This comforting Chicken Pot Pie Soup recipe skips the fuss of the crust and celebrates the rich, creamy filling. Like your favorite chicken pot pie, it’s chock full of tender chicken, buttery Yukon gold potatoes, and veggies, seasoned with cozy herbs.
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Why You’ll Love This Creamy Chicken Pot Pie Soup Recipe
- No Muss, No Fuss. Crock Pot Chicken Pot Pie and Chicken Pot Pie With Biscuits make pot pie easy, but getting rid of the topping altogether is easiest of all. With chicken pot pie soup, you’re making the filling—and then that’s it. No rolling dough, no baking, dinner’s just done.
- Hearty and Satisfying. The chicken, potatoes, and creamy broth make it so filling, you don’t need anything else on the side (except for maybe some Homemade Dinner Rolls).
- Comfort Food Goodness. Like Crock Pot Chicken and Dumplings, this chicken pot pie soup is the kind of cozy meal you crave on a chilly winter day. And just like Homemade Chicken Noodle Soup, it’s great for when you’re feeling under the weather. It will cure whatever ails you!
- Reader Approved. This recipe is based on my fan-favorite Healthy Chicken Pot Pie. If you love chicken pot pie, you’re going to love this soup!
How to Make Chicken Pot Pie Soup
The Ingredients
- Unsalted Butter. Using butter adds a nice richness and flavor to the chicken pot pie soup.
- Cremini Mushrooms. Also known as baby bella. These are more flavorful than your standard white mushrooms.
- Celery. Builds flavor in the soup.
- Seasonings. Garlic powder, kosher salt, dried thyme, rubbed sage, and ground black pepper.
- All-Purpose Flour. This makes the soup thick and creamy.
- Milk. You can use whatever you keep on hand. Whole milk will give you the richest soup.
- Reduced-Sodium Chicken Broth. Or chicken stock, which is usually (but not always, so be sure to check) light on salt.
- Yukon Gold Potatoes. Other varieties work too, but I prefer Yukon golds for their buttery flavor.
- Frozen Mixed Vegetables. Carrots, green beans, corn, and peas, or whatever you like in your pot pie filling.
- Cooked Shredded Chicken. Use rotisserie chicken, Instant Pot Shredded Chicken, or follow this tutorial: How to Make Shredded Chicken.
- Parsley. For a pop of color and fresh finish.
The Directions
- Cook the Mushrooms. Melt the butter with the oil in a Dutch oven over medium-high heat and brown the mushrooms.
- Add the Celery and Seasonings. Cook until the celery softens.
- Add the Flour. Sprinkle it evenly over the veggies and cook until it turns golden.
- Stream in the Liquid. First the milk, then the broth. Add the potatoes and simmer partially covered for 10 minutes.
- Finish. Stir in the frozen veggies and cook partially covered until the potatoes are tender and the soup is thick. Add the chicken, season to taste, and serve with parsley for garnish. ENJOY!
Recipe Variations
- Make Vegetable Pot Pie Soup. Omit the chicken and use vegetable broth instead of chicken broth. You can add more veggies to make up for the chicken, or add drained and rinsed chickpeas or white beans.
What to Serve with Chicken Pot Pie Soup
- Biscuits. This Drop Biscuit Recipe is perfect on the side or for floating in the soup.
- Bread. Soak up every last bit of chicken pot pie soup with Roasted Garlic Potato Rolls or Rosemary Olive Oil Bread.
- Crackers. Ranch Crackers add some crunch, or go with good old fashioned oyster crackers.
- Salad. This Arugula Salad goes with everything!
Recipe Tips and Tricks
- Make Sure You Brown the Flour. Toasting the flour in the butter and oil replaces that pasty raw flour flavor with a subtle nuttiness. Once you add the flour, keep stirring until it turns golden.
- Cut the Potatoes to the Same Size. This ensures that they cook evenly. Hard, raw potatoes kind of kill the comfort food vibes of chicken pot pie soup.
- Slowly Add the Liquid. To prevent lumps, you’ll want to sloooowly stream in the milk and broth while stirring constantly. If you dump it all in at once, you’ll have little blobs of flour in the broth. Unpleasant!
- Don’t Worry About Peeling the Potatoes. The skins on Yukon gold potatoes are thin, so there’s no need to peel them. Get that extra fiber and save yourself some work!
Chicken Pot Pie Soup
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings
This creamy chicken pot pie soup recipe is loaded with tender chicken, potatoes, and veggies. Like chicken pot pie, without the fuss of the crust!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (baby bella), sliced
- 1 cup celery ¼ inch diced, about 3 medium stalks
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 cups milk of choice plus additional as needed
- 1 14.5-ounce can reduced sodium chicken broth
- 2 medium Yukon gold potatoes ½-inch diced
- 1 (12-ounce bag) frozen mixed vegetables such as carrots, green beans, corn, and peas
- 2 cups cooked shredded chicken
- Chopped fresh parsley for serving
Instructions
- Heat the oil and butter in a large Dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Once the butter melts, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.
- Add the celery, garlic powder, salt, thyme, sage, and pepper. Continue cooking until the mushrooms have browned more deeply and the celery begins to soften, about 3 minutes more.
- Sprinkle the flour over the top and cook 1 minute, stirring so that the flour turns golden and all of the white bits disappear. While stirring, slowly splash in the milk. Gradually add the broth, continuing to stir to prevent lumps from forming.
- Add the potatoes. Increase the heat to bring the soup a low simmer, partially cover the pot, and let cook 10 minutes, adjusting the heat as needed to maintain a gentle simmer.
- Stir in the frozen mixed vegetables, then partially cover once more. Continue to simmer until the vegetables are hot, the potatoes are tender, and the soup has thickened, 10 to 15 additional minutes. Adjust the heat as needed to that the stew simmers but does not bubble aggressively.
- Stir in the chicken. Taste and adjust seasoning as desired. Serve hot with a sprinkle of fresh parsley.
Notes
- TO STORE: Store chicken pot pie soup in an airtight container in the refrigerator for up to 4 days. Because potatoes are mealy when frozen and thawed, I don’t recommend freezing this recipe.
- TO REHEAT: Warm up the soup on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. If needed, you can add more broth or milk to thin it out a bit.
Nutrition
Serving: 1(of 4)Calories: 403kcalCarbohydrates: 33gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 71mgPotassium: 1162mgFiber: 3gSugar: 8gVitamin A: 587IUVitamin C: 18mgCalcium: 212mgIron: 3mg
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Chicken soups are cozy, comforting, and a favorite for chilly weather! Try these recipes too.
I just made this for lunch, it was extremely good. As with all your recipes this is perfect! I had a great deal of leftovers which I put in containers and put in the freezer, hopefully it will last a while. Thank you for all the work you do putting these fabulous recipes and videos together. Your book is great btw. 🙂
Makes me so happy to hear, thank you Amber!
We had a huge family gathering and every family brought a pot of soup to share. I chose this recipe and it was the only pot that was nearly empty. I doubled the recipe but otherwise, prepared it as directed and kept it warm in a crockpot. It was delicious, comforting and loved by all. My only regret is that I didn’t make a triple or quadruple batch so that I could’ve enjoyed the leftovers.
Makes me so happy to hear, thank you Kimberly!
I tried this last night! What a HIT! I used almond milk and it was still so creamy and so delicious! Plus, it’s easy to make! I will make this again and again. :)
So glad to hear! Thank you Becky!
My husband and I absolutely love this soup! I make biscuits and rolls to have with it. This soup is the ultimate comfort food!!! For those wondering, I freeze it and it seems to be fine when I thaw and reheat.
Great to hear! Thank you Michele!