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spoon full of chicken pot pie soup

Chicken Pot Pie Soup

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Chicken pot pie soup is a cozy, comforting dish that is easy to make and tastes delicious. It’s like a deconstructed pot pie in a bowl. Creamy, hearty, and packed with tender chicken and veggies, this soup is perfect for chilly nights.


Units Scale
  • 1/3 cup unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, sliced
  • 1 large potato, diced
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock or chicken broth
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon poultry seasoning
  • 3 cups shredded or diced chicken
  • 1 cup peas, canned or frozen


  1. Chop the vegetables into bite-size pieces.
  2. Add butter to a large skillet, Dutch oven, or cast iron pan (affiliate link), and add all vegetables except the peas. Cook until they are beginning to get tender, about 8 minutes.
  3. Sprinkle veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
  4. Whisk in the broth and then add the remaining ingredients.
  5. Cook, stirring often, until thickened, about 8-10 minutes.


Store leftovers in an airtight container in the refrigerator for up to 3 days.

This soup freezes well, store it in a freezer-safe container (affiliate link) for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 420
  • Sugar: 6.5 g
  • Sodium: 377.1 mg
  • Fat: 16 g
  • Carbohydrates: 28.6 g
  • Fiber: 4.1 g
  • Protein: 38.3 g
  • Cholesterol: 131.2 mg