This Chicken Pot Pie Soup is one of my favorite soups to bust out in the fall when the temperatures start to drop. I can’t decide which is my favorite, this soup, my chicken enchilada soup, or this cheesy potato soup.

This soup gives you plenty of chicken, and veggies in every bite, and it all tastes like the filling of your favorite chicken pot pie. It all comes together and gives you so much comfort in a bowl! It’s heart, rich, and so cozy!

The soup is loaded with carrots, onion, potatoes, celery, corn, and peas so that every bite is extra chunky and loaded! But you can totally customize the soup to whichever veggies you like!

Why you’ll love this Soup

• Quick and Easy: This soup comes together in about thirty minutes, and can be made all in one pot!
• Creamy and Comforting: Just like the filling of a pot pie, its full of a rich and creamy broth, that is packed with veggies and chicken!

Ingredients You’ll Need

• Butter: You’ll use some butter to sauté the vegetables. You can use salted, or unsalted butter.
• Onions: Dice it up small so your kids don’t even notice it, it adds a great flavor to the broth.
• Chicken: You’ll want a few cups of cooked chicken, I love using leftover rotisserie chicken, or grilled chicken from another meal.
• Heavy Cream: This makes the soup rich and creamy! You can substitute half and half if desired.
• Chicken Stock: Any store bought broth or stock will work great.

How to make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables. Melt some of the butter and add in the onions and cook for a couple of minutes. Add in the potatoes, carrots and celery and cook for a few minutes until the veggies start to get tender.

Step 2: Make your Roux. Add in the extra butter and the flour and cook for a minute, stir to coat the vegetables in the flour.

Step 3: Add in the Broth. Slowly pour in the broth and let the soup simmer until the soup has thickened and the potatoes are tender.

Step 4: Add the Rest. Add in the shredded chicken, peas, corn, and heavy cream. Simmer for a couple more minutes until everything is heated through. Serve the soup hot with some pie crust pieces, or a side of biscuits!

Storage Instructions

Let the soup cool to room temperature, then transfer it to an airtight container. The soup should be stored in the fridge, and can be stored for up to 3 or 4 days. Reheat the soup in a small sauce pan over low heat, stirring occasionally until it is heated through. If you make the pie crust pieces store those in a bag or container at room temperature so they stay crispy. If they soften you can reheat them in the air fryer or oven for a few minutes until crispy.

This soup is so easy to make, and is all made up in one pot in only 30 minutes! Its the perfect bowl of comfort when you’re craving something cozy, and need something delicious on a busy night! I promise your family will love it for dinner, of of course, save the leftovers for an easy lunch the next day!

More Soup Recipes:

• Creamy Chicken Noodle Soup
• Chicken Curry Soup
• Creamy Basil Tomato Soup Recipe
• Creamy Gnocchi Soup
• Delicata Squash Soup
• Broccoli Cheese Soup

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Chicken Pot Pie Soup

This Chicken Pot Pie Soup has everything you love about a classic chicken pot pie, in a warm and creamy bowl of soup that is bursting with flavor! The soup is packed full of vegetables, tender chicken, and a creamy broth, that is all topped with flaky pie crust pieces, or enjoyed with fluffy biscuits. Its hearty, made in one pot, and ready in about 30 minutes, so its the perfect weeknight dinner when you want something super comforting!

Course Dinner, Soup

Cuisine American

Keyword Chicken Pot Pie Soup, Comfort Food

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 319kcal

Ingredients

For the Soup:

• 1/4 cup Unsalted Butter (divided)
• 1 cup Diced Onion
• 1 tsp Minced Garlic
• 1 cup Diced Potatoes
• 1 cup Sliced Carrots
• 1 cup diced celery
• 1/4 cup All Purpose Flour
• 4 cups Chicken Stock
• 3 cups Shredded Chicken
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 1/2 cups Heavy Cream (can be subbed for half and half)
• 1 tsp Salt
• 1/2 tsp Thyme
• 1/2 tsp Rosemary
• 1/4 tsp Black Pepper

For the Pie Crust:

• 1 pie crust (homemade or store bought)

Instructions

For the Soup:

• In a large pot, melt 2 TBS of the butter over medium high heat.  Add in the onions and cook for about 2-3 minutes.  Add in the minced garlic and cook for about a minute. 1/4 cup Unsalted Butter, 1 cup Diced Onion, 1 tsp Minced Garlic
• Add in the potatoes, carrots, and celery. Cook for about 5 minutes until the vegetables start to get tender. 1 cup Diced Potatoes, 1 cup Sliced Carrots, 1 cup diced celery
• Add in the remaining butter and cook until melted. Add in the flour and stir it to coat the vegetables and create a roux (a thickener), cook for 1-2 minutes. 1/4 cup All Purpose Flour,
• Slowly pour in the chicken broth, while stirring, until combined. Allow the soup to come to a boil, the lower the temperature to medium low, and cook until the soup starts to thicken, about 8 minutes. 4 cups Chicken Stock
• Add in the chicken, peas, corn, heavy cream, salt, thyme, rosemary, and pepper. Cook for about 5 minutes until everything is warm throughout. 3 cups Shredded Chicken, 1 cup Frozen Peas, 1 cup Frozen Corn, 1/2 cups Heavy Cream, 1 tsp Salt, 1/2 tsp Thyme, 1/2 tsp Rosemary, 1/4 tsp Black Pepper
• Serve the soup hot.

For the Pie Crust:

• Heat the oven to 400 degrees.  Spread out the pie crust and cut into slices using a knife or pizza cutter. 1 pie crust
• Place pie pieces on a baking sheet lined with a nonstick liner.  Bake for 12-15 minutes until the pie pieces are golden brown. 

Video

Notes

• Dutch Oven: A dutch oven is one of our favorite kitchen tools for making soup. This 4 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven.
• Rotisserie Chicken: Use a rotisserie chicken, leftover shredded, grilled or roasted chicken to save time!
• Add the Carbs: Bake up strips of pie crust, biscuits, bread, rolls, or serve with crackers because they add a nice crunch, flavor, and who doesn’t love the carbs?

Nutrition

Calories: 319kcal | Carbohydrates: 24g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 533mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3298IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

This Chicken Pot Pie Soup was first posted on September 19, 2018. The photos and blog text were updated on October 9, 2026 for clarity.

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