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.
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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.
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:
- Oven Roasted Chicken – tender and juicy with a crisp, salty skin
- Instant Pot Whole Chicken – the fastest way to cook a chicken
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.
- Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.
- Add mushrooms and garlic and saute 5 minutes.
- Add flour and saute 1 minute
- Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.
- Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.
- 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:
Common Questions
You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.
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.
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.
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:
- Zuppa Toscana Soup – a restaurant copycat
- French Onion Soup – perfect balance of sweet and savory
- Chicken Noodle Soup – a family favorite
- Italian Wedding Soup – with tender meatballs
- Chicken Tortilla Soup – a one-pot wonder and so good
Chicken Pot Pie Soup Recipe
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.
Ingredients
- 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
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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.
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Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
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Add 1/3 cup flour and stir constantly for 1 minute until golden.
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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.
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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.
Natasha Kravchuk
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Clam Chowder Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thank you for your step-by-step recipes it has really helped me as I was never taught to cook, I’m now in my 40s trying to learn. I have enjoyed all your recipes that I have made.
You’re very welcome! I’m glad that you’re enjoying my recipes, Shannon.
Could you tell me where you got the wooden ladle please
Hi Tonaka, you can find this and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Sooooo good!!!!
Glad you loved it, Sydney!
This soup is delicious and easy to make. To accommodate my vegan family members I took out a couple of portions before adding the chicken and cream.
Thanks Natasha for inspiring me to cook
You’re welcome, Jill. I’m glad you enjoyed the recipe and you were able to make a vegan friendly version of it too!
$12-14 to make? What year was this? 1954? lol
Hi Alan, you are correct, that did need to be revisited. Wouldn’t those 1954 food prices be nice?
this soup is delicious, I added some sweet potato and turnip. I took out a couple of servings before adding the chicken and cream so that my vegan family members could eat it too. It was also really easy to make. Thank you Natasha for the insiration
Hello Jill, thank you for leaving an awesome review. I’m glad you loved it and you were able to do a vegan version of this recipe too!
This is the most delicious soup I’ve ever had! I made it for lunch a few days ago and the 4 of us finished the whole thing! Would completely recommend.
I’m so happy to hear that you loved the pot pie soup!
Thank you Natasha, Your recipes are awesome. I tried this one and it came out so well my family loved it and it was wholesome too. it was easy and quick.
You’re very welcome! I’m glad you are enjoying my recipes.
I wanted t try this exactly, that’s what I do with all new recipes to me, but this one I modified from the start because my husband really doesn’t like potatoes unless they’re fries or skins. instead of the potatoes, I used Spatzles, and frozen mixed veggie combo. everything else, spices, cream, chicken, broth I followed to the tee. My husband liked this a lot better then one I made up . So thank you for helping me out.
I’m so glad he enjoyed it! Thank you so much for sharing that with me.
This was delicious 😋 I love all your recipes especially your lasagna.
That’s great to hear, Karen. Thank you for your great feedback and I hope you love every recipe that you will try!
I tried this soup at a friend’s yesterday and we all loved it. I will give it a try myself but may add a little curry powder (during the butter with vegetable saute step) for a spicier flavor.
Nice, thanks for sharing that with us. I’m glad you and your friends enjoyed this recipe!
I just love all your recipes,
I am going to make this soup,I just wonder what the cookies you had with it are called so I can serve that with the soup.thanks Natasha for all your fantastic videos!
Hi Johanna, please see the section in the recipe titled: “Serve With” for several ideas.
I love this soup. I just made a couple of gallons. I freeze some for those cold nights. I’m thinking I would like to add an herb or two. Maybe thyme or ?
I’m not sure but would like to something to boost the flavor a little. Any suggestions?
That’s a good idea to make this recipe ahead. I think you can use either parsley or thyme. Just depends on which one you like better.
Thanks for your prompt response. Love your videos 👏🏻
can u use half and half instead of cream?
Hi Linda, I haven’t tested that substitution, but I imagine that may work. If you experiment, I would love to know how you like that.
I have use half and half, is just as good but lighter.
Oh my…. this recipe is a keeper! It’s delicious and my family loved it.
