If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. Seriously, there’s something about this soup that just makes me feel all warm and fuzzy inside. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it perfect for a weeknight dinner meal!
What is Chicken Pot Pie Soup?
I think the best way to describe Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!
Ingredients For Chicken Pot Pie Soup
Here’s a list of ingredients you’ll need to make this Chicken Pot Pie Soup recipe:
- Cooked Chicken: I used boneless, skinless chicken breasts but you can certainly use boneless, skinless chicken thighs instead. This is also a great recipe to use up any leftover rotisserie chicken or leftover turkey from Thanksgiving!
- Vegetables: Aromatics like onion and garlic sautéed in butter sets the foundation and helps flavor the soup. Creamy Yukon gold potatoes and frozen vegetables are added later to add more color, flavor, and texture to the soup.
- Butter and Flour: A simple roux is made with butter and flour for extra richness and to help thicken the soup.
- Chicken Broth: Use a good quality chicken broth to give the soup extra flavor. We use Better than Bouillon to make our broth.
- Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
- Heavy Cream: Heavy cream is added towards the end to give the soup extra richness and that classic creamy texture.
What Kind Of Chicken To Use
This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving. If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:
- Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that’s easy to shred and perfect for soups and casseroles.
- Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.
Storing Leftovers
To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.
Chicken Pot Pie Soup
Servings 6 (1 1/3 cup each)Ingredients
- 6 Tbsp salted butter ($0.80)
- 1 yellow onion ($0.32)
- 3 garlic cloves ($0.24)
- 1/3 cup all-purpose flour ($0.08)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- 1/2 tsp Freshly cracked black pepper ($0.02)
- 1 lb. Yukon gold potatoes ($1.10)
- 5 cups chicken broth ($0.85)
- 2 cooked chicken breasts, shredded or diced ($4.70)
- 12 oz. bag frozen mixed vegetables ($1.25)
- 1/2 cup heavy cream ($0.68)
Instructions
- Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!
How to Make Chicken Pot Pie Soup – Step by Step Photos
Shred or dice two cooked chicken breasts and set the chicken to the side.
Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle 1/3 cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.
Add 1 tsp of Italian seasoning, 1 tsp salt, 1/2 tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.
Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and 1/2 cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).
Now all that’s left to do is to grab some crusty bread or biscuits and enjoy a big bowl of this warm and cozy Chicken Pot Pie Soup!
Substituted the butter with olive oil but otherwise followed the recipe. Whole family loved it, thank you! Great week night meal.
Any advice on freezing this one? I am freezer prepping for after baby comes I know I am going to want this soup for sure!!!
Just makes sure its completely cooled and you leave a little room in your container for it to expand! Since it’s a creamy soup, it may separate a bit, but once you reheat it and give it a good stir it should be good to go. Congratulations!
Wonderful recipe! Was easy to cook and I had already the ingredients.
This is very good. I had all the ingredients on hand for this soup except heavy cream and two Yukon gold potatoes. The grocery store had no heavy cream, so I subbed in light whipping cream. They were out of loose potatoes, so I used half a package of mini gnocchi instead. It was quick and simple. I will make this one again.
Very easy to follow and a very delicious recipe.
So yummy!!!! Tastes just like Chicken Pot Pie, sans the crust!!!!! I used GF Bob’s Red Mill Flour and it still tastes sooo yummy! Wow!
Just what I needed on a cold rainy day! I added 1 teaspoon of sweet Hungarian paprika and it was perfection. Will be making this again. Thanks!
Thank you for sharing this recipe! This soup is so delicious. My husband has celiac, so I used Bob’s Red Mill 1 to 1 gf flour instead of regular flour and it turned out great! We absolutely love it and I will definitely be making this again and again.
Awesome recipe. I had some whole carrots I needed to use up so I chopped those. I sautéed them a little first since I didn’t know if they’d end up too crunchy in the soup. I don’t know if that helped, but I then tossed the carrots in at the same time as the potatoes and it worked great. I added frozen peas toward the end as written. I used some milk and cornstarch mixture instead of heavy cream due to dietary restrictions.
Thos one was a winner. I diced some celery and sauteed them with the onions and added some thyme. I also put the frozen veggies in a bit earlier because I have texture issues with frozen veggies and prefer them to be a bit softer vs when I use fresh veggies. Made it with a pack of chicken on managers special so it was super affordable.
Super yummy and easy (which is definitely a bonus)!
Would this work in an Instapot?
I’m sure it could be done, but we haven’t tested it this way yet for me to give you exact cooking times.
ok. Thank you.
This soup was delicious! It was the perfect comfort food as I was fighting a cold. We opted to use the seasoning from the Budget Bytes Pot Pie recipe because I wasn’t feeling Italian seasoning, but next time I will try it as written. We meal prep and it reheated well for days. This will be a new staple, thank you!
Easy and delicious. I only used one large chicken breast and upped the potatoes a bit instead. Just that one 13 oz breast was enough imo.
This soup is kind of a chowder–potatoes, veggies, and dairy. I did mine as written, but with plenty of corn in addition to the mixed veggies, plus a 4 oz can of diced green chilis. I also used russet potatoes in a 1/2″ dice–they tend to melt into the soup more than Yukon Gold–both varieties are delicious. Yum!