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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

4.99 from 219 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: $20-$24
Keyword: chicken pot pie soup
Cuisine: American
Course: Soup
Calories: 363
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

  • Natallia
    April 28, 2022

    Loved it! I like my soup with more than just salt and pepper So I added paprika, thyme, extra garlic, vegetta spices and Russian spices for soup !! Heaven!! Extra extra parsley too!!

    Reply

    • Natashas Kitchen
      April 28, 2022

      Hi Natallia! I’m so happy this was a hit! Thank you so much for sharing that with me!

      Reply

  • Antonia
    April 13, 2022

    Loved this recipe asked surprisingly fast. I used coconut cream because I can’t eat dairy. The only other changes I made was eliminating the flour since I don’t like thick soups and I used thyme instead of parsley since I have fresh thyme growing in my garden. Thank you for this wonderful recipe.

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Thank you for sharing the tweaks that you made, I’m glad it turned out great and you loved it!

      Reply

  • Charis
    March 27, 2022

    My family loved this soup. We had a cool, windy day here in NC, so this was a perfect dinner. I cooked some Mary B’s biscuits while the soup finished simmering and put one on the top of each bowl. My husband and kids (7, 4, 1) all devoured it and asked for it to be on a regular rotation during “soup season”. The only thing I did differently was add some extra carrots because my crowd loves them.

    Thanks!!

    Reply

    • Natasha's Kitchen
      March 27, 2022

      Sounds great! Thank you for sharing that with us, I’m so glad that you and your family enjoyed this soup!

      Reply

  • Marcy
    March 24, 2022

    I made this yesterday on a cold day. It was so hardy and satisfying. Served a salad with it and it was a perfect meal. Will add it to my favorite recipes. Will also pass it on to my friends to try. Thanks for a delicious alternative to traditional chicken noodle soup

    Reply

    • Natasha's Kitchen
      March 24, 2022

      You’re welcome, Marcy. I’m happy to see that you enjoyed this soup!

      Reply

  • Josie S.
    March 13, 2022

    Wonderful recipe! Thank you for sharing. Just what we needed on a chilly night.

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Thank you for your great feedback, Josie!

      Reply

  • Amy Bendel
    February 24, 2022

    Question! I know this says 10 servings per recipe but about how much is a serving? Curious before I make it. Thanks

    Reply

    • Natashas Kitchen
      February 24, 2022

      Hi Amy, it’s about 1 – 1.5 cups! I hope you love this recipe!

      Reply

  • Kay S
    February 18, 2022

    WOW! This is so delicious. I made this tonight for our dinner and by hubby said this is definitely restaurant quality AND he’s not wrong! I followed the recipe exactly. We had it with some garlic bread. This will be staying on our favorite recipes list that is for sure. Natasha I’m curious about the kitchen tool you use a lot for scooping up your veges with and I really would like one too. Can you please tell me the name of it? I have looked around but have never seen one like that.

    Reply

  • Julie
    February 18, 2022

    I absolutely loved this recipe!!. I made it step by step. Perfect flavor. This is my new favorite. Can’t wait to make it for kids and grandchildren! Thank you!!! Julie

    Reply

    • Natashas Kitchen
      February 18, 2022

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

      Reply

  • julie
    February 17, 2022

    Love this recipe. I had a few days to myself (which never happens) and there was a snow storm and I made this and some biscuits and ate it for days! Was heavenly!

    Reply

    • julie
      February 17, 2022

      I meant 5 stars not three! This recipe deserves all 5 stars!

      Reply

  • Janet Gordon-Thatcher
    February 12, 2022

    I made this soup a couple of days ago, and took half of it to a friend and her husband for dinner. RAVE reviews all around!! Her husband said it was the BEST soup he ever had!
    My husband and I agree! We will be making this again for sure!

    Reply

    • Natashas Kitchen
      February 12, 2022

      That’s so thoughtful of you! I’m happy this was a hit, Janet!

      Reply

  • Dani
    February 3, 2022

    I just finished the recipe and I made it EXACTLY like it said and measured everything to the T. I measured exactly exactly like the recipe said, and I put 3tsp salt and husband just tried it and said it was so salty almost inedible…
    :((((( I could cry. I tasted it and it’s super salty. I usually get unsalted chicken stock or broth but I used regular today…and I only had Himalayan pink salt. Could that be it?!?!? I want to cry!

