Chicken Pot Pie Soup

Comfort Food, Quick

I love chicken pot pie, but I don’t always have time to pull one together. This Chicken Pot Pie Soup is how I answer that comfort food craving without all the work. It’s creamy, full of satisfying chicken and vegetables and every bit as comforting as my favorite chicken pot pie.

A Delicious, Balanced Dinner in One Pot

My favorite thing about this soup is how dense and filling it is. And how easy it is to get my kids to eat their veggies! It almost feels like cheating! It’s so easy to make! I throw some of my Buttermilk Biscuits, Angel Biscuits or Flaky Cheddar Biscuits in the oven and voila! Dinner!

Some tips to get the most out of this recipe:

• Sauté for depth: Don’t rush the onion and celery. A few extra minutes adds so much flavor!
• Taste before serving: With cream soup and broth, salt levels vary. Season at the end to avoid overdoing it.
• Want it thicker? Whisk 1 tablespoon cornstarch with 2 tablespoons water and stir in. Or let it simmer a bit longer uncovered.
• Make it ahead: This soup keeps beautifully when stored in the refrigerator for up to 5 days. It actually tastes even better the next day! If it thickens too much in the fridge, just stir in a splash of broth or milk while reheating to bring it back to the perfect creamy consistency.

Watch Me Make It!

Join me in the kitchen to make a pot of this easy, comforting Chicken Pot Pie Soup!

The Easiest Pot Pie Ever

This soup might be the easiest version of chicken pot pie you ever make. But don’t think that means it won’t be incredibly delicious! Rotisserie chicken, frozen veggies and canned cream of chicken complement the fresh garlic, onion and celery. The whole experience is comforting and delicious.

Serving Ideas: 

• Classic pairing: Serve with warm biscuits, crescent rolls, or crusty bread to soak up every creamy spoonful.
• Mini pot pie twist: Ladle soup into ramekins and top with a square of puff pastry — bake until golden!
• Kid-friendly dunkers: Cut grilled cheese into sticks (or make grilled cheese roll ups) for dipping.
• Soup + salad night: Pair with a light side salad to balance the richness.
• Bread bowl magic: For something fun and more indulgent, serve in hollowed-out sourdough bread bowls.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Unsalted butter: adds rich flavor and is the fat base for sautéing vegetables and forming the roux. If using salted butter, just reduce the added salt.
• Yellow onion: gives the soup sweetness, depth, and savory aroma and helps build a classic pot pie flavor profile. You can use frozen chopped onions to save time.
• Celery stalks: adds mild bitterness and crunch, balancing the sweetness from corn and carrots. Key to the classic “pot pie” flavor and aromatics.
• Fresh garlic: adds aromatic depth and savory punch. Enhances the overall flavor complexity. You can use garlic powder (1 tsp) if in a pinch.
• All-purpose flour: combined with the butter, it forms a roux, thickening the soup. Gives the broth a silky, comforting texture.
• Canned cream of chicken soup: boosts creaminess and adds rich, savory chicken flavor with minimal effort. Shortcut ingredient that saves time and enhances the comfort food appeal.
• Low-sodium chicken broth: main liquid base that balances richness with savory, brothy depth. Low-sodium gives control over seasoning.
• Cream-style sweet corn: adds sweetness, body, and natural creaminess without needing more dairy. Helps thicken the soup slightly.
• Kosher salt: essential seasoning to bring all the flavors together. Especially important because of the mild ingredients (cream, corn, chicken). Adjust as desired based on broth and canned soup saltiness.
• Fresh ground black pepper: adds subtle heat and balances the richness.
• Roasted shredded chicken (like rotisserie chicken): the main protein! Hearty, satisfying, and classic for chicken pot pie flavor. Adds texture and absorbs the creamy base flavor.
• Whole kernel corn (frozen or drained canned): adds sweetness, color, and texture. Helps balance the savory and creamy components.
• Frozen peas and carrots: essential “pot pie” vegetables that add color, texture, and natural sweetness. Convenience of frozen keeps it simple. Feel free to use fresh diced carrots + frozen or fresh peas if you prefer.
• Fresh parsley (for garnishing): adds freshness and color at the end. You can omit if needed, but fresh herbs brighten up the heavy, creamy soup.

Supplies:

• Large soup pot or Dutch oven

• Stir in the shredded chicken and then the frozen corn, peas and carrots. Bring back to a simmer and continue to cook for another 5 minutes or until corn, peas and carrots are tender.
• Season to taste with more salt and pepper, if desired.
• If you like, serve warm garnished with chopped fresh parsley and biscuits, dinner rolls or crusty bread on the side. Enjoy!

Storage

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium low heat on the stove or in the microwave until heated through.

Unfortunately, soups that are cream based or thickened with flour (like this chicken pot pie soup) do not freeze well for long periods of time, or reheat with the same consistency.

However, if you freeze this soup, allow it to cool completely and then store in a freezer-safe container for up to one month. Defrost in the refrigerator over night. Reheat it over low heat, stirring frequently.