Chicken Pot Pie Soup (VIDEO)
Chicken Pot Pie Soup is creamy, comforting, and hearty. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal.
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We love creamy soups, from Clam Chowder to Potato Soup. If you love Soup Recipes, this Chicken Pot Pie Soup is a must-try.
Chicken Pot Pie Soup Video
Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier.
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Ingredients for Chicken Pot Pie Soup
The key to making great chicken pot pie soup, is to adequately season. Be sure to taste and season at the end.
- Aromatics – Onions, carrots, celery, and garlic are cooked in butter as a base for flavoring the soup.
- Mushrooms – sauteeing until golden adds a boost of flavor
- Flour – just 1/3 cup thickens the soup to make it creamy
- Chicken Stock – homemade bone broth will taste best, but storebought works.
- Potatoes – we used Yukon gold
- Chicken – light or dark meat works great
- Peas and Corn – we use frozen peas and corn since we stock them in our freezer, but canned corn will also work.
- Cream – heavy or regular whipping cream or even a light cream would work if you want a leaner soup.
- Parsley – we love it in the soup for flavor and garnish with it to add color and freshness.
How to Cook the Chicken
We love using leftover rotisserie to make Chicken pot pie soup. You can use cooked chicken breasts or a store-bought Rotisserie Chicken. If you want to cook your own chicken, our go-to recipes are:
- Oven Roasted Chicken – tender and juicy with a crisp, salty skin
- Instant Pot Whole Chicken – the fastest way to cook a chicken
How to Make Chicken Pot Pie Soup
Once you have all of your ingredients chopped and prepped, cooking this soup is easier than you think.
- Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.
- Add mushrooms and garlic and saute 5 minutes.
- Add flour and saute 1 minute
- Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.
- Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.
- Season to taste and serve.
Kitchen Tip: A dutch oven is one of our favorite kitchen tools for making soup. This 5 1/2 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven. A good pot can last a lifetime.
Serve With
Chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies. It really is a meal in itself. We love to pair it with:
Common Questions
You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.
You can use corn starch instead of flour. Combine 1/2 cup cold water with 2 Tbsp corn starch. Stir that slurry in with the cream in the last 5 minutes and let it simmer and thicken the soup.
You can add a slurry of corn starch in water (see gluten-free tip above), adding it to reach your desired thickness.
Make-Ahead
Chicken pot pie will keep well in the refrigerator for about 3-4 days, depending on the freshness of your chicken. The USDA recommends refrigerating cooked chicken for 3-4 days. Reheat in the microwave or on the stovetop until hot.
I hope this Chicken Pot Pie Soup will become a new favorite for you. The best part is, you don’t have to spend time making a crust or wait for it to bake in the oven like you would a classic pot pie before you can enjoy it.
More Soup Recipes to try:
- Zuppa Toscana Soup – a restaurant copycat
- French Onion Soup – perfect balance of sweet and savory
- Chicken Noodle Soup – a family favorite
- Italian Wedding Soup – with tender meatballs
- Chicken Tortilla Soup – a one-pot wonder and so good
Chicken Pot Pie Soup Recipe
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt, (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces.
- 5 cups cooked chicken, (shredded)
- 1 cup frozen peas
- 1 cup corn, (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Fantastic!! Even my three-year-old granddaughter loved it, and she is a difficult one to satisfy. The only changes made were to lower the salt to two teaspoons as I was using the breasts from a Costco rotisserie chicken, and eliminated the parsley as we did not have any. Another great recipe.
I’m so glad it was a hit. Thank you for sharing!
I have made the chicken pot pie soup couple times. My family really enjoyed it 😋😋.
That is the best when family love what we parents make. That’s so great!
So I followed the recipe exactly with an addition of green Chile because I’m from NM and we put it in everything, but I typically wait to salt and pepper at the end which following this recipe I did half way. After I ended up tasting it, I instantly regretted it. Now looking at comments I see I’m not the only one. Super sad because it’s a large portion I feel like I kinda wasted but definitely a lesson! The flavors and everything else was awesome just wish I would’ve waited. I tried adding a little more cream nothing worked 🙁 definitely will be making it again omitting the salt! 🙂
Thank you so much for sharing that with us, Samantha
Another Hit!!!. I just finished making this and it is soooo good. Cut back on the salt and added a little Chicken Bouillon. This is another great recipe!!! Thank You again Natasha. HUGS from Canada
You’re very welcome. So glad you loved it!
can I leave out mushrooms with out affecting taste? Hubby doesn’t like them.
Hi Bri! That would be fine. Many of my readers have done this.
This soup was amazingly delicious!!! All your food is awesome! This one, no exception. Thank you Natasha 😊 it barely lasted 2 days.
I’m so glad you loved it!
I’m going to try this recipe tonight, I wanted to add pot pie noodles into it. When do you think I should add the noodles? Also should I use more stock being that the noodles may thicken the soup?
Hi Jen! I’m not familiar with pot pie noodles but I assume it would be ok to add them to this. Either cook them in a separate pot of water and add them at the end, or if you are cooking them in the soup, you can follow your package instructions for the timing and add them according to that. You can use more broth to your preference to water it down if it’s too thick.
Really good soup.
Thank you for great recipes
This recipe will be a favorite for
My family and friends.