    Reply

    • Natasha's Kitchen
      February 3, 2022

      Hi Dani, sorry to hear that didn’t turn out well. I always follow this recipe and that never happened to me, it could be because you used a different type of salt which is difficult to estimate and unsalted broth is also a better option so you can manually adjust the salt level of the recipe.

      Reply

    • Curry
      March 24, 2022

      That is probably 100% because of the broth. Regular chicken broth has an ungodly amount of salt in it, be sure to always get reduced sodium and if you can’t then probably skip the extra salt in the recipe.

      Reply

  • Cathy
    February 1, 2022

    Wow! I made this fantastic soup tonight and it was a hit. Actually, my husband waited to have his second bowl before he announced to me that this is the best soup I have ever made! I ended up using eight cups of chicken stock instead of six but only because that was the amount in the containers I opened. Also, because of family preferences and missing ingredients, I only used half an onion and then garlic powder in place of garlic
    cloves.
    I also made the Fluffy Homemade Biscuits and they were a great compliment to this soup. Truly a delicious recipe!

    Reply

    • Natasha's Kitchen
      February 2, 2022

      Wow, that’s wonderful feedback, Cathy. That is so inspiring for me, I love it! Thank you for sharing that with us.

      Reply

  • Linda
    January 21, 2022

    The soup was awesome! I also did the traditional pot pie which was also delish especially during our freezing Ohio winters. Perfect, cozy comfort food. Love your recipes.

    Reply

    • Natashas Kitchen
      January 21, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!

      Reply

  • Heather A
    January 21, 2022

    @Natasha, I want to throw this into a crockpot to cook/simmer all day…am I able to do this with the cream? Just not sure when I should add the cream/how long it can cook/simmer without ruining the overall dish.

    Reply

    • Natasha
      January 21, 2022

      Hi Heather, I haven’t tested it through in the crockpot/ slow cooker so I can’t offer specific advice on that.

      Reply

  • Michael
    January 17, 2022

    The chicken pot pie soup was great. I swapped 2 tsps. of butter for 2 of bacon grease.

    Reply

    • Natashas Kitchen
      January 17, 2022

      Isn’t it the best comfort dish! I’m so glad you enjoyed it!

      Reply

  • Melvin Hemingway
    January 16, 2022

    Chicken Pot Pie Soup Is The Greatest! Love It!
    It’s gonna be a family favorite for years to come. Thank You!

    Reply

    • Natasha's Kitchen
      January 16, 2022

      That’s awesome, Melvin! I’m happy that you found a new favorite.

      Reply

  • Kara
    January 13, 2022

    What could I do to replace the whipping cream? I have a lactose free girl in the house.

    Reply

    • Natashas Kitchen
      January 13, 2022

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

      Reply

    • Amanda
      February 1, 2022

      You could try using coconut milk. I find it works best in soup recipes as a dairy free sub.

      Reply

  • Jennifer Harshbarger
    January 9, 2022

    I’m just curious, did you update this recipe not too long ago? I made a recipe similar to this about a year ago and I believe it is yours, but some of the recommendations you had in it before are not there. It used to say something about using baby Bella mushrooms and college inn broth…. Am I going crazy!?

    Reply

    • Natasha
      January 11, 2022

      Hi Jennifer, I haven’t updated this recipe – maybe you are thinking of a different recipe?

      Reply

  • Beth
    January 8, 2022

    This is the best chicken soup recipe I have ever tried. The mushrooms make it a game changer. Followed recipe exactly (until I added 1 T of fresh Sage and 1 T of fresh thyme when the mushrooms went in). Soooo, soooo good!

    Reply

    • Natashas Kitchen
      January 8, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Beth!

      Reply

  • Keira
    January 5, 2022

    We loved your chicken pot pie recipe so much (filling and crust combo is excellent), we had to try this in the new year since I need to go gluten free. It was so good! I did add extra cream and used a potato starch instead of the flour for a gluten free option. I will experiment with coconut cream instead of the dairy next time. Great recipe, thank you!

