Chicken Pot Pie Soup! It’s filled with tender chicken, lots of fresh veggies and a delicious broth.
Just like the flavors in my Easy Chicken Pot Pie but in comfy and cozy, warm and sip-able soup form!
Homestyle Chicken Pot Pie Soup Recipe
Oh this soup! Could I say enough good things about it? It is the perfect comfort food.
A nostalgic favorite turned into an indulgent, good for the soul soup. And when you finish it off with biscuits it becomes a dinner nobody will forget!
It’s just a homestyle recipe that people of all ages will enjoy, even the picky eaters that may not like the classic chicken pot pie.
You’ll love that it’s packed with fresh veggies, and the potatoes and chicken makes it amazingly hearty. So much goodness in a one perfectly satisfying bowl of soup!
Chicken Pot Pie Soup Ingredients (and Substitutions)
- Butter: Salted or unsalted butter works fine.
- Yellow onion: White onion may be substituted.
- Garlic: If needed bottled garlic will work too.
- Celery: I like to chop these up somewhat thin. Every now and then you get a batch that seems to take forever to cook to a tender bite.
- Carrots: When cutting larger carrots I like to quarter through the length and then dice.
- Low-sodium chicken broth: Homemade is a great option here if you have some in the freezer.
- Russet potatoes: If what you’ve got are red or yellow potatoes those can be used as well.
- Herbs: Here I like the blend of thyme, rosemary, bay leaves and parsley. Fresh or dried work great.
- Salt and pepper: You’ll likely find soup needs a fair amount of salt or it can taste a little flat.
- Flour: This is used to thicken the soup. If you need to replace with something else the soup can be thickened with a cornstarch slurry (2 Tbsp cornstarch mixed with 1/4 cup broth, simmer until thickened).
- Milk and heavy cream: If you want the soup a little lighter you could try replacing the cream with more milk, it just won’t be quite as rich.
- Peas: I like the sweeter flavor of petite peas best but any will do, even canned if needed (drain first).
- Corn: Again petite corn is best. Canned corn will work if that’s what you have (drain).
- Cooked chicken: Leftover chicken, rotisserie chicken or even shredded turkey works great.
How to Make Chicken Pot Pie Soup
- Saute aromatics: Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery, saute. Add garlic, saute.
- Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
- Simmer until potatoes are nearly tender: Cover and bring soup to a low boil, then reduce heat to medium-low, and allow to simmer, stirring occasionally, until potatoes are almost fully tender.
- Cook roux separately: Meanwhile in a medium saucepan set over medium heat, melt remaining butter. Stir in flour and cook mixture until just golden.
- Whisk in dairy into roux: While whisking slowly pour in milk. Season with S&P. Cook mixture, stirring, until thickened (don’t boil). Stir in cream then remove from heat, cover if not ready to add to soup.
- Add remaining veggies to soup and warm through.
- Stir milk mixture and shredded cooked chicken into soup.
- Remove bay leaves, stir in parsley.
How Long Does it Keep?
This soup should keep well in the refrigerator in an airtight container for 3 days.
Can I Freeze Chicken Pot Pie Soup?
No. I don’t recommend freezing soups with lots of dairy as it can tend to separate. Also potatoes don’t freeze great in soups either. If needed you can just halve the recipe so nothing goes to waste.
How to Reheat Chicken Pot Pie Soup
There are two ways to reheat it (slow cooker reheating is not safe for soups):
- 1. Rewarm in smaller servings in the microwave in a microwave safe bowl until heated through (it takes approximately 2 minutes). Just remember to stir occasionally.
- 2. Reheat on the stovetop over medium heat (in an appropriately sized saucepan or pot), stirring frequently and thinning with more broth as needed.
Can I Add Other Vegetables?
Yes, other vegetables can be used in place of those here.
- Use up things like green beans (fresh or frozen), asparagus, zucchini, mushrooms, or spinach.
- Another option would be to use a different type of potato, or replace potatoes with cauliflower or noodles if that’s what you have on hand.
What’s Best to Serve with Chicken Pot Pie Soup?
I love to make this an all out comfort food dinner, so I like to serve with:
- classic buttermilk biscuits
- quick and easy drop biscuits
- parmesan biscuits (recipe follows below recipe box)
- cheddar chive biscuits
Of course another good option is always a side of steamed or roasted veggies (can you have too many veggies?) or a side salad.
More Delicious Creamy Soup Recipes to Try
- Cauliflower Soup
- Chicken and Wild Rice Soup
- Creamy Chicken Corn Chowder
- Creamy Chicken Noodle Soup
- Potato Soup
Follow Cooking Classy
All the classic flavors of pot pie but in rich and creamy, perfectly comforting and cozy soup form! This soup is a lot less work than a standard pot pie yet it's equally as delicious! It's brimming with chicken and veggies and a hearty broth. Makes about 10 cups.
- 6 Tbsp butter, divided
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 Tbsp minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 1/2 cups low-sodium chicken broth
- 2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
- 2 tsp minced fresh thyme (or 1 tsp dried)
- 2 tsp minced fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 Tbsp chopped fresh parsley
Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).
I like to serve with biscuits (not included in nutrition estimate). Try it with:
Parmesan Drop Biscuits
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
- 6 Tbsp butter (I used salted)
- 2 oz finely shredded parmesan cheese
- 1/2 cup milk
- 1/4 cup heavy cream
- Preheat oven to 450 degrees.
- In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper.
- Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until it comes together like the size of peas.
- Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky).
- Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet.
- Bake in preheated oven until golden, about 10 minutes.
- Remove from oven and cool on wire rack.