Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 tablespoons butter; ½ large onion (diced); 3 ribs celery (diced ); 3 large carrots (peeled and diced); ¼ cup all purpose flour; 4 cups chicken broth; 1 bay leaf; ½ teaspoon poultry seasoning; salt (to taste); black pepper (to taste); 1 pound chicken tenders; ½ cup frozen corn; ½ cup frozen peas; ½ cup heavy cream; parsley (fresh, chopped, for garnish)

4.94 from 15 votes

By Katie

February 23, 2022

29 comments

Jump to Recipe Jump to Video

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

Creamy, hearty, and packed with tender chicken and veggies, this Chicken Pot Pie Soup is the liquid version to the ultimate comfort food. Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal in less than 30 minutes. Serve in a Homemade Bread Bowl or with a Biscuit on the side. Try my Double Crust Chicken Pot Pie Recipe too!

Why You’ll Love This Recipe!

Chicken Pot Pie Soup is everything you love about classic chicken pot pie, but in a cozy, creamy soup form. It’s soup season! This hearty soup is perfect for easy dinners and make-ahead meals, and sure to become one of your favorite comfort meals.

Ingredients Needed For Chicken Pot Pie Soup

Pretty simple ingredients needed here to enjoy all the flavors of chicken pot pie, but as a soup! Here’s everything you need to make this healthful chicken pot pie soup:

Butter – Adds richness and flavor.
Onion, Celery, Carrots– Classic chicken pot pie veggies.
All-purpose flour – Thickens the soup.
Chicken broth – or chicken stock. Base for the soup, full of flavor. I used my homemade bone broth.
Seasonings- Bay Leaf, Poultry seasoning, Salt and Black Pepper
Chicken tenders – Tender protein.
Frozen corn and peas – Adds sweetness and color.
Heavy cream – For a creamy texture.
Fresh parsley, chopped – Bright and fresh garnish.

Variations

Rotisserie chicken or chicken breasts – Use instead of raw chicken tenders (hi, Costco rotisserie chickens!).
Use Leftover Turkey– Have leftover turkey? Use it instead of chicken.
Whole milk or Coconut milk– Substitute for heavy cream for a lighter soup.
Frozen mixed vegetables – For a quicker option.
Store-bought pie crusts – Serve with baked pie crust pieces.
Sour cream – Stir in for extra tang.
Quinoa– adds filling while maintaining the health benefits of this soup.

a bowl of chicken pot pie soup on a plate with slices of bread

How to Make Chicken Pot Pie Soup

Making Chicken Pot Pie Soup could not be any easier. Cook your veggies, make a roux, season, cook chicken, then add in frozen veggies and cream, all in one pot! For complete recipe details, including ingredient measurements, see the recipe card down at the bottom of the post! Here are the full instructions for making this homemade chicken pot pie soup:

1. Saute Veggies in Butter

In a large pot (or dutch oven) over medium-high heat, melt butter. Saute onions, celery, and carrots until tender.

2. Make a Roux, then add in Chicken Broth, Seasonings + Chicken tenders

Sprinkle in the flour to the melted butter and veggies mixture. Stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.

flour added to sauted veggies in a skillet

chicken broth added to a large pot with sautéed veggies

3. Cover + Cook

Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Then add chicken back into the pot.

a large pot with lid cooking chicken, veggies and broth

a person removing the cooked chicken tenders from a pot

4. Stir In Frozen Veggies + Heavy Cream

Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes.

adding shredded chicken to a pot of broth

pouring heavy cream into the chicken and broth mixture

5. Serve Hot!

Serve with biscuits or enjoy in a bread bowl!

Storage + Make Ahead Directions

Soup stores really well in the fridge or freezer, which means it’s so easy to make it up to a day ahead of when you want to serve it!

Allow leftover chicken pot pie soup to cool to room temperature before storing. Store in an airtight container in the fridge for up to 4 days or in the freezer for 2-3 months!

Reheating Chicken Pot Pie Soup

Thawing (if frozen): If the soup is frozen, thaw it in the refrigerator overnight or use the defrost setting on your microwave.
Reheat on Stovetop: Pour the soup into a pot and heat over medium heat, stirring occasionally, until it reaches the desired temperature.
Reheat in Microwave: Transfer the soup to a microwave-safe container and heat in the microwave in 1-2 minute intervals, stirring in between, until hot.

chicken pot pie soup in a bowl with parsley garnish

What to Serve with Chicken Pot Pie Soup

Nothing completes warm and comforting soup like bread! Here are a few easy ideas:

a bowl of chicken pot pie soup and bread on a plate

More Delicious Soup Recipes to Try!

That’s it! This easy Chicken Pot Pie Soup is ready in under an hour! Plus it’s healthy, warm, and comforting. The printable recipe card is below! Enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.