    Reply

    • Natasha's Kitchen
      January 5, 2022

      I’m glad you loved the recipe, Keira. Thank you for the review!

      Reply

  • Lori
    January 5, 2022

    This soup was incredible. Making it and taking it to out of town family this weekend!

    Reply

    • Natasha's Kitchen
      January 5, 2022

      Happy to know that you loved this soup, Lori. I hope your family will love it too!

      Reply

  • Jenn
    January 5, 2022

    Can I freeze this for later? Do cooked potatoes freeze well?

    Reply

    • Natashas Kitchen
      January 5, 2022

      Hi Jenn, 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

  • Heather Gagnon
    January 3, 2022

    I couldn’t stop thinking about this recipe when I came across it a few weeks back and now I have some left over chicken I need to use up. (BTW I’ve been binge watching your videos.) I had to cut the recipe in 1/2 as I only had 2 cups of organic roast chicken, but added a few more mushrooms to make up the difference. I also used homemade chicken stock, frozen veggies (corn, peas, carrots and green beans,) along with chopped up baby potatoes. I didn’t have heavy cream so I used half and half cream (10%) and it tasted fine. Since there is only my husband and myself, 1/2 recipe is plenty. I served this with buttermilk biscuits. True comfort food on such a cold day here in Canada. Thank you Natasha for making my life easier. I enjoy your videos and your sense of humour.

    Reply

    • Natashas Kitchen
      January 3, 2022

      I’m so happy you loved this recipe! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Heather
    December 30, 2021

    Great chicken pot pie soup! Thank you for sharing. I’m so happy I found your blog. So many mouth watering and great looking recipes. I’m going for the dinner rolls next.

    Reply

    • Natashas Kitchen
      December 30, 2021

      I’m so happy you discovered our blog. Welcome, Heather! 🙂

      Reply

  • Marta
    December 16, 2021

    We loved your Chicken Pot Pie soup! It will stay on rotation in our winter meals. We ate with crusty bread and what a treat it was. Certainly not low calorie but who’s counting!

    Reply

    • Natashas Kitchen
      December 16, 2021

      It’s Definity a treat! I’m so glad you make this regularly! Thank you for that awesome review, Marta!

      Reply

  • Jenell Cheman
    December 13, 2021

    Hi. I tried making this today and followed the directions exactly but mine turned out thin and I am not sure why. Any help is greatly appreciated! Thank you

    Reply

    • Natasha
      December 13, 2021

      Hi Jenell, did you change anything in the proportions or use a different kind of veggie? Also, the flour is the thickener here so make sure not to skip or substitute it.

      Reply

  • Judy Moore
    December 11, 2021

    Just a short cut. I used bag of mixed vegies (corn, green beans, peas & carrots) and I cubed up potatoes and microwaved them before adding to soup. Made it even faster! It was delicious!

    Reply

    • Natashas Kitchen
      December 11, 2021

      Thank you so much for sharing that with me, Judy! I’m so glad you enjoyed it!

      Reply

  • Steffanie M.
    December 7, 2021

    Hi! Just tried this tonight with a few edits and it’s still delish!

    I had a bag of frozen vegetable soup base so I used that in addition to a fresh stalk of celery, a small fresh onion and a large russet potato. Hubby doesn’t like mushrooms so I omitted them regretfully. My son and I love them……

    I used two boiled chicken breasts and fat free half and half because that was what I had in the fridge.

    It was a hit with the family! This will be my go to recipe!

    Thanks so much!

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Yay that’s fantastic! Thanks for sharing, great to hear that the recipe was a huge hit.

      Reply

    • Megan H
      December 8, 2021

      I was wondering how would me omitting potatoes effect the recipe?

      Reply

  • Kristin Salcher
    December 7, 2021

    Made this for the first time and it did not disappoint!! Restaurant quality! Will definitely be making this part of the dinner recipe rotation 🙂

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Sounds great! Thank you for the awesome review, Kristin.

      Reply

  • Joline
    December 4, 2021

    This soup was good. Very hearty so great to serve as a meal. I used fat free half and half to cut the fat so not as creamy but with all the veggies and chicken, worked great! I’ll definitely make again being up in Minnesota for some great warming and comfort food! Didn’t give 5 stars because it took quite a bit longer than expected.

