Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. Enjoy a bowl for lunch or dinner!
Our chicken pot pie is one of our family’s favorite recipes and you guys are loving it too! We love reading all of your comments about how much you love the recipe. YAY!
We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this creamy and comforting Chicken Pot Pie Soup. It tastes similar to our chicken pot pie, but in soup form, making it the perfect meal for fall and winter. It is on regular rotation at our house right now because it is a great quick and easy weeknight meal.
This soup tastes like chicken pot pie, but with half the effort. It is made in a big pot on the stove and can be eaten in bowls. Kids and adults love this hearty and comforting soup! It is always a chicken dinner winner.
Tips for Making Chicken Pot Pie Soup
- To keep it easy, use shredded rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
- We use milk instead of heavy cream to keep the soup a little lighter. Don’t worry, it is still really, really creamy!
- The soup is loaded with carrots, celery, potatoes, peas, and corn. Lots of kid friendly vegetables:) If you want to throw in mushrooms or green beans, go for it. They would be good too!
- If you don’t have fresh thyme, you can use dried thyme, but only use ½ teaspoon because dried herbs are stronger than fresh herbs.
- We like to serve the soup with pie crust crackers. They are easy to make, see instructions below. You can also serve the soup with crackers or homemade biscuits.
Fill a bowl with chicken pot pie soup and get cozy! This easy soup is guaranteed to be a family dinner favorite! Enjoy!
If you like this chicken pot pie soup recipe, you might also like:
- Chicken Pot Pie
- Easy Chicken and Rice Soup
- Slow Cooker Chicken and Wild Rice Soup
- Chicken Gnocchi Soup
- Lemon Chicken Orzo Soup
Chicken Pot Pie Soup
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- Pie crust optional for making pie crust crackers, see note
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 ½ cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional ½ cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Have you tried this recipe?
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Soup is soooo good❤️
This was really good and pretty easy.
My son, who doesn’t really do veggies or soup, went for seconds.
Don’t skip the crust crackers, they make the recipe!
Will definitely be going into rotation here. Thanks for a great recipe!
Glad you liked the soup! Thanks for letting us know.
BEST soup ever!! We went dairy free and made it with almond milk- and we couldn’t even tell the difference! The pie crust crackers are the cherry on top!
What is the serving size ? Can I use frozen veggies if so how much do I use
I would like to know the serving size too..
How long does this keep in the fridge? I am hoping to bring this and your homemade biscuits to a friend who just had a baby 🙂
It will keep in the fridge for 4 to 5 days.
5 stars for the soup! Amazing! I would make my pie crust from scratch next time, though. The soup is so lovely and soulful… it deserves the small extra step; a simple “no-fail pie crust” will be the absolute perfect touch!
This soup is SOOO good! My hubby has started requesting double batches. Just hoping he can eat it all while it’s still good in the fridge! I urge you not to skip any ingredients OR the pie crust crackers. This soup just has such a wonderful, home-cooked, comfort food flavor. Just delicious! It would really be sad to leave out the thyme or the bay leaves, or anything. The ONLY thing I altered was to use whole milk because that is what I had in the house and I wanted my soup a bit creamier anyhow. I ended up making this a second time the first week, and now will be making it again 2 weeks later because we are already craving it again! Will definitely be a regular in our house. Thank you for a great recipe!
Delicious! Can leftovers be frozen?
New family favorite! Used turkey in place of the chicken.
I tried it last night and it was good. I didn’t have fresh thyme so I used dried and it was just as tasty. I had leftovers and it thickened up the next day into more of a filling, still yummy!
Just made this soup. Also made my own pie crust crackers – nice touch! Easy and delicious. I’ll be making again.
WOWOW so delicious and busing. You really popped off Maria !!!!!
Glad you loved the soup!
My family loved it. Didn’t change a thing!
My husband loved this. Easy to make, too.
My husband loved this. Easy to make, too.
Made this tonight, we LOVED the soup!!
Super easy to make and so delicious, definitely going to add it to my rotation for the winter season ❤
Also, I love all your recipes – THANK YOU for sharing!
