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Chicken Pot Pie Soup

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Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

Happy Friday, friends! 

I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.

Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.

That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling.

Also known as Chicken Pot Pie Soup.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…

3-Ingredient Coconut Oil Biscuits |

…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)

But the filling — err, soup — is definitely the star of the party here.

It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.

Definitely the perfect comfort food for this time of year, and for lazy weekends such as this one.

Hope that it warms you up too. Enjoy!

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Chicken Pot Pie Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 47 reviews
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 -10 servings 1x


This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.


  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper


  1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

This post contains affiliate links.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

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155 comments on “Chicken Pot Pie Soup”

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  1. I was just browsing my list with favourite food blogs for inspiration, looking for a good soup recipe to make tonight and I stumbled to this post. This picture got me right away, your soup looks perfect and so comforting! It’s packed with lots of veggies as well, just as I like it. Perfect timing, I’m telling you :D
    Thank you for sharing and have a happy holiday :)

  2. It may be 7:30 am right now, but I’d love to curl up with a hot bowl of this soup right about now! Enjoy your weekend! It sounds like it’ll be wonderful.


    • Thanks Gabriella, we hope you enjoy this, and that you have a wonderful weekend as well! :)

  3. This soup looks amazing… I’m adding this to my Sunday night menu! Thanks for sharing :)

  4. In your photos you’ve included peas and corn, how much/at what point should they be added? Thank you! This looks wonderful for a cold week ahead! 

  5. This is hilarious, I just found your blog on Monday and made your crock pot shredded chicken, then decided to make chicken pot pie soup the same day and was bummed you didn’t have a recipe. I can’t wait to try your recipe! Must be the season :)

  6. Can’t wait to try this! I am a big fan of your site! All of your recipes are so delicious and healthy. Thank you for sharing!  

  7. What about the peas and corn?? LOL

    • Hi Lynn, oops, please excuse our typo – we forgot to add them to the ingredients list and the instructions! We’ve just popped in and edited the recipe — we hope you enjoy!

  8. @Nicole
    Probably in step three!

  9. Um, YUM. If I want to make this gluten free, how would you suggest I do that?

  10. I’ve been silently following this blog for a while, just reading this recipe I’m already loving it,  is it possible to turn this into a slow cooker dish? I would love to have this going in the morning before I go to work and have it ready by the time I get home.

    • Thank you Grinder, we’re happy you’re here! We haven’t tried doing this recipe in a slow cooker, and are concerned because of the flour, that it might not work. We will see if we can come up with a slow cooker version!

  11. I made this tonight and wanted to leave a comment saying how delicious it was, along with the coconut oil biscuits.  I printed my recipe on the 6th of December and as I leave my comment I notice you must have updated the recipe to include corn and peas.  Mine didn’t have them but I’m sure the recipe is tasty either way!  I do wish I’d added them to my pot.  Next time!!!  Thanks so much for a super duper recipe/dinner!

    • We’re so happy you enjoyed this Stephanie! Yes, we’re sorry, we completely forgot to include the corn and peas initially – ugh! But we hope you’ll make it again. :)

  12. Could corn starch or gluten free flour be substituted to make this recipe GF?

  13. This soup looks amazing!! How would the recipe change if I wanted to cook it in a slow cooker? 

    • Thanks Madelaine! We haven’t tried doing this recipe in a slow cooker, and are concerned because of the flour, that it might not work. We will see if we can come up with a slow cooker version!

  14. This was really good, I added some chicken bouillon for added flavor!  Great recipe!

  15. Most delicious food you shared and also your photography excellent.

  16. I just made this and it turned out amazing! It did take a lot longer than 15 min to get the potatoes done, but I’m thinking I diced them too large. I subbed a gluten-free flour blend, since my husband has celiac but left everything else the same. I was worried it would come out too thin, but the consistency was good. This is something I will be making a lot this winter.

  17. Hi, I can see this wouldn’t be great in the slow cooker because of the flour, but does the soup reheat well? (I ask because some soups just don’t.) thanks!!

  18. Love this recipe! Easy to follow and comes out delicious. I too found I needed to simmer for longer than 15 minutes for the potatoes (more like 30), but other than that it came out awesome! 

