Main Dishes Soups

Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

Happy Friday, friends! ?

I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.

Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.

That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling.

Also known as Chicken Pot Pie Soup.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…

3-Ingredient Coconut Oil Biscuits |

…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)

But the filling — err, soup — is definitely the star of the party here.

It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.

Definitely the perfect comfort food for this time of year, and for lazy weekends such as this one.

Hope that it warms you up too. Enjoy!

Yield: 8-10 servings

Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.


  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper


  1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • I was just browsing my list with favourite food blogs for inspiration, looking for a good soup recipe to make tonight and I stumbled to this post. This picture got me right away, your soup looks perfect and so comforting! It’s packed with lots of veggies as well, just as I like it. Perfect timing, I’m telling you 😀
    Thank you for sharing and have a happy holiday 🙂

    Hayley @ Gimme Some Oven — December 4th, 2015 @ 10:29 am
    Thanks so much Anthony, we hope you love it, and that you have a happy holiday as well! 😀

    Hayley @ Gimme Some Oven — December 7th, 2015 @ 8:12 am
    Thanks Anthony, that’s so sweet of you, and we hope you enjoy the soup! 😀

  • It may be 7:30 am right now, but I’d love to curl up with a hot bowl of this soup right about now! Enjoy your weekend! It sounds like it’ll be wonderful.

    Hayley @ Gimme Some Oven — December 4th, 2015 @ 10:29 am
    Thanks Gabriella, we hope you enjoy this, and that you have a wonderful weekend as well! 🙂

  • This soup looks amazing… I’m adding this to my Sunday night menu! Thanks for sharing 🙂

    Hayley @ Gimme Some Oven — December 4th, 2015 @ 10:26 am
    Thanks Celia, we hope you love it!

  • In your photos you’ve included peas and corn, how much/at what point should they be added? Thank you! This looks wonderful for a cold week ahead! 

  • This is hilarious, I just found your blog on Monday and made your crock pot shredded chicken, then decided to make chicken pot pie soup the same day and was bummed you didn’t have a recipe. I can’t wait to try your recipe! Must be the season 🙂

    Hayley @ Gimme Some Oven — December 4th, 2015 @ 4:18 pm
    That’s so crazy Janna! We hope you enjoy the soup! 🙂

  • Can’t wait to try this! I am a big fan of your site! All of your recipes are so delicious and healthy. Thank you for sharing!  

    Hayley @ Gimme Some Oven — December 7th, 2015 @ 8:24 am
    Thanks for your sweet words Emily, we’re happy you’re a fan! 😀

  • What about the peas and corn?? LOL

    Hayley @ Gimme Some Oven — December 7th, 2015 @ 12:00 pm
    Hi Lynn, oops, please excuse our typo – we forgot to add them to the ingredients list and the instructions! We’ve just popped in and edited the recipe — we hope you enjoy!

  • I’ve been silently following this blog for a while, just reading this recipe I’m already loving it,  is it possible to turn this into a slow cooker dish? I would love to have this going in the morning before I go to work and have it ready by the time I get home.

    Hayley @ Gimme Some Oven — December 8th, 2015 @ 8:29 am
    Thank you Grinder, we’re happy you’re here! We haven’t tried doing this recipe in a slow cooker, and are concerned because of the flour, that it might not work. We will see if we can come up with a slow cooker version!

  • I made this tonight and wanted to leave a comment saying how delicious it was, along with the coconut oil biscuits.  I printed my recipe on the 6th of December and as I leave my comment I notice you must have updated the recipe to include corn and peas.  Mine didn’t have them but I’m sure the recipe is tasty either way!  I do wish I’d added them to my pot.  Next time!!!  Thanks so much for a super duper recipe/dinner!

    Hayley @ Gimme Some Oven — December 8th, 2015 @ 8:39 pm
    We’re so happy you enjoyed this Stephanie! Yes, we’re sorry, we completely forgot to include the corn and peas initially – ugh! But we hope you’ll make it again. 🙂

  • Could corn starch or gluten free flour be substituted to make this recipe GF?

    Hayley @ Gimme Some Oven — December 9th, 2015 @ 9:33 pm
    Yes, either of those should work fine! We hope you enjoy!

