Chicken (or Turkey) Pot Pie Soup

This easy one-pot Chicken Pot Pie Soup bursts with aromatic flavors and is loaded with tender veggies and shredded chicken or turkey, and is so indulgently creamy and rich that I seriously doubt any leftovers will need to be stored!

The beauty of this chicken pot pie soup is that you get all the same flavors and texture of a classic chicken pot pie without the added effort of making and assembling an enclosed pie crust or having to add baking time to the recipe. It is just like a chicken pot pie but in soup form.

This soup comes together in just 40 minutes, even less if you choose to implement some of my recipe tips below, and will satisfy those hunger pangs and comfort food cravings! It truly is a great recipe.

Serve this chicken pot pie soup as is or with flaky biscuits, dinner rolls, or artisan bread. 

I’m sharing this Chicken (or Turkey) Pot Pie Soup because it truly is one of our favorite Soup Recipes, as well as Chicken Recipes and Fall Recipes.

If you like Instant Pot Chicken and Dumplings, then you’ll love this recipe.

Table of Contents

• WHY YOU’LL LOVE THIS RECIPE
• Why This Recipe Works
• How To Make Chicken Pot Pie Soup
• Ingredient Notes
• How To Make Chicken Pot Pie Soup (with Photos)
• What To Serve With Chicken Pot Pie Soup
• Pro Recipe Tips
• Recipe Variations
• Frequently Asked Questions (FAQs)
• More Recipes You’ll Love
• Recipe
• Reviews

WHY YOU’LL LOVE THIS RECIPE

• Make-Ahead: If you’ve decided to cook your own chicken for this chicken pot pie soup, a great way to reduce the recipe time is by cooking and shredding your chicken a day or two in advance. You could also store your soup in the refrigerator the day before and simply reheat it just prior to serving.
• Quick Recipe Time: For such a hearty and comforting main meal, it’s incredible how you can have dinner ready in just 40 minutes using this chicken pot pie recipe! 
• Versatile: Add your favorite vegetables, use leftover turkey instead, or make a chicken noodle pot pie soup. Soups are generally super adaptable and this one is no exception. 
• Awesome Flavor. Tender chicken with your favorite veggies in a rich, creamy soup. If you combined chicken soup with potato soup and threw in extra veggies, it would taste very similar to this homemade chicken pot pie soup.
• Ultimate comfort food. This hearty soup made with simple ingredients yet makes a wonderful comfort food meal during the fall and winter months, and any time of year. It is one of my favorite creamy soups.

Why This Recipe Works

• Chicken pot pie soup is certainly the answer when those traditional pot pie cravings come calling without the effort of making a pot pie crust! It’s a family-favorite dish in my household and I know it’s going to be a winner in yours too!
• I’ve included simple recipe instructions and step-by-step recipe images – you can’t go wrong!
• I’ve added some great questions that are commonly asked by readers for soup recipes to ensure that your experience when making this hearty and creamy soup dish is simple and rewarding. 
• Recipe variations are listed below as easy and delicious ways for you to vary this soup without compromising the outcome of your dish. 

How To Make Chicken Pot Pie Soup

Equipment

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• Dutch Oven or Large Pot – I like this highly rated popular Dutch oven because it is also reasonably priced.
• Large Bowl – A simple large white ceramic serving bowl.
• Immersion Blender – This highly rated Immersion blender has thousands of highly rated reviews and is under $25.

Ingredient Notes

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Chicken or Turkey. This can be chicken breasts or chicken thighs that you’ve cooked yourself or store-bought rotisserie chicken that you use as a quick and easy option. Another great option is to use leftover turkey instead of chicken. This is a great way to use your leftover Thanksgiving turkey.
• Butter. I like to use real butter and not margarine. I use about 5 tablespoons of butter. However, if you want to use a dairy free option, you can use oil, such as olive oil or avocado oil in place of butter if you prefer.
• Onion. I used a white onion. However, you can use any type of onion, such as a yellow onion, green onions, or a Vidalia onion.
• Garlic. You’ll need about 3-4 cloves worth of garlic. You can either buy pre-minced garlic from the grocerty story or mince fresh garlic instead.
• Celery. Dice the stalks of your celery for this soup. Celery provides great flavor and texture to any soup. 
• All-purpose flour. In this recipe, the flour helps to thicken the soup and give it that creamy consistency!
• Chicken broth. I recommend using a low sodium chicken broth, vegetable broth, or chicken stock so you can control the amount of salt in the soup and that will help prevent the soup from being too salty. 
• White wine. A dry white wine is best for this soup but you could also opt just to use broth instead if you don’t wish to cook with alcohol.
• Carrots. Peel and slice the carrots if using fresh carrots. To save time peeling and slicing, you could use frozen or canned recipes. 
• Potatoes. Use medium-sized potatoes and cube them. Make use of any type of potato you prefer, such as russet potatoes. I find that Yukon Gold is always a good option for soups and stews. 
• Corn. Fresh, frozen, or canned corn can be used for this soup.
• Peas. Fresh, frozen, or canned peas can be used for this soup.
• Salt. This helps to bring out all the flavors of the ingredients. 
• Pepper. I used freshly cracked black pepper, but if you wanted, you could use white pepper as well.
• Bay leaves. The bay leaves provide great aromatic flavor.
• Parsley. Either dried parsley or freshly minced will work. Always use less dried herbs than fresh as dried is more concentrated.
• Poultry seasoning. The poultry seasoning adds even more savory chicken flavor. If you don’t have poultry seasoning, then you could
• Heavy cream. This helps add to the overall creaminess of the soup but you could also use milk instead. For dairy free options, you could use coconut milk, coconut cream, or almond milk instead of the heavy cream.
• Biscuit. You can serve either Homemade Buttermilk Biscuits or store-bought canned biscuits with this chicken pot pie soup. 