That’s just awesome! Thank you for sharing your wonderful review!
This recipe is delicious. Quick, easy, tasty and filling. I will make it again and again.
Thank you so much, Karen!
I made your Chicken Pot Pie Soup recipe. it was delicious. I love all your recipes I have made. I know when I make one of your recipes it will turn out great. Thanks again
Hi Alice, I’m very happy to hear that. Thank you so much for your good feedback!
Love all your recipes
Aww, thank you! It makes my day hearing that!
Hi Natasha,
I made the Chicken Pot Pie Soup for dinner tonight and it worked at treat and was very tasty. The family loved it.
Thank you.
You’re welcome! I’m so happy to hear that! Thank you for sharing your great review.
Hi Natasha,
I made the Chicken Pot Pie Soup for dinner tonight and it worked at treat and was very tasty.
Thank you.
You’re welcome! I’m so happy you enjoyed it, Henry!
Every time I make this, it’s amazing! Has anyone made this in an instant pot? I was trying to figure out how long I would need to cook everything before adding the chicken and frozen veggies. I would saute the first veggies, add the broth and potatoes and seasoning, then I think it would need only about 5 minutes or so on high. Thoughts from anyone?
Natasha, every recipe I’ve tried is amazing. I love your videos! They make the steps so easy. Thank you again!
Hi Molly, I read through the comments, and I’m not seeing anyone has tried it in an instant pot. If you happen to experiment, we would love to know how you like it.
Hi! Did you end up making it with an instant pot?
Made this for dinner and it was a hit. Thought I would have leftovers for lunch, I was wrong.
I’m so happy you enjoeyd this recipe! We always go for seconds with chicken pot pie!
Wow! This is the best soup ever!
Awesome, thank you!
Used 1/2 &1/2 b/c it’s what I had. Delicious & hearty! Next time, I’ll quarter the potato slices. Yumm!
Thank you for sharing that with us, Sharon! I’m so happy you’re enjoying this recipe.
Natasha, I made the Chicken Pot Pie soup twice now, and last night I made the Broccoli Cheese soup……every recipe I try of yours has been delicious. Thank you!
Karen Fink
Wow, so great to hear that! Thank you for your good feedback, Karen.
Absolutely delicious! I originally wanted to make the chicken pot pie, but Aldi ran out of pie crust. (Too lazy to make my own). I decided to make the soup instead and I do not regret it at all! It is absolutely delicious, creamy and I love how it has sooooo many vegies in it! I do not like mushrooms too much, but I loved the taste that it gave to the soup. I might be wrong, but I feel like it wouldn’t taste the same without the mushrooms. Thank you, Natasha for sharing your delicious recipes with us!! yum yum yum!
It sounds like you found the perfect way to improvise! I’m so glad you enjoyed this recipe, Cristina!
This soup is a keeper! I made it last night and my husband devoured it. I used coconut milk in place of the cream and he was none the wiser. You would never guess it was dairy-free with all the delicious flavors going on. I will definitely make this again!
That’s so great! It sounds like you have a new favorite!
This looks delicious, Natasha! I make a similar chicken pot pie soup, but mine calls for putting a biscuit (we use Pillsbury Grands biscuits) in your bowl before ladling the soup in. It’s AMAZING and really adds that “crust” that’s missing with the soup. My whole family loves it! I highly recommend it and can’t wait to try it out with your recipe!
Thank you so much for sharing that with me, Dana! That sounds delicious!
When would we add in the corn starch? It says in the last 5 min?
Hi, yes that is correct. Please see the instructions in the section: “Can I make this gluten free?”
Hi Natasha, love your channel May I ask you I would like to make a tripe batch can I freeze this soup? Thank you!
I’m so glad you’re enjoying our channel, Susan! I haven’t tried freezing it, and I”m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
It cans beautifully if you’re into that, but if you need to freeze it, use red potatoes. I’ve done that with good success with other soups and stews for years.
Thank you for sharing that with us!
I froze a large bowl and it worked out fine, we ate it a week later.
I made this soup last week. OMG! It is so delicious. A great recipe on a cold winter day. Made the biscuits to go along with it. It was a hit with kids and adults. Had lots of leftovers to put in the kids thermos the next few days.
