The ultimate cozy-up meal just got easier. This Chicken Pot Pie Soup brings together everything you love about the classic comfort dish—rich broth, tender chicken, hearty potatoes, and veggies—all without the crust or the wait. Using rotisserie chicken makes it fast, while a touch of half-and-half gives it that signature creamy texture.
Perfect for busy weeknights or lazy Sundays, this soup delivers comfort by the spoonful. With minimal prep and all the soul-warming flavor, it’s destined to become a favorite in your cold-weather dinner rotation. Top it with seasoned oyster crackers for a crunchy twist that takes it over the top.
Full Recipe:
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3 tablespoons unsalted butter
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1 large yellow onion, chopped (about 2 cups)
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2 small carrots, chopped (about 1 1/4 cups)
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2 medium ribs celery, sliced (about 1 1/4 cups)
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6 large garlic cloves, chopped (about 2 tablespoons)
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1 1/2 teaspoons kosher salt
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1 teaspoon dried thyme
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3 tablespoons all-purpose flour
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6 cups chicken broth
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2 cups shredded chicken (from 1 rotisserie chicken)
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2 cups chopped red potatoes (about 4 potatoes)
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2 cups frozen peas
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1/2 cup half-and-half
Optional Toasted Oyster Crackers:
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2 cups oyster crackers
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1/4 cup olive oil
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1 teaspoon kosher salt
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1 teaspoon dried thyme
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1/4 teaspoon cayenne pepper (optional)
Directions:
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Make the crackers (optional): Preheat oven to 375°F. In a bowl, toss oyster crackers with olive oil, salt, thyme, and cayenne pepper. Spread on a foil-lined baking sheet and bake for about 10 minutes, stirring halfway through, until golden and crisp.
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Sauté vegetables: In a large Dutch oven over medium heat, melt butter. Add onion, carrots, celery, garlic, salt, and thyme. Cook for 10–12 minutes, stirring often, until the vegetables are tender.
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Add flour: Stir in flour and cook for about 1 minute to coat the vegetables evenly.
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Simmer: Stir in chicken broth, shredded chicken, and potatoes. Bring to a boil over medium-high, then reduce to medium-low and simmer for 20 minutes until potatoes are soft and flavors meld.
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Finish: Add peas and half-and-half. Simmer for 5 more minutes until peas are warmed through.
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Serve: Ladle into bowls and top with toasted oyster crackers if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 561 kcal | Servings: 6
What Makes Chicken Pot Pie Soup So Special
Chicken pot pie soup is everything we love about the traditional chicken pot pie—minus the crust and hassle. It’s a one-pot comfort meal that delivers on warmth, richness, and nostalgia. This soup is packed with tender shredded chicken, creamy broth, hearty vegetables like carrots and potatoes, and a generous helping of peas. It’s the kind of dish that brings you back to simpler times, perfect for curling up with on a cold day.
What makes it really stand out, though, is how it retains the signature taste of chicken pot pie while being far easier to prepare. No rolling dough. No waiting for a pie to bake. You get all the flavors in a fraction of the time. It’s convenience and comfort in a single bowl.
A Shortcut to Comfort
Traditionally, chicken pot pie involves roasting chicken, prepping pie crust, and baking everything together—a process that could take over an hour. This soup version smartly uses store-bought rotisserie chicken, which cuts prep time in half without sacrificing flavor. It’s a wonderful kitchen hack for busy families or anyone who wants something hearty and homemade without the wait.
Rotisserie chicken adds a savory depth to the soup while also being incredibly tender. The stock is built around this shredded meat, which absorbs the buttery aromatics and creates that slow-cooked taste we all crave—except you didn’t have to spend hours in the kitchen to get it.
Layers of Flavor in Every Spoonful
This soup hits all the notes: buttery, herby, creamy, and slightly sweet from the carrots and peas. The foundation begins with a classic mirepoix—onions, carrots, and celery—sautéed in butter to unlock their flavor. Garlic and thyme are then added, providing a warm herbal aroma that perfumes the whole kitchen.
