When the weather turns chilly, chicken pot pie soup is my go-to comfort in a bowl. It’s rich and creamy without heavy cream, filled with tender chicken and vegetables, and finished with a bright squeeze of lemon that lifts all the flavours.
“This recipe has been a staple in our household since 2018. I add peas (per the gang’s request) and pour the soup over a biscuit in a bowl. The best soup any time of year.”
– K Cooper
Nicky’s Notes
Full disclosure: this soup is the same filling I use for my chicken pot pie. Often I make the filling intending to bake a pie, but once I taste it I’ll happily serve it straight as soup. It’s that good — sometimes pastry just has to wait.
The soup feels indulgent but is made creamy with milk rather than heavy cream, so it manages to taste luxurious while still feeling relatively light.
Don’t skip the lemon juice at the end. A little acidity brightens the whole pot without making the soup taste lemony. If you’re unsure, add the lemon a little at a time and taste as you go.
Table of Contents
- Nicky’s Notes
- Why this chicken pot pie soup works
- Abbreviated Recipe
- Recipe Tips
- Recipe Shortcut: Leftover Chicken
- 🍽️ What to serve it with
- Ingredient swaps and modifications
- 📺 Watch how to make it
- Chicken Pot Pie Soup Recipe
- More Amazing Soups
Why this chicken pot pie soup works
- Creamy, not heavy: A butter-onion roux combined with milk gives a silky texture without using cream.
- Two-pan technique: Simmer the chicken and vegetables in stock, prepare the roux and sauce separately, then combine. This keeps the broth flavours concentrated and the sauce smooth.
- Bright finish: A squeeze of lemon at the end lifts the richness without making the soup taste citrusy.
- Flexible: Works well with leftover roast chicken or turkey, gluten-free flour blends, and different vegetable mixes.
Abbreviated Recipe
Full recipe with detailed steps is in the recipe card below.
- Simmer chicken, carrots, potatoes, celery, thyme, salt and pepper in stock for about 15 minutes until the vegetables are tender; turn off the heat.
- In a separate pan, melt butter and cook the onion for 5–6 minutes until soft. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in hot chicken stock to make a thick, smooth sauce, then whisk in the milk and heat gently until slightly thickened.
- Pour the sauce back into the chicken pot, warm to just below boiling, stir in lemon juice, adjust seasoning and serve.
Recipe Tips
- Add the lemon at the very end. Acid added too early can tighten milk and affect texture; finishing with lemon keeps the soup glossy and bright.
Recipe Shortcut: Leftover Chicken
Short on time or using leftovers? This soup is perfect with shredded roast chicken, rotisserie chicken or leftover turkey.
- Shred cooked meat into bite-size pieces so it heats evenly.
- Stir the cooked chicken or turkey in towards the end and warm gently to keep it tender.
🍽️ What to serve it with
This is a comforting winter soup that pairs beautifully with crusty toasted bread or a warm biscuit. Serve in deep bowls with a sprig of fresh thyme for a homely finish.
Ingredient swaps and modifications
- Add chunks of ham at the end and heat through for extra savoury depth.
- Top with crispy bacon for crunch and smokiness.
- Add extra vegetables such as leeks or mushrooms with the other veg. Small vegetables like peas or sweetcorn should be added at the end and heated through briefly.
- Vegetarian option: omit the chicken and use a rich vegetable stock; consider stirring in grated cheddar at the end to boost flavour.
📺 Watch how to make it
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Chicken Pot Pie Soup Recipe
Ingredients
- 3 chicken breasts, cut into small chunks
- 3 carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and chopped into small chunks
- 2 sticks of celery, sliced
- Good pinch of salt and pepper
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 850 ml (3 1/2 cups) chicken stock (or water plus stock cubes)
- 3 tbsp unsalted butter
- 1 large onion, peeled and finely chopped
- 50 g (about 1/2 cup minus 1 tbsp) plain (all-purpose) flour (or gluten-free blend)
- 300 ml (1 1/4 cups) milk (half or full-fat)
- Juice of 1 lemon
- 1 small bunch fresh thyme to garnish
Instructions
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Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil, then simmer for about 15 minutes until the vegetables are tender. Turn off the heat.
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While the chicken is cooking, melt the butter in a second large saucepan. Add the chopped onion and cook over medium heat for 5–6 minutes until soft.
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Stir in the flour and whisk to form a paste (roux). Cook for about a minute, continuing to whisk.
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Ladle hot stock from the chicken pan into the roux a little at a time, whisking until smooth. Repeat until most of the stock has been incorporated, leaving the chicken and veg behind.
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Pour in the milk and heat gently, stirring, until the sauce thickens slightly. Do not let it boil.
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When the sauce is hot and smooth, pour it back into the pan with the chicken and vegetables. Warm everything to just below boiling, then add half the lemon juice, taste and add the rest if needed.
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Adjust seasoning with salt and pepper. Serve topped with a sprig of fresh thyme.
Notes
Can I make it gluten free?
Yes — use gluten-free stock and a gluten-free plain/all-purpose flour blend for the roux.
Can I make it ahead?
Yes — cool quickly, cover and refrigerate for 2–3 days. Reheat gently, adding a splash of stock or water if it has thickened.
Will it freeze?
Yes — cool and freeze in airtight containers. Defrost overnight in the fridge and reheat, adding a little stock or water if needed.
Nutritional information is per serving and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published in December 2014 and updated with new photos, video and tips in later years.
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Recipe adapted from a classic chicken and ham pie idea.
Some links in the original post may have been affiliate links. Nutritional information provided is approximate.