Isn’t it so cozy! Perfect for a warm winter evening. I’m happy you all enjoyed this recipe, Roxanne!
made this soup and my family and friends loved it 🙂
I’m so happy to hear that! Thank you for sharing your great review, Maryanne!
All I can say is WOW! This was so delicious. My sister and husband absolutely loved it! It’s a keeper for sure (~_~) Trust me, I have made many of your recipes and have never been disappointed. Thank you for all of your wonderful recipes!
That’s so great! It sounds like you have a new favorite!
Hi,
Just wondering do the potatoes need to be boiled first? Or do they boil in the broth etc.
Also I do not have whipping cream or half n half so can I use whole milk instead?
Thinking of making this tonight but I have a huge family of 8 members so should I double the recipe?
Hi Sam, the potatoes cook in the broth. You can use milk instead, it just won’t be quite as creamy. One recipe will make enough for 8-10 people.
Excellent soup! Clearly nobody is paying any attention to amount of salt called for, but still… 🙂
thanks again for another enjoyable recipe!
Thank you for sharing that feedback with us, Bill! I’m happy you enjoyed this recipe.
3-4 teaspoons of salt?
Maybe 3/4?
Hi Bill, 3 to 4 tsp is correct. Definitely add it to taste, but you want the pot pie soup to be well-seasoned.
I made this soup for the first time tonight. It was fantastic. My wife and I loved it. I pulled the meat off of a rotisserie chicken; made chicken broth by boiling down the carcass for a few hours, with some onion, celery and seasoning. I used canned rather than frozen peas and added them during the last minute of cooking. This soup is definitely going into the rotation of my meals. Thank you for sharing your recipes
Hello Mark, great to hear from you and thank you for sharing your feedback with us. I’m glad you both loved this recipe!
Great chicken pot pie soup recipe! Easy and delicious.
Thank you!
Irina
You’re welcome and thank you for your great feedback!
Hi Natasha…Made your chicken pot pie soup tonight – delicious and perfect for a chilly winter evening!! Can I freeze the leftovers? Love your recipes and continued cooking success!!
So great to hear that, Maureen. Thanks for sharing! I haven’t tried freezing it and I”m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Thank you so much for sharing your wonderful recipes. Every inspiring to get creative in the kitchen. This was delicious. I even added broccoli to the soup.
You’re welcome! I’m so happy you enjoyed it!
I made this soup a couple of weeks ago with the fluffy biscuits and my 14 year old son was over the moon. He had two bowls and wanted me to reheat the soup the next morning for breakfast!! LOL This soup is DEFINITELY a keeper!
Thank you for all your fantastic recipes and great videos!
Much appreciated!
That is the best when kids love what we parents make. That’s so great!
My husband and I are new to your channel and just made your chicken pot pie soup!!! OMG, our taste buds are alive!! He couldn’t stop making yummy noises. It was simply perfect and totally everything you described. Comfort food in a pot! Paired with some Grand Biscuits melted butter and honey, this amazing recipe instantly flew to the top of our favorites list! Thank you :)))
Yay love the comment! Thank you so much for sharing that with us, Jes. It’s so wonderful to hear how you loved this recipe!
Wow, I just made this and it was TOP NOTCH! Thanks for a great way to use some “meh” leftover chicken and make it into a perfect snowy-Sunday treat!
You are very welcome, Terri. I’m glad you enjoyed this recipe!
Made this Chicken Pot Pie soup yesterday and it’s delicious! Lots of prep work but it’s so very good. Definitely as tasty without the crust.
I’m glad you liked it, Terri!
Where can I buy a wooden ladle?
You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Family favourite!
I just made this today using rotisserie chicken breast. The flavors are outstanding!!! Bringing it to my son and daughter-in-law tonight.
That’s just awesome! Thank you for sharing your wonderful review!
Absolutely delicious! And very nutritious. I reheated later in the day and it went from thick and creamy to very thin. Any suggestions.
Hi Nancy, adding extra liquids can cause it to get thinner. Normally this reheats creamy. You might consider if there were any modifications in the measurements.
