Chicken Pot Pie Soup Recipe & Video

This Creamy Chicken Pot Pie Soup is made without canned soup from scratch using simple ingredients I bet you already have in your pantry!

It is hearty, rich, and soul-warming – not to mention EASY to make. Depending on your skill level, this soup can be ready anywhere from 30-minutes to just under an hour.

Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing! 

Chicken Pot Pie Soup in a white bowl with a Puff Pastry Stick laying across the top of the bowl. It is set on a red pinstripe towel.

I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine – truly the BEST chicken chowder my friends and family have tasted. You really have to try it.

Don’t omit the nutmeg, though, it really makes this dish sing! If you need more reassurance, check out the dozens of comments below and on Pinterest! 

An overhead shot of the ingredients needed to make Chicken Pot Pie Soup.

Ingredients and Tools Needed to Make creamy chicken Pot Pie Soup

Ingredients: 

  • Chicken – alternatively you could use leftover turkey for a deliciously creamy Turkey Pot Pie Soup
  • Cooking oil – I use olive oil but you may also use any other light cooking oil like canola, corn, or vegetable oil.
  • Butter – I use unsalted sweet cream butter, if you use salted butter, lower your added salt by 1/2 tsp.
  • All-purpose flour – Do not use cornstarch, this would completely change the taste of the roux.
  • Heavy cream – A mixture of heavy cream and whole or 2% milk would work if you prefer to lessen the calories. Skim milk will work but drastically alter the texture of this recipe.
  • Chicken base – similar to chicken bouillon found near the bouillon in the grocery store or online.
  • Chicken Stock – water may be substituted but there will be a loss of flavor over the chicken stock.
  • Garlic – fresh minced garlic is the most flavorful over pre-packaged minced garlic.
  • Onion – I typically use yellow or sweet Vidalia onions.
  • Green peas – frozen green peas work fine. Canned peas are not optimal for their texture.
  • Carrots – fresh or frozen both work great. A bag of peas and carrots works well in this recipe.
  • Nutmeg – freshly grated tasted the best. I strongly advise trying the nutmeg. The flavor is phenomenal and only needs a tiny pinch.

Tools:

How to Make creamy Chicken Pot Pie Soup from Scratch – Step by Step:

See printable recipe card below for full instructions.

  1. Saute until cooked through. Remove from heat and set aside. See photo 1 below.
  2. Then into the same large skillet, melt butter. See Photo 2.
  3. Add the onions and saute until they soften; about 3 minutes. See photo 3 below.
  4. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. See photo 4 below.
  5. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. See photo 5 below.
  6. Add the chicken and any collected juice back into the soup. See photo 6 below.
  7. Add peas, carrots. continue to cook on low until heated through. See photo 7 below.
  8. Prepare puff pastry by cutting the dough into 1-inch wide strips. See photo 8 below.
  9. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy. See photo 9 below.
A Pinterest pin image of Chicken Pit pie soup.

Homemade Chicken Pot Pie Soup Recipe FAQs

What is Chicken Base?

Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally. I use Better than Bouillon brand bases. They have several types to choose from.

Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium when compared to other brands. No matter which brand you choose, follow the directions on the label for reconstitution.

How to Store Leftover Chicken Pot Pie Soup?

Leftovers should be stored in an air-tight container in the refrigerator for up to 4 days.

Can leftovers Chicken Pot Pie Soup Be Frozen?

The short answer is No.

Soups that contain milk or cream, like chowders and bisques, do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted. 

How are Leftovers Reheated?

Reheat leftover creamy chicken pot pie soup on the stove over medium to medium-low heat as to not scald the cream. 

For the microwave, place soup in a microwave-safe bowl and reheat of 50% power in 1-minute intervals stirring the soup between each additional interval of time.

If the soup is too thick, add a splash of cream, milk or water to thin it out to your desired consistency.

Can Leftovers be repurposed?

Try serving leftovers over mashed potatoes and top with shredded cheddar cheese. It’s comfort food in a bowl!

How to Thicken Chicken Pot Pie Soup:

Look at step 4 in the instructions above, but I thicken my creamy chicken pot pie soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color. See photo 4 above.

