Experience the classic flavors of chicken pot pie in a simpler soup form. Our Chicken Pot Pie Soup combines succulent chicken, nutritious veggies, and a rich, creamy base, all simmered to perfection in one pot for an easy, satisfying meal.

a bowl of chicken pot pie soup.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Perfect One-Pot Meal

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.

This soup is always a crowd-pleaser, and it’s easy to see why. It’s like getting a warm hug from your favorite comfort food but without all the fuss. Imagine all the creamy, cozy goodness of a classic chicken pot pie, but in a spoon-ready form that’s perfect for those chilly evenings or lazy weekend lunches.

What I absolutely love about this recipe is how it takes the stress out of cooking. You don’t need to be a kitchen wizard to whip up this soup. It’s straightforward, uses everyday ingredients, and is ready in no time. It’s the kind of recipe that makes you feel like a pro, even on your busiest days, and that’s a real win in my book.

And let’s talk about flexibility! This soup is like your favorite pair of stretchy pants – it just fits, no matter what. Got some veggies you need to use up? Toss them in. Prefer a little more garlic? Go for it. It’s the kind of recipe that’s forgiving and adaptable, making it a reliable go-to in your cooking repertoire.

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.

Chicken Pot Pie Soup Ingredients

chicken pot pie soup ingredients.
  • Unsalted butter
  • Medium onion
  • Celery stalks
  • Yellow potatoes
  • Garlic cloves
  • All-purpose flour
  • Salt
  • Poultry seasoning
  • Black pepper
  • Oregano
  • Thyme
  • Bay leaf
  • Chicken broth
  • Vegetable broth
  • Frozen mixed vegetables, carrots, peas, green beans, and corn
  • Rotisserie chicken
  • Heavy cream
  • Puff pastry dough

Substitutions and Additions

  • Vary The Veggies: This recipe is so versatile! Feel free to add your favorite vegetables, like 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: 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.
eating a bowl of chicken pot pie using a spoon.

How to Make Chicken Pot Pie Soup

  1. Prepare Vegetables: In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped onions, celery, potatoes, and minced garlic. Sauté until tender (5-7 minutes).
  2. Season and Thicken: Add flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir to coat sautéed vegetables.
  3. Add Broth: Slowly pour in chicken and vegetable broth. Simmer for 15 minutes over medium heat. Remove the bay leaf.
  4. Finish Soup: Stir in frozen vegetables, shredded rotisserie chicken, and heavy cream. Simmer on low for another 15 minutes.
  5. Prepare Puff Pastry: While soup simmers, cut puff pastry into bowl-sized pieces and bake as directed on the box.
  6. Serve: Ladle soup into bowls and top with baked puff pastry. Enjoy!
mix ingredients in a pot.

Tips the Best Chicken Pot Pie Soup

  • 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.
chicken pot pie soup with pastry on top.

Frequently Asked Questions

What should I serve with my Chicken Pot Pie Soup?

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.

Can I make this gluten-free?

You can use cornstarch instead of flour to make this a gluten-free soup. Combine 1/2 cup cold water with 2 tablespoons of corn starch and stir it with the cream for the last 5 minutes. Then, let it simmer and thicken the soup.

Can I freeze this Chicken Pot Pie Soup?

No, I don’t recommend freezing soups that contain a lot of dairy because they often tend to separate. Also, potatoes don’t freeze well in soups either.

Other Easy Soup Recipes

If you tried this Chicken Pot Pie Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 7 votes
chicken pot pie soup in a bowl.

Chicken Pot Pie Soup

Serves — 10
Chicken Pot Pie Soup is a quick and easy one-pot meal is a thick, creamy, and hearty complete supper that is perfect for winter weather.
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
  • pounds baby Dutch yellow potatoes cubed into 1⁄4-inch pieces
  • 2 garlic cloves minced
  • cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 bay leaf
  • 4 cups chicken broth
  • 2 cups vegetable broth
  • 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.
    4 cups chicken broth, 2 cups vegetable 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.
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.

Nutrition Info

Calories: 238kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1028mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2062IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg

Related Recipes

Secrets to Quick & Easy Desserts
FREE EMAIL BONUS
How to make delicious desserts in no time at all!

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

    1. 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!

  1. 5 stars
    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?

  2. 5 stars
    YUMMY 😋 LOOKS Awesome 👏🏼 Thank You Jennifer 👍🏼♥️And Also for the cornstarch Hint ❗️G-d♥️Bless😊

  3. 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.