Quick n Easy Chicken Pot Pie Soup

Quick n Easy Chicken Pot Pie Soup

This Chicken Pot Pie Soup dish is simple to make and requires only a few ingredients. It’s a creamy, rich, and satisfying soup that will warm you from the inside out! This hearty soup, made with shredded chicken and plenty of fresh vegetables, is ideal for any meal.

This chicken pot pie soup contains all of the flavors you enjoy from my chicken pot pie recipe, but in soup form! It’s rich, creamy, and substantial, making it the ideal cold-weather comfort dish. It’s a classic home style meal that the entire family will enjoy. You also only need one pot to create this soup, so cleanup is simple, making it an excellent supper for a hectic weeknight.

It has vegetables, potatoes, and chicken in a creamy soup, making for a really filling supper. It’s incredibly tasty despite the fact that it’s made using simple, ordinary ingredients you probably already have in your home.

This Chicken Pot Pie Soup is a rich, creamy, and cozy dinner that is ideal for cold winter days! It is simple to prepare and lots of flavor.

Prep Time: 15minutes 

Cook Time: 40minutes 

Total Time: 55minutes 

Servings: 6 servings

Ingredients for quick n easy chicken pot pie soup 

  • ⅓ cup unsalted butter (38g)
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and chopped
  • 3 celery stalks thinly sliced
  • 5 garlic cloves peeled and minced
  • ⅓ cup all-purpose flour (40g)
  • 6 cups chicken stock (1.5L)
  • 1 pound Yukon gold potatoes peeled and cut into 1/2-inch cubes (450g)
  • 2 teaspoons fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 cups cooked shredded chicken (about 1 rotisserie chicken)
  • 1 cup frozen peas (135g)
  • 1 cup frozen corn (145g)
  • ½ cup milk (120ml)
  • ½ cup heavy cream (120ml)
  • ¼ cup chopped parsley

Instructions for quick n easy chicken pot pie soup 

  1. In a large Dutch oven over medium-high heat, melt the butter.
  2. When the butter has melted and bubbled, add the onion, carrot, and celery.
  3. Cook, stirring occasionally, until the veggies are soft, 7 to 10 minutes.
  4. Stir in the garlic and flour.
  5. Cook for two minutes, stirring regularly. Slowly whisk in the chicken stock.
  6. Combine the potatoes, thyme, salt, and pepper.
  7. Bring the mixture to a boil on medium-high heat.
  8. Reduce the heat to medium and cook, stirring regularly, until the potatoes are soft and the soup thickens, 15 to 20 minutes.
  9. Combine the chicken, peas, corn, milk, and heavy cream.
  10. Bring the soup back up to a boil over medium heat.
  11. Reduce heat to medium-low and simmer for 5 minutes.
  12. Stir in the parsley just before serving.


  • If you don’t have fresh thyme, you can substitute dried thyme. Dried thyme is stronger than fresh thyme, so use about ½ teaspoon instead of 2 teaspoons.
  • If you want to lighten the soup, replace the heavy cream with half & half or extra milk. It won’t be as rich, but it will still taste excellent.
  • Make sure to cut the potatoes as uniformly as possible so that they cook evenly throughout the soup. If you cut them larger, you’ll need to cook the soup longer.
  • If canned or fresh corn and peas are available, substitute them with the frozen ones.
  • Serve this pot pie soup with my drop biscuit recipe. This thick soup is perfect for dipping.

Calories: 569kcal | Carbohydrates: 45g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1235mg | Potassium: 1146mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6222IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 4mg

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