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.
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.
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!
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
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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