Chicken Pot Pie Soup Fininshed Image 600x900

Chicken Pot Pie Soup

Ronda Eagle | Kitchen Dreaming
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
4.98 from 39 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 10 Servings
Calories 767 kcal

Ingredients
 
 

For the Soup

  • 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
  • 1/2 ground pepper to taste
  • 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
  • 1/3 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream [See Note 2]
  • 4 teaspoons chicken base (bouillon) [See Notes 5]
  • 1 cup Chicken Stock [See Notes 5]
  • 1 tablespoon garlic minced
  • ½ small yellow onion diced
  • 1 cup frozen green peas thawed [See Note 3]
  • 1 cup frozen carrots thawed [See Note 3]
  • Pinch nutmeg freshly grated, optional

For the Pastry Sticks

  • 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]

Instructions
 

  • Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
  • Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
  • Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
  • Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
  • Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
  • Prepare puff pastry by cutting the dough into 1-inch wide strips. 
    Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy. 

Video

Notes

  1. Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
  2. Lighten it up. swap out the heavy cream for low-fat (2%) milk.
  3. Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys. 
  4. Swap up the bread. We serve this soup with puff pastry sticks but it’s equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
  5. Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
  6. What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality. 
  7. Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
    • Stove Top: In a saucepan over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
    • Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.

EXPERT TIPS: 

  • Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.
    • “Split” is the term used for dairy when it curdles and separates into curds and weigh.
    • The flour added in step 6 goes a long way to combat this, however, this is still something to watch out for. 
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Serving: 1cupCalories: 767kcalCarbohydrates: 31gProtein: 17gFat: 64gSaturated Fat: 31gCholesterol: 191mgSodium: 472mgPotassium: 358mgFiber: 2gSugar: 2gVitamin A: 3865IUVitamin C: 8.3mgCalcium: 85mgIron: 1.9mg
Tried this recipe?Let us know how it was!

144 thoughts on “Chicken Pot Pie Soup Recipe & Video”

  1. This chicken pot pie is amazing. It’s like a chowder only better. The nutmeg does make the dish, so glad I didn’t skip it. Actually, I tested it in a little bowl first and found it to be amazing so I added it to the whole batch like you suggested. Keep up the good work!

    Reply
  2. This is an amazing recipe! I’m best described as a nervous cook but I’ve made it several times. Great for batch cooking and for using up the odd vegetables or even frozen veggies which makes it also super value for money. Thank you for sharing.

    Reply
  3. Thank you for sharing this recipe. We were in dire need of comfort food with the virus/election stress. This was perfect!

    Reply
  4. Can I just dump everything in the crockpot and cook it that way? Should I wait until almost ready to serve to add the cream? What’s the best way to do it? Thanks!!

    Reply
  5. Wow! This is an incredible soup recipe and exactly what I was looking for. My only change was that I used a 12oz bag of frozen mixed veggies in it so it had corn/peas/carrots and green beans. We couldn’t stop eating it – it was that good and a prefect fall/winter soup to warm you up on chilly days/nights. It’s a real winner.

    Reply
  6. This is my second time making this. I made it for Sunday dinner and my whole family loved it! I just made the single recipe and ran out and both my son-in-laws asked me “where’s the soup?” They wanted more! So, this time I doubled the recipe! We will see how much is left this time!

    Reply
  7. Really delicious. Super easy to make, hearty and filling. I used some leftover chicken and half and half instead of cream and it was awesome.

    Reply
  8. This soup was fantastic! Thank you for sharing – this will definitely be a regular in our home. I doubled the flour and used a precooked chicken to make it even easier. Turned out PERFECT.

    Reply
  9. I’m making this soup now, and it looks and smells great, but I’ve found the recipe difficult to follow. The instructions are incomplete on the main recipe, and I had to scroll up to find out when to add the garlic, chicken, and veggies.

    Reply
    • Hi Nan,
      Thanks for your feedback. This was the first recipe I set out to edit after a recent post updates. I appreciate that you took the time to let me know I had made some errors. I have updated the card accordingly and you should find that it now reads just like the step by step text above it in the post text.

