I’ve cooked chicken pot pie in many ways, but this soup version has become a favorite. It has all the cozy flavors of the classic pie but in a creamy, rich broth that comes together fast. Whether you’re using rotisserie chicken, leftover turkey, or fresh chicken, this recipe is simple and perfect for busy nights.
This recipe also includes slow cooker and Instant Pot instructions, plus tips for low-carb and gluten-free swaps.
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Why You’ll Love This Soup
- Creamy and filling, but lighter than traditional pot pie.
- Quick prep with store-bought rotisserie chicken.
- Freezer-friendly and great for meal prep.
- Works with slow cooker or Instant Pot.
- Easy to make low-carb, dairy-free, or gluten-free.
Ingredients
(Serves 6 – Ready in 35 minutes)
- 3 cups cooked chicken (rotisserie or shredded)
- 3 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups carrots, sliced
- 2 cups diced Yukon Gold potatoes
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Step-by-Step Instructions
- Step 1: Begin by melting a generous knob of butter in a large pot set over medium heat. Once the butter is foaming, add finely chopped onion, minced garlic, and diced carrots. Stir gently and let the mixture cook for about five minutes, until the vegetables have softened and the onions turn translucent.
- Step 2: Sprinkle in the flour and continue cooking for one minute, stirring constantly to eliminate any raw flour taste. Gradually pour in the chicken broth, whisking as you go so the liquid blends smoothly with the roux. Keep stirring until the base is thickened and completely lump‑free.
- Step 3: Toss in diced potatoes and fresh thyme sprigs, then bring the mixture to a gentle simmer. Let it bubble away for ten to twelve minutes, or until the potatoes are fork‑tender. Next, fold in shredded chicken, peas, corn kernels, and season with salt and black pepper. Allow everything to heat through for another five minutes.
- Step 4: Finally, pour in the cream and cook for an additional three to four minutes, stirring until the filling is luxuriously thick and velvety. Give it a taste and adjust the seasoning as needed. Serve piping hot, spooned generously into bowls or as a hearty pie filling.
Slow Cooker Method
- Add all ingredients (except cream and peas) to the slow cooker.
- Cook on low for 6 hours or high for 3 hours.
- Stir in cream and peas during the last 15 minutes of cooking.
Instant Pot Method
- Use the sauté function to cook butter, onion, garlic, and carrots for 5 minutes.
- Add all ingredients (except cream and peas).
- Pressure cook on high for 8 minutes with a quick release.
- Stir in cream and peas. Let rest for 5 minutes before serving.
Substitutions & Variations
- Low-Carb: Swap potatoes for cauliflower florets.
- Gluten-Free: Replace flour with cornstarch.
- Dairy-Free: Use coconut milk instead of cream.
- Vegetarian: Use vegetable broth and replace chicken with mushrooms or chickpeas.
- Thicker Soup: Stir in 1 extra tablespoon of flour or cornstarch slurry.
Storage & Freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Warm gently on the stove. Add a splash of broth if too thick.
What to Serve With It
- Buttery biscuits or crusty bread
- Cheddar cheese crackers
- Simple side salad for freshness
Frequently Asked Questions (FAQ)
Can you freeze chicken pot pie soup with cream?
Yes. Cool completely before freezing. Thaw in the fridge and reheat gently to prevent separation.
How do you make chicken pot pie soup thicker?
Add more flour or cornstarch slurry, or simmer longer to reduce the broth.
What kind of chicken works best?
Rotisserie chicken is fast and adds great flavor. Leftover roasted chicken or turkey also works.
Can I make this ahead for meal prep?
Yes. Store in the fridge in single-serving containers and reheat when needed.
Can I use puff pastry or biscuits as topping?
Yes! Bake biscuits separately and serve on top of each bowl for a pie-like feel.
Related Recipes
Looking for other recipes like this? Try these:
Chicken Pot Pie Soup Printed Recipe
Weeknight Easy Chicken Pot Pie Soup
I’ve cooked chicken pot pie in many ways, but this soup version has become a favorite. It has all the cozy flavors of the classic pie but in a creamy, rich broth that comes together fast. Whether you’re using rotisserie chicken, leftover turkey, or fresh chicken, this recipe is simple and perfect for busy nights.
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Servings: 6 servings
Calories: 320kcal
Equipment
- Large Pot for stove-top method
- Slow Cooker for slow cooker method
- Instant Pot for Instant Pot method
Ingredients
Main Ingredients
- 3 cups cooked chicken (rotisserie or shredded)
- 3 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups carrots sliced
- 2 cups Yukon Gold potatoes diced
- 1 cup frozen peas
- 1 cup frozen corn optional
- 4 cups chicken broth
Thickener & Cream
- 1 cup heavy cream (or half-and-half for lighter version)
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, and carrots. Cook for 5 minutes until soft.
- Stir in flour and cook for 1 minute to remove the raw taste.
- Slowly whisk in chicken broth. Stir until smooth.
- Add potatoes and thyme. Simmer for 10–12 minutes until potatoes are tender.
- Stir in chicken, peas, corn, salt, and pepper. Cook for 5 minutes.
- Stir in cream and cook for 3–4 minutes until thick and creamy.
- Taste and adjust seasoning. Serve hot.
Notes
Use fresh herbs if available for a brighter flavor. Double the recipe if you want leftovers—it freezes well. Taste as you go; seasoning makes all the difference.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 24g | Fat: 15g
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