Chicken Pot Pie Soup is the ultimate comfort food and is SO easy to make on the Stove Top or the Crock Pot. It has simple ingredients including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables. It’s a great recipe for leftover chicken and is very freezer-friendly!
Be sure to try my Shepherd’s Pie Soup and Baked Potato Soup recipes next!
Chicken Pot Pie Soup
I’m going to start with what I love most about this soup. Normally, chicken pot pie soup doesn’t freeze or even reheat well. The potatoes get mushy and the dairy separates.
But this soup actually freezes perfectly because the potatoes are blended right into the broth, which not only makes it extra smooth and creamy, but it freezes really well that way too.
It also adds this really great flavor to the broth that really tastes like chicken pot pie with every bite, it’s a perfect blend of creamy potatoes and chicken gravy, with bites of chicken and vegetables mixed in.
How to Make It
See recipe card below this post for ingredient quantities, full instructions, and Crock Pot instructions.
Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
Cook the Chicken: (Skip if using cooked chicken.) Season chicken with salt/pepper and sauté until cooked through, about 5 minutes. Remove and set aside.
Soften the Onions/Garlic/Celery: Saute onions. celery, and garlic in butter until softened.
Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
Add the chicken broth slowly and incorporate it into the flour/vegetable mixture.
Add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
Add the chicken and frozen vegetables and heat for 10 minutes or until ready to serve. Serve with Buttermilk Biscuits or Cheddar Bay Biscuits!
How Do You Thicken Chicken Pot Pie Soup
- The potatoes in this recipe are blended right into the broth and serve as a natural thickener for this soup.
- 1/4 cup flour is sprinkled over the vegetables prior to adding the chicken broth, which also creates a thicker base for this soup.
- Finally, condensed cream of chicken soup can be added to thicken it even further. (And there’s no need for a can- check out my homemade version!)
- Yukon gold potatoes can be used instead of Russets.
- Milk can be used instead of half and half.
- Cauliflower can be used instead of potatoes.
- Vegetable Broth can be used instead of chicken broth.
What to Serve with This
- Buttermilk Biscuits
- Cheddar Bay Biscuits
- Copycat Texas Roadhouse Rolls
- Salad with homemade Italian, Caesar, or Honey Mustard Dressing.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)– Check out all of my kitchen essentials here.
- Immersion Blender: This makes the soup super creamy and is much easier than transferring to a blender.
- Kitchen Scale: I use this to measure out 2 lbs. of potatoes for this recipe.
- 4 quart Soup Pot: The perfect size for this recipe.
Try These Next
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken Pot Pie Soup
- 4 large russet potatoes, equal to 2 lbs.
- 1 ¼ teaspoon salt, separated
- ¼ teaspoon pepper
- 4 Tablespoons butter, separated
- 2 Tablespoons olive oil
- 2 medium boneless/skinless chicken breasts, see Note 1
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 can cream of chicken soup, 10.5 oz
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups frozen carrots/peas/corn
- Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
- Cook the Chicken: (Skip if using cooked chicken.) Add 2 TBS olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ¼ tsp pepper and add it to the pot. Sauté until cooked through, about 5 minutes. Remove and set aside.
- Soften the Onions/Garlic/Celery: Add 2 TBS butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
- Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
- Add the chicken broth slowly and incorporate it into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, this will add flavor into the broth.
- Slowly add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
- Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
- Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes or until ready to serve.
- Serve with Buttermilk Biscuits!
Crock Pot Method*Skip Olive Oil and Flour ingredients for Slow Cooker Method.
- Melt 2 TBS butter on low or high in the Crock Pot. Add diced onions, celery, and garlic. Toss to combine.
- Meanwhile, boil the potatoes: Submerge potatoes in 2 inches of cool water and gradually bring to a boil on the stove top. Add ¾ tsp salt and cook until very fork tender. Drain. Add 2 TBS butter and mash until creamy.
- Add the chicken broth and cream of chicken to the potatoes. Use an immersion blender to combine, or transfer to a blender in batches. Transfer to the Crock Pot. (It will be thick.)
Add Worcestershire sauce, thyme, rosemary, onion powder, garlic powder, and frozen vegetables to the slow cooker.
- Season chicken with ½ tsp salt + ¼ tsp pepper. Add to the slow cooker.
- Cook on high for 3 hours or for low on 5 hours.
- Microwave the half and half for 45 seconds and stir it into the Crock Pot. Heat until warmed through and serve with Buttermilk Biscuits!
We made this soup with our youth group to serve our church members and it was a big hit! The only thing I changed was using unsalted cream of chicken soup. The only complaint was that it needed more salt. Great recipe!
Thanks so much for the great review Heather, I’m so happy it was a hit with the church members!💗
How do you calculate the conversions when you change the serving amounts? It’s like in 0.54 teaspoons lol when I change it to 6 servings
Hi Kaylyn, changing the number of cups from 14 to 6 is going to cut the ingredients amounts by more than half. They round out better if you change it to 7 cups, which is exactly half. But either way, if they don’t adjust to an exact amount (.54 teaspoons), then they’re proportionally incorrect. But, .54 is basically 1/2 teaspoon.