Easy Chicken Pot Pie Soup Recipe
It’s no secret that chicken pot pie is in the running for the ultimate comfort food – warm, hearty, and packed with flavor in every bite. But let’s be honest: sometimes making the full pie (with crust and all) feels like too much. That’s where Chicken Pot Pie Soup comes in. It has all the creamy goodness and cozy flavors of the classic dish, just in a simple one-pot soup that’s perfect for busy nights.
This recipe is creamy, filling, and packed with tender chicken, vegetables, and a rich broth. Top this creamy soup with warm, flaky biscuits (yes, even the canned kind work beautifully), and you’ve got a meal that tastes like home without all the fuss.
Why You’ll Like This Recipe
- All the flavor, no crust required. It’s chicken pot pie in soup form – easier, quicker, and just as cozy.
- One-pot recipe. Everything cooks together, so cleanup is a breeze.
- Family-approved. Creamy, hearty, and perfect for both weeknights and Sunday suppers.
- Customizable. Easy to adapt with different veggies, chicken, or toppings.
Ingredient Notes
- Chicken: Rotisserie chicken makes this extra easy, but you can also use cooked, shredded chicken breast or thighs.
- Vegetables: A mix of onion, carrots, and peas gives it that classic pot pie flavor. Frozen veggies work perfectly.
- Broth: Chicken broth or stock creates a rich base.
- Creaminess: Half-and-half or whole milk makes the soup smooth and hearty.
- Seasonings: Keep it simple with salt, pepper, and a little thyme for classic comfort.
Directions
- In a large pot or Dutch oven, melt butter over medium-high heat.
- Add onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
- Stir in all-purpose flour and cook for another minute, stirring constantly to form a roux.
- Gradually pour in the chicken broth, heavy cream, and milk, whisking continuously to combine all the ingredients.
Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
- Add the chopped potatoes to the liquid mixture and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
- Once the potatoes are cooked, add the thawed mixed frozen vegetables and shredded cooked chicken.
Simmer for a few more minutes until everything is heated through.
- Ladle into soup bowls and serve with biscuits. You can place a biscuit on top or serve it on the side.
If cozy meals are your thing, I’ve got plenty more recipes you’ll want to try next. My Chicken Pot Pie with Biscuits is a classic comfort dish topped with golden, flaky biscuits, while Quick and Easy Chicken and Dumplings brings Southern-style comfort to your table in no time. And for something a little different, my Cheeseburger Soup is hearty, cheesy, and guaranteed to warm you up on a chilly evening.
Chicken Pot Pie Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 onion finely chopped
- 2 celery stalks finely chopped
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth or chicken stock
- 1 ½ cups heavy cream
- ¾ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups potatoes (peeled and chopped into small pieces)
- 2 cups mixed frozen vegetables carrots, corn, peas, green beans
- 2 cups cooked chicken shredded
- 8 count refrigerated biscuits baked according to package directions
Instructions
- In a large pot or Dutch oven, melt butter over medium-high heat.
- Add onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
- Stir in all-purpose flour and cook for another minute, stirring constantly to form a roux.
- Gradually pour in chicken broth, heavy cream, and milk, whisking continuously to combine everything. Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
- Add the chopped potatoes to the liquid mixture and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
- Once the potatoes are cooked, add the thawed mixed frozen vegetables and shredded cooked chicken. Simmer for a few more minutes until everything is heated through.
- Serve with baked biscuits.
Notes
Nutrition
Storage & Reheating
- Reheat: Warm gently on the stovetop over medium heat. Add a splash of broth or milk if it thickens too much.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
- Turkey version: Swap chicken for leftover turkey – perfect after Thanksgiving.
- Vegetarian option: Skip the chicken and use mushrooms or chickpeas with veggie broth.
- Cheesy twist: Stir in shredded cheddar or parmesan for extra richness.
- Biscuit topper: Serve with biscuits or puff pastry “croutons” for that pot pie crust vibe.
- Gluten-free: Use a gluten-free flour blend and gluten-free biscuits on the side.
FAQs About Chicken Pot Pie Soup
Yes! This soup reheats beautifully. Make it a day ahead and store it in the fridge – the flavors get even better.
The flour-and-butter roux does the trick, but if you want it even thicker, stir in a slurry of cornstarch and water near the end of cooking.
Cooked, shredded chicken breasts or thighs both work great. Rotisserie chicken is my favorite shortcut.
No.
Last Bite
This Easy Chicken Pot Pie Soup is pure comfort in a bowl – creamy, hearty, and perfect for chilly evenings or whenever you need a little coziness at the table. It’s faster than making a full pot pie, but still delivers the same nostalgic flavor.
👉 If you make it, I’d love to know! Leave a comment below and share how your family enjoyed it – or tag me on social with your version.
While I am partial to my chicken pot pie recipe, this one is nice for a change every once in a while.