When cooler weather rolls in, nothing feels more comforting than a big bowl of chicken pot pie soup, and this recipe truly delivers cozy, classic flavors in an easy, spoonable form. Inspired by the beloved chicken pot pie, this soup has tender chicken, hearty vegetables, and a creamy, savory broth that tastes like fall in every bite.
Whether you are feeding your family on a busy weeknight or planning a relaxed weekend dinner, this soup is warm, filling, and deeply satisfying without being complicated. Serve it with biscuits, crusty bread, or even a simple side salad, and you have a complete autumn meal everyone will love.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
This chicken pot pie soup checks all the boxes for comfort food season.
First, it captures the nostalgic flavor of classic chicken pot pie without the extra work of making a crust. You still get the creamy filling, tender chicken, and vegetables, just in a simpler and more flexible format.
Second, it is incredibly practical. The ingredients are easy to find, the steps are straightforward, and the soup reheats beautifully for leftovers. It is also easy to adapt for gluten free or dairy free needs.
Finally, this soup is perfect for chilly nights. It is warm, hearty, and filling without feeling heavy, making it a recipe you will come back to again and again throughout fall and winter.
Ingredients for Chicken Pot Pie Soup
Soup Base Ingredients
- 1 to 1½ pounds boneless, skinless chicken breasts, cut into bite sized pieces
- 2 medium potatoes, peeled and diced
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 to 3 cloves garlic, minced
- 1 bag frozen mixed vegetables, about 12 ounces
- 3 cups chicken broth
Creamy Sauce Ingredients
- ¼ cup unsalted butter
- ⅓ cup all purpose flour
- ⅓ cup heavy cream or half and half
Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- Salt and black pepper to taste
For Serving
- Biscuits, homemade or store bought
Ingredient Notes and Substitutions
If you need to make this chicken pot pie soup family friendly and adaptable, there are plenty of easy swaps.
For a gluten free version, replace the all purpose flour with a 1:1 gluten free flour blend. Make sure your biscuits are gluten free as well.
For a dairy free option, use plant based butter and substitute unsweetened almond milk, cashew milk, or coconut milk beverage for the cream. Avoid canned coconut milk unless you want a noticeable coconut flavor.
If you prefer darker meat, boneless skinless chicken thighs work just as well and stay extra tender.
For a lighter soup, whole milk can replace heavy cream, though the texture will be slightly less rich.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Start by chopping all the vegetables and cutting the chicken into bite sized pieces. This makes the cooking process smooth and ensures everything cooks evenly.
Add the chicken, potatoes, celery, onion, garlic, and frozen mixed vegetables to your slow cooker insert.
Step 2: Make the Creamy Sauce
In a medium skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for about one minute to remove the raw flour taste.
Slowly pour in the chicken broth while whisking constantly. Add the thyme, paprika, garlic powder, onion powder, rosemary, salt, and pepper. Continue whisking until the mixture thickens into a smooth sauce.
Step 3: Combine and Cook
Pour the thickened sauce over the ingredients in the slow cooker. Stir gently so everything is evenly coated.
Cover and cook on low for about 6 hours or on high for about 4 hours, until the chicken is fully cooked and the potatoes are tender.
Step 4: Finish with Cream
About 15 minutes before serving, stir in the heavy cream or half and half. Taste and adjust seasoning with more salt or pepper if needed.
If the soup is thicker than you prefer, add a little extra chicken broth until it reaches your desired consistency.
Step 5: Serve and Enjoy
Ladle the chicken pot pie soup into bowls and serve warm with biscuits on the side or placed right on top for dipping.
Pro Tips for Success
- Cut vegetables into similar sizes so they cook evenly.
- Whisk constantly when making the sauce to avoid lumps.
- Add the cream at the end to prevent curdling.
- For extra flavor, season in layers and taste before serving.
- If reheating, add a splash of broth to loosen the soup.
Flavor Variations
This chicken pot pie soup is a great base for creative twists.
Add fresh herbs like parsley or dill at the end for brightness.
Stir in a handful of shredded cheddar cheese for a richer, more indulgent soup.
Replace potatoes with sweet potatoes for a slightly sweeter fall flavor.
Add mushrooms for an extra savory, earthy element.
Use leftover rotisserie chicken and reduce cooking time slightly for an even quicker meal.
Serving Suggestions
Chicken pot pie soup pairs beautifully with simple sides.
Serve with flaky biscuits, dinner rolls, or crusty bread for dipping.
Add a green salad with a light vinaigrette to balance the richness.
Roasted green beans or Brussels sprouts make a great vegetable side.
For a cozy dinner party, serve the soup in bread bowls for a fun presentation.
Storage and Freezing Instructions
Store leftover chicken pot pie soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave, stirring occasionally and adding broth if needed.
This soup can be frozen, but creamy soups sometimes change texture. If freezing, allow the soup to cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
Ultimate Chicken Pot Pie Soup to Warm Autumn Nights
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
Description
A cozy, comforting chicken pot pie soup made with tender chicken, hearty vegetables, and a creamy savory broth perfect for chilly autumn nights.
Ingredients
- 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
- 2 medium potatoes, peeled and diced
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 to 3 cloves garlic, minced
- 1 bag frozen mixed vegetables (about 12 oz)
- 3 cups chicken broth
- 1/4 cup unsalted butter
- 1/3 cup all purpose flour
- 1/3 cup heavy cream or half and half
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
Instructions
- Add chicken, potatoes, celery, onion, garlic, and frozen mixed vegetables to the slow cooker.
- In a skillet over medium heat, melt the butter.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth until smooth and thickened.
- Add thyme, paprika, garlic powder, onion powder, rosemary, salt, and black pepper.
- Pour the sauce over the ingredients in the slow cooker and stir gently.
- Cover and cook on low for 6 hours or on high for 4 hours until chicken and potatoes are tender.
- Stir in the heavy cream during the last 15 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve warm with biscuits if desired.
Notes
Add cream near the end of cooking to prevent curdling and adjust broth for desired soup consistency.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | ~28 g |
| Carbohydrates | ~28 g |
| Fat | ~18 g |
| Fiber | ~4 g |
| Sodium | ~750 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Chicken Pot Pie Soup
Can I make chicken pot pie soup on the stovetop?
Yes, this soup can be made on the stovetop. Simmer the vegetables and chicken in broth until tender, then stir in the prepared creamy sauce and finish with cream. Keep the heat low to avoid scorching.
Is chicken pot pie soup good for meal prep?
Absolutely. This soup holds up well in the refrigerator and tastes even better the next day. Store it in individual containers for easy lunches or dinners.
How do I thicken chicken pot pie soup?
The roux made with butter and flour does most of the thickening. If you want it thicker, simmer uncovered for a few minutes or stir in a slurry of flour and broth.
Can I make this soup healthier?
Yes. Use whole milk instead of cream, add extra vegetables, and reduce the butter slightly. You will still get great flavor with a lighter result.
What can I use instead of biscuits?
If you do not have biscuits, serve the soup with toast, crackers, puff pastry twists, or even over mashed potatoes for a fun twist.
Final Thoughts
This Ultimate Chicken Pot Pie Soup to Warm Autumn Nights is everything comfort food should be. It is cozy, familiar, and deeply satisfying, yet simple enough for everyday cooking. With flexible ingredients and rich, classic flavor, it is a recipe you will reach for whenever the weather cools and you want something comforting on the table.
Once you try it, this chicken pot pie soup is sure to become a fall and winter favorite in your home.