Warm up with a bowl of creamy Chicken Pot Pie Soup, a comforting twist on the classic chicken pot pie recipe! Loaded with tender chicken, hearty potatoes, and vibrant vegetables in a luscious creamy broth, this soup is perfect for busy weeknights or cozy weekends during the colder months.
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This creamy chicken pot pie soup is everything you love about classic pot pie but without the hassle of rolling out pie crusts. It’s made with simple ingredients like tender chicken, fresh carrots, and Yukon gold potatoes, creating a hearty soup that’s satisfying yet easy to make.
What makes this great recipe shine is its versatility. Whether you use rotisserie chicken, leftover turkey, or even cook chicken breasts fresh, the result is always a creamy, flavorful soup.
Warm up with even more amazing chicken soup recipes—Chicken Noodle Soup with Egg Noodles and Dumplings, Cheesy Chicken Tortilla Soup, Lemon Chicken Orzo Soup, Chicken Avocado Lime Soup, and Creamy Chicken Tortellini Soup are waiting for you!
Why We Love This Recipe
- This recipe is packed with wholesome, simple ingredients that turn into a creamy, hearty soup perfect for colder months. It’s a crowd-pleaser that’s easy to customize.
- It’s a great way to use up leftover chicken or turkey, making it not only delicious but also a great option for reducing food waste.
- The creamy broth flavored with thyme and fresh parsley makes this soup the perfect comfort food for busy weeknights or when you need something warm and soothing.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Adds richness and helps sauté the veggies to perfection.
- Yellow Onion – A flavorful base for the soup, bringing savory sweetness.
- Carrots – Fresh and sweet, these add color and a subtle earthiness.
- Celery – Finely chopped for that classic soup flavor and crunch.
- Garlic – Because every great recipe starts with garlic!
- Mushrooms – Adds a meaty texture and deep flavor to the creamy broth.
- All-Purpose Flour – Thickens the soup, creating that signature creamy consistency. Substitute with gluten-free flour if needed.
- Chicken Broth – The backbone of the broth. Use homemade, store-bought, or chicken stock for the best flavor.
- Kosher Salt – Enhances every ingredient without overpowering.
- Dried Thyme – A classic herb that pairs perfectly with chicken dishes.
- Black Pepper – For a subtle kick of warmth.
- Yukon Gold Potatoes – Creamy and tender, perfect for hearty soups.
- Chicken Breasts – Cook fresh or shred leftover chicken for ease. Rotisserie chicken works wonders too.
- Frozen Peas – A pop of green and sweetness to balance the flavors.
- Frozen Corn – Adds texture and natural sweetness to the soup.
- Heavy Cream – The secret to that silky, creamy broth. Coconut milk is a great dairy-free alternative.
- Fresh Parsley – A bright, herbaceous finish for garnish and flavor.
- Warm Buttermilk Biscuits – Optional, but highly recommended for dunking!
How to Make Chicken Pot Pie Soup
- Sauté vegetables. In a large Dutch oven or soup pot, melt the butter over medium-high heat. Toss in the chopped onion, carrots, and celery, stirring occasionally until the veggies soften slightly, about 5 to 7 minutes.
- Add mushrooms and garlic. Stir in the mushrooms and cook for another 5 minutes. The mushrooms should release their juices and create a deliciously aromatic base. Add the garlic and cook for just 1 minute to keep its flavor fresh.
- Thicken with flour. Sprinkle the flour over the sautéed vegetables and mix well. Stir constantly for about a minute to cook out the raw flour taste.
- Build the broth. Pour in the chicken broth while stirring to avoid lumps. Add the chicken, diced Yukon gold potatoes, salt, black pepper, and thyme. Bring to a gentle boil, then reduce to medium-low heat. Simmer for 12 to 15 minutes, partially covered, until the potatoes are fork-tender.
- Finish with cream and veggies. Stir in the frozen peas, corn, heavy cream, and fresh parsley. Let the soup simmer for another 5 minutes, allowing the flavors to meld and the veggies to cook through. Adjust the seasoning if needed.
- Serve and enjoy. Ladle the soup into bowls, garnish with extra parsley, and serve with warm buttermilk biscuits or pie crust croutons for dipping.
Recipe FAQs
Yes! This recipe works wonderfully as a turkey pot pie soup. Shred or chop your leftover turkey and stir it in during the last 10 minutes of cooking.
