This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Pro tip
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 cream, 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 soup
- 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
Ingredients
- 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
Instructions
- 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 with biscuits if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This soup as terrific!! Added a small amount of chicken bouillon. It added to the tast!
Thanks, Barbara! 😀
Can you leave this soup in a crock pot on warm to serve all day? Thank you. I love trying all your recipes!
Thanks, Amy!! Hmm… I’m not sure all day would be ok for food safety reasons, but I don’t see why you couldn’t leave it for a few hours on “warm”.
What can I use in place of heavy cream. This recipe looks amazing but I can’t have the heavy cream.
Hi Brenda! Unfortunately, it’s written to be made with heavy cream, and I can’t really guess on a sub that would work well without testing. You could perhaps use milk and then reduce the broth, but I am not sure on quantities.
I made this on a snowy day in Boston.
Wow, was it perfect. I sent a pic to my sisters and will make this for a long time to come.
5 stars!!
Thank you so much, Beverly!! 😀 Stay warm!
Really yummy hearty soup for a cold day!
Definitely needs lots of salt & pepper to season {as stated in the recipe}
Will definitely make it again!
I’m so glad it was a hit, Devon!
I made this with half a fresh chicken as that’s what I had on hand, but I wouldn’t hesitate to use rotisserie in the future. And I added some thyme. We enjoyed the result very much, even picky husband. Thanks for the recipe!
That’s awesome!! Thank you, Laurie!
Your overview with photos doesn’t say anything about the cream. Is it optional? Thank you. Can’t wait to make this!
Hi Amy! Sorry – I will update that as it should include the cream. I recommend cooking using the full recipe in the recipe card as that’s just an overview with the step-by-step photos. You add the cream in step 4. I recommend keeping it in. I hope you enjoy the soup!
Made this and it is DELICIOUS!!!! Can you freeze it?
So happy you liked it! 😀 See “leftovers & storage” in the blog post.
Sorry I didn’t see that, thanks!!
No worries!!