17 Chicken Pot Pie Soup Recipes That Taste Like Home

Healthy Recipes / By

You know that feeling when it’s cold, you’ve had a long day, and all you want is something that tastes like home? For me, that’s chicken pot pie — creamy filling, tender chicken, buttery crust… pure nostalgia in every bite.

But let’s be real — sometimes I don’t have the patience to make an actual pie. (Rolling dough after work? Nope.) That’s where chicken pot pie soup comes to the rescue.

It’s got everything you love — that hearty, creamy texture, the veggies, the flavor — but in a single pot. It’s easier, faster, and (IMO) sometimes even better than the original.

Over the years, I’ve tried dozens of versions — healthy ones, cheesy ones, crockpot ones, even biscuit-topped versions that’ll make you forget pie crust ever existed.

So grab your spoon, loosen your belt, and settle in — because these 17 chicken pot pie soup recipes will remind you why comfort food never goes out of style.

Table of Contents show

1. Classic Creamy Chicken Pot Pie Soup

If there’s one recipe that defines comfort, it’s this one. Creamy, hearty, and ridiculously satisfying.

Ingredients

  • 2 tbsp butter
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 cup milk or heavy cream
  • 2 cups cooked shredded chicken
  • 1 cup peas
  • Salt, pepper, thyme to taste

Directions

  1. Melt butter in a pot. Add onion, carrot, and celery — sauté until soft.
  2. Stir in flour to make a roux (this thickens the soup).
  3. Slowly pour in broth and milk while stirring.
  4. Add chicken, peas, and thyme. Simmer for 10–12 minutes until thick and creamy.
  5. Season to taste, and serve with buttery biscuits or puff pastry.

Pro Tip: Toast leftover pie crust scraps as dippers. It’s like soup and pie had a delicious baby.

2. Crockpot Chicken Pot Pie Soup

For those “I can’t be bothered to cook” days — your slow cooker’s got this.

Ingredients

  • 1 lb boneless chicken breast or thigh
  • 2 cups chicken broth
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup peas
  • ½ cup cream or milk
  • 1 tsp garlic powder
  • 1 tsp thyme
  • ¼ cup flour mixed with ¼ cup water (to thicken)

Directions

  1. Add chicken, broth, and veggies to the crockpot.
  2. Season with garlic powder and thyme. Cook on low for 6–7 hours or high for 3–4 hours.
  3. Shred the chicken, stir in the flour slurry and cream.
  4. Let cook another 15 minutes until thick.
  5. Serve warm with biscuits or bread.

Why you’ll love it: It cooks while you binge your favorite show. Effort = basically zero.

3. Chicken Pot Pie Soup with Biscuits on Top

Forget pie crust — this one’s topped with golden, flaky biscuits that practically melt into the soup.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 ½ cups mixed veggies (peas, carrots, corn)
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 cup cream
  • 2 cups shredded chicken
  • 1 can refrigerated biscuits

Directions

  1. Sauté onion and veggies in butter until soft.
  2. Stir in flour, then gradually whisk in broth and cream.
  3. Add chicken and simmer 10 minutes.
  4. Bake biscuits separately according to package directions.
  5. Ladle soup into bowls and top each one with a biscuit.

FYI: This combo is dangerously addictive — you’ve been warned.

4. Healthy Chicken Pot Pie Soup (No Cream)

Want all the flavor with half the calories? Say hello to Greek yogurt magic.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks
  • 3 cups low-sodium chicken broth
  • 2 cups shredded chicken breast
  • 1 cup frozen peas
  • ½ cup plain Greek yogurt
  • 1 tsp thyme, salt, pepper

Directions

  1. Heat oil and sauté onion, carrot, celery.
  2. Add broth and chicken. Simmer 15 minutes.
  3. Stir in peas and cook another 5 minutes.
  4. Turn off heat; whisk in Greek yogurt until creamy.
  5. Season and serve.

Personal note: I make this one after the gym — protein-packed and guilt-free.

5. Instant Pot Chicken Pot Pie Soup

Fast, easy, and tastes like it simmered all day. Your pressure cooker will make you look like a genius.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks
  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 cup milk or cream
  • ½ cup peas
  • 2 tbsp flour

Directions

  1. Set Instant Pot to sauté mode; melt butter and cook onion, carrot, celery.
  2. Stir in flour and mix well.
  3. Add chicken and broth. Lock lid and cook on high pressure for 10 minutes.
  4. Quick release, shred chicken, stir in milk and peas.
  5. Simmer a few minutes until thick.