Absolutely! Sauté the vegetables and flour on the stovetop first, then transfer everything except the cream, peas, and corn to a slow cooker. Cook on low heat for 6-8 hours or high for 3-4 hours. Stir in the cream, peas, and corn during the last 30 minutes of cooking.
The flour creates a creamy broth, but if you want it thicker, mix a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons cold water) and stir it in during the simmering process.
Cool the soup completely and transfer it to an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Yes, but leave out the cream before freezing to avoid separation. Reheat the soup and stir in the cream after thawing for a fresh and creamy texture.
Tips for Success
- Use Yukon gold potatoes for their naturally creamy texture—they hold up well without falling apart in the broth.
- Sautéing the veggies in butter adds a rich depth of flavor to the soup, so don’t skip this step!
- For the ultimate creamy chicken pot pie soup, let the flavors meld by simmering low and slow, especially if using a slow cooker.
- If you’re in a rush, rotisserie chicken is your best friend—it’s already cooked, shredded, and ready to go.
- Don’t forget the biscuits or crackers to go on top! They take this dish from comforting to absolutely indulgent.
What to Serve with Chicken Pot Pie Soup
A fresh green salad pairs beautifully with this creamy soup, balancing its richness with bright flavors and crisp textures.
Cheddar bay biscuits or homemade buttermilk biscuits are practically made for dunking into that luscious broth.
For something lighter, serve with roasted green beans or a side of sautéed spinach to round out the meal.
Substitutions and Variations
- Swap heavy cream for coconut milk if you need a dairy-free option—it’s just as creamy and delicious.
- Use gluten-free flour in place of all-purpose flour to make the recipe gluten-free.
- Replace chicken breasts with boneless, skinless chicken thighs for extra tender, juicy meat.
- Add a splash of white wine to the broth for a sophisticated touch and extra depth of flavor.
- Mix in green beans instead of peas or corn for a unique twist on the classic veggie mix.
More Cozy Soup Recipes You’ll Absolutely Love
- Zuppa Toscana Soup
- The Best Taco Soup Recipe
- Better Than Panera Broccoli Cheddar Soup
- Homemade Tomato Basil Soup
- New England Clam Chowder Recipe
- Easy Minestrone Soup
- Tortellini Soup with Italian Sausage
- Cheesy Lasagna Soup
Chicken Pot Pie Soup
Ingredients
- 6 Tablespoons salted butter
- 1 medium yellow onion chopped
- 3-4 medium carrots sliced
- 2 celery ribs finely chopped
- 3 cloves garlic minced
- 8 ounces white or brown mushrooms sliced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 teaspoons kosher salt or to taste
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 ½ lbs yukon gold potatoes diced large about 1/2" thick (about 4-5 medium potatoes)
- 2 boneless, skinless chicken breasts (about 1 pound) or 5 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- ¼ cup finely chopped fresh parsley + more for garnish
- warm buttermilk biscuits
- Pinch of oregano and/or cayenne pepper (optional)
- 1 teaspoon Better than Bouillon roasted chicken bouillon
Instructions
- In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.6 Tablespoons salted butter, 1 medium yellow onion, 3-4 medium carrots, 2 celery ribs
- Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.3 cloves garlic, 8 ounces white or brown mushrooms
- Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.⅓ cup all-purpose flour
- Add the chicken broth, chicken, potatoes, salt, and pepper. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.6 cups chicken broth, 2 teaspoons kosher salt, ½ teaspoon black pepper, 2 boneless, skinless chicken breasts, 1 ½ lbs yukon gold potatoes
- Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve.1 cup frozen peas, 1 cup frozen corn, ½ cup heavy cream, ¼ cup finely chopped fresh parsley
Notes
- You can use a Costco rotisserie chicken for convenience.
- Green beans are an excellent substitute if you’d prefer them over peas.
- You can bake the buttermilk biscuits from a can from the refrigerated section in the grocery store or make them from-scratch. I like to make the biscuit dough first and cut them out, then refrigerate the unbaked biscuits on a baking sheet until shortly before the soup finishes. That way I can pop them in the oven and they can bake just in time to serve them with the soup.
Storage & Make Ahead
- Store: Keep cooled soup in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze without the cream for up to 3 months; add cream when reheating for best texture.
- Reheat: Warm gently on the stove or microwave in intervals, stirring until hot.
- Make Ahead: Prep everything except the cream, peas, and corn a day ahead; finish cooking when ready to serve.
