This chicken pot pie soup recipe has all the cozy vibes of the classic dish but without the effort of making crust! It's ready in just 40 minutes and made from scratch.
Try my Easy Baked Potato Soup next, or make my popular Shepherd's Pie for another family favorite.
Why you'll love it
Obviously, the best part of chicken pot pie is the filling, and our kitchen did our best to evoke all those comforting, homestyle flavors in the rich broth of this homemade chicken pot pie soup! There's no cream of chicken soup here, and you'll much prefer it this way.
True to S&L form, we're using time-saving, readily available ingredients like rotisserie chicken, Italian seasoning, and frozen veggies but accomplish so much flavor in this creamy chicken pot pie soup. From scratch, yet easy peasy. This kid-friendly soup is soul warming and very hearty.
What you'll need
- Butter - for sautéing
- Onion, celery, and garlic - tasty aromatics for the base of the soup
- Flour - to thicken it up
- Chicken broth - the savory foundation of the soup. To make the 4 cups, use a 32 oz container.
- Heavy cream - we're using the perfect amount to get that luxurious chicken pot pie taste
- Potatoes - I chose Russets (also sometimes labeled as baking potatoes) for their fall-apart texture
- Vegetables - frozen mixed veggies are convenient, already chopped, and nutritious
- Italian seasoning - I always keep a jar of this potent dried herb blend in my pantry!
- Chicken - I used a rotisserie chicken, but any cooked chicken will do such as my Baked Chicken Breast.
- Frozen mixed vegetables are packaged at peak ripeness and come conveniently chopped. You can find them in the frozen foods section of grocery stores. Most come with carrots, peas, corn, and green beans. There's no need to thaw them first!
How to make chicken pot pie soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, sauté the onion and celery in the butter until softened. Stir in the garlic and the flour, cooking through until the raw flavor no longer remains.
Whisk in the broth until the flour dissolves. Add in the potatoes, veggies, and Italian seasoning. Let it almost boil, then simmer for about 15 minutes, stirring every so often.
Stir in the chicken, and warm through until the potatoes are tender. Give it a taste, season with salt & pepper as necessary, and enjoy.
Tools for this recipe
Check out Natasha's favorite kitchen essentials, gadgets, and cookware!
- I use a Dutch oven for all my soups and stews, but a large soup pot works too.
- A garlic press is very handy to mince the garlic with one squeeze, no peeling of the cloves involved.
- A set of measuring cups helps prep go smoother.
- I recommend this ladle for not spilling soup all over the place. It's just a really great ladle.
Substitutions and variations
- Don't sub the cream. We have tested extensively to get the right thickness, texture, and so that it doesn't curdle! A cup spread across 6 serving really isn't a lot.
- You could substitute the Russets for Yukon Gold or red potatoes if you wish, but I do like the way Russets fall apart in soups.
- I like to add a pinch of cayenne pepper to creamy soups to give them an extra little something-something without making them spicy. It would be worth trying in this one.
What to serve with this recipe
- Serve it as-is or with Homemade Biscuits if you want more of the full chicken pot pie experience, or take a shortcut and bake up some store-bought biscuits such as Pillsbury. Oyster crackers work as well.
- A salad would be a lovely complement to this soup. Make an Easy Caesar Salad with Garlic Bread to go all out, or try some spring mix with my Homemade Italian Dressing for something a little lighter.
Leftovers and storage
- Store leftover chicken pot pie soup for up to 3-4 days in the fridge in airtight container.
- Reheat over a low heat and fairly slowly. If the soup becomes too thick, add a splash more chicken broth to thin it out a little.
- You can definitely freeze it for up to 3 months, but the texture may change a bit due to the dairy. The potatoes will also soften up more.
I hope you like this irresistible chicken pot pie soup as much as my family does! Leave me a star rating and review below so other readers can know your thoughts. You can also tag me #saltandlavender on Instagram.
Chicken Pot Pie Soup
- 1/4 cup butter
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 3 cloves garlic minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1 pound Russet potatoes peeled & diced
- 2 cups frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- 2 cups cooked chicken (I used rotisserie) shredded
- Salt & pepper to taste
- Biscuits optional, for serving
- Melt the butter in a soup pot over medium heat, then add in the onion and celery. Sauté for 5 minutes.
- Stir in the garlic and flour and cook, stirring often, for another 1-2 minutes to cook the raw flour taste out.
- Whisk in the chicken broth until the flour has dissolved.
- Add in the cream, potatoes, frozen mixed vegetables, and Italian seasoning. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open. Let the soup simmer for 15 minutes (it should be simmering fairly gently). Stir the soup occasionally during this time to ensure nothing is sticking to the bottom of the pot.
- Stir in the chicken. Cook for another 5 minutes or until the potatoes are soft. This is a fairly thick soup, so if you want to thin it out, simply add a splash more chicken broth.
- Season with salt & pepper as needed (I am generous with both) and serve.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Brittany S says
Great dish - everyone went in for seconds! Followed recipe & went generous with salt/pepper! Crumbled up biscuits then poured soup over. Will definitely make again!
Wonderful!! 🙂 I'm so glad it was a hit. Thanks so much for your 5-star review!
I made this tonight - I love all of your soups! I added some baby spinach because I had some left over from another dish made this week. The supermarket didn't have the small sized bag so I got the larger one. I loved it and will be including it in the future when I make it again. More veggies always a plus for me.
I used a bag of baby yukon gold potatoes and cut them very small. It still took a lot longer than your timing called for for them to be cooked. I used rotisserie chicken and the frozen veggies (I thawed first as I wasn't sure). As always, I added more garlic and Italian seasoning (just personal preference).
Very easy and delicious recipe, very tasty - I just need to adjust the timing. Will definitely be making again!
So glad you liked it, Angela!! 😀 Yeah, newer yellow potatoes typically take longer to soften than larger Russets. Thanks for your review as always!
I actually think I will take a play from one of your other recipes and will par-boil the potatoes for 10 mins while doing the onions and celery next time. That will hopefully cut down on the cook time.
Sending 2 servings to my MIL - again, it was really good!
You could do that for sure, but keep in mind I specifically use Russets for soup most of the time as they do tend to cook faster and get that fall-apart texture faster vs. new potatoes or waxier varieties like red potatoes. That's so nice of you to give some to your MIL 😀