Chicken Pot Pie Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
If you love chicken pot pie, you're gonna flip over this creamy Chicken Pot Pie Soup recipe! Cozy and hearty, this one-pot meal is loaded with shredded chicken, potatoes, and chunky vegetables in a rich and creamy broth. Perfect for busy weeknights, chilly evenings, or anytime you want comfort food without the extra work of making a pie crust. It tastes just like chicken pot pie in a bowl!
Why You'll Love It!
- One Pot Wonder: Comes together in one pot using simple pantry ingredients with minimal cleanup.
- Easy Recipe: Get all the cozy flavor of traditional chicken pot pie in a rich bowl of soup.
- Hearty Meal: Filling enough to serve as a homemade meal the whole family will love.
I created this recipe to enjoy all the flavors of classic pot pie without having to drag out the flour and make a pie crust. This chicken pot pie soup is so creamy and filling, you won't miss the crust one bit. Pair it with homemade cathead biscuits and it instantly becomes a special meal, even on weeknights!
For more irresistible soup recipes, try my Creamy Chicken Noodle Soup that will warm you up from the inside out, or this Roasted Red Pepper Soup that's made especially for grilled cheese sandwiches!
Key Ingredients
Below are some key ingredients you'll need with helpful notes. To view all of the ingredients with quantities, see the printable recipe card.
- Carrots, celery, onions: The mirepoix that provides color and flavor.
- Garlic: Enhances flavor without overpowering the mixture.
- Chicken Broth: Forms the savory base, be sure to purchase low-sodium.
- Dried Rosemary: Gives the recipe that classic comfort food flavor.
- Shredded chicken: I like to use rotisserie chicken, but shredded chicken breast works too.
- Heavy Cream: You're going to love adding this creamy ingredient to the mix!
- Corn, green beans, peas: Classic pot pie veggies that come frozen.
- Potatoes: Yukon, russet or red work well.
- Parsley: Optional garnish for a fresh finish.
Easy Instructions
- Heat a large soup pot over medium heat and melt the butter with the olive oil. Add the carrots, celery, and onion and cook for five to six minutes until softened. Sprinkle the flour over the vegetables, add the garlic, and cook for one to two minutes while stirring.
- Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth. Add the peeled potatoes, salt, pepper, and rosemary. Bring to a boil, then reduce to a simmer. Cook on low for fifteen to twenty minutes until the potatoes are fork tender.
- Stir in the shredded chicken, heavy cream, corn, green beans, and peas. Cook for five minutes until heated through.
- Serve warm with parsley and biscuits if desired.
Favorite Pairings
- Fluffy drop biscuits or dinner rolls
- Cheese stuffed garlic bread
- Simple mixed green salad with vinaigrette
- Oven roasted broccoli or steamed veggies
Make it Your Own!
- Use leftover turkey instead of chicken for an easy swap.
- Add sliced mushrooms when sautéing the vegetables for extra depth.
- Swap heavy cream for half and half for a lighter soup.
- Add thyme or poultry seasoning for a different herb flavor.
- Use any frozen vegetables you have on hand.
Helpful Tips
- Stir well when adding the flour and broth to prevent lumps.
- Cut potatoes into evenly sized pieces for even cooking.
- If using table salt, reduce the amount by half.
- For a thicker soup, mash a few potatoes directly in the pot.
- Taste and adjust seasoning before serving.
Recipe FAQ
Yes, this soup reheats well and often tastes even better the next day!
Yukon gold, russet, and red potatoes all work well and hold their shape.
Not as written, but a gluten-free flour can be substituted, or you can use a cornstarch slurry instead.
Storage Guide
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup doesn't freeze well because of the cream, so it's best enjoyed fresh or refrigerated.
More Great Soup Recipes
- White Chicken Lasagna Soup
- Mexican Bean Soup
- Creamy Chicken and Rice
- Chicken Potato Soup
- Broccoli Cheese Chowder
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to read!
Recipe Card
Chicken Pot Pie Soup
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or stock pot)
Ingredients
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 3 large carrots (peeled and sliced into rings)
- 2 stalks celery (chopped)
- 1 medium yellow onion (diced)
- 5 Tablespoons all-purpose flour
- 3 cloves garlic (minced)
- 5 cups low-sodium chicken broth
- 1 ½ pounds potatoes (peeled and chopped )
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried rosemary
- 3 cups shredded chicken
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- ½ cup frozen green beans
- ½ cup frozen peas
- chopped parsley (for garnish, optional)
- biscuits (for serving, optional)
Instructions
- Heat a large dutch oven or stock pot over medium heat and melt the butter with the olive oil. Add the carrots, celery, and onion and cook for five to six minutes until softened. Sprinkle the flour over the vegetables, add the garlic, and cook for one to two minutes while stirring.2 Tablespoons salted butter, 2 Tablespoons olive oil, 3 large carrots, 2 stalks celery, 1 medium yellow onion, 5 Tablespoons all-purpose flour, 3 cloves garlic
- Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth. Add the potatoes, salt, pepper, and rosemary. Bring to a boil, then reduce to a simmer. Cook on low for fifteen to twenty minutes until the potatoes are fork tender.1 ½ pounds potatoes, 1 teaspoon kosher salt, ½ teaspoon coarse ground pepper, ½ teaspoon dried rosemary, 5 cups low-sodium chicken broth
- Stir in the shredded chicken, heavy cream, corn, green beans, and peas. Cook for five minutes until heated through.3 cups shredded chicken, 1 cup heavy cream, 1 cup corn, ½ cup frozen green beans, ½ cup frozen peas, chopped parsley, biscuits
- Serve warm with a sprinkle of chopped parsley and biscuits if desired.
Notes
- I've tested this recipe using several kinds of potatoes, most work fine. (Yukon, russet, red) My favorite is russet.
- If you use table salt, use half the amount.
- You can basically use whatever frozen vegetables you'd like. You can also add fresh sliced mushrooms when you sauté the veggies.
- Substitute leftover turkey in place of chicken.
- If you don't have pre-cooked chicken you can bake chicken breasts at 400ºF for about 15-20 minutes. Season generously with salt, pepper and a drizzle of olive oil, then shred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup won't freeze well because of the cream and the texture of the potatoes won't be satisfactory either, so it's best eaten as leftovers.
Nutrition
Nutrition info is an auto generated estimate.
Comments
No Comments