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    Home » Recipes » Soups » Chicken Pot Pie Soup

    Chicken Pot Pie Soup

    Published: November 8, 2019 · Modified: Dec 20, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Chicken Pot Pie Soup recipe is so easy to make with simple ingredients. It’s a creamy, hearty, and comforting soup that will warm you from the inside out! Full of shredded chicken and lots of fresh veggies, this hearty soup is perfect for any meal.

    A green bowl of chicken pot pie soup with a biscuit tucked in with more in the background along with the pot.
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    Pinterest graphic of a bowl of chicken pot pie soup with a spoon and biscuit in the soup.
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    Pinterest graphic of a bowl of chicken pot pie soup with a glass of water, pot of soup, and plate of biscuits behind it.

    This chicken pot pie soup has all the flavors you love from my chicken pot pie recipe but in soup form! It’s rich, creamy, and hearty, making for the perfect comfort food for the colder months. It’s a classic homestyle recipe that your whole family will love. You also only need one pot to make this soup, so cleaning up is a breeze, making for a fantastic meal on a busy weeknight.

    It’s full of veggies, potatoes, and chicken, all in a creamy soup, making for a very satisfying meal. It is so flavorful despite using simple, everyday ingredients you may already have in your kitchen. You’ll definitely want to make a big batch, as everyone will want seconds. Want another cozy recipe? Try my chicken stew recipe, potato soup recipe, or chicken noodle soup recipe.

    What You Need to Make This Recipe

    Ingredients needed to make chicken pot pie soup.

    Mirepoix — a key component in many soups, a mirepoix is made of a mix of aromatics, mainly onions, carrots, and celery. While these simple ingredients may seem basic, these three ingredients add a significant layer of flavor to your soup.

    Flour — this is used to thicken the soup. You can also use cornstarch or a gluten-free flour if you do not want to use flour.

    Chicken stock — if you’re worried about salt, you can use low-sodium chicken stock.

    Potatoes — I like using Yukon gold potatoes as they are less starchy but hold shape better than starchy potatoes. They’re also nice and fluffy!

    Chicken — to keep this pot pie soup easy, I shred a rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This soup is also great for using up leftover roasted chicken.

    Milk and cream — the dairy is what gives the pot pie soup its classic creamy texture.

    Peas — I use frozen peas, they do not require thawing before adding them to the soup.

    Corn — just like the peas, you can add frozen corn directly into the soup.

    How to Make Chicken Pot Pie Soup

    Set of two photos showing vegetables and flour added to a pot.

    1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender.

    2. Stir in the garlic and flour. Cook, stirring constantly.

    Set of two photos showing stock and potatoes added to a pot.

    3. Slowly stir in the chicken stock.

    4. Add the potatoes, thyme, salt, and pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken.

    Set of two photos showing shredded chicken and cream added to the pot.

    5. Stir in the chicken, peas, and corn.

    6. Stir in the milk and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley into the pot pie soup just before serving.

    A spoonful of chicken pot pie soup lifted from the bowl with additional biscuits in the background.

    Pro Tips for Making This Recipe

    • If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
    • If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
    • Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
    • You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
    • Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.
    A bowl of chicken pot pie soup with a spoon and biscuit tucked into the bowl.

    Frequently Asked Questions

    How well does this keep?

    This pot pie soup will last for 4 to 5 days in the refrigerator in an airtight container. To reheat it, gently warm it on the stovetop or in the microwave in short bursts. However, keep in mind that the soup will only be as good for as long as the chicken is fresh. If your chicken was freshly made the day you made the soup, the soup would last for 4 to 5 days. But if the chicken is a few days leftover, the soup won’t last as long.

    Can I freeze this?

    I don’t recommend freezing this soup as potatoes do not usually freeze well, and the dairy in the soup may separate as it thaws.

    How do I cook chicken for the soup?

    An easy way to cook chicken for this soup is by poaching it. Add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes. Then drain and shred the chicken.

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    If you’ve tried this Chicken Pot Pie Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of chicken pot pie soup with a gold colored spoon beside it.
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    5 from 54 votes

    Chicken Pot Pie Soup

    Thick, hearty, and creamy, this Chicken Pot Pie Soup is a comforting meal that's great for cold winter weather! It is so easy to make and full of flavor.
    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 6 servings
    Calories 569kcal
    Author John Kanell

    Equipment

    • Dutch oven

    Ingredients

    • ⅓ cup unsalted butter (38g)
    • 1 medium yellow onion diced
    • 3 medium carrots peeled and chopped
    • 3 celery stalks thinly sliced
    • 5 garlic cloves peeled and minced
    • ⅓ cup all-purpose flour (40g)
    • 6 cups chicken stock (1.5L)
    • 1 pound Yukon gold potatoes peeled and cut into 1/2-inch cubes (450g)
    • 2 teaspoons fresh thyme
    • 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 4 cups cooked shredded chicken (about 1 rotisserie chicken)
    • 1 cup frozen peas (135g)
    • 1 cup frozen corn (145g)
    • ½ cup milk (120ml)
    • ½ cup heavy cream (120ml)
    • ¼ cup chopped parsley

    Instructions

    • In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
    • Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
    • Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
    • Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.

    Video

    Notes

    • If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.
    • If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.
    • Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.
    • You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.
    • Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.

    Nutrition

    Calories: 569kcal | Carbohydrates: 45g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1235mg | Potassium: 1146mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6222IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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