Chicken Pot Pie Soup Recipe

Imagine all the cozy, creamy comfort of a classic chicken pot pie—but without the fuss of making a crust. This Chicken Pot Pie Soup is hearty, rich, and full of tender chicken, vegetables, and a velvety broth that warms you from the inside out. Perfect for chilly evenings, busy weeknights, or when you want a comforting meal in under an hour, it pairs beautifully with freshly baked biscuits or crusty bread for the ultimate cozy dinner.

Why You’ll Love This Recipe

• Ready in just 45 minutes—perfect for weeknight dinners.
• Creamy, hearty, and packed with vegetables and protein.
• All the flavor of chicken pot pie without the effort of a pastry crust.
• Family-friendly and perfect for meal prepping or freezing leftovers.

Ingredients

• Unsalted butter (6 Tbsp): Adds richness and a savory base for sautéed vegetables.
• Yellow onion (1 cup, chopped): Sweet and aromatic, forming the flavor foundation.
• Carrots (2 medium, thinly sliced): Adds subtle sweetness and texture.
• Celery (2 sticks, finely chopped): Adds aromatic depth and classic pot pie flavor.
• Mushrooms (8 oz, sliced): Adds earthiness and umami to the soup.
• Garlic (3 cloves, minced): Provides aromatic warmth and savory depth.
• All-purpose flour (1/3 cup): Thickens the soup for a creamy consistency.
• Chicken stock (6 cups): Forms the flavorful liquid base.
• Salt (3–4 tsp, to taste) & Black pepper (1/2 tsp): Essential for balanced seasoning.
• Yukon gold potatoes (1 lb, peeled & sliced 1/4” thick): Adds creaminess and hearty texture.
• Cooked chicken (5 cups, shredded): Tender protein that makes the soup filling.
• Frozen peas (1 cup): Adds a pop of color and sweetness.
• Corn (1 cup, frozen or canned): Adds sweetness and texture.
• Heavy whipping cream (1/2 cup): Creates a rich, velvety finish.
• Fresh parsley (1/4 cup, chopped, plus more for garnish): Brightens flavors and adds freshness.

How to Make Chicken Pot Pie Soup

Sauté the Vegetables

Heat a Dutch oven or large soup pot over medium-high heat. Melt 6 Tbsp butter, then add chopped onion, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and minced garlic, cooking for another 5 minutes until the mushrooms are tender.

Make the Roux and Broth

Sprinkle in 1/3 cup flour and stir constantly for 1 minute until golden. Gradually add 6 cups chicken stock, then stir in sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook 12–15 minutes, or until potatoes are just tender.

Finish the Soup

Stir in shredded chicken, peas, corn, heavy cream, and parsley. Return to a gentle simmer and cook for another 5 minutes, until peas and corn are tender. Taste and adjust seasoning with salt and pepper. Remove from heat.

Serve

Ladle the soup into bowls, garnish with extra parsley, and serve warm with biscuits or crusty bread for a complete, comforting meal.

Tips for Success

• Cut vegetables uniformly so they cook evenly.
• Use Yukon gold potatoes for their creamy texture and buttery flavor.
• Stir the flour into the vegetables carefully to avoid lumps when adding stock.
• Leftovers store well in the refrigerator for up to 3 days.

Equipment Needed

• Dutch oven or large soup pot
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons

Recipe Variations

• Low-Carb Version: Replace potatoes with cauliflower florets.
• Extra Veggies: Add green beans, bell peppers, or parsnips for more color and nutrition.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes.

Serving Suggestions

Serve this Chicken Pot Pie Soup with warm, buttery biscuits, cornbread, or a fresh green salad. A sprinkle of extra parsley or grated Parmesan can elevate the presentation.

FAQs

Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly for a shortcut.
Can this soup be frozen?
Yes, freeze in airtight containers for up to 2 months. Reheat gently on the stove.
Can I use milk instead of cream?
Yes, but the soup will be slightly less rich and creamy.
Can I make this in a slow cooker?
Yes, sauté the vegetables first, then add all ingredients except cream. Cook on low 4–6 hours, then stir in cream before serving.
How thick is this soup?
It’s creamy and hearty, similar to a traditional chicken pot pie filling.

Final Thoughts

This Chicken Pot Pie Soup is the ultimate comfort food: creamy, hearty, and full of flavor, without the hassle of a pie crust. Perfect for family dinners, meal prep, or a cozy night in, it’s a soup you’ll want to make again and again. Serve it with biscuits, enjoy the warmth, and savor the classic pot pie flavors in every spoonful.

Print