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Chicken Pot Pie Soup is cozy and hearty comfort food in a bowl. Made with tender chunks of chicken, colorful veggies, and a rich creamy broth, it has all the classic flavors of chicken pot pie, but in a creamy soup form. Serve with a side of flaky biscuits to warm up your soul on a chilly night.

Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth. | aheadofthyme.com

This nourishing chicken soup is quick and easy to make in one pot, making it perfect for busy weeknights this fall and winter — but there is nothing stopping you from serving it any time of the year. It's freezer-friendly too so you don't have to worry about leftovers, just save them for a rainy day!

Why You'll Love this Chicken Pot Pie Soup Recipe

A balanced one pot meal. This one pot soup has it all — protein, vegetables, and carbs. Plus, you can customize these ingredients by adding in your favorite veggies or pastry toppings.
Loaded with veggies. Just like Chicken Pot Pie, this creamy chicken soup is loaded with vegetables. It has the classic mirepoix of onion, carrots, and celery, but we add yellow potato, garlic, peas, and corn to make it even more filling and nutritious.
Quick and easy to make. This chicken pot pie soup recipe takes about 40 minutes to make from scratch. You can make things even faster by prepping the veggies ahead of time. It's the perfect comforting meal to serve on busy weeknights this season.
Perfect for cooler evenings. Chicken soup is good for the soul. A bowl of this creamy soup will warm you up from the inside out, especially when the weather gets cooler. Nothing is better than homemade chicken soup!

Ingredient Notes

To make this delicious and easy Chicken Pot Pie Soup, you will need the following ingredients (full measurements in recipe card below):

butter - you can also use a neutral cooking oil to sauté the aromatics such as olive oil or avocado oil.
vegetables - this soup is packed with veggies including onion, garlic, carrots, celery, yellow potatoes, peas, and corn. For the potatoes, look for a variety like Yukon Gold. They have a great texture without becoming mushy in the broth.
cooked chicken - we used our Shredded Chicken recipe to prepare the chicken for this soup. You can also use any leftover cooked chicken you have or a rotisserie chicken to make things even easier.
chicken stock - you can also use vegetable broth if you don’t have chicken broth in stock. Homemade and store-bought are both great!
flour - this helps to thicken the soup. You can substitute with a gluten-free flour or cornstarch if you want to keep the recipe gluten-free.
heavy cream - heavy cream makes this soup super lush and creamy. You can substitute with half and half or even whole milk but note that the soup will not be as creamy. If someone in your family has a sensitivity to dairy, you can also use full-fat canned coconut milk in its place.
fresh parsley - fresh parsley adds the boldest flavor but you can substitute with dried parsley or Italian seasoning for a slightly different flavor. If using dried herbs instead of fresh, add 1 tablespoon instead.
salt and pepper

You will also need measuring cups and spoons and a large pot (I used a 4 quart Dutch oven).

How to Make the Best Chicken Pot Pie Soup

Sauté veggies. In a large stockpot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute.
Add onion, garlic, carrots, and celery. Sauté until tender, about 3-4 minutes.

Make a roux. Add flour and stir well until thickened into a paste, about 1 minute.

Add stock and simmer. Slowly add in chicken stock and potatoes. Mix well until smooth and bring the soup to a boil. Reduce the heat to medium and let it simmer until the potatoes are tender, about 10-12 minutes, stirring occasionally.

Add remaining ingredients. Add chicken, corn, peas, heavy cream, and parsley.

Stir. Stir well until evenly combined and cook until heated through, about 5 minutes. Season with salt and pepper to taste.

Serve. Serve warm with biscuits, if desired. Some of our favorites are Homemade Biscuits, Garlic Cheddar Biscuits, or Cornmeal Cheddar Biscuits.

Recipe Variations

Make it spicy. If your family loves spicy food, add hot sauce or red pepper flakes to the entire pot or use it as a garnish on your own bowl.
Add pasta. Bulk up this soup by adding in some cooked pasta at the end. Opt for small shaped pasta like orzo, tiny star pasta, or alphabet pasta. You can also add in pearl couscous.
Change the protein. Although it will no longer be a chicken pot pie soup, you can change the protein in this recipe. Try cooked turkey, leftover pot roast, or tofu.
Add mushrooms. A common ingredient to add are mushrooms. Add in your favorite variety of mushrooms such as cremini, shiitake, or oyster mushrooms. Sauté them with garlic (see our Sautéed Garlic Mushrooms) and add to your soup.
Make it gluten-free. You can easily make this recipe gluten-free by substituting the flour in the recipe with a gluten-free flour blend or cornstarch to thicken the soup.

How to Serve

This Chicken Pot Pie Soup is delicious served on its own, paired with some bread for dunking, or with a light salad. Some of my favorite soup sides to serve with this are:

Need more inspiration? See our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Prep ingredients in advance. When I am making a recipe that involves a lot of chopping, I like to save some time at dinner by chopping the veggies in advance on the weekend (or even the day before) and storing in an airtight container in the fridge.
Use leftover chicken. If you have some leftover chicken breast or rotisserie chicken from a meal a day or two before, put it to good use in this soup! It’s a great way to use up those leftovers.
Change the consistency. If you prefer a thinner soup, just add in some extra stock until you reach your desired consistency. You can also use less stock to make it more like a stew.
Make a biscuit topping. We whipped up a batch of our quick Homemade Biscuits to serve with this chicken soup. You can also make them directly in the soup. Just make the biscuit dough and drop spoonfuls of it onto the simmering soup. Then, cover with a lid and let them steam for a few minutes until they're cooked through. It will have a different texture than baked biscuits but still delicious!

Storing and Freezing Instructions

How to Store

Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.

How to Reheat

Reheat leftover chicken soup on the stovetop on medium-low heat until warmed through or in the microwave in 30 second increments until warm. You can also reheat straight from frozen in a crockpot after thawing it just enough to release it from the container.

How to Freeze

After the soup has cooled completely to room temperature, portion it into freezer-safe containers or freezer bags for easy thawing. Leave some room for the soup to expand. You can freeze chicken soup for up to 3 months. Thaw overnight in the fridge before reheating.

More Chicken Soup Recipes

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