This chicken pot pie soup has the familiar flavors of the classic, with tender chicken, Yukon Gold potatoes, peas and corn in a creamy broth. Using rotisserie or leftover cooked chicken makes it easier to get on the table. Grab some bread for dipping, it’s especially good for soaking up the last few spoonfuls. This recipe is the perfect comfort food that can be enjoyed any time of the year.
Why This Recipe Works
If you like the traditional chicken pot pie but also enjoy a good soup, this combines the best of both of those worlds. Not to mention, the prep time is minimal and cooking time is less than an hour from start to finish.
Tips for Keeping it Simple
I am using leftover or cooked rotisserie chicken for this recipe which is really the best of all worlds because it uses chicken that is already cooked and it utilizes those pesky leftovers in your fridge.
However, if you want to cook your own Rotisserie, we can show you how:
Another time saving tip is to use frozen veggies instead of fresh. This will save time with peeling, cutting and dicing carrots. These often cook faster than adding them in fresh also. We chose to use fresh carrots, but you don't have to.
Ingredients
- Chicken - Start with 4 cups of cooked, shredded chicken. Rotisserie chicken or leftover roast chicken works here; the recipe's cooking time does not include cooking raw chicken.
- Potatoes - Yukon gold potatoes peeled and sliced into ¼" thick pieces will cook to perfection.
- Chicken stock - You'll need roughly 5 cups chicken stock to have a good amount of soup base.
- Half & half - This adds creaminess.
- Vegetables - Although you can add any veggies you like, the go-to for this recipe are onions, celery, carrots, peas, and corn.
- Seasonings - Minced garlic cloves, sea salt, black pepper, a bay leaf, and finely chopped parsley come together to add the perfect flavors.
- Flour - all purpose flour will help thicken the soup.
Step-by-Step Instructions for Chicken Pot Pie Soup
Step 1: Sauté fresh vegetables: Sauté the fresh onion, celery and carrots in butter, first. If using frozen carrots, add those with the peas and corn instead. Add the garlic.
Step 2: Add the flour and broth: Add the flour to the cooked vegetables to begin thickening the soup. Add the chicken stock.
Step 3: Add potatoes: Add the Yukon Gold potatoes which have been peeled and cut into ¼-inch-thick pieces. Begin checking tenderness after 10 minutes; they will continue cooking after the chicken is added.
Step 4: Add remaining ingredients: Add the frozen peas, corn, the half and half, and finally, the cooked shredded chicken, bringing the soup to a simmer. Continue cooking until the soup is hot and the chicken reaches 165°F.
What to Serve with this Soup
- Biscuits: Topping the soup with a biscuit will give it that chicken pot pie feel.
- Buns: Try our Honey Wheat Buns for a soft, deep dark pillowy buns.
- Bread - If you have the time, you can make some homemade bread. Try our Ciabatta bread or sourdough bread—It's so worth the time!
Storage and Reheating
Refrigerate: in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F. Use within 3–4 days. When using leftover chicken, count its earlier refrigerated storage time toward that 3–4-day window.
Freeze: For longer storage, freeze portions and aim to use within 2–3 months for quality. The creamy base may separate and potatoes can soften after freezing; freeze a small portion first if texture is important to you.
Reheat: Thaw in the refrigerator. Reheat on the stove, stirring, until the soup reaches a boil and the chicken reaches 165°F.
Creamy Chicken Pot Pie Soup with Potatoes
- Total Time: 45 minutes
- Yield: 8 servings (2 cups each) 1x
Description
Tender shredded chicken, Yukon Gold potatoes, and colorful vegetables fill this creamy chicken pot pie soup. A splash of half-and-half gives the broth a rich finish, while cooked chicken keeps prep simple. Serve with warm bread for all the comfort of pot pie without making a crust.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- ⅓ cup flour
- 5 cups chicken stock
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 lb. Yukon Gold potatoes, peeled and sliced into ¼” thick pieces.
- 4 cups cooked chicken, (shredded)
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup half and half
- 1 bay leaf
- ¼ cup parsley, finely chopped, plus more for garnish
Instructions
- Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
- Add the flour and stir and combine. Continue cooking and stirring for 1-2 minutes.
- Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
- Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
- Add the frozen peas and corn and return to a simmer. Stir in the half-and-half and cooked shredded chicken.
- Cook until the soup is hot and the chicken reaches 165°F.
- Remove and discard the bay leaf. Stir in the ¼ cup chopped parsley, then garnish individual bowls with extra parsley if desired.
Notes
Buy at store bought chicken and shred it instead of cooking your own.
Add some oregano, thyme or basil to the recipe if you want a little more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Dutch Oven
- Cuisine: American
LOOKING FOR MORE COMFORT SOUP RECIPES?
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I did this in the crockpot and it turned out fantastic! Definitely a keeper in my family!
This is perfect for a cool night. Everyone loved the soup
Wow! Quick, easy and delicious perfect for a fall night like tonight. Thanks for posting such a great recipe. ☺️
I'll be honest, it's one of my favorite soups - glad you enjoyed it!
This recipe is so good! I make it often. I make it just as the recipe states. I do add in some oregano and thyme just like it says in Debi’s tips.
This is my go-to when I want a hearty meal!
Loved this soup and so did my family! Thank you for sharing!
SOOOOOOOOOO good! Everyone LOVED IT!!
Loveddd it. Added ritz crackers to bake at the end. Added an extra tasty touch
I made this recipe yesterday, and my family enjoyed it so much. Thank you.
This is sooooooooooo good. I think 10 minutes for the potatoes would have been better for me but that was my fault. Really good. Thanks for sharing.
Love the soup! I’m a big fan of chicken pot pie so I have been wanting to try this recipe! The only thing I might do different is to cook the celery & potatoes before I add them to the soup. It took much longer than it would have. I also added a little extra salt & a little thyme. I did use frozen peas & carrots & rotisserie chicken. I would definitely make it again. Thank you!
I made a crockpot of this and it was gone in two days, wonderful flavor and hearty soup
This soup is killer! Great for a rainy chilly night.
This came out great! I/ we loved every bite and will make it again!
Always looking for a good soup recipe and this one's a keeper!
Made this for our Souper Tuesday at work- I bought a couple of refrigerated pie crusts and cut them with a crinkle cutter into strip/chips, basted with butter and sprinkled with sea salt- baked for 10 min at 350°F- made for a nice topper! I made 1.5 sized recipe and added thyme, extra garlic salt, and paprika. So good!
Hi. I just cooked this up tonight and it turned out wonderfully. I pan fried 2 leg quarters to brown them, then poached them for 15 min per side. I added home grown veggies you suggested plus green beans. I added 1 can of Kirkland chicken breast along with the deboned chicken quarters and the poaching broth. I did add thyme and sage lightly and more pepper to taste. Hubby loves chicken pot pie and really enjoyed this recipe. Tomorrow he wants dumplings added so we’ll give that a try. Thanks for a great recipe.
Can turkey be substituted for chicken? If so, any recommended seasoning changes?
When I made this, I substituted cooked shredded turkey for the chicken and it turned out great! I didn't change any of the seasonings and it still tasted really good. Hope this helps!
Looks great and I can’t wait to try. When do you add the cream please x
in step 5
I made this and it was SO good!! Husband-approved! But it did take me a long time to prep. But to be fair, I had a lot of interruptions and distractions. It's a keeper, though!