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hello Joline, no worries. I’m glad you enjoyed it and I’m sure it was worth making this recipe. Thank you for the review!

      Reply

  • Michelle Hopwood
    December 1, 2021

    How large is a serving size? Is it 1 cup or 1.5 cups? Of course I am starting the new year on a diet.

    Reply

    • Natashas Kitchen
      December 1, 2021

      Hi Michelle, you’re on the right track; it’s about 1 – 1.5 cups! I hope you love this recipe!

      Reply

  • Lee
    November 27, 2021

    We love this recipe. Also love your pie crust. I’m thinking of
    baking dough into shapes
    (leaves etc) to lay on top of soup before serving.

    Reply

    • Natashas Kitchen
      November 27, 2021

      That sounds lovely, Lee! If you experiment, let me know how you liked the recipe.

      Reply

  • Lynne
    November 20, 2021

    Love this recipe! I need to make this soup for 12 AND make dessert and apps as well so making this soup ahead of time and freezing would be optimum. I think I can do that if I make soup with all ingredients EXCEPT heavy cream. Cool— freeze. Then thaw when needed, heat on simmer til heated through— THEN add the heavy cream. THOUGHTS??????

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Lynne, 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

      • Carolyn
        December 11, 2021

        I freeze mashed potatoes all the time, which has milk in it, and they come out wonderful when I reheat them. I am hoping to try this recipe tomorrow, and I’ll plan to put some to the side to freeze it and see how it does. Thanks for the recipe. I so enjoy them.

        Reply

  • Nazish Shahab
    November 18, 2021

    Ok, WOW, Natasha! Made this last night for dinner, and everyone but licked their bowls clean!

    Started late on dinner and as you’ve mentioned in the recipe, took the soup around 30 mins to be ready. So it’s a pretty easy weeknight recipe too! The flavors were on-point, the fresh parsley just brought the soup alive! Wouldn’t change a thing for next time! Thank you for your wonderful recipes! 💗

    Reply

    • Natasha's Kitchen
      November 18, 2021

      Thanks for the awesome review and feedback. I’m glad to know that the pot pie soup was a huge hit!

      Reply

  • Faith
    November 15, 2021

    I made this for supper tonight, and it was delicious!! Perfect for a cold, rainy evening. Love your recipes, look forward to making more!

    Reply

    • Natashas Kitchen
      November 15, 2021

      I’m so glad you’re enjoying my recipes, Faith! Thank you for sharing that great review with me!

      Reply

  • lorene hamm
    November 14, 2021

    This is so delicious. I’m so excited to serve it for company. I bought all my veggies already chopped from Trader Joe’s and Frozen garlic. Prep was easy. I also baked frozen oils yet crusts in strips to garnish. A definite keeper.
    The only thing I wish I could omit are the mushrooms.

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Hi Lorene, I hope it becomes a hit! I think you can omit the mushrooms and it will still be good.

      Reply

      • lorene hamm
        November 15, 2021

        I thought the mushrooms would not work for my family but I was wrong. This was a hit. Yum!!!
        I can’t wait to try more of your recipes

        Reply

        • Natashas Kitchen
          November 15, 2021

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

          Reply

  • Debbie
    November 9, 2021

    Excellent recipe! Flavorful! I used chicken bone broth instead of chicken broth for the health benefits.

    Reply

    • Natasha's Kitchen
      November 9, 2021

      That’s a good idea, thank you for sharing that with us.

      Reply

  • Kathy H
    November 8, 2021

    Very, very good. This will be a regular in my soup rotation. Easy, perfect flavor profile, satisfying soup that everyone will love. Give it a try. Yummy!

    Reply

    • Natashas Kitchen
      November 8, 2021

      I’m so glad this was a hit! It sounds like you have a new favorite, Kathy!

      Reply

  • Cathu
    November 8, 2021

    I made this yesterday (Sunday) and served it tonight for dinner.
    It is VERY good !!
    I’ll serve the rest another night.
    Hardy and delicious !!

    Reply

    • Natasha's Kitchen
      November 8, 2021

      Thanks for the review, I’m glad you enjoyed it!

