This creamy and hearty chicken pot pie soup brings all the cozy comfort of the classic dish into a bowl. Packed with tender chicken, fresh veggies, and a rich, savory broth, it’s perfect for chilly nights or whenever you crave a comforting meal. It’s easy to make with ingredients you probably already have!
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When I first tried this recipe, it reminded me of the warmth and nostalgia of family dinners on cold evenings. The blend of creamy broth, tender chicken, and hearty veggies is incredibly satisfying. It’s especially perfect during fall and winter, but honestly, I could enjoy it any time of year. If you love a one-pot comfort food that’s easy and filling, this one’s a keeper.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Pot Pie Soup
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple this recipe is. With just a few steps and one big pot, you’ll have a delicious soup that feels like a hug in a bowl. Let’s get started!
Make the Slurry
In a medium bowl, whisk ½ cup of cold chicken stock with flour until smooth. This will help thicken the soup later—set it aside for now.
Heat the Base
In a large pot, combine the remaining chicken broth and milk. Warm it over medium-high heat, stirring occasionally, until it starts to boil.
Add the Veggies
Toss in the potatoes, celery, onion, mushrooms, thyme, and mixed vegetables. Give it a stir and bring the mixture back to a boil.
Simmer Until Tender
Reduce the heat to low, partially cover the pot, and let the soup simmer for about 20 minutes. This will soften the veggies and let the flavors meld beautifully.
Add Chicken and Thicken
Stir in the cooked chicken breast. Slowly pour in the slurry while stirring continuously to avoid lumps. Cook for another 2-3 minutes until the soup thickens up.
Season and Serve
Taste the soup and adjust the kosher salt and pepper to your liking. Ladle into bowls and serve hot—don’t forget to garnish with fresh parsley for a pop of flavor and color!
Chicken Pot Pie Soup
Add Preferred SourceIngredients
- ¼ cup flour
- 3 cups chicken stock
- 3 cups fat-free milk
- 1 large celery stalk chopped
- ½ cup onion chopped
- 2 cups portobello mushrooms sliced
- Salt and pepper to taste
- 1 pinch thyme
- 3 cups classic mixed vegetables peas, carrots, green beans, corn
- 2 potatoes peeled and cubed small
- 3 cups cooked chicken breast diced small
Instructions
- In a medium bowl, combine ½ cup of cold chicken stock with flour to create a slurry. Whisk until well blended and set aside.¼ cup flour, 3 cups chicken stock
- In a large pot, pour the remaining stock and milk, and slowly bring to a boil.3 cups fat-free milk
- Add the potatoes, celery, onion, mushrooms, thyme, fresh pepper, and frozen vegetables. Bring back to a boil.1 large celery stalk, ½ cup onion, 2 cups portobello mushrooms, Salt and pepper, 1 pinch thyme, 3 cups classic mixed vegetables, 2 potatoes
- Partially cover the pot and simmer on low for about 20 minutes, until the vegetables are soft.
- Add the chicken and slowly whisk in the slurry, stirring constantly as you add it.3 cups cooked chicken breast
- Continue cooking for another 2-3 minutes, until the soup thickens. Adjust salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Chicken: Save time by using rotisserie chicken instead of cooking chicken breasts from scratch. It adds extra flavor too! You can also use leftover turkey from Thanksgiving dinner to make turkey pot pie soup.
- Mix Up the Veggies: Swap in your favorite vegetables, like broccoli or sweet potatoes, for a fun twist.
- Thicker or Thinner Soup: For a thicker soup, add a bit more flour to your slurry. If it’s too thick, stir in a splash of milk or chicken stock.
- Herbs: Fresh thyme or rosemary can take the flavor to the next level.
- Gluten-Free: Use a gluten-free flour blend for the slurry to keep the recipe gluten-free.
- Dairy-Free: Substitute coconut milk, oat milk, or almond milk for a creamy, dairy-free soup.
Storage and Reheating Instructions
- Fridge: Once the soup has cooled completely, transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
- Reheat: To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of chicken stock or milk to bring it back to its creamy glory.
Nutrition
Recipe Notes and Tips
I have a few helpful tips to make your chicken pot pie soup even better:
- Chicken: Save time by using rotisserie chicken instead of cooking chicken breasts from scratch. It adds extra flavor too! You can also use leftover turkey from Thanksgiving dinner to make turkey pot pie soup.
- Mix Up the Veggies: Swap in your favorite vegetables, like broccoli or sweet potatoes, for a fun twist.
- Thicker or Thinner Soup: For a thicker soup, add a bit more flour to your slurry. If it’s too thick, stir in a splash of milk or chicken stock.
- Herbs: Fresh thyme or rosemary can take the flavor to the next level.
- Gluten-Free: Use a gluten-free flour blend for the slurry to keep the recipe gluten-free.
- Dairy-Free: Substitute coconut milk, oat milk, or almond milk for a creamy, dairy-free soup.
How to Store Leftover Chicken Pot Pie and Potato Soup
Storing leftovers is a breeze! Once the soup has cooled completely, transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of chicken stock or milk to bring it back to its creamy glory.
What to Serve With Chicken Pot Pie Soup
This hearty soup is practically a meal on its own, but pairing it with the right side dish can make it even better.
Try serving it with flaky biscuits, cornbread, a slice of crusty bread for dipping, or why not try baking some buttery puff pastry squares for a fun, crispy topping that gives you that true pot pie feel.
A light salad on the side also balances the richness perfectly. For a cozy treat, you could even top the soup with a mini baked pie crust!
More Cozy Soup Recipes You Will Love
If you love soup like me, try some of my favorite recipes.
Excellent Soup. Followed the recipe except for the mushrooms – which we don’t like. The smell of Chicken Pot Pie while cooking was terrific and the taste was spot on. Used rotisserie chicken both white and dark.
Delicious. Will definitely make again.
I love that’s its a recipe that you can tailor to your own tastes – so pleased you enjoyed it!