Chicken Pot Pie Soup
Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up!
Pot Pie…In A Pot!
If you are a fan of pot pie, wait until you try this Chicken Pot Pie Soup! It has all your favorite ingredients as the traditional but made into a creamy and tasty soup. This has become a family staple and ends up on our fall and winter menu at least twice a month if not more! We just can’t get enough. If you are wanting a new and comforting soup to add to your meal rotation, then this is for you!
Frequently Asked Questions
It’s just like the name suggests. It’s thought that the name arose simply because it was a savory pie made in a pot. The pot pie goes back centuries with there being one version or another that is similar to what we know today. Some believe a version of pot pie with a simple crust goes back to the Roman Empire. It was a way to use up leftover meat with some vegetables that were on hand.
I really like to use Yukon Gold potatoes since they are so creamy. However, you can also use Russet potatoes as well.
Absolutely! You can add green beans, asparagus, pearl onions or really any vegetable you like.
Heavy cream produces a richer and thicker soup. But you can also use half and half if you want or even milk. I do not cook with alternative milks so I can’t say how they would hold up. If you try it, please let me know!
You can actually make this soup into a thicker pot pie filling. To do this, you’ll just need some cornstarch and water. Mix three tablespoons of cornstarch with three tablespoons of water until combined well. Pour this into the soup. Turn the heat up to high. Stir regularly and you should see it thicken. Then you can top with a pie crust (cut some slits) and bake at 350F degrees for about 15-20 minutes until crust is golden brown.
That depends on how much work you want to do. Some canned refrigerated biscuits will work fine. Or you could even make some Drop Biscuits or Cream Biscuits.
Yes. Let the soup cool completely. Place in a freezer container or bag and then in the freezer. This should keep for up to a month or a bit longer. Let defrost in the refrigerator overnight and you can reheat on the stovetop or microwave. This will also keep in the refrigerator, in an airtight container, for up to 3-4 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
How To Make Chicken Pot Pie Soup
In a large pot, melt the butter over medium heat. Stir in the carrot, celery, and onion. Stir occasionally until softened and slightly browned, about 10 minutes. Finally, add the garlic and cook for about 30 seconds more, stirring constantly. You should just start to smell the garlic. We don’t want it to burn. Garlic tastes bitter when it’s burned.
Add the flour to the pot and stir well. Cook and stir for about a minute.
Next, pour in the stock and add the potatoes. Stir in the bay leaf, thyme, and pepper.
Bring to a boil, reduce the heat to low and then simmer for about 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan. Finally, add the cooked chicken, heavy cream, peas, and corn. Stir to combine. At this point, get your biscuits going in the oven.
Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
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Chicken Pot Pie Soup
Ingredients
- 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 (optional)
- fresh chopped parsley, for garnish (optional)
Instructions
- In a dutch oven or large stockpot, melt the butter over medium heat.
- Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- Add the flour to the pot and mix it in, cook for 1 minute.
- Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
- Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This can be frozen, see my tips above.
- Heavy cream can be substituted with half and half or milk.
- You can add other vegetables to this if you like, see my tips above.
- The biscuits are optional but great to serve with this soup.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is always a hit!!
My family and I LOVE this, it is sooo good!
Made this last night exactly as the recipe called for except I didn’t have any of the fresh herbs on hand but let me tell you, this was such a hit with the family, even my mother in law who is difficult to please, couldn’t get enough which was as big of a compliment I can get from her lol. I must say, adding the biscuits brought it to another level and as we are expecting a blizzard today into tomorrow, the left overs from last night will be perfect for lunch today! Talk about a great comfort meal! I am a beginner cook, so I definitely prepped everything (dicing the veggies, shredding some rotisserie chicken, measuring out the liquids, flour beforehand, etc) and had help from my husband with the peeling/cutting potatoes to help make the process a bit quicker as we were all hungry. I chose to put my biscuit, cut in half with some butter right in my bowl to really add to the pot “pie” vibe and man it was fantastic! Next time I’ll add the herbs but even without it was amazing! Now I gotta try to make an actual chicken pot pie next!
Thank you SO much for sharing this recipe! Btw I just used the store bought pillsbury biscuits and they were perfect!
My family loved this dish! It was so easy to make! I used a rotisserie chicken at the same time and frozen vegetables. There was not a drop of this left served it with biscuits well absolutely save it as a staple family meal ❤️
This is my go too soul soup. It’s so delicious. Thank you.
Amazing recipe! I added dumplings on top and it was absolutely delicious!!