Excellent recipe! I did thicken mine up just a hair with some cornstarch, but all of the flavors came together so nicely. Loved this!
Is there a way to make this in the crockpot? I have to bring soup to work and I was already trying to figure out how to make your pot pie (EVERYONE requests we bring this to fall gatherings) into soup when I stumbled across your recipe.
LOVE this soup! For crockpot: cook celery, carrots & onion in butter in sauce pan until tender. Then I followed the directions. For cook time:
4-6 hours on LOW
11/2-21/2 hours on HIGH
Is there a way to make this in the crockpot?
Wow this soup is amazing, just what I was craving! Especially love it with the pie crust crackers. Will definitely be making this one over and over again!
Why 5 stars? Delicious and easy to make! Truly tasted like a chicken pot pie! Did not make crust like topping but was still great! Thus us a keeper!
Very tasty easy to make this recipe is definitely a keeper
So simple to make and delicious. You wont be disappointed in this recipe
Maria you knocked it out of the park with this one!
My family just loved it. The pie crust crackers were a perfect compliment.
My dais a vegetarian so made this with veggie broth and added my husband and my chicken at the end.
I added mozzarella cheese to hers for a big protein.
Definitely on rotation at our house now!
By the way, I have been a fan of yours when you were just two peas!!
Have a wonderful Thanksgiving.
I made this soup last night. Wow! Just… Wow! This is my new favorite soup. It’s even better the next day, like most soups. Very happy! Thank you for this recipe!
This recipe is Awesome! Simple yet easy on the budget. Husband and kids loved it! Thank you
Yay! You are welcome!
This was delicious. I didn’t want to use heavy cream and it was thick and tasted amazing. No precooked potatoes..yes please so good!!
This recipe is absolutely divine. I will be making it again and again. The taste is just fantastic. I used dried thyme and dried parsley because that’s what I had on hand. I will be sharing this with my family and friends. Thank you.
So glad you loved the soup!
Has anyone made this in the crock pot? I’d like to try this…any suggestions?
I wanted to love this….but I didn’t. I read the reviews and followed the recipe but still found it bland. I have leftovers and will add chicken gravy and some crushed stuffing mix to it next time. I’m hoping that will liven it up.
Didnt have potatoes–used Idahoan Buttery Mashed Potato flakes to thicken soup. Was short on chicken broth–added Magic Mushroom Powder to up the umami flavor. Hubby who loves chicken pot pie, approved of this soup recipe. Thank you for sharing.
You are welcome.
Wanted additional ideas on what to do with rotisserie chicken, this was a great recipe! I used whole milk and it did not thicken as I wish it had. Looking forward to making it again. Didn’t have the pie crust for the chips, but pita chips were a good substitute!
Good to know, thanks!
I’ve made this a couple times now. The first time I found it a little bland and thin but still not bad. The next time I added some poultry seasoning, a touch more flour and 3/4 c milk & 3/4c heavy cream. The taste was better but still a thin soup. Should it be thin?
Great recipe! Truly lived up to the name. We ate ours with buttery biscuits, and it was a good combination. Not a pea fan, so used green beans instead. Next time we will increase the amount of corn and carrots. We used the dried thyme and knew to go less, but did more than you suggested. The amount worked for us. Was a hit at home, and we will DEFINITELY make it again.
I am glad you enjoyed the soup. It is a keeper!
This was delicious! I sent this recipe all over my office. To make the pie crust crackers I bought the boxed pie crust mix and followed the directions by rolling out the ball and cutting out rectangles.
So glad you loved the soup.
So good! I added a tablespoon of sour cream…perfect!
The pie crust crackers were unique- and tasty! The soup took more than double the time given to cook. Taste was ok, but for the effort chicken pot pie would have been better. The potatoes just didn’t seem to belong.
Excellent soup! I made another chicken pot pie soup years and years ago. I lost the recipe and my family kept nattering at me to find it and make it again. I couldn’t find it, but this one is almost exactly the same! I add a little sherry at the end (or red wine vinegar)…serve with biscuits…and sometimes add mushrooms depending on who’s eating. Highly recommend this recipe!
Glad you loved it!
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