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!
I’ve been using budget bytes for about 2 years now for cooking inspiration, and I never took the time to leave a review, but WOWOWOWOW. This recipe is SO GOOD. Tonight I paired it with leftover rotisserie chicken. Game changer. 1000% recommend this recipe! 😁
This was an excellent and simple recipe.
My husband and I Love it so much it has made it into rotation for our dinners that are fast, easy, and delicious to enjoy.
Thank you for sharing this gem.
You’re so welcome! Glad you love it as much as I do :)
This is SO GOOD! It’s in our regular fall/winter rotation.
I’m so glad you enjoy it! :)
I almost gave this one a miss because it needs pre-cooked chicken, but decided to try it as a slow cooker meal instead. So glad I did because it’s delicious! I used the saute function on my instant pot to follow steps 1-4, but added the raw chicken in with everything else in step 4. Then used the slow cooker function to cook on high for four hours. When that was done, I shredded the chicken, then added the frozen veggies and cream until warmed through. Will be making this fantastic soup again for sure. Thank you!
Delicious!! I will be adding this in our dinner rotation.
I just made this and I’m eating it and it is one of the best soups I have ever made if not the best. Like SOOO delicious. I would order it at a restaurant.
Easy to make. Creamy warm and delicious. My first time making chicken pot pie soup and it was all that I expected it to be. Yummy yummy yummy
I don’t want to make any other soup!!!!! This is so delicious!!! I added celery and carrots cooking them with the onion and garlic. We eat gluten free so I substituted cornstarch for the flour. I cannot have dairy so I used unsweetened almond milk in place of the heavy cream. It may not have thickened as much using the almond milk but it could not have been any more delicious!!!!!
I’m so glad you enjoyed this soup Kathy! It’s one of my favorites. Thanks for sharing! :)