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:

Natasha's Kitchen Cookbook

Chicken Pot Pie Soup Recipe

5 from 746 votes
Author: Natasha Kravchuk
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

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.

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Recipe Rating




Comments

  • Cathleen Britton
    March 1, 2024

    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?

    Reply

    • Natashas Kitchen
      March 1, 2024

      Hi Cathleen, we use “3.5 tsp salt, (or to taste)” in other words, three and a half teaspoons. I hope that helps.

      Reply

  • Miranda
    February 28, 2024

    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.

    Reply

    • Natasha's Kitchen
      February 28, 2024

      Great to hear that your whole family enjoyed it! Thank you for sharing that with us.

      Reply

  • Myrtle
    February 24, 2024

    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!

    Reply

    • NatashasKitchen.com
      February 24, 2024

      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.

      Reply

  • Wendy
    February 20, 2024

    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.

    Reply

    • Natasha
      February 20, 2024

      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.

      Reply

  • Shannon
    February 18, 2024

    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!

    Reply

    • Natasha's Kitchen
      February 19, 2024

      Lovely feedback, thank you so much for your kind words. I appreciate it!

      Reply

  • Maria
    February 17, 2024

    A absolutly amazing soup it’s a favorit in my family we just love it 🙂 Just love your recepies 🙂

    Reply

    • NatashasKitchen.com
      February 17, 2024

      Hi Maria! I’m so glad to hear that. Thank you so much for the wonderful feedback.

      Reply

  • Melindah
    February 14, 2024

    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!!!!!!!!!!!!

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Melindah! I’m so glad to hear that you’re enjoying my recipes. Thanks so much.

      Reply

  • Maureen Moran
    February 6, 2024

    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!

    Reply

    • NatashasKitchen.com
      February 7, 2024

      That’s wonderful, Maureen! Thank you for the feedback. So glad you loved the recipe.

      Reply

  • Patti
    January 30, 2024

    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.

    Reply

    • Natashas Kitchen
      January 30, 2024

      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!

      Reply

  • Patti
    January 30, 2024

    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.

    Reply

    • Natashas Kitchen
      January 30, 2024

      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!!

      Reply

  • Rene'e Myers-Day
    January 24, 2024

    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” ?

    Reply

  • Phoebe
    January 21, 2024

    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.

    Reply

    • Natasha's Kitchen
      January 22, 2024

      Thanks for sharing, Phoebe!

      Reply

  • Lea
    January 16, 2024

    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!

    Reply

    • NatashasKitchen.com
      January 16, 2024

      Hi Lea! I have not tested a substitute but some of my viewers have shared using a dairy free cream.

      Reply

    • MK
      January 27, 2024

      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.

      Reply

      • NatashasKitchen.com
        January 27, 2024

        Thank you for sharing that with us, MK!

        Reply

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