Chicken Pot Pie Soup

Published March 22, 2020. Updated March 24, 2020

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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.

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Two bowls of chicken pot pie soup in white serving dishes set over wooden a wooden tabletop. Biscuits are served to the side.
4.97 from 30 votes

Chicken Pot Pie Soup

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
Prep30 minutes
Cook30 minutes
Ready in: 1 hour



  • 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: 
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.
Nutrition values are estimates only. See full disclaimer here.
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


  • 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


  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.

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  • Debbie

    Usually I make Chicken Pot Pie but my family doesn’t like the crust. The soup recipe was perfect. The soup was filling and so delicious. Easy to make with ingredients everyone has in their pantry. This is the 5th recipe I’ve made from cooking classy and everyone has been 5 STARS.

    • Jaclyn

      Jaclyn Bell

      I love to hear you’ve been trying and enjoying my recipes Debbie! I hope you find many more your family likes here!

  • Lauren Blevins

    Can I make this ahead of time and transfer it to the crock pot for a couple hours and keep on warm?

  • Melody

    I made this last week and it was so delicious! I will definitely be making this again!

  • Kathleen

    Thanks! Sounds great. One question; I have some canned creamed soups. Do you think I could use these instead of the dairy and flour? I am cooking for my 90 year old mother and must purée everything. Any thoughts or suggestions would be greatly appreciated.

    • Jaclyn

      Jaclyn Bell

      It may work but without testing myself I couldn’t say for sure. I would say for best flavor you’ll want to stick with milk, butter and flour.

  • Nancy L. Rogers

    Hi Jaclyn, I have made many of your recipes all off them thumbs up and five star. I am sorry to say I have never written a comment but I have just finished making your Chicken Pot Pie Soup, it is sooooooooooooooooo deeeelicious I needed to speak up and say thank you =:)

    • Jaclyn

      Jaclyn Bell

      Thanks so much for letting me know you’re enjoying my recipes! Just what I love to hear :)!

  • Linda

    If I double recipe must I double the butter and flour. Seems like a lot of butter?

    • Jaclyn

      Jaclyn Bell

      Yes you’d need double to make a proper roux to thicken the soup. You could try converting to a cornstarch slurry to thicken instead to cut fat.

  • Jessica

    I’m making this tonight and have made it multiple times in the past. Do not skip the Parmesan drop biscuits! I have everything I need, but onion and will just have to with out. Looking forward to some comfort food.

    • Jaclyn

      Jaclyn Bell

      If you’ve got onion powder that would be a decent substitute. So glad you like this recipe!