Fast and Easy Chicken Pot Pie Soup Satisfies Your Craving With No Baking Required

All of the chicken pot pie, none of the hassle.

By
Liv Dansky
Liv Dansky
Liv Dansky is a recipe tester and developer in the Dotdash Meredith Test Kitchens. Her recipes have been published in Real Simple, Southern Living, Food & Wine, and Eating Well, among other publications. Liv discovered a love of eating food, writing about food, and making food at a young age.
Learn about Simply Recipes' Editorial Process
and
Sara Bir
Sara Bir
Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. The latter won a 2019 IACP Cookbook Award.
Learn about Simply Recipes' Editorial Process
Updated November 20, 2023
Bowl of chicken pot pie soup topped with toasted oyster crackers on a plate with a spoon and next to it, a pot with more chicken pot pie soup, a small bowl with more toasted oyster crackers, and mustard colored table napkin

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Let us paint you a picture. Snow is swirling outside your window, there’s a fire blazing in your fireplace, and you’re snuggled on the couch in your slippers with a pot of chicken pot pie soup simmering away on the stove. We think if comfort could be bottled and sold, it would take the form of this soup, a minimal-prep version of chicken pot pie that allows for plenty of nesting time.

After sauteing carrots, onion, garlic, celery, and dried thyme in butter until tender, you stir in flour, chicken broth, shredded rotisserie chicken, and potatoes and simmer it all until the potatoes are cooked through and the flavors meld. Add a splash of half-and-half for creaminess and frozen peas because the more veggies we can pack into a dish, the better.

Make Easy Seasoned Oyster Crackers and Ditch the Crust

While this tastes amazing on its own, we recommend tossing oyster crackers with olive oil, dried thyme, cayenne pepper, and salt and toasting them in the oven until crispy and golden brown. These little croutons bring a lovely crunch to the party. Not necessary, but certainly delicious.

Bowl of chicken pot pie soup topped with toasted oyster crackers on a plate with a spoon and next to it, a mustard colored napkin

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

More Recipes With Rotisserie Chicken

Chicken Pot Pie Soup

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings
Yield 9 1/2 cups

You can swap the all-purpose flour with 1 1/2 tablespoons cornstarch to make the soup gluten-free.

Ingredients

For the soup:

  • 3 tablespoons unsalted butter

  • 1 large yellow onion, chopped (about 2 cups)

  • 2 small carrots, chopped (about 1 1/4 cups)

  • 2 medium ribs celery, sliced (about 1 1/4 cups)

  • 6 large garlic cloves, chopped (about 2 tablespoons)

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon dried thyme

  • 3 tablespoons all-purpose flour

  • 6 cups chicken broth

  • 2 cups shredded chicken (from 1 rotisserie chicken)

  • 2 cups chopped red potatoes (about 4 potatoes)  

  • 2 cups frozen peas (from one 16-ounce bag)

  • 1/2 cup half and half

For the toasted oyster crackers:

  • 2 cups oyster crackers

  • 1/4 cup olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper (optional)

Method

  1. Preheat the oven

    If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.

  2. Start the soup:

    Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.

    Stock vegetables sauteed in a Dutch oven for chicken pot pie soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
    Flour added to a Dutch oven and mixed in with the stock vegetables for chicken pot pie soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  3. Simmer the soup:

    Stir the broth, chicken, and potatoes together in a  Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.

    Seasoning, shredded chicken, and chopped potatoes, and chicken stock mixed into the vegetables in the Dutch oven and some lifted on the wooden spoon for chicken pot pie soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
    Half-and-half and frozen peas to the pot of chicken pot pie soup and some lifted on the wooden spoon

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  4. Meanwhile, make the toasted oyster crackers:

    Combine the oyster crackers, olive oil, kosher salt, dried thyme, and  cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.

    Toasted oyster crackers on an aluminum foil lined baking sheet for chicken pot pie soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  5. Serve:

    Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

    Love the recipe? Leave us stars and a review below!

    Bowl of chicken pot pie soup topped with toasted oyster crackers on a plate with a spoon and next to it, a pot with more chicken pot pie soup, a small bowl with more toasted oyster crackers, and mustard colored table napkin

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Nutrition Facts (per serving)
561 Calories
12g Fat
89g Carbs
26g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 561
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 30%
Cholesterol 61mg 20%
Sodium 1409mg 61%
Total Carbohydrate 89g 32%
Dietary Fiber 11g 40%
Total Sugars 14g
Protein 26g
Vitamin C 50mg 248%
Calcium 136mg 10%
Iron 5mg 28%
Potassium 2245mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.