Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ⅓ cup unsalted butter ((38g)); 1 medium yellow onion (diced (about 1 cup/140g)); ¼ cup all-purpose flour ((31g)); 1 teaspoon salt; ¾ teaspoon ground black pepper; ½ teaspoon smoked paprika; ½ teaspoon ground mustard; ⅛ teaspoon dried thyme; 4 cups chicken broth ((946ml)); 2 cups whole milk ((473ml)); 1 pound gold potatoes (chopped into ½” pieces (about 3 cups/455g)); 2 large carrots (cut into coins); 2 ½ cups mixed frozen veggies ((11 oz/320g)); 3 cups shredded chicken (this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.)

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This Chicken Pot Pie Soup is a flavorful one-pot meal that can be ready in just 40 minutes! My recipe is still hearty and satisfying without adding any cream. Recipe includes a how-to video!

Overhead view of a pot of creamy chicken soup with vegetables.

Pot Pie Soup Without Heavy Cream

This simple chicken pot pie soup has all the flavors of chicken pot pie, minus the pie crust. While it tastes just as flavorful and comforting as the real thing, turning pot pie into soup makes it easier and faster to get on the dinner table. There’s no rolling, crimping, or chilling, and everything comes together in one pot. What’s not to love?

Many pot pie soups recipes tend to be rich, and though my version is hearty, it’s not overly creamy or rich. It has a thinner broth so it’s not too heavy, but still very satisfying with savory undertones and plenty of fresh veggies for flavor and texture.

I love pairing this soup with a side of my easy homemade biscuits or drop biscuits for the full pot pie experience, but it’s perfect on its own too!

Why you should make it:

Takes just 40 minutes from start to finish.
Uses easy but tasty shortcuts like rotisserie chicken and frozen veggies.
Not too heavy or rich, so it can be enjoyed any time of year!
One. Pot. Dinner. Need I say more?!

What You Need

Overhead view of ingredients including frozen vegetables, carrots, potatoes, chicken, and more.

Let’s highlight a few of the key ingredients you’ll find in this soup recipe:

Chicken. Rotisserie chicken makes this recipe quick, easy, and flavorful. If you’d like, you can use my easy slow cooker shredded chicken instead.
Veggies. I use frozen mixed vegetables that include peas, carrots, lima beans, and green beans. You can use just peas, carrots, and corn if you’re not a fan of beans though!
Spices. Smoked paprika is my key secret ingredient for the perfect depth of flavor (also used in my chicken and rice soup!). It’s subtle, but it still adds a special something that you will love. I also use thyme (a classic pot pie ingredient), black pepper, and ground mustard (used in my broccoli cheddar soup!).
Gold potatoes. Growing up, potatoes were a staple in our pot pie and so they were a must in this soup. They’re a hearty and filling addition that makes this dish a complete meal. No need to peel your potatoes before chopping (unless you want to substitute russet potatoes).
Milk. Many pot pie soup recipes use cream, but I wanted to keep my version from being too thick and rich. Whole milk adds heartiness and creaminess without making the soup too heavy.

SAM’S TIP: Want to take your soups to the next level? Make your own chicken stock using my instant pot chicken stock recipe! This adds tons of flavor.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make It

Collage of four photos showing onions being cooked in a roux for soup.

Cook the onion in melted butter over medium heat until softened.
Sprinkle flour over the onions and stir until absorbed.
Stir in the spices and let cook for a few moments.
Slowly drizzle in the broth while stirring to combine.

Collage of four photos showing milk being poured into a roux and vegetables and chicken being added to make a soup.

Gradually add the milk and stir until incorporated.
Add the vegetables and increase the heat to medium-high. Cook until the potatoes are tender.
Stir in the shredded chicken, reduce the heat, and let simmer for 15 minutes.
Check seasonings and serve!

SAM’S TIP: If you want to use raw chicken and let it cook in the soup, I’ve included instructions on how to do so below. Essentially you will just add the raw chicken pieces with the potatoes, remove once cooked, shred, and return to the pot.

Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.

Frequently Asked Questions

Can pot pie soup be frozen?

I don’t typically recommend freezing any of my creamy soups (like my creamy potato soup), since the dairy separates as it thaws. If this doesn’t bother you, feel free to freeze in an airtight container for several months.

How can I make pot pie soup thicker?

This soup is actually designed to be on the thinner side. I resisted the urge to thicken the soup with cream or more flour because it would basically just be a crustless pot pie. The final result does have a thinner broth compared to the real thing, but it is still just as hearty and satisfying.

That being said, if you want your pot pie soup thicker, you could add more flour during that step, or you can stir in a cornstarch slurry at the end. Honestly though, you could really just make my chicken pot pie or turkey pot pie instead (with or without the biscuit topping).

How can I make this recipe with noodles?

You can stir in a batch of my homemade egg noodles (they are very easy to make!) during the last 5 minutes of cooking. Store-bought egg noodles will also work, but they will likely take longer to cook than the freshly made version.
Fun fact, my grandmother will often make pie crust noodles when she makes pot pie. In an effort to replicate the taste, I tried to make pie crust noodles and cook them into the soup. Unfortunately, I ended up essentially just dissolved an entire pie crust into the soup. It was thick and delicious, but didn’t make the final cut! 😂

White bowl of chicken pot pie soup with mixed veggies and rotisserie chicken.

This soup is just perfect as we round out these final weeks of winter and head into spring. I can’t wait to hear what you think! ❤️

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook