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This easy recipe for Chicken Pot Pie Soup transforms the timeless flavors of chicken pot pie into a creamy, comforting soup! Full of chicken, potatoes, and veggies in a rich broth, it’s a hug-in-a-bowl meal that everyone will love. Stovetop, slow cooker, and Instant Pot instructions included.
Craving chicken pot pie but not the effort that comes with making it? It’s Chicken Pot Pie Soup to the rescue! Every slurp has everything you love about a good old-fashioned pot pie—minus the fuss and the crust!
Chicken, carrots, celery, potatoes, and peas swim in a rich and creamy broth in this hearty comfort food. And the best part? A simple roux and a splash of half-and-half make it creamy without the cream, giving every slurp a light but still indulgent feel.
Ready to eat in less than an hour, this chicken pot pie chicken soup is perfect for quick weeknight dinners or Sunday meal prep. And because it’s just as filling as my comforting creamy tomato basil soup and potato leek soup recipes, it’s guaranteed to become a new cold weather staple.
Recipe features
- It’s an easy-to-make cozy soup with the same soul-warming flavors of traditional chicken pot pie.
- Great for cozy weeknight dinners or part of your weekly meal prep.
- It’s flexible! You can save time with pre-shredded chicken, mix and match your veggies, make it gluten-free or dairy-free, and more.
Ingredients
Vegetables – There’s no shortage of vegetables in this soup! You’ll find the classic trio of onion, carrots, and celery, as well as garlic and frozen peas.
Potatoes – My go-to potatoes for most of my soup recipes are Yukon Gold potatoes because they’re naturally soft and creamy. You can use Russet potatoes as a substitute but they aren’t quite as buttery.
Chicken – You have a couple of options here: (1) You can cook fresh chicken thighs or breasts directly in the soup or (2) save time by stirring pre-cooked shredded chicken or shredded store-bought rotisserie chicken in at the end.
Flour – I used all-purpose flour to make the roux that thickens the soup. To make your soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch instead (see the Variations below for more on this).
Chicken broth – The broth is the soul of the soup, so use a good one! For a nutritious boost, opt for chicken bone broth. And if you’re using low-sodium broth, adjust the salt and seasonings to taste.
Half and half – It keeps the soup light but still luscious and creamy. Heavy cream will also work but it will make the soup a bit heavier.
Instructions
Step 1: Sauté the veggies. Sauté the onion, carrots, and celery with butter in a large pot over medium heat until softened. Stir in the garlic, Italian seasoning, and a pinch of salt, then sauté until fragrant.
Step 2: Make the roux. Sprinkle the flour evenly over the vegetables, stirring continuously for 1 minute. Slowly pour in the chicken broth before adding the chicken and diced potatoes.
Step 3: Simmer. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot with a lid and simmer until the potatoes are tender and the chicken is cooked through.
Step 4: Shred the chicken. Transfer the chicken to a cutting board, shred it, then return it to the pot.
Step 5: Add the peas and dairy. Stir the peas and half-and-half into the soup. Simmer until the peas are tender.
Step 6: Serve. Ladle the soup into bowls and garnish with freshly cracked black pepper and fresh parsley or thyme. Enjoy!
Tips and FAQs
- The flour for the roux needs to cook for at least 1 minute in the pot. This ensures that the raw flour is safe to eat and will help your soup thicken up beautifully.
- If you prefer an even thicker soup, use a potato masher to mash some of the cooked potatoes directly in the pot.
- For a thinner or brothy soup, stir in an extra splash of broth at a time until it reaches your desired consistency.
Tip
This recipe will be a lot easier and faster if you swap the fresh chicken for pre-cooked and/or shredded chicken! You could even use the leftover turkey from Thanksgiving for a post-holiday meal. Just stir the pre-cooked poultry into the soup during the last 5 minutes to warm it through.
Variations
- Dairy-free option – Omit the half-and-half for a thinner but still somewhat creamy soup (the roux and potatoes will naturally make it creamy). Or swap the dairy for full-fat coconut milk, cashew cream, or oat milk.
