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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

5 from 46 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $12-$14
Keyword: chicken pot pie soup
Cuisine: American
Course: Soup
Calories: 363 kcal
Servings: 10 people

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

  1. 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.
  2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

  3. Add 1/3 cup flour and stir constantly for 1 minute until golden.

  4. 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.

  5. 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 Facts
Chicken Pot Pie Soup Recipe
Amount Per Serving
Calories 363 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 91mg30%
Sodium 977mg42%
Potassium 724mg21%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 6g7%
Protein 25g50%
Vitamin A 2729IU55%
Vitamin C 20mg24%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Karen
    February 18, 2021

    This recipe is delicious. Quick, easy, tasty and filling. I will make it again and again.

    Reply

    • Natasha's Kitchen
      February 19, 2021

      Thank you so much, Karen!

      Reply

  • alice f albert
    February 16, 2021

    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

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Hi Alice, I’m very happy to hear that. Thank you so much for your good feedback!

      Reply

  • Karen Murry
    February 15, 2021

    Love all your recipes

    Reply

    • Natashas Kitchen
      February 15, 2021

      Aww, thank you! It makes my day hearing that!

      Reply

  • Henry Brady
    February 13, 2021

    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.

    Reply

    • Natashas Kitchen
      February 13, 2021

      You’re welcome! I’m so happy to hear that! Thank you for sharing your great review.

      Reply

  • Henry Brady
    February 13, 2021

    Hi Natasha,
    I made the Chicken Pot Pie Soup for dinner tonight and it worked at treat and was very tasty.
    Thank you.

    Reply

    • Natashas Kitchen
      February 13, 2021

      You’re welcome! I’m so happy you enjoyed it, Henry!

      Reply

  • Molly
    February 12, 2021

    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!

    Reply

    • Natashas Kitchen
      February 12, 2021

      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.

      Reply

  • Teresa
    February 11, 2021

    Made this for dinner and it was a hit. Thought I would have leftovers for lunch, I was wrong.

    Reply

    • Natashas Kitchen
      February 11, 2021

      I’m so happy you enjoeyd this recipe! We always go for seconds with chicken pot pie!

      Reply

  • Janette
    February 8, 2021

    Wow! This is the best soup ever!

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Awesome, thank you!

      Reply

  • Sharon
    February 5, 2021

    Used 1/2 &1/2 b/c it’s what I had. Delicious & hearty! Next time, I’ll quarter the potato slices. Yumm!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Thank you for sharing that with us, Sharon! I’m so happy you’re enjoying this recipe.

      Reply

  • Karen Fink
    February 2, 2021

    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

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Wow, so great to hear that! Thank you for your good feedback, Karen.

      Reply

  • Cristina
    February 1, 2021

    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!

    Reply

    • Natashas Kitchen
      February 1, 2021

      It sounds like you found the perfect way to improvise! I’m so glad you enjoyed this recipe, Cristina!

      Reply

  • Shelby
    February 1, 2021

    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!

    Reply

    • Natashas Kitchen
      February 1, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Sj
    January 31, 2021

    When would we add in the corn starch? It says in the last 5 min?

    Reply

    • Natasha
      January 31, 2021

      Hi, yes that is correct. Please see the instructions in the section: “Can I make this gluten free?”

      Reply

  • Susan
    January 30, 2021

    Hi Natasha, love your channel May I ask you I would like to make a tripe batch can I freeze this soup? Thank you!

    Reply

    • Natashas Kitchen
      January 30, 2021

      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.

      Reply

    • Bill Eldridge
      February 1, 2021

      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.

      Reply

      • Natashas Kitchen
        February 1, 2021

        Thank you for sharing that with us!

        Reply

    • Melinda Higgins
      February 1, 2021

      I froze a large bowl and it worked out fine, we ate it a week later.

      Reply

  • Roxanne
    January 30, 2021

    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.

    Reply

    • Natashas Kitchen
      January 30, 2021

      Isn’t it so cozy! Perfect for a warm winter evening. I’m happy you all enjoyed this recipe, Roxanne!

      Reply

  • MARYANNE ZOTTOLA
    January 30, 2021

    made this soup and my family and friends loved it 🙂

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Maryanne!

      Reply

  • Dede
    January 29, 2021

    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!

    Reply

    • Natashas Kitchen
      January 30, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Sam Sam
    January 29, 2021

    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?

    Reply

    • Natasha
      January 29, 2021

      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.

      Reply

  • Bill
    January 28, 2021

    Excellent soup! Clearly nobody is paying any attention to amount of salt called for, but still… 🙂

    thanks again for another enjoyable recipe!

    Reply

    • Natashas Kitchen
      January 28, 2021

      Thank you for sharing that feedback with us, Bill! I’m happy you enjoyed this recipe.

      Reply

    • Bill Eldridge
      February 1, 2021

      3-4 teaspoons of salt?
      Maybe 3/4?

      Reply

      • Natasha
        February 1, 2021

        Hi Bill, 3 to 4 tsp is correct. Definitely add it to taste, but you want the pot pie soup to be well-seasoned.

        Reply

  • Mark
    January 27, 2021

    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

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hello Mark, great to hear from you and thank you for sharing your feedback with us. I’m glad you both loved this recipe!

      Reply

  • Irina Trosman
    January 26, 2021

    Great chicken pot pie soup recipe! Easy and delicious.
    Thank you!
    Irina

    Reply

    • Natasha's Kitchen
      January 26, 2021

      You’re welcome and thank you for your great feedback!

      Reply

  • Maureen Smith
    January 26, 2021

    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!!

    Reply

    • Natasha's Kitchen
      January 26, 2021

      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.

      Reply

  • Lynn
    January 25, 2021

    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.

    Reply

    • Natashas Kitchen
      January 25, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Bettina Gabrisch
    January 25, 2021

    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!

    Reply

    • Natashas Kitchen
      January 25, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Jes Hunt
    January 24, 2021

    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 :)))

    Reply

    • Natasha's Kitchen
      January 25, 2021

      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!

      Reply

  • Terri
    January 24, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      You are very welcome, Terri. I’m glad you enjoyed this recipe!

      Reply

  • Terri Blazier
    January 24, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      I’m glad you liked it, Terri!

      Reply

  • Melanie
    January 23, 2021

    Where can I buy a wooden ladle?

    Reply

  • Nataliya
    January 23, 2021

    Family favourite!

    Reply

  • Mary Ahearn
    January 23, 2021

    I just made this today using rotisserie chicken breast. The flavors are outstanding!!! Bringing it to my son and daughter-in-law tonight.

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Nancy
    January 23, 2021

    Absolutely delicious! And very nutritious. I reheated later in the day and it went from thick and creamy to very thin. Any suggestions.

    Reply

    • Natasha
      January 23, 2021

      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.

      Reply

  • Christine Pappas
    January 22, 2021

    Another one to add to the rotation! Thanks for a wonderful recipie!

    Reply

    • Natashas Kitchen
      January 22, 2021

      You’re welcome, Christine! It sounds like you found a new favorite.

      Reply

  • sandra
    January 22, 2021

    absolutely delicious!!!!!!

    Reply

  • Mesha
    January 22, 2021

    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!

    Reply

    • Natasha
      January 22, 2021

      Hi Mesha, that should work to cook the chicken with the potatoes then remove and shred and put it back into the soup.

      Reply

  • Daniel Layman
    January 21, 2021

    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

    Reply

    • Natashas Kitchen
      January 21, 2021

      It is our new favorite! A must-have during these cooler months.

      Reply

  • Tina Wiggins
    January 21, 2021

    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!

    Reply

    • Natashas Kitchen
      January 21, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m so glad you enjoyed this recipe.

      Reply

  • Linda C
    January 20, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 21, 2021

      Hi Linda, sounds wonderful! I’m glad you and your husband had a great bonding experience making this recipe. Thanks for sharing!

      Reply

  • Patty
    January 20, 2021

    Hi Natasha,
    Thank you for another yummy recipe. I made it today and everyone liked it. Do you think I can freeze the leftovers?

    Reply

    • Natasha's Kitchen
      January 20, 2021

      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.

      Reply

      • Patty
        January 23, 2021

        Thank you!

        Reply

  • Roxanne
    January 19, 2021

    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.

    Reply

    • Natashas Kitchen
      January 20, 2021

      That is the best when kids and entire family loves what we moms make. That’s so great!

      Reply

  • Salma
    January 19, 2021

    Tried it it is so yummy and delicious

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Thank you for your great review, Salma!

      Reply

  • Ellie
    January 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Thanks for your great feedback, Ellie. I’m glad you tried this recipe!

      Reply

  • Angela
    January 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Thank you for your great review, Angela. I’m glad your family enjoyed it!

      Reply

  • Karen Fuini
    January 18, 2021

    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!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you enjoyed it, Karen! Thank you!

