This Chicken Pot Pie Soup is thick and creamy, loaded with vegetables and tender pieces of chicken! It is made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food. See the step by step recipe down in the recipe card.
Table of Contents
This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Yep, you got it. I’m back with my latest soup obsession!
This Chicken Pot Pie Soup was an instant family favorite, for a few reasons.
The kids love how thick and creamy it is, and I love how easy it is to make and that it is loaded with vegetables.
And there’s only one pot to wash!
It lasts great in the fridge, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!
They come pre-washed, so a quick chop is all they need to prep them for this cozy Chicken Pot Pie Soup.
Variations on this Chicken Pot Pie Soup recipe:
Here are a few FAQs to help you make this soup recipe your own.
Can I substitute chicken thighs for the chicken breasts?
You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
Can I use leftover chicken or turkey?
Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in
This is perfect if you have leftovers from this Roast Chicken and Vegetables or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
Can I add other or extra vegetables?
Yes! Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites.
Carrots, onion and celery form the flavor base for this Chicken Pot Pie soup, so I would keep those if you can, and there’s no substitute for the creamy taste of Little potatoes, but feel free to experiment with the rest!
Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
Can I make this Chicken Pot Pie Soup dairy free?
Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.
With broth, it will still be thick and hearty.
Can I make this soup in the Crockpot?
Most likely, I would add the carrots through to the chicken breast into the crockpot and skip the sauteeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.
Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.
What else can I use to top this Chicken Pot Pie Soup?
You have a few options for topping this Chicken Pot Pie Soup, or you can enjoy it as is!
My recipe is pictured with freshly baked biscuits, and I cheated by purchasing a roll of refrigerated biscuit dough from the grocery store. Life is busy, and sometimes we need a break!
Here are a few more options:
- Homemade biscuits if you have the time
- These homemade Drop Dumplings for Soup.
- Pie pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet
- Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden.
More soup recipes you’ll love!
- 20 Minute Creamy Tomato Soup – made easier with canned tomatoes!
- Chicken Vegetable Soup
- White Chicken Chili
- Cabbage Soup – just 6 ingredients!
Pin this recipe to save for laterPin this recipe to your favorite board
Chicken Pot Pie Soup
- 2 tablespoons canola oil
- 2 large carrots (peeled and diced)
- 1 rib celery (finely chopped)
- ½ medium onion (finely diced)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
- 1 boneless skinless chicken breast
- ½ cup frozen corn
- ½ cup frozen peas
- ¼ cup unsalted butter
- 3 tablespoons all purpose flour
- 1 ½ cups milk (any kind)
- Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
- Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
- Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
- Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
- Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
- Stir in the flour until completely absorbed.
- Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
- Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
- When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
- Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel