Hearty Chicken Pot Pie Soup Recipe

Updated on: December 16, 2025

A hearty bowl of creamy chicken pot pie soup recipe with tender chicken, vegetables, and a flaky biscuit on a modern kitchen counter.

This cozy Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a warm, inviting bowl. It’s perfect for chilly evenings or any time you crave a hug in a bowl. This recipe makes a simple, delicious meal that feels homemade and tastes incredible. You’ll love how easy it is to prepare, even for beginners!

Why You’ll Love This Chicken Pot Pie Soup Recipe

You’ll quickly fall in love with this Chicken Pot Pie Soup recipe for many reasons:

Ultimate Comfort Food: It delivers all the creamy, savory, homestyle flavors you adore in a traditional chicken pot pie.
One-Pot Wonder: Everything cooks in a single pot, minimizing cleanup and making it super convenient for busy weeknights.
Highly Customizable: Easily adjust ingredients based on what you have in your fridge or what your family enjoys most.
Family-Friendly: Kids and adults alike will enjoy this hearty and flavorful soup, making it a guaranteed crowd-pleaser.
Quick & Easy: Designed for simplicity, this recipe helps you get a delicious meal on the table without stress or extensive cooking.

Ingredients

Making this Chicken Pot Pie Soup requires a few common pantry staples and fresh vegetables. Gathering all your ingredients before you start cooking will make the process smooth and enjoyable.

4 tablespoons salted butter
1 cup small-diced carrot
1 cup small-diced celery
1 cup small-diced onion
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken stock
1 ½ cups small-diced Yukon gold potatoes
1 bay leaf
½ teaspoon dried thyme
½ teaspoon black pepper
2 cups cooked diced or shredded chicken
½ cup heavy cream
1 cup frozen peas
½ cup frozen corn
Biscuits for serving
Fresh chopped parsley for garnish (optional)

Notes & Substitutions

Chicken Options: Use a rotisserie chicken for ultimate convenience – it’s perfect for this chicken pot pie soup. Leftover cooked chicken from a previous meal works beautifully too. You can also quickly boil or bake chicken breasts and then shred or dice them.

Vegetable Alternatives: Feel free to swap or add other vegetables. Fresh green beans, mushrooms, or even chopped bell peppers can be great additions. Frozen mixed vegetables are also a time-saving substitute for the individual peas and corn.

Dairy Choices: Heavy cream makes the soup rich and luxurious. For a lighter touch, you can use half-and-half or whole milk, but the soup might be slightly less thick. Avoid skim milk as it can curdle more easily.

To learn more about roux and its use as a thickening agent, explore culinary resources such as the Michelin Guide’s explanation of roux.

Thickening Agents: All-purpose flour creates a classic roux for thickening. For a gluten-free option, you can use cornstarch mixed with a little cold water (a slurry) added at the end, or a gluten-free all-purpose flour blend.

Stock Types: Chicken stock provides the most traditional flavor. Vegetable stock can be used for a slightly lighter flavor profile, while chicken broth will work in a pinch if stock is unavailable. Adjust salt content accordingly if using low-sodium stock or broth.

Equipment

You won’t need many specialized tools to create this hearty Chicken Pot Pie Soup. Most of these items are kitchen essentials you likely already own.

Dutch Oven or Large Stockpot: This is crucial for cooking the entire soup in one vessel.
Cutting Board and Sharp Knife: For prepping vegetables and chicken.
Measuring Cups and Spoons: Essential for accurate ingredient amounts.
Wooden Spoon or Spatula: For stirring and scraping the bottom of the pot.

Instructions

This Chicken Pot Pie Soup recipe comes together with straightforward steps, making it ideal for home cooks of all skill levels. Follow these instructions carefully for a comforting and delicious meal.

Prep Ingredients: Begin by dicing your carrots, celery, and onion into small, uniform pieces. Dice your Yukon gold potatoes and set them aside. If your chicken isn’t already cooked, prepare it now by dicing or shredding it. Mince your garlic.
Sauté Aromatics: In a Dutch oven or large stockpot, melt the butter over medium heat. Add the diced carrot, celery, and onion. Stir occasionally and cook for about 10 minutes until they are softened and slightly browned. This step builds a foundational flavor for your soup.
Add Garlic & Flour: Add the minced garlic to the pot. Cook for just 30 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn it. Sprinkle the all-purpose flour over the vegetables and stir it in thoroughly. Cook for 1 minute, letting the flour combine with the butter and vegetables to create a roux, which will thicken the soup.
Deglaze & Simmer: Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Add the diced potatoes, bay leaf, dried thyme, and black pepper. Stir everything until well mixed. This combination of ingredients will create a flavorful base for a delicious chicken pot pie soup.
Cook Potatoes: Bring the mixture to a boil, then immediately reduce the heat to low. Let the soup simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to ensure nothing sticks to the bottom of the pan.
Add Final Ingredients: Once the potatoes are tender, stir in the cooked chicken, heavy cream, frozen peas, and frozen corn. Gently combine all the ingredients.
Heat Through: Bring the soup back to a gentle simmer and cook for another 5 minutes, allowing all the added ingredients to warm through completely. Discard the bay leaf before serving; its flavor has already infused the soup.
Serve & Garnish: Ladle the hot Chicken Pot Pie Soup into bowls. Serve immediately with warm biscuits on the side. Garnish with fresh chopped parsley if desired for a burst of color and fresh flavor.

Pro Tips & Troubleshooting

Perfect Roux Consistency: Ensure your flour cooks for at least a minute after adding it to the butter and vegetables. This removes the raw flour taste and helps thicken your soup smoothly. A well-cooked roux is key for a creamy chicken pot pie soup.

For insights on preventing dairy from curdling in soups and sauces, consider information from culinary experts on how to add cream to soup without curdling.

Prevent Dairy Curdling: Always add heavy cream or milk at the end of the cooking process, after the soup has simmered and thickened. Bring it to a gentle simmer, but avoid a rapid boil once the dairy is added, as high heat can cause it to curdle.

Evenly Cooked Potatoes: Dice your potatoes into consistent, small pieces. This ensures they cook at the same rate and become tender simultaneously. If some are too large, they might remain firm while others turn mushy.

Adjust Seasoning: Always taste your soup before serving. You may need to add a pinch more salt or pepper, depending on the saltiness of your chicken stock. A little extra thyme or a dash of poultry seasoning can also enhance the flavor.

Thicken or Thin Soup: If your soup is too thin, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened. If it’s too thick, add a little more chicken stock or milk until it reaches your desired consistency.

Using Leftover Chicken: When using leftover chicken, make sure it’s plain or lightly seasoned. Strongly flavored chicken might alter the delicate balance of the soup. Add it at the end to simply warm it through.

Serving, Storage & Variations

Serving Suggestions

This hearty Chicken Pot Pie Soup pairs wonderfully with a variety of sides. Serve it with warm, flaky biscuits fresh from the oven, or opt for a crusty baguette or dinner rolls to soak up every last drop. A simple side salad can also provide a refreshing contrast. For another warming and satisfying meal, consider a creamy baked potato soup. Garnish with a sprinkle of fresh parsley or chives for an extra touch of flavor and color.

Storage & Reheating

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3-4 days. Freezing your Chicken Pot Pie Soup is also an option; transfer cooled soup to freezer-safe containers or bags and freeze for up to 2-3 months. Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of stock or milk to adjust consistency.

Recipe Variations

Gluten-Free: Use a gluten-free all-purpose flour blend for the roux, or thicken the soup with a cornstarch slurry at the end.
Dairy-Free: Substitute the butter with olive oil and the heavy cream with full-fat coconut milk (for a richer result) or a dairy-free cream alternative.
Vegetarian: Omit the chicken and use vegetable stock. Add extra hearty vegetables like mushrooms, chickpeas, or white beans for protein and texture.
Herb & Spice Boost: Experiment with other herbs like rosemary or sage, or add a pinch of nutmeg for an extra layer of warmth.
Other Proteins: Cooked turkey or even shredded pork could replace the chicken for a different twist on this comforting soup. For more hearty comfort food ideas, explore other recipes.

Nutrition

This Chicken Pot Pie Soup offers a balanced meal, providing essential nutrients. It’s a great source of protein from the chicken, helping you feel full and satisfied. The vegetables contribute vitamins, minerals, and dietary fiber, supporting overall health. Potatoes add healthy carbohydrates for energy, while the dairy provides calcium. Enjoy this hearty and nourishing dish as part of a balanced diet.

Nutrient	Amount Per Serving (Estimated)
Calories	450-550 kcal
Protein	25-30g
Fat	25-35g
Saturated Fat	10-15g
Carbohydrates	30-40g
Fiber	4-6g
Sodium	800-1000mg

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

FAQ

Can I make this Chicken Pot Pie Soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can make it 1-2 days in advance and store it in the refrigerator. The flavors often deepen overnight.

What kind of chicken is best for this recipe?
Cooked chicken is essential. Rotisserie chicken offers incredible convenience and flavor, but any leftover cooked chicken, like baked or boiled breasts, works perfectly.

Can I freeze chicken pot pie soup?
Yes, you can! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It freezes well for up to 2-3 months.

How do I thicken or thin the soup?
To thicken, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it into the simmering soup. To thin, simply add more chicken stock or milk until it reaches your desired consistency.

Is this recipe kid-friendly?
Yes, it is! The creamy texture and familiar flavors of chicken and vegetables make this Chicken Pot Pie Soup a hit with most children. You can even cut the vegetables into smaller pieces if needed.

Conclusion

This Chicken Pot Pie Soup truly embodies comfort, convenience, and incredible flavor. It takes all the beloved elements of a classic chicken pot pie and transforms them into a warm, inviting bowl of soup that is surprisingly simple to make. Whether you’re a beginner cook or a busy parent, this recipe proves that delicious, homemade meals don’t have to be complicated. We encourage you to gather your ingredients and whip up a batch of this hearty Chicken Pot Pie Soup tonight. Your taste buds and your family will thank you!