Name: High Protein Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 pound cooked chicken breast, shredded; 4 cups low-sodium chicken broth; 1 cup frozen peas; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 cup heavy cream or whole milk; 1/4 cup all-purpose flour; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

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There is something about a cold evening and a pot of soup simmering on the stove that feels like the warmest kind of welcome home. I first fell in love with chicken pot pie when Aunt Anne used to make it on winter Sunday afternoons — that golden, flaky crust, the creamy filling packed with tender vegetables and chicken. But life gets busy, and one evening I found myself craving all those same flavors without the pastry work. That is when this High Protein Chicken Pot Pie Soup was born. It has everything I adore about the classic — the hearty vegetables, the rich and velvety broth, the shredded chicken — in one comforting bowl. If you already love my chicken pot pie pasta or enjoy something warming and nourishing like my high protein white chicken chili, this soup is going to become your new cold-weather staple. Ready in just 45 minutes, made entirely from simple ingredients, and packed with lean protein — I cannot wait for you to try it.

Why You’ll Love This Recipe?

Ready in just 45 minutes. This soup comes together fast enough for a Tuesday night, but feels special enough to serve to guests — it is truly one of those reliable weeknight-to-weekend recipes.
Packed with lean protein. With a full pound of shredded chicken breast, each bowl delivers around 20 grams of protein — this is comfort food that actually fuels you.
Classic pot pie flavor, no pastry required. The thickened, creamy broth with herbs, peas, carrots, and celery delivers every bit of that nostalgic pot pie warmth without the extra prep.
Made with pantry staples. Frozen peas, dried herbs, a carton of broth, and a splash of cream — these are the kinds of ingredients I always have on hand, which is exactly why I keep coming back to this soup.
Easily scaled and meal-prep friendly. This recipe doubles beautifully and holds well in the fridge for days, making it one of my go-to batch-cooking soups for the week.

Ingredient Notes

Olive oil — This is the base of your flavor foundation, used to soften the aromatics before the broth goes in. One tablespoon is plenty — just enough to coat the pan and coax out that golden depth.
Onion — Diced onion builds the savory backbone of the soup as it softens and sweetens in the oil. I cut mine into a medium dice so it melts into the broth rather than standing out in chunks.
Garlic — Two cloves give warmth and richness without overwhelming the other flavors. Mince it finely so it distributes evenly through every spoonful.
Carrots — Carrots add a gentle natural sweetness and a satisfying bite. I dice mine to match the celery — uniform pieces mean everything cooks at the same rate.
Celery — Celery brings a mild, savory depth that is essential in a pot pie filling. Do not skip it — it is one of those background ingredients that you would notice if it were missing.
Cooked chicken breast, shredded — This is the protein hero of the bowl and what makes this soup genuinely filling. I often use leftover rotisserie chicken or a batch cooked earlier in the week — either works beautifully.
Low-sodium chicken broth — Using low-sodium lets you control the salt level precisely. A good-quality broth makes a noticeable difference in the final depth of flavor.
Frozen peas — Stirred in at the end, peas keep their bright color and a gentle bite. Do not add them too early or they will turn dull and mushy.
Dried thyme and rosemary — These two herbs are the soul of pot pie seasoning. Dried works perfectly here — they bloom beautifully in the hot soup and fill the kitchen with that classic comforting fragrance.
Heavy cream or milk — Heavy cream gives you a rich, velvety finish; whole milk produces a lighter result. Both work — choose based on how indulgent you want the bowl to feel.
All-purpose flour — This thickens the broth into that signature creamy pot pie consistency. Whisk it into the cream before adding to avoid any lumps.
Fresh parsley — A handful of chopped parsley stirred in at the end brightens the whole bowl. It is a small finish that makes a big difference.

How to Make High Protein Chicken Pot Pie Soup?

Step 1 — Sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2 — Add the broth and herbs. Pour in the chicken broth and stir in the dried thyme and dried rosemary. Bring the mixture to a gentle simmer and cook for 8–10 minutes until the carrots and celery are nearly tender.

Step 3 — Make the cream mixture. While the soup simmers, whisk the all-purpose flour into the heavy cream (or milk) in a small bowl until completely smooth — no lumps. This takes about 30 seconds of brisk whisking. This slurry is what gives the soup its creamy, thickened texture.

Step 4 — Thicken the soup. Pour the cream and flour mixture slowly into the simmering soup, stirring constantly as you add it. Let the soup simmer for 4–5 minutes, continuing to stir, until it thickens to a creamy, velvety consistency.