Definitely yummy and I think a great dish to make and take to someone recovering or in need of a hearty meal! I did notice the recipe is very light on salt, and I added more, so that is something I will definitely add more of next time. It is a bit labor-intensive with a lot of moving parts and steps. I do wonder if I could make it in my crock pot on low for 3-4 hours, adding the steps in as necessary in the same progression as the recipe. I used half and half because it’s all I had, and that worked fine. Bonus, it’s just my husband and me, and we will get two nights out of this dish! That makes it a real winner!
So happy you enjoyed it! It’s funny because most people complain they find many of my recipes too salty (I do love salt) so I definitely think salt is subjective to each persons palette (and diet, of course) 🙂
Excellent recipe! I did not have heavy cream, but I had half & half, used that instead and it was delicious!
Made this recipe today! Oh so Yummy! Made 16 servings, I used chicken breast that I had seasoned and baked.Ate it during the football game! Perfect Sunday fall weather recipe! Bonus: the house smells amazing!
I made 16 servings….oh so yummy! It was gone in a day! Had friends over for the Lion’s game…I made pie crust crackers with corse kosher salt! They were the cherry on dessert!
This recipe was delicious, probably the best soup that I’ve ever made.
Absolutely delicious! I usually have leftovers on dinners I make sometimes but not tonight that pot was wiped clean
Make for after church lunch for my lady friends,serve with grilled cheese sandwiches.They love it.
Grilled cheese sandwiches sound perfect with this! Thanks so much Helen!
This soup is so great!
Thanks so much Tommie!
Just made this for dinner , so easy and yummy and very versatile if you need to swap things!!! Made biscuits as well and this is just *chefs kiss*
my guests loved it and asked for the recipe!
What an excellent cold weather dish. We added bacon bits, and cheddar cheese to the mix. YUM
Trying this for the first time! Haven’t eaten yet, but it smells heavenly! Can’t wait!
have made this recipe 3 or 4 times and its
delishious, so I got brave and brought it to the family soup cook off and won 2nd prize.
This hearty soup is delicious. I used rotisserie chicken and frozen carrots in addition to the peas and corn which made it easy to throw together. I cooked it in the crockpot for a couple of hours to allow the potatoes to cook and the flavors to blend. I made a roux with cornstarch to thicken it and added half and half. When my spouse takes it for lunch the next day, I know it was a huge hit.
have you ever canned this?
No I’m sorry, I’ve never tried that
This is so amazing love love !
Love this recipe, it’s easy and delicious. I have also made it low carb and substituted riced cauliflower for potatoes and used almond flour instead of regular flour and still delicious. Thank you for an awesome recipe.
Thanks so very much Ana! Love that you were to take the recipe and make it to suit your dietary needs!
So good! My wife and kids absolutely loved it. I really enjoy all of your recipes. Thanks so much
This soup is soooooo good! I used 1/2 teaspoon of garlic powder instead of garlic cloves. I used chicken broth instead of chicken stock. I also used whole milk in place of heavy cream. The changes were made because that’s what I had on hand. I went back for seconds! Thank you for sharing this wonderful recipe!
Thanks for this wonderful recipe. it exceeded my expectations for the ease of making it, and the delicious results. I shredded rotisserie chicken meat and followed all of your instructions to a T.
Very yummy! We poured ours over the biscuits…so good!
So delicious! Creamy and satisfying! My husband loved it! It’s like the savory goodness of chicken pot pie with the soggy crust!
Thanks so very much Katrina!
could this be made into a pot pie with puff pastry for crust ?
It’s a bit too thin for that. I have a puff pastry chicken pot pie recipe though. You can’t use puff pastry as a bottom crust though. It doesn’t set up enough and will be soggy. You need more of a pie crust.
Oh my goodness, how good is this?!? I served for friends who came over for game night and everyone absolutely raved (and wanted the recipe!) Thank you for sharing!
I substituted the heavy cream for 12 oz can of Cream of Chicken soup. I also substituted 1 cup of broth for 1 cup of water and a heavy teaspoon of Better than Bouillon.
I put a 16 oz pkg of frozen peas and carrots in after the potatoes were tender and gave it about 8 minutes to meld all together.
Turned out fabulous!
Thanks so very much William! So happy you enjoyed this one 🙂
Did the recipe change? I don’t see cream of chicken or water in this recipe??
There was never cream of chicken soup in this recipe. Are you thinking of a different recipe?
This recipe was so yummy — can I use poultry seasoning?
You mean to replace the other seasonings or add to them? You certainly could. Start with a little and taste then add more to taste. 🙂