ONE POT Chicken Pot Pie Soup

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!

My Famous 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 that you love about 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 soup with homemade biscuits or dinner rolls, however, you could serve it with oyster crackers or just enjoy it as is. It’s hearty and SO delicious! It’s one meal I can count on all my kids enjoying.

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! You will love how easy it is to make and how all the flavors stirred together have so much deliciousness!

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. Only one pot is all you need to saute, boil, and then simmer until the ingredients are soft and tender. This comforting soup is just what you need on a cold night in.

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. Stir. Reduce heat to low so the 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 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! This soup is already amazing just the way it is but you can learn quick and helpful tips to make it even better for your family!

• 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.

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.

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