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This Chicken Pot Pie Soup Recipe has the classic dish’s comforting taste in a creamy and flavorful soup! Enjoy a thick base filled with sweet carrots, onions, peas, and corn with tender potatoes, chicken, and fluffy biscuits for dipping! It’s an easy recipe made in just one large pot and the perfect comfort food!

A white cup filled with chicken pot pie soup and topped with a biscuit.

This Chicken Soup Recipe is made from start to finish in under an hour. And the best part is, there is no crust to roll out and place. Just pop your favorite brand of biscuits in the oven, and done!

There’s nothing quite like the creamy and savory combination of a traditional chicken pot pie, especially if it’s a family recipe. And in soup form, it’s almost better! Right in time for the winter weather soup season!

But if you’re in the mood for the real deal, try my easy Chicken Pot Pie Recipe. Either way, you really can’t go wrong.

Ingredient Notes

Labeled ingredients needed to make chicken pot pie soup.
  • Biscuits: Have freshly baked biscuits for dipping or serving on the side of this creamy soup.
  • Carrots: Bring a touch of sweetness with sliced carrots, a classic chicken pot pie staple.
  • Celery: Add sliced celery to complement the flavors of other ingredients in the soup.
  • Onion: Saute finely chopped onions to bring sweet notes to the recipe.
  • Butter: Cook the veggies in unsalted butter for a rich, creamy flavor. 
  • Garlic: Minced garlic cloves add a subtle spice to the soup.
  • Flour: Use all-purpose flour to thicken the creamy soup.
  • Chicken broth: I like to use low-sodium chicken broth or stock to avoid making the soup overly salty. Use what you prefer and to taste.
  • Better Than Bouillion: Like for the broth, I prefer low-sodium Better Than Bouillion to control the salt content.
  • Salt and pepper: Season with freshly ground black pepper and kosher salt.
  • Thyme: Add dried thyme for an earthy flavor. If desired, use fresh thyme.
  • Bay leaves: Toss in a couple of bay leaves to add depth of flavor and a lovely aroma to the recipe.
  • Potatoes: I like to use cubed Yukon gold potatoes because they cook to be perfectly tender and buttery. You could also use red potatoes or Russet potatoes if that is what you have on hand.
  • Chicken: Add already cooked and shredded chicken. Roast or saute chicken breasts or tenderloins. Store-bought rotisserie chicken also works great for this recipe. 
  • Frozen veggies: For convenience and freshness, add frozen corn and frozen peas. You can use fresh or canned vegetables, but I prefer frozen.
  • Heavy cream: Make a creamy chicken pot pie soup base to mimic the creamy sauce with heavy whipping cream.
  • Parsley: Balance all the savory, sweet, and creamy flavors of the recipe with fresh parsley, finely chopped.

Variations and Substitutions

  • Add-Ins: Add anything from your favorite chicken pot pie recipe, like mushrooms and green beans, to this delicious soup.
  • Biscuit Alternatives: If preferred, use phyllo dough or puff pastry to make pie crust crackers instead of biscuits.
  • Turkey Pot Pie Soup: You can swap the chicken for turkey or cooked diced ham if desired.
  • Healthy Chicken Pot Pie Soup: Make the soup a bit lighter by using olive oil instead of butter and almond milk or coconut milk instead of heavy cream.
  • Healthy Chicken Pot Pie Soup: Make the soup a bit lighter by using olive oil instead of butter and almond milk or coconut milk instead of heavy cream.

How to Make Creamy Chicken Pot Pie Soup

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Chop & Saute the veggies

Get ready to make the soup by washing and chopping all the fresh veggies and herbs.

First, add the carrots, celery, onion, unsalted butter, and minced garlic to a large pot over medium heat. Cook the ingredients for three to five minutes or until the onions are translucent, stirring occasionally. 

Cutting veggies on a wooden cutting board and adding them into a pot with butter.

Step 2 | Cook flour, stock, and herbs

Next, add the flour to the pot and stir until it is cooked about two or three minutes.

Add flour to pot with vegetables and cook.

Mix in the chicken stock, Better Than Bouillon, pepper, thyme, salt, and bay leaves. Then, turn up the heat to medium-high and bring the ingredients to a boil.

Adding chicken broth to pot.

Step 3 | Add potatoes

Now, add the potatoes and set the heat to medium-low. Bring to a slight simmer for about 14 minutes or until the potatoes are tender.

Adding diced potatoes into pot to cook.

Step 4 | Bake biscuits

As the potatoes cook, bake the biscuits by following the instructions on the packaging. Then, remove the golden brown biscuits from the oven and transfer them to a serving tray.

Step 5 | Add chicken and remaining ingredients

Next, remove the bay leaves from the soup and add the cooked chicken, corn, peas, heavy cream, and parsley, sitting until well combined. Taste the soup and add more salt and pepper if desired.

Adding in chicken and heavy cream to pot.

Step 6 | Simmer and serve with biscuits!

Simmer the soup and mix for about five minutes until all ingredients are heated. Then, serve with the freshly made biscuits and enjoy!

Stirring in heavy cream into Chicken Pot Pie Soup mixture.

