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!

A spoon scooping up Chicken Pot Pie Soup from a bowl with crackers in the background.

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.

Sliced potatoes in water next to a pot of mashed potatoes.

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.

A soup pot with cooked chicken and sauted onions and celery for chicken pot pie soup.

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.

A pot with floured vegetables, broth, cream, and seasoning to make Chicken Pot Pie soup.

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.

Adding mashed potatoes to broth for creamy Chicken Pot Pie Soup.

Add the chicken and frozen vegetables and heat for 10 minutes or until ready to serve. Serve with Buttermilk Biscuits or Cheddar Bay Biscuits!

Chicken Pot Pie Soup with vegetables being mixed in to finish the recipe.

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!)

Substitution Options

  • 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

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

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Overhead view of Chicken Pot Pie Soup in a white bowl.

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A close up view of a spoon in a creamy bowl of Chicken Pot Pie Soup.

Chicken Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
5 from 8 ratings
Servings: 14 cups
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Chicken Pot Pie Soup is the ultimate comfort food and is so easy to make with simple ingredients, including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables.

Ingredients

US Customary - Metric
  • 4 large russet potatoes, equal to 2 lbs.
  • salt/pepper, to taste
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 lb. boneless/skinless chicken breasts
  • 1/2 cup dry white wine, see notes
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 (10.5 oz.) can cream of chicken soup
  • 1/2 chicken bouillon cube
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
  • 2 cups frozen carrots/peas/corn

Instructions

  • Peel and rinse the potatoes. Cut them into 1-inch slices and transfer them to a large pot. Submerge them in 2 inches of water and gradually bring it to a gentle boil. Salt the water once a boil is reached (I add 3 tsp salt.) Cook until very fork tender, about 25 minutes. Drain, and mash with 2 tablespoons of butter. Set aside.
  • Heat olive oil in a soup pot over medium-high heat. Cut the chicken into bite-sized pieces and season with salt/pepper. Add it to the soup pot and cook on all sides until a golden and cooked through, 5-7 minutes. Remove and set aside.
  • Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the pot, this will add more flavor to the broth. Reduce by half, about 4 minutes.
  • Add the onions, celery, and remaining 2 tablespoons of butter. Cook for 5 minutes. Add the garlic and cook for 1-2 more minutes. Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring continuously.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
  • Stir in the cream of chicken soup, 1/2 chicken bouillon cube, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
  • Bring to a boil, then reduce to a simmer. Add the potatoes. Use an immersion blender to blend until smooth or transfer to a blender in batches.
  • Add the cooked chicken along with any juices from the plate. Add the frozen vegetables and heat through for 10 minutes or until ready to serve. (let let the broth boil or the chicken will become tough). Serve with Buttermilk Biscuits!

Notes

Pro Tips
  • Leftover or Rotisserie Chicken: 2 ½ cups of leftover chicken can also be used and can be added with the frozen vegetables at the end.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. Chicken broth can be used if you don't cook with wine.
Nutritional information is an estimate and is per cup. This recipe makes approximately 14 cups.

Nutrition

Calories: 236kcal, Carbohydrates: 21g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 44mg, Sodium: 481mg, Potassium: 536mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1619IU, Vitamin C: 8mg, Calcium: 66mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie