Can I use rotisserie chicken instead of cooking chicken breasts?

Yes. Shredded rotisserie chicken works well and saves time.

Can I make this dairy-free?

Swap 2% milk for unsweetened almond milk or oat milk. Add a spoon of cashew cream for extra richness.

How can I make this thicker?

Use a bit more cornstarch or reduce the broth slightly while simmering for a thicker consistency.

Can I freeze this soup?

Yes, but skip the potatoes—they can become grainy. Add fresh potatoes when reheating.

What can I serve with it?

Try it with a slice of crusty bread, homemade biscuits, or a simple green salad.

Creamy Chicken Pot Pie Soup

Name: Creamy Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 480 ml chicken broth (low sodium); 2 tbsp cornstarch; 960 ml 2% milk; 340 g chicken breast (boneless and skinless, cooked and chopped); 1 large celery (chopped); 0.5 medium onion (chopped); 225 g baby portobello mushrooms (sliced); 2 cubes chicken bouillon cubes; 1 pinch dried thyme; salt and black pepper (to taste); 283 g frozen mixed vegetables (peas, carrots, green beans, and corn); 425 g red potatoes (cubed)

Prep time

20 min

Cook time

20 min

Total time

40 min

Servings

4 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

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Creamy Chicken Pot Pie Soup

Chicken pot pie soup keeps the creamy filling idea of a pot pie but skips the pastry. This version uses cooked chicken, mushrooms, mixed vegetables, potatoes, and a milk-based broth thickened with cornstarch.

It is a practical weeknight soup because the chicken is already cooked and the vegetables are straightforward. The result is creamy and filling without needing a heavy roux or a long simmer.

Why This Recipe Works

Cornstarch thickens the broth quickly, which keeps the method simple. The milk adds body, while chicken broth and bouillon give the soup enough savoury depth to carry the vegetables.

Mushrooms help the soup taste fuller, and thyme gives it the familiar pot pie flavour. Potatoes add body and make the soup feel like a complete bowl rather than a thin chicken soup.

Ingredient Notes

Rotisserie chicken or leftover roast chicken both work well. If using salted store-bought chicken or broth, taste before adding extra salt because the bouillon cubes also bring seasoning.

Frozen mixed vegetables keep this quick, but fresh carrots, peas, green beans, or corn can be used if you have them. Red potatoes hold their shape well; dice them small so they cook through quickly.

How to Make It

Whisk the broth, cornstarch, and milk in the pot before the soup gets too hot. This helps prevent lumps and gives the base an even texture.

Add the cooked chicken, celery, onion, mushrooms, bouillon, thyme, seasoning, and frozen vegetables. Simmer until the vegetables begin to soften, then add the potatoes and cook until tender.

Storage and Make-Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat and add a splash of milk or broth if the soup has thickened too much.

Freezing is possible, but the potatoes and milk base can change texture. If you plan to freeze it, leave out the potatoes and add freshly cooked potatoes when reheating.

Serving & Goal Fit

One bowl gives a high-protein main with vegetables and potatoes already built in. Serve it with whole-grain toast, biscuits, or a green salad depending on how substantial you want the meal to be.

For a lighter bowl, use 2% milk and keep the bread side small. For a richer version, use whole milk or finish with a small splash of cream.

Prep time

20 min

Cook time

20 min

Total time

40 min

Servings

4 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Creamy Chicken Pot Pie Soup

It is a practical weeknight soup because the chicken is already cooked and the vegetables are straightforward. The result is creamy and filling without needing a heavy roux or a long simmer.

Why This Recipe Works

Cornstarch thickens the broth quickly, which keeps the method simple. The milk adds body, while chicken broth and bouillon give the soup enough savoury depth to carry the vegetables.

Mushrooms help the soup taste fuller, and thyme gives it the familiar pot pie flavour. Potatoes add body and make the soup feel like a complete bowl rather than a thin chicken soup.

Ingredient Notes

Rotisserie chicken or leftover roast chicken both work well. If using salted store-bought chicken or broth, taste before adding extra salt because the bouillon cubes also bring seasoning.

Frozen mixed vegetables keep this quick, but fresh carrots, peas, green beans, or corn can be used if you have them. Red potatoes hold their shape well; dice them small so they cook through quickly.

How to Make It

Whisk the broth, cornstarch, and milk in the pot before the soup gets too hot. This helps prevent lumps and gives the base an even texture.

Add the cooked chicken, celery, onion, mushrooms, bouillon, thyme, seasoning, and frozen vegetables. Simmer until the vegetables begin to soften, then add the potatoes and cook until tender.

Storage and Make-Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat and add a splash of milk or broth if the soup has thickened too much.

Freezing is possible, but the potatoes and milk base can change texture. If you plan to freeze it, leave out the potatoes and add freshly cooked potatoes when reheating.

Serving & Goal Fit

One bowl gives a high-protein main with vegetables and potatoes already built in. Serve it with whole-grain toast, biscuits, or a green salad depending on how substantial you want the meal to be.

For a lighter bowl, use 2% milk and keep the bread side small. For a richer version, use whole milk or finish with a small splash of cream.