Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Chicken Pot Pie Soup

close up over head shot of chicken pot pie soup in a white bowl
Chicken pot pie soup is so quick and easy to make, it’s perfect for a busy weeknight. You can make this recipe even easier by using a bag of frozen vegetables if you prefer.
Jump to Recipe
Table of Contents
  1. CHICKEN POT PIE SOUP INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN POT PIE SOUP RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Chicken pot pie soup has all the flavors of chicken pot pie, but in the form of a hearty soup. This thick and creamy chicken and vegetable soup is the perfect dish to warm you up on a cold winters’ day. It’s so easy to make and will be ready to serve in a little over 30 minutes.

We love to serve this chicken pot pie soup with warm and fluffy cheese biscuits or our buttermilk biscuits. Alternatively, you could serve it with a pie crust, oyster crackers or a thick slice of homemade bread.

close up over head shot of chicken pot pie soup in a white bowl

MORE POT PIE RECIPES:
Skillet Chicken Pot Pie | Chicken Pot Pie Noodles


CHICKEN POT PIE SOUP INGREDIENTS

chicken pot pie soup raw ingredients that are labeled

You will need:

  • 6 tablespoons of unsalted butter
  • 1 medium yellow onion, diced
  • 1 tablespoon of minced garlic
  • 2 cups of sliced mushrooms
  • 1 cup of diced celery, about 3 stalks
  • ⅓ cup of all-purpose flour
  • 2 ½ cups of low-sodium chicken broth 
  • 2 cups of 2% milk
  • ½ cup of heavy cream, 33%
  • 2 cups of carrots, chopped into bite sized pieces
  • 3 cups of Russet potatoes, peeled and chopped into bite sized pieces
  • 1 cup of frozen peas
  • 1 cup of frozen corn
  • 3 cups of cooked chicken breast, shredded
  • 1 tablespoon of Italian seasoning
  • 1 ½ teaspoons of garlic powder
  • ½ teaspoon of dried thyme
  • 1 teaspoon of salt
  • 1 teaspoon of cracked black pepper
  • 2 bay leaves
  • 3 tablespoons of fresh parsley, chopped

SUBSTITUTIONS AND ADDITIONS

Chicken Broth: If you don’t have this, you could instead use two chicken bouillon cubes. Stock cubes can be quite salty, so don’t add any extra salt to the recipe if you do this.

Heavy Cream: If you don’t have any heavy cream to hand, you could instead add an extra two tablespoons of butter and an extra half cup of milk.

Vegetables: Making chicken pot pie soup is a great way to use up and leftover veggies. If you have any broccoli, cauliflower, rutabaga, or bell peppers hanging around, don’t be afraid to throw them in too. If you’re short on time, you could use a 12 ounce bag of mixed frozen vegetables instead of the fresh vegetables in this recipe.

Cornstarch: If you like your soup extra thick, add a little cornstarch, one tablespoon at a time.

Text

HOW TO MAKE THIS CHICKEN POT PIE SOUP RECIPE

STEP ONE: In a large five-quart pot, over a low heat, add the butter, diced onion, minced garlic, diced celery, and sliced mushrooms. Cook for three minutes, stirring regularly, until the butter has melted and the vegetables have started to soften.

chicken pot pie soup process shot

STEP TWO: Add the flour and stir for one or two minutes, until there are no white streaks.

chicken pot pie soup process shot

STEP THREE: Add the chicken broth, milk, heavy cream, carrots, potatoes, peas, corn, shredded chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves. Stir until well mixed. 

chicken pot pie soup process shot

STEP FOUR: Bring to a boil, then turn down the heat. Simmer over a low heat for 10 to 15 minutes, until the potatoes are tender.

PRO TIP: Stir often to prevent your soup from burning.

STEP FIVE: Remove the pan from the heat. Take out the bay leaves.

STEP SIX: Sprinkle fresh parsley over each bowl and serve.

STORAGE

IN THE FRIDGE: You can store chicken pot pie soup in an airtight container in the fridge for up to five days.

IN THE FREEZER: Chicken pot pie soup can be stored in the freezer for up to three months. Defrost in the fridge overnight before reheating.

close up shot of chicken pot pie soup on a spoon

This thick and creamy chicken pot pie soup is packed full of shredded chicken pieces and chunky vegetables, with just the right amount of butter and cream. When your family members smell this chicken soup wafting from the kitchen, their eyes are sure to light up.

MORE RECIPES YOU’LL LOVE

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up over head shot of chicken pot pie soup in a white bowl

Chicken Pot Pie Soup

5 from 1 vote
Chicken pot pie soup is so quick and easy to make, it’s perfect for a busy weeknight. You can make this recipe even easier by using a bag of frozen vegetables if you prefer.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

  • 6 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 1 tbsp garlic minced
  • 2 cup mushrooms sliced
  • 1 cup celery diced about 3 stalks
  • 1/3 cup all-purpose flour
  • 2 1/2 cup chicken broth low sodium
  • 2 cup 2% milk
  • 1/2 cup heavy cream 33%
  • 2 cup chopped carrots bite sized pieces
  • 3 cup russet potatoes chopped and peeled into bite sized pieces
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cup chicken breast cooked and shredded
  • 1 tbsp italian seasoning
  • 1 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 bay leaves
  • 3 tbsp fresh parsley chopped

Instructions
 

  • In a large 5 quart pot stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften. This will take about 3 minutes.
  • Stir in flour until white is no longer visible, about 1 to 2 minutes.
  • Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves.
  • Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer
  • Simmer over low heat, about 2 on stove dial, until potatoes are tender. This will be about 10 to 15 minutes. Stir often so this doesn’t come to a boil or burn at the bottom.
  • Remove from heat. Remove both bay leaves.
  • Serve hot and sprinkle fresh parsley over the top of each serving.

Notes

Pre-cut veggies could be used from the produce section, same cooking time. A 12 ounce bag of mixed frozen veggies could be used to substitute for the corn, peas, and cook time would stay the same.

Nutrition

Calories: 284kcal | Carbohydrates: 26g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 560mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4989IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