  • This soup looks amazing!! How would the recipe change if I wanted to cook it in a slow cooker? 

    Hayley @ Gimme Some Oven — December 10th, 2015 @ 7:48 am
    Thanks Madelaine! We haven’t tried doing this recipe in a slow cooker, and are concerned because of the flour, that it might not work. We will see if we can come up with a slow cooker version!

  • This was really good, I added some chicken bouillon for added flavor!  Great recipe!

    Hayley @ Gimme Some Oven — December 11th, 2015 @ 10:37 am
    Thanks Tina, we’re glad you enjoyed this!

  • Most delicious food you shared and also your photography excellent.

    Hayley @ Gimme Some Oven — December 13th, 2015 @ 1:14 pm
    Thank you, we hope you enjoy the recipe!

  • I just made this and it turned out amazing! It did take a lot longer than 15 min to get the potatoes done, but I’m thinking I diced them too large. I subbed a gluten-free flour blend, since my husband has celiac but left everything else the same. I was worried it would come out too thin, but the consistency was good. This is something I will be making a lot this winter.

    Hayley @ Gimme Some Oven — December 20th, 2015 @ 10:55 pm
    We’re so glad you enjoyed this Angelique, thanks for giving the recipe a try! 🙂

  • Hi, I can see this wouldn’t be great in the slow cooker because of the flour, but does the soup reheat well? (I ask because some soups just don’t.) thanks!!

    Hayley @ Gimme Some Oven — December 28th, 2015 @ 4:08 pm
    Hi Monique, we think it reheats just fine, we hope you enjoy! 🙂

  • Love this recipe! Easy to follow and comes out delicious. I too found I needed to simmer for longer than 15 minutes for the potatoes (more like 30), but other than that it came out awesome! 

    Hayley @ Gimme Some Oven — December 28th, 2015 @ 4:08 pm
    Thanks Abby, we’re happy you enjoyed it! 🙂

  • This recipe is fantastic! I was looking for an easy recipe with things I already had in the fridge and I was lucky to find this. Full of rich, hearty flavor, although I doubled the salt & pepper and threw in a bay leaf. Will definitely add this to my soup rotation !

  • Will be making this for dinner tomorrow, looks fabulous !!!!

    Hayley @ Gimme Some Oven — January 5th, 2016 @ 4:04 pm
    Thanks Anne, we hope you enjoy it! 🙂

  • I made this on Tuesday night, and used the meat from a rotisserie chicken for easier prep. It was delicious! My 3 year old even loved it and it was a great way to get some veggies and protein into him. He loved dipping his biscuit in the soup, so it made eating fun 🙂 Thanks for the awesome recipe! 

    Hayley @ Gimme Some Oven — January 7th, 2016 @ 1:56 pm
    We’re so happy to hear that Angela, thanks for sharing with us! 😀

  • Thinking of doubling the ingredients to eat for a few days.  How do you think it will hold up?  Getting hungry thinking about it. 

    Hayley @ Gimme Some Oven — January 13th, 2016 @ 9:09 pm
    Hey Dan, we think you could make a double batch of this soup, just as long as you have a big enough pot! 😀

  • Yum-O.  I never seem to have all the ingredients listed, but this soup is so user friendly, it really doesn’t matter.  I subbed brown rice with quinoa for the potatoes and oh my goodness, it is good.  Love your soups, love the site. My go to for awesome yum.

  • We are moving and trying to clean out our pantry before we pack it so I made this with almost all canned vegetables except the onion and mushrooms.  Used rotisserie chicken as well.  Makes a BIG batch and is very tasty.  Simple recipe to make again and again!

    Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:49 am
    Thanks Mimi, we’re happy you enjoyed this, and good luck with your move!

  • do you think it would make any difference if I left out the milk??

