Chicken Pot Pie Soup

This chicken pot pie soup is creamy, hearty and super delicious with simple ingredients. It has all the flavors of chicken pot pie but is easy to make in one pot and no crust!

Creamy Chicken Pot Pie Soup

This chicken pot pie soup is adapted from my family’s favorite chicken pot pie recipe. It has all the comforting flavors of chicken pot pie but it’s made in one pot with no need to make a crust.

We love serving this hearty soup with homemade biscuits, however, you could serve it with pie crust crackers, oyster crackers or as is. More creamy soup recipes we love include clam chowder, corn chowder and crockpot potato soup.

Recipe Ingredients

Chicken pot pie soup is a creamy, savory, and comforting dinner that is a favorite easy dump-and-go soup that can be made all in one pot!

Find the full printable recipe with specific measurements below.

• Chicken: Cooked chicken makes this soup come together in a flash.
• Vegetables: All of the favorites give this soup its hearty flavor, including potatoes, carrots, celery, onion, and frozen peas.
• Seasonings: I like to use a mixture of thyme, nutmeg, salt, and pepper to balance the veggies.
• Chicken stock: This helps cook the veggies and amp up the chicken flavor.
• All-purpose flour: To make the soup thicker, I cook flour with the veggies before I add the stock.
• Half-and-half: This is what gives the soup its creaminess.

How to Make Chicken Pot Pie Soup

Just a few steps to make this easy chicken pot pie soup. Just saute, boil, and then simmer until the ingredients are soft and tender.

1. Sauté. In a large pot over medium heat, melt butter. Then add potatoes, carrots, celery, and onion and cook until onions are tender (roughly 5 minutes).
2. Boil. Next, stir in the flour until blended. Then slowly add chicken broth, salt, pepper, thyme, and nutmeg and bring to a light boil over medium-high heat. Make sure to stir occasionally. Boil until the potatoes are fork-tender.
3. Stir. Reduce heat to low so the soup is no longer at a boil. Add a spoonful of the soup to the half and half to temper it. Then slowly stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper, and thyme if desired.

Tips and Variations

• Vegetables: Feel free to add more veggies like corn, mushrooms, or green beans.
• Chicken: Use a rotisserie chicken to make this recipe a little easier.
• Substitute: Instead of chicken, leftover roasted turkey at Thanksgiving could be used as part of your collection of recipes with leftover turkey.
• Healthy: Can sub milk for half-and-half if you’d like to lighten it up a bit.
• Pie crust crackers. Just bake the pie crust (homemade or store-bought) until brown and crispy, then break it into pieces and top your soup with the desired amount!

Storage

• Store: Store for 4-5 days in the refrigerator in an airtight container. Warm up in the microwave or on the stovetop until warmed through. Keep in mind that the soup may not last as long if your chicken is a few days old.
• Freeze: Once cooled, store soup in an airtight container or freezer bag and place it in the freezer. Thaw overnight in the fridge and reheat on the stove or microwave. If the soup has thickened, add a splash of chicken broth.

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