ONE POT Creamy Chicken Pot Pie Soup

All the flavors that you love about chicken pot pie, but save you time and calories! This chicken pot pie soup ice cream, hearty, and super delicious.

Chicken pot pie soup in a bowl with a biscuit.

Table of Contents

My Famous Chicken Pot Pie Soup

This is one of my favorite soup recipes for fall and winter. It’s the perfect comfort food on a chilly night. It will be on repeat all season long, as well as ham and bean soup, corn chowder, and crockpot potato soup.

This chicken pot pie soup is adapted from my family’s favorite chicken pot pie recipe. It has all the flavors that you love about chicken pot pie but saves you time and calories. The best part is that it’s made in ONE pot, so fewer dishes as well! Don’t get me wrong, I will still be making chicken pot pie often, but this soup version will also be on repeat!

We love serving this soup with homemade biscuits or dinner rolls, however, you could serve it with oyster crackers or just enjoy it as ice. It’s hearty and SO delicious! It’s one meal I can count on all my kids enjoying.

Recipe Ingredients

Chicken pot pie soup is a creamy, savory, and comforting dinner that is loved by young and old. It is an easy dump-and-go soup that can be made all in one pot! You will love how easy it is to make and how all the flavors stirred together have so much deliciousness!

Cooking vegetables in the skillet.

Find the full printable recipe with specific measurements below.

  • Chicken: Cooked chicken makes this soup come together in a flash.
  • Vegetables: All of the favorites give this soup its hearty flavor, including potatoes, carrots, celery, onion, and frozen peas.
  • Seasonings: I like to use a mixture of thyme, nutmeg, salt, and pepper to balance the veggies.
  • Chicken stock: This helps cook the veggies and amp up the chicken flavor.
  • All-purpose flour: To make the soup thicker, I cook flour with the veggies before I add the stock.
  • Half-and-half: This is what gives the soup its creaminess.

Thickening the Soup

If you’d like your soup extra thick and creamy, try mixing in some additional cornstarch. In a small bowl, mix together 1 Tablespoon of cornstarch with 2 Tablespoons of cold water, then pour in the soup and stir. Continue to add by the tablespoon until you reach the desired creaminess.

How to Make Chicken Pot Pie Soup

Just a few steps to make this easy chicken pot pie soup. Only one pot is all you need to saute, boil, and then simmer until the ingredients are soft and tender. This comforting soup is just what you need on a cold night in.

Cooking potatoes and flour in a pot.
  1. Sauté. In a large pot over medium heat, melt butter. Then add potatoes, carrots, celery, and onion and cook until the onions are tender (roughly 5 minutes).
  2. Boil. Next, stir in the flour until blended. Then slowly add chicken broth, salt, pepper, thyme, and nutmeg and bring to a light boil over medium-high heat. Make sure to stir occasionally. Boil until the potatoes are fork-tender.
  3. Stir. Reduce heat to low so the soup is no longer at a boil. Then add a spoonful of the soup to the half and half to temper it. Stir together and then slowly stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper, and thyme if desired.

More Helpful Tips

These tips can help make this soup even better by knowing the secrets behind the scenes! This soup is already amazing just the way it is, but you can learn quick and helpful tips to make it even better for your family!

  • Vegetables: Feel free to add more veggies like corn, mushrooms, or green beans.
  • Chicken: Use a rotisserie chicken to make this recipe a little easier.
  • Substitute: Instead of chicken, leftover roasted turkey at Thanksgiving could be used as part of your collection of recipes with leftover turkey.
  • Healthy: Can sub milk for half-and-half if you’d like to lighten it up a bit.

5 star review

“Love this soup! Pot pie is such a wonderful, comforting dish…but time consuming! Having it as a soup…so good and easy!”

-Betsy
Cooking chicken pot pie soup in a pot.

Recipe FAQs

Can I make this chicken pot pie soup recipe in a crockpot?

Of course! Start by placing chicken breasts (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme, and nutmeg in the crock pot. Cook on high for 3 hours or on low for 6 hours. Remove chicken from crock pot, shred, and add back in. In a small bowl, mix together half-and-half and flour until smooth. Add to crockpot, stir and cook on high for about 1 hour, until thick and creamy.

What can I do if I want to add the pie crust?

Sometimes I’ll serve mine with pie crust crackers. Just bake the pie crust (homemade or store-bought) until brown and crispy, then break it into pieces and top your soup with the desired amount!

Freezer Instructions

Once cooled, store soup in an airtight container or freezer bag and place it in the freezer. To thaw, stick it in the fridge overnight. I prefer to warm mine back up on the stove, however, you can stick it in the microwave too. If it thickens up too much while in the freezer, feel free to add a splash of chicken broth to help make the consistency more ‘soupy’ again.

Chicken pot pie soup in a bowl with biscuits.

Love chicken soup recipes?! Try this chicken noodle soup in the Instant Pot next!

More Soup Recipes You’ll Love

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chicken pot pie soup recipe

Chicken Pot Pie Soup

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All the flavors that you love about chicken pot pie, but saves you time and calories! This chicken pot pie soup is creamy, hearty and super delicious.

Prep Time: 20 my s

Cook Time: 30 my s

Total Time: 50 my s

  • In a large pot over medium heat, melt the butter. Add the potatoes, carrots, celery and onion. Sauté for 5 minutes, or until the onions are tender.

  • Stir in the flour until blended. Slowly whisk in the chicken stock, thyme, and nutmeg, salt, and pepper. Bring to a light boil over medium-high heat. Reduce the heat to medium. Stirring occasionally, simmer until the potatoes are fork tender. Reduce the heat to low to stop any boiling.

  • In a small bowl, stir together half-and-half with 1 teaspoon of soup to temper it. Slowly stir into the soup. Add the chicken and frozen peas. Heat through and add more salt, pepper, and thyme, if desired.

  • Serve warm with biscuits or crackers.

Crockpot:
  1. Add chicken (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg to crockpot.
  2. Cook on high for 3 hours or on low for 6 hours. Remove and shred chicken, then add back in.
  3. In a small bowl, mix together half and half and flour until smooth. Add to crockpot, stir and cook on high for about an hour until thick and creamy.
Freeze: Once cooled, store soup in an airtight container or freezer bag and place in the freezer. To thaw, stick in the fridge overnight. If it thickens up too much while in the freezer, feel free to add a splash of chicken broth to help make the consistency more ‘soupy’ again.

Calories: 201kcal | Carbohydrates: 17g | Protein: 6g | Dish: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 706mg | Potassium: 361mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4061IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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