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    Chicken Pot Pie Soup

    April 30, 2024

    This chicken pot pie soup is everything you love about the classic dish–it’s rich and creamy, and the perfect thing to eat on a chilly evening. We serve with biscuits so we don’t miss a single drop.

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    a pot of homemade chicken pot pie soup being stirred with a wooden spoon
    Photography by Gayle McLeod

    Want More Cozy Chicken Soup Recipes?

    Creamy Chicken Pot Pie Soup

    Delicious spoonfuls of chicken pot pie soup. That’s right. It’s your favorite comfort food in an even more spoonable form. We’re going all out cozy with Onion Chive Biscuits and Roasted Broccoli, and a crisp Italian Salad isn’t a bad idea either! For all the chicken soup lovers, there’s also our Creamy Chicken Tortellini Soup, easy Chicken Noodle Soup or our creamy Chicken a la King, too.

    sliced carrots, celery, onion, butter, peas, potatoes, chicken, stock, milk, spices and fresh herbs in prep bowls

    Ingredients You’ll Need For Old Fashioned Chicken Pot Pie Soup

    • Carrots, celery, onion, and garlic

    • Flour and chicken stock

    • Yukon gold potatoes

    • Salt, pepper, celery seed, garlic powder, and thyme

    • Whole milk

    • Frozen peas

    • Shredded chicken

    flour added to a pot with carrots, celery, and onion that have been cooked in butter
    chicken stock being poured into a pot with butter, flour, carrots, celery, and onion
    potatoes, spices, stock, butter, flour, carrots, celery, and onion cooking in a large pot
    frozen peas, chicken, potatoes, spices, stock, butter, flour, carrots, celery, and onion cooking in a large pot

    How to Make This Easy Chicken Pot Pie Soup

    • Build the flavor – In a large pot, cook carrots, celery, onion, and garlic in butter.

    • Thicken the soup – Sprinkle in the flour and cook, stirring constantly, until a thick paste has formed, about 2 minutes.

    • Add the goods – Slowly stir in the chicken stock. Add the potatoes, salt, pepper, celery seed, garlic powder, and thyme.

    • Heat it up, then cool it down – Bring to a boil over medium-high heat, then reduce the heat to low. Simmer, stirring often, until the potatoes are tender and the soup begins to thicken, 15 to 20 minutes.

    minced thyme and parsley being added to a pot of homemade chicken pot pie soup
    a pot of homemade chicken pot pie soup with potatoes, chicken, carrots, celery, peas and onions

    How to Store Leftover Chicken Pot Pie Soup + Tips

    • Storage: Soup can be stored in an airtight container for up to 4 days in the fridge. We recommend not freezing this soup, because potatoes turn mushy when they’re reheated from frozen. Alternatively, if you leave out the potatoes and add later, you could freeze.

    • A note on shredded chicken: Rotisserie chicken is our favorite shortcut to delicious soup, but we also know that sometimes you just need to use up a chicken breast that’s been in the back of the freezer. Use our method for perfectly shredded chicken or make your own rotisserie style roast chicken. Our recipe calls for 4 cups of shredded chicken, which is the same as 3 chicken breasts, pre cooked or rotisserie.

    • Vegetarian version: Yes! Make this vegetarian by using veggie stock and add sliced mushrooms instead of chicken!

    • Can you make this gluten free? Yes! Skip the flour. Make a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water. After you’ve added the chicken stock, slowly stir in the slurry. If you want it thicker, create another slurry and add 1 tablespoon at a time.

    a bowl of homemade chicken pot pie soup sprinkled with pepper in a bowl being served with biscuits.

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    Chicken Pot Pie Soup

    Updated on April 30, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  40 min
    • Calories:  461
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    Ingredients

    • ½ cup (1 stick) salted butter
    • 4 medium carrots, ¼-inch slices (about 2 cups)
    • 3 celery ribs, cut into ¼-inch slices (about 1 cup)
    • 1 cup chopped yellow onion
    • 2 garlic cloves, minced
    • ⅓ cup all-purpose flour
    • 6 cups chicken stock
    • 1 pound yukon gold potatoes, peeled and cut into ½-inch cubes
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper, plus more for serving
    • ½ teaspoon celery seed
    • 1 teaspoon garlic powder
    • 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
    • 2 cups whole milk
    • 2 cups frozen peas
    • 4 cups shredded chicken
    • ¼ cup Italian parsley, finely chopped, plus more for serving

    Method

    1. Melt the butter in a large pot over medium-high heat. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.

    2. Sprinkle in the flour and cook, stirring constantly, until a thick paste has formed, about 2 minutes. Slowly stir in the chicken stock. Add the potatoes, salt, pepper, celery seed, garlic powder, and thyme. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer, stirring often, until the potatoes are tender and the soup begins to thicken, 15 to 20 minutes.

    3. Stir in the milk, peas, and chicken. Return to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the peas and chicken are warmed through, about 5 minutes more. Stir in the parsley.

    4. Divide the soup among six bowls. Top with parsley and pepper to serve.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 461
    • Protein 26 g
    • Carbohydrates 39 g
    • Total Fat 22 g
    • Dietary Fiber 5 g
    • Cholesterol 127 mg
    • sodium 523 mg
    • Total Sugars 10 g

    Chicken Pot Pie Soup

    Questions & Reviews

    Join the discussion below.

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    • Katy

      To make dairy free, do you think subbing olive oil for butter and canned coconut milk for the whole milk would work? Or do you think this would change the taste too much?

      We think it would be ok! Hope you enjoy!

    • Emily

      As all of your other recipes, this was delicious. Made just as written. I love how much it made too - enough that we could enjoy leftovers the next evening. This is definitely a winner.

      Thanks Emily, we are so glad you loved it!

    • Becca

      I’m back again for another plate of TMP cuisine. This dish SLAPS, or that’s what the kids are saying these days, I think. I needed something a little different than my go to meals and this recipe fit the bill perfectly. Did I add a little extra liquid for my personal preference? Sure! Was it still incredibly delicious? You bet!!! Will I be back again next week to share another ridiculous but highly rated review? More than likely :P

      We're here for it, we want to read all your reviews! Glad you loved it Becca!

    • Bonnie

      Such a delicious soup! It tastes just like eating a pot pie. Great dinner on a chilly fall or winter evening. I made it gluten free and dairy free with no problem.

      Thanks Bonnie, we are so glad you loved it!

    • Jenn

      This soup was comforting and delicious with very little effort. I used rotisserie chicken which worked great. I will definitely make this again.

      Thanks Jenn, we are so happy you loved it!