Chicken Pot Pie Soup (VIDEO) (2024)

Chicken Pot Pie Soup is creamy, comforting, and hearty. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal.

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We love creamy soups, from Clam Chowder to Potato Soup. If you love Soup Recipes, this Chicken Pot Pie Soup is a must-try.

Chicken Pot Pie Soup Video

Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier.

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Ingredients for Chicken Pot Pie Soup

The key to making great chicken pot pie soup, is to adequately season. Be sure to taste and season at the end.

• Aromatics – Onions, carrots, celery, and garlic are cooked in butter as a base for flavoring the soup.
• Mushrooms – sauteeing until golden adds a boost of flavor
• Flour – just 1/3 cup thickens the soup to make it creamy
• Chicken Stock – homemade bone broth will taste best, but storebought works.
• Potatoes – we used Yukon gold
• Chicken – light or dark meat works great
• Peas and Corn – we use frozen peas and corn since we stock them in our freezer, but canned corn will also work.
• Cream – heavy or regular whipping cream or even a light cream would work if you want a leaner soup.
• Parsley – we love it in the soup for flavor and garnish with it to add color and freshness.

How to Cook the Chicken

We love using leftover rotisserie to make Chicken pot pie soup. You can use cooked chicken breasts or a store-bought Rotisserie Chicken. If you want to cook your own chicken, our go-to recipes are:

• Oven Roasted Chicken – tender and juicy with a crisp, salty skin
• Instant Pot Whole Chicken – the fastest way to cook a chicken

How to Make Chicken Pot Pie Soup

Once you have all of your ingredients chopped and prepped, cooking this soup is easier than you think.

1. Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.
2. Add mushrooms and garlic and saute 5 minutes.
3. Add flour and saute 1 minute
4. Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.
5. Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.
6. Season to taste and serve.

Kitchen Tip: A dutch oven is one of our favorite kitchen tools for making soup. This 5 1/2 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven. A good pot can last a lifetime.

Serve With

Chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies. It really is a meal in itself. We love to pair it with:

• Biscuits
• Dinner Rolls
• No-Knead Artisan Bread
• Crusty French Bread

Common Questions

Make-Ahead

Chicken pot pie will keep well in the refrigerator for about 3-4 days, depending on the freshness of your chicken. The USDA recommends refrigerating cooked chicken for 3-4 days. Reheat in the microwave or on the stovetop until hot.

I hope this Chicken Pot Pie Soup will become a new favorite for you. The best part is, you don’t have to spend time making a crust or wait for it to bake in the oven like you would a classic pot pie before you can enjoy it.

More Soup Recipes to try:

• Zuppa Toscana Soup – a restaurant copycat
• French Onion Soup – perfect balance of sweet and savory
• Chicken Noodle Soup – a family favorite
• Italian Wedding Soup – with tender meatballs
• Chicken Tortilla Soup – a one-pot wonder and so good