Ever wondered why Instant Pots feel like cheating? Because they kind of are.

6. Rotisserie Chicken Pot Pie Soup

Rotisserie chicken = the weeknight hero. Juicy, flavorful, and no cooking required.

Ingredients

  • 1 rotisserie chicken, shredded
  • 2 tbsp butter
  • 1 onion, diced
  • 1 cup carrots
  • 1 cup celery
  • 3 tbsp flour
  • 3 cups broth
  • 1 cup milk
  • 1 cup frozen peas

Directions

  1. In butter, sauté onion, carrot, and celery.
  2. Add flour, cook 1 minute.
  3. Pour in broth and milk, whisk until smooth.
  4. Add chicken and peas; simmer 10 minutes.
  5. Serve with toast or crackers.

Pro tip: Use the leftover bones to make homemade broth. Waste nothing, flavor everything.

7. Chicken Pot Pie Soup with Pie Crust Crackers

Because some of us just can’t say goodbye to pie crust.

Ingredients

  • 1 pie crust sheet (store-bought or homemade)
  • 2 tbsp butter
  • 1 onion, diced
  • 2 cups veggies
  • 3 tbsp flour
  • 3 cups broth
  • 1 cup cream
  • 2 cups chicken

Directions

  1. Cut pie crust into small shapes (stars, circles, whatever). Bake until golden.
  2. In a pot, cook onion in butter, add veggies and flour.
  3. Gradually add broth and cream.
  4. Stir in chicken and simmer 10 minutes.
  5. Serve hot with pie crust “crackers” on top.

Bonus: The crunch + cream combo? Unreal.

8. Puff Pastry-Topped Chicken Pot Pie Soup

Restaurant-style drama meets easy home comfort.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 cup cream
  • 2 cups chicken
  • 1 sheet puff pastry

Directions

  1. Preheat oven to 400°F (200°C).
  2. Cook onion, carrot, celery in butter. Add flour, whisk in broth and cream.
  3. Add chicken and simmer.
  4. Ladle soup into oven-safe bowls, top with pastry squares.
  5. Bake until pastry is puffed and golden (about 10 minutes).

Serving suggestion: Break through the golden crust with your spoon — satisfaction guaranteed.

9. Chicken Pot Pie Soup with Noodles

Comfort food meets carb heaven.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken
  • 1 ½ cups egg noodles
  • 1 cup peas

Directions

  1. Cook onion and carrot in butter.
  2. Add broth, milk, and chicken. Simmer 10 minutes.
  3. Add noodles and cook until tender.
  4. Stir in peas, season, and serve.

Note: Don’t overcook the noodles unless you’re going for “mushy nostalgia.”

10. Dairy-Free Chicken Pot Pie Soup

No dairy? No problem. This one’s rich and creamy thanks to coconut milk.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks
  • 3 cups chicken broth
  • 1 cup unsweetened coconut milk
  • 2 cups chicken
  • 1 cup peas
  • 2 tbsp cornstarch + 2 tbsp water

Directions

  1. Sauté onion, carrot, celery in olive oil.
  2. Add broth and chicken. Bring to a simmer.
  3. Stir in coconut milk and cornstarch slurry.
  4. Simmer 10 minutes until thick. Add peas and season.

IMO: You won’t even miss the cream — it’s that good.

11. Chicken Pot Pie Soup with Bacon

Because everything’s better with bacon.

Ingredients

  • 4 bacon strips, chopped
  • 1 onion, diced
  • 2 tbsp butter
  • 2 carrots
  • 2 celery stalks
  • 3 cups broth
  • 1 cup cream
  • 2 cups chicken
  • 1 cup peas

Directions

  1. Cook bacon until crispy; remove and set aside.
  2. In the same pan, cook onion, carrot, celery in butter.
  3. Add broth, cream, and chicken. Simmer 10 minutes.
  4. Stir in peas and crumble bacon on top before serving.

Warning: You’ll “taste test” so much bacon you might need more for garnish.