Step 5 — Add the chicken and peas. Stir in the shredded cooked chicken breast and frozen peas. Cook for 3–4 minutes until everything is heated through and the peas are bright and tender.

Step 6 — Season and serve. Taste the soup and season with salt and pepper to your preference. Ladle into bowls and finish with a generous sprinkle of fresh chopped parsley. Serve immediately and enjoy.

Emily’s Expert Tips

Whisk the flour into the cream first — always. Adding raw flour directly to hot liquid almost always leads to lumps. Mixing it into the cold cream before it hits the pot gives you a completely smooth, silky result every time.
Don’t rush the vegetable sauté. Giving the onion, carrot, and celery a proper 5–6 minutes of softening before adding the broth builds a much deeper, more rounded flavor base — it is worth the extra few minutes.
Shred the chicken while it is warm. If you are cooking chicken fresh for this recipe, shred it while still warm — it pulls apart easily with two forks and distributes more evenly through the soup.
Taste before you serve. Sodium levels vary between different chicken broths, so always taste and adjust the salt at the end rather than salting throughout. A little goes a long way with a good-quality broth.
Add the peas last. Frozen peas only need 3–4 minutes — any longer and they lose their bright green color and turn mushy. I always add them as the final step before serving.

Storage Tips

Refrigerator — Store the cooled soup in an airtight container for up to 4 days. The soup will thicken further as it sits — stir in a splash of broth or water when reheating to loosen it back to your preferred consistency.
Freezer — This soup freezes well for up to 3 months. For best results, freeze before adding the cream mixture, then stir it in fresh when reheating. If you have already made the full soup, it will still freeze — just note the texture may be slightly different once thawed.
Reheating — Warm the soup gently over medium-low heat on the stovetop, stirring frequently. Add a splash of broth or milk as needed to restore the creamy texture. Avoid high heat, which can cause the cream base to separate.

Variations & Substitutions

Swap the heavy cream for coconut milk. For a dairy-free version, full-fat coconut milk creates a similarly rich and creamy broth. The flavor is slightly different but still wonderfully comforting — pair it with a pinch of turmeric for extra warmth.
Use rotisserie chicken for a shortcut. Pre-shredded rotisserie chicken is my favorite weeknight hack here — it is already seasoned and cuts your prep time in half. This makes the soup even more pantry-friendly than it already is.
Add potatoes for extra heartiness. Diced Yukon Gold potatoes cooked right in the broth make this soup even more substantial — similar to my chicken soup with potatoes. Add them in Step 2 alongside the broth for about 15 minutes of cooking time.
Make it gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. If using cornstarch, use 2 tablespoons mixed with a little cold water instead.
Boost the protein even further. Stir in a cup of white beans or chickpeas along with the chicken for extra plant-based protein. It adds texture and makes the soup even more filling — great for a hearty high protein chicken orzo-style meal-prep vibe.
Add a pinch of red pepper flakes. A subtle kick of heat works beautifully against the creamy, savory broth. Start with 1/4 teaspoon and adjust to your family’s preference.

What to Serve With High Protein Chicken Pot Pie Soup?

Crusty bread or dinner rolls — A warm, crusty bread for dunking is my top choice here. The golden crust and soft interior are perfect for soaking up every last drop of that creamy broth.
A simple green salad — A crisp green salad with a light lemon vinaigrette balances the richness of the soup beautifully. Keep the dressing light so the soup stays the star of the meal.
Flaky biscuits — Homemade or store-bought biscuits served on the side bring the pot pie experience full circle. Crumble them into the bowl or use them as a scoop — either way, it is hard to stop at one.
Roasted broccoli — A sheet pan of roasted broccoli on the side adds a satisfying crunch and extra greens to the meal without any extra effort.

Frequently Asked Questions

Can I make this soup ahead of time? Yes — make it up to 3 days ahead and refrigerate. Reheat gently with a splash of broth to restore the creamy texture.

Can you freeze chicken pot pie soup? Yes, up to 3 months. For best texture, freeze before adding the cream mixture.

Can I use raw chicken instead of cooked? Yes. Add raw diced chicken breast in Step 2 with the broth and simmer until cooked through, then shred.

What can I use instead of heavy cream? Whole milk, half-and-half, or full-fat coconut milk all work. The soup will be slightly less rich but still creamy.

How do I make this soup thicker? Add an extra tablespoon of flour to your cream mixture, or simmer uncovered a few extra minutes.

Is this soup gluten-free? Not as written. Swap the all-purpose flour for a 1:1 gluten-free blend or 2 tablespoons of cornstarch.

How much protein does this soup have per serving? Approximately 20 grams per serving, mainly from the chicken breast.