This Creamy Chicken Pot Pie Soup is everything you loved about frozen pot pies growing up - but SO much better! It's like scooping out all the best parts of a pot pie and turning it into a bowl of pure comfort. Tender chicken, carrots, celery, peas, and corn swim in a rich, creamy broth built on a buttery roux with sage, thyme, and a splash of white wine for depth. All the savory filling you crave, minus the fussy crust. It's creamy, it's cozy, and it's calling your name on chilly nights. Serve it with some drop biscuits for dunking, and you've got the ultimate comfort meal!👐🏾👐🏼
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🧈Disclosure: We're so excited that this post is a paid partnership with Plugrà Premium European Style Butter, the official butter partner for this website for 2026! 😍We love using Plugrà for butter-forward recipes like this one, where the roux is the foundation of everything. The higher butterfat gives you a richer, silkier broth that coats every bite. 🧈 As always, all opinions are our own.
Chicken Pot Pie Soup: Comfort Food That Feels Like a Hug ✨
Neither of our families cooked from scratch much, so Chamere and I both grew up on frozen dinners. Pot pies were the special ones - a real treat when Mom brought those home. This is the from-scratch, grown-up version we wish we'd had back then, but in soup form, that gets loaded up with the most perfect herbed drop biscuits. 🤤
It starts with a buttery roux base, a splash of white wine, and plenty of fresh sage and thyme that give this soup serious depth. Got leftover chicken? Toss it in. Starting from scratch? Cook it fresh. Either way, everything comes together in one pot, and it tastes like you spent all day on it. Grab a bowl, grab a biscuit, and dig in - it tastes even better the next day!
🍲Chicken Pot Pie Soup Ingredients
Simple pantry staples and a few fresh veggies are all you need here. Quality butter makes a real difference in that roux, so reach for the good stuff!
How to Make Creamy Chicken Pot Pie Soup ✨
This comes together in one pot, and it's easier than you think - let's get into it!
Using leftover chicken? Skip Steps 1 and 2 and jump straight to Step 3. You'll add the chicken later to warm through.
- Step 1: Season your chicken thighs with salt (about 1 teaspoon per pound), pepper, garlic powder, onion powder, dried thyme, and dried sage.
- Step 2: Heat oil in a large Dutch oven over medium-high heat, add the chicken in a single layer.
- Sear the chicken until golden brown on both sides. It doesn't need to be cooked all the way through - it'll finish simmering in the soup later. Remove and set aside.
💡 Why oil instead of butter? Butter burns at high heat, especially when searing multiple batches of chicken. Oil has a higher smoke point, so you get that gorgeous golden sear without any burnt bits. Choose any neutral oil of your choice!
- Step 3: Add about half the butter to the same pot. Once melted, add the carrots, celery, and onion. Season generously with salt.
- Sauté until softened, about 5-6 minutes.
💡 Don't wipe out that pot! Those browned bits left from searing the chicken (that's the fond) are pure flavor - the veggies will soak it all up.
- Step 4: Add the remaining butter, flour, garlic, and fresh herbs right to the pot. Stir everything together to form a roux and let it cook for about a minute - this is what gives the soup that thick, creamy body.
🧈 This is where your butter really shines! Plugrà's higher butterfat content means a richer roux and a more velvety broth. You'll taste the difference!
🔄 Substitutions
- 🌿No fresh herbs? Use dried - about ⅓ the amount, since dried herbs are more pungent.
- Gluten-free? Skip the flour and make a cornstarch slurry instead - mix 3 tablespoons cornstarch with 3 tablespoons cold water. Stir it into the soup after adding the broth and let it simmer until thickened.
- Step 5: Pour in the white wine and scrape up any bits from the bottom of the pot. Let it bubble for a minute to cook off the alcohol.
- Step 6: Then slowly stir in the chicken broth.
💡 No wine? Sub with a splash of chicken broth plus a teaspoon of white wine vinegar or lemon juice for brightness.
- Step 7: Bring everything to a simmer, and stir continuously so there are no lumps.
- Step 8: Add the chicken thighs back to the pot and let everything simmer for about 15-20 minutes until the soup has thickened slightly and the chicken is cooked through.
- Step 9: Remove the chicken from the pot and shred it with two forks.
- Step 10: Stir the shredded chicken back into the soup, along with the Dijon and Worcestershire sauce. These are sneaky umami builders that add SO much depth.
💡Using leftover chicken? Just add it at this stage!
- Step 11: Stir in the heavy cream, frozen peas, corn, and parsley. Let everything warm through for a couple of minutes - you want the veggies bright and tender, not mushy!
- Step 12: Taste and adjust seasonings. Add more broth to thin if desired, and add cracked black pepper to taste!
