Our Chicken Pot Pie Soup has all of the comforts of classic chicken pot pie converted into a warm and cozy soup! This quick and easy-to-make meal is filled with shredded chicken, vegetables, potatoes, and a delicious broth that simply simmer in a single pot to create a thick, creamy, and hearty complete supper that is perfect for sipping.
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Perfect One-Pot Meal: Chicken Pot Pie Soup
This homemade Chicken Pot Pie Soup is very similar to my Chicken Pot Pie Bake, but I’ve revised the recipe so it’s even easier to prepare without the effort of making a pie crust.
It transforms all of my favorite classic flavors of the traditional pot pie filling and serves it in soup form. Rich, thick, and filling–it’s the perfect comfort food for cold winter weather!
What I especially love about this made-from-scratch soup is that it is a complete meal-in-one.
It is loaded with protein, vegetables, and starch–so you can skip the sides because it is a hearty and substantial supper served as a soup.
Give yourself an immune boost with a homemade soup that’s “good for the soul.” Filled with vitamins and minerals, it’s the ultimate comfort food that may help cure a cold and stop the sniffles, and it definitely delivers delicious flavors all in one dish.
Why We Love This Chicken Pot Pie Soup Recipe
- Quick and easy to prepare in one pot.
- Simple to make because we skip the crust.
- Complete meal-in-one because it’s filled with chicken, veggies, and potatoes.
- Same flavors as chicken pot pie served in soup form.
- Cozy, comforting, creamy, and hearty.
- Perfect dish for chilly fall and winter weeknight meal.
Ingredients
- Unsalted butter
- Yellow onion
- Garlic
- Mushrooms
- Celery
- All-purpose flour
- Chicken broth, low sodium
- 2% milk
- Heavy cream (33%)
- Carrots
- Russet potatoes
- Frozen peas
- Frozen corn
- Shredded cooked chicken breast
- Italian seasoning
- Garlic powder
- Dried thyme
- Salt
- Cracked black pepper
- Bay leaves
- Fresh parsley
Substitutions and Additions
- Vary The Veggies: This recipe is so versatile! Feel free to add your favorite vegetables, like green beans (fresh or frozen), asparagus, zucchini, mushrooms, or spinach. Pre-cut veggies can also be used from the produce section, or a 12 ounce bag of mixed frozen veggies can be used as a substitute for the corn and peas.
- Choose Your Chicken: I love using leftover cooked chicken or rotisserie chicken for this recipe. 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.
- Pick Your Potato: I use Russet potatoes in this recipe, but you can use a different type of potato, or replace potatoes with cauliflower or noodles if you prefer.
- Make it lighter: Half and half or whole milk can replace the heavy cream, if you prefer to make this soup a bit lighter.
Recommended Tools
- 5-Quart pot
- Measuring tools
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How to Make Chicken Pot Pie Soup
This simple Chicken Pot Pie Soup recipe can be prepared in 15 minutes and simmers on the stove to create a creamy, comforting one-pot-meal. It is so easy to enjoy your favorite flavors of a pot pie in sip-able soup form.
- Add butter, onion, garlic, celery, and mushrooms to a 5-quart large pot and cook over low heat until butter is melted and vegetables have softened, about 3 minutes.
- Stir in flour.
Pro Tip: Stir until white is no longer visible, about 1-2 minutes. - Add chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves and stir together until well mixed.
- Bring to a boil and then reduce heat to a simmer.
- Simmer over low heat, stirring occasionally, until potatoes are tender, about 10-15 minutes.
Pro Tip: Make sure to stir often so the soup doesn’t come to a boil or burn at the bottom. - Remove from heat and remove bay leaves.
- Serve hot and sprinkle fresh parsley (add additional salt and pepper to taste) Enjoy!
Tips
- 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.
Storage Tips
- 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.
Frequently Asked Questions
Chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies–it is a complete meal-in-one. However, if you would like to pair it with something simple, homemade biscuits, dinner rolls, or a crusty French bread would be great.
To make this a gluten-free soup, you can use corn starch instead of flour. Combine 1/2 cup cold water with 2 tablespoons of corn starch and stir it in with the cream during the last 5 minutes. Then, let it simmer and thicken the soup.
No, I don’t recommend freezing soups that contain a lot of dairy because it often tends to separate. Also potatoes don’t freeze well in soups either.
Other Easy Soup Recipes
- Cheeseburger Soup
- Creamy Chicken and Rice Soup
- Crack Chicken Noodle Soup
- Easy Vegetable Chowder
- Instant Pot Loaded Baked Potato Soup
- Hungarian Goulash
Chicken Pot Pie Soup
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion diced
- 1 tbsp minced garlic
- 2 cups sliced mushrooms
- 1 cup diced celery (about 3 stalks)
- ⅓ cup all-purpose flour
- 2½ cups chicken broth low sodium
- 2 cups 2% milk
- ½ cup heavy cream (33%)
- 2 cups chopped carrots (bite-sized pieces)
- 3 cups chopped & peeled russet potatoes (bite-sized pieces)
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cups shredded cooked chicken breast
- 1 tbsp Italian seasoning
- 1½ tsp garlic powder
- ½ tsp dried thyme
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 bay leaves
- 3 tbsp chopped fresh parsley
Instructions
- In a large 5-Quart pot, stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften (about 3 minutes).
- Stir in flour until white is no longer visible (about 1-2 minutes).
- Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves. Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer, and simmer over low heat (about 2 on stove dial) until potatoes are tender (10-15 minutes). Stir often so this doesn’t come to a boil or burn at the bottom.
- Remove from heat. Remove both bay leaves.
- Serve hot and sprinkle fresh parsley over the top of each serving. This goes great with homemade biscuits!
Jenn’s Notes
- 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.
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.
YUMMY 😋 LOOKS Awesome 👏🏼 Thank You Jennifer 👍🏼♥️And Also for the cornstarch Hint ❗️G-d♥️Bless😊