Thank you for your good comments and feedback!
This was delicious! I didn’t have mushrooms, and I use milk instead of heavy cream, but it was still delicious.
I’m so glad you enjoyed it, Robin!
Hello, made this soup so many times. I wonder if I freeze this soup?
Thank you
Hi Sneha, Potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Delicious soup recipe. The only substitution I made was to use half and half and I only had 4 cups of chicken stock on hand so used better than bouillon chicken and some water to supplement and it came out delicious. Thank you so much! Bringing this to a friend who just had a baby. Keep up the great work!
You’re so welcome, Sarah! I hope your friend will enjoy it too. Thanks so much for your review.
I have made this soup many years as it has become one of our favorites!
I wish I could attach a photo.
That’s wonderful, Darlene. Thanks for sharing. You can tag me in a picture on Instagram or Facebook #natashaskitchen.
Just made it and serving to my husband I added a little fresh Thyme from my garden as well.
Love it!
Sounsd great! Fresh ingredients are always better. Glad you both love it!
Loved this recipe. I also made your no-knead bread. It was a hit. I made soup exactly as written. I plan to make it again but I will triple it for a large group and need to make it gluten free. How much corn starch should I use to replace the flour? Thanks so much for your great recipe’s.
I’m so glad you enjoyed it, Chris! Please see the Can I make this gluten free? section, we mention the corn starch substitute. I hope this helps.
This soup was delicious and easy to make. I doubled the recipe and we’re having it again tomorrow
Aswesome! I’m so glad that you loved it.
I can not wait to make this soup this weekend! Could this be made in the Crock-Pot?
Hi Kendra! I’m sure it could work. I haven’t tested it myself so I don’t have instructions for that. Let us know if you experiment.
Loved this soup! Thank you
I confess I left out the shrooms and peas. 🙂
I’m glad you loved the recipe, Monica!
I love this recipe!! I have been making this one for a while, but found out a couple months ago that I needed to go Gluten Free. Just wanted to share for all my GF friends that I tried this with Red Mill’s Gluten Free 1 to 1 and it turned out amazing! Cooking with or making a roux with GF Flour in general is a bit trickier than regular flour, I would recommend adding the stock very slowly and stirring very well to reduce all those tiny clumps.
Hi Marie! That’s wonderful. Thank you for sharing.
My new favorite soup recipe! I don’t normally have cream so I used half and half instead, also a cup short on the chicken so I added a few more mushrooms, peas and corn. Still delicious! I have not found a single recipe from Natasha that we haven’t loved!
Hi Cindy! That’s amazing. I’m so glad you are loving my recipes. Thank you for sharing.
I made the chicken pot pie soup tonight, and we all enjoyed it! Everyone went back for seconds- my husband, our three kids, and my brother-in-law who is in town visiting. My husband even said, “we need to add this to our meal rotation.” Next time, I’m going to replace the potatoes with gnocchi for a different variation, otherwise everything else is staying the same. Highly recommend this recipe!
Hi Brittany! Thank you for sharing your wonderful review. I’m so glad you enjoyed this recipe. The gnocchi substitutions sound amazing!
I have made this exact recipe (only had to sub low cal milk for cream) and it is absolutely delicous. My entire family had me make it today for the 5th or 6th time this year — and it is 90 degrees outside.!!! Thank you so much for sharing this recipe. It is one of the very bestI have ever found!
Hi Leslie! I’m so glad to hear that. Thank you for the wonderful feedback.
Natashamade chicken pot pie soup, few months ago. It was delicious. I’m making it tonight, also having a friend for dinner.
Hi Nancy! That’s great. I’m so glad you love the recipe. Thank you for sharing.
This was amazing! I made a couple changes… I omitted the mushrooms, corn, and parsley, and added little rolled biscuit dough balls for the last 15 minutes when I added the chicken, peas, and whipping cream. This made little dumplings inside and it was sooooo delicious!! It would have been good without the dumplings but that was easier for me than making biscuits in the oven (I always burn them). Thank you for the recipe and video!! I just watched the video 20 times while prepping and didn’t look at the recipe once!
Sounds amazing, Lindsay! Thank you for sharing that with us. 🙂
Thank you for the recipe!
I followed the recipe mostly but reduced the amount of butter and cream to make it lighter. I also added some chili pepper flakes to make it a bit spicy.
I was delicious and a great way for people who like chicken pot pie to stay on the healthy side.
Definitely will make this again.
That’s great, Jittra! Thank you for sharing that with ys. So glad you enjoyed the recipe.
Made this today- used your recipe for baked chicken breasts for the shredded chicken (so I reduced the amount of salt added to the soup), and added cashew cream at the end to make it dairy free. YUM!!! Huge hit at our house! Natasha- I’m pretty sure I comment every day on your recipes- sorry for spamming your inbox lol!
So glad they were a hit, Lena! Thank you for the feedback. 🙂
This is my all time favourite chicken soup recipe! My husband and I love all your recipes Natasha!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Delicious! Only thing I did differently was to use potato masher to break up potatoes before adding chicken and the rest. So good!
Sounds good and glad you liked it!
Loved this recipe. So easy simple yet tastes wonderful. Only change is I used my own homemade broth
So glad you love it! Thank you for sharing.
chicken pot pie soup. Utterly delicious. I gave some to a friend, and her hubby said it was the best soup he ever ate. Also made chicken pot pie. Hubby loved it. Thanks for all the recipes. Love them.
