Chicken Pot Pie Soup

Chicken Pot Pie Soup

This chicken pot pie soup recipe has all the flavours of chicken pot pie, in soup form. Great with chicken, or perfect use for your left-over Thanksgiving turkey, too!

This coming weekend is Canadian Thanksgiving. It always has a way of sneaking up on me, but regardless, turkey will definitely be happening and inevitably, turkey left-overs will also need to be dealt with. And while this soup is perfect any time with chicken, I couldn’t help but think how great it would be with left-over Thanksgiving turkey, too.

This soup has all the flavours of chicken pot pie, so it’s pretty much comfort in a bowl. From the big chunks of potatoes and carrots, to the peas, to the creamy, thyme-infused broth, this soup is definitely hearty enough for a dinner soup.

Chicken Pot Pie Soup

Cook’s Notes for Chicken Pot Pie Soup

You could easily dress this soup up with pie-crust croutons, for a fancy presentation, but for everyday enjoyment, I find a good crumbling of soda crackers gives this soup a nice crunchy top.

Be sure to taste and salt/pepper your soup as needed. As always, good seasoning brings the best out in any dish.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Course: Soup
Cuisine: American
Keyword: creamy chicken soup with vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 serings
Energy: 318 kcal
Author: Jennifer
All the flavours of chicken pot pie, in soup form. Great use for left-over chicken or try it with left-over turkey, as well!


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken stock/broth
  • 1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves
  • 2 medium russet baking potatoes diced (about 2 cups)
  • 2 medium carrots sliced or diced (about 1 1/2 cups)
  • 1 1/4 cup frozen peas
  • 2 cups cooked chicken or turkey diced (about 1 large boneless breast)


  1. In a large pot over medium heat, melt butter. Add flour and stir continuously, cooking for about 1 minute. Start adding the milk a bit at a time, stirring well until smooth before adding more. Once all the milk is added, pour in the chicken stock. Add the diced potatoes, carrots and thyme. Bring soup to a boil, then reduce heat and simmer until potatoes and carrots are tender, about 15-20 minutes, depending on the size of your dice.
  2. Add frozen peas and cooked chicken or turkey. Cook over low heat an additional 10 minutes or so, to cook peas and warm chicken. Taste soup. Add salt and pepper to taste. You may also wish to add a bit more thyme, to taste.
  3. Serve hot, topped with crumbled soda crackers or pie-pastry croutons (pie pastry, cut into small squares or other shapes, then baked off and scattered on top of soup).

Tags from the story
, , , ,


I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.