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 760 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

  • Chris
    March 23, 2024

    After sauteing, I deglazed with white wine and let reduce before adding my flour. My add’l adds were 1/2 red pepper, can of cream of chicken, some Worcestershire, lots of thyme, hot paprika, salt and pepper as you go. I didn’t use rosemary or parsley as I don’t use them. Definitely excited for dinner. Adapt it how you want it – make it yours.

    Reply

    • Chris
      March 26, 2024

      Update: I repurposed this dish today by adding cheddar biscuits on top of my already cooked soup and it was so extremely delicious. I absolutely cannot wait to make this again. My husband said this was THE best pot pie he’s ever had.

      Reply

      • NatashasKitchen.com
        March 26, 2024

        That sounds amazing!

        Reply

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