This chicken pot pie soup is the filling of a classic pot pie turned into a creamy soup, all made in one pot. I cook a pound of diced chicken in olive oil, then sauté Yukon Gold potatoes, carrots, celery, and onion with thyme, parsley, garlic powder, and paprika. A little flour sprinkled over the vegetables thickens the chicken broth as it simmers. Frozen corn and peas and a cup of heavy cream go in at the end. It takes about an hour and makes 6 servings.
If you like this one, my Chicken Tortellini Soup and Wild Rice Mushroom Soup are two more one-pot soups to keep in your dinner rotation. This one has a thick, creamy broth, tender chicken, and vegetables that cook through but still hold their shape.
The flavor gets deeper as the soup sits, which makes it a good one to make ahead. Leftovers keep in the fridge for 3 to 4 days.
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Reader Love
We LOVE this soup . . creamy and comforting. Used some frozen slow cooker shredded chicken I had made earlier this week — was such a breeze to pull this comforting dinner together quick!
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💛 Why you’ll love this recipe
- One pot, one cleanup. The chicken, vegetables, and broth all come together in a single large pot or Dutch oven, so there are no extra pans to wash.
- A clever thickening technique. Sprinkling flour directly over the sautéed vegetables and stirring to coat them thickens the broth as it simmers, so there’s no separate roux step to deal with.
- Done in 1 hour. It takes 60 minutes from heating the oil to ladling the soup into bowls.
- High in protein. A full pound of chicken goes into every batch, so each bowl has about 23 grams of protein.
- Leftovers that hold up. The soup keeps in the fridge for 3 to 4 days and reheats well on the stovetop or in the microwave.
- Flexible with what you have. Works with chicken breasts or thighs, your choice of vegetables, or pre-cooked rotisserie chicken for a faster version.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
- Cook Chicken: Add chicken to the pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until the chicken is cooked through, about 5 to 6 minutes, turning the pieces so they cook on all sides. Then, using a slotted spoon or tongs, transfer the cooked chicken to a plate and set aside.
- Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until the onions start to look translucent, about 3 to 4 minutes.
- Add Seasonings: Stir in the remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
- Add Flour: Sprinkle the flour directly over the sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
- Stir in Broth, Add Chicken, Then Simmer: Pour in the chicken broth, stirring constantly to keep lumps from forming. Add the cooked chicken back in. Bring to a simmer, then let it cook until the potatoes are tender, about 15 minutes, stirring occasionally.
- Stir in Frozen Vegetables: Stir in frozen corn and peas and cook until heated through, about 3 to 4 minutes.
- Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2 to 3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
- Serve: Ladle the soup into bowls, garnish with cracked black pepper and chopped parsley, if using, then serve.
👉 Easy ingredient swaps
- Olive oil: Any neutral cooking oil works here, or use melted unsalted butter for a slightly richer base.
- Chicken breasts: Boneless, skinless chicken thighs are an equally good choice and tend to stay a bit more moist. Pre-cooked rotisserie chicken or leftover shredded turkey also work well. If using either, skip the cook-chicken step and add the pre-cooked, shredded meat when the recipe says to return the chicken to the pot.
- Heavy cream: For a lighter result, replace heavy cream with half-and-half. The broth will be somewhat thinner but still rich.
- Chicken broth: Vegetable broth or beef broth both work. Reach for low-sodium broth if you prefer to control the salt level and adjust to taste at the end.
- Frozen corn and peas: Fresh or canned corn and peas can stand in. Drain canned vegetables well before adding so you don’t water down the broth.
- Other vegetables: Cauliflower florets, green beans, or bell peppers can be added to or swapped into the vegetable mix based on what you have on hand or what’s in season.
✨ Variations
- Add a squeeze of fresh lemon juice or a teaspoon of finely grated lemon zest just before serving to brighten the broth.
- Stir in a pinch of red pepper flakes along with the other seasonings for a gentle background heat.
- Stir in a handful of shredded cheddar, Parmesan, or Monterey Jack cheese just before serving for an extra layer of richness.
- Crumble crispy cooked bacon over each bowl as a finishing garnish.
〰️ How to serve
- Bread: Biscuits, whole-grain rolls, or a crusty baguette are all good companions. Honey Butter Skillet Cornbread is a good match, since its sweetness plays well against the savory broth.
- Crackers: Oyster crackers are a classic pairing. Float them in the soup or serve them on the side.
- Salad: A cool, tangy Creamy Dill Cucumber Onion Salad makes a refreshing contrast to the rich, creamy broth.
- Side: Baked sliced zucchini or a simple green salad rounds out the meal without making it feel too heavy.
💬 FAQs
How should I store and reheat Chicken Pot Pie Soup?
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. To reheat, transfer to a saucepan over medium heat and stir occasionally until heated through. Or microwave in 30-second increments, stirring after each, until hot throughout.
Can I freeze this soup?
This soup isn’t a good candidate for freezing. The Yukon Gold potatoes and heavy cream both break down poorly when frozen and thawed. The broth can turn grainy and the potatoes get mushy. Plan to keep it refrigerated and use it within 3 to 4 days.
Can I use rotisserie chicken or other pre-cooked chicken?
Yes, and it’s a great shortcut. If you’re using pre-cooked rotisserie chicken, leftover shredded chicken, or leftover turkey, skip the cook-chicken step entirely. Add the pre-cooked, shredded meat to the pot when the recipe says to return the chicken to the broth, then continue as written.
Why does the flour go over the vegetables instead of into a separate roux?
Sprinkling flour over the sautéed vegetables and stirring to coat them achieves the same thickening effect as a roux but in fewer steps and without an extra pan. Just make sure to cook it for a full minute before adding the broth. That brief cook time takes the raw flour taste off.
📚 More recipes to try
🍽 Recipe
🍴 Make This Next
- Wisconsin Beer Cheese Soup – Thick, cheesy soup to serve with crusty bread.
- Chicken with Creamy Mushroom Sauce – Smothered chicken thighs in mushroom cream sauce.
- Garlic Butter Chicken Bites – Bite-size chicken tossed in garlic butter.
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Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil, 30 milliliters
- 1 pound chicken breasts or chicken thighs, diced
- 2 teaspoons salt, divided
- ½ teaspoon pepper, divided
- 2 Yukon Gold potatoes, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup all-purpose flour, 30 grams
- 4 cups chicken broth, 32 ounces
- 1 cup frozen corn, 135 grams
- 1 cup frozen peas, 134 grams
- 1 cup heavy cream, 240 milliliters
Optional Garnishes:
- Freshly cracked black pepper
- Chopped parsley
Instructions
- Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
- Cook Chicken: Add chicken to pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until chicken is cooked through, about 5 to 6 minutes, turning the pieces so they cook on all sides. Then, using a slotted spoon or tongs, transfer cooked chicken to a plate and set aside.
- Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until onions start to look translucent, about 3 to 4 minutes.
- Add Seasonings: Stir in remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
- Add Flour: Sprinkle flour directly over sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
- Stir in Broth, Add Chicken, Then Simmer: Pour in chicken broth, stirring constantly to keep lumps from forming. Add cooked chicken back in. Bring to a simmer, then let it cook until potatoes are tender, about 15 minutes, stirring occasionally.
- Stir in Frozen Vegetables: Stir in frozen corn and peas and cook until heated through, about 3 to 4 minutes.
- Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2 to 3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
- Serve: Ladle soup into bowls, garnish with cracked black pepper and chopped parsley, if using, then serve.
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