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.
Nutrition Per Serving
Filed Under
I love chicken pot pie so I know for sure I would like this soup. But can I use regular milk and just add cornstarch slurry to thicken it up? If so, what would be the adjustments?
Hi Char! Several of my readers reported using milk with a bit more flour or cornstarch to thicken, but I’m not sure how much was used. I haven’t personally tested it myself. I would start with 1/2 tbsp and increase from there as needed.
It was a rainy day here in Texas so I thought this pot pie soup sounded perfect. I didn’t have fresh parsley, so I left that out and I added 1 tsp of thyme because that’s what I put in my homemade chicken pot pie. I used red potatoes (skin on) because that’s what I had and served it with warm buttermilk biscuits. It was super yummy and easy to make. My husband who is “not a soup person” served it over the biscuits and loved it. Thanks for another great recipe!
Absolutely delicious. A family favorite.
My husband said it was boring lacking flavor. I added hot sauce and was better
Hi Patti, could it have been under-salted or did you change any ingredients? This normally has tons of great flavor.
This looks delicious! Does it freeze well?
Hi Tina, 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.
How would you recommend reheating from freezer? Do you suggest doing everything in recipe beforehand or omitting something till reheated ? Making it as a freezer meal.
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. Regarding freezing, 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.
This was fantastic, even with my modifications I had to make. I was using all my leftovers and saw I only had ONE sweet potato that was on it’s way out. So I cut it up and threw it in and it worked! I didn’t have corn or mushrooms. But did everything else. I added extra garlic powder and ate rolls with it. Huge hit!
Delicious soup, easy to follow. My only complaint is that the dish relies very heavily on salt as the main seasoning. After tasting, I ended up adding some Thyme and oregano (and a pinch of cayenne) and it really rounded out the flavor nicely! Next time I’d probably add half the salt, but that really just depends on the broth you use. Otherwise very yummy!
When I was younger I also seasoned with salt and pepper. I read this recipe several times looking for the other seasoning to give it that pot pie taste. Like you, I also added thyme and oregano and a pinch of sage. It’s perfect 👌
I was making this recipe for awhile then found out I couldn’t have gluten. So now making it gluten free and it’s just as delicious gluten free. I’m so excited to have a delicious meal that everyone can enjoy. My kids are all adults but made this the other day and they didn’t even notice it was gluten free till the pot was empty. And someone said wait mom you ate this I smiled and said yes it’s gluten free. They all wanted the recipe and I told them where to find it.
Hi Candace, I’m happy to know that you and your family enjoyed our Chicken Pot Pie Soup and you made it gluten free! Thanks a lot for sharing that with us.
Another 5-star recipe from Natasha and her fabulous kitchen!! This is absolutely delicious!
Absolutely love this recipe, have used it for 2 years straight!!
Just made a big pot in my dutch oven. Turned out great. I used a Costco chicken, and added a can of biscuits cut up on top to make dumplings. So it was a double experiment. Turned out great. I added the dumplings for the last 15 minutes.
Made 2 large pots as I am trying to empty my freezers of excess meat so I can sell most of them to move this summer. I did add more seasoning as I have tons of blends and I like a nice mix. It was very well received . I cook by taste and measure with my heart so I tend to use recipes as guidelines. It was well received by many
Literally so easy and so good! I used Russet potatoes because that’s all I had and cut them smaller for my toddlers so it took less time to cook. Adding this recipe into the rotation! Thank you so much!
We had a huge family gathering and every family brought a pot of soup to share. I chose this recipe and it was the only pot that was nearly empty. I doubled the recipe but otherwise, prepared it as directed and kept it warm in a crockpot. It was delicious, comforting and loved by all. My only regret is that I didn’t make a triple or quadruple batch so that I could’ve enjoyed leftovers.
Hi Gigi! I’m so glad it was enjoyed. Thank you so much for sharing.
Every Sunday, I clean out my fridge for my Sunday Soup Day pot of soup. I sometimes have to get creative, as I refuse to go to the store for 1 or 2 missing items in a recipe, but I had the majority of the ingredients for this. It was very good. I was missing potatoes, subbed green beans for peas (I find peas disgusting), used cut up homemade turkey burgers and rotisserie chicken to make the amount of protein I needed, and added some cut up red peppers. And for whatever reason, I thought I needed to add some thyme (I realized after that it wasn’t a part of the recipe…but no regrets). I find the salt ratio in Natasha’s recipes are never quite right for our palate (sometime too high, sometimes too low), so usually have to play with that a bit, but otherwise, I have never had a recipe from Natasha that has been a let down. Thanks!
Absolutely fantastic and very tasty. A big Wow. A little too salty. I measured 3 tsp. salt and next time I’ll cut down to 2 tsp. and add salt at the table if needed. This is the 5th recipe from Natasha. Two were “Wow” recipes and the other 3 were good. When I’m looking for a recipe, I check Natasha’s blog first now.
I’m so glad to hear that, Gary! Thank you so much!
That recipe is Awesome!! No changes, No tweaks! It is perfect in every way. Thank You!
Made this soup today for the first time. I opt to add a bag of mixed vegetables, didn’t add separate corn and peas. Added 1 teaspoon of Better than Bouillon roasted chicken. Also used a rotisserie chicken. Bumped up the heavy cream to 1/2 cup. This was the most delicious soup I have ever eaten in my life. 😋
I’m so glad you loved it, Christine!
Love this soup. Everyone in my family loves it- even my pickiest eaters. Made it as is. It’s on our favorite list. Love watching Natasha’s video. She makes me laugh.
That is the best when kids love what we moms make. That’s so great!
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.
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.
That sounds amazing!