Chicken Pot Pie Soup
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This Chicken Pot Pie Soup has been a staple around here for a long time… and for good reason! It’s creamy, comforting, and packed with tender chicken and vegetables in a rich, savory broth that tastes just like the inside of a classic pot pie. No crust, no baking, no waiting. Just cozy, familiar comfort in a bowl in 30 minutes!
Table of Contents
WHY YOU’LL LOVE CREAMY CHICKEN POT PIE SOUP
- All the flavor of chicken pot pie, no pastry required
- Ready in about 30 minutes
- Thick, creamy, and deeply satisfying
- Pantry-friendly ingredients
- A longtime TSRI classic for a reason
Chicken Pot Pie Soup
We’ve been making this recipe for chicken pot pie soup since 2012, and it’s earned its place around here. This is one of those meals that just sticks because it works every single time.
It’s what I make when someone says, “chicken pot pie sounds good,” but nobody actually wants to deal with pie crust.
You cook the chicken, build the base, and suddenly the whole kitchen smells like dinner is handled.
It’s creamy without being fussy. Familiar without being boring. The kind of soup that feels like something you’ve always known, even the first time you make it.
And once this easy chicken pot pie soup is in your rotation, it tends to stay there!!
INGREDIENT NOTES
- Chicken: Diced small so it cooks quickly and stays tender. Boneless breasts and thighs both work.
- Butter & Flour: These are doing the heavy lifting for thickness and body.
- Poultry Seasoning: Brings that classic pot pie flavor without extra chopping.
- Whole Milk: Adds richness and creaminess without turning the broth into gravy.
- Frozen Mixed Vegetables: Convenient and reliable… exactly what this chicken pot pie soup wants.
VARIATIONS
Extra Creamy: Replace ½ cup of the milk with heavy cream.
Herb-Boosted: Add a pinch of dried thyme or rosemary, or a fresh sprig (and fish it out later).
Leftover Chicken: Use cooked chicken (rotisserie works too) and add it during the simmer step.
Meat Swap: Replace chicken with leftover holiday turkey.
Veggie-Heavy: Stir in extra frozen vegetables, or saute some fresh between the chicken and the roux.
SERVING SUGGESTIONS
- Finish with extra black pepper and parsley.
- Pair with warm biscuits or crusty bread.
- Ladle creamy chicken pot pie soup into homemade bread bowls.
- Add a simple green salad for balance.
- Great as a stand-alone dinner, or serve smaller bowls with sandwiches.
CHICKEN POT PIE SOUP RECIPE FAQ
It’s meant to eat like pot pie filling, not a brothy soup. If you prefer a thinner version, replace some of the milk with extra chicken stock.
Yes, but the soup won’t be as rich or stable.
Milk- and cream-based soups tend to separate after freezing, which affects the texture.
Absolutely! This easy chicken pot pie soup keeps well in the fridge for a few days. Reheat on the stove with a little extra liquid if needed.
This chicken pot pie soup recipe works because it’s built in layers. Cooking the chicken first leaves flavorful fond and juices in the pan, which become part of the base instead of being lost.
The initial roux (fat + flour) creates a foundation that thickens evenly when liquid is added.
The second flour slurry reinforces that structure, giving the soup its signature pot-pie thickness without becoming pasty.
Milk adds fat and lactose, which round out flavor and soften the seasoning, while frozen vegetables release just enough moisture to loosen the soup slightly as they cook.
The result is a stable, creamy texture that holds together, reheats well, and delivers consistent comfort in every bowl.
DONNA’S PRO TIPS
- Dice the chicken evenly so it cooks at the same rate.
- Whisk constantly when building the base to keep it smooth.
- Add the flour slurry slowly to control thickness.
- Stir occasionally during simmering to prevent sticking. Scrape along the bottom too.
- Add splashes of stock or milk if it seems too thick. Same goes for reheating!
- Season at the end. Cream changes how salt reads.
TOOLS NEEDED
- Large Saucepan or Dutch Oven: Gives room to whisk and simmer without spills.
- Whisk: Essential for a smooth, lump-free base.
- Measuring Cups: Accuracy matters with thickened soups.
- Wooden Spoon or Spatula: For stirring once everything comes together.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Chicken pot pie flavor, no crust
- Creamy, thick, and comforting
- Ready in about 30 minutes
- Great make-ahead soup
- Not freezer-friendly
- Uses simple pantry ingredients
- A longtime TSRI favorite
Chicken Pot Pie Soup
Equipment
Ingredients
- 1 pound boneless skinless chicken, diced
- 2 tablespoons unsalted butter, divided
- 3/4 cup all-purpose flour, divided
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups chicken stock, (16 fluid ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups whole milk
- 1 16 ounce bag frozen mixed vegetables
- 2 tablespoons fresh parsley, chopped
Instructions
- COOK CHICKEN: Place a large saucepan over medium-high heat. Add 1 tablespoon unsalted butter. Once melted, add 1 pound diced chicken. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a plate, leaving the liquid in the pan.
- MAKE ROUX: Add the remaining 1 tablespoon unsalted butter to the pan. Once melted, whisk in ¼ cup all-purpose flour. Cook for 1 minute, whisking constantly, until smooth and lightly golden.
- BUILD BASE: Whisk in 2 cups chicken stock, 2 cups whole milk, 1 teaspoon poultry seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and ½ teaspoon fresh ground black pepper. Whisk until smooth and slightly thickened.
- THICKEN SOUP: In a resealable jar or bowl, combine 1 cup of the hot soup mixture with the remaining ½ cup all-purpose flour. Shake or whisk until smooth. Slowly whisk this mixture back into the pot until fully incorporated.
- SIMMER: Return the cooked chicken to the pot and add the frozen mixed vegetables. Reduce heat to medium. Cover and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the soup is thick and creamy.
- SERVE: Remove from heat. Garnish with chopped fresh parsley and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2013, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Delicious!!!
love anything i can cook under 30 minutes especially a chicken pot pie. I am obsessed with your little soup bowls!
That piece of puff pastry with it – yum! Perfect for dipping.
Looks delicious! I have a hard time getting my kids to eat soup, but I think this will be an exception 🙂
I love chicken pot pie, but I personally think this is so much better. It goes so well together as a soup!