Chicken Pot Pie Soup is the ultimate comfort food and is SO easy to make on the Stove Top or the Crock Pot. It has simple ingredients including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables. It’s a great recipe for leftover chicken and is very freezer-friendly!
Be sure to try my Shepherd’s Pie Soup and Baked Potato Soup recipes next!
Chicken Pot Pie Soup
I’m going to start with what I love most about this soup. Normally, chicken pot pie soup doesn’t freeze or even reheat well. The potatoes get mushy and the dairy separates.
But this soup actually freezes perfectly because the potatoes are blended right into the broth, which not only makes it extra smooth and creamy, but it freezes really well that way too.
It also adds this really great flavor to the broth that really tastes like chicken pot pie with every bite, it’s a perfect blend of creamy potatoes and chicken gravy, with bites of chicken and vegetables mixed in.
How to Make It
See recipe card below this post for ingredient quantities, full instructions, and Crock Pot instructions.
Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
Cook the Chicken: (Skip if using cooked chicken.) Season chicken with salt/pepper and sauté until cooked through, about 5 minutes. Remove and set aside.
Soften the Onions/Garlic/Celery: Saute onions. celery, and garlic in butter until softened.
Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
Add the chicken broth slowly and incorporate it into the flour/vegetable mixture.
Add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
Add the chicken and frozen vegetables and heat for 10 minutes or until ready to serve. Serve with Buttermilk Biscuits or Cheddar Bay Biscuits!
How Do You Thicken Chicken Pot Pie Soup
- The potatoes in this recipe are blended right into the broth and serve as a natural thickener for this soup.
- 1/4 cup flour is sprinkled over the vegetables prior to adding the chicken broth, which also creates a thicker base for this soup.
- Finally, condensed cream of chicken soup can be added to thicken it even further. (And there’s no need for a can- check out my homemade version!)
Substitution Options
- Yukon gold potatoes can be used instead of Russets.
- Milk can be used instead of half and half.
- Cauliflower can be used instead of potatoes.
- Vegetable Broth can be used instead of chicken broth.
What to Serve with This
- Buttermilk Biscuits
- Cheddar Bay Biscuits
- Copycat Texas Roadhouse Rolls
- Salad with homemade Italian, Caesar, or Honey Mustard Dressing.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)– Check out all of my kitchen essentials here.
- Immersion Blender: This makes the soup super creamy and is much easier than transferring to a blender.
- Kitchen Scale: I use this to measure out 2 lbs. of potatoes for this recipe.
- 4 quart Soup Pot: The perfect size for this recipe.
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Chicken Pot Pie Soup
Ingredients
- 4 large russet potatoes, equal to 2 lbs.
- 1 ¼ teaspoon salt, separated
- ¼ teaspoon pepper
- 4 Tablespoons butter, separated
- 2 Tablespoons olive oil
- 2 medium boneless/skinless chicken breasts, see Note 1
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 can cream of chicken soup, 10.5 oz
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups frozen carrots/peas/corn
Instructions
- Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
- Cook the Chicken: (Skip if using cooked chicken.) Add 2 TBS olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ¼ tsp pepper and add it to the pot. Sauté until cooked through, about 5 minutes. Remove and set aside.
- Soften the Onions/Garlic/Celery: Add 2 TBS butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
- Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
- Add the chicken broth slowly and incorporate it into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, this will add flavor into the broth.
- Slowly add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
- Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
- Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes or until ready to serve.
- Serve with Buttermilk Biscuits!
Notes
Crock Pot Method
*Skip Olive Oil and Flour ingredients for Slow Cooker Method.- Melt 2 TBS butter on low or high in the Crock Pot. Add diced onions, celery, and garlic. Toss to combine.
- Meanwhile, boil the potatoes: Submerge potatoes in 2 inches of cool water and gradually bring to a boil on the stove top. Add ¾ tsp salt and cook until very fork tender. Drain. Add 2 TBS butter and mash until creamy.
- Add the chicken broth and cream of chicken to the potatoes. Use an immersion blender to combine, or transfer to a blender in batches. Transfer to the Crock Pot. (It will be thick.)
Add Worcestershire sauce, thyme, rosemary, onion powder, garlic powder, and frozen vegetables to the slow cooker. - Season chicken with ½ tsp salt + ¼ tsp pepper. Add to the slow cooker.
- Cook on high for 3 hours or for low on 5 hours.
- Microwave the half and half for 45 seconds and stir it into the Crock Pot. Heat until warmed through and serve with Buttermilk Biscuits!
This recipe is great! Flavorful, satisfying results and not real complicated to make.
Perfect for husband who is recovering from a dental procedure.
Sounds like the perfect choice for you husband recovering from a dental procedure Jolle, nice work! Thanks so much for the great review!
I am making a soup dinner with 6 different soups. and this will be in the line up.
It looks delicious! There will be 12 adults here.
Wow that sounds like a dinner I want to be a part of! I love this idea! Have fun and enjoy!❤️
I am confused. In the Instructions the cream of chicken soup is mentioned but it is not listed in the
ingredients. Do you use your whole recipe of the cream of chicken soup, which is two cans worth or do you use just half of your recipe?
Hi Naci! Sorry about that, I don’t know how that fell off the ingredient list but I just added it back, thank you! So for my homemade recipe, you would either halve it or you could make the whole recipe and freeze half of it, it freezes well. 🙂
I had two friends for lunch and we had this soup. It was delicious and we all loved it.
I only used half of the cream because I thought it might be a bit rich. It wasn’t though so next time I’ll use the full amount.
I’m looking forward to trying more of your recipes.
I’m so happy you and your lunch friends loved it! Thanks so much for the review❤️! I can’t wait for you to try other recipes!
How many cups of mashed potatoes do you usually end up with? I usually use steam & mash from the frozen section instead of making my own. Thanks!
Hi Regina, I haven’t measured the number of cups before, my guess would be about 4 cups or so! Equal to about 2 pounds.
Wow, what a big bowl of comfort! I used your homemade cream of chicken soup recipe and it was delicious. I would love to try this using the crock pot method next time and serving with your Buttermilk Biscuits!
I’m so happy to hear you liked this Jolie! I agree, such a big bowl of comfort!😀 Thanks so much for the review!
This looks very lovely and doable.
Very easy to follow, love it
Thank you.
You’re very welcome! I do my best to make it easy for you!😀
Nice easy recipe
Hey Irene! That’s so great to hear, I’m happy you liked it! Thank you so much for taking the time to rate and comment! -Stephanie
Oh em geeee, that soup looks SO comforting!!! Like I just want to curl up on the couch with a big blanket and an even bigger bowl of that soup (with extra puff pastry sticks hehe). Your photography is totally on point too! 🙂
Looks awesome! Thanks for the link back to my blog. This soup is a family favorite for sure and it’s awesome that you can change up/add any veggies your family prefers to really make it your own.
Hey Ronda!!! So great to hear from you!! I absolutely love this recipe, and I’m so happy that I found your blog! Your recipes are all fantastic and there is so much great information there 🙂 Thanks for stopping over to mine!!