Mom’s Chicken Pot Pie Soup is creamy and comforting, a great weeknight meal that is hearty, tasty and easy to prepare! Comfort food at its finest! Serve with homemade biscuits for a complete meal!
Chicken Pot Pie is the ULTIMATE comfort food dish, am I right?! Tender chicken and vegetables combined with a buttery crust, what’s not to love?!
Over the years, I have made several different varieties of chicken pot pie from muffins, casseroles, and even pasta dishes!
When this recipe came about, it was actually one my mom made, and mom’s cooking just can’t be beat! She combined all these tasty ingredients bringing the classic flavors into soup form. The best part of all, no canned soups are required. You can control the amounts and tastes yourself to make it your own!
This is super comforting for those cooler weather evenings when you want something easy to throw together but need something quick and easy!
Why you’ll love Creamy Chicken Pot Pie Soup
- Quick- this soup can be ready to enjoy in only 25 minutes!
- Flavor Packed- all the great flavors of classic pot pie made in soup form. This chicken pot pie soup irresistibly delicious.
- Easy- just a few basic steps needed to make this hearty soup. Simple, inexpensive and you probably have almost all ingredients on hand
- Perfect to store/freeze- leftovers store great in the refrigerator OR freezer
- Make Ahead– you can prep this soup ahead of time or make the entire soup ahead of time because it only gets better the longer it sits
Ingredients for Chicken Pot Pie Soup
Using a few simple, pantry staples, this soup comes together in no time and is creamy and comforting
- Chicken- I used boneless skinless chicken breasts, but you can also use chicken thighs or shortcut shredded rotisserie chicken to make this recipe easier. See notes below for more options.
- Chicken Base- this is found by the bouillon cubes at your grocery store
- Chicken Bouillon Cubes- You can use bouillon powder, cubes or better than bouillon. Add to the soup by simply popping it into the soup, no pre-melting necessary
- Potatoes- Yukon gold work best in this recipe
- Vegetables- I use frozen peas/carrots, but any desired vegetable blend works, just make sure its diced/chopped, avoid canned as they get mushy
- Garlic- fresh is best, but garlic powder or jarred minced garlic works good too
- Onion- I tend to use a yellow onion, but white onions work too
- Butter- try to stick with unsalted so you can control the salt content in this recipe
- Flour- all purpose, this will help make your roux
- Chicken Broth- try to use reduced sodium so you can control salt in this recipe
- Heavy Whipping Cream- you can also use half and half if desired, this is the creaminess of the recipe
- Nutmeg- odd addition I know, but trust me on this, it’s a tasty addition
- Salt/Pepper- to taste
Step by Step Directions
Full ingredient amounts, and directions are below in the recipe card
- Saute- onion and garlic in butter for about 2-4 minutes, or until tender.
- Create Roux- Sprinkle flour over the onion and stir to create a roux. Add in the chicken base, chicken broth, bouillon cubes (if using), and heavy cream. Stir until combined.
- Add- chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine.
- Simmer- about 10-15 minutes, stirring regularly
- Serve- and enjoy!
What chicken is best?
I tend to use chicken breasts as it is always what I have on hand. Simply cook it anyway you desire (boil, slow cooker, Instant Pot), shred, and you are set! Another great alternative is Rotisserie chicken. Simply debone it and you have flavorful, tender chicken ready to go!
Several messages came in about people using (AND LOVING) chicken thighs in this recipe. Cook as desired, debone, and use as needed! Chicken thighs are dark meat which means they are juicier, richer tasting, and produce far more tender chicken than chicken breasts. I haven’t tried this yet as I seem to never have any on hand, but if I do, I plan to try this myself!
Can I use different vegetables?
Absolutely! My kids tend to prefer carrots and peas, so that is the route I stick with. In fact, I use frozen vegetables in this recipe to save on time. Of course, if you prefer fresh, that works great too and you can add in zucchini, squash, mushrooms, broccoli, and more! If using frozen vegetables, add them after you remove the chicken to shred, no need to thaw.
