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When I’m craving all the comfort of a classic pot pie, I turn to this easy chicken pot pie soup. It has tender chicken, soft potatoes, and plenty of vegetables simmered in a rich, flavorful broth that tastes completely homemade. It is simple, hearty, and one of my favorite weeknight dinners when the weather turns chilly.
When it’s cold outside, there is just something about a bowl of piping hot soup that warms you up from the inside out. This chicken pot pie soup is easy to make with simple ingredients, which makes it perfect for busy nights and makes it even better as leftovers. This one pot meal makes a regular rotation on our winter dinner menu.
If you love chicken pot pie in all its cozy forms, be sure to check out favorites like my Creamy Chicken and Rice Soup, classic Homemade Chicken and Dumplings, and hearty Minestrone Soup for even more comforting meals your whole family will enjoy.
Ingredients Notes
- Unsalted butter: Salted butter works too, just reduce the added salt slightly.
- Yellow onion: I prerfer a yellow onion, but white onion can also be used.
- Celery: Adds classic pot pie flavor and aroma.
- Baby Dutch yellow potatoes: Russet potatoes or Yukon Gold potatoes work well. You do not need to peel them. Baby Dutch potatoes have thin skins and cook up tender. Just wash them well and cut them into small cubes so they cook evenly.
- Garlic: Fresh garlic adds great flavor to the base of the soup.
- All purpose flour: A gluten free all purpose flour blend can be used.
- Seasonings: Salt, poultry seasoning, black pepper, oregano, and thyme create a classic pot pie flavor.
- Bay leaf: Adds depth while the soup simmers.
- Chicken broth: Low sodium broth is recommended so you can control the seasoning.
- Frozen mixed vegetables: Use a blend with carrots, peas, green beans, and corn.
- Rotisserie chicken: Any cooked chicken or leftover turkey works.
- Heavy cream: Half and half or whole milk can be used for a lighter soup. Dairy free options like unsweetened almond milk will work in a pinch, but the soup will be less creamy.
- Puff pastry dough: Homemade biscuits can be used instead, but puff pastry gives the most classic pot pie style topping.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Pot Pie Soup
- Cook the vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, potatoes, and garlic, and cook until softened, about 5 to 7 minutes.
- Thicken the base: Stir in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf, coating the vegetables evenly.
- Add the broth: Slowly pour in the chicken broth and let the soup simmer on the stove for 15 minutes, stirring occasionally.
- Finish the soup: Remove the bay leaf, then stir in frozen vegetables, shredded chicken, and heavy cream. Reduce heat to low and simmer for another 15 minutes.
- Bake the topping: While the soup simmers, prepare puff pastry according to package directions.
- Serve: Ladle soup into bowls and top each serving with baked puff pastry.
Make Ahead & Storage Instructions
- Store: Keep any leftover soup in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it has thickened, add a little chicken broth to loosen it.
- Freeze: Creamy soups do not store well in the freezer since the cream can separate and the potatoes may become grainy.
- Make ahead: You can prepare the soup a day in advance and store it in the fridge. Reheat it slowly and add the puff pastry topping just before serving for the best texture.
More Chicken Pot Pie Recipes You’ll Love
Chicken Pot Pie Soup
Serves — 10
Chicken pot pie soup is a creamy one pot dinner filled with tender chicken, vegetables, and potatoes. It delivers all the cozy flavor of a classic pot pie without the crust for an easy and comforting meal.
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 1½ pounds baby Dutch yellow potatoes cubed into 1⁄4-inch pieces
- 2 garlic cloves minced
- ⅔ cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 6 cups chicken broth reduced sodium
- 10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
- Rotisserie chicken shredded or cut into cubes
- 1 cup heavy cream
- puff pastry dough
Instructions
- Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.4 tablespoons unsalted butter, 1 medium onion, 2 celery stalks, 2 garlic cloves, 1½ pounds baby Dutch yellow potatoes
- Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.⅔ cup all-purpose flour, 2 teaspoons salt, 2 teaspoons poultry seasoning, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon thyme, 1 bay leaf
- Slowly add in chicken and vegetable broth. Let the broth simmer for 15 minutes over medium heat.6 cups chicken broth
- Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn, Rotisserie chicken, 1 cup heavy cream
- Turn heat to low and let the soup continue cooking for 15 minutes.
- While the soup is simmering, cut out pastry puff into the bowl size and bake per directions on the box.puff pastry dough
- Serve soup with puff pastry.
Jenn’s Notes
Storage:
- To Store: Store leftovers in a sealed food storage container in the fridge for 4-5 days.
- To Reheat: Reheat in the microwave or on the stovetop until hot.
- Feel free to use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
- Half and half or whole milk can replace the heavy cream, if you prefer to make this soup a bit lighter.
Nutrition Info
Calories: 238kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 1014mg | Potassium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1963IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg
Great easy recipe! I may have sauted my potatoes a bit too long but still great.
How much chicken do you use and do you take the skin off?
I like to take the chicken off, but you can leave it on if you prefer. I used the majority of a small rotisserie chicken. You can put in as much chicken as you like!
I love the recipes you post. Our kids love the recipes. I am just wondering if you have any desserts that are good for a diabetic and no chocolate. my sister’s birthday is on the 20th and I am gonna try to make her something. So any suggestions?
Pot pie soup is yummy. . I canned 8 pints
Hi Pearl – Thanks for the feedback! Glad you are enjoying it!
YUMMY 😋 LOOKS Awesome 👏🏼 Thank You Jennifer 👍🏼♥️And Also for the cornstarch Hint ❗️G-d♥️Bless😊
I made this Chicken pot pie soup- I added 1/4 box of defrosted spinach squeezed of all liquid, it was wonderful. I have added it to my favourite ps list.