      Reply

  • Michele
    November 7, 2021

    I made this soup tonight and it is delicious! Very flavorful and comforting! I make your Italian Wedding Soup very often but now I’ll add this soup to my rotation.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Sounds like a great plan, Michele!

      Reply

  • Molly
    November 6, 2021

    Just made this soup but realized I was out of heavy cream. I decided by the end that I didn’t need it because it was still so thick and delicious. I also added a little bit of broccoli and dried herbs. Great recipe!!!!

    Reply

    • Natashas Kitchen
      November 6, 2021

      I’m so glad it worked out well! Thank you so much for sharing that with me.

      Reply

  • Liz
    November 6, 2021

    Made this soup last night for me and my husband (and the biscuits!), it was fabulous. We each had two bowls, could not stop eating it. Definitely a comfort food!

    Reply

    • Natashas Kitchen
      November 6, 2021

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

      Reply

  • Dayna Taylor
    November 5, 2021

    This is the very first thing I have made that I did not like. I have made tons and tons of your recipes and was super surprised on how bland this was. It definitely needs seasoning other then salt and pepper. But the biscuits like everything else I have made were fantastic. I love your videos also. Your whole family is adorable….Please make a cookbook, I have so many printed papers to have to go through to make something again…..

    Reply

    • Natasha's Kitchen
      November 8, 2021

      I’m not sure what the problem was because that never happened to us before. Was it perhaps because there was something that wasn’t measured correctly with the ingredients? I am currently working on a cookbook, stay tuned!

      Reply

      • Dayna
        November 11, 2021

        So excited for your cookbook. I gave my neighbor some of the soup and she loved it so it must have just been me. Sorry for the poor review and like I said I have a drawer full of your recipes, love them all and and blessed by your faith and your fabulous food and super fun videos. It makes cooking such a delightful thing even for us old folks….

        Reply

        • Natasha
          November 11, 2021

          That just makes my day. Thank you so much for your thoughtful and encouraging comment. That really blessed me.

          Reply

  • Mary
    November 3, 2021

    Made this today and we are enjoying it as I write this! Thanks for a delicious soup!

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Happy to know that you enjoyed this soup, Mary!

      Reply

  • Natalya S.
    October 27, 2021

    Hi there. Wondering what I can replace peas and corn with. My son and husband aren’t fans…

    Reply

    • Natashas Kitchen
      October 27, 2021

      Hey there Natalya, you’re welcome to omit them. I haven’t tested this, but one of our readers mentioned corn works in place of peas. I hope that helps.

      Reply

    • Lee
      November 27, 2021

      Maybe cut green beans would work for your family. I substituted them and we all enjoyed it.

      Reply

  • Jessica
    October 25, 2021

    If I were to leave out the mushrooms would I need to change any of the other measurements?

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Jessica, you’re welcome to omit them. Here’s what one of our readers wrote: “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!!” I hope this helps & you love this recipe!

      Reply

  • Carol
    October 23, 2021

    I just made this soup today for the first time. It was delicious!
    You are my go to for any new recipe that I want to try. Thank you again Natasha.

    Reply

    • Natashas Kitchen
      October 23, 2021

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

      Reply

  • Amanda J
    October 22, 2021

    My family and I loved this! It seems every time I don’t know what to make for dinner, if I come to your page I find something and everyone loves it! So thank you so much for all the delicious recipes you share and the great videos.

    Reply

    • Natashas Kitchen
      October 22, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Amanda! I’m happy my blog is your go too!

      Reply

  • Mary
    October 12, 2021

    Thank you Natasha for another great recipe, I just made this soup using left over turkey my family loved it!!

    Reply

  • Teri
    October 5, 2021

    Instead of using cream can I use 2% milk and how much. Excited to make this

    Reply

  • Kelly
    October 3, 2021

    Do you know what the serving size is?

    Reply

    • Natasha
      October 4, 2021

      Hi Kelly, the number of servings is listed at the top of the print-friendly recipe card.

      Reply

    • Carolyn Suffield
      October 13, 2021

      Serving size at our house is one heaping big bowl of this yummy best ever soup.

