(The BEST) Chicken Pot Pie Soup Recipe

I’m sharing my one-pot Chicken Pot Pie Soup, packed with tender chicken, potatoes, and veggies, a homemade, healthier alternative to canned soups that’s become a meal in itself for readers of Natasha’s Kitchen.

I always chase recipes that feel familiar but still surprise me, and my take on The BEST Chicken Pot Pie Soup does exactly that. Creamy, hearty, and loaded with comfort, every spoonful has a homey note without being boring.

What sold me was the way a little unsalted butter wakes the pan, then the shredded chicken folds in and makes it feel like a proper meal. I swore I wouldn’t tell all my shortcuts but this one came from obsessing over Natasha’s Kitchen and testing it until it tasted wrong to share.

Try a bowl, it sneaks up on you.

Why I Like this Recipe

– I love that it makes a big batch so theres always lunch for tomorrow, leftovers just get better.
– I like how forgiving it is, I mess with stuff in the fridge and it still turns out great.
– It warms me up and really hits the spot after a long day, even when I’m tired i feel comforted.
– My family always digs in, even the picky kids, so I dont have to cook twice.

Ingredients

• Chicken: lean protein, keeps you full, great for muscle repair and savory chicken flavor
• Potatoes: starchy carbohydrates, add body and creaminess, some vitamin C and potassium
• Carrots: high in beta carotene vitamin A, fiber, add gentle sweet note
• Peas: plant protein and fiber, pop of green freshness, slightly sweet taste
• Onion: provides savory depth, some vitamin C, caramelizes sweet when cooked longer
• Milk and cream: calcium rich, adds fat for silky texture, makes soup indulgent
• Thyme and rosemary: aromatic herbs, earthy and floral notes, lift the overall flavor

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (optional)
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 3 medium carrots peeled and diced (about 1 1/2 cups)
• 2 stalks celery diced (about 1 cup)
• 2 medium russet or Yukon Gold potatoes peeled and cut into 1/2-inch cubes (about 2 cups)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 cups cooked shredded or diced chicken, rotisserie works great its easy
• 1 cup frozen peas
• 1 cup frozen corn optional
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/2 teaspoon dried rosemary crushed optional
• 1 bay leaf optional
• 2 tablespoons chopped fresh parsley for garnish or 1 teaspoon dried parsley

How to Make this

1. Heat a large pot or Dutch oven over medium and add 2 tablespoons unsalted butter and 1 tablespoon olive oil if using; when butter is melted add the diced onion, carrots and celery and cook 5 to 7 minutes until soft and the onion is translucent.

2. Stir in the minced garlic and cook 30 to 45 seconds until fragrant, then add the peeled cubed potatoes and toss to combine.

3. Sprinkle 1/4 cup all purpose flour over the veggies and stir constantly 1 to 2 minutes to cook off the raw flour taste, scraping any bits off the bottom so it doesn’t burn.

4. Slowly pour in 4 cups low sodium chicken broth while stirring or whisking to avoid lumps, then stir in 1 1/2 cups whole milk and 1/2 cup heavy cream; keep heat at a gentle simmer and don’t let it boil hard so the dairy doesn’t break.

5. Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1/2 teaspoon crushed rosemary if using, and 1 bay leaf if you want; bring to a simmer and cook uncovered about 12 to 15 minutes until the potatoes are tender.

6. Add 3 cups cooked shredded or diced chicken (rotisserie works great its easy), 1 cup frozen peas and 1 cup frozen corn if using, then simmer another 3 to 5 minutes until everything is heated through.

7. If the soup needs thickening, smash a few potato cubes against the side of the pot with your spoon or make a quick slurry of 1 tablespoon flour mixed with 2 tablespoons cold milk and stir it in, cook 2 to 3 more minutes; if it’s too thick add a splash more broth or milk.

8. Taste and adjust seasoning with more salt and pepper if needed, remove the bay leaf, then stir in 2 tablespoons chopped fresh parsley (or 1 teaspoon dried) right before serving.

9. Serve hot with biscuits, crusty bread or poured into bowls; leftovers keep well refrigerated for 3 days and actually taste better the next day, just reheat gently so the cream stays smooth.

Equipment Needed

1. Large pot or Dutch oven (4 to 6 qt)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Whisk
7. Potato masher or sturdy spoon to smash potatoes
8. Ladle and a small bowl for making the flour slurry

FAQ

(The BEST) Chicken Pot Pie Soup Recipe Substitutions and Variations

• Unsalted butter: use 2 tablespoons olive oil or ghee instead, it’s a little less rich but works fine and won’t burn as fast.
• Potatoes: swap the 2 cups diced potatoes for 2 cups diced sweet potato or 2 cups cauliflower florets, sweet potato adds a touch of sweetness, cauliflower keeps it lower carb.
• Whole milk + heavy cream: replace with 2 cups half and half or 1 can (12 oz) evaporated milk plus 1/2 cup milk for similar creaminess; for dairy free try canned full fat coconut milk, it’ll add a mild coconut note.
• Cooked chicken: use 3 cups shredded cooked turkey or 2 cans drained chickpeas for a vegetarian twist, just taste and adjust salt since legumes soak up liquid.

Pro Tips

– Cook the veg low and slow so they sweat instead of browning. Add the garlic right near the end or it will go bitter, and if the bottom starts to brown turn the heat down and scrape up those bits gently.

– For thickness you can mash a few of the cooked potato pieces right in the pot, or make a quick slurry with a little cold milk and flour. Whisk or stir as you add liquids so you dont get lumps.

– Be gentle with the dairy. Keep the soup at a simmer not a rolling boil, and if your milk or cream is cold temper it with a ladle of hot broth first so it wont curdle when you add it.

– Use rotisserie chicken for ease but dont skip an acid finish like a squeeze of lemon or a tiny splash of vinegar at the end to brighten the flavors. Add fresh parsley or thyme right before serving so the herbs taste fresh not faded.