Chicken Pot Pie Soup

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There’s something undeniably comforting about a steaming bowl of Chicken Pot Pie Soup. It’s like wrapping yourself in a cozy blanket on a chilly evening, indulging in a hug from the inside out. But here’s the best part: you get all that comforting goodness without the fuss of baking a casserole.

This soup takes the beloved flavors of traditional chicken pot pie and transforms them into a creamy, soul-warming bowl of goodness. Picture tender chunks of chicken, hearty potatoes, sweet carrots, and peas swimming in a velvety broth that’s both comforting and nourishing.

Now, I get it—life can get busy, and sometimes there’s just not enough time to chop veggies or roast a chicken. That’s where shortcuts come in handy. Feel free to reach for bags of frozen veggies to save time, or grab a rotisserie chicken from the store for an extra boost of flavor. And if you’re feeling particularly resourceful, leftover homemade roasted chicken or air fryer rotisserie chicken work wonders too!

The beauty of this recipe lies not only in its simplicity but also in its versatility. Whether you’re cooking for a crowd or just craving a cozy meal for one, this soup has you covered. Plus, it’s a fantastic way to sneak in those extra veggies, making it a hit with the whole family.

When it comes to storing leftovers (if there are any), simply transfer the soup into an airtight container and refrigerate. It’ll keep well for a few days, ready to be reheated whenever hunger strikes.

So, why wait for a special occasion to enjoy the comforting flavors of chicken pot pie? Whip up a batch of this Chicken Pot Pie Soup and savor the deliciousness any day of the week.

Serve this with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread. Add in a garden fresh salad and what a perfect meal.


Chicken Pot Pie Soup

chicken pot pie soup

  • Author: Delish
  • Prep Time: :25
  • Cook Time: :20
  • Total Time: :45
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove


Units Scale
  • 1 refrigerated pie dough
  • Egg wash
  • 1/4 c. finely grated Parmesan
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped into 1/2” coins
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 1 c. milk
  • 1 c. water
  • 4 c. low sodium chicken broth
  • 4 medium Yukon gold potatoes, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. frozen peas, defrosted
  • 1 c. chopped green beans
  • 1 c. corn
  • 1 1/2 c. shredded rotisserie chicken
  • 2 stocks celery, chopped
  • 2 tbsp. chopped parsley


  1. Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.
  2. In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
  3. Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
  4. Garnish soup with parsley and serve with pie crust dippers.
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