That’s wonderful, Doreen! I’m so glad it was a hit.
I made this with the plan to serve it for dinner the next day.
Everyone in the family tried it and loved it so much it was gone by lunch the next day.
So glad to hear that, Teresa! Thank you for sharing.
I love all your recipes Natasha! As a novice cook, everything I’ve made of yours is easy and delicious! This was a family favorite!
I’m so glad to hear that Melissa! Thank you for your review.
Hi Tash ! I have made this a couple times and it is good. I want to add 5 drumsticks and 2 shredded boneless skinless breasts next time. Too much chicken? And use 2 more potatoes instead of mushrooms. Would that work?
Hi Jack, now that you’ve made it a few times and have an idea of what the typical flavor and consistency are, I’d say it’s safe to make adjustments to your liking. I haven’t tried those specific additions to know if you need to add more liquid or not, but it’s worth a try! I hope you love it!
I wanted to love this but it was so salty. I’d make it again using half the salt.
Hi Amber, I haven’t heard that feedback about it being too salty – I wonder if maybe you mismeasured when the salt was added? As written, it is very well balanced for salt, but I understand everyone has a different affinity for salt (and various chicken stocks have varying amounts) which is why we always recommend adding salt to taste. You can always add more but you can’t take it out.
I have made so many of your recipes and they’ve all been good but for some reason this is my favorite!! I’ve always loved chicken pot pie but never loved the crust so this is perfect. The whole family loves it when I make this. Thank you!
Hi Sandy! That’s wonderful to hear. So glad you loved the recipe. This is our favorite crust!
Very good – the recipe came together very quickly. Do you know how large one serving is (in cups)?
Hello Lyn, good to know that you liked it! I didn’t measure it that way but this whole recipe serves 10 people, I would divide the whole recipe by 10 so you can get exact per-serving size.
This has become my favorite soup and my “go to” when preparing a meal to deliver to someone. It never fails that they want the recipe after eating it. It’s easy and delicious.
It’s a comforting soup indeed! Thank you for your lovely comment, Sandy! I’m glad you enjoyed this soup!
I LOVE this chicken Pot Pie Soup recipe. Does it freeze well?
Great to hear, Lori! Potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
AMAZING FLAVOR. COMFORT FOOD AT ITS BEST! First-time recipe that did not require any modifications or enhancements for the next time. Soup tasted absolutely delicious from the first spoonful to the bottom of the bowl. Followed recipe as is other than GF flour substitution due to wheat intolerance. This easy recipe is definitely a keeper! Thank you for bringing so much fun and passion to what you do. Looking forward to trying more of your recipes.
I’m so glad you enjoyed it, Christiahnna!
This is my favourite soup and so easy to make. I love it 😍
Yay, that’s wonderful! Thank you for your good feedback.
I made this recipe for our office Valentine’s Day “Soup for the Heart and Soul” Potluck luncheon. To say it was a hit would be an understatement. Everyone loved it. I made small heart shaped biscuits to top each bowl. It was fantastic. I love all of Natasha’s recipes, but this one was amazing!!
Ah, thank you, Eileen! I’m so glad to hear that. I appreciate the feedback and review.
This was amazing! You’re my favorite chef and the amount of effort you’ve made to ensure every recipe is spectacular shows.
I subbed in white pepper here for that kind of additive KFC gravy flavor which took it over the top. Yum!
Hi Tim! Thank you so much for the wonderful feedback. I’m glad you loved the recipe.
Can I leave out the dairy?
I love your recipes! We are looking forward to trying more of your salmon recipes!
Hi Janelle! Thank you. I’m glad you enjoy them. I have not tested a dairy-free alternative but one of my readers reported using full fat coconut milk and they could not taste the difference.
I forgot to do the flour part, would it work if I added the flour straight to the soup?
Hi Bethany! I think that would be fine. You’ll have to add a little bit of soup or water until you make a smooth mixture. Stir this back into the soup and bring it to a simmer. Let us know how it works.
Try adding some mashed potato flakes. Always good for thickening soups and stews and you can add it any time during the cooking process.
Thank you so much for sharing that with us!
This was so yummy! We loved it. I would say it’s definitely not 10 servings. Maybe more like 5. 🙂
I’m so glad you enjoyed it!
Hard to find Yukon gold potatoes all the time. Can you recommend another potatoes
Hi Mark, when looking for a substitute for Yukon Golds, choose another waxy potato such as Red Bliss or another red potato. Baby or Fingerling potatoes are also good options. I hope you love this recipe!
You are my “Go To” girl! Love all your recipes. This was another winner. I just want you to know that I am lactose intolerant so I always substitute the whipping cream (or half & half, milk etc.) with full fat canned coconut milk. You can not tell the difference and it adds the creaminess with a good healthy fat. Yum!! Thank you! You are the best!
Hi Vickie! That’s wonderful to know, thank you for sharing that with us.
I appreciate the love and support, so glad you love my recipes.
Does the full fat canned coconut milk have both solid and liquid in it? and if so, do you use both?
Try coconut cream (not cream of coconut, they are different) for an even creamier substitute.
