Chicken Pot Pie Soup

Prep Time 10 minutes
Servings 4 servings

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Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

bowl of chicken pot pie soup with spoon and biscuit on the side.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

  • One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
  • Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
  • Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.
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Chicken Pot Pie Soup Ingredients Needed:

ingredients needed for chicken pot pie soup in glass bowls.
  • Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
  • Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
  • Onion – Use a white or yellow onion.
  • Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
  • Milk – Feel free to use any kind of milk you like best.
  • Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
  • Butter – Unsalted butter is preferred.
  • Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
  • Garlic – Feel free to add a little extra if you’re a garlic lover!
  • Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

  • Sauté the carrots, celery and onions in a little bit of oil until softened.
  • Stir in the garlic, salt, pepper, thyme and parsley.
  • Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
  • Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.
  • Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
  • Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

  • Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
  • Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
  • Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
  • Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

chicken pot pie soup being scooped out of a large pot.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?


Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

large pot filled with chicken pot pie soup and wooden ladle.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

  • Homemade biscuits (like my favorite Cheddar Bay Biscuits).
  • These homemade Drop Dumplings for Soup.
  • Crackers
  • Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
  • Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!
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Chicken Pot Pie Soup

5 from 8 votes
Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.
Prep Time 10 minutes
Cook Time 25 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 423cal


  • 2 tablespoons canola oil
  • 2 large carrots (peeled and diced)
  • 1 rib celery (finely chopped)
  • ½ medium onion (finely diced)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
  • 1 boneless skinless chicken breast
  • ½ cup frozen corn
  • ½ cup frozen peas


  • ¼ cup unsalted butter
  • 3 tablespoons all purpose flour
  • 1 ½ cups milk (any kind)


  • Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
  • Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
  • Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
  • Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
  • Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
  • Stir in the flour until completely absorbed.
  • Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
  • Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
  • When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
  • Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Nutrition Information

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg
Keywords chicken pot pie soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Melissa says

    Made this tonight but doubled it and it’s so yummy!! Will definitely be making this again. Thank you!!!

    • The Recipe Rebel says

      Hi Gayle, you are sautéing the vegetables to allow their flavors to be more pronounced. Yes the chicken goes in raw because it gets cooked in the soup.

  2. Betty says

    If doubling the recipe , should the roux amounts be doubled also ? Can’t wait to make….all your recipes are delicious!

    • The Recipe Rebel says

      Hi Betty, I’d say yes, although I haven’t tried it myself. If you decide to experiment, let me know how it goes!

  3. Patricia says

    I made this for dinner was delicious and really taste like chicken pot pie.Also easy to make and follow.

  4. Jo Ann says

    Great recipe. I just added a deli cooked chicken breast tool the skin off and shredded it. Your recipes are easy and tasty

  5. says

    This soup was so easy and delicious. Love how easy your recipes are to follow. I made cheese biscuits to go with the soup. Will definitely be making this again!

  6. Doris says

    Made this today, everyone loved it and my husband who can’t stand peas really loved it!! Making roux in the microwave is a game changer. This recipe is a keeper!!! I’ve made many of your recipes and everything is so good :))

  7. Amy A. says

    First, the result: it was delicious! I again took some to my cooking-experienced parents, and they loved it. This is the second recipe I’ve tried from here, and my mom said she couldn’t decide which was her favorite, they were both so delicious.

    Next, what I did wrong: I doubled the recipe and, as things were simmering, it didn’t look very soup-like so I added 32 ounces more of broth. It seemed like a good idea at the time, but I have a bad habit of not reading recipes through before starting so I didn’t realize that I was going to add a roux (or what a roux was) with lots of milk. This recipe must be very forgiving because it was still genuinely delicious. Bonus: I had a lot leftover to freeze.

  8. Carol says

    I thought I followed the recipe, however, it did not come out thick. My roux was thick when I added it, not sure what went wrong? Now that it’s done,is there anyway to remedy the thickness? Still delicious though!

  9. Liz says

    This soup was perfect! I made this after trying your instant pot shredded chicken recipe, which is the first thing I ever made from your site. After that soup, I intend on trying a LOT more of your recipes!

  10. Heather says

    The soup is delicious and a big hit with my family! I used 2 chicken breasts and added some mushrooms (because I had them). It will be on rotation for Soup Sundays.

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