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
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
- 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.
This is The Mrs. here! I just love all of your recipes!! While I have not tried this recipe yet, I just heard a tip from a friend on making chicken soup. She said that, along with adding corn, one should also add the herb, saffron. I haven’t tried it yet, but I am about to!! Thought you might like to try that tip as well!! Keep up the good work, Natasha!! ❤️
That’s a great tip, Mary! Thank you so much for sharing that with me.
This recipe looks delicious. I was wondering if it could be done in the slow cooker with a couple of boneless skinless chicken breasts?
Hi Corinne! I haven’t tested it through in the crockpot/ slow cooker so I can’t offer specific advice on that.
I made this for a soup lunch at church today, and got lots of compliments, and requests for the recipe. Thank you!
This is the best recipe. I even made the homemade bone broth which is an another whole story. Suffice it to say after 2 cooking methods failed due to my IP and my slow cooker dying during the process I was worried that the bone broth would be terrible….well it was great and I think it made the soup so flavorful. My husband even said this was the best soup I have ever made.
Any tips on swapping the potatoes for wild rice And making it a wild rice chicken soup?
Awesome recipe though.
Thanks, Adam! I haven’t tried swamming them to advise but let’s see if there are other readers here that can give some tips.
Made this soup just as it said but I added dumplings. It was delicious and I’ll definitely be making it again 👍🏼
That sounds like an delicious addition! Thank you so much for sharing that with me, Lorraine!
Hi there! In the chicken pot pie soup recipe, it looks to read 3-4 teaspoons salt. Is that right? Or is it 3/4 teaspoon salt?
Hi Cathleen, we use “3.5 tsp salt, (or to taste)” in other words, three and a half teaspoons. I hope that helps.
So, so good! The whole family loved it and asked that it be made again. I did reduce the butter to 4 Tbsp and it worked great and was delicious.
Great to hear that your whole family enjoyed it! Thank you for sharing that with us.
This is wonderful as a soup. I cook for my elderly father, and he would like it turned into a stew. Would I just cut down on the broth? What are your thoughts? Thank you!
Hi Myrtle! I think that could work, or thicken with a little more cornstarch/flour. You may also consider the Chicken Pot Pie Casserole recipe which is a bit thicker.
I have noted that you usually mince garlic rather than using a garlic press. What is the difference between these methods?
Thanks for your response.
HI Wendy, if I am sautéing or roasting something, I’ll usually mince (finely chop) the garlic. If I’m adding it to sauces, or something where I’m not doing much cooking of the garlic then pressing with a garlic press is an acceptable shortcut.
We loved this! Husband ate two big bowls the first night. It was even better the second night. Everything I have tried from Natasha’s Kitchen has been stellar. Thanks for another one!
Lovely feedback, thank you so much for your kind words. I appreciate it!
A absolutly amazing soup it’s a favorit in my family we just love it 🙂 Just love your recepies 🙂
Hi Maria! I’m so glad to hear that. Thank you so much for the wonderful feedback.
This is the best chicken pot pie soup i have ever made. I have been following Natasha for years and i trust her recipes to be really delicious but this one went above and beyond! I make it and freeze it because it does take a bit of time to cook but its worth it. Thanks girl!!!!!!!!!!!!
Hi Melindah! I’m so glad to hear that you’re enjoying my recipes. Thanks so much.
I love actual chicken pot pie so I thought I’d give the soup a try. I should have known it would be delicious since I love Natasha’s recipes. Oh boy, it did not disappoint! Quick and easy to make with ingredients I always have on hand. The only change I made was the addition of poultry seasoning. Thank you Natasha for another amazing meal!
That’s wonderful, Maureen! Thank you for the feedback. So glad you loved the recipe.
I just wanted to add that I’ve made your chicken pot pie and everyone said it was the best the’ve ever had. My youngest son (mid thirties) has learned so much from you. He has taken over the cooking for he and his wife. It’s so wonderful watching him enjoy cooking and his wife is quite happy with the meals he makes.
Aww, that’s the best! Thank you so much for sharing that with me Patti! I love when the family gets involved with the cooking, it sounds like you have an amazing family – there’s seriously nothing quite like the joy of seeing your child cooking! I’m all smiles – you just made my day!
As with all your recipes this is perfect! Thank you for all the work you do putting these fabulous recipes and videos together. Your book is great. I got several for Christmas presents and everyone was thrilled.
You’re welcome! I’m so happy you’re enjoying my recipes, videos and book, Patti! I’m so excited to read these comments! And you received more than one book? you must be an amazing cook!!
Hi there, I love this recipe and so anxious to make is for my son in-laws birthday! Its -0- here and this will hit the spot! Can i float biscuits on top so it’s really a “pot pie soup” ?
Yes! You can serve this with biscuit on top, but you may enjoy the Chicken pot pie casserole recipe.
Great as expected. Your recipes are always delicious. I only made 5 servings and I would caution everyone to add salt one tsp at a time to avoid over salting.
Thanks for sharing, Phoebe!
Is there a substitute for the cream? I was thinking to fry the onions in oil, but I don’t know what to sub for cream. My hubby is dairy free. Thank you! Looks delicious!
Hi Lea! I have not tested a substitute but some of my viewers have shared using a dairy free cream.
We substituted with pureed white beans, which is a common substitute for cream in soups. Tasted great! It didn’t have much of a bean flavor – just helped to thicken and add a touch of creamy texture. We’ll be making this again with the white beans this week.
Thank you for sharing that with us, MK!
I omitted the cream and instead pureed an additional 3/4 cup cooked potatoes with a little milk & broth from the soup. Tasted amazing!