Chicken Pot Pie Soup is a deliciously simple soup recipe made from scratch. It is a fantastic classic comfort food brought to you in a bowl.
This Chicken Pot Pie Soup is a super simple staple comfort food! It’s fantastic during the cold fall and winter months; I love cozying up with a bowl during the chilly holiday season!
We love this soup; so easy to make, and my kids even eat the veggies!
I am a huge fan of soup in the fall and winter months all year. Typically, I have a soup I stick to for the season, like summer. We do a lot of my Chicken Tortilla Soup, and I stick to this Chicken Pot Pie Soup for fall and winter.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I can’t even begin to describe how amazing this soup is: creamy, warm, and full of comfort. And guess what? You don’t even miss the crust from the chicken pot pie.
Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.
Inspiration for This Soup
Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the lines of a pot pie. When I asked what it was, she said it was a Chicken Pot Pie Soup, and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.
Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients, and a few days later, my family and I enjoyed the same soup!
More soup recipes
The Secret Ingredient that Makes it Amazing
Now, I know many people have a pot pie soup they love, but a secret ingredient elevates this soup to a whole new level of awesomeness.
So here it is, the secret my friend Zora shared….Montreal steak seasoning! It’s a spice mix with various flavors that gives this chicken pot pie soup an amazing flavor.
For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.
Ingredients
- Cubed cooked chicken
- Peeled and cubed potatoes
- Butter
- Flour
- Finely chopped yellow onion
- Chopped celery
- Frozen peas
- Chopped carrots
- Heavy cream (you can also use half and half or whole milk)
- Water
- Chicken base
- Montreal Steak seasoning
How to Make Chicken Pot Pie Soup?
Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.
Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
Bring to a boil and then reduce heat to low and simmer. Cover with a lid cracked slightly to vent and simmer for 15-20 minutes or until thickened.
Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Serve this soup with homemade bread and a wedge salad or green salad on the side for a delicious dinner.
Seriously, people, you have got to try this. It is oh-so good and will not disappoint. You will devour this soup with a spoonful.
Other Chicken Pot Pie Inspired Recipes
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Chicken Pot Pie Soup
Video
Ingredients
- 2 medium potatoes peeled and cut into 1/2" cubes
- 3 tablespoons butter
- 3 carrots chopped
- 4 celery ribs chopped
- 1 small yellow onion finely diced
- 3 tablespoons Montreal Steak seasoning
- 2 tablespoons chicken base
- 4 cups water
- 2-3 tablespoons flour
- 2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
- 10 ounces frozen peas
- 2 cups cooked chicken cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
- In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
- Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
- Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
- Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
- Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
- Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
This recipe was first posted in October 2014, it has been updated.
My husband raved about this one!
Oh I am so glad!
We loved this! I think it is better than pot pie and way less work. I added the potatoes with the water and they cooked just fine along with the rest of the soup.
Thanks for this recipe!! Really enjoyed it! btw you also check chicken pot pie recipe on my blog
You will probably hate my comment, but here it is anyway. I am a Scout Master and have taught my boys a version of this recipe that is – I am sure – not as good, but very fast and simple for even my youngest boys to master. Here is how we do it at Scout camp. Put a couple packages of frozen mixed veggies into a pot along with a rotisserie chicken that has been torn up into pieces. cover with water or chicken stock and bring to a boil. While that it heating up, take two packages of country gravy mix and add just enough cold water to make a slurry. When the veggies have cooked enough to be tender, and the chicken has heated through (about 5 minutes), add the gravy slurry and stir immediately. It is ready to eat in 30 to 60 seconds. Add more water to achieve the right consistency for soup, stew or as a topping. For fewer boys just add one package of veggies, part of a chicken and one package of gravy mix. To feed more boys you can serve over broken bread, instant mashed potatoes, instant rice or noodles. For a meal that is ready in about 10-15 minutes, it is pretty dang good. The boys love it and quite honestly, I would each just about anything with country gravy one it!! I am going to try adding your Steak Seasoning, it sounds. good. Of course, when not a Scout camp, I am quite sure I would prefer your version of this and am going to try it soon. Thanks for sharing. Burt
Not at all, that sounds like a great recipe! Our boys love recipes that they can make by themselves, and they especially love cooking at Scout camps! I’ll have to share this idea with them. Let us know what you think about our recipe as well!
Hi, I’m looking everywhere delicious recipes I’m lucky to find yours, thank you for this delight and especially the details
I’m so glad you enjoy it!
Thanks for this recipe!! Really enjoyed it!
btw you also check chicken pot pie recipe on my blog
SO in love with this flavor combination, looks like a great weekday dinner!
Thank you, enjoy!
Thanks for the recipe. It really helps me.
Enjoy!
I try many times to make chicken pot pie soup but not make it tasteful. When I try again according to your recipe, it makes yummy and everyone appreciates me. Thanks for sharing this wonderful recipe.
I’m so glad this recipe was able to help you make yummy soup! Thank you for reviewing!
One if the best soups ever!!!
Thank you!
This Chicken Pot Pie Soup looks incredibly delicious!
This soup is so creamy and hearty! The perfect winter dish!
Yummy! This is one of our favorite recipes! I’m so excited to make this again soon!
My kids love chicken pot pie! I know they’d go crazy for this!
Such a warm, heart and delicious soup!! Perfect for this coold weather we are having!!
This Chicken Pot Pie Soup was incredibly delicious! I can’t wait to make it again!! SO GOOD!
I love everything with chicken in it. thx a lot:)
Do you use a total of 3 tbsp of Montreal or just 2? The directions say 1 tbsp in with the veggies and then 2 tbsp when you add the rest of the ingredients to simmer! I hope I didn’t use too much, HELP
Sorry for the confusion! It has been updated, thanks for letting us know. It is 3 Tbsp in total; however, you are welcome to adjust to your taste and season as you go if you don’t want to over-season.