Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup unsalted butter; 1 onion, diced; 2 carrots, diced; 2 stalks celery, sliced; 1 large potato, diced; 1/3 cup all-purpose flour; 4 cups chicken stock or chicken broth; 2 teaspoons dijon mustard; 1/2 teaspoon poultry seasoning; 3 cups shredded or diced chicken; 1 cup peas, canned or frozen

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Chicken pot pie soup is a cozy, comforting dish that is easy to make in just 30 minutes and tastes delicious. It’s like a deconstructed chicken pot pie in a bowl. Creamy, hearty, and packed with tender chicken and veggies, this soup is perfect for chilly nights.

Who doesn’t love a good comfort food recipe, especially this time of year? Like our homestyle chicken and noodles, chicken and dumplings, or turkey pot pie with puff pastry, this chicken pot pie soup is hearty and warming yet super easy to make.

Why I love this recipe

This is a very easy soup to make, it is practically fail-proof. It is a great way to use up leftover chicken from meals like baked chicken breasts, baked chicken tenderloins, or baked chicken thighs and despite its creamy texture, it is also dairy-free!

Ingredients

chicken – use leftover chicken, cubed or shredded, or grab pulled chicken or rotisserie chicken from the grocery store deli to make it easy
veggies – potatoes, carrots, onion, celery, and peas
pantry basics – chicken broth, flour, poultry seasoning
from the fridge – butter and dijon mustard

Step by step

chopped vegetables cooking in pan with wooden spoon

Chop the vegetables into bite-size pieces.
Add butter to a large skillet, Dutch oven, or cast iron pan (affiliate link), and add all vegetables except the peas. Cook until they are beginning to get tender, about 8 minutes.
Sprinkle veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
Whisk in the broth and then add the remaining ingredients.
Cook, stirring often, until thickened, about 10 minutes.

Substitutions and variations

you can customize the veggies according to your tastes: corn, frozen mixed vegetables, and green beans are all great matches for this recipe
use leftover turkey or ham or even pulled pork to change up the meat in this pot pie soup
omit the meat and use vegetable broth for a vegetarian option
add fresh thyme, sage, or rosemary to customize the flavor

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This soup freezes well, store it in a freezer-safe container (affiliate link) for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

If you like this chicken soup recipe be sure to check out our slow cooker chicken tortilla soup, chicken and noodle soup, creamy chicken and spinach soup, and Pennsylvania Dutch chicken pot pie recipes as well!

If you try this recipe please comment and rate it below, I love hearing from you!