How to make this soup gluten free
Simply use gluten free flour in this recipe in lieu of the all-purpose. The rest of the ingredients should be good to go, and you have gluten free soup ready to serve and enjoy!
Can I prepare this soup ahead of time?
This soup is pretty simple and quick to make, so prepping ahead of time isn’t needed, but there are a few things you can do to make this even faster
- Chicken- you can cook and shred your chicken so it’s ready to go. If using Rotisserie, you can debone it.
- Potatoes- can be peeled and chopped 1 day ahead of time, but they will need to be submerged in a bowl of cold water in your refrigerator to prevent them from turning brown.
What should I serve with Chicken Pot Pie Soup?
This soup is incredible on its own, but if you want to elevate it even more, here are some great options that pair perfectly.
Pie Crust Crackers- simply buy a store-bought crust (or make your own). Roll it out onto parchment paper and brush some melted butter on top. Bake in the oven for about 12 minutes, or until the crust is golden brown. Remove from oven and allow to cool. Break crust into pieces and you have the perfect serving cracker!
Homemade Biscuits- fluffy, flavorful, and absolutely a must try in this recipe! My fav are these buttermilk biscuits! Dip them in your soup and scrape that bowl clean!
Store Bought Biscuits- since I love a good shortcut, pop open a can, bake them up, and serve them as you would a homemade biscuit. No judging here!
Oyster Crackers/Saltines- sprinkle or crush a few crackers into your soup for a salty addition!
Tips for the Ultimate Chicken Pot Pie Soup
- You can use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
- Feel free to use milk in place of the heavy cream or half & half, it’ll still be creamy, just not as “heavy”.
- Change up the vegetables to fit your favorites OR whatever veggies you have on hand.
- To thicken this soup, add in some cornstarch. If you want it more liquid like, add more broth or heavy whipping cream.
- For an added kick, sprinkle some red pepper flakes into the soup. Subtle, but great addition.
- Love bacon? Add some crumbled bacon into this because bacon makes everything better, right?
- Cook the potatoes separate and add them in at the end. If you want to skip this step, simply add cooking time overall as you definitely want the potatoes tender.
Chicken Pot Pie Soup will keep well in the refrigerator for about 5 days, depending on the freshness of your chicken. In fact, the flavors of this creamy chicken pot pie soup get better the next day so it makes amazing leftovers. Reheat in the microwave or on the stovetop until hot.
How to store Chicken Pot Pie Soup
Whether you refrigerate or freeze this soup, once reheated, it tastes just as delicious as when fresh!
Store in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, microwave or warm on the stovetop until warm.
Store leftovers in a freezer safe container for up to 3 months. Allow to thaw and reheat in the microwave or on the stovetop until heated through.
Check out these other tasty soups:
Broccoli Cheddar Soup– this copycat Panera Bread recipe is creamy, cheesy, and flavorful!
Creamy Chicken Fajita Soup– all the flavors of fajitas combined into this Tex-Mex soup
Mom’s Vegetable Beef Noodle Soup– mom’s cooking is best and this soup is a family favorite. Hearty, vegetable filled, and kid approved
Chicken Pot Pie Soup Recipe
- 1 chicken cooked, deboned and shredded
- 4 teaspoon chicken base found by bouillon in grocery store
- 2-3 chicken bouillon cubes (optional)
- 2 potatoes, cubed
- 9 oz frozen peas and carrots
- 1 tablespoon garlic, minced
- 1 onion, diced
- 1/3 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 4 cups heavy cream
- 1 pinch nutmeg
- 1/2 teaspoon black pepper
- salt to taste
- Parsley (optional)
- In Dutch oven, sauté onion and garlic in butter for about 2-4 minutes, or until tender.
- Sprinkle flour over the onion and stir to create a roux.
- Add in the chicken base, chicken broth, bouillon cubes (if using), and heavy cream. Stir until combined.
- Add in the chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine.
- Lightly simmer for about 10-15 minutes, stirring regularly.
- Sprinkle with Parsley if desired and serve warm.
Recipe updated: 10/13/2022