How To Make Chicken Pot Pie Soup (with Photos)

1. In a large saute pan or dutch oven, over medium-high heat, melt the butter and cook the onions, garlic, and celery until the onions are translucent.
2. Reduce to medium heat and add the flour and stir till well combined, and it forms a kind of paste.
3. Whisk in the chicken or vegetable broth and white wine. Add the carrots and potatoes and cook till the potatoes are fork-tender.
4. Add the corn, peas, salt, pepper, bay leaves, parsley, and poultry seasoning. Cook an additional 10 minutes. Add the heavy cream and heat.

To serve, remove the bay leaves and add a biscuit to each bowl of soup.

What To Serve With Chicken Pot Pie Soup

• Biscuits
• Cornbread
• Focaccia
• Spinach Salad with Bacon
• Shaved Brussels Sprouts Salad

Pro Recipe Tips

• White Wine. The dry white wine definitely boosts the flavor of this soup, adding another level of richness to it. If you don’t want to cook with wine, you can certainly just use chicken broth but then add an extra amount in place of liquid lost from not using the white wine. 
• Microwave Shortcut. To speed up the overall recipe cooking time, consider microwaving your cubed potatoes for about 5-10 minutes. This will reduce the amount of time ordinarily needed for your potatoes to cook through in the soup.
• Rotisserie Chicken. Using a rotisserie chicken for this soup will seriously make your life a lot easier. With that said, if you want to cook your chicken in the oven or use leftover shredded chicken from other recent dishes, go right ahead! In fact, you could even use leftover turkey from Thanksgiving or Christmas to make a turkey pot pie soup!
• Milk Will Do. While I’ve opted for heavy cream, you can use milk instead if you feel that the cream will be too heavy and rich for your liking. While the soup will certainly be much lighter, it’s still going to taste creamy. 
• Load Up On Veggies. A typical chicken pot pie soup calls for all the usual veggies – corn, peas, celery, onion, carrots, and potato. Mushrooms or other veggies that will withstand the cooking and simmering of soup can also be added. It’s a great way to get the kids to eat and enjoy their vegetables!
• Biscuit Substitutes. I love serving this chicken pot pie with homemade or canned biscuits but you could also enjoy it alongside crusty bread, pie crust crackers, or whatever else your heart desires!

Recipe Variations

• Vary The Vegetables. Use different vegetables in place of what I’ve used for this soup or as add-ins. Mushrooms and green beans are delicious options.
• Leftover Turkey. If you have leftover turkey from the holidays, make a turkey pot pie soup instead of a traditional chicken pot pie.
• Lighten Up. For a lighter soup, use milk instead of heavy cream.
• Go Gluten-Free. To make this soup completely gluten-free, be sure to use gluten-free flour instead of all-purpose flour. King Arthur gluten-free flour is a measure-for-measure substitute that will help thicken your soup while making it gluten-free. 
• Use Your Noodle. Noodles can be added to this soup if you want a chicken noodle pot pie soup instead. It’ll certainly add extra body to the soup. Make sure to cook your noodles separately, adding them into the soup just prior to serving so that they don’t get too soft and mushy. 
• Spice It Up. Add a slight kick of heat to your chicken pot pie by seasoning with a small amount of cayenne pepper.
• Dairy-Free. If you prefer to go dairy-free, use oil instead of butter and almond milk or coconut milk instead of heavy cream for a dairy-free chicken pot pie soup.

Frequently Asked Questions (FAQs)

HOW SHOULD I STORE CHICKEN POT PIE SOUP?

You can store leftover chicken pot pie soup in an airtight container, once completely cool, in the refrigerator for up to 5 days.

To reheat, simply add the soup to a pot and reheat slowly on the stovetop until heated through or reheat in the microwave.

CAN I FREEZE THIS SOUP?

Store leftover soup in an air tight container in the refrigerator for up to 5 days.

This soup may not come out as creamy if frozen.  Milk products often “break” when frozen, then thawed.

CAN I USE A DIFFERENT MEAT FOR THIS SOUP?

Absolutely! You could easily use leftover turkey (shredded) or ham (diced) from the holidays to make this soup although then it won’t be “chicken” pot pie soup any longer that’s fine! 

HOW DO I MAKE THIS SOUP GLUTEN-FREE?

One easy way to ensure that your soup caters to those with gluten sensitivities is to use gluten-free flour in place of the all-purpose flour.

Another option is to make a cornstarch slurry to add in with the cream that will help to thicken the soup in the last few minutes of cooking. You’ll need to combine about 2 tablespoons of cornstarch with ½ cup of cold water to make your slurry. 

WHAT CAN I DO IF MY SOUP ISN’T THICK ENOUGH?

If your soup hasn’t reached the desired thickness by the end of the cooking time, add in more flour or cornstarch slurry, stirring well to incorporate throughout the soup until the desired thickness has been achieved.

CAN I POUR THIS SOUP INTO A PIE CRUST

Yes, you can pour the soup into a pre-prepared pie crust or make your own from scratch. I like to use this recipe to learn How To Make A Flaky Pie Crust.

More Recipes You’ll Love

• Beer Cheese Soup
• Instant Pot Corn Chowder
• Instant Pot Chicken Stew
• Chicken Pot Pie Noodle Casserole

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