chicken pot pie soup
Chicken Pot Pie Soup converts a classic dish into a warm and cozy soup! This quick and easy one-pot meal is a thick, creamy, and hearty complete supper that is perfect for winter weather.
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Table of Contents
  1. Perfect One-Pot Meal: Chicken Pot Pie Soup
  2. Why We Love This Chicken Pot Pie Soup Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Chicken Pot Pie Soup
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Soup Recipes
  11. Chicken Pot Pie Soup Recipe

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.

chicken pot pie soup

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.
chicken pot pie soup

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.
chicken pot pie soup
  • 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.

  1. 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.
    cook ingredients in a skillet
  2. Stir in flour.
    Pro Tip: Stir until white is no longer visible, about 1-2 minutes.
    stir in flour
  3. 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.
    chicken pot pie soup
  4. Bring to a boil and then reduce heat to a simmer.
  5. 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. 
  6. Remove from heat and remove bay leaves.
    chicken pot pie soup
  7. 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.
chicken pot pie soup

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?

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.

Can I freeze this Chicken Pot Pie 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.

chicken pot pie soup

Other Easy Soup Recipes

5 from 1 vote
chicken pot pie soup

Chicken Pot Pie Soup

Serves — 10
Chicken Pot Pie Soup converts a classic dish into a warm and cozy soup! This quick and easy one-pot meal is a thick, creamy, and hearty complete supper that is perfect for winter weather.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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)
  • cup all-purpose flour
  • 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
  • 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

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: 302kcal | Carbohydrates: 26g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 539mg | Potassium: 706mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 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.