Chicken Pot Pie Soup is the ultimate comfort food: hearty, creamy, and full of all the flavors you love in a classic pot pie—without having to bake one. Whether you’re after a soothing lunch on a cold day, a dinner that warms the soul, or simply something satisfying with minimal effort, this soup delivers. Packed with chicken, vegetables, potatoes, and rich creamy broth, it’s both nostalgic and nourishing. Ready in about an hour, this recipe turns everyday ingredients into something special. Let’s dive in and bring this cozy favorite to your kitchen tonight.
Why You’ll Love This Recipe
- It captures the best of chicken pot pie—chicken, peas, carrots, potatoes—in a bowl, no crust required.
- Rich, creamy texture balanced with hearty chunks of veggies and chicken.
- Flexible: you can use leftover chicken or rotisserie, fresh or frozen vegetables.
- Crowd-pleaser: great for family meals, friendly gatherings, or meal prep.
- Freezer-friendly and reheats well without losing flavor or texture.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery stalks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3‑4 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 lb Yukon Gold potatoes, peeled and sliced about ¼‑inch thick
- 5 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- ½ cup whipping cream
- ¼ cup fresh parsley, finely chopped, plus extra for garnish
Step‑by‑Step: How to Make Chicken Pot Pie Soup
- In a heavy Dutch oven or large soup pot over medium‑high heat, melt the butter. Add chopped onion, celery, and sliced carrots. Sauté for 5‑7 minutes, stirring occasionally, until softened and just starting to turn golden.
- Add sliced mushrooms and minced garlic. Continue to sauté about 5 more minutes, stirring occasionally, until mushrooms soften and release their juices.
- Sprinkle in the all‑purpose flour. Stir constantly for about 1 minute, until the flour is golden—this helps thicken the soup.
- Pour in the chicken stock. Add sliced potatoes, 3½ teaspoons salt (or to taste), and ½ teaspoon black pepper. Bring to a boil. Reduce heat, partially cover, and let simmer 12‑15 minutes, or until potatoes are tender when pierced with a fork.
- Stir in shredded chicken, frozen peas, and corn. Pour in the whipping cream and the ¼ cup chopped parsley. Return to a simmer and cook for another 5 minutes, until peas and corn are heated through and tender.
- Taste, adjust salt and pepper as needed. Remove from heat. Garnish with additional parsley before serving.
Helpful Tips
- Use chicken thighs or breast—whatever you have. For more flavor, roast or poach chicken with aromatics ahead of time.
- If potatoes are cooking too slowly, cut them a bit thinner or reduce heat slightly to simmer more gently.
- For a richer soup, use some homemade chicken stock; if using store‑bought, taste and adjust seasoning.
- When adding cream, stir constantly once in pot so it blends smoothly without curdling—don’t let it boil furiously after cream.
- To avoid mushy vegetables, add peas and corn near the end only.
Substitutions And Variations
- Vegetarian: Omit chicken; use vegetable stock and add extra mushrooms or beans for protein.
- Gluten‑free: Swap all‑purpose flour for a gluten‑free flour blend, or cornstarch mixed with water.
- Dairy‑free: Use coconut cream or cashew cream instead of whipping cream; use dairy‑free butter or oil.
- Spice it up: Add fresh thyme, rosemary, or a bay leaf while simmering, or a dash of cayenne or paprika.
- Leafy greens: Stir in spinach or kale during the last few minutes for added nutrition and color.
Storage Instructions
- Let the soup cool to near room temperature before storing to protect flavor and safety.
- Fridge: Store in airtight containers for up to 3‑4 days. Reheat gently on the stove, adding a little stock or water if it’s too thick.
- Freezer: Cool fully, portion into freezer‑safe containers, leaving room for expansion. Freeze up to 2‑3 months. Thaw overnight in refrigerator, then reheat. Add cream fresh when reheating for best texture.
Nutritional Information
(Approximate per serving; yields about 6‑8 servings)
- Calories: ~ 363 kcal
- Protein: ~ 25 g
- Carbohydrates: ~ 25 g
- Fat: ~ 18 g
- Fiber: from potatoes, peas, vegetables (approx. 4‑5 g)
- Vitamins & minerals: good sources of vitamin A (carrots), vitamin C (potatoes, peas), B‑vitamins (mushrooms, chicken), potassium
Serving Suggestions
- Serve with crusty bread or warm biscuits to mop up the creamy broth.