Tips

  • Salt Content– If you use regular broth or stock instead of low-sodium, omit the added salt (or to taste based on your typically use), then taste the recipe when it’s completed.
  • Double the Recipe– If you’re serving a crowd, this recipe easily doubles and can be kept in a crockpot to stay warm.
  • Cooked Chicken– Remember not to use raw chicken. Be sure it is cooked before adding. If you want to use raw chicken, add the chicken to the broth and simmer until fork tender for shredding. Then add potatoes and proceed with recipe. The cook time will vary based on size and cut of chicken. You may also want to increase the broth a bit.
A soup pot filled with chicken pot pie soup being stirred with a wooden spoon.

How to Make Gluten-Free Chicken Pot Pie Soup

There are a few things to adjust to make this recipe gluten-free enough for a Celiac to eat. But it is not impossible!

Make this recipe gluten-free by replacing the flour with cornstarch and water to thicken the soup. Ensure the stock or broth is gluten-free, and skip the Better than Boullion. Then, serve with gluten-free biscuits, and you have a gluten-free soup recipe.

Recipe FAQs

How do I thicken my chicken pot pie filling?

If the soup is not as thick as you’d like it to be, add a cornstarch slurry or more flour while stirring the ingredients over low heat.

Can Chicken Pot Pie Soup be made ahead?

This is a great recipe to make ahead! Make the recipe as directed, then store it in an airtight container in the fridge. Serve the dish in the next couple of days by reheating it in a pot or a slow cooker.

What is the difference between chicken pie and chicken pot pie?

There is no difference! They are both names for the same recipe.

A silver spoon take a bite from a cup of chicken pot pie soup.

Storage

Storage: Cover the pot with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.

Freeze: I do not typically like to freeze cream-based soups as the cream seems to separate when thawing. This one is best served fresh.

What to Serve with Easy Chicken Pot Pie Soup

Serve the easy chicken pot pie recipe with these irresistible Butter Swim Biscuits. Or enjoy a soup and salad combo by serving the dish with the Columbia Restaurant’s 1905 Salad tossed with a garlic vinaigrette dressing or a nutritious Kale Crunch Salad– Yum!

More Creamy Soup Recipes

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A white cup filled with chicken pot pie soup and topped with a biscuit.
Recipe
5 from 11 votes

(click stars to rate)

Chicken Pot Pie Soup Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Nikki Lee
This Chicken Pot Pie Soup Recipe is filled with sweet carrots, onions, peas, and corn with tender potatoes, chicken, and served with fluffy biscuits for dipping!
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Equipment

Ingredients 

  • 6 biscuits, cooked
  • 1 cup carrots, sliced
  • 1 cup celery stalk, slice
  • ½ cup onion, finely chopped
  • 6 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • ½ cup all-purpose flour
  • 6 cups low sodium chicken broth or stock
  • 2 tablespoons low sodium Better Than Bouillion
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme, (or ½ teaspoon ground thyme)
  • ½ teaspoon coarse kosher salt
  • 2 bay leaves
  • 2 pounds Yukon gold potatoes, cubed
  • 2 cups chicken, cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup heavy whipping cream
  • ¼ cup fresh parsley, finely chopped

Instructions

  • In a large pot add the carrots, celery, onion, unsalted butter, and garlic cloves over medium heat. Cook, stirring occasionally for 3-5 minutes or until the onion is translucent.
  • Add in the flour and stir for 2-3 minutes or until flour is cooked.
  • Add the chicken stock, better than bouillon, pepper, thyme, *salt, and bay leaves. Turn the burner to medium to high and bring to a boil.
  • Next add the potatoes to the pot. Turn the burner to medium-low and bring to a low simmer for 12-15 minutes or until the potatoes are tender.
  • While the potatoes are cooking, bake the biscuits for the time according to the packaging. Approximately 13 minutes. Place the biscuits on a parchment paper lined 9×13 baking sheet. Once baked remove from the baking sheet and place on a serving tray.
  • Then remove the bay leaves. Add the chicken, peas, corn, whipping cream, and parsley to the pot. Stir until combined.
  • Taste to see if more salt and pepper is needed (add to taste if needed).
  • Bring to a simmer and mix for 3-5 minutes until heated through.
  • Serve with the biscuits.

Nutrition Information

Serving: 1serving Calories: 426kcal (21%) Carbohydrates: 49g (16%) Protein: 13g (26%) Fat: 21g (32%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0.4g Cholesterol: 50mg (17%) Sodium: 734mg (32%) Potassium: 951mg (27%) Fiber: 6g (25%) Sugar: 5g (6%) Vitamin A: 3538IU (71%) Vitamin C: 36mg (44%) Calcium: 74mg (7%) Iron: 3mg (17%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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16 Comments

  1. 5 stars
    The best of a pot pie, in soup form! It’s so easy and my family loved every drop and asked me to make it again!

  2. 5 stars
    This soup was so easy to make and next time I’ll double the recipe so we have leftovers for another meal. It disappeared way too quickly!

  3. 5 stars
    This is amazing! I love when comfort foods are turned into a soup variation and this one certainly didn’t disappoint. Great flavors and easy to make!

  4. 5 stars
    This recipe makes SO much sense. It’s a pet peve when my chicken pot pie comes out too soupy. If I’m making a pot pie, I want it to hold together. But now I have a reason to enjoy these flavors and let it go soupy! Thanks!

  5. 5 stars
    Your Chicken Pot Pie Soup recipe is a real comfort food delight! The flavors blend together perfectly, creating a cozy and satisfying meal. I appreciate the clear instructions and handy tips, making the cooking process enjoyable and stress-free. This dish has definitely earned a spot in my regular meal rotation.