Chicken Pot Pie Soup

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a one-pot recipe that’s hearty, creamy, and cozy. It’s easy to make with straightforward ingredients and yields a comforting meal perfect for family dinner — all ready in 1 hour.

You’ll love this recipe if you enjoy soups like Sweet Potato and Red Pepper Soup and Hungarian Mushroom Soup.

A bowl chicken pot pie soup with a spoon.

If you love chicken pot pie, you will love it in soup form. Like the original, you get protein, veggies, and carbs, but now you can enjoy it after cooking everything in just one pot.

It’s a great comfort food choice for a weeknight dinner, and leftovers the next day are delicious.

A pot of chicken pot pie soup with a portion on a ladle.

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💛 Why you’ll love this recipe

  • Made in one pot.
  • Great for weeknight dinners or lazy weekends — can be prepped and ready to serve in 1 hour.
  • Filling and high in protein.

➡ Ingredients

Labeled ingredients for the chicken pot pie soup recipe.

⏲ How to make this chicken pot pie soup recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  • Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
  • Cook Chicken: Add chicken to the pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until the chicken is cooked throughout, about 5-6 minutes, turning the chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer the cooked chicken to a plate and set aside.
  • Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until the onions start to look translucent, about 3-4 minutes.
  • Add Seasonings: Stir in the remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
  • Add Flour: Sprinkle the flour directly over the sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
  • Stir in Broth, Add Chicken, Then Simmer: Pour in the chicken broth, stirring constantly to avoid lumps from forming. Add the cooked chicken back in. Bring to a simmer, then let it cook until the potatoes are tender, about 15 minutes, stirring occasionally.
The step-by-step process of how to make chicken pot pie soup.
  • Stir in Frozen Vegetables: Stir in frozen corn and peas and cook for 3-4 minutes.
  • Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
  • Serve: Ladle the soup into bowls, garnish with pepper and parsley, then serve.
The final steps for how to make chicken pot pie soup.

👉 Ingredient substitution suggestions

  • Olive Oil: Any cooking oil or melted unsalted butter will work here.
  • Chicken Breasts: Use boneless, skinless chicken thighs instead of chicken breasts. You can also use pre-cooked rotisserie chicken or even leftover turkey (for turkey pot pie soup) and skip the “Cook Chicken” instruction.
  • Heavy Cream: To make the soup a little lighter, you can replace heavy cream with half-and-half.
  • Vegetables: Feel free to customize the vegetable mix with your favorites or what’s in season. Cauliflower florets, green beans, or bell peppers can be great additions or substitutions.
  • Chicken Broth: Vegetable broth or beef broth will work here. You can also use low-sodium broth if you’re watching your sodium intake.
  • Frozen Corn and Peas: You can use fresh or canned corn and peas instead of frozen.

✨ Variations

  • Add a squeeze of fresh lemon juice and/or a teaspoon of finely grated lemon zest for some added brightness.
  • Sprinkle a pinch of red pepper flakes into the soup for a little heat.
  • Stir in a handful of shredded cheddar, Parmesan, or Monterey Jack cheese just before serving.
  • Crumble crispy bacon on top of the soup as a garnish.

〰 How to serve

💬 FAQs

How should the chicken pot pie soup be stored?

Store the soup in an airtight container in the fridge for up to 3-4 days.

How should the soup be reheated?

Transfer the soup to a saucepan and warm over medium heat on the stovetop until heated through. Or, microwave in 30-second increments, stirring after each time, until heated through.

Can this soup be frozen?

I would not freeze this one. The potatoes and cream won’t thaw well.

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A bowl chicken pot pie soup with a spoon.

Chicken Pot Pie Soup


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Chicken Pot Pie Soup is a one-pot recipe that’s hearty, creamy, and cozy. It’s easy to make with straightforward ingredients and yields a comforting meal perfect for family dinner — all ready in 1 hour.


Ingredients

  • 2 Tablespoons (30 milliliters) olive oil
  • 1 pound chicken breasts or chicken thighs, diced
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 Yukon Gold potatoes, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup (30 grams) all-purpose flour
  • 4 cups (32 ounces) chicken broth
  • 1 cup (135 grams) frozen corn
  • 1 cup (134 grams) frozen peas
  • 1 cup (240 milliliters) heavy cream

Optional Garnishes:


Instructions

  1. Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
  2. Cook Chicken: Add chicken to pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until chicken is cooked throughout, about 5-6 minutes, turning chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer cooked chicken to a plate and set aside.
  3. Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until onions start to look translucent, about 3-4 minutes.
  4. Add Seasonings: Stir in remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
  5. Add Flour: Sprinkle flour directly over sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
  6. Stir in Broth, Add Chicken, Then Simmer: Pour in chicken broth, stirring constantly to avoid lumps from forming. Add cooked chicken back in. Bring to a simmer, then let it cook until potatoes are tender, about 15 minutes, stirring occasionally.
  7. Stir in Frozen Vegetables: Stir in frozen corn and peas and cook for 3-4 minutes.
  8. Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
  9. Serve: Ladle soup into bowls, garnish with pepper and parsley, then serve.

Recipe Notes:

Refrigerator Storage: Store the soup in an airtight container in the fridge for up to 3-4 days. I would not freeze this one; the potatoes and cream won’t thaw well.

Reheating Instructions: Transfer the soup to a saucepan and warm over medium heat on the stovetop until heated through. Or, microwave in 30-second increments, stirring after each time, until heated through.

Keywords: chicken pot pie soup, pot pie soup, chicken soup with corn and peas

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