Second time making recipe. Now, my wife’s favorite soup! Friends coming over tonight for “friends dinner night” should be a great hit. Thank you!
That’s great, George! I hope they all love it!
How would this go blended? My son is ASD3 and only likes smooth soups and I think this looks delicious so if I can blend some for him and us have like this then I definitely want to try!
Hi Chloe! I think it could work well, if you don’t mind blending up the chicken. The flavors in the soup are great and you can use a little more broth to thin it out if it’s too thick
Our new favorite! My son said, “mom this taste like it came from heaven.” Lol. Best compliment ever. Thank you for another great recipe!
Aww, that’s the best! That is the best when kids love what we moms make. That’s so great!
Oh. I also added 2 parsnips along with the other veggies because I had them on hand and my family loves them. That was the only change I made. ❤️
Sounds delicious!
I made this recipe today, it was so delicious. There is nothing better then a thick hearty soup. I pit the food in my calories counter and got a bit more calories the Natasha. But still for a meal it’s worth it just won’t be able to have a biscuit 🥺
I’m glad you loved it, Tammie! Thank you for sharing.
Made the Chicken pot pie soup today. It was a delicious! My husband and I loved it. So comforting on a January evening. Thank you Natasha!
I’m so glad you both loved it! It really is such a comfort dish. Thank you for the review.
Hi there you made my husband loves the recipe awesome Nat keep up the great work. one thing that i hate is pea and corn. so i used something else which is good.
thank Lisa
Hi Lisa! I’m so glad he loved the recipe. 🙂
Can this be frozen with the heavy cream being added? I made this entire recipe and there are just two of us.
Hi Diane! I haven’t tested it myself so I’m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. Let us know how it is if you experiment with it.
I was super excited to try this and even more ecstatic once I started eating it! Oh my goodness! It is amazing! The potatoes completely make up for not having a crust. Thank you for this awesome recipe!
Hi Julie! That’s great to hear. Thank you for sharing. I’m so glad you loved the recipe.
I made this soup and I’m getting requests almost every day to make it again. I had printed the recipe out for a friend but a relative stole the recipe when she wasn’t at her desk. ROFL!! It’s ABSOLUTELY the BEST soup! Thanks for sharing your recipes.
Hi Samantha! I’m so glad you loved the recipe. 🙂
I made this soup and I’m getting requests almost every day to make it again. I had printed the recipe out for a friend but a relative stole the recipe when she wasn’t at her desk. ROFL!! ABSOLUTELY the BEST soup! Thanks for sharing your recipes..
Haha that’s great and I’m really happy to know that this is a huge hit!
Hi! Loved this recipe. I think I might have done something wrong, maybe didn’t adjust the spices well like you said was important but it was still really good.
Hi Micki! I’m glad you loved the recipe! I would look over the instructions again to see if you possibly missed anything but you can definitely add more spices to your preferred taste if you’d like. 🙂
Lower fat version? What would you substitute? Trying to be healthier.
Hi Jennifer, a light cream would work if you want a leaner soup.
Hi Jennifer…..I don’t digest cream well so I used 1% milk and it was still delicious!
Hi Natasha. This is a great recipe. Instead of biscuits I take puff pastry sheets, roll them slightly and bake. Served on top of the soup is fantastic! I do the same thing with a beef in red wine sauce.
That sounds so yummy! Thank you for sharing, Ann. 🙂
Could you just throw everything in a crock pot? Uncooked chicken as well?
Hi kristi, I haven’t tested this recipe in a crock pot to advise. If you experiment, let me know how you liked the recipe.
This is SUCH an amazing soup, a family favorite, and we’re having it tonight, waiting to watch the ball drop!
I’m glad you loved it, Carmela! Happy New Year!
Made this soup today – followed the instructions for gluten free – it was absolutely wonderful! Will definitely be making this again. Thank you for sharing such a great recipe.
Hi Kathy! I’m glad you loved the recipe. Thank you.
I just made this and it is wonderful!!! My family loves it. I was looking for a good soup for this cold wintery day and this hit the spot. I didn’t have any heavy cream, so I googled how to make it myself. It worked like a charm. Also, I didn’t feel like cutting up potatoes or carrots so I used canned potatoes and frozen mixed veggies. It turned out great. I love all of your recipes and I have a homemade recipe book full of your stuff and I have made probably most of them. Thank you for sharing the most amazing and easy to follow recipes.
You’re very welcome, Penny! I’m so glad you love my recipes! Thank you for sharing.
Love every one of your recipes that I have ever tried! The soup was so good. The only thing I did wrong was, I should’ve started with a smaller amount of salt…. Because, as you well know, you can’t take salt out once you put it in lol! Yummy!!!!
Hi Nancy! I’m so glad you loved the recipe. Thank you for sharing.
My family is crazy about this!! I added more of everything. I doubled the garlic and a little bit of spicy. I used grandmas egg noodles instead of potatoes. They are thick and let them dry in flour.
Sounds good and happy to know that your family like this recipe!
Amazing. Followed the recipe to a T. I usually tweak a recipe. No need to with this recipe.
Hi Lisa! Thank you for sharing your experience. I’m so glad it was perfect for you as written. We love this recipe and it makes me happy that you do as well. 🙂
FANTASTIC SOUP, we just love it. We have it almost every month.
I’m so glad it’s a favorite, Richard! Thank you for sharing.
Really delicious soup! My hubby made it tonight. We only had half and half and he subbed a mixture he had of parsley, oregano and basil on hand for the parsley. Turned out great. Your recipes are our go to for trying new dishes. Thank you!
Hi Christine! Thank you for trying and trusting my recipes! So glad you love them.
This soup is so very good.
The next day it is absolutely amazing!!! 😍
Love it!!!
So glad to hear that! Thank you for sharing.
O-M-G!! Guys! I thought I was going to fail! I was SO nervous! (Laughing) But….I DID IT! This soup version is A M A Z I N G! I just hope everyone likes it as much as I do. Thanks, Natasha, for sharing your recipe!
OH! I also made the biscuits! It really was easy! I thought I was going to have to go through a “trial and error” stage, but no. It turned out really good! Super soft and buttery!
Yay, great job to you! I’m so happy that your first try was successful.
Can I put dumplings on top of the chicken pot pie soup while it cooks. This way I don’t have to make biscuits.
Hi Pam! I think that could work. Some of my readers have shared making dumplings with this soup.
Can your unbaked chicken pot pie be frozen ahead of time and baked later?
Hi Judith, I haven’t tried freezing it before or after baking it, and I’m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Just made this soup and it is absolutely wonderful! Love it!! The video was really helpful too! I did reduce salt to 3 t. And a little less than 1/2 t. of pepper! Thank you for this recipe!!
So glad you enjoyed this soup!
Delicious definitely love chicken pot pie, but high in calories. I feel so much better eating homemade and taste better than the restaurants.
Homemade is better, glad you loved this!
can you use something other than whipping cream – something non-dairy?
Can this soup be frozen?
Hi Jenn! I haven’t tested a dairy-free alternative but I think you could substitute it with a dairy-free cream. One of my readers also mentioned using dairy-free yogurt with good results. We usually don’t have leftovers to freeze but the chicken pot pie recipe freezes great so I assume this will as well.
I think you’re a genius in the kitchen! Made everything in the soup until my husband took over. We are going to love it!
Thank you, Shannon! I’m so glad you love my recipes.
Fixing this tonight, for a get together with friends! Instead of doing it on the cook top, I am doing it in my insta- pots. I am hoping everyone will be raving about it. I also baked a empty already pie shell to give the affects more of a pot pie taste.
Made this for dinner tonight and it was a hit!! For protein, I set aside 2 cups of the broth and used it to cook frozen chicken in the instant pot, then shredded and added all of that back to the soup pot. Due to allergies/preferences, skipped the mushrooms and corn and used gluten free flour. It came out perfect! Will re-make.
Good to know that some of the changes that you made worked well in this recipe! Thanks a lot for sharing that with us and for giving this recipe a nice review.
Hi…I love all the ingredients on this soup and would like to try it. Can this recipe be put in freezer?
Hi…I love all the ingredients on this soup and would like to try it. Can this soup be frozen?
Hi Jane! I haven’t tried freezing it, and I’m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well.
I cannot get over how amazing this soup is!! So so yummy and perfect on this cold winter day. I made it exactly as the recipe called for except left out the mushrooms. I will definitely make this again! Thank you! Mmmm 😋
Aaaw thank you, Lisa for your awesome review!
Substituted cabbage for celery, and some veggie broth/bouillon for chicken broth, and half and half for the whipping cream. Added a bit more flour to thicken it some more. It was a little too salty for my family, so I added more cream and water. Was delicious!
Thank you for the feedback! So glad your family loved it!
Hi – I am looking forward to trying this recipe. I need to get some clarification of how to cut the potatoes – you say to slice into 1/4 inch pieces. After you slice do you cut those slices into small pieces – like a 1/4 inch diced cube? Thanks in advance!
Hi Donna! Watch my video in the blog post above to see my process at about 3mins.
I made this tonight for dinner and it was delicious. The only reason I didn’t give it 5 stars was because it took much longer than the 15 minutes prep time.
I’m glad you loved it, Judy!
Natasha,
Tried this soup for a soup party and won!!! This soup is delicious ..
Was the hit of the party!
So glad to hear that, Pam!
Hi I was only able to purchase a rotisserie lemon pepper chicken. Will it still taste ok?
Hi Bonnie! I think that will be perfectly fine. I’ve used this flavor rotisserie chicken for many recipes.
Hi my name is Pam, I’m from Connecticut .
I just found you recently looking for a soup recipe on Pinterest.. I found your chicken pot pie soup … I made this for a soup party we went to yesterday… I won out of 15 other soups…
Your recipes are delicious!!!
I made the cheddar broccoli tonight… soo good.
Can’t wait for your cookbook!!
Your videos are so fun
You will be my go to for recipes!!!
Hello Pam, that is great news! Congratulations and thank you so much for sharing that with us. We’re so happy to see this!
delicious!!! so filling without being heavy or rich! will be making over and over again this winter!
So glad you loved it, Katie!
I made this soup this week. My family loves this soup. Actually they have loved every soup I have made off your web site. You are my go to web site and I have recommended your site to many.
Thanks so much, Alice! I’m so glad you love it!
I made this soup for dinner yesterday and it was really good. My husband liked it as well. I will be making it again in the near future. 😊😊
That is the best when the family loves what we make. That’s so great!