Another one to add to the rotation! Thanks for a wonderful recipie!
You’re welcome, Christine! It sounds like you found a new favorite.
absolutely delicious!!!!!!
Mrs. Kravchuk, I have a question. Can I use frozen chicken breasts instead of the rotisserie chicken? If so, how many chicken breasts?
I really want to makes this looks bomb!
Hi Mesha, that should work to cook the chicken with the potatoes then remove and shred and put it back into the soup.
My wife and I have been followers of you for about a year , I have tried some of your recipes and all have been amazing!!!!
This Chicken Pot Pie is 10 Stars out of 5 !!!!! Absolute love it , I’ve also put it in some pie shells too !!!! Thank you both for sharing your excellent recipes
It is our new favorite! A must-have during these cooler months.
Cooked this last night and it is a major hit in our house. My mother-in-law has Alzheimer’s and we have a tough time finding foods she won’t complain about. Last night she came close to licking her bowl clean. Absolutely delicious!
Aww, that’s the best! Thank you so much for sharing that with me. I’m so glad you enjoyed this recipe.
My husband and I bonded over creating your delicious soup! He sauté while I chopped and added the next ingredients! It worked out beautifully. We loved the soup and will definitely make it again! Thanks Natashas for another 5* recipe!
Hi Linda, sounds wonderful! I’m glad you and your husband had a great bonding experience making this recipe. Thanks for sharing!
Hi Natasha,
Thank you for another yummy recipe. I made it today and everyone liked it. Do you think I can freeze the leftovers?
You’re most welcome, Patty. I’m glad everyone liked this recipe. I haven’t tried freezing it and I”m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Thank you!
After making the same things over and over again for dinner, I decided to make something different! So I made this for dinner tonight. And this was AMAZING!!! my family enjoyed it so much.
That is the best when kids and entire family loves what we moms make. That’s so great!
Tried it it is so yummy and delicious
Thank you for your great review, Salma!
After making the chicken pot pie 3 times already since Christmas I had to try this! It’s delicious and so easy to put together.
Thanks for your great feedback, Ellie. I’m glad you tried this recipe!
Excellent. I made it as is, but I had to use lactose free whole milk instead of cream. I added a cornstarch slurry at the end to make it a little thicker. My family loved it.
Thank you for your great review, Angela. I’m glad your family enjoyed it!
I made this with left over turkey from Thanksgiving. Added about 3/4 tsp of poultry seasoning and 1/4 tsp of thyme. Very good!
I’m so glad you enjoyed it, Karen! Thank you!
can you use alond flour instead of reg. flour?
Hi Caroline, check out the Common questions section where we share how to make it gluten-free using corn starch.
This looks great! I plan on making this today but just discovered my heavy cream is bad. Can I use whole milk instead or would it be best to omit completely? I have chicken breasts I plan on cooking in the air fryer to add to the soup! Thank you.
Hi Kayla, I haven’t tried any dairy substitutions, so I’m not sure how milk would work since it doesn’t thicken.
can you share a recipe called Beignet recipe please
I don’t have a recipe for that but thanks for your suggestion.
Made it following the recipe (sort of). It turned out great. I love this site.
Thank you for the wonderful review! I’m so glad you’re enjoying our site!
Absolutely DELICIOUS! We added some dumplings to it and it was like a chicken dumpling soup mixed with chicken pot pie. (Great combination). Thank you Natasha for this fabulous recipe.
Hello Todd, you are very welcome! Sounds good, I’m glad you enjoyed this soup!
Made it and loved it. I omitted the mushrooms, since I’m unable to eat them. I did add a corn starch slurry at the end to thicken it more. But will definitely make it again!!
Super delicious! We bought a rotisserie chicken from Costco to use. It fed our family of 5 with plenty leftover.
Hi Heather, that makes my day. Thanks for sharing that with me.
The recipe was excellent. Added some sage that enhanced the flavors.
Love love love this recipe. I made it with turkey breast and canned corn and peas and it was simply delicious. It was a hit with the family too!! Tasted way better than store bought. Natasha thank you this for this amazing recipe. Will definitely make it again.
