Creamy Chicken Pot Pie Soup
This chicken pot pie soup is creamy, cozy, and packed with tender chicken and veggies. It’s an easy stovetop dinner everyone will love.
You may like my chicken and wild rice soup and crockpot ranch chicken recipes.
Chicken pot pie is one of my family’s favorite things. Sometimes we just want the creamy filling without worrying about making a pie crust. That’s where this soup comes in!
It tastes like classic pot pie filling in a bowl but you don’t have to take the extra time to make a crust. Creamy soups like this are perfect for cold nights and lazy weekends.
This one is filled with plenty of onions, celery, peas, carrots, potatoes, and shredded chicken. It’s VERY chicken-y just like pot pie filling. In a good way!
How to make chicken pot pie soup
First, grab a large pot or dutch oven and set it over medium heat. Melt the butter.
Next, add the onion and celery and cook for 4 to 5 minutes, until softened. Then stir in the garlic and cook for about 30 seconds.
After that, sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes.
Then slowly whisk in the chicken broth until the mixture is smooth.
Next, add the potatoes, thyme, salt, pepper, and oregano. Bring it to a gentle boil, then reduce the heat and let it simmer. Stir often so the potatoes don’t stick.
After 12 to 16 minutes, check the potatoes. When they’re fork-tender, stir in the frozen mixed vegetables and shredded chicken. Let the soup simmer for about 5 minutes.
Next, reduce the heat to low. Stir in the milk and heavy cream, if using. Heat just until hot and slightly thickened, but don’t let it boil once the dairy is in.
Finally, taste and adjust with more salt and pepper if needed, and add parsley right before serving. Top with cheesy biscuits if desired, and serve!
Note about the dairy:
The heavy cream is optional. It’s great for adding some silkiness and body. On the other hand, it does lighten the color of the soup and can mute some of the seasonings. It’s totally up to you if you’d like to use it.
Can I use frozen hashbrown potatoes instead of fresh?
Yep. They’re a great shortcut and help with prep time. Just keep an eye on thickness since they can break down faster. They don’t hold their shape like fresh potatoes.
Storage and reheating
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: You can freeze it, but dairy can separate a bit. If you plan to freeze, hold the milk and heavy cream until reheating day.
- Reheat: Warm on the stovetop over medium-low heat and stir often. For the microwave, use a bowl with room to stir, heat in short bursts, and stir between rounds.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon oregano
- 28 ounce bag frozen mixed vegetables
- 4 cups cooked chicken, shredded or diced
- 1 cup milk
- ½ cup heavy cream, optional
Instructions
- Melt the butter in a large pot over medium heat, and add the onion and celery. Cook 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds.4 tablespoons unsalted butter1 medium onion2 celery ribs2 garlic cloves
- Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes.½ cup all-purpose flour
- Slowly whisk in the chicken broth until smooth.5 cups low-sodium chicken broth
- Add the potatoes, dried thyme, salt, black pepper, and oregano. Bring to a gentle simmer and cook 12 to 16 minutes, stirring occasionally, until the potatoes are fork-tender.2 cups diced potatoes1 teaspoon dried thyme1 teaspoon salt½ teaspoon black pepper½ teaspoon oregano
- Stir in the frozen mixed vegetables and shredded chicken. Simmer for 5 minutes.28 ounce bag frozen mixed vegetables4 cups cooked chicken
- Reduce the heat to low. Stir in the milk and heavy cream, if using. Heat until hot and slightly thickened, but do not boil.1 cup milk½ cup heavy cream
- Taste and add more salt and black pepper as needed. Serve warm.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for 3–4 days.
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