This was so good! I made a batch for my daughter and her family and one for my husband and me. We all loved it! I served it with puff pastry squares. Delicious! One of our all time favorites! Thank you for sharing your recipes.
Hi Joan! I’m so glad it was enjoyed. Thank you for your wonderful review.
I made this today to take to my pastor and husband tomorrow and it is delicious! They will love it! It is a keeper recipe fore sure!! 🙌🏼
Hi Linda! This makes a wonderful gift! Thank you for sharing.
I made this for dinner with the biscuit recipe. I followed both recipes as written. Huge success! My family loved the soup. My husband had two bowls and said please make this again!
Very nice! Thanks a lot for the great feedback, so good to know that it was a huge hit!
It looks delicious, but we are gluten & dairy free. Corn starch is OK, but how about potato starch, or just letting the potatoes thicken the soup. As for the cream, I can’t think of a suitable substitute except for coconut cream. Not sure of the flavor it imparts, however. Any suggestions?
Hi Barbara, I have not tried making a gluten-free version of this recipe to advise. If you do an experiment, please update us on how it goes!
I made this today! My entire family loved it, even my picky eaters! I did add a pinch of celery salt to it. Thanks for the amazing recipes!
Great to hear that the recipe was a huge hit!
You might try adding some additional seasoning such as Italian seasoning & a bay leaf? A bay leaf in chicken soups you remove later adds flavor.
Thank you so much for sharing that with me.
Hi Natasha! Can this be cooked in crock pot? If possible, what would you change to be able to do that?
Thanks!
Hi Shannon, I haven’t tested it through in the crockpot/ slow cooker, so I can’t offer specific advice on that.
This soup was so good! The only thing I did different was add a can of peas instead of frozen vegetables I don’t like those very well. But everything else was the bomb! Love love love
So glad to hear that, Linda!
Hi Natasha 😊
I will be making this soup for the second time today – We love it!
When I made it the last time, I shared with my Mom and she loved it too! She’s in Heaven now, so I can’t share with her here, but I know she has all the chicken pot pie soup she wants up there! ❤️
Hi Darlene! So glad you loved this recipe. Thank you for sharing. 🙂
Hi Natasha,
Today I made this soup for the first time. It’s a keeper😋😋😋. But so are all of your recipes I made. 😁😁
Thanks you so much for this recipe.
You’re welcome! So glad to hear that.
Hi Natasha,
This is my first time cooking Chicken Pot Pie Soup and it is the best soup ever. It’s so delicious, my girls and I can’t stop eating it. The recipe is also easy to follow.
Thank you for sharing!!!
BTW any suggestion for vegan soup for my husband?
That’s so great! It sounds like you have a new favorite, Margorie! I haven’t tried a vegan version, but here’s what one of my readers wrote: “This soup is delicious and easy to make. To accommodate my vegan family members I took out a couple of portions before adding the chicken and cream. Thanks Natasha for inspiring me to cook” I hope this is helpful!
I’m in Japan and there isn’t anywhere I’ve found to get stock/broth and no meat of any kind with bones in it. What can I substitute for the liquid? Bouillon ?
Hi, you can stew your chicken and use the broth for the liquid base.
Becky, Thank you but I can’t find chicken with bones OR skin in any of the local grocery stores. If I use breasts, the meat gets really tough.
Can this soup be frozen. Wasn’t sure since it has whipping cream in it.
We usually don’t have left overs to freeze but the chicken pot pie recipe freezes great so I assume this will as well.
We love this soup recipe. It’s a family favorite. Like it as a pie too. The first time I made it as a pie, I read the recipe wrong and put too much broth in it so it was like the soup. It was still very good. Then I found your soup recipe and laughed since I had already made it that way by accident.
Oh no, it will be perfect on your next try! Thanks for sharing that with us.
This was honestly such an incredible and easy recipe.
I’m a sucker for soup but my bf always wants something hearty and filling.
I followed this recipe to a T and it came out phenomenal!! Especially on todays cold and rainy NYC day.
I airfried the chicken which I think added a really nice touch and served with a side of pillsbury crescents!
Will 100% make this again and again.
That’s wonderful, Shelby! Thank you for sharing, I’m so glad you loved this soup. It sure is perfect for rainy days. 🙂
A rich and delicious soup — the mushrooms make all the difference! I discovered I was out of flour at the last minute and I just had light cream, but it was still fantastic and it does make a ton! Thank you!
You’re welcome! I’m so happy you enjoyed it, Amy!
Love this soup on a chilly New England day!!
I add some fresh thyme and a couple of bay leaves.
Yum! I’m so glad you enjoyed it, Audrey!
This is the best chicken stew I’ve ever made!! This is going to be my go to recipe now! Didn’t use mushrooms, put a little basil in there, garlic powder (my fresh garlic was bad), and a little onion powder. Thank you so much for the awesome recipe!
You’re welcome! I’m so happy you enjoyed it, Michelle!
Incredibly fabulous. I didn’t add the cream; didn’t think it was necessary…was rich enough. No more need be said!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Laney!
