Creamy Chicken Pot Pie Soup Recipe (Cozy One-Pot Comfort!)

Creamy chicken pot pie soup in a bowl with drop biscuits.

Creamy Chicken Pot Pie Soup Recipe (Cozy One-Pot Comfort!)

Creamy Chicken Pot Pie Soup is pure comfort in a bowl! Tender seasoned chicken thighs, carrots, celery, peas, and corn swim in a rich, velvety broth built on a buttery roux with sage, thyme, and a splash of white wine for depth. It's all the classic pot pie flavor you love without the fussy crust. Everything comes together in one pot, making it perfect for busy weeknights or cozy weekend dinners. Serve it with crusty bread or our Herbed Brown Butter Drop Biscuits for the ultimate dunking experience. This is the kind of soup that warms you from the inside out!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 496kcal

Author: Briana

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

Video

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.

Nutrition