      Reply

      • Lori
        October 23, 2021

        Made this soup today, it is delicious! Can I freeze it Natasha?

        Reply

        • Natashas Kitchen
          October 23, 2021

          Hi Lori, 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

  • Sharon McCarthy
    October 3, 2021

    I made this soup last night my husband loved it will make it again it was very delicious.

    Reply

    • Natasha
      October 3, 2021

      Hi Sharon, I’m so happy you and your husband loved the pot pie!

      Reply

  • Gail Wilson
    September 28, 2021

    I made the chicken pot pie soup Sunday and it was unbelievably delicious!! Served it at our weekly Sunday evening dinner and everyone loved it – I’ll definitely be making this again! Thanks Natasha – and you are such a delightful person!!

    Reply

    • Natasha's Kitchen
      September 28, 2021

      I’m so happy to hear that the recipe was a huge hit! Thank you, Gail for your awesome feedback.

      Reply

  • DAKA
    September 27, 2021

    Great soup/meal
    I keep a few containers in the freezer for the “what’s for dinner night”

    Reply

    • Natashas Kitchen
      September 27, 2021

      Great idea!! Thank you so much for sharing that with me.

      Reply

  • Chris
    September 27, 2021

    Good, but vastly improved with herbs added near the end of cooking. I added some dried thyme and rosemary, but fresh would be even better.

    Reply

    • Natashas Kitchen
      September 27, 2021

      Thank you so much for sharing that with me, Chris!

      Reply

  • Sue
    September 23, 2021

    I made this soup and it is now my all time favorite. So yummy. In fact I am making it again this weekend to take to a potluck at church. Thanks Nataliya!

    Reply

    • Natasha's Kitchen
      September 23, 2021

      You are so welcome, Sue! Glad you found a new soup that you love.

      Reply

  • Donna
    September 16, 2021

    This has become our favorite soup! It’s perfect! I need to take some frozen meals to a couple dealing with cancer. Have you ever tried to freeze it? I was hoping it might work, but with the potatoes and cream I was afraid to try it.

    Reply

    • Natashas Kitchen
      September 16, 2021

      Hi Donna, that’s so thoughtful of you! 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

  • VitaliyaC
    September 13, 2021

    Hi Natasha. Can I use chicken from a can like the Kirkland brand one from Costco?

    Reply

    • Natashas Kitchen
      September 13, 2021

      Hi Vitaliya, I havne’t tested this with canned chicken, but that may work! If you experiment, I would love to know how you like that!

      Reply

    • John
      November 2, 2021

      If you are going to Costco, just get the rotisserie chicken instead of that canned stuff

      Reply

  • Baker
    September 12, 2021

    Great recipe everyone was so deliciously satisfied. Thank you

    Reply

    • Natasha's Kitchen
      September 13, 2021

      You’re welcome! Thank you for your good comments and feedback.

      Reply

  • Michelle
    September 5, 2021

    We’ve made this several times now and each time it does not disappoint! It’s a great way to finish some leftover rotisserie chicken. We also add some pasta shells to it. 🙂

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Michelle, adding pasta shells is a great idea! Thanks for your good comments and feedback, we appreciate it.

      Reply

  • Gloria
    August 30, 2021

    My husband stumbled across this recipe and sent is to me, as he knows how much I like the KFC chicken pot pie. I made it last weekend and again yesterday. It is the yummiest!! The chopping ahead of time is key to saving time when you get ready to make it. We highly recommend giving it a try.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hello Gloria, that is awesome! Thanks for your great comments and feedback, I’m glad you loved this recipe!

      Reply

  • Anson Tam
    August 11, 2021

    @NatashasKitchen Your chicken pot pie soup recipe calls for 1 pound of Yukon gold potatoes. I don’t have Yukon gold potatoes, can I make the same recipe with white potatoes?

    Reply

    • Natashas Kitchen
      August 12, 2021

      Hi Anson, it really is best with Yukon gold; I haven’t tried it with another potato, but you may need to increase cook time and prep depending on the kind you use. I hope you love this recipe.

      Reply

  • Sue Campbell
    July 27, 2021

    I used milk instead of cream and it worked well. Also added a pinch of thyme>

    Reply

    • Natashas Kitchen
      July 27, 2021

      Thank you so much for sharing that with us.

