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
This was so delicious! I easily made it gluten and dairy free by omitting the flour and just adding corn starch/water at the end to thicken. I completely omitted the cream and it was still so tasty!
Amazing way to use up some chicken and potato leftovers into an insanely flavorful soup! Added some spinach for extra veggies and it turned out great.
A superb soup! We all loved it. We chose to omit the mushrooms, and we increased the flour to 1/2 cup for a thicker soup. We only added 1 tsp. salt since 3 1/2 tsp. salt would be too salty, especially since we used cut up rotisserie chicken. We also added 1 bay leaf and 3/4 tsp. Italian seasoning for extra flavor, which we recommend. This will definitely be added to our regular meal rotation. Thanks for all the wonderful recipes you share!
Oh my gosh….so delicious! Will make this again and again, yummy!!
This is now one of my favorites! I make it gluten free and dairy free using GF flour for the rue and Cashew Milk for the dairy. Absolutely delicious, thick, rich, hearty and satisfying. All my friends want this recipe. Thank you Natasha.
I’m so happy to hear you love it, Robyn!
I look forward to making this soup, is it okay to not add mushrooms? My husband isn’t a fan, though I love them, he doesn’t.
Hi Irina, you can omit the mushrooms.
I broke in my new Dutch oven with this recipe, and what a christening!! Absolutely delicious as written – no notes.
Love this soup. Made it once as written and it’s delicious. Want to make it again. Have all ingredients except for the heavy cream. Can I substitute half and half instead?
Hi Eloise, I haven’t tested that substitution, but I imagine that may work. A few readers in the comments mentioned they have tried it, I just imagine it will less creamy.
I have made this soup many times. Now our favorite. Can this be made in a crockpot?
Hi Nancy! I haven’t tested it through in the crockpot/ slow cooker so I can’t offer specific advice on that.
Hey! I made this recipe and it turned out great. I am trying to make a dairy free alternative. Do you have any advice for which alternative would be best?
Hi An, I have not tested a substitute but some of my viewers have shared using a dairy free cream.
I just made this for the first time today and followed the recipe exactly. It is INCREDIBLE!!!! Ever since my niece was a very little girl, it’s been a tradition every year the she and I share a special meal together at Christmastime, and we watch the old claymation Jack Frost movie. This is for our lunch today. She lives away at college now so I don’t see her often, but we’ve been able to keep our tradition going. Thank you Natasha for adding to our special day and giving us the absolute perfect comfort food, winter Christmastime meal!
I don’t know what happened. I made this soup dozens of times, I swear the recipe here changed. I vividly remember it being something like 3 tablespoons of flour and 3 tablespoons of butter and 6 cups of chicken stock for 6 people. now the measurements are off for 6 people because I remember it being measured in tablespoons. didn’t come out right at all, the measurements didn’t even match right because the roux was runny. Again, I made this several times before no problem.
Hi Karolina! I haven’t updated this recipe – are you thinking of a different recipe?
Could this soup be pressure canned? Perhaps leave out the cream , and add it when serving?
Hi Julie! I haven’t tested that so I’m not sure what the canning safety measures are for it.
OMG. Made your Chicken Pot Pie Soup and it’s so delicious! My husband loves it too. It’s definitely at the top of my list during these cold winter months. Can I freeze it?
I’m so happy you loved it, 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.”
Love this soup so much that we want to give it as homemade gifts! Can it be frozen?
Hi Deb, 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.
This is amazing!!! Soooo delicious! A keeper for sure. Thanks so much!!!!
Hi! Great recipe! Would it work to use lighter cream or milk? Just trying to make it slightly healthier. Thanks!
Thank you! For the cream, heavy or regular whipping cream or even a light cream would work if you want a leaner soup.
I’m excited to make this soup. I don’t have Yukon gold potatoes. Can I use Russet potatoes instead?? TIA. It’s all I have on hand.
Hi LuAnn, we prefer this recipe with Gold, but it will work with russett, here’s what one of my readers wrote: “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!” I hope this is helpful.
I love this soup,I have made it many times and is one of my go to soups.
I love this recipe it’s soo good I usually add dumplings to it at the end 🥰 if I brown raw chicken in the pan first and take it out and add the onions and things then put the chicken back at the end to finish cooking all the way through at what part should i add the chicken back? Lol i hope i made sense
Hi Jillian! I usually just cook it through all the way and add it in as the end after shredding or cutting into smaller pieces to avoid over cooking and drying it out.
If you prefer to finish it in the soup, you’ll want to shimmer it and check for doneness with a food thermometer. The chicken should reach 165°F internally.
Rave reviews from everyone. Have made it with canned vegetables and also frozen. A real winner. Only wish it was a bit thicker. Makes a great treat for a shut in.