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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  • Diane McCormick

    Delicious! Better than I expected. Takes time preparing but the results are excellent. Perfect blend of flavors to this chowder-like soup. Did not need biscuits, soup was so tasty on its own. Great idea to add chicken and milk sauce to vegetables just before serving. Rotisserie chicken stayed juicy and tender and milk sauce not overcooked. Will make this many more times!

  • Erin

    Can I omit the 1/2 cup of cream? If so, should I add an additional 1/2 cup of chicken broth

  • Mary

    Made this yesterday and it’s soooo good. Yummmm. Was worried that I had too many baggies but it turned out perfect!

  • Paula J B

    Thank you for sharing this excellent recipe! My husband loved this soup! He said it was the best homemade soup that I have made. Made today pretty much exactly as recipe is outlined. The only changes I made was I replaced the milk with a 14 oz can of evaporated milk to make it creamier without a lot of fat. Whisked in 1 tbsp of cornstarch with the evaporated milk to thicken the soup. In addition to the chicken broth I also added 1 Knorr small chicken stock pkg to intensify the chicken flavor and for seasoning added 1 tbsp of dried poultry seasoning mix. The soup came out perfect.

  • singlemaltgirl

    i would love to try this recipe but wondering if there’s something i can substitute for the dairy? can i leave it out and just thicken with the flour/butter and broth roux? i have dairy and nut allergies to address.

    • Laura

      Made this dairy free. Used ripple milk, earth balance butter, and silk heavy whipping cream. It was delicious. Made the biscuits with the same substitutions & grated Violife Parmesan cheese. Sooo good!!

  • Ivyhorse

    I made it tonight. Wonderful results. I’ve been cooking for over 25 years. My husband and teen daughter kept asking, “What is this recipe called?” They didn’t want to forget so they could request it again by name! This is my first Cooking Classy recipe. I can’t wait to try another one. I also made the parm drop biscuits too. None were left! Delicious combination.

    • Jaclyn

      Jaclyn Bell

      Love to hear you tried my recipe and enjoyed! Hope you find many more here you’ll love!

  • Kelly

    I LOVE this soup. I’ve made it several times and it is soooo good! The addition of the rosemary and thyme make such a difference. Admittedly, I cheat by using canned diced potatoes and carrots and omit the onion and celery, mainly because I just don’t want to take the time to dice it all up and wait for it to cook! I drop dumplings into the soup the last 10 minutes and cover. It’s never too hot for soup at my house!