Chicken Pot Pie Soup

March 22, 2020

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!

Two bowls of chicken pot pie soup in white serving dishes set over wooden a wooden tabletop. Biscuits are served to the side.

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!

Pot full of chicken pot pie soup with ladle in the 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.

Image showing ingredients needed to make chicken pot pie soup including milk, cream, chicken broth, flour, butter, peas, corn, chicken, carrots, celery, potatoes, onion, garlic and fresh herbs.

How to Make Chicken Pot Pie Soup

  1. Saute aromatics: Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery, saute. Add garlic, saute.
  2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
  3. 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.
  4. Cook roux separately: Meanwhile in a medium saucepan set over medium heat, melt remaining butter. Stir in flour and cook mixture until just golden.
  5. 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.
  6. Add remaining veggies to soup and warm through.
  7. Stir milk mixture and shredded cooked chicken into soup.
  8. Remove bay leaves, stir in parsley.

Image showing steps to making chicken pot pie soup in a pot as well as making a white sauce in a saucepan to add to soup.

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:

Of course another good option is always a side of steamed or roasted veggies (can you have too many veggies?) or a side salad.

Close up image of ladle full of chicken pot pie soup.

More Delicious Creamy Soup Recipes to Try

Chicken Pot Pie Soup

4.95 from 17 votes

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.

Servings: 6
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. 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.

  2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste. 

  3. 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.

  4. 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.

  5. 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.

  6. Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.

  7. Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.

  8. Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).

Recipe Notes

I like to serve with biscuits (not included in nutrition estimate). Try it with: 

Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving
Calories 506 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 116mg39%
Sodium 362mg16%
Potassium 1018mg29%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 9g10%
Protein 28g56%
Vitamin A 4752IU95%
Vitamin C 24mg29%
Calcium 166mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Chicken Pot Pie Soup, Chicken Pot Pie Soup
Author: Jaclyn
Recipe originally published October 22, 2013. Recipe, text and photos updated March 22, 2020. Recipe previously did not include garlic or corn, but also included lemon (which I’ve found just separates the broth).

Parmesan Drop Biscuits

Ingredients

  • 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

Directions

  1. Preheat oven to 450 degrees.
  2. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper.
  3. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until it comes together like the size of peas.
  4. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky).
  5. Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet.
  6. Bake in preheated oven until golden, about 10 minutes.
  7. Remove from oven and cool on wire rack.

Leave a Comment

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132 Comments

  • Mildred

    Came out DELICIOUS. You need to write a book, incorporate all of your recipes and I will be the first to buy it. Thanks for all you do.

    • Jaclyn

      Jaclyn Bell

      I hope someday I can find time, happy to hear you would buy it :)! So glad you liked this soup Mildred!

  • Kerri L Daniels

    Made this and it was outstanding. Easy to make and very filling.

  • Shirley Tucker

    I think what we need right now are recipes that use up fewer ingredients and are using stable pantry ingredients. These are scary times and people aren’t going to the store and, when they do, there are limited amounts of food and limits on purchases. We need recipes that use up the foods we have in the pantry to tide us over.

    • Jaclyn

      Jaclyn Bell

      I’m sorry I’m trying to be sensitive to this fact. This one I’ve tried to use ingredients that keep well and I’ve also listed many different substitutions that can be used, but I get the long list of ingredients can seem like a bit much given the circumstances. If you search through my recipe archives I know there are lots of simple recipes using pantry staples (my go-to for pantry staples is chili, you can use beef, make it vegetarian and just use beans, use lentils, add veggies etc). It’s just hard to know what ingredients the majority of people will have because I hear it’s hard to find this, it’s hard to find that. And I myself don’t want to head back out much (we’ve gotten our share of weak immunity here) so I will be sharing some of the recipes I’ve made months ago and will do my best to list possible substitutions and so forth. Stay well, sending love!

      • Wendy Hampton

        Jaclyn, This is perfect for my cooking during our stay at home time! I have everything in my refrigerator and pantry. Granted…my herbs are dried and my vegetables are frozen, my chicken is canned but what of it? I used canned milk instead of heavy cream and this came our perfect. I’m grateful you posted this message. It is very cold here in Southern California and I was feeling down because the markets are empty, but this soup is made out of emergency supplies I have in my pantry and they tasted wonderful. I will be checking your recipes for others I can use during these troubled times. God bless us all!

        • Jaclyn

          Jaclyn Bell

          I’m so glad you enjoyed this soup Wendy! Thanks for your comment! Sending love!

    • Charlotte

      Shirley, we all know these are scary times and that folks can’t always find what they need at the store. How about just asking for recipe recommendations that use common pantry items? Don’t make someone feel like they’ve done something wrong by posting a beautiful recipe. We are all in this mess together. I looked at the recipe and immediately thought – Ah!!! Comfort Food! We all need some comfort food right now. There are probably plenty of people that do have these ingredients. So, for them, this post was perfectly timed.

  • Sarah

    I think I can improvise this with what I have on hand awesome thanks so much

      • Connie G

        Jaclyn, I agree with Charlotte. I’m simmering this right now. There is nothing exotic in this recipe! And my house smells delicious. I actually went out to the store & it wasn’t empty. They even had rotisserie chicken. I can’t wait for dinner 2nite. Thanks for your recipes & DON’T apologize.

        • connie g

          So, I just finished making this soup as directed and just WOW. It really is great. It’s only a little past 2:30 p.m. eastern time, & I’m thinking about ringing the dinner bell early? Thanks so much for an easy & delicious soup.

  • Caryn Jeffery

    I like to print out your recipes and I noticed that the PDF for this one is really different from the one on the site. Is it still for the same thing?

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that, it must be pulling up the older version that’s just slightly different as noted below the recipe. Are you clicking on the “print” button?

  • Karen

    I was really hoping to love this recipe, as chicken pot pie soup is my favorite. This tasted like vegetable in milk. Bummer.

    • Jaclyn

      Jaclyn Bell

      To boost flavor I highly recommend trying homemade chicken stock in place of canned, double up on the herbs or use lots of fresh, another option is to use rotisserie chicken (adding chicken pieces at the end) and simmer the bones and skin tied in cheesecloth with the soup then remove at the end.

      • Wendy Hampton

        Using chicken stock worked well for me AND it was in my pantry.

  • Mary K

    This is the perfect comfort food soup! I made this tonight, followed the recipe but doubled. Good call on my part as my husband’s on his 3rd bowl! It’s delicious!