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!
This is one of my favorite soup recipes for fall and winter. Other creamy soups we love include clam chowder and this loaded baked potato soup!
Table of Contents
Creamy Chicken Pot Pie Soup
This soup is the perfect comfort food on a chilly night. It will be on repeat all season long, as well as ham and bean soup, corn chowder, and crockpot potato 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.
We love serving this hearty soup with homemade biscuits or dinner rolls, however, you could serve it with oyster crackers or just enjoy it as is.
Recipe Ingredients
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
Recipe FAQs
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.
Sure! You could use leftover roasted turkey or even leftover baked ham.
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.
Freezer Instructions
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.
Love chicken soup recipes?! Try this chicken noodle soup in the Instant Pot, chicken enchilada soup or chicken and corn chowder next!
More Soup Recipes You’ll Love
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Chicken Pot Pie Soup
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Great soup. I used some leftover chicken from a roasted chicken. Loved this. Will make again and put some in the freezer for quick meals. Thanks for sharing this nice keeper.
We make this soup all the time! The nutmeg is the best part and makes it so yummy and comforting. Love it!!
I love a good chicken pot pie recipe, and in soup form? Sign me up. This recipe is so flavorful and “souper” easy to make.
What in the comfort food?? This is so yummy!!!! I made just enough for a one time meal for the family, they didnt like that there was not any leftovers. This is going into my weekly rotation! Thanks for posting!
So glad you enjoyed the chicken pot pie soup!
Very good! My boyfriend gobbled it up!
So glad you enjoyed the soup, Lillian!
Love this soup! Pot pie is such a wonderful, comforting dish…but time consuming! Having it as a soup…so good and easy!
This looks so delicious and tasty! I can’t wait to make this recipe! We love chicken pot pie here!
I love chicken soups. This chicken pot pie version is awesome, and so easy to make. Yummy!
Absolutely delicious!!! Easy to make and all SIX of my kids ate it.
Omg. This soup is AMAZING, I’ve fixed it twice since finding the recipe last week. Straight to the top of family favorites! Thank you!
I’m so happy to hear you loved it! Thank you for leaving a comment and review. :)
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!
I would like to make the chicken pot pie recipe but you do not give any amounts for any of the ingredients except for the broth. Would you please email the amounts for each of the other ingredients to me. The recipe sounds soooo delicious ang I love comfort foods. I would really appreciate it . Thanks soooo much!!!! Phyll…..Gainesville, Georgia
Hi Phyll. The recipe is on the post with all of the amounts. If you scroll down you will see it. Or you can click the “jump to recipe” towards the top of the page. :)
I’ve made this several times now and we love it!! It’s a favorite – one question though…do you think you could make this up earlier in the day and keep it warm in the crockpot for a few hours? I need something to take to a Bible study dinner but don’t have time right before to prep it.
Yes, you could keep warm in the slow cooker for 1-2 hours. Just give it a good stir right before and add a splash of milk if needed.