- Add a green salad with vinaigrette to balance richness.
- Garnish with fresh parsley or chives for freshness and color.
- Pair with light white wine (if appropriate) or sparkling water with lemon.
Frequently Asked Questions About Chicken Pot Pie Soup
Q: Can I make this soup ahead of time?
Yes! Chicken Pot Pie Soup is great for prep. You can cook the soup almost completely, then store (without cream) in the fridge for a day. When ready to eat, reheat gently, add cream and peas/corn, simmer‑finish. If freezing, again leave out cream, thaw, then add cream at reheating.
Q: How can I thicken the soup if it seems too thin?
If it’s too thin, you have several options: boil a little longer to allow some evaporation; mash a few of the cooked potatoes in the pot to naturally thicken; or mix 1 tablespoon cornstarch with water (slurry) and stir in, cooking for another few minutes until thickened.
Q: What if I don’t have potatoes?
Sweet potatoes or turnips can work; even diced butternut squash offers a slightly different flavor. Just adjust cooking time because some of these cook faster or slower than Yukon Gold.
Q: Can I use leftover chicken or rotisserie chicken?
Absolutely. Using precooked chicken is one of the easiest ways to speed this recipe. It’s perfect for leftovers; just shred or dice your chicken and stir in near the end to warm through.
Q: Is there a dairy‑free version?
Yes. Replace the whipping cream with coconut cream, almond milk (thickened), or a dairy alternative. And for the butter, use a plant‑based spread or oil. The texture will be slightly different but still delicious.
Conclusion
Thank you so much for joining me in making this Chicken Pot Pie Soup. I absolutely love how every spoonful brings together creamy richness, cozy flavors, and hearty goodness—all without the fuss of baking a crust. It’s warm, forgiving, and just right for sharing with family or savoring solo. May your kitchen be filled with comforting aromas as you cook this dish, and I hope each bite brings you satisfaction and joy. Enjoy the ease, relish the flavor, and thank you for being part of this food‑loving community. Happy cooking!
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Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Chicken Pot Pie Soup brings all the creamy, cozy flavors of the classic dish—without the crust! It’s easy to make, loaded with tender chicken, veggies, and potatoes, and perfect for chilly nights or family dinners.
Ingredients
6 Tbsp unsalted butter
1 medium yellow onion, chopped (1 cup)
2 carrots, thinly sliced
2 celery stalks, finely chopped
8 oz mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
3–4 tsp salt
1/2 tsp black pepper
1 lb Yukon Gold potatoes, sliced 1/4-inch thick
5 cups cooked shredded chicken
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
1/4 cup chopped fresh parsley + more for garnish
Instructions
- In a heavy Dutch oven or large soup pot over medium‑high heat, melt the butter. Add chopped onion, celery, and sliced carrots. Sauté for 5‑7 minutes, stirring occasionally, until softened and just starting to turn golden.
- Add sliced mushrooms and minced garlic. Continue to sauté about 5 more minutes, stirring occasionally, until mushrooms soften and release their juices.
- Sprinkle in the all‑purpose flour. Stir constantly for about 1 minute, until the flour is golden—this helps thicken the soup.
- Pour in the chicken stock. Add sliced potatoes, 3½ teaspoons salt (or to taste), and ½ teaspoon black pepper. Bring to a boil. Reduce heat, partially cover, and let simmer 12‑15 minutes, or until potatoes are tender when pierced with a fork.
- Stir in shredded chicken, frozen peas, and corn. Pour in the whipping cream and the ¼ cup chopped parsley. Return to a simmer and cook for another 5 minutes, until peas and corn are heated through and tender.
- Taste, adjust salt and pepper as needed. Remove from heat. Garnish with additional parsley before serving.
Notes
Use rotisserie or leftover chicken to save time.
To freeze: leave out cream, add it when reheating.
Swap potatoes with sweet potatoes or add spinach for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1½ cups (approx.)
- Calories: 363
- Sugar: 5g
- Carbohydrates: 25g
- Protein: 25g