When I read that it served ten people, I thought ‘surely not, that must be an exaggeration. I’ll make two batches.’ Wow. It fully delivers on a huge soup that serves many! We shared it with friends tonight and everyone had full tummies and they had a full fridge! It was SO good!! And such a fun recipe. Seriously zero need to do a double batch. I didn’t add salt and pepper at the end and since I used a no salt chicken stock, I did regret that! Other than that, wow! Just delicious. I will gladly make this all throughout fall and winter.
I’m so glad it met all your expectations, Abigayle! Thak you for sharing your lovely feedback with me!
Delicious and full of nutritious ingredients. It will be perfect for the long winters where I live. I served my soup with fresh corn bread.
This recipe will definitely go into my ‘keeper’ soup recipe book.
Hi Linda! I’m so glad you loved this recipe. Thank you for the review. It’s a great one for those cooler days.
So good! Highly recommend. Was super easy especially getting everything chopped ahead of time.
Thanks for sharing, Jenny! I’m happy you loved it.
I have not tried making this yet as I just saw it today. Will definitely make it soon. Do you think it would freeze well?
Hi Lynne! We usually don’t have left overs to freeze but the chicken pot pie recipe freezes great so I assume this will as well.
Wonderful…but I leave out the chicken and use veggie broth for a pregnant non meat eater..she loved it!
Thanks for sharing, Sharon. I’m glad she loved it! 🙂
I forgot to add the stars to my previous reply. I will definitely making this again!
Thank you for the perfect rating, Elaine!
I just made this. What an awesome soup! Very flavorful! Definitely a keeper.
Good to know that you enjoyed this soup, Elaine!
I was in the hospital once and they served us a chicken pot pie, but they put the insides of the chicken pot pie on a plate/bowl and then they took a lengthwise slice of puff pastry and bake that and laid it on top of the filling. Do you think that would work on your chicken pot pie soup or your chicken pot pie filling for your recipe for chicken pot pie.
Hi Janet, yes, can try that with the chicken pot pie recipe. I think it would work just fine.
This soup was great! I wanted a little more depth in the flavor so I added a can of cream and mushroom soup and a packet of onion soup dry mix. I also added paprika, sage, and chives.
Hi Alexis! I’m glad you loved it. Thank you.
Natasha’s kitchen never disappoints. This was so good. My husband said it was in his top favorite soups now! I eat a gluten free diet so I substituted the flour for the great value (Walmart) brand gluten free flour. I added a little sour cream for extra creaminess. I also added some celery seed. Served it with homemade buttermilk biscuits. We have ourselves a new favorite fall soup! Thank you so much for the recipe!!
Thank you for the great feedback, Heather. I’m happy to hear it was enjoyed.
I pushed 5 stars I don’t know why it said 4.. I’m so sorry
Thank you for this great recipe. I have started to follow you since I have retired and my wife now make me do the majority of the cooking. Your blog has been a godsend, your recipes have me cooking up a storm.
Not that my wife doesn’t cook, she still cooks, then I don’t know any women from the Ukraine that doesn’t cook.
That made me smile, thank you for your kind words and good feedback. It helps inspire me to do better everyday!
I just tried the recipe for my husband and 86 year old mother. It was delicious and easy to make. Thanks!
You’re very welcome! I’m glad it was enjoyed.
This soup is so yummy! I did not make any adjustments. I didn’t have cooked chicken so I seared some chicken breast and shredded it in a food processor. I deglazed the chicken pan and added that to the soup. I didn’t have chicken stock, so I went with store bought, Imagine Organic Free Range Chicken Broth. It was great.
My husband and two year old son made corn bread to go with the soup. It was like Thanksgiving. We didn’t even remember to eat our brownie parfait dessert…
The cornbread sounds wonderful! I’m so glad it was enjoyed. Thank you for sharing with us.
Delicious. My 84 year old dad wants to make in his crock pot. Any suggestions on how to convert? Thanks!
Hi Stephanie, I haven’t tested it through in the crockpot/ slow cooker, so I can’t offer specific advice on that.
My new favorite soup. Easy to make, absolutely delicious and no crust to deal with. Thanks so much!
That’s great, Sue! I’m glad you found a new favorite. 🙂
Delectable. Satisfying. Perfection. Everyone loved it. If you haven’t made this- run, don’t walk. Even the finickiest of eaters will love it.
Thank you for the wonderful feedback and review, Renee! 🙂
If this is for the pot pie chicken soup, this would be a favorite comfort food for me. Thank you for sharing.
Hi Denise! You’re welcome. 🙂 I hope you get a chance to try this soup.
Made your soup tonight and it is a winner. My husband is always a bit hesitant about new recipes, and he said this one is a keeper! I will make the soup this winter and have company over – with some bread it is a complete meal!
So glad it was a hit, Renny! Thank you for sharing.
It came out perfect first time I’ve ever made it let me and my husband both. Love it.
That’s just awesome! Thank you for sharing your wonderful review, Angie!
Do you have any updates on freezing this meal? Looking to make it for an upcoming river trip! thanks
Hi Ashley! To freeze a pot pie, cover with foil and freeze for up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F, then remove foil and bake as directed in the recipe. I hope this helps! I haven’t tried freezing a cooked pie, but it should be good for a few days in the fridge.
This is an amazing recipe. I doubled the garlic and added two Serrano peppers since my family loves spice. Delicious!
Thanks for sharing, Mel. Happy to know that your family enjoyed this soup!
