Short on time but need that comfort food fix? Chicken Pot Pie Soup is everything you love about a delicious, creamy, comforting pot pie in an easy to assemble soup.

A while ceramic bowl of chicken pot pie soup on a white plate with a spoon. A biscuit is next to the bowl of chicken pot pie soup. There is a salt shaker to the upper right corner.

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 blue Dutch oven filled with creamy Chicken Pot Pie Soup with a wooden spoon sticking out.

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 Angel Biscuits or Flaky Cheddar Biscuits in the oven and voila! Dinner!

A while ceramic bowl of chicken pot pie soup on a white plate with a spoon.

Homestyle Buttermilk Biscuits

These Homestyle Buttermilk Biscuits bring flaky, buttery, comforting goodness to any meal. Made from simple ingredients, they’re wholesome, delicious and sure to be a crowd favorite!

Homestyle Buttermilk Biscuits by The BakerMama

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.

A white ceramic bowl of chicken pot pie soup on a white dinner plate with two homemade biscuits.

What Do I Need to Make Chicken Pot Pie Soup?

  • Unsalted butter
  • Yellow onion
  • Celery stalks
  • Garlic
  • All-purpose flour
  • Canned cream of chicken soup
  • Low-sodium chicken broth
  • Cream-style sweet corn
  • Salt
  • Fresh ground black pepper
  • Roasted shredded chicken (like rotisserie chicken)
  • Whole kernel corn (frozen or canned)
  • Frozen peas and carrots
  • Fresh parsley, for garnishing
  • Large soup pot or Dutch oven
Ingredients for chicken pot pie soup in small white ceramic containers on a white marble counter.

More Hot and Hearty Soup Recipes

There’s no better way to warm up on a cold day than with a bowl of soup. My Hot and Hearty Soup Recipes are flavorful, filling and the perfect one-pot dinner everyone will love.

Creamy tomato soup, homemade Chick-Fil-A chicken tortilla soup, taco soup, and broccoli cheddar chicken soup.

How to Make Chicken Pot Pie Soup

  • Melt the butter in a large soup pot or dutch oven over medium-high heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
  • Add minced garlic and sauté for 2 more minutes, until fragrant.
  • Add flour and stir continuously for 1 minute until golden. 
  • Stir in both cans of cream of chicken soup, chicken broth, cream-style corn, salt and black pepper. Bring to a simmer.
Steps to make Chicken Pot Pie Soup.
  • 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!
Steps to make chicken pot pie soup.

How to Store Chicken Pot Pie Soup

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.

A blue Dutch oven filled with creamy Chicken Pot Pie Soup with a wooden spoon sticking out.

If you make this Chicken Pot Pie Soup, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

Maegan's Signature
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A while ceramic bowl of chicken pot pie soup on a white plate with a spoon.

Chicken Pot Pie Soup

  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 yellow onion, finely chopped (about 1 cup)
  • 4 celery stalks, trimmed and chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 (10.5 ounce) cans cream of chicken soup
  • 4 cups low-sodium chicken broth
  • 1 (14.75) ounce can cream-style sweet corn
  • 3 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 pound roasted shredded chicken (34 cups)
  • 1 cup whole kernel corn (frozen or canned)
  • 1 (16 ounce) package frozen peas and carrots
  • Chopped fresh parsley, for garnishing

Instructions

  1. Melt the butter in a large soup pot or dutch oven over medium-high heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
  2. Add minced garlic and sauté for 2 more minutes, until fragrant.
  3. Add flour and stir continuously for 1 minute until golden.
  4. Stir in both cans of cream of chicken soup, chicken broth, cream-style corn, salt and black pepper. Bring to a simmer.
  5. 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.
  6. Season to taste with more salt and pepper, if desired.
  7. Serve warm garnished with chopped fresh parsley and biscuits, dinner rolls or crusty bread on the side.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Loved this soup!!! Perfect. And easy. Making again for a ladies lunch. Love all your recipes!

    1. Hi, Cheryl! Aw, I love that. I’m so happy you enjoyed it and that you’re sharing it with your ladies!

  2. I made the chicken pot pie soup tonight for lunch and dinner tomorrow. I’m finally going to get all my veggies in one meal. Easy to make and delicious.

      1. Made this with turkey instead of chicken and added potatoes. It is a great stick to your ribs dinner on a cold night. Super easy to make!

  3. Fabulous soup!! I’ve only made soup twice and somehow messed it up both times but this was excellent! We added a little italian seasoning, biscuits and a salad. The perfect meal!

    1. Hi, Melanie! I’m so happy to hear you enjoyed it! It’s pretty hard to mess up soup (might be the most forgiving kind of food there is!).