This creamy chicken pot pie soup brings the delicious, classic flavors of a pot pie with a much easier method. It’s perfect for a cozy weeknight meal.
If you’re looking for a classic, nostalgic chicken soup with a creamy twist, this healthy chicken pot pie soup is for you. It is full of flavor, nutrients, and comfort that hit the spot no matter the season. There is a subtle sweetness from the corn, nutrients from extra veggies, and big flavor when it all comes together.
We love a homemade chicken pot pie at the farmhouse, but sometimes a buttery puff pastry or pie crust just isn’t in the cards. This recipe has just as much flavor as a traditional chicken pot pie but is way easier to make.
Topped with fresh herbs and flaky sea salt, this recipe makes the most of your efforts with lots of satisfying flavor. Pair this hearty soup with crusty bread or whole wheat biscuits.
Why You’ll Love This Recipe
Kid-friendly – I love having easy options on hand with kids, and this recipe is always a hit. It’s comfort food with buttery flavor and hidden nutrients!
All-in-one meal – Protein, starch, and vegetables bring the cozy vibes all in a single pot for easy weeknight cooking.
Vegetable packed – Carrots, celery, peas, and corn add color, sweetness, and nutrients.
Ingredients
Butter – You can also use olive oil.
Chicken – You could use a store-bought rotisserie chicken as well. You could even use leftover turkey.
Chicken broth – You can use broth from the grocery store or make your own bone broth.
Potatoes – We like Yukon gold, but red potatoes or any small potatoes work just fine.
Heavy cream – If you don’t have heavy cream on hand, you can use whole milk.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Dutch oven – A medium Dutch oven will work just fine. You can use another heavy pot, but the Dutch oven makes it easy.
How to Make Chicken Pot Pie Soup
Step 1: In a large pot or Dutch oven, melt a little butter (about 1 tablespoon) over medium to medium-high heat. Add the diced chicken meat and cook until lightly browned. Remove the chicken and set aside.
Step 2: Add the remaining butter to the pot. Once melted, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened.
Step 3: Stir in the flour and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in the chicken stock until smooth and no lumps remain.
Step 4: Add the diced potatoes and bring the soup to a simmer. Cook for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 5: Return the chicken to the pot, then stir in the peas, corn, celery seed, and thyme. Let everything heat through.
Step 6: Reduce the heat to low and stir in the heavy cream. Taste soup and season with salt and pepper as needed. Ladle soup into bowls and serve warm, topped with fresh parsley if desired.
Tips
- For more veggies, you could add a few chopped medium carrots when you add the diced potatoes.
- Store leftover chicken pot pie soup in an airtight container in the fridge. It will keep well in the fridge for 2 to 3 days.
- Want more one pot soups? Check out my round up of my all-time favorite soup recipes here.
Recipe FAQs
This recipe uses a roux of butter and flour mixed with the vegetables to thicken the soup. Some recipes use cream cheese as well.
This soup packs in the vegetables and protein with real food ingredients that don’t skimp on flavor. Carrots, green peas, celery, corn and potatoes have vitamins and fiber. Chicken provides protein.
Unfortunately, cream based soups separate when frozen. You can freeze this soup, but between the cream and potatoes, there will be some change in the texture. Freeze in air tight containers.
More Dinner Recipes from the Farmhouse
- Ground Beef Pot Pie
- Biscuit Chicken Pot Pie
- Southwest Chicken Soup
- One Pot Ham And Beans
- Creamy Chicken And Gnocchi Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Creamy Chicken Pot Pie Soup Recipe
Equipment
- 1 Dutch Oven or large soup pot
Ingredients
- 3 tablespoons butter
- 1 ½ pounds chicken breast, cubed
- 2 cups onion, diced
- 2 cups carrot, diced
- 1 cup celery stalks, diced
- 4 garlic cloves, minced
- 3 tablespoons all purpose flour
- 6 cups chicken broth
- 1 pound Yukon gold potatoes, cubed
- ¼ teaspoon celery seed
- ½ teaspoon dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream, 35%
- Salt and black pepper, to taste
- Optional: Fresh parsley for topping
Instructions
- In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced chicken and cook until lightly browned. Remove the chicken and set aside.
- Add the remaining butter to the pot. Once melted, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened.
- Stir in the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the chicken broth until smooth and no lumps remain.
- Add the diced potatoes and bring the soup to a simmer. Cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Return the chicken to the pot, then stir in the peas, corn, celery seed, and thyme. Let everything heat through.
- Reduce the heat to low and stir in the heavy cream. Taste the soup and season with salt and pepper as needed.
- Serve warm, topped with fresh parsley if desired.
Notes
- For more veggies, you could add a few chopped medium carrots when you add the diced potatoes.
- Store leftover chicken pot pie soup in an airtight container in the fridge. It will keep well in the fridge for 2 to 3 days.
- Want more one pot soups? Check out my round up of my all-time favorite soup recipes here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
