This homemade chicken pot pie soup is easy, creamy, made with simple ingredients like chunks of tender chicken and veggies, and has all of the flavors of an old-fashioned chicken pot pie in soup form!
I love turning my favorite comfort foods into cozy soup recipes. I’ve done it with lasagna soup, shepherd’s pie soup, and bacon cheeseburger soup among others, so I knew my whole family would love this one too. It did not disappoint!
Easy Pot Pie Soup
Making a bit pot of chicken pot pie soup is a great way to enjoy the comforts of the classic recipe without the added effort of working with a pie crust, making a filling, and turning it into a pie! This is the kind of shortcut everyone needs, especially for those busy weeknights. It’s definitely a family favorite in our house!
Sitting down to a hearty soup when it’s cold out is the best way to end the day. It’s the perfect way to unwind!
- Olive oil: This helps to brown the chicken in the pot first and prevent the meat from sticking.
- Chicken breasts: Boneless skinless chicken breast cut into 1” cubes. Trim any excess fat beforehand, and use a sharp knife to make cutting easier.
- Butter: Cooking the mirepoix (celery, onions, and carrots) in butter not only smells amazing but gives the veggies a ton of extra flavor.
- Celery, onions, carrots: The trio of ingredients used as a base in all kinds of soups, stews, gravies, and sauces.
- Garlic & dried thyme: Aromatics that add another depth of flavor to the soup.
- All-purpose flour: Adding flour to coat the sauteed veggies will help thicken the soup once the liquids are added.
- Chicken broth: Use a homemade or store-bought broth, regular or low-sodium can be used.
- Half & half: This is what makes the broth rich and creamy. Use heavy cream for even more creaminess.
- Veggies: Peeled and diced Yukon Gold potatoes, frozen peas, and frozen corn are the veggies found in a traditional chicken pot pie, so it’s only fitting!
- Fresh parsley: To sprinkle on top just before serving.
- Freshly shredded cheddar cheese (optional)
1. Instead of frozen veggies, you can use drained canned veggies, fresh veggies, or a bag of frozen mixed vegetables.
2. Toss in whatever extra veggies you like. Green beans and sliced mushrooms are also great.
3. For a gluten-free soup, use gluten-free flour. You can also skip the flour coating and add a cornstarch slurry at the end.
4. Add a bay leaf a teaspoon of poultry seasoning, or any extra seasoning you desire.
5. Use whole milk, low-fat milk, coconut milk or even non-dairy milk like soy milk or oat milk if you’d like. It may be a little less creamy but also less calories.
6. Add in a can of cream of chicken soup or cream of mushroom soup.
How to Make this Creamy Chicken Soup
There’s nothing better than throwing ingredients in a pot and smelling the aroma of a homemade soup simmering on the stove. Here’s how it’s done:
Step 1 – Brown the chicken cubes in a large pot or a large dutch oven in some oil over medium-high heat. Cook for about 2-3 minutes per side until no longer pink on the outside. It will continue cooking in the soup. Remove the cooked chicken from the pot and set it aside in a bowl.
Step 2 – Next, sauté the onion, carrots, and celery in butter for 3-5 minutes until the veggies are soft. Then add the garlic and thyme and cook for another minute. Sprinkle with flour to coat all the veggies.
Step 3 – Pour in the chicken stock / broth and deglaze the bottom of the pot using a wooden spoon to scrape off any bits. Add the half and half, the chicken, and the cubed potatoes. Bring the soup to a boil over medium heat and then reduce the heat to a medium-low simmer for 10-15 minutes until the chicken is cooked through and the potatoes are tender.
Step 4 – Last, add the frozen peas and corn and cook for another 5 minutes. Top with fresh parsley and enjoy with a dinner roll, crackers, a biscuit, or a slice of bread for dipping.
- Brown the chicken first. It helps to lock in moisture and adds extra flavor to the chicken pot pie soup.
- A shortcut. When I have leftover chicken, I’ll use it to save time. Or sometimes I’ll run out to pick up a store-bought rotisserie chicken. If doing it this way, add the chicken at the same time as the potatoes.
- Use any kind of potato you prefer. Russet potatoes, red potatoes, yellow potatoes and baby potatoes all work.
- Use a tablespoon of garlic powder instead of fresh if that’s all you have.
Certainly! Make a turkey pot pie soup with leftover turkey from the holidays, or even diced ham would be great.
Once completely cooled, transfer the chicken pot pie soup to an airtight container. Keep it in the fridge for up to 4 days.
Simmer over medium-low heat on the stove until heated through. You can also warm up a single serving in the microwave.
Technically yes, but when you freeze cream-based soups, especially ones with potatoes in them, the texture can be funny once it’s thawed. I don’t recommend it for this reason.
Chicken Pot Pie Soup
- 2 tablespoons olive oil
- 1 pound chicken breast boneless skinless and cut into cubes
- 2 tablespoons butter melted
- 1 small onion diced
- 1 cup carrots sliced
- ½ cup celery diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- 2 tablespoons all purpose flour
- 4 cups chicken broth
- 1 cup half and half
- 1 medium potato diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley minced for topping
- In a large soup pot or dutch oven, add the olive oil and heat over medium-high heat for a minute.2 tablespoons olive oil
- Add the diced chicken to the pot and sprinkle with salt and pepper and cook it for 2-3 minutes per side until it is no longer pink on the outside but not be fully cooked in the center.1 pound chicken breast
- Remove the chicken from the pot and place in a bowl and set aside.
- Add the onion, butter, carrots, and celery and sautè for 3-5 minutes until the vegetables are starting to soften.2 tablespoons butter, 1 small onion, 1 cup carrots, ½ cup celery
- Then, add the garlic and thyme and cook for an additional minute.2 cloves garlic, ½ teaspoon dried thyme
- Sprinkle the flour over top and stir to coat all the vegetables.2 tablespoons all purpose flour
- Next, add in chicken broth and stir scraping any bits from the bottom of the pan.4 cups chicken broth
- Add the half-and-half, chicken, and potato cubes.1 cup half and half, 1 medium potato
- Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through and the potatoes are tender.
- Add the peas and corn and cook for 5 more minutes.1 cup frozen peas, 1 cup frozen corn
- Top with fresh parsley.2 tablespoons fresh parsley
- Serve with biscuits or bread for dipping.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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