12. Chicken Pot Pie Soup with Mushrooms

A little earthy flavor goes a long way.

Ingredients

  • 2 tbsp butter
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 2 carrots
  • 3 cups broth
  • 1 cup milk
  • 2 cups chicken
  • Thyme, salt, pepper

Directions

  1. Sauté mushrooms in butter until golden.
  2. Add onion and carrots; cook until soft.
  3. Pour in broth and milk. Add chicken.
  4. Simmer 15 minutes. Season to taste.

Optional twist: A splash of white wine makes it feel very French-bistro.

13. Gluten-Free Chicken Pot Pie Soup

Same creamy comfort — no gluten in sight.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots
  • 2 celery stalks
  • 3 cups broth
  • 2 tbsp cornstarch
  • 2 cups chicken
  • 1 cup peas
  • ½ cup coconut milk or cream

Directions

  1. Heat oil; cook onion, carrot, celery.
  2. Stir in broth and chicken.
  3. Mix cornstarch with water; add to soup to thicken.
  4. Stir in peas and coconut milk. Simmer 10 minutes.

Serve it with: Gluten-free biscuits or crunchy rice crackers — perfect texture contrast.

14. Chicken Pot Pie Soup with Potatoes

For the “I want soup that eats like a meal” crowd.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots
  • 2 potatoes, diced
  • 3 cups broth
  • 1 cup cream
  • 2 cups chicken
  • Salt, pepper, thyme

Directions

  1. Cook onion, carrot, potato in butter.
  2. Add broth and simmer until potatoes are soft.
  3. Stir in cream and chicken.
  4. Cook 10 minutes more. Mash a few potatoes to thicken.

Tip: Add shredded cheddar for an indulgent twist.

15. Chicken Pot Pie Soup with Frozen Veggies

Short on time? Frozen veggies to the rescue.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 bag frozen mixed vegetables
  • 3 tbsp flour
  • 3 cups broth
  • 1 cup milk
  • 2 cups chicken

Directions

  1. Cook onion in butter. Stir in flour.
  2. Slowly whisk in broth and milk.
  3. Add chicken and frozen veggies.
  4. Simmer 15 minutes until thick and hot.

Why it’s awesome: Zero chopping, zero guilt, all flavor.

16. Chicken Pot Pie Soup with White Wine & Herbs

For when you want to feel classy but still eat in sweatpants.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 cup carrots
  • ½ cup celery
  • ¼ cup white wine
  • 3 cups broth
  • 1 cup cream
  • 2 cups chicken
  • Fresh thyme and parsley

Directions

  1. Cook onion, carrot, celery in butter.
  2. Deglaze with wine — let it simmer 1 minute.
  3. Add broth and chicken. Simmer 10 minutes.
  4. Stir in cream and herbs.

Pair with: Crusty bread and maybe… another glass of wine.

17. Southern-Style Chicken Pot Pie Soup

Rich, bold, and full of southern soul.

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery
  • 3 cups broth
  • 1 cup cream
  • 2 cups chicken
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • Buttermilk biscuits for serving

Directions

  1. Sauté onion, carrot, celery in butter.
  2. Add broth and chicken; simmer 10 minutes.
  3. Stir in cream, cayenne, and paprika.
  4. Serve with warm buttermilk biscuits.

Optional: Drizzle with hot sauce for a little southern attitude.

Tips for Perfect Chicken Pot Pie Soup Every Time

  • Don’t skip the roux. It’s the secret to that rich, velvety texture.
  • Taste as you go. Salt and herbs need balancing — bland soup is a crime.
  • Add cream last. Keeps it from curdling or separating.
  • Batch cook and freeze. It reheats like a dream (minus biscuits).
  • Experiment! Swap chicken for turkey, or toss in extra veggies for variety.

Conclusion

And there you have it — 17 ways to make chicken pot pie soup that tastes like home. Whether you go for a healthier spin, a slow-cooker shortcut, or the full-fat Southern glory version, every bowl guarantees pure comfort.

What I love most is how forgiving it is — no crust to stress over, no fancy steps, just cozy, creamy happiness in under an hour.

So next time you crave that homemade goodness, skip the oven and grab a pot instead. Now, if you’ll excuse me, I’ve got some leftover puff pastry and a craving that just won’t quit.

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