      Reply
  10. I made this and it was amazing. The whole family loved it. I used 1 cup of heavy whipping cream and 3 cups half and half. I used a bag of mixed vegetables and served over biscuits. Yummy. Will make again.

    Reply
  11. I joined your newsletter and can’t wait to see what other fabulous recipes you share. The nutmeg to finish this creamy sauce is the perfect touch.

    Reply
  12. This is fantastic! I doubled the veggies and chicken to make it heartier. My kid and my niblings loved this soup so much that it has become a favorite of theirs and they’re ALL picky eaters!

    Reply
  13. This is definitely several levels above even a good soup. My family all commented on how great it was. In my opinion, don’t “skinny” it down unless you would actually drop dead if you take in one calorie too many, because it’s great as it is! Everyone (well, almost everyone) loves the flavors of chicken pot pie, and this is the most successful transition of them to a soup I have come across. Keep this one at the top of your soup list, everyone! I’m going to print off the recipe for the casserole version now.

    Reply
  14. Hello! I simply wish to offer you a big thumbs up for your
    recipe and posts.
    I’ll be returning to your website for more soon.

    Reply
  15. Hi,

    I would love to try this soon but I eat a VERY low carb, ketogenice diet and need a substitute for regular flour. Would almond or coconut flour work and do you have any idea on the quantities I would need to properly substitute?

    Thanks

    Reply
    • Hi April – I am not familiar with these products so I cannot comment on the quantities. You may be able to search substitution ratios on the internet. Thanks for coming by to leave a comment and ask a question. I appreciate it and am sorry I couldn’t be better help.

      Reply
  16. I am a bit frustrated. I am planning on making this soup tomorrow for Christmas Eve and I can’t get the recipe to appear. Can you check and see if it is something on your end? I read you had problems in the past.
    Thank you!

    Reply
  17. AMAZING RECIPE! Followed it to a T the first time and it was a huge hit! Made it a week later and wanted it a little thicker next time around so I used 3/4 cup water for the bouillon mix and about 3/4 of a carton (quart) of half-and-half and it was perfect! SO GLAD I FOUND THIS!!! :)

    Reply
  18. I have always loved chicken pot pie, and your recipe for that is excellent, but a chicken pot pie soup..you have outdone more than just yourself..thank you

    Reply
  19. I made this tonight & it was delicious, but I’m wondering what kind of garlic you used? Was it fresh, dried, or out of a jar. I used fresh & while I thought the soup was delicious, I thought it didn’t taste very much like pot pie, and I wondered if this was due to too strong of a garlic flavor. Thanks :).

    Reply
  20. Do you know if this can be frozen? Our neighborhood has a soup swap every November and we each bring five quarts of soup that can be frozen and we each go home with five different soups. This sounds delicious and I’d love to make it for the swap. Any idea how much it would need to be increased to make five quarts? Thank you!

    Reply
    • Hi Sandy! Thanks for stopping in. I have not tested freezing the soup. That being said, I cannot think of a reason that it would not be able to be frozen. Initially, there may be some separation in liquids immediately after the defrosting. These should all come back together during the re-heat. I’m basing this off my clam chowder which I have frozen before and which reheats beautifully after the defrost. I hope this helps and have to say a winter soup swap sounds amazing.
      This recipe makes about 8 cups of soup so you would need to triple it to reach 5 quarts.

      Reply
      • Thank you! I am going to make this for the soup swap. I’ll quadruple it the day I make it do my family can have it for dinner that day (we take the soups already frozen to the swap). From what you say it seems like it should freeze okay. I’ll let you know!

        Reply
  21. This looks delicious – but I noticed a difference between the recipe on the website and the one that prints out. On the screen, it calls for 4 teaspoons of chicken base – the printed copy shows 1/4 cup, which is 3 times as much. From the notes on the recipe, it seems the 4 teaspoons is the right amount, but anyone who is using the printed copy could end up with an awfully salty soup :)

    Reply
  22. Thank you for this recipe. It looks very good and I am sure it is!

    But I Just wanting you to know that Orrington Farms All Natural Chicken broth has Yeast Extract in it. Yeast Extract is one of about 20 names that can be used for MSG. Even natural flavoring can mean MSG. After several years of trying to avoid MSG, I am still finding new names it can be listed under.