      Reply

  • Lisa
    June 17, 2021

    Hi Natasha,
    So it’s just whipping cream and not heavy whipping cream? Or can I use either one of them?

    Reply

    • Natasha's Kitchen
      June 17, 2021

      Hi Lisa, heavy or regular whipping cream or even a light cream would work if you want a leaner soup.

      Reply

    • Lisa
      June 17, 2021

      Oh, I found the answer in your recipe link stating both can be used 😁
      Sorry, I should have read it thoroughly before asking.

      Reply

      • Natashas Kitchen
        June 17, 2021

        I’m glad you found that, Lisa! Enjoy this recipe!

        Reply

  • Jim
    June 4, 2021

    Thank you for this video! Can’t wait to try this! I will eat it as is, but Mom has to eat gluten free. Is there anything you can substitute for the flour that will still keep this soup tasting thick, creamy, and delicious?

    Reply

    • Natasha's Kitchen
      June 4, 2021

      You’re welcome, Jim. I honestly haven’t tried any other substitute to make it gluten-free. If you do an experiment, please share with us how it goes.

      Reply

  • Noree False
    May 27, 2021

    Absolutely delicious! A new family favorite!

    Reply

    • Natashas Kitchen
      May 27, 2021

      I’m so glad to hear that, Noree! Thank you so much for sharing that wonderful review with me.

      Reply

  • Shannon Elkins
    May 4, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      You’re very welcome! I’m glad that you’re enjoying my recipes, Shannon.

      Reply

  • Tonaka Tilley
    May 2, 2021

    Could you tell me where you got the wooden ladle please

    Reply

  • Sydney
    April 18, 2021

    Sooooo good!!!!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Glad you loved it, Sydney!

      Reply

  • Jill
    April 18, 2021

    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

    Reply

    • Natasha's Kitchen
      April 18, 2021

      You’re welcome, Jill. I’m glad you enjoyed the recipe and you were able to make a vegan friendly version of it too!

      Reply

  • Alan Bulman
    April 18, 2021

    $12-14 to make? What year was this? 1954? lol

    Reply

    • Natasha
      April 18, 2021

      Hi Alan, you are correct, that did need to be revisited. Wouldn’t those 1954 food prices be nice?

      Reply

  • Jill Span
    April 18, 2021

    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

    Reply

    • Natasha's Kitchen
      April 18, 2021

      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!

      Reply

  • Be
    April 15, 2021

    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.

    Reply

  • NALINI THIMRAJ
    April 7, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      You’re very welcome! I’m glad you are enjoying my recipes.

      Reply

  • Jackie Snook
    April 2, 2021

    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.

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so glad he enjoyed it! Thank you so much for sharing that with me.

      Reply

  • Karen ladjimi
    March 30, 2021

    This was delicious 😋 I love all your recipes especially your lasagna.

    Reply

    • Natasha's Kitchen
      March 30, 2021

      That’s great to hear, Karen. Thank you for your great feedback and I hope you love every recipe that you will try!

      Reply

  • Fred
    March 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Nice, thanks for sharing that with us. I’m glad you and your friends enjoyed this recipe!

      Reply

  • Johanna kennedy
    March 20, 2021

    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!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Johanna, please see the section in the recipe titled: “Serve With” for several ideas.

      Reply

  • Fireman Steve
    March 11, 2021

    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?

    Reply

    • Natasha's Kitchen
      March 11, 2021

      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.

      Reply

      • Fireman Steve
        March 11, 2021

        Thanks for your prompt response. Love your videos 👏🏻

        Reply

  • linda` cehily
    March 6, 2021

    can u use half and half instead of cream?

    Reply

    • Natashas Kitchen
      March 6, 2021

      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.

      Reply

      • Ching
        March 8, 2021

        I have use half and half, is just as good but lighter.

        Reply

  • Tonya
    February 27, 2021

    Oh my…. this recipe is a keeper! It’s delicious and my family loved it.

    Reply

    • Natashas Kitchen
      February 27, 2021

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

      Reply

  • 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

    • Yasmeen
      April 6, 2021

      Hi! Did you end up making it with an instant pot?

      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

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