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 ChickenWe 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 chickenHow to Make Chicken Pot Pie Soup Once you have all of your ingredients chopped and prepped, cooking this soup is easier than you think.

Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.

Add mushrooms and garlic and saute 5 minutes.

Add flour and saute 1 minute

Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.

Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.

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 BreadCommon Questions Can I substitute the chicken? You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.

Can I make this gluten free? You can use corn starch instead of flour. Combine 1/2 cup cold water with 2 Tbsp corn starch. Stir that slurry in with the cream in the last 5 minutes and let it simmer and thicken the soup.
How do I thicken chicken pot pie? You can add a slurry of corn starch in water (see gluten-free tip above), adding it to reach your desired thickness.
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

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