    So as a person who is very sensitive to MSG, I really wanted you to know about how it can be stated on labels. If you are interested, please do a Google search if you would like to know more ways that MSG can be in our food without us knowing it. It can be so confusing.

    Best Wishes to you,
    Lily

    Reply
      • Hey how are we supposed to use the chicken base? It doesn’t make it very clear and when I just used the chicken base, I didn’t know I was supposed to add it to liquid and it came out really salty. Any clarificatjons?

        Reply
  23. So I made the chicken pot pie soup. I don’t like cooked carrots, so I added diced potatoes. I think I just found my absolute favorite soup!! Thank you so much for sharing this recipe!! I was unsure about the nutmeg but it really did make the recipe!! 5 stars from me!!

    Reply
  24. This looks yummy. Could you possibly substitute unflavored almond milk (or another milk alternative) for the heavy cream? I know it would not be as thick and creamy but I am sensitive to dairy. Thanks!

    Reply
    • Hi Christine, I’m sorry about the late reply. I am not sure how almond milk would do but if you can usually use it in a recipe for a cream sauce, then it should work here as well. I have never experimented with using Almond Milk so I am not 100% certain. I’m sorry I am not of more help. Perhaps another reader could chime in for us on this topic. Thank you for taking the time to leave a comment. I appreciate it.

      Reply
  25. Please tell me what I am doing wrong — I have tried repeatedly to view this recipe on my MacBook and iPhone using various browsers, and all I can see are the pictures. Pinterest will give me the ingredients list, but no instructions. Why am I not able to see the recipe — I have clicked on anything and everything and — nothing. Thanks!

    Reply
  26. I tried to make this last night, but I could not get it to be a soup consistency, and the butter separated from the other ingredients. Do you have any idea what I could have done wrong? I followed all the directions. The only thing I can think of is that I used heavy whipping cream, as I did not see anything labeled “heavy cream.”
    Thanks

    Reply
    • Hi Joanna,

      All I can think of is flour in the roux. The flour is usually what binds to the butter and creates the creamy base to the soup via the roux. Heavy whipping cream does contain 6% more milk fat (butter) so I think the solution would be a little more binder (flour) in the roux. I did not experience the separation like you’ve described but I hope you were able to get it working. It really is a delicious soup.

      Reply
  27. Is it possible to convert this into a crock pot meal? And if so, how would you go about doing it? Feeling under the weather and would really love to enjoy this delicious looking soup to warm me up.

    Reply
  28. This looks and sounds amazing. Will be trying soon.
    Glad to see you use Orrington Farm Bases as well. They
    are all I use. Thanks for sharing the recipe and will
    post when tried.

    Reply
  29. The dish looks wonderful, but I don’t see a recipe for it anywhere! Am I missing something here? Am I supposed to do something?

    Reply
  30. This recipe sounds amazing, but it doesn’t say when or what to do with the puff pastry. I’m assuming to add it with step . Could this be verified please?

    Reply
  31. Which Orrington Farms Chicken Base did you use in this recipe – the regular one with 860 mg sodium/6grams or the low sodium one with 140 mg sodium/6 grams? Thanks.

    Reply
    • Hi Nancy/Donna —

      The lower sodium mix contains MSG (“no added MSG” — according to the labels) but contains both Disodium Inosinate and Disodium Guanylate which are flavor enhancers that work specifically with MSG. If you see those two compounds, even if MSG is not on the ingredients list, you can be sure MSG is hidden in the product (usually under natural flavorings). Manufacturing wise, it wouldn’t be cost effective to have those two additives if MSG wasn’t present. So I can’t use if because I have a MSG sensitivity.

      Anyway, that being said, I do not find the Orrington Farms to be overly salty and I’m usually sensitive to salt. For this recipe you are seasoning 4 cups of heavy cream and vegetables in that amount and only lightly salting and adjusting seasonings at the end.

      If you prefer the lower sodium brand (or any other brand), I would stick with what you know and follow the label as to how much to use per cup of liquid (in this case 4 cups). Adding just one serving at a time until you reach your desired flavor.

      Hope this helps and Happy Thanksgiving.

      Reply

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