Happily Unprocessed / Recipes / Chicken Pot Pie Soup – An Easy and Simple Recipe
Written by Debi43 Comments
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Chicken pot pie soupis the perfect comfort food that can be enjoyed any time of the year. This recipe combines all the flavors you know and love in a chicken pot pie recipe without the crust and the baking.
Why This Recipe Works
If you like the traditional chicken pot pie but also enjoy a good soup, this combines the best of both of those worlds. Not to mention, the prep time is minimal and cooking time is less than an hour from start to finish.
Tips for Keeping it Simple
I am using left over chicken for this recipe which is really the best of all worlds because it uses chicken that is already cooked and it utilizes those pesky leftovers in your fridge.
However, you can also use a store bought, pre-cooked chicken or if you want to cook your own Rotisserie, we enjoy this recipe:
- How to Cook a Perfect Roasted Chicken
Another time saving tip is to use frozen veggies instead of fresh. This will save time with peeling, cutting and dicing carrots. These often cook faster than adding them in fresh also. We chose to use fresh carrots, but you don’t have to.
Ingredients
- Chicken – Chicken breasts are the perfect cut for baking and easily shredding with two forks.
- Potatoes – Yukon gold potatoes peeled and sliced into medium-small pieces will cook to perfection.
- Chicken Stock – You’ll need roughly 5 cups chicken stock to have a good amount of soup base.
- Cream – Similar to heavy cream, half and half creates a thickness to the overall creamy soup.
- Vegetables – Although you can add any veggies you like, the go-to for this recipe are onions, celery, carrots, peas, and corn.
- Seasonings – Minced garlic cloves, sea salt, black pepper, a bay leaf, and finely chopped parsley come together to add the perfect flavors.
- Flour – all purpose flour will help create the soup texture.
Step-by-Step Instructions for Chicken Pot Pie Soup
Step 1: Sauté vegetables.
- Sauté the onions, celery, and carrots in unsalted butter until they begin to soften. Add the garlic. (If you are using veggies, add them in later)
Step 2: Add the flour and broth.
- Add the flour to the cooked vegetables to begin thickening the soup. Add the chicken stock.
Step 3: Add potatoes.
- Add the potatoes and allow them to cook until they are just tender.
Step 4: Add remaining ingredients.
- Add the frozen peas, corn, the half and half, and finally, the cooked shredded chicken, bringing the soup to a simmer. Continue cooking until the soup is hot throughout.
What to Serve with this Soup
- Biscuits. Topping the soup with a biscuit will give it that chicken pot pie feel. Try our Honey Wheat Buns for a soft, deep dark pillowy biscuit.
- Bread – If you have the time, may we suggest our homemade Ciabatta bread? It’s so worth the time!
LOOKING FOR MORE COMFORT SOUP RECIPES?
- Chicken Gnocchi Soup – a restaurant copycat
- Five Star New England Clam Chowder – the reviews say it all
- Minestrone Soup – a true classic
- Broccoli and Cheddar Soup – another home run soup
Chicken Pot Pie Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 25 reviews
- Total Time: 40 minutes
- Yield: (8) 2 cup servings
Description
A delicious – comforting – wrap you up in a blanket kind of soup that comes together in under an hour. If you have time I encourage you to make this amazing ciabatta bread to go with it!
Ingredients
Scale
- 6Tbsp.Unsalted Butter
- 1 Cup Onion, chopped
- 2Carrots,chopped
- 2Celery sticks, chopped
- 3Garlic cloves,minced
- ⅓Cup Flour
- 5 Cups Chicken Stock
- ¾ teaspoon Sea Salt
- ½teaspoon Black Pepper
- 1lb.Yukon Gold potatoes,peeled and sliced into ¼” thick pieces.
- 4CupsCooked Chicken,(shredded)
- 1CupFrozen Peas
- 1CupCorn
- ½CupHalf and half cream
- 1 Bay Leaf
- ¼ cup parsley, finely chopped, plus more for garnish
Instructions
- Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
- Add the flour and stir and combine. Continue cooking and stirring for 1-2 minutes.
- Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
- Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
- Add the frozen peas and corn. Bring back to a simmer then the half and half and finally the cooked shredded chicken.
- Cook another 10 minutes or until the soup is hot and the chicken is heated through.
- Garnish with fresh parsley.
DEBI’s TIPS:
- To make this even faster, omit the fresh carrot and buy a frozen bag of mixed veggies
- Buy at store bought chicken and shred it instead of cooking your own.
- Add some oregano, thyme or basil to the recipe if you want a little more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
OTHER RECIPES YOU MAY LIKE
- Simple and Easy Homemade Chicken Broth
- Simple and Easy Game Day Chili
- Easy Copycat Panda Express Orange Chicken Recipe
- Easy Thai Butternut Squash Soup
More DINNER
- Baked Rigatoni with Fresh Mozzarella and a Hearty Meat Sauce
- Air Fryer Coconut Shrimp with Mango Dipping Sauce
- Copycat Chipotle Burrito Bowl with Cilantro Rice
Reader Interactions
Comments
PamLoved this soup and so did my family! Thank you for sharing!
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- Kristi
SOOOOOOOOOO good! Everyone LOVED IT!!
