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.
This post may contain affiliate links. Read my disclosure policy.
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.
If you enjoyed this video, please subscribe to our Youtube Channel (P.S. Click the bell icon to get notifications when we post a new video).
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.
Nutrition Per Serving
Filed Under
Could I sub russet potatoes for gold potatoes? I just bout a five pound bag,
Thanks
Hi Sandi! You can, but it may change the texture of the filling. They are starchier and can breakdown more.
I haven’t made it yet, but for an extra treat I would love to drop in some chunks of cooked piecrust. It’s a little extra work, but I’ve enjoyed this at a local food mart.
That sounds great, Fran! You may also really enjoy our Chicken pot pie casserole .
It looks amazing! Can I use the chicken from my homemade chicken soup recipe to make the chicken pot pie soup or does the chicken need to be made separately?
Hello! That should be fine and it will be delicious!
This soup recipe is an absolute winner! It will not disappoint.
Made the chicken pot pie soup tonight and my husband and daughter loved it. Served it with 7up biscuits and everyone was happy
Took a big pot of this on a long, mountain weekend for the family! It was gone after just one meal!!! Definitely repeat worthy!
I had no problem with thickening or the amount of chicken on one rotisserie chicken. It was perfect!
So happy to hear that. Thanks for the feedback. I’m
I have to say, it was delicious but similar to other comments I could not get it to really thicken like the inside of a chicken pot pie. It was a nice brothy soup that I served with buttermilk biscuits crumbled on top. The flavors were excellent and with some added corn starch and a bit more heavy cream I was able to get it about half way to where I wanted it to be. Any thoughts on how to make it a tad thicker?
Also, I took your advice and got a rotisserie chicken from the store but another watch out, that fairly large chicken barely yielded 5 cups of meat, over half of which was dark meat. The flavor from the chicken really added to the soup but I almost didn’t have enough.
Thanks for your feedback! You can add a slurry of corn starch in water (see gluten-free tip above), adding it to reach your desired thickness.
Oh yes! This recipe is delicious. I didn’t have parsley or mushrooms, but I went for it anyway. I was not disappointed and neither was my extremely picky husband! Thank you!
The whole family loved it!!! Very good, so much flavour!!
One of my top soup recipes! Made it just the way your recipe says but made some puff pastry squares to top it off. It was soooo delicious and my husband said we definitely need to have this again. Thanks!!!
So glad you love this recipe, Donna! Thanks for sharing.
An instant family favorite! I followed the recipe but added about a tsp of Thyme. I’m going to freeze some because it makes quite a bit for two people. Will definitely add this to my soup list.
Did it freeze well? I am making it, but want to take it to the mountains, so would rather take it frozen and just warm up.
So, so, so good! Comfort in a bowl. Everyone went back for seconds (and thirds!) I didn’t have much time so I used a rotisserie chicken from the grocery store and as those tend to be a bit salty I only used about 1/4 teaspoon of salt and that was plenty. I love broth so I added another cup of chicken broth (made with Better Than Bouillon) and 1/4 cup more whipping cream. Other than that I followed the recipe exactly. I chose bella mushrooms which were delicious (but if you don’t like mushrooms you could leave them out and I’d imagine the soup will still be great!) Thanks, Natasha, for a new favorite soup recipe!
Could I add some homemade dumplings to this soup ?
Hi Kim! That should be fine.
Thank you ! This is my favorite soup !! I make it a ton 😁
This recipe was delicious and perfect for a cold winter day.
Hello, great soup! Can you tell me are these 1 cup serving sizes?
Hi Cindy! I wish I would have measured it out that way. My best guess based on the amounts of the ingredients, it should yield about 1.5 cups per serving.
OMG! This soup was wonderful!
Have you ever put any in the freezer? Made a double batch and would love to freeze for lunches.
Hi Ann, while I haven’t tried it, One of my readers wrote: “I make this soup all the time, it is one of my families favorites! I also freeze it and it freezes and heats back up very well.” I hope that helps.