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Chicken Pot Pie Soup is everything you love about a chicken pot pie, the creamy filling, the tender veggies, the cozy comfort, ladled into a bowl in under an hour with no crust to fuss over. I started making it on rainy school nights when the girls wanted something warm and the oven felt like too much work. If a big pot of comfort is your thing, you will also love our cozy corn chowder.
One pot, simple pantry veggies, and a flaky biscuit on top make this the easiest weeknight dinner win.
Chicken Pot Pie Soup Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 26 minutes
- ⏳ Total Time: 46 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 592kcal
- 🌶️ Flavor Profile: Creamy, savory, and herby with tender chicken and vegetables
- ✋ Difficulty: Easy, as forgiving as our cozy white chicken chili
Quick Answer
Saute diced carrots, celery, and onion in butter until soft, then stir in garlic and flour to build a quick roux. Pour in chicken stock, add diced potatoes and herbs, and simmer until the potatoes are tender. Stir in cooked chicken, heavy cream, peas, and corn, simmer a few more minutes, and serve topped with a flaky biscuit.
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Why This Recipe Works
Click to see the technique science
- A quick roux does the thickening. Cooking flour into the butter and veggies gives the soup that signature pot pie creaminess without any cornstarch slurry.
- Yukon gold potatoes hold their shape. They stay tender and creamy in the broth instead of falling apart, so every spoonful has a little bite.
- Cooked chicken keeps it fast. Using rotisserie or leftover chicken means dinner is on the table in under an hour.
- Heavy cream makes it luxurious. A splash at the end turns the brothy base into the rich, velvety filling you expect from a real pot pie.
- Peas and corn add sweetness and color. Frozen veggies stirred in at the end stay bright and pop against the creamy broth.
- It is a one-pot dinner. Everything happens in a single Dutch oven, so cleanup is as easy as the cooking.
Why You’ll Love This Recipe
- It is all the cozy comfort of a chicken pot pie with a fraction of the work and no crust to roll out.
- It comes together in one pot in under an hour, perfect for busy weeknights.
- Leftovers are even better the next day, just like our creamy chicken stroganoff.
Key Ingredients
Here is what gives this soup its rich, pot-pie flavor. Just a handful of simple staples, plus cooked chicken to keep things quick.
- Cooked Chicken: rotisserie or leftover chicken works beautifully and saves time; shred or dice it.
- Yukon Gold Potatoes: they turn creamy and tender without falling apart in the broth.
- Butter and Flour: the duo that builds the roux for that classic pot pie thickness.
- Chicken Stock and Heavy Cream: the savory, velvety base; use a good stock like the one in our white chicken chili.
- Peas, Corn, Carrot, and Celery: the cozy pot pie vegetable medley that adds color and sweetness.
See recipe card for exact quantities.
Variations and Substitutions
This soup is easy to make your own. A few simple swaps and it fits whatever you have on hand.
- Make it gluten-free: swap the flour for a 1:1 gluten-free blend or thicken with a cornstarch slurry.
- Add more veggies: stir in chopped mushrooms, green beans, or diced parsnip.
- Use turkey: leftover holiday turkey is a perfect stand-in, the same way we use it in soups and casseroles.
- Lighten it up: use half-and-half instead of heavy cream for a slightly lighter pot of comfort, like our creamy Zuppa Toscana.
- Top it differently: crushed crackers, puff pastry rounds, or pie crust strips all work in place of biscuits.
How to Make Chicken Pot Pie Soup
- In a Dutch oven or large stockpot, melt the butter over medium heat. Add the diced carrot, celery, and onion and cook, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
- Stir in the flour and cook for 1 minute to build a quick roux, then pour in the chicken stock and add the diced potatoes.
- Season with the bay leaf, thyme, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 15 minutes until the potatoes are tender, stirring occasionally.
- Add the cooked chicken, heavy cream, peas, and corn. Stir to combine and bring back to a gentle simmer for 5 minutes until everything is warmed through.
- Discard the bay leaf, ladle into bowls, top with a flaky biscuit and a sprinkle of fresh parsley, and serve.
Recipe Tips & Tricks
- Cut the potatoes small so they cook through in the simmer time and stay creamy.
- Do not rush the roux; cooking the flour for a full minute keeps the soup from tasting pasty.
- Add the cream off a hard boil to keep it from breaking; a gentle simmer is all it needs.
- Use rotisserie chicken for the fastest weeknight version, like the shortcut in our chicken noodle casserole.
- Thin it your way; add a splash more stock if you like a brothier soup or simmer longer for a thicker one.
- Make it ahead; the flavor deepens overnight, just add a little stock when reheating.
Serving Ideas and Suggestions
Chicken Pot Pie Soup is a full meal in a bowl, but a flaky biscuit or a slice of crusty bread on the side is never a bad idea for soaking up every drop of that creamy broth.
Serve it alongside a crisp green salad for a light, balanced dinner, or make it part of a cozy comfort-food spread with our cheeseburger tater tot casserole and a tray of Italian lemon chicken foil packets.
For a fun twist on family dinner night, set out toppings like extra parsley, cracked pepper, and crushed crackers and let everyone build their own bowl, then finish with our crispy hot honey chicken for the table.
Chicken Pot Pie Soup FAQs
Yes, rotisserie chicken is perfect here and one of the best shortcuts. Just shred or dice about two cups and stir it in at the end so it warms through without overcooking.
The roux made from butter and flour does most of the work. For an even thicker soup, simmer a little longer to reduce, or stir in a small cornstarch slurry at the end.
Cream-based soups can separate slightly when frozen, but it still tastes great. Freeze for up to three months, thaw in the fridge, and reheat gently while stirring to bring it back together.
Yukon gold potatoes are ideal because they turn creamy and hold their shape. Red potatoes also work well; russets can get a little mealy but will do in a pinch.
Store in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream if it has thickened.
Crushed buttery crackers, baked puff pastry rounds, or strips of pie crust all give you that pot pie feel. A slice of crusty bread works too.
Craving another bowl of comfort? Our copycat Chili’s chicken enchilada soup brings the same cozy, creamy vibe with a Tex-Mex twist.
In the mood for something warm and filling? Ladle up our stuffed pepper soup, ready in just 30 minutes.
For the ultimate cozy dinner, serve our slow cooker mashed potatoes alongside a warm bowl of soup.
Craving something heartier? Try our fork-tender beef barley soup.
Chicken Pot Pie Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Fresh chopped parsley for garnish optional
- Biscuits for serving optional
Instructions
- In a dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- Add the flour to the pot and mix it in, cook for 1 minute. Pour in the stock and add the potatoes. Season with the bay leaf, thyme, salt, and pepper, stir it until mixed.
- Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stir to combine. Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
Notes
- Make sure you remove the bay leaf before serving.
- The biscuits are optional but highly recommended.
- You can add other vegetables, see above for some suggestions.
- While we like to use Yukon Gold potatoes, you can use any.
- This can be frozen, see above on how to do that.
Nutrition
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