Hi Laura, I’m so happy to hear that! Thanks for the wonderful review.
Love your recipes, made the chicken pot pie soup today
Hi Sandy, I am so happy to hear you loved the soup.
Could you substitute sour cream instead of whipping cream?
Hi Fran, I haven’t tried that but it might add a tanginess that may not meld with the flavors in the soup.
I love your cooking shows, so much fun yet very informative and uncomplicated for my 74 year old brain. You are such a blessing and I use and save your recipes. Keep teaching and inspiring us. God Bless, Linda Hill
You’re so nice! Thank you!
I tried this recipe today and it was so good ! Loved this recipe 👌
I’m so happy to hear that! Thank you for sharing your wonderful review.
I tried this recipe and it was so good ! Loved this recipe 👌
hat’s wonderful! I hope you tried those biscuits also.
I also tried your baked donuts recipe and it is was sooooo good ! Love your recipes
made the soup but left out the whipping cream and flour and used cream of chicken it was still fantastic.
That’s great to know! Did you just replace that with 1 can of cream of chicken soup?
Absolutely delicious soup thank you just flipped the recipe to my girlfriend in the Carolinas thank you
You’re welcome! I’m so happy you enjoyed it, Nancy!
I think this sounds yummy and I’m planning on making it but, I need to know if it freezes well
I haven’t tried freezing it and I”m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Made it today! Delicious 😋
Whole family loved it!
Thanks!
My next recipe to try – but I was wondering if you might have a good suggestion for an alternative to peas in this recipe (I love them but my husband hates them!)
You are my “go-to” chef and are responsible for some great dinners at our house – Thanks Natasha!
Hi Caroline, I haven’t tested this, but one of our readers mentioned corn works in place of peas. I hope that helps.
Thanks for the tip….Since there’s already corn in the recipe though, I thought of maybe trying carrots and broccoli…? I’m sure the carrot will work, not as sure of the broccoli….but I’ll find out!!
I think some cut green beans or cut hari coverts would work as a great replacement for the green peas
Do you know sam from sugar spun run
Hi Jana, I am familiar with her blog, but I haven’t met her in person.
A great comfort food on a winter day. Delicious!
Hi Lana, thank you for sharing your great review. I’m so happy you enjoyed the chicken pot pie soup.
Hi Natasha,
Is it possible to make this without the potatoes?
I love all of your recipes, they are always so delish!
Hi, yes, that would work. You could add more of other kinds of vegetables so it doesn’t seem thin.
If you make it without the potatoes, let me know how it turns out please. I was coming to ask this same comment. I do not like potatoes in my soup for some reason. Thanks!
Want to make chicken pot pie soup but I am dair free. What can I sub for the cream?
Hi Susan, I haven’t tried any dairy substitutions so I’m not sure how something like canned coconut milk would meld with the flavors.
I would simply leave it out. Oat milk doesn’t blend. Thicken with corn starch/water. I love Natasha’s recipes and we can’t have dairy in our house. So far so good. Clearly we can’t do an alfredo sauce but everything else has worked.
Do you think this same recipe would work in crockpot and put in raw chicken?
Hi Krissy, I haven’t experimented with that, but I think it’s worth a try.
Looks delish. I am going to try it.
One of the best soups I’ve ever eaten! I added a tiny bit of fresh thyme to it since I had it on hand. Will definitely make again! I’d also like to try with turkey or beef! A real winner, Natasha!
Hi Laura, I’m so glad to hear that! Thank you!
Needed a new soup to add to the rotation, and as soon as I saw this recipe I knew it was the one. Just tried this and we love it. Very good and oh, so comforting. I subbed frozen green beans for the corn because that’s what I had, and used a rotisserie chicken. Couldn’t be easier. Thanks for another winner!
I’m so happy you enjoyed this recipe, Rhonda! Thank you for that wonderful review!
Hi Natasha,
I have a Personal Chef Service and you are my goto chef for recipes that I like to serve my clients. Sometimes I make minor modifications but I have never used a recipe that isn’t just fantastic.
You’re so nice! Thank you for that wonderful compliment, Jon!