Once the flour is added to create a roux and the broth is stirred in, the soup starts to thicken and take shape. Red potatoes simmer slowly, absorbing all those comforting flavors while adding body to the dish. The finishing touch—half-and-half—adds a velvety creaminess without making it too heavy. Frozen peas add color, texture, and that classic pot pie essence.
Not Just Soup—A Fully Satisfying Meal
Unlike many soups that may leave you hunting for a sandwich afterward, chicken pot pie soup is hearty enough to stand on its own. With chicken for protein, potatoes for starch, and a medley of vegetables, it’s nutritionally balanced and deeply satisfying. It’s the type of meal that leaves you feeling cozy and full, without overdoing it.
To make it even more substantial, serve it with optional seasoned oyster crackers—tossed in olive oil, thyme, and cayenne, then toasted for a savory crunch. It’s a creative nod to the traditional pie crust, offering texture and a punch of flavor that contrasts beautifully with the creamy soup.
Family-Friendly and Crowd-Pleasing
One of the best aspects of this dish is how approachable and universally loved it is. Kids adore the familiar flavors and creamy texture. Adults appreciate how filling and well-rounded it is. Even picky eaters find comfort in the gentle seasonings and tender ingredients.
Because it makes about six generous servings, it’s also perfect for families or meal prepping for the week. Leftovers can be refrigerated or even frozen for later—just reheat and serve.
For larger gatherings, you can easily double the recipe and serve it from a big pot or slow cooker. It’s the kind of dish that makes people feel at home, whether you’re serving it at a casual family dinner or ladling it out at a winter party.
Versatile and Easy to Customize
This soup is incredibly adaptable. Want to make it gluten-free? Just substitute the flour with cornstarch or a gluten-free flour blend. Need to make it dairy-free? Swap the half-and-half for unsweetened almond or oat milk and add a splash of olive oil or dairy-free butter for richness.
You can also play with the vegetables based on what’s in season or what you have on hand. Try adding mushrooms for earthiness, corn for sweetness, or green beans for crunch. It’s a recipe that encourages improvisation, so you can make it uniquely yours every time.
Perfect for Any Season
While chicken pot pie soup is undoubtedly a cold-weather classic, it’s actually a great recipe to keep year-round. In the fall and winter, it’s a cozy hug in a bowl. In spring or summer, it can be served with a light salad or crusty bread for a refreshing yet filling dinner.
The soup also adapts well to slow cookers and pressure cookers. That means whether you’re home on a lazy Sunday or scrambling on a Wednesday night, there’s always a way to make it work.
Nutrition Meets Comfort
Each serving of this chicken pot pie soup clocks in at just over 550 calories, making it a satisfying yet balanced meal. It’s loaded with protein, fiber, and essential vitamins like vitamin C and potassium from the vegetables and potatoes. Unlike traditional pot pie, this soup skips the butter-laden crust, lowering the fat and carb count without sacrificing taste.
If you’re watching your sodium or fat intake, you can easily lighten the recipe by using low-sodium broth, reducing the butter, or using reduced-fat milk instead of half-and-half. It’s comfort food with a conscience, adaptable for various dietary needs.
A Great Meal Prep Option
This soup stores beautifully. In fact, the flavors deepen as it sits, making leftovers even more delicious. Stored in an airtight container, it lasts up to 4 days in the fridge. You can also freeze it for up to 2 months. Simply let it thaw overnight in the fridge and reheat on the stove for a quick and satisfying lunch or dinner.
Pro tip: Freeze it in individual portions so you can grab and reheat exactly what you need. It’s like having a homemade pot pie on demand—no crust required.
Conclusion: The Comfort Classic You’ll Keep Coming Back To
Chicken pot pie soup is more than just a shortcut—it’s a reinvention of a nostalgic favorite. It blends simplicity, flavor, and warmth into a single pot, offering the comfort of pot pie without the time or effort. Whether you’re feeding a family, meal prepping for the week, or just craving a warm, soothing bowl on a rainy night, this soup has you covered.
Its adaptability makes it suitable for nearly every diet, and its cozy appeal makes it a year-round staple. From busy weeknights to weekend gatherings, this soup earns a permanent spot in your kitchen rotation. Once you’ve had your first spoonful, you’ll understand why—because comfort food doesn’t have to be complicated to be truly comforting.