microwave.
• Freezing: Skip the noodles if freezing. Freeze the soup base for up to 2 months and add fresh noodles when reheating.
• Reheating: Warm on medium heat on the stove. Add a splash of milk or broth if it gets too thick.

Why You’ll Love This Recipe

Here’s why I think you’ll fall in love with this soup just like I did:

• Quick and simple to make: It’s a 30–35-minute comfort meal with minimal effort.
• Perfect for all seasons: Not just for winter—it’s light enough to enjoy year-round.
• Great for families: Kids and picky eaters usually love this classic flavor.
• Customizable: Works with a variety of diets and taste preferences.
• Leftovers-friendly: Tastes just as good the next day—if not better.

Extra Info You Should Know Before Cooking

This soup thickens as it cools, so don’t be surprised if it’s even creamier the next day. Also, if you’re meal prepping, keep the noodles separate and only combine when reheating for the best texture. Y

ou can double the batch easily if you’re feeding more than four people. And don’t forget—taste as you go. Seasoning at the end makes all the difference.

Best Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is warm, creamy, and perfect for cozy days. It has soft noodles, tender chicken, and sweet peas in a rich broth. You get all the flavor of chicken pot pie—just in soup form! It’s simple to make and ready in just over 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner

Calories: 370

Ingredients Method

Ingredients

  

• 2 cups cooked chicken shredded or chopped: Use rotisserie chicken for a deeper flavor and faster prep.
• 1 cup frozen peas thawed: Adds natural sweetness and color—fresh peas can be used for a firmer texture.
• 2 cups dry egg noodles: Wide egg noodles hold up best in creamy soups—avoid overcooking to keep them firm.
• 1 medium carrot diced: Adds natural sweetness and color to balance the savory base.
• 1 celery stalk diced: Gives that classic “pot pie” aroma and a subtle crunch.
• 1 small onion chopped: Sweet or yellow onion works best—sautéing helps develop depth in the broth.
• 3 tablespoons unsalted butter: Butter helps sauté the aromatics and builds the base of the roux.
• 2 tablespoons all-purpose flour: Creates a creamy thickness without relying solely on cream.
• 3 cups chicken broth: Use low-sodium broth to control salt levels and enhance chicken flavor.
• 1 cup whole milk: Creamier than low-fat milk but lighter than heavy cream.
• Salt and black pepper to taste: Adjust at the end to prevent overseasoning.

Method

 

1. Start by chopping your onion, carrot, and celery. If your chicken is not already cooked, cook and shred it now. Thaw your peas if using frozen ones. Get all your ingredients ready before starting—this will make cooking easier and faster.
2. In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Stir them gently until they soften and begin to smell aromatic, usually around 5–6 minutes. These veggies form the base flavor for that “pot pie” taste.
3. Sprinkle in the all-purpose flour and stir well. Let it cook for a minute so the flour doesn’t taste raw. Slowly pour in the chicken broth while whisking. This dissolves the flour mixture and gives you a lump-free base.
4. Add in the whole milk and bring everything to a light simmer. Stir often to prevent the milk from scalding. Then add the dry egg noodles and let them cook right in the soup—this infuses more flavor into them.
5. Once the noodles are almost done, toss in the shredded chicken and peas. Let it all cook together for another 3 minutes or so until warmed through. Season with salt and pepper to taste.