  19. This recipe is fantastic! I was looking for an easy recipe with things I already had in the fridge and I was lucky to find this. Full of rich, hearty flavor, although I doubled the salt & pepper and threw in a bay leaf. Will definitely add this to my soup rotation !

  20. Will be making this for dinner tomorrow, looks fabulous !!!!

  21. I made this on Tuesday night, and used the meat from a rotisserie chicken for easier prep. It was delicious! My 3 year old even loved it and it was a great way to get some veggies and protein into him. He loved dipping his biscuit in the soup, so it made eating fun :) Thanks for the awesome recipe! 

  22. Thinking of doubling the ingredients to eat for a few days.  How do you think it will hold up?  Getting hungry thinking about it. 

    • Hey Dan, we think you could make a double batch of this soup, just as long as you have a big enough pot! :D

  23. Yum-O.  I never seem to have all the ingredients listed, but this soup is so user friendly, it really doesn’t matter.  I subbed brown rice with quinoa for the potatoes and oh my goodness, it is good.  Love your soups, love the site. My go to for awesome yum.

  24. We are moving and trying to clean out our pantry before we pack it so I made this with almost all canned vegetables except the onion and mushrooms.  Used rotisserie chicken as well.  Makes a BIG batch and is very tasty.  Simple recipe to make again and again!

  25. do you think it would make any difference if I left out the milk??

    • Hey Lauren, you could just use all stock instead of the milk, but it will be more like regular chicken soup, and it won’t have any creaminess. We like the milk in there, but it’s totally up to you and what you like! :)

  26. Is it possible to substitute vermicelli cut in thirds/fourths instead of potatoes in your Chicken Pot Pie Soup. Also, if you make small “pot pies with biscuit dough pressed into cup cake tins” will the bottom of the biscuits be too soggy? If so should I spoon the soup into the completely baked form just before serving.  My church is having a super bowl Sunday and I want to make something for the smaller children in the congregation. Thanks, 

    Judith O’Neil

    • Hi Judith! We think the mini pot pies in the muffin tins is an excellent idea! As long as you don’t have too thin of a layer of biscuit dough on the bottom, we don’t think these should get soggy. We wouldn’t make them too far in advance though, because that might cause sogginess. We’re not sure about the vermicelli, since we haven’t tried that before, but we think egg noodles would probably hold up better in this. We hope this helps, and that you and your congregation enjoy! :)

  27. I’m making this soup for the 5th time! It is so delicious and so easy! Thank you!

  28. Just made this today and wanted to thank you for sharing such a delicious and unique recipe. I prefer to cook from scratch, and enjoyed how this soup reminded me of growing up with my Mom’s homemade chicken pot pies. Mom is 93 years old today, and still insists on living at home alone and cooking her own meals. I’m passing this winner along to her, knowing she will enjoy it as much as we did. Thanks Ali for the recipe and comprehensive instructions.

    • You’re welcome Karen — we’re so happy you liked it! :) And we think your mom sounds like an incredible woman, good for her! :)

  29. Gracias por esa deliciosa sopa. Estoy feliz por que me gustan las sopadRita

  30. I used poultry   seasoning instead of Italian , very good !

  31. It’s 80 degrees here in southern Illinois and I’m making this soup. I’ve made it several times already because it’s absolutely delicious. I leave out the mushrooms because I dont keep them on hand, and I sometimes use heavy whipping  cream in place of milk. My kids and I eat a LOT of homemade soups and this is on our top 2. I made it for my sister and nieces once when they showed up unannounced. They all loved it and she said it’s the best soup ever. Our other favorite is my dad’s chicken & rice soup. He uses a whole chicken but I do breasts, lightly boiled in chicken broth, add in tomato sauce, cumin, garlic, uncooked rice, diced potatoes, canned mixed vegetables(or frozen), salt and pepper. Add hot sauce for a kick. No measurements. Everything is done by taste and amount desired. Yummy. 

