There’s something about a big bowl of Chicken Pot Pie Soup that just feels like a warm hug on a chilly day. I’ve been making this recipe for years, and it’s become a go-to in our house—especially when the kids are begging for something cozy and comforting. It’s got all the flavors of a classic chicken pot pie but without the fuss of making a crust. Plus, it’s loaded with tender chicken, hearty veggies, and a creamy broth that’s downright irresistible. Trust me, once you try it, you’ll understand why my family asks for it on repeat!
Table of Contents
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
This Chicken Pot Pie Soup is the ultimate comfort food, and here’s why it’s going to become a staple in your kitchen:
- All the flavor, none of the fuss – It tastes just like a classic chicken pot pie but skips the hassle of making crust. Just dump, stir, and simmer!
- Weeknight magic – Ready in under an hour, it’s perfect for busy nights when you want something hearty without the effort.
- Clean-out-the-fridge friendly – Got extra carrots or celery? Toss ’em in! This soup is forgiving and adaptable to what you’ve got on hand.
Seriously, one bite of that creamy broth with tender chicken and veggies, and you’ll be hooked. It’s comfort in a bowl, every single time.
Ingredients for Chicken Pot Pie Soup
Here’s everything you’ll need to make the creamiest, dreamiest Chicken Pot Pie Soup:
- 6 Tbsp unsalted butter – The base for sautéing all those beautiful veggies
- 1 medium yellow onion (about 1 cup chopped) – Finely diced so it melts into the soup
- 2 medium carrots – Thinly sliced into little rings (I love seeing those orange flecks!)
- 2 celery sticks – Finely chopped for that classic pot pie flavor
- 8 oz white or brown mushrooms – Sliced thin – they add such great meaty texture
- 3 garlic cloves – Minced fine (because we want garlic in every bite!)
- 1/3 cup all-purpose flour – This is our magic thickener
- 6 cups chicken stock – Homemade or good-quality store-bought
- 3-4 tsp salt – Start with less, you can always add more
- 1/2 tsp black pepper – Freshly cracked if you’ve got it
- 1 lb Yukon gold potatoes – Peeled and sliced into 1/4″ thick pieces
- 5 cups cooked chicken – Shredded (rotisserie chicken works perfectly here)
- 1 cup frozen peas – No need to thaw!
- 1 cup corn – Frozen or canned (drained) both work great
- 1/2 cup whipping cream – For that luscious finish
- 1/4 cup parsley – Finely chopped, plus extra for garnish
See? Nothing fancy – just good, wholesome ingredients that come together beautifully!
How to Make Chicken Pot Pie Soup
Alright, let’s get cooking! This Chicken Pot Pie Soup comes together in just a few simple steps, and I’ll walk you through each one so you end up with that perfect creamy texture every time.
Step 1: Sauté the Vegetables
First, grab your favorite soup pot or Dutch oven and melt the butter over medium-high heat. Once it’s nice and bubbly, toss in your chopped onion, sliced carrots, and celery. Give them a good stir and let them cook for about 5-7 minutes – you want them softened with just a hint of golden color. This is where all that amazing flavor starts building!
Step 2: Add Mushrooms and Garlic
Next, throw in those sliced mushrooms and minced garlic. Keep stirring occasionally while they cook for another 5 minutes – the mushrooms should shrink down and get nice and tender. Oh, and your kitchen is going to smell incredible right about now!
Step 3: Create the Roux
Here’s the magic step – sprinkle in the flour and stir constantly for about a minute. Don’t stop stirring! You’re looking for a golden paste that coats all the veggies. This roux is what’ll thicken your soup beautifully.
Step 4: Simmer the Soup
Now, pour in your chicken stock while stirring to blend everything smoothly. Add the sliced potatoes, salt, and pepper. Bring it to a boil, then reduce heat to a simmer. Partially cover the pot and let it cook for 12-15 minutes – just until those potato slices are fork-tender.
Step 5: Add Chicken and Final Touches
Last steps! Stir in your shredded chicken, frozen peas, corn, cream, and parsley. Let it simmer for another 5 minutes until everything’s heated through and the peas are tender. Give it a taste – add more salt if needed – and you’re done! See? Easy-peasy chicken pot pie soup!
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Hearty Chicken Pot Pie Soup Warms Your Soul in 45 Minutes
A creamy and comforting chicken pot pie soup loaded with vegetables and tender chicken.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 celery sticks (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 (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped, plus more for garnish)
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
- Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Notes
- Use leftover or rotisserie chicken for convenience.
- Adjust salt to taste.
- Garnish with extra parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Tips for the Perfect Chicken Pot Pie Soup
After making this soup more times than I can count, I’ve picked up a few tricks to make it foolproof:
- Rotisserie chicken is your friend – It saves so much time! Just shred the meat while warm (it comes apart easier) and toss it in.
- Salt as you go – Start with less and taste as you cook. The saltiness can surprise you once the flavors meld.
- Fresh parsley makes all the difference – That bright green sprinkle at the end isn’t just pretty – it adds a fresh pop of flavor.
- Don’t skip the roux stir – That full minute of stirring the flour mixture prevents lumps in your silky soup.
Follow these simple tips, and you’ll have soup that tastes like you spent hours on it – even on your busiest weeknight!
Ingredient Notes and Substitutions for Chicken Pot Pie Soup
One of the best things about this soup is how flexible it is! If you’re missing something or want to tweak it, here are some easy swaps:
- Butter – Swap it for olive oil if you prefer, but keep in mind it’ll change the richness slightly.
- Veggies – Don’t have mushrooms? Skip ’em or add extra celery. You can also throw in diced zucchini or green beans for a twist.
- Chicken stock – Vegetable stock works too, but the flavor will be lighter.
- Cream – For a dairy-free version, use full-fat coconut milk or a splash of unsweetened almond milk.
- Chicken – Leftover turkey? Perfect! Or go vegetarian and add white beans for protein.
See? It’s hard to mess this soup up—just use what you’ve got and make it your own!
Serving Suggestions for Chicken Pot Pie Soup
Oh, the possibilities! This Chicken Pot Pie Soup is fantastic on its own, but here’s how I love to serve it for the ultimate cozy meal:
- Crusty bread or flaky biscuits – Perfect for dunking into that creamy broth (my kids fight over the last piece!)
- A simple green salad – The fresh crunch balances the soup’s richness beautifully
- Extra parsley and cracked pepper – A little sprinkle right before serving makes it extra special
Honestly? Sometimes I just grab a spoon and dig in – it’s that good all by itself!
Storage and Reheating Instructions for Chicken Pot Pie Soup
This soup keeps beautifully, so don’t hesitate to make extra! Once cooled, store it in airtight containers:
- Fridge: Lasts 3-4 days – the flavors actually deepen!
- Freezer: Portion into freezer bags (lay flat!) or containers for up to 3 months.
When reheating, go low and slow:
- Stovetop: Warm on medium-low, stirring often. Add a splash of broth if it thickens too much.
- Microwave: Use 50% power in 1-minute bursts, stirring between each.
Pro tip: If frozen, thaw overnight in the fridge first for best texture. The cream might separate slightly – just stir vigorously while reheating!
Nutritional Information for Chicken Pot Pie Soup
Nutritional values can vary based on ingredient brands and specific measurements, so treat this as a rough guide. Each serving of this Chicken Pot Pie Soup is packed with protein and veggies, making it a hearty, balanced meal. For precise counts, consider using a nutrition calculator with your exact ingredients. Enjoy!
Frequently Asked Questions About Chicken Pot Pie Soup
I get asked about this Chicken Pot Pie Soup all the time – here are the answers to the most common questions!
Can I use frozen vegetables?
Absolutely! Frozen peas, corn, and carrots work great – no need to thaw them first. Just toss ’em in during the last 5 minutes of cooking. The soup might need an extra minute or two to heat them through completely.
How long does it last in the fridge?
Stored properly in an airtight container, this soup stays delicious for 3-4 days. Pro tip: The flavors actually improve overnight as everything melds together beautifully!
Can I make this dairy-free?
You bet! Swap the butter for olive oil and use full-fat coconut milk instead of cream. It’ll taste slightly different but still be creamy and comforting.
What if my soup gets too thick?
No worries – just stir in a splash of chicken broth or water when reheating. Soups tend to thicken as they cool.
Can I freeze Chicken Pot Pie Soup?
Yes! Freeze for up to 3 months. The texture might change slightly due to the cream, but it still tastes amazing. Thaw overnight in the fridge before reheating gently.
Share Your Chicken Pot Pie Soup Experience
I’d love to hear how your Chicken Pot Pie Soup turns out! Did you add any special twists? Did your family gobble it up like mine always does? Drop a comment below, snap a pic for Instagram, or give this recipe a rating – your feedback makes my day! Happy cooking, friends!
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