Cozy Chicken Pot Pie Soup Recipe – Easy, Creamy & Comforting

There’s something magical about a steaming bowl of chicken pot pie soup on a chilly evening. It’s like wrapping yourself in a cozy blanket — but in the form of a creamy, savory meal. This Cozy Chicken Pot Pie Soup Recipe – Easy, Creamy & Comforting brings all the beloved flavors of classic chicken pot pie — tender chicken, hearty vegetables, and a rich, creamy broth — in a simple, one-pot recipe that’s perfect for busy weeknights or lazy Sundays.

Whether you’re craving comfort food for the family or planning a meal to share with friends, this soup is sure to hit the spot.

Recipe Info

Ingredients You’ll Need

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon paprika for a subtle warmth
• Fresh parsley for garnish

Step-By-Step Instructions

1. Sauté the veggies
   In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until they start to soften.
2. Add garlic and flour
   Stir in the garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir continuously for another minute to create a light roux — this helps thicken the soup.
3. Build the base
   Gradually whisk in the chicken broth to avoid lumps. Continue stirring until the mixture begins to thicken slightly.
4. Add chicken and vegetables
   Stir in the shredded chicken, frozen peas, and corn. Bring the soup to a gentle simmer.
5. Make it creamy
   Lower the heat and stir in the heavy cream. Add thyme, salt, pepper, and paprika (if using). Let the soup simmer for 10–15 minutes, stirring occasionally, until it’s creamy and the veggies are tender.
6. Serve and enjoy
   Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or buttery biscuits for the full pot pie experience.

Helpful Notes & Tips

• Make ahead: This soup tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.
• Freezing: Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently.
• Thickening tip: If you like your soup extra thick, whisk in an additional tablespoon of flour with the veggies before adding the broth.
• Slow Cooker: Cook the veggies in a skillet first, then add everything except the cream to the slow cooker and cook on low for 6–7 hours. Stir in the cream before serving.

Recipe Variations

• Protein Swap: Try turkey instead of chicken, or go vegetarian with mushrooms and extra veggies.
• Lightened-Up Version: Use evaporated milk or a splash of milk instead of heavy cream.
• Spiced Up: Add a pinch of red pepper flakes or smoked paprika for extra warmth.

Serving Suggestions

Pair your chicken pot pie soup with:

• Warm, flaky biscuits or crusty baguette slices
• A fresh garden salad for balance
• A cozy drink like herbal tea or apple cider for the perfect cozy night in

Conclusion

This creamy chicken pot pie soup is comfort in a bowl — hearty, satisfying, and so easy to make. Whether you’re feeding a family or just treating yourself, this is one of those easy soup recipes that you’ll find yourself coming back to again and again. Grab a spoon, get cozy, and enjoy every creamy, comforting bite.