      Reply

  • caroline ARMSTRONG
    January 18, 2021

    can you use alond flour instead of reg. flour?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Caroline, check out the Common questions section where we share how to make it gluten-free using corn starch.

      Reply

  • Kayla
    January 18, 2021

    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.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Kayla, I haven’t tried any dairy substitutions, so I’m not sure how milk would work since it doesn’t thicken.

      Reply

  • hana
    January 18, 2021

    can you share a recipe called Beignet recipe please

    Reply

    • Natasha's Kitchen
      January 18, 2021

      I don’t have a recipe for that but thanks for your suggestion.

      Reply

  • Mychajlo
    January 17, 2021

    Made it following the recipe (sort of). It turned out great. I love this site.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Thank you for the wonderful review! I’m so glad you’re enjoying our site!

      Reply

  • Todd
    January 17, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 18, 2021

      Hello Todd, you are very welcome! Sounds good, I’m glad you enjoyed this soup!

      Reply

  • Matthew M Woods
    January 17, 2021

    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!!

    Reply

  • Heather
    January 17, 2021

    Super delicious! We bought a rotisserie chicken from Costco to use. It fed our family of 5 with plenty leftover.

    Reply

    • Natasha
      January 17, 2021

      Hi Heather, that makes my day. Thanks for sharing that with me.

      Reply

  • Mike
    January 17, 2021

    The recipe was excellent. Added some sage that enhanced the flavors.

    Reply

  • Laura
    January 17, 2021

    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.

    Reply

    • Natasha
      January 17, 2021

      Hi Laura, I’m so happy to hear that! Thanks for the wonderful review.

      Reply

  • Sandy campise
    January 17, 2021

    Love your recipes, made the chicken pot pie soup today

    Reply

  • Fran
    January 17, 2021

    Could you substitute sour cream instead of whipping cream?

    Reply

    • Natasha
      January 17, 2021

      Hi Fran, I haven’t tried that but it might add a tanginess that may not meld with the flavors in the soup.

      Reply

  • Linda hill
    January 17, 2021

    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

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re so nice! Thank you!

      Reply

  • Haniyah saleem
    January 17, 2021

    I tried this recipe today and it was so good ! Loved this recipe 👌

    Reply

    • Natasha
      January 17, 2021

      I’m so happy to hear that! Thank you for sharing your wonderful review.

      Reply

  • Haniyah saleem
    January 17, 2021

    I tried this recipe and it was so good ! Loved this recipe 👌

    Reply

    • Natasha
      January 17, 2021

      hat’s wonderful! I hope you tried those biscuits also.

      Reply

      • Haniyah saleem
        January 18, 2021

        I also tried your baked donuts recipe and it is was sooooo good ! Love your recipes

        Reply

  • suzanne
    January 17, 2021

    made the soup but left out the whipping cream and flour and used cream of chicken it was still fantastic.

    Reply

    • Natasha
      January 17, 2021

      That’s great to know! Did you just replace that with 1 can of cream of chicken soup?

      Reply

  • Nancy
    January 17, 2021

    Absolutely delicious soup thank you just flipped the recipe to my girlfriend in the Carolinas thank you

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Nancy!

      Reply

  • Bonnie Patrick
    January 16, 2021

    I think this sounds yummy and I’m planning on making it but, I need to know if it freezes well

    Reply

    • Natasha
      January 18, 2021

      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.

      Reply

  • Ilze
    January 16, 2021

    Made it today! Delicious 😋
    Whole family loved it!
    Thanks!

    Reply

  • Caroline
    January 16, 2021

    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!

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Caroline, I haven’t tested this, but one of our readers mentioned corn works in place of peas. I hope that helps.

      Reply

      • Caroline
        January 26, 2021

        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!!

        Reply

    • Tiffany B
      January 18, 2021

      I think some cut green beans or cut hari coverts would work as a great replacement for the green peas

      Reply

  • Jana
    January 16, 2021

    Do you know sam from sugar spun run

    Reply

    • Natasha
      January 16, 2021

      Hi Jana, I am familiar with her blog, but I haven’t met her in person.

      Reply

  • Lana Koehler
    January 16, 2021

    A great comfort food on a winter day. Delicious!

    Reply

    • Natasha
      January 16, 2021

      Hi Lana, thank you for sharing your great review. I’m so happy you enjoyed the chicken pot pie soup.

      Reply

  • Aliyah
    January 16, 2021

    Hi Natasha,

    Is it possible to make this without the potatoes?

    I love all of your recipes, they are always so delish!

    Reply

    • Natasha
      January 16, 2021

      Hi, yes, that would work. You could add more of other kinds of vegetables so it doesn’t seem thin.

      Reply

    • Sara
      January 17, 2021

      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!

      Reply

  • Susan Langolf
    January 16, 2021

    Want to make chicken pot pie soup but I am dair free. What can I sub for the cream?

    Reply

    • Natasha
      January 16, 2021

      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.

      Reply

    • Jen
      January 17, 2021

      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.

      Reply

  • Krissy
    January 16, 2021

    Do you think this same recipe would work in crockpot and put in raw chicken?

    Reply

    • Natasha
      January 16, 2021

      Hi Krissy, I haven’t experimented with that, but I think it’s worth a try.

      Reply

  • Billie
    January 16, 2021

    Looks delish. I am going to try it.

    Reply

  • Laura
    January 16, 2021

    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!

    Reply

  • Rhonda
    January 16, 2021

    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!

    Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so happy you enjoyed this recipe, Rhonda! Thank you for that wonderful review!

      Reply

  • Jon Eiche
    January 16, 2021

    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.

    Reply

    • Natashas Kitchen
      January 16, 2021

      You’re so nice! Thank you for that wonderful compliment, Jon!

      Reply

  • Valerie
    January 16, 2021

    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?

    Reply

    • Natasha
      January 16, 2021

      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.

      Reply

  • Michelle
    January 15, 2021

    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😉.

    Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so glad you enjoyed it!

      Reply

  • Mary Jane Sarus
    January 15, 2021

    Hi Natasha I love your recipes I watch you all the time. I think you are simply amazing!!!

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re so nice! Thank you for that compliment and wonderful feedback!

      Reply

  • Carol Dailey
    January 15, 2021

    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?

    Reply

    • Natashas Kitchen
      January 15, 2021

      Hi Carol, we have a Chicken Pot Pie recipe here we recently published! I hope you give it a try!

      Reply

  • Cheryl B
    January 15, 2021

    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! 🙂

    Reply

    • Natasha
      January 16, 2021

      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.

      Reply

      • Cheryl B
        January 16, 2021

        Thank you! Looking forward to trying this recipe soon…and also the Biscuits!! 😋

        Reply

        • Cheryl B
          January 21, 2021

          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!!

          Reply

          • Natashas Kitchen
            January 21, 2021

            Thank you for sharing those wonderful tips/ substitutions with us Cheryl! I’m so glad you enjoyed this recipe!

  • Tanya
    January 15, 2021

    Any suggestions how to avoid flour in this recipe? We are sensitive to gluten, thanks

    Reply

    • Natasha
      January 16, 2021

      Hi Tanya, check out the Common questions section where we share how to make it gluten free using corn starch.

      Reply

  • Rebecca
    January 15, 2021

    Is there a link for the soup ladle used in this video?

    Reply

    • Natasha
      January 15, 2021

      Hi Rebecca, we have the ladle in our Amazon shop.

      Reply

      • Anna Marie DeRosa
        January 16, 2021

        I don’t see the soup ladle on your Amazon shop?

        Reply

        • Natasha
          January 16, 2021

          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.

          Reply

  • Deana Hutch
    January 15, 2021

    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!!

    Reply

    • Natasha
      January 15, 2021

      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.

      Reply

  • Diane Nardone
    January 15, 2021

    Can you freeze this chicken pot pie soup ?

    Reply

    • Natasha
      January 15, 2021

      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.

      Reply

  • WILLIAM OWENS
    January 15, 2021

    I will try this it looks delicious

    Reply

  • Stephanie
    January 15, 2021

    Amazing recipe and I just loved how creamy it was!

    Reply

    • Natashas Kitchen
      January 15, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Stephanie!

      Reply

    • Tara
      January 16, 2021

      Hi! Is there a way to replace the heavy whipping cream with something else? I’m lactose intolerant.

      Reply

      • Natasha
        January 16, 2021

        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.

        Reply

        • Lynn
          January 17, 2021

          “Lactose Enzyme” tablet before eating. Otherwise you miss out on food like clam chowder with is so yummy. Thanks Natasha.

          Reply

  • Jen
    January 15, 2021

    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.

    Reply

    • Natashas Kitchen
      January 15, 2021

      I hope you love this recipe, Jen! It sure is perfect for this chilly January evening!

      Reply

  • Beth
    January 15, 2021

    I can’t wait to give this a try! My family! Looks so delicious and tasty!

    Reply

    • Natashas Kitchen
      January 15, 2021

      I hope you love this recipe, Beth!

      Reply

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