This chicken pot pie soup is creamy, hearty and super delicious with simple ingredients. It has all the flavors of chicken pot pie but is easy to make in one pot and no crust!
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Creamy Chicken Pot Pie Soup
This chicken pot pie soup is adapted from my family’s favorite chicken pot pie recipe. It has all the flavors of chicken pot pie but made in one pot, it saves you time and there is no effort to make a crust.
Chicken pot pie soup is a creamy, savory, and comforting dinner that is loved by young and old. It is an easy dump-and-go soup that can be made all in one pot!
Find the full printable recipe with specific measurements below.
- Chicken: Cooked chicken makes this soup come together in a flash.
- Vegetables: All of the favorites give this soup its hearty flavor, including potatoes, carrots, celery, onion, and frozen peas.
- Seasonings: I like to use a mixture of thyme, nutmeg, salt, and pepper to balance the veggies.
- Chicken stock: This helps cook the veggies and amp up the chicken flavor.
- All-purpose flour: To make the soup thicker, I cook flour with the veggies before I add the stock.
- Half-and-half: This is what gives the soup its creaminess.
How to Make Chicken Pot Pie Soup
Just a few steps to make this easy chicken pot pie soup. Just saute, boil, and then simmer until the ingredients are soft and tender.
- Sauté. 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).
- Boil. Next, stir in the flour until blended. Then slowly add chicken broth, salt, pepper, thyme, and nutmeg and bring to a light boil over medium-high heat. Make sure to stir occasionally. Boil until the potatoes are fork-tender.
- Stir. Reduce heat to low so the soup is no longer at a boil. Add a spoonful of the soup to the half and half to temper it. Then slowly stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper, and thyme if desired.
More Helpful Tips
These tips can help make this soup even better by knowing the secrets behind the scenes!
- Vegetables: Feel free to add more veggies like corn, mushrooms, or green beans.
- Chicken: Use a rotisserie chicken to make this recipe a little easier.
- Substitute: Instead of chicken, leftover roasted turkey at Thanksgiving could be used as part of your collection of recipes with leftover turkey.
- Healthy: Can sub milk for half-and-half if you’d like to lighten it up a bit.
5 star review
“Love this soup! Pot pie is such a wonderful, comforting dish…but time consuming! Having it as a soup…so good and easy!”-Betsy
If you’d like your soup extra thick and creamy, try mixing in some additional cornstarch. In a small bowl, mix together 1 Tablespoon of cornstarch with 2 Tablespoons of cold water, then pour in the soup and stir. Continue to add by the Tablespoon until you reach desired creaminess.
Sometimes I’ll serve mine with pie crust crackers. Just bake the pie crust (homemade or store-bought) until brown and crispy, then break it into pieces and top your soup with the desired amount!
It will last 4-5 days in the refrigerator in an airtight container. Warm up in the microwave or on the stovetop until warmed through. Keep in mind that the soup may not last as long if your chicken is a few days old.
Once cooled, store soup in an airtight container or freezer bag and place it in the freezer.
To thaw, stick it in the fridge overnight. I prefer to warm mine back up on the stove, however, you can stick it 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.
More Soup Recipes You’ll Love
Chicken Pot Pie Soup
- ¼ cup salted butter
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- ½ cup chopped sweet onion
- ⅓ cup all-purpose flour
- 32 ounces chicken stock
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- ⅛ teaspoon ground nutmeg
- 1 teaspoon Kosher salt , plus more to taste
- ½ teaspoon ground black pepper , plus more to taste
- ½ cup half-and-half , or heavy cream
- 2 cups shredded cooked chicken (cooked turkey will work too)
- ½ cup frozen peas
- In a large pot over medium heat, melt the butter. Add the potatoes, carrots, celery, and onion. Sauté 5 minutes, or until the onions are tender.
- Stir in the flour until blended. Slowly whisk in the chicken stock, thyme, and nutmeg, salt, and pepper. Bring to a light boil over medium-high heat. Reduce the heat to medium. Stirring occasionally, simmer until the potatoes are fork tender. Reduce the heat to low to stop any boiling.
- In a small bowl, stir together half-and-half with 1 teaspoon of soup to temper it. Slowly stir into the soup. Add the chicken and frozen peas. Heat through and add more salt, pepper, and thyme, if desired.
- Serve warm with biscuits or crackers.
- Add chicken (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg to crockpot.
- Cook on high for 3 hours or on low for 6 hours. Remove and shred chicken, then add back in.
- In a small bowl, mix together half and half and flour until smooth. Add to crockpot, stir and cook on high for about an hour until thick and creamy.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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