ONE POT Chicken Pot Pie Soup – All the flavors that you love about chicken pot pie, but saves you time and calories! Creamy, hearty and delicious. The perfect comfort meal on a chilly night!
This chicken pot pie soup recipe is one of my family’s favorites. It will be on repeat all fall and winter long, as well as lasagna soup, taco soup, cauliflower soup and hearty vegetable soup.
Pot pie soup
This chicken pot pie soup is adapted from my family’s favorite chicken pot pie recipe. It has all the flavors that you love about chicken pot pie, but saves you time and calories. The best part is that it’s made in ONE pot, so less dishes as well! Don’t get me wrong, I will still be making chicken pot pie often, but this pot pie soup will also be on repeat! It’s the perfect comfort meal on a chilly fall night.
We love serving this soup with homemade biscuits or rolls, however you could serve with oyster crackers or just enjoy as is. This chicken pot pie soup is hearty and SO delicious! It’s one meal I can count on all my kids enjoying.
How to make one pot chicken pot pie soup
Scroll down for the printable chicken pot pie soup recipe.
- In a large pot over medium heat, melt butter. Then add potatoes, carrots, celery and onion and cook until onions are tender (roughly 5 minutes).
- Next stir in the flour until blended. Then slowly add chicken broth, salt , pepper, thyme & nutmeg and bring to a light boil over medium high heat. Make sure to stir occasionally. Boil until the potatoes are fork tender.
- Reduce heat to low so the pot pie soup is no longer at a boil. Then add a spoonful of the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired.
Slow cooker chicken pot pie soup
This chicken pot pie soup can easily be made in the slow cooker as well! Follow these simple steps to get started.
- Place chicken (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg in the crock pot. Cook on high for 3 hours or on low for 6 hours. Remove chicken from crock pot, shred, and add back in.
- Then in a small bowl, mix together half and half and flour until smooth. Add to crock pot, stir and cook on high for about an hour, until thick and creamy.
- Serve pot pie soup while warm with biscuits, rolls, crackers or pie crust pieces.
How to thicken chicken pot pie soup
I personally think that the consistency of this pot pie soup is perfectly creamy, however you can easily thicken it more if you prefer it extra creamy. I’d start by mixing in 1 tablespoon of cornstarch at a time. In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add to pot pie soup and stir. Continue to add by the tablespoon until you reach desired creaminess.
Can you freeze chicken pot pie soup?
Yes, you can freeze this chicken pot pie soup. Once cooled, store soup in an airtight container or freezer bag and place in the freezer. To thaw, stick in the fridge overnight. I prefer to warm my pot pie soup back up on the stove, however you can stick in the microwave too. If it thickens up too much while in the freezer, feel free to add a splash of chicken broth to help make the consistency more ‘soupy’ again.
Quick tips about chicken pot pie soup recipe
- Feel free to add in more veggies – like corn, mushrooms or green beans.
- Use a rotisserie chicken to make this pot pie recipe a little easier.
- Turkey breast would be delicious in this pot pie soup too. Especially if you have some leftover from Thanksgiving or Christmas!
- Sometimes I’ll serve my chicken pot pie soup with pie crust pieces (homemade or store bought is fine). Just bake pie crust until brown and crispy, break into pieces and top your soup with desired amount!
- Can sub milk for half and half if you’d like to lighten it up a bit.
Chicken Pot Pie Soup Recipe
Ingredients
- 1/4 cup salted butter
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped sweet onion
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 1/8 teaspoon ground nutmeg
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- 32 ounces chicken stock
- 1/2 cup half and half
Instructions
- Melt the butter in a large pot over medium heat. Add the potatoes, carrots, celery and onion. Cook until the onions are tender (about 5 minutes).
- Stir in the flour until blended. Then slowly add the chicken broth, salt , pepper, thyme and nutmeg. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender.
- Reduce the heat to low so it is no longer at a boil. Then add a spoonful or the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired.
- Serve warm with biscuits or crackers.
Nutrition
This was really a hit with us. I made it exactly as written and did bake up a gluten free frozen pie crust and broke it up as a topping like you suggested! Very nostalgic!
I’m so glad you enjoyed it! Thanks for leaving a comment!