Easy Chicken Pot Pie Soup {with cream of chicken soup}
This easy chicken pot pie soup recipe is a comforting soup made with cream of chicken soup, veggies, tender chicken, and has TONS of flavor. This delicious soup is perfect to cozy up to during the colder months, and the familiar flavors make it a huge hit with both adults and kids. It’s a delicious and satisfying soup with super simple ingredients!
If you love the flavors of chicken pot pie, you have to try my easy chicken pot pie casserole!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Easy Chicken Pot Pie Soup:
INGREDIENT NOTES
Chicken: This is a great recipe to use leftover chicken, either from roasted chicken, shredded chicken, or freshly made blackened chicken. Any kind of cooked chicken meat will work here.
Corn: A can of creamed corn or sweet-style corn adds flavor, and a delicious, creamy texture.
Carrots and peas: There’s so much flexibility when it comes to these ingredients. Feel free to throw in frozen carrots, canned peas, or fresh carrots and peas (my husband hates peas so I always leave them out if I make it for him!)
Potatoes: Russet potatoes or Yukon gold potatoes work well in this chicken pot pie soup.
HOW TO MAKE EASY CHICKEN POT PIE SOUP: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: In a large stockpot or Dutch oven over medium heat, melt butter. To the melted butter, add diced yellow onion and celery. Stir and cook for a few minutes until soft and onions are translucent.
Sprinkle flour over the veggies and mix to create a thick paste, using a wooden spoon or whisk to combine the mixture. Cook for about one minute, stirring often to create a roux.
Step 2: Add chicken stock and spices and stir well. Add diced potatoes and bring the mixture to a boil with the pot covered partially. Cook for about 15-20 minutes or until potatoes are tender.
Step 3: Add chicken, peas, corn, and carrots and mix well to combine.
Step 4: Add cream of chicken and bring to a gentle simmer.
Step 5: Simmer the chicken pot pie soup over medium heat for 5-8 minutes or until carrots are tender. Stir in chives, if using, and serve immediately over biscuits.
RECIPE TIPS & TRICKS
- Take the time to saute veggies. Allow the onions and celery to saute until soft and translucent. This builds a flavorful base for the soup, enhancing the overall taste.
- Even flour distribution. When adding the flour to create a thick paste, don’t dump it in one place. Dust it evenly over the vegetable mixture to help prevent lumps and guarantee a smooth consistency.
- Slowly add broth. Pour the chicken stock gradually into the vegetable and flour mixture while stirring or whisking often to avoid any flour lumps.
Confidence Tip
Use store-bought biscuit dough to make effortless biscuits for this soup. Throw them in the oven while the soup simmers.
STORAGE & REHEATING
Storage: Store leftover soup in an airtight container in the fridge for up 4 days. Make sure the soup has cooled to room temperature before placing it in the refrigerator to maintain freshness.
Reheating: To reheat soup, gently warm over medium-high heat in a small saucepan, stirring occasionally until warmed through. If reheating in the microwave, heat in short intervals, stirring in between to ensure even heating. Add a splash of chicken stock, if needed,
Freezing: This soup is very freezer-friendly. Transfer it to freezer-safe containers, leaving some headspace for water expansion. Freeze for up to 3 months and thaw overnight in the fridge when ready to enjoy again.
ADDITIONS & SUBSTITUTIONS
ADDITIONS:
- Other veggies – Consider adding other vegetables like mushrooms, green beans, or broccoli florets.
- Fresh herbs – Garnish with fresh herbs like parsley, dill, chives, or even a pinch of fresh thyme.
SUBSTITUTIONS:
- Turkey for chicken – While traditional chicken pot pie calls for chicken, this is a great soup to use up any leftover turkey meat.
- Seasonings – To make it easy and convenient, use pre-made Italian seasoning or poultry seasoning to give the soup instant flavor. And consider simmering with bay leaves for extra savory taste.
YOUR QUESTIONS ANSWERED
This classic chicken pot pie is typically served with biscuits or crackers. Alternatively, serve it with air fryer garlic bread or regular garlic bread baguette. Because this great soup is so hearty and satisfying, it doesn’t need much anything else to keep you full all evening long.
Yes, you can adapt this recipe for the slow cooker by adding the sauteed veggies and the rest of the ingredients to the crockpot. Cook on low for 6-8 hours or 3-4 hours on high or until cooked through and thickened.
You can easily adjust the thickness of this soup by altering the amount of flour you use. Use less to make it thinner and more to add more richness to the soup. Additionally, you can simmer uncovered to allow some liquid to evaporate. Or add more broth or water to gradually thin out the soup or until you reach the desired consistency.
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I hope you love this Easy Chicken Pot Pie Soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Easy Chicken Pot Pie Soup
Ingredients
- 4 tbsp salted butter
- 1/2 cup onion, chopped
- 2 celery sticks, cut into bite-sized pieces
- 1/3 cup all-purpose flour
- 6 cups chicken stock or broth
- 2 tsp sea salt or kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 potatoes, peeled and cubed into 1/4 inch pieces russet potatoes or Yukon golds work well
- 4-5 cups shredded chicken rotisserie chicken or this shredded chicken are both great
- 1 cup frozen green peas (or 1 15oz. can)
- 1 14.75 oz. can sweet cream-style corn regular canned corn (drained) or frozen corn works too
- 1 cup carrots, sliced frozen carrots are fine!
- 2 10.5 oz. cans cream of chicken soup
- 1 tbsp dry or fresh chives (optional)
- 1 can refrigerated biscuits (or homemade!) optional, for serving
Instructions
- Cook Veggies: In a large stock pot or Dutch oven over medium heat, add butter. When butter is melted, add onions and celery. Mix and cook for a few minutes until soft.
- Thicken: Sprinkle flour over the veggies and mix to create a thick paste. You can use a wooden spoon or a whisk. Cook about 1 minute, stirring/whisking often.
- Add: Add chicken stock and spices (salt, pepper, garlic powder, and onion powder). Stir/whisk well. Cook a few minutes until slightly thickened.
- Add: Add diced potatoes and bring to a boil, partially covered for 15-20 min or until potatoes are tender. Once potatoes are tender, add chicken, peas, corn, carrots, and cream of chicken soup. Mix well.
- Simmer and Finish: Simmer over medium heat for 5-8 minutes or carrots are tender (if you are using fresh carrots, this will take a bit longer). Stir in chives (if using) and serve immediately with biscuits!
Notes
- Put your biscuits in the oven during Step 4 so everything is done at the same time!
What a terrific comfort meal. No leftovers over here! Family wants this again!
This is a new favorite at our house. Even my picky eaters liked it. They keep asking me to make it again.
This looks absolutely delicious! I love the idea of converting the flavors of chicken pot pie to soup, and I really love serving it with biscuits.
This looks yummy! Just what my family will love, a hearty, comforting and delicious soup.
This is exactly what I’m craving today. Can’t wait to make this for dinner!