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- Brianna
Loveddd it. Added ritz crackers to bake at the end. Added an extra tasty touch
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- Barbra
I made this recipe yesterday, and my family enjoyed it so much. Thank you.
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- Michelle
This is sooooooooooo good. I think 10 minutes for the potatoes would have been better for me but that was my fault. Really good. Thanks for sharing.
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- Joan
Love the soup! I’m a big fan of chicken pot pie so I have been wanting to try this recipe! The only thing I might do different is to cook the celery & potatoes before I add them to the soup. It took much longer than it would have. I also added a little extra salt & a little thyme. I did use frozen peas & carrots & rotisserie chicken. I would definitely make it again. Thank you!
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- Darrell
I made a crockpot of this and it was gone in two days, wonderful flavor and hearty soup
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- patricia
This soup is killer! Great for a rainy chilly night.
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- Angelica
This came out great! I/ we loved every bite and will make it again!
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- Pam
Always looking for a good soup recipe and this one’s a keeper!
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- Carrie
Made this for our Souper Tuesday at work- I bought a couple of refrigerated pie crusts and cut them with a crinkle cutter into strip/chips, basted with butter and sprinkled with sea salt- baked for 10 min at 350°F- made for a nice topper! I made 1.5 sized recipe and added thyme, extra garlic salt, and paprika. So good!
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- Marti
Hi. I just cooked this up tonight and it turned out wonderfully. I pan fried 2 leg quarters to brown them, then poached them for 15 min per side. I added home grown veggies you suggested plus green beans. I added 1 can of Kirkland chicken breast along with the deboned chicken quarters and the poaching broth. I did add thyme and sage lightly and more pepper to taste. Hubby loves chicken pot pie and really enjoyed this recipe. Tomorrow he wants dumplings added so we’ll give that a try. Thanks for a great recipe.
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- Donna Federico
Can turkey be substituted for chicken? If so, any recommended seasoning changes?
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- Anonymous
When I made this, I substituted cooked shredded turkey for the chicken and it turned out great! I didn’t change any of the seasonings and it still tasted really good. Hope this helps!
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- Paula
Looks great and I can’t wait to try. When do you add the cream please x
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- Debi
in step 5
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- Heidi
I made this and it was SO good!! Husband-approved! But it did take me a long time to prep. But to be fair, I had a lot of interruptions and distractions. It’s a keeper, though!
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- Sabrina
I made this over the weekend and it was amazing. I used a bag of mixed vegetables as I love string beans.
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- Brookelynn
Amazing! Family loved this. Do you have the macros for this recipe?
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- Debi
I’m glad you all enjoyed it – I don’t have macros, sorry
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- Dar
This sounds delicious— would it work to substitute mashed potatoes.
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- Kaila
This was so good I made with the red lobster cheddar biscuits omg, i did make a few changes to my liking, I used 1.5 lbs of chicken cause that’s how much came in the pack , I sauted/steamed the chicken with the lid on and seasoned well with lawrys, lemon pepper, garlic, onion, Italian seasoning, and 1.5 lbs of Idaho potatoes and next time I will just use 4 cups of broth instead of the 5 so it can be a creamier thicker consistency I like, 10/10 recommend so glad I tried something new
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- Shelley
Just wanted to clarify, it is 3 to 4 teaspoons of sea salt not 3/4 tsp, right?
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- Debi
thanks Shelley – that was incorrect. I changed it to 3/4 of a teaspoon.
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- Shelley
Thank you! I was a little worried about that much so wanted to make sure. I am trying this today!
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- Nicole
This was so easy to make and so yummy. Just had to add some extra seasoning
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- Nan
I made this last week and it was absolutely delicious!
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- Carol
Sooo good. I pureed my potatoes with a bit of sour cream and mixed it in with the broth. It made it thick and creamy. 10/10 recipe!
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- Pamela Howard
Can you make in a crock pot
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- Carol
Soooo good. This is one of my new favorite soups.
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- susan
My family absolutely loved it!!! I will definitely make it again.
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- Debi
thanks Susan – I’m glad you gave it a try!
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- Debbie W
Can this be frozen?
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- Debi
yes it can
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- Kristen
I made this for a church dinner, everyone liked it, didn’t have any left.
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- Joy
❤️This makes a joyful tummy.❣️
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- Teresa
I made a huge pot of this and brought it work all week long. More than 1 person asked me for the recipe. I gave them your site.
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- Rose
Delicious! I added a few more seasonings such as ground sage, smoked paprika, and ground mustard. I ended up adding a little bit more broth at the end to even out the ratio. Served with canned buttermilk biscuits that soaked up all the liquid and tasted like dumplings. Highly recommend.
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- Cheryl
this soup turned out amazing! I made it for a soup contest at work and it was everyone’s favorite.
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- Tonya Evans
This was great!!! I made small changes but it was great
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- Sarah
Am I missing it? When do you add the chicken?
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- Debi
oops! Thanks Sarah – recipe has been corrected
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- Marie176
I made this just as the recipe stated, but I used heavy cream instead. I’m glad I did. It added just that touch of cream that I love. I served this over biscuits and it was just like chicken pot pie. Soooo good. I have to make it again!
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