Hi, Natasha. I’m going to make that soup tonight! But … I simply MUST have that beautiful spoon you use at the end of your video, to serve. You mentioned in other comments that it’s available on your Amazon page, but I don’t see it. Is it out of stock, perhaps?
Hi Valerie, I am assuming they are out of stock and I will keep checking. Hopefully, it will return soon. In the mean time, I have added a comparable one to our shop.
Thank you for this recipe! I made it for supper tonight…..it was delicious!! Really appreciate your videos. Served it with crusty bread and a glass of red wine😉.
I’m so glad you enjoyed it!
Hi Natasha I love your recipes I watch you all the time. I think you are simply amazing!!!
You’re so nice! Thank you for that compliment and wonderful feedback!
This looks absolutely delicious. Look forward to making this soup. Can this soup be put into a crust and baked for chicken pot pie or is there a different recipe for that?
Hi Carol, we have a Chicken Pot Pie recipe here we recently published! I hope you give it a try!
A couple questions…
1. If I don’t have unsalted butter, what should I reduce the salt measurement to?
2. Is it better to mince the garlic, rather than putting it through a garlic press? If so, would you please explain why?
Thanks so much Natasha! 🙂
Hi Cheryl, you can use salted butter and just add the salt to taste. I would add 3 tsp initially and then add more at the end to taste.
Hi Cheryl, when sauteeing garlic for a longer time than 30 seconds to 1 minute, I like to mince it.
Thank you! Looking forward to trying this recipe soon…and also the Biscuits!! 😋
Loved this soup! It turned out so delicious!!! I made just a few changes…
1. Since I used salted butter I tried just under 3t. of salt. It was really good, but just a bit salty for our taste. Next time if I don’t have unsalted butter, I’ll try just 2t. salt.
2. I used A2 lowfat milk and that was really good. I decided not to thicken more; it was a nice consistency for us…just a little thickened but not quite to the level of gravy.
3. Since I don’t like peas and would rather not add corn, I subbed in fresh broccoli, chopped small, and fresh green beans, snapped to bite size. Yum!
Turned out delicious! Actually can’t wait to make it again soon!
Thanks for another winner Natasha!!
Thank you for sharing those wonderful tips/ substitutions with us Cheryl! I’m so glad you enjoyed this recipe!
Any suggestions how to avoid flour in this recipe? We are sensitive to gluten, thanks
Hi Tanya, check out the Common questions section where we share how to make it gluten free using corn starch.
Is there a link for the soup ladle used in this video?
Hi Rebecca, we have the ladle in our Amazon shop.
I don’t see the soup ladle on your Amazon shop?
HI Anna, thank you for letting me know. It looks like they may have sold out overnight. I added a similar one, but the exact one that I have isn’t there anymore. I’ll keep checking in case it comes back.
Thank you for making this and sharing!! This looks amazing!
I like that you offered a biscuit to go with it, rather than a crust. Soup weather is here in Ohio!
PS: where can we get one of those wooden ladels you use? I love it!!
Hi Deanna, you are so welcome. I hope you love this new Chicken Pot Pie Soup recipe. We have the Ladle in our Amazon shop.
Can you freeze this chicken pot pie soup ?
Hi Diane, I haven’t tried freezing it and I”m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
I will try this it looks delicious
Thank you William, I hope you love it!
Amazing recipe and I just loved how creamy it was!
I’m so happy to hear that! Thank you for sharing your great review, Stephanie!
Hi! Is there a way to replace the heavy whipping cream with something else? I’m lactose intolerant.
Hi Tara, I haven’t tested anything else. Maybe canned coconut milk, but I haven’t tested that to see if the flavors would meld. You might do a google search for a dairy free chicken pot pie to see what others have used.
“Lactose Enzyme” tablet before eating. Otherwise you miss out on food like clam chowder with is so yummy. Thanks Natasha.
The weather is so yucky here today and this looks like the coziest dinner to serve! I know it’s going to be a hit.
I hope you love this recipe, Jen! It sure is perfect for this chilly January evening!
I can’t wait to give this a try! My family! Looks so delicious and tasty!
I hope you love this recipe, Beth!