- Gluten-free option – Use a gluten-free flour blend or cornstarch instead of all-purpose flour. If you go with cornstarch, dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold broth or water. Stir this mixture into the soup after the potatoes have softened and let the soup simmer until it thickens.
- Add more vegetables – Make this healthy chicken pot pie soup even healthier by adding green beans, broccoli, cauliflower, zucchini, or mushrooms when you add the potatoes. You could also stir in a handful of spinach, kale, or frozen corn when you add the peas at the end.
- More topping ideas – Try topping your soup with crumbled bacon or tempeh bacon, croutons, shredded cheese, chives, or a drizzle of olive oil.
Serving suggestions
Since this soup is missing the pie crust that’s typically on top of a chicken pot pie, you can replace it with some fresh bread on the side. Think buttermilk biscuits, crescent rolls, or corn muffins. Serve them on the side or float them on top for a “deconstructed” pot pie presentation!
To round out the meal, consider serving a simple arugula salad, this brown butter brussels sprouts salad, or garlic broccoli steaks on the side.
Can I make chicken pot pie soup in a slow cooker?
Yes, you can definitely make this soup in the slow cooker. Add everything except the flour, butter, peas, and half-and-half to the crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Shred the chicken on a cutting board, then return it to the pot. In a skillet on the stove, melt the butter and whisk in the flour. Stir this roux into the soup along with the peas and half-and-half. Cook on high for 15 to 30 minutes or until it’s thickened, then serve.
Can I make this soup in the Instant Pot?
Yes! To make Instant Pot chicken pot pie soup, use the sauté function to cook the vegetables, seasonings, and roux as normal. Pour in the broth, chicken, and potatoes, then seal the lid and cook on high pressure for 8 minutes with a 10-minute natural release.
Quick release any remaining pressure, then shred the chicken and return it to the pot. Stir in the peas and half-and-half, then use the sauté function to simmer the soup until it thickens.
Storage
Remember that the flavors in this creamy chicken pot pie soup will get even better the next day, so try to save some leftovers if you can!
Refrigerator: Once it’s cooled to room temperature, transfer the soup to individual airtight containers and store them in the fridge for up to 4 days.
Freezer: The soup freezes well for up to 3 months. Keep in mind that dairy-based soups sometimes separate after thawing. If you plan on freezing the leftovers, skip the half-and-half and add it in when reheating instead.
Reheating: Reheat the leftover soup over medium heat on the stove or for 1 to 2 minutes in the microwave, stirring every 30 seconds or so.
More cozy chicken soup recipes
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Chicken Pot Pie Soup
This easy recipe for Chicken Pot Pie Soup transforms the timeless flavors of chicken pot pie into a creamy, comforting soup! Full of chicken, potatoes, and veggies in a rich broth, it’s a hug-in-a-bowl meal that everyone will love. Stovetop, slow cooker, and Instant Pot instructions included.
Servings:
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Instructions
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Heat butter in a large pot or dutch oven over medium heat. Once melted, add the onion, carrots and celery and sauté until soft, about 5 minutes. Then, add the garlic, italian seasoning and salt and sauté for 1 minute.
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Sprinkle the flour overtop and stir continuously for 1 minute. Slowly pour in the chicken broth, then add the chicken and potatoes to the pot.
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Bring the soup to a boil, then reduce heat to a simmer, partially cover the pot and simmer the soup for 15-20 minutes until the potatoes are soft and the chicken is cooked.
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Remove the chicken to a cutting board and use two forks to shred it, then return it to the pot and stir to combine.
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Add the peas and half and half to the pot and simmer the soup for 5 more minutes.
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Ladle the soup into bowls, then sprinkle with black pepper and fresh thyme. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 570kcal | Carbohydrates: 45g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 1645mg | Potassium: 1176mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5937IU | Vitamin C: 46mg | Calcium: 120mg | Iron: 3mg
