All the flavors that you love about chicken pot pie, but saves you time and calories! This chicken pot pie soup is creamy, hearty and super delicious.
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My Famous Chicken Pot Pie Soup
This is one of my favorite soup recipes for fall and winter. It’s 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 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 soup version will also be on repeat!
We love serving this soup with homemade biscuits or dinner rolls, however you could serve with oyster crackers or just enjoy as is. It’s hearty and SO delicious! It’s one meal I can count on all my kids enjoying.
Recipe Ingredients
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.
Thickening the Soup
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.
How to Make Chicken Pot Pie Soup
- 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. 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.
More Helpful Tips
- Feel free to add in more veggies like corn, mushrooms or green beans.
- Use a rotisserie chicken to make this recipe a little easier.
- Instead of chicken, leftover roasted turkey would also taste delicious.
- Can sub milk for half-and-half if you’d like to lighten it up a bit.
Recipe FAQs
Of course! Start by placing chicken breasts (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg in the crock pot. Cook on high 3 hours or on low 6 hours. Remove chicken from crock pot, shred, and 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 1 hour, until thick and creamy.
Sometimes I’ll serve mine with pie crust crackers. Just bake the pie crust (homemade or store-bought) until brown and crispy, then break into pieces and top your soup with desired amount!
Freezer Instructions
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 mine 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.
Love chicken soup recipes? Try this chicken noodle soup in the Instant Pot next!
More Soup Recipes You’ll Love
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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!
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.
Delicious! This meal came together quickly and was a huge hit. Paired it with a side salad and bread and it was a wonderful meal.
This soup is amazing! Something my whole family loves! This one is in the rotation now!
So glad you enjoyed the soup :)
Delicious Tate, easy to make, and everyone is happy!! No left overs here!! Thanks so much!!
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This is all I want to eat all winter. Thanks for a great recipe.
I have made this and it is the perfect comforting soup! My whole family loved it!
This is such a perfect warm and cozy comfort food for winter! Although it’s delicious enough to enjoy any time! Love this one!
So glad you enjoyed it :)
Very good
I just made this last night with leftover rotisserie chicken meat and it was delicious! I added con and pasta noodles and my kiddos loved it. So easy and comforting. I love how I can add things to it as well. I posted a picture on my instagram account @Opysdragon to enter the naptime baking challenge! Thank you!
So glad you enjoyed this recipe! Good luck with the challenge! :)