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Chicken Pot Pie Soup has the classic flavors of chicken pot pie, with all the creamy, savory goodness, in soup form. Easy to make in one-pot, this hearty, creamy chicken soup is packed with tender chicken, veggies, and a super flavorful broth. This is pure comfort food that feeds a crowd and makes delicious leftovers! A satisfying one-pot meal that’s perfect for chilly nights or when you just need a comforting dinner.
One-Pot Creamy Chicken Soup
We all know that chicken soup is a classic, but this Chicken Pot Pie Soup recipe leans more towards the heartier side. Made with tender chunks of chicken (or shredded chicken), gold potatoes, fresh herbs, and plenty of veggies in a rich, velvety broth.
Why You’ll Like Chicken Pot Pie Soup Recipe
• It’s just delicious! All the Flavor of Pot Pie with no crust needed.
• Hearty and Filling with chicken, potatoes, veggies, and a creamy broth.
• Easy One-Pot Meal ready in about an hour. A cozy weeknight dinner.
• Great for Leftovers and meal prep.
• Customizable with different proteins, veggies, or carb swaps.
• Pure Comfort Food in every creamy bite of this creamy chicken vegetable soup!
If you love the flavors of a traditional chicken pot pie but want something a little easier and quicker (and without the crust), this easy creamy chicken soup recipe is a great option.
When the weather turns a little cooler, I’m on the hunt for the best soup recipes. This is definitely one of my favorite chicken soups ever! Try it with my Air Fryer Cornbread Muffins.
Ingredients For Chicken Pot Pie Soup
Exact amounts are in the recipe card below.
Unsalted Butter: For sautéing and flavor & richness.
AROMATICS: Onion, Celery, Carrots, Garlic
CHICKEN: Chicken Breast, boneless thighs, or cooked & shredded or cooked ground chicken (or chicken meatballs) can be used.
SEASONINGS: Salt, Black Pepper, Garlic Powder, Onion Powder, Dried Sage, Fresh Rosemary (or dried)
All-Purpose Flour: To add a little thickness and velvety texture.
Chicken Broth: Low sodium so you can control the salt.
Small Gold Potatoes: Or use red or russet (peel russets).
Frozen Mixed Vegetables: A great way to add veggies and color with no chopping.
Heavy Cream: Just enough to add creaminess and richness.
Fresh Parsley: For bright, herby flavor and pretty flecks of color.
Ingredient Variations
You can really make this soup with any variation you want to fit your diet or preference. Here are some great suggestions:
Carb & Base Swaps
- Swap out the potatoes:
- Gnocchi – Use store-bought potato gnocchi in place of potatoes. Add in the last 10–12 minutes of simmering for a pillowy-soft texture.
- Egg Noodles – Give the soup a “chicken noodle pot pie” feel. Stir in cooked egg noodles just before serving.
- Biscuits or Dumplings – Drop biscuit dough or dumpling dough into the hot soup and simmer covered until cooked through.
- Cauliflower Florets – Great low-carb alternative! Simmer with the broth until tender.
Protein Variations
- Change the flavor with different meats:
- Rotisserie Chicken – A shortcut option that adds a lot of flavor and saves you time.
- Italian Sausage – Use mild or spicy sausage. Brown it first and drain any excess fat.
- Leftover Turkey – Perfect for the holidays, just swap in shredded or cubed leftover turkey for the chicken.
- Bacon or Pancetta – Add a few slices of chopped, crisped bacon for a smoky flavor boost (especially good with creamier versions).
Vegetable Options
- Try different veggie combos to suit your taste or the season:
- Fresh Green Beans – Blanch and add near the end to keep their bright color and texture.
- Mushrooms – Sauté with the onions and celery for earthy depth.
- Sweet Potatoes – A colorful and nutrient-rich substitute for gold potatoes.
- Zucchini or Summer Squash – Add during the last 10 minutes of cooking to avoid overcooking.
How To Make Chicken Pot Pie Soup
Prep Time: 20 min | Cook Time: 45 min | Total: ~1 hour 5 minutes
Sauté The Veggies
• In a Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the onion and celery and cook for about 5 minutes. Then stir in the carrots and cook another 3 minutes.
Add Chicken and Seasonings
• Stir in the garlic, cubed chicken, salt, and pepper. Cook until the chicken is mostly cooked on the outside. Add garlic powder, onion powder, sage, and rosemary. Mix well.
Make The Base
• Sprinkle the flour over the mixture and stir constantly for a minute or so to coat everything.
• Slowly add the chicken broth, stirring to combine.
Add Potatoes & Simmer
• Add the chopped potatoes. Bring the soup to a simmer, then reduce the heat to medium-low. Cover with the lid ajar and let it simmer until the potatoes are fork-tender.
Finish The Soup
• Stir in the frozen mixed vegetables and heavy cream. If using pre-cooked chicken, add it now.
• Add the chopped parsley. Let the soup simmer for another 5 minutes to heat everything through.
Taste & Serve
• Adjust salt or pepper if needed, then serve hot. This soup is delicious with crusty bread or biscuits!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat until warmed through.
Freeze leftovers – This soup freezes well for up to 2 months. For the best texture, freeze before adding the cream and finish when reheating.
More delicious and Easy Soup Recipes
Creamy Cauliflower Soup
Sausage Sweet Potato Chili
Slow Cooker Minestrone Soup
Slow Cooker Split Pea Soup
If you make this chicken pot pie stew recipe, please leave a comment below with a star rating. I’d love to hear from you!
Chicken Pot Pie Soup
Equipment
- 5-quart or larger Dutch Oven or Heavy Bottomed Soup Pot
Ingredients
- 1 stick Unsalted Butter
- 1 large Onion
- 1 cup Chopped Celery
- 2 Carrots, chopped
- 4 cloves Garlic, minced
- 2 pounds Chicken Breast, cubed
- 1 Tablespoon Salt
- 1 teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 2 teaspoons Dried Sage, rubbed
- 2 sprigs Fresh Rosemary, minced (or 1 tsp dried, crushed)
- ⅓ cup Flour
- 6 cups Chicken Broth
- 1 pound Small Gold Potatoes (cut in 2-inch pieces)
To Finish:
- 1 12-ounce package Frozen Mixed Vegetables
- ¾ cup Heavy Cream
- ¼ cup Chopped Fresh Parsley
Instructions
- Heat a Dutch Oven or heavy bottomed soup pot over medium-high heat. Then add the butter, onion, and celery. Cook, stirring occasionally, about 5 minutes to soften.
- Add the carrots and cook for 3 minutes, stirring occasionally.
- Add the minced garlic, chicken, salt, and black pepper. Cook about 5 minutes, until the outside of the chicken is no longer pink (if using pre-cooked chicken, you will add that later).
- Add the garlic powder, onion powder, sage, and rosemary. Stir well.
- Stir in the flour and cook a minute or so, stirring constantly.
- Stir in the chicken broth.
- Add the potatoes and bring to a simmer. Lower the heat to medium-low and cover the pot, leaving the lid ajar. Simmer until the potatoes are fork-tender.
- Add the frozen mixed vegetables (here is where you add pre-cooked chicken, if using), heavy cream, and the parsley. Stir well, then bring to a simmer again and cook for 5 more minutes.
- Taste and adjust seasoning, if needed.
- Serve hot with crusty bread or a green salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
