Chicken Pot Pie Soup (VIDEO)

Chicken Pot Pie Soup is creamy, comforting, and hearty. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal.

chicken pot pie soup in a bowl

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We love creamy soups, from Clam Chowder to Potato Soup. If you love Soup Recipes, this Chicken Pot Pie Soup is a must-try.

Chicken Pot Pie Soup Video

Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier.

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Ingredients for Chicken Pot Pie Soup

The key to making great chicken pot pie soup, is to adequately season. Be sure to taste and season at the end.

  • Aromatics Onions, carrots, celery, and garlic are cooked in butter as a base for flavoring the soup.
  • Mushrooms – sauteeing until golden adds a boost of flavor
  • Flour – just 1/3 cup thickens the soup to make it creamy
  • Chicken Stock – homemade bone broth will taste best, but storebought works.
  • Potatoes – we used Yukon gold
  • Chicken – light or dark meat works great
  • Peas and Corn – we use frozen peas and corn since we stock them in our freezer, but canned corn will also work.
  • Cream – heavy or regular whipping cream or even a light cream would work if you want a leaner soup.
  • Parsley – we love it in the soup for flavor and garnish with it to add color and freshness.
Ingredients for chicken pot pie soup with chicken, vegetables, and potatoes.

How to Cook the Chicken

We love using leftover rotisserie to make Chicken pot pie soup. You can use cooked chicken breasts or a store-bought Rotisserie Chicken. If you want to cook your own chicken, our go-to recipes are:

Pot Pie soup cooked in a dutch oven pot

How to Make Chicken Pot Pie Soup

Once you have all of your ingredients chopped and prepped, cooking this soup is easier than you think.

  1. Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.
  2. Add mushrooms and garlic and saute 5 minutes.
  3. Add flour and saute 1 minute
  4. Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.
  5. Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.
  6. Season to taste and serve.

Kitchen Tip: A dutch oven is one of our favorite kitchen tools for making soup. This 5 1/2 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven. A good pot can last a lifetime.

Serve With

Chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies. It really is a meal in itself. We love to pair it with:

Chicken Soup Served with biscuits

Common Questions

Can I substitute the chicken?

You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.

Can I make this gluten free?

You can use corn starch instead of flour. Combine 1/2 cup cold water with 2 Tbsp corn starch. Stir that slurry in with the cream in the last 5 minutes and let it simmer and thicken the soup.

How do I thicken chicken pot pie?

You can add a slurry of corn starch in water (see gluten-free tip above), adding it to reach your desired thickness.

Make-Ahead

Chicken pot pie will keep well in the refrigerator for about 3-4 days, depending on the freshness of your chicken. The USDA recommends refrigerating cooked chicken for 3-4 days. Reheat in the microwave or on the stovetop until hot.

Soup in a pot with ladle

I hope this Chicken Pot Pie Soup will become a new favorite for you. The best part is, you don’t have to spend time making a crust or wait for it to bake in the oven like you would a classic pot pie before you can enjoy it.

More Soup Recipes to try:

Chicken Pot Pie Soup Recipe

4.99 from 851 votes
chicken Pot Pie Soup in a bowl
Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 10 people
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt, (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces.
  • 5 cups cooked chicken, (shredded)
  • 1 cup frozen peas
  • 1 cup corn, (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  • Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
  • Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
  • Add 1/3 cup flour and stir constantly for 1 minute until golden.
  • Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
  • Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

Nutrition Per Serving

363kcal Calories25g Carbs25g Protein18g Fat9g Saturated Fat91mg Cholesterol977mg Sodium724mg Potassium3g Fiber6g Sugar2729IU Vitamin A20mg Vitamin C42mg Calcium2mg Iron
Nutrition Facts
Chicken Pot Pie Soup Recipe
Amount per Serving
Calories
363
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
91
mg
30
%
Sodium
 
977
mg
42
%
Potassium
 
724
mg
21
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
2729
IU
55
%
Vitamin C
 
20
mg
24
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: chicken pot pie soup
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 363

Filed Under

Natasha's Kitchen Cookbook
4.99 from 851 votes (548 ratings without comment)

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Recipe Rating




Comments

  • Lynn
    September 30, 2025

    Made for company, it was a big hit! Very easy to make and delicious! Thanks for sharing

    Reply

    • NatashasKitchen.com
      September 30, 2025

      I’m so glad it was a hit, Lynn! Thanks for sharing.

      Reply

  • Jeanne M.
    September 24, 2025

    Thank you! Needless to say, my husband and myself finished the pot, nothing left to freeze! I will make more and freeze some….DELICIOUS!

    Reply

    • NatashasKitchen.com
      September 24, 2025

      I’m so happy to hear that, Jeanne.

      Reply

  • Nana
    September 22, 2025

    This soup is so easy to make and delicious! My new go to soup!

    Reply

    • Natashas Kitchen
      September 22, 2025

      I’m so glad you enjoyed it, Nana!

      Reply

  • Jeanne M.
    September 21, 2025

    Made it and it was delicious!! I will definitely make it again. Can you freeze it??

    Reply

    • Natasha's Kitchen
      September 22, 2025

      I’m glad you loved it! Some of my viewers have reported good results freezing this.

      Reply

  • Megan
    September 21, 2025

    I keep coming back to this recipe! So easy and so delicious. I do only a few modifications based on allergies and preference : use olive oil instead of butter, whole wheat flour, cut the mushrooms (sometimes), I season with my heart different seasonings I think would taste good and I use the cream part of a can of coconut milk. Makes it dairy free and still so delicious!

    Reply

  • Kerry Lynn Kirby
    September 18, 2025

    This was such a great recipe! Instead of the heavy whipping cream and mushrooms, I used cream of mushroom soup with a can full of milk! Thickened up great! 😃

    Reply

  • Monique
    September 18, 2025

    Delicious and creamy! An instant favorite at our house. We will make this on repeat for sure.

    Reply

    • NatashasKitchen.com
      September 18, 2025

      I’m so glad to hear that your family enjoyed it, Monique!

      Reply

  • Karen
    September 17, 2025

    Amazing! I added 1/2 the salt (too salty otherwise), doubled the pepper, added extra garlic, used mini Yukon gold potatoes with the skins on (because I’m lazy) – this is a winner of a recipe. Super easy and delicious!

    Reply

  • Chrissy
    September 15, 2025

    No such thing as too much butter!!! I can’t wait to try this recipe!

    Reply

    • Natashas Kitchen
      September 15, 2025

      I hope you love it, Chrissy!

      Reply

  • Anna Melanson
    September 13, 2025

    Can you use half & half instead of whipping cream?

    Reply

    • NatashasKitchen.com
      September 13, 2025

      Hi Anna! If you’re using a lighter cream, the filling won’t get as thick. You may need to add a little more flour or cornstarch if it’s too thin.

      Reply

  • Bridge
    September 8, 2025

    So bummed. Was looking so forward to this recipe. Too much butter, can really taste and see it and did not thicken like I hoped. Flavor was okay, looked delicious but won’t make again.

    Reply

    • Natasha
      September 9, 2025

      Hi Bridge, this is normally very creamy and flavorful. Did you change anything in the recipe ingredients or steps?

      Reply

  • Lexie
    September 8, 2025

    Could I use gluten free flour instead of cornstarch to make GF?

    Reply

    • NatashasKitchen.com
      September 8, 2025

      Hi Lexie! Cornstarch is naturally GF. But yes, that should work. You’ll need to use more to get the thickening effect. A general rule is, 2 tablespoons GF flour for every 1 tablespoon cornstarch but in this recipe you should be able to swap out the flour equally for GF flour.

      Reply

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