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If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s easy, cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie, including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken, then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it budget-friendly and perfect for a weeknight dinner meal!
“Yum, yum, yum! I’ve made this 3 times in the past 2 weeks. I’m glowing from the fantastic feedback from friends and family. Everyone loves it. I’m ok in the kitchen but this recipe elevated my meal sharing game!!”
LAURA
I think the best way to describe this from scratch Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie! And, I find the best topping for chicken pot pie when I’m craving the true ‘pot pie experience’, is to throw a couple of homemade biscuits on top of the soup.
If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional chicken pot pie recipe!
What Kind Of Chicken To Use
This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving. If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:
- Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this, simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that are easy to shred and perfect for soups and casseroles. For a hands-off option, make this shredded chicken.
- Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.
Both of these options are healthy ways to prepare chicken; however boiled chicken will be lower in fat and calories since there is no added oil.
Chicken Pot Pie Soup
Cost $10.92 recipe / $1.82 serving
Ingredients
- 6 Tbsp salted butter ($0.74)
- 1 yellow onion ($0.70)
- 3 garlic cloves ($0.24)
- ⅓ cup all-purpose flour ($0.06)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- ½ tsp black pepper (freshly cracked, $0.02)
- 1 lb. yukon gold potatoes ($1.09)
- 5 cups chicken broth ($0.65)
- 2 chicken breasts (cooked, shredded or diced $5.34)
- 12 oz. frozen mixed vegetables ($1.25)
- ½ cup heavy cream ($0.68)
Video
Instructions
- Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken Pot Pie Soup Step-by-Step Photos
Cook and shred chicken: Shred or dice two cooked chicken breasts and set the chicken to the side.
Dice veggies: Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle ⅓ cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.
Add broth and seasoning: Add 1 tsp of Italian seasoning, 1 tsp salt, ½ tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.
Add veggies and cream: Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and ½ cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).
Serve with warm bread or biscuits!
Storing Leftovers
To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.
Serving Suggestions
Chicken pot pie soup just begs to be served with something you can dip or dunk, so I’ll either make homemade garlic bread or a loaf of no-knead bread. Though the soup has loads of veggies, I like to start my meal with a simple side salad or a Caesar salad.
Came out really good, and I’ve never made soup! I did use a little more butter (maybe 7-8 tbsp total) and closer to ½ a cup of flour for a thicker consistency. Also added a bag of shredded carrots in with the potatoes, very yummy :)
Yum, yum, yum! I’ve made this 3 times in the past 2 weeks. I’m glowing from the fantastic feedback from friends and family. Everyone loves it. I’m ok in the kitchen but this recipe elevated my meal sharing game!!
This soup is the BOMB. It’s great as is, but you can also add some celery to the onion step for some extra veggies, and the flavor doesn’t change. My dad likes this soup and he’s hard to impress!
Simple, easy and delicious! I added a few fresh herbs…thyme and rosemary at the end. Used rotisserie chicken.
Comfort in a bowl! I have made it twice in the past few weeks, it’s that good. I used rotisserie chicken and ahead of time used the bones and some carrots, celery and onion to cook in with the broth for extra flavor. (Totally not required. I made it the other time without doing that.) One of the best (the best?) homemade soups I have made. All you need are crusty buns to complete it into a perfect comfort meal.
This soup does not skimp on flavor but is so quick to whip up! Looking forward to making it on one of these cold winter days coming up!
This is probably one of the easiest, cheapest, and tastiest pot pie (soup) I have ever made. I made some biscuits and let’s just say EVERYONE was licking their bowls! My picky eater even wanted more! I used chicken bouillon for the broth. I boiled my chicken but I cut the breast into thirds to cook faster since I was short on time and didn’t wants to pan sear (more mess). Might up the rue but not by much just by 1/2.
Wonderful soup recipe!!! I used rotisserie chicken and was heavy handed with the Italian seasoning. This is a fantastic and easy weeknight dinner recipe.
Made this tonight and absolutely loved it! Supper tasty and will be making again!!! My wife does want me to double the rue for a thicker soup but I do think the thickness is just fine as is.
apsolutly amazing !!!!!!! we replace the chicken with browned mushrooms since we don’t eat chicken. And it adds a wonderful flavor. Iove this recipe, its a keeper!!!
I’ve been using budget bytes for about 2 years now for cooking inspiration, and I never took the time to leave a review, but WOWOWOWOW. This recipe is SO GOOD. Tonight I paired it with leftover rotisserie chicken. Game changer. 1000% recommend this recipe! 😁
This was an excellent and simple recipe.
My husband and I Love it so much it has made it into rotation for our dinners that are fast, easy, and delicious to enjoy.
Thank you for sharing this gem.
You’re so welcome! Glad you love it as much as I do :)
This is SO GOOD! It’s in our regular fall/winter rotation.
I’m so glad you enjoy it! :)
I almost gave this one a miss because it needs pre-cooked chicken, but decided to try it as a slow cooker meal instead. So glad I did because it’s delicious! I used the saute function on my instant pot to follow steps 1-4, but added the raw chicken in with everything else in step 4. Then used the slow cooker function to cook on high for four hours. When that was done, I shredded the chicken, then added the frozen veggies and cream until warmed through. Will be making this fantastic soup again for sure. Thank you!
Delicious!! I will be adding this in our dinner rotation.