This chicken pot pie soup is made from scratch with tender chicken, vegetables, and a rich creamy broth. All the comfort of classic chicken pot pie in one easy pot with no crust!

Chicken pot pie soup in a bowl with a biscuit served on the side.

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Chicken Pot Pie Soup Recipe

This chicken pot pie soup is adapted from my family’s favorite homemade chicken pot pie recipe. It’s creamy, easy to make, and full of cozy flavors. It’s the perfect comfort food to enjoy all winter long and will become a staple on your menu!

We love serving it with soft homemade biscuits or flaky pie crust crackers, but it’s just as delicious on its own. For more creamy soup favorites, try clam chowder, corn chowder and crockpot potato soup.

Ingredient Notes

Sauteing carrots, celery and onion in a blue dutch oven.

Find the full printable recipe with specific measurements below.

  • Chicken: Using cooked shredded chicken makes this soup come together in a flash.
  • Butter. Sauteing the veggies in butter gives them rich flavor.
  • Vegetables: Potatoes, carrots, celery, onion, and frozen peas add hearty flavor to the soup. I like to use Russet potatoes or Yukon gold potatoes.
  • Seasonings: I like to use a mixture of thyme, nutmeg, salt, and pepper to balance the veggies. Don’t skip the nutmeg, it really is the secret ingredient!
  • 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 pot pie soup its creaminess. Use heavy cream for a richer soup!

How to Make Chicken Pot Pie Soup

Adding flour to the sauteed veggies in the pot to thicken chicken pot pie soup.
  1. 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).
  2. 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.
  3. Make it creamy. 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.
  4. Add chicken and peas. Add the chicken and frozen peas. Heat through and then add more salt, pepper, and thyme if desired.
Chicken pot pie soup in a blue Dutch oven with a wooden severing spoon and thyme garnish.

Recipe Tips

  • 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.
  • Pie crust crackers. Just bake the pie crust (homemade or store-bought) until brown and crispy, then break it into pieces and top your chicken pot pie soup.
  • Biscuits: I love to make homemade biscuits or drop biscuits to serve with this pot pie soup recipe. Store-bought biscuits alo work great, I love the ones with flaky layers.
Chicken pot pie soup in a bowl with biscuit.

Love chicken soup recipes? Try chicken and dumpling soup ,chicken enchilada soup or chicken and corn chowder next!

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Chicken pot pie soup in a bowl with a biscuit on the side for serving.

Chicken Pot Pie Soup

5 from 35 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Creamy chicken pot pie soup made from scratch with tender chicken, veggies, and all the comforting flavor of classic chicken pot pie. An easy one-pot recipe with no crust needed!
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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 1/4 cup butter. Add 2 cups potatoes, 1 cup carrots, 1 cup celery, and 1/2 cup onion. Sauté 5 minutes, or until the onions are tender.
  • Stir in 1/3 cup flour until blended. Slowly whisk in 32 ounces chicken stock, 1 teaspoon thyme, and 1/8 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon 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 1/2 cup half-and-half with 1 teaspoon of soup to temper it. Slowly stir into the soup. Add 2 cups cooked, shredded chicken and 1/2 cup frozen peas. Heat through and add more salt, pepper, and thyme, if desired. 
  • Serve warm as is or with biscuits or crackers.  

Last step: Please leave a comment and rating after you make the recipe.

Notes

Freeze: Once cooled, store soup in an airtight container or freezer bag and place in the freezer. To thaw, stick in the fridge overnight. 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. 

Nutrition

Calories: 201kcal, Carbohydrates: 17g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 706mg, Potassium: 361mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4061IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

FAQs

Can I make chicken pot pie soup in the crockpot?

Yes! Add all the ingredients except for the milk and flour mixture to the crockpot. Cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender. Stir in the milk and flour slurry during the last 30 minutes of cooking to thicken the soup.

How do I thicken chicken pot pie soup?

The soup is thickened with a simple flour mixture that’s cooked with the aromatics before adding the liquid. For an even thicker texture, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the last few minutes of cooking.

How to store leftover soup?

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat on the stovetop or in the microwave until warmed through. Keep in mind that the soup may not last as long if your chicken was a few days old before cooking.

Can I freeze chicken pot pie soup?

Once cooled, store soup in an airtight container or freezer bag and place it in the freezer. Thaw overnight in the fridge and reheat on the stove or microwave. If the soup has thickened, add a splash of chicken broth.