    Hayley @ Gimme Some Oven — January 27th, 2016 @ 8:14 pm
    Hey Lauren, you could just use all stock instead of the milk, but it will be more like regular chicken soup, and it won’t have any creaminess. We like the milk in there, but it’s totally up to you and what you like! 🙂

  • Is it possible to substitute vermicelli cut in thirds/fourths instead of potatoes in your Chicken Pot Pie Soup. Also, if you make small “pot pies with biscuit dough pressed into cup cake tins” will the bottom of the biscuits be too soggy? If so should I spoon the soup into the completely baked form just before serving.  My church is having a super bowl Sunday and I want to make something for the smaller children in the congregation. Thanks, 
    Judith O’Neil

    Hayley @ Gimme Some Oven — February 4th, 2016 @ 9:47 am
    Hi Judith! We think the mini pot pies in the muffin tins is an excellent idea! As long as you don’t have too thin of a layer of biscuit dough on the bottom, we don’t think these should get soggy. We wouldn’t make them too far in advance though, because that might cause sogginess. We’re not sure about the vermicelli, since we haven’t tried that before, but we think egg noodles would probably hold up better in this. We hope this helps, and that you and your congregation enjoy! 🙂

  • I’m making this soup for the 5th time! It is so delicious and so easy! Thank you!

    Hayley @ Gimme Some Oven — February 17th, 2016 @ 10:23 am
    Thanks Kate! We’re so happy you enjoy it! 🙂

  • Just made this today and wanted to thank you for sharing such a delicious and unique recipe. I prefer to cook from scratch, and enjoyed how this soup reminded me of growing up with my Mom’s homemade chicken pot pies. Mom is 93 years old today, and still insists on living at home alone and cooking her own meals. I’m passing this winner along to her, knowing she will enjoy it as much as we did. Thanks Ali for the recipe and comprehensive instructions.

    Hayley @ Gimme Some Oven — March 10th, 2016 @ 7:22 pm
    You’re welcome Karen — we’re so happy you liked it! 🙂 And we think your mom sounds like an incredible woman, good for her! 🙂

  • I used poultry   seasoning instead of Italian , very good !

    Hayley @ Gimme Some Oven — May 26th, 2016 @ 7:24 am
    Awesome — we’re glad you enjoyed it!

  • It’s 80 degrees here in southern Illinois and I’m making this soup. I’ve made it several times already because it’s absolutely delicious. I leave out the mushrooms because I dont keep them on hand, and I sometimes use heavy whipping  cream in place of milk. My kids and I eat a LOT of homemade soups and this is on our top 2. I made it for my sister and nieces once when they showed up unannounced. They all loved it and she said it’s the best soup ever. Our other favorite is my dad’s chicken & rice soup. He uses a whole chicken but I do breasts, lightly boiled in chicken broth, add in tomato sauce, cumin, garlic, uncooked rice, diced potatoes, canned mixed vegetables(or frozen), salt and pepper. Add hot sauce for a kick. No measurements. Everything is done by taste and amount desired. Yummy. 

    Hayley @ Gimme Some Oven — June 17th, 2016 @ 1:35 pm
    Thank you for sharing with us Samantha! We’re so glad you and your family are fans of this recipe! And that chicken and rice soup sounds amazing and so homey! 😀

  • I have been wanting to make this for a while. Today, I finally got to make it. I love it, it is just the favor I was looking for.
    Now, I can’t wait for it to be cooler/colder so I can also make biscuits. Thanks for the recipe

    Hayley @ Gimme Some Oven — July 24th, 2016 @ 4:45 pm
    Thanks for sharing Emma — we’re so glad you enjoyed it! 🙂

  • Have child can’t have dairy. What can I substitute for Milk?

    Hayley @ Gimme Some Oven — July 28th, 2016 @ 9:38 am
    Hi Yari! You can use any non-dairy milk, just make sure it’s plain. We hope you enjoy!

  • I am allergic to gluten, what would substitute well for the flour? Thanks!

    Hayley @ Gimme Some Oven — August 12th, 2016 @ 7:07 pm
    Hi LeAnne! You could use cornstarch or arrowroot powder as a thickener. Both are gluten-free. We hope you enjoy this!

  • Hi! Loving all of these great comments! But, I was wondering if I could add a little heavy cream to the recipe as well? Or, is it creamy enough? Thanks!  

    Hayley @ Gimme Some Oven — September 19th, 2016 @ 1:11 pm
    Hi Heather! We think it’s creamy enough, but you can try it without heavy cream first, and always add some if you’d still like it to be creamier. We hope you enjoy! 🙂

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