    • Thank you for sharing with us Samantha! We’re so glad you and your family are fans of this recipe! And that chicken and rice soup sounds amazing and so homey! :D

  32. I have been wanting to make this for a while. Today, I finally got to make it. I love it, it is just the favor I was looking for.
    Now, I can’t wait for it to be cooler/colder so I can also make biscuits. Thanks for the recipe

  33. Have child can’t have dairy. What can I substitute for Milk?

    • Hi Yari! You can use any non-dairy milk, just make sure it’s plain. We hope you enjoy!

  34. I am allergic to gluten, what would substitute well for the flour? Thanks!

    • Hi LeAnne! You could use cornstarch or arrowroot powder as a thickener. Both are gluten-free. We hope you enjoy this!

  35. Hi! Loving all of these great comments! But, I was wondering if I could add a little heavy cream to the recipe as well? Or, is it creamy enough? Thanks!  

    • Hi Heather! We think it’s creamy enough, but you can try it without heavy cream first, and always add some if you’d still like it to be creamier. We hope you enjoy! :)

  36. Added Cream of Chicken to it, yum!!!

  37. Can this recipe be made in a slow cooker/crock pot?

    • Hi Lori! Hmmm, good question. We haven’t tried it in a slow cooker, but it should work (however, we would suggest using evaporated milk instead of regular milk, since regular milk does not hold up well if added too early to the slow cooker). It’s best to add dairy like that at the very end, and since you need 2 cups of liquid and we don’t want to throw off the balance in the slow cooker, we’d do the evaporated milk. We hope this makes sense/helps!

  38. Can you make it without the flour and potatos?

    • You really need the flour as a thickener for this soup, but you can skip the potatoes if you don’t care for them. We hope you enjoy!

  39. Thank you very much for the recipe. I have made it today nd found it so yumm. Going to surprise my hubby coz he loves different types of soup. Thanks again :)

    • You’re welcome, Sanki — we’re so glad you enjoyed it and we hope your husband does as well!

  40. One change I would make next time: put just the carrots in at first (they always need more time), when they are about half done, add celery, onions and potatoes. When those are all tender, you can add the mushrooms and garlic. I held off on adding the milk until everything was soft enough. I used raw milk (because of a daughter w/ eczema), and I want it to only warm up before serving.

  41. Great recipe!!! Yum. I actually made this in the slow cooker mostly the same way except within the last 10 minutes of cooking i melted 1/3 cup butter in a pan and then added the 1/3 cup flour to it. Then i slowly added 1.5 cups of milk to the mixture til it turned into a sauce consistency and then added it to the soup. It turned out great!

  42. I made this tonight with left over turkey & it was super delicious & my picky husband even loved it. It’s going to become a new holiday tradition to use with my leftover turkey. Thank you!!

  43. AMAZING. My husband just made me make it again, this time a double batch and froze a bunch :) Kids love it too! Definitely a new staple in our house. YUM!

  44. This soup was easy and delicious! For the cooked chicken, I used a rotisserie chicken, it made it even easier.

  45. Hi there! I just made your soup and it was wonderful! I’m just wondering if you have any nutritional information for this soup?

    • Hi Caroline, we’re glad you enjoyed the soup! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  46. tried this recipe for the first time…….. i love chicken pot pie…soooo it’s cold outside…what better for dinner than a hearty soup???
    it’s so easy to make….. even for a truck driver!!! yummy!!
    added this recipe to my fav’s file!!

  47. Can leftover soup be frozen? If so…how long will it be good?

    • Hi Chenoa! Yes, you can freeze this. Should be good for a few months. We hope you enjoy!

  48. Late to the party, but made this today and it is absolutely delicious! Making rosemary, parmesan crackers as an accompaniment. 

  49. Would this soup be good with cubed ham instead of chicken? I have some ham I’d like to use. Thanks!

    • We haven’t tried this with ham instead of chicken, but we think that sounds tasty! :)

  50. I made this about a month ago, using leftover breaded chicken… didn’t think it would turn out but it actually gave it such a great texture! I followed the recipe exactly except for the mushrooms (left those out!) and didn’t have italian seasoning on hand so I subbed in some thyme and A TAD of oregano. I was stopping by for the recipe again as I’m going to make this for a family dinner tomorrow night- can’t wait. This has got to be one of my favorite soups, thanks to you!

    • Thank you for sharing with us, Martina — we’re so glad you enjoyed this!