Ladle this into big bowls and serve it up with some herbed brown butter drop biscuits or crusty bread for the ultimate dunking situation. This is the kind of meal that brings everyone back for seconds - and maybe thirds. 🤤
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📖 Recipe
Creamy Chicken Pot Pie Soup Recipe (Cozy One-Pot Comfort!)
Ingredients
Chicken:
- 2 to 3 pounds boneless skinless chicken thighs
- 2 to 3 teaspoons kosher salt 1 teaspoon per pound
- 1 to 1½ teaspoons garlic powder
- 1 to 1½ teaspoons onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ to ½ teaspoon black pepper to taste
- 2 tablespoons neutral oil for searing
Soup:
- ½ cup unsalted butter 1 stick or 8 tablespoons , divided (4 tablespoon for veggies, 4 tablespoon for roux)
- 1 large yellow onion diced
- 1 cup carrots diced, about 2-3 medium
- 1 cup diced celery diced, about 3-4 stalks
- 1-2 teaspoons kosher salt to taste
- ½ cup all-purpose flour 60g
- 10 to 12 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 1½ tablespoons fresh thyme leaves
- ¾ cup dry white wine non-oaky
- 3½ cups chicken broth regular sodium, or low-sodium + 2 teaspoon bouillon paste
- 1½ tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 1½ cups frozen peas
- 1 cup frozen corn
- Fresh parsley chopped (to stir in + garnish)
- Fresh black pepper to taste
Instructions
For the Chicken:
- Coat the chicken in about 1 tablespoon of oil, reserving the rest for searing. Season chicken thighs with salt (1 teaspoon per pound), pepper, garlic powder, onion powder, thyme, and sage.2 to 3 pounds boneless skinless chicken thighs, 2 to 3 teaspoons kosher salt, 1 to 1½ teaspoons garlic powder, 1 to 1½ teaspoons onion powder, 1 teaspoon dried thyme, ½ teaspoon dried sage, ¼ to ½ teaspoon black pepper, 2 tablespoons neutral oil
- Heat oil in a large Dutch oven over medium-high heat. Sear chicken until golden brown on both sides (it doesn't need to be cooked through). Remove and set aside.
For the Soup:
- Add half the butter to the pot. Once melted, add carrots, celery, and onion. Season generously with salt. Sauté until softened, about 5-6 minutes.½ cup unsalted butter, 1 large yellow onion, 1 cup carrots, 1 cup diced celery, 1-2 teaspoons kosher salt
- Add remaining butter, flour, garlic, and fresh herbs. Stir to form a roux. Cook for about 1-2 minutes, stirring constantly to cook the flour.10 to 12 cloves garlic, 2 tablespoons fresh sage, ½ cup all-purpose flour, 1½ tablespoons fresh thyme leaves
- Pour in white wine and scrape up any browned bits. Let bubble for 1 minute to cook off the alcohol.¾ cup dry white wine
- Slowly stir in chicken broth. Bring to a simmer, stirring continuously so there are no lumps.3½ cups chicken broth
- Add the chicken thighs back to the pot. Simmer 15-20 minutes until chicken is cooked through and soup has thickened slightly.
- Remove chicken from the pot and shred with two forks. Stir shredded chicken back into the soup along with Dijon and Worcestershire.1½ tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce
- Stir in heavy cream, frozen peas, and corn. Cook 2-3 minutes until heated through. Stir in fresh parsley and serve.Season with salt and pepper to taste.1 cup heavy cream, 1½ cups frozen peas, 1 cup frozen corn, Fresh parsley, Fresh black pepper
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Notes
- Storage: Leftovers keep well in the refrigerator for 3-4 days in an airtight container. The soup may thicken as it sits - just add a splash of broth when reheating on the stovetop over low heat.
- Freezing: This soup can be frozen for up to 3 months. The cream may separate slightly when thawed, but a good stir while reheating will bring it back together. For best results, let it thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat. You can also add a splash of fresh cream when reheating to restore that velvety texture.
- Make Ahead: You can prep the veggies and season the chicken up to a day ahead. Store separately in the fridge until ready to cook.
- Broth Tip: For the best flavor, use regular sodium chicken broth. If you only have low-sodium, add 2 teaspoons of chicken bouillon paste to boost the flavor - just taste before adding extra salt since bouillon is salty!
- No Wine? Substitute with an equal amount of chicken broth plus 1 tablespoon white wine vinegar or fresh lemon juice for brightness.
- Chicken: Boneless skinless chicken thighs give you the most flavor and stay tender. Shredding them gives the soup that classic pot pie texture. You can use chicken breasts if preferred - just watch the cook time so they don't dry out.
- Serve With: Our brown butter drop biscuits with thyme and sage are the perfect pairing! Crusty bread or buttermilk biscuits work great too.
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