Chicken Pot Pie Soup is comforting, easy to make and you only need one pot and 30 minutes! This soup takes a classic and turns it into a super simple, creamy weeknight soup the whole family loves!
Chicken Pot Pie Soup:
Let’s take a comfort food classic and simplify it into a quick recipe with all the old fashioned flavors we know and love! There is no need to make a crust for this recipe, we serve it with our Easy Drop Biscuits and it’s so savory and delicious! I am so excited for Soup season! It’s truly my favorite time of year and this soup has become a favorite. It’s rich and creamy and soul warming with so much savory flavor! It’s pretty close to a dump and go recipe too, other than sautéing a little garlic and onion, this one is almost completely hands off when it comes to actual effort.
Chicken Pot Pie Soup Ingredients:
- Butter, Onion, and Garlic: These get sautéed first for just a few minutes to soften the onion and bring out the garlic flavor.
- All Purpose Flour, Chicken Broth, and Heavy Cream: The flour mixes with the butter and the broth and cream are the soup base that make it flavorful and really creamy!
- Shredded Chicken: I pretty much always use our Crockpot Shredded Chicken. Make a huge batch to keep on hand!
- Veggies: I use a bag of frozen peas and carrots, one cup of corn and 2 Cups of diced potatoes.
- Seasonings: Thyme, Sage, Black Pepper, and Salt. Salt is always to taste as well as pepper and I like to keep it simple with sage and thyme for those classic pot pie flavors.
Easy Chicken Pot Pie Soup Recipe Notes and Tips:
- You can use any leftover shredded chicken here! Like I mentioned I love to use my crockpot shredded chicken but a rotisserie chicken works really great here too.
- If you want to freeze this soup, I recommend leaving out the heavy cream. Make as directed with extra broth instead. Then, thaw in the refrigerator overnight. Heat over medium heat, and use a cornstarch slurry to thicken and make creamy.
- If you find that this soup is still too thin for you, you can make a cornstarch slurry. Just mix one to two tablespoons of cold water with one to two tablespoons of cornstarch and pour it into the simmering soup while stirring constantly.
- As you can see I made our easy drop biscuits to serve with our soup. Store bought biscuits work too if thats what you have. I also added 1 cup of shredded cheese to my drop biscuit recipe. This soup is SO GOOD with the cheesy biscuits!
- As far as potatoes, use what you have on hand. I used yellow potatoes, but russets work good too. You can just wash your potatoes and dice, you don’t have to peel them unless you want. Frozen diced potatoes would work fine too.
- If you aren’t a fan of peas and carrots you can add one or the other, or neither! You can always add more potato or even more corn in their place. I use frozen veggies because I always stock them up, but canned is fine too.
Enjoy!
~Nichole
Chicken Pot Pie Soup
Chicken Pot Pie Soup is comforting, easy to make and you only need one pot and 30 minutes! This soup takes a classic and turns it into a super simple, creamy weeknight soup the whole family loves!
Ingredients
- 3 Tablespoons Butter
- 1 Medium Yellow Onion Finely Chopped
- 2 Cloves Garlic Minced
- 1/4 Cup All Purpose Flour
- 4 Cups Chicken Broth
- 1 1/2 Cups Heavy Cream
- 2 1/2 Cups Cooked Shredded Chicken
- 1 1/2 Cups Diced Potato Uncooked
- 12 Ounces Frozen Peas and Carrots Mix
- 1 Cup Frozen Corn
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Sage
- Salt and Pepper to taste
Instructions
- Melt the butter in a deep soup pot or dutch oven over medium heat. Add the onion and cook, stirring occasionally for 4-5 minutes until soft. Add the garlic and cook, stirring constantly for one minute.
- Sprinkle in the flour and cook, stirring constantly for 2 minutes. Slowly pour in the chicken broth while stirring constantly. Then, stir in the cream.
- Add the chicken, potato, frozen peas and carrots and seasonings. Stir and simmer on LOW heat for 10-15 minutes just until the potatoes are soft.
- Serve immediately with drop biscuits if desired.
Video
Notes
- If you want your soup thicker you can make a cornstarch slurry. Just mix one to two tablespoons of cold water with one to two tablespoons of cornstarch and pour it into the simmering soup while stirring constantly.
- You can use half and half or milk instead of cream if preferred but the soup won't be quite as thick.
Like this? Rate & review this recipe below!
This is one of my families favorites, along with the insta-pot perfect beef stew, that we’ve been making for years and still aren’t tired of. It never disappoints. Thanks for the easy and delicious recipes.
So so good, even with a few mods, mixed veggies instead of peas and carrots, Half a
Costco chicken instead of the shredded chicken. Fantastic base of creamy chicken soup, …perhaps a green chili mod next.
…and milk not cream, worked for us. Not as creamy but really good anyway. …okay lots of mods
I can just imagine what it tastes like… Cold weather is around the corner…
YUMMMMM
Hello !
Fab recipe and perfect for the upcoming chilly days ahead. Your written description says two cups of diced potatoes but the ingredients list say 1 and 1/2. I really don’t think it makes any difference myself. Just drooling at the thought of serving this to my son tomorrow! I roast my chicken breast on the bone , my preferred way as we are not fans of dark meat here. Thank you so much for this… sure a keeper!
Hi! Thank for letting me know my typo, I appreciate it 🙂 You’re right 1 1/2 or 2 Cups of diced potatoes would be ok. I hope you enjoy the recipe!