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
Just made this for the kids with some Red Lobsters Chedder Bay Biscuits 💕
That sounds amazing!
Love the soup, thanks for sharing the recipe! How much soup is considered one serving?
This recipe has Servings: 10 people. You can divide the whole recipe by 10 to get the per serving size. Sorry I was not able to weigh it per serving.
Hi Natasha.. I love all of your recipes and just made the creamy tortellini soup tonight, so delicious! Question… where can I buy that soup ladle you always use? Thank you!
Thank you, I’m so glad you’re enjoying them! You can visit my Amazon Affiliate Shop to see all the kitchen tools that I use.
I made this for dinner last night, My husband doesn’t usually like chicken pot pie, but he really liked this. I added a parsnip and it was delicious.
That’s wonderful, Simone! The addition of parsnip sounds great!
Looks great! Can you substitute gnocchi for the potatoes? Thanks!
Hi Tracy, That sounds like a good substitute but gnocchi cooks quickly than potatoes, you can add them toward the end of the cooking process. Keep an eye on the gnocchi while cooking. Once they float to the top, they’re ready!
As always from Natasha kitchen this soup was delicious! I didn’t use shredded chicken. I just used cubed up chicken breast and put it in while the chicken stock was cooking.
Wow this is it!! We had a craving for the chicken pot pie with pastry on top from OK Cafe, a very famous restaurant here in Atlanta, and this hit the spot. Actually even better!
This is a family favorite for sure! Absolutely LOVE it! We actually pan fry chicken breast with salt, pepper and garlic powder and cube it up instead of doing shredded chicken. We’ve had to make this recipe gluten free and dairy free and it’s been amazing. We sometimes eat it with cheddar bay biscuits too. So yumm
I was wondering what a dairy free version tasted like. I will omit the cream and see how it goes 🙂
Made my first batch of Chicken Pot Pie Soup this morning! I made it for lunch for a group of friends. They loved it! It was a perfect meal for a cold rainy day here in West Tennessee. My husband was happy to learn we have leftovers. Thank you for the great recipe! Will keep it in rotation!
Definitely tastes like a chicken pot pie. I added 8 cups of chicken stock to make it more soupy and it was still really good.
It looks delicious! Could this soup be frozen?
Hi Carol! Yes, it can be frozen.
Oh my goodness! Talk about flavor!
I added a small can of mild Rotel…thanks so much for this KEEPER recipe.
So very happy to know you loved it, Marva!
Why does it mean when it calls for one medium onion, 1 cup chopped? I noticed the number of onions increases as number of servings does, but cup amount does not.
Hi Allison! Unfortunately the notes next to the ingredients don’t change. I wish there was an easier way to do solve that issue.
Just wondering with this recipe Chicken Pot Pie Soup, Is there any thickness to it? I’m looking for more of a chowder.
Hi Mary! It’s fairly thick, but had a thinner broth. You can thicken more if you’d like. Watch the video I linked so you can see the consistency of the soup at the end when I pour it into a bowl.
This was the perfect meal for a fall evening My husband was feeling unwell and said it was a nice comfort meal. Will definitely make this again
Thank you
Hi Marlene! I’m happy to hear you enjoyed it. It really is a perfect comfort food.
I love this recipe…tastes just like chicken pot pie. I used a rotisserie chicken from the grocery store to save time and next time I think I’ll add more carrots. I was a little nervous about slicing my potatoes instead of cubing them but glad I followed the recipe because the sliced potatoes really worked well. I will make this over and over again I’m sure
So glad to hear you loved it, Janice!
Delicious! I made too much though. Can I freeze it?
Hi Ginny. Yes, it can be frozen. I’m glad you enjoyed the recipe.
Made this yesterday according to the recipe and was a bit disappointed. It came out a bit too watery and was bland (but not salt-wise). I ended up adding a bit of corn starch slurry to try to thicken it up and some chili powder, more garlic, and a bit of extra pepper and simmered ir 15 additional minutes uncovered to reduce and thicken it further. Came out more flavorful.
Thank you! I missed putting in the potatoes, but was still very delicious.
Would like to put this in the crockpot. So I’m thinking the cream would be added just before serving. So I just want to kept this on warm till I get to the destination
Hi Sheree! It helps to simmer the cream so that the soup can thicken slightly. You can wait to add it, but if you keep it on warm in a crock pot, there shouldn’t be an issue with adding the cream beforehand.