Loved it! I like my soup with more than just salt and pepper So I added paprika, thyme, extra garlic, vegetta spices and Russian spices for soup !! Heaven!! Extra extra parsley too!!
Hi Natallia! I’m so happy this was a hit! Thank you so much for sharing that with me!
Loved this recipe asked surprisingly fast. I used coconut cream because I can’t eat dairy. The only other changes I made was eliminating the flour since I don’t like thick soups and I used thyme instead of parsley since I have fresh thyme growing in my garden. Thank you for this wonderful recipe.
Thank you for sharing the tweaks that you made, I’m glad it turned out great and you loved it!
My family loved this soup. We had a cool, windy day here in NC, so this was a perfect dinner. I cooked some Mary B’s biscuits while the soup finished simmering and put one on the top of each bowl. My husband and kids (7, 4, 1) all devoured it and asked for it to be on a regular rotation during “soup season”. The only thing I did differently was add some extra carrots because my crowd loves them.
Thanks!!
Sounds great! Thank you for sharing that with us, I’m so glad that you and your family enjoyed this soup!
I made this yesterday on a cold day. It was so hardy and satisfying. Served a salad with it and it was a perfect meal. Will add it to my favorite recipes. Will also pass it on to my friends to try. Thanks for a delicious alternative to traditional chicken noodle soup
You’re welcome, Marcy. I’m happy to see that you enjoyed this soup!
Wonderful recipe! Thank you for sharing. Just what we needed on a chilly night.
Thank you for your great feedback, Josie!
Question! I know this says 10 servings per recipe but about how much is a serving? Curious before I make it. Thanks
Hi Amy, it’s about 1 – 1.5 cups! I hope you love this recipe!
WOW! This is so delicious. I made this tonight for our dinner and by hubby said this is definitely restaurant quality AND he’s not wrong! I followed the recipe exactly. We had it with some garlic bread. This will be staying on our favorite recipes list that is for sure. Natasha I’m curious about the kitchen tool you use a lot for scooping up your veges with and I really would like one too. Can you please tell me the name of it? I have looked around but have never seen one like that.
Hi Kay! Thank you so much for your fantastic review! you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. Are you possibly referring to this Scraper? I enjoy this one also!
I absolutely loved this recipe!!. I made it step by step. Perfect flavor. This is my new favorite. Can’t wait to make it for kids and grandchildren! Thank you!!! Julie
That’s just awesome! Thank you for sharing your wonderful review, Julie!
Love this recipe. I had a few days to myself (which never happens) and there was a snow storm and I made this and some biscuits and ate it for days! Was heavenly!
I meant 5 stars not three! This recipe deserves all 5 stars!
I made this soup a couple of days ago, and took half of it to a friend and her husband for dinner. RAVE reviews all around!! Her husband said it was the BEST soup he ever had!
My husband and I agree! We will be making this again for sure!
That’s so thoughtful of you! I’m happy this was a hit, Janet!
I just finished the recipe and I made it EXACTLY like it said and measured everything to the T. I measured exactly exactly like the recipe said, and I put 3tsp salt and husband just tried it and said it was so salty almost inedible…
:((((( I could cry. I tasted it and it’s super salty. I usually get unsalted chicken stock or broth but I used regular today…and I only had Himalayan pink salt. Could that be it?!?!? I want to cry!
Hi Dani, sorry to hear that didn’t turn out well. I always follow this recipe and that never happened to me, it could be because you used a different type of salt which is difficult to estimate and unsalted broth is also a better option so you can manually adjust the salt level of the recipe.
That is probably 100% because of the broth. Regular chicken broth has an ungodly amount of salt in it, be sure to always get reduced sodium and if you can’t then probably skip the extra salt in the recipe.
When any soup is too salty peel a potato and cut it in half add to soup & cook a little longer it will soak up the salt!! don’t forget to take the potato out when done!!
Wow! I made this fantastic soup tonight and it was a hit. Actually, my husband waited to have his second bowl before he announced to me that this is the best soup I have ever made! I ended up using eight cups of chicken stock instead of six but only because that was the amount in the containers I opened. Also, because of family preferences and missing ingredients, I only used half an onion and then garlic powder in place of garlic
cloves.
I also made the Fluffy Homemade Biscuits and they were a great compliment to this soup. Truly a delicious recipe!
Wow, that’s wonderful feedback, Cathy. That is so inspiring for me, I love it! Thank you for sharing that with us.
The soup was awesome! I also did the traditional pot pie which was also delish especially during our freezing Ohio winters. Perfect, cozy comfort food. Love your recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!
@Natasha, I want to throw this into a crockpot to cook/simmer all day…am I able to do this with the cream? Just not sure when I should add the cream/how long it can cook/simmer without ruining the overall dish.
Hi Heather, I haven’t tested it through in the crockpot/ slow cooker so I can’t offer specific advice on that.
The chicken pot pie soup was great. I swapped 2 tsps. of butter for 2 of bacon grease.
Isn’t it the best comfort dish! I’m so glad you enjoyed it!
This soup is delicious! My husband and I both loved it. I cut the salt back to 2 tsp. and used leftover roasted potatoes so it was a little faster to make. Otherwise I followed the directions exactly and it came out perfect. I will definitely make it again! Thank you.
You’re welcome! I’m so happy you enjoyed it, Shelley!