Southern Chicken Pot Pie Soup

Why You’ll Love This Recipe

I love how this soup delivers all the rich, comforting flavor of chicken pot pie without the fuss of rolling out a crust. It’s ready in under an hour and comes together in one pot, making cleanup easy. It’s creamy without being too heavy, packed with vegetables, and loaded with tender shredded chicken. I always serve it with warm crusty bread or flaky biscuits, and it’s just as satisfying as the real deal—if not more so. It’s also highly adaptable, so I can make it my own depending on what’s in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cups cooked chicken, shredded

• 4 cups chicken broth

• 1 cup frozen peas

• 1 cup frozen corn

• 1 cup heavy cream

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper, to taste

• 2 tablespoons flour

• 2 tablespoons butter

Directions

1. I heat the olive oil in a large pot over medium heat. Once hot, I add the diced onion, minced garlic, carrots, and celery. I sauté everything for 5 to 7 minutes, until the vegetables are soft and fragrant.

2. I add the butter and flour directly into the pot, stirring constantly to form a roux. I cook this mixture for 1 to 2 minutes until it turns slightly golden—this helps thicken the soup.

3. I slowly whisk in the chicken broth, making sure to smooth out any lumps. Once everything is blended, I bring it to a gentle simmer.

4. I stir in the shredded chicken, frozen peas, frozen corn, thyme, and rosemary. I let the soup simmer for about 10 minutes to let the flavors come together.

5. I reduce the heat to low and stir in the heavy cream, letting it cook for another 5 minutes until the soup is warmed through and luxuriously creamy.

6. I taste and season with salt and freshly ground black pepper, then ladle the soup into bowls and serve it hot with my favorite sides.

Servings and timing

This recipe makes 4 generous servings and takes about 45 minutes total—with 15 minutes of prep and 30 minutes of cook time. It’s quick enough for a weeknight, yet cozy enough for a special weekend dinner.

Variations

One of the things I enjoy most about this soup is how easy it is to customize:

• Lighter version: I use half-and-half or milk instead of heavy cream for a lighter but still creamy texture.

• Thicker soup: I add an extra tablespoon of flour in the roux if I want a thicker consistency.

• Different veggies: I swap in diced potatoes, green beans, or even mushrooms if I have them on hand.

• Herb swap: I sometimes use Italian seasoning or fresh herbs instead of dried for a brighter flavor.

• Shortcut: When I’m in a rush, I grab a rotisserie chicken and shred it up—saves a lot of time and still tastes amazing.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally until heated through. If it thickens too much in the fridge, I stir in a splash of broth or milk to loosen it. I don’t recommend freezing this soup since the cream can separate during thawing, but it holds up well in the fridge for a few days.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead and store it in the fridge. The flavors deepen overnight, and it reheats beautifully on the stove or in the microwave.

What type of chicken works best?

I use cooked, shredded chicken—either from leftovers or a store-bought rotisserie chicken. Chicken breast or thigh meat both work great.

How can I make this gluten-free?

To keep it gluten-free, I replace the flour with a gluten-free flour blend or use cornstarch mixed with a little cold broth to thicken the soup.

Can I use fresh vegetables instead of frozen?

Absolutely. I sometimes use fresh peas or corn when they’re in season. I just add them a bit earlier so they have time to soften properly.

What can I serve with this soup?

I usually serve it with buttery biscuits, crusty French bread, or even puff pastry squares if I want to channel that pot pie crust feel. A crisp green salad on the side is also a great option for balance.

Conclusion

Southern Chicken Pot Pie Soup is the kind of comfort food I find myself craving all winter long. It’s rich, creamy, and packed with hearty ingredients, yet simple enough to whip up on a busy night. Whether I’m making it for my family or sharing it at a gathering, it never fails to bring warmth and comfort to the table. It’s a soup that feels like home—and I’ll be making it again and again.