There’s something magical about a steaming bowl of Chicken Pot Pie Soup. It’s like a hug in a bowl, the kind of meal that soothes your soul after a long, busy day. If you’ve ever craved the creamy, hearty goodness of chicken pot pie but didn’t quite have the time (or patience) to whip up a full pie crust, this recipe is about to be your new best friend. Think of it as your favorite comfort food recipe—reimagined as a rich, spoonable soup that warms you from the inside out.
This homemade chicken soup doesn’t just taste incredible—it’s practical, too. With simple ingredients and straightforward steps, you can get it on the table in under an hour. Whether you’re feeding picky kids, impressing guests, or simply treating yourself after a whirlwind of a day, this creamy chicken soup is ready to deliver all the flavor without the fuss. Let’s get cooking!
Why You’ll Love This Chicken Pot Pie Soup
- It’s the perfect comfort food recipe for chilly nights.
- You get all the flavors of a classic chicken pot pie—minus the crust hassle.
- It’s a hearty soup packed with veggies, chicken, and creamy richness.
- Leftovers taste even better the next day (if you manage to save any!).
Ingredients You’ll Need
- 6 Tbsp unsalted butter (85 g)
- 1 medium yellow onion, chopped (about 150 g)
- 2 medium carrots, thinly sliced into rings (120 g)
- 2 celery sticks, finely chopped (100 g)
- 8 oz white or brown mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 1/3 cup all-purpose flour (43 g)
- 6 cups chicken stock (1.4 L)
- 3–4 tsp salt, or to taste (18–20 g)
- 1/2 tsp black pepper (2.5 g)
- 1 lb Yukon gold potatoes, peeled and sliced (450 g)
- 5 cups cooked chicken, shredded (700 g)
- 1 cup frozen peas (150 g)
- 1 cup corn, frozen or canned (165 g)
- 1/2 cup whipping cream (120 ml)
- 1/4 cup parsley, finely chopped, plus more for garnish (15 g)
Step-by-Step Instructions
- Heat a Dutch oven or large pot over medium-high heat and melt the butter.
- Add onion, celery, and carrots. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Stir in mushrooms and garlic. Cook another 5 minutes until tender.
- Sprinkle flour over veggies, stirring constantly for 1 minute to form a roux.
- Gradually whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat to low-medium. Cover partially and simmer 12–15 minutes until potatoes are fork-tender.
- Stir in shredded chicken, peas, corn, cream, and parsley. Simmer 5 more minutes until peas and corn are heated through.
- Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Cooking Tips for the Best Creamy Chicken Soup
- Don’t rush the roux! Stirring the flour in butter until lightly golden is what gives the soup its rich flavor.
- If you prefer a thicker soup, let it simmer uncovered a few extra minutes.
- No Yukon gold potatoes? Russets work too, though they may break down more.
- Want to lighten it up? Swap heavy cream with half-and-half or whole milk.
- For extra comfort, serve with warm biscuits or crusty bread—perfect for dipping!
And remember, if your soup looks a little too thick, just splash in more chicken stock. If it’s too thin, let it bubble a bit longer. It’s forgiving, like all the best comfort foods.
A Personal Touch
This Chicken Pot Pie Soup has become my family’s “Sunday reset” meal. The first time I made it, I had just come home from a chaotic week, and honestly, the last thing I wanted was to fuss with dough. But I still craved that nostalgic chicken pot pie flavor. Enter this soup. My kids devoured it, my husband asked for seconds, and I knew I had struck gold. Now, it’s the dish we gather around whenever we need a cozy, grounding meal. Bonus: it reheats beautifully, so Monday’s lunch practically makes itself.
What to Serve with Chicken Pot Pie Soup
Pair this hearty soup with something simple but satisfying on the side:
- Bread: A slice of crusty sourdough or buttery biscuits makes it feel like a full pot pie experience.
- Salad: A crisp green salad balances out the richness beautifully.
- Wine: A chilled glass of Chardonnay complements the creamy broth.
- Family style sides: My kids love dunking garlic breadsticks, while I sneak in roasted veggies for balance.
The beauty of this soup is its versatility. You can dress it up with sides for company or keep it casual with just a hunk of bread on a busy weeknight.
How to Store Chicken Pot Pie Soup
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. The flavors deepen as it sits, so leftovers are a treat.
- Freezer: Freeze in portions for up to 2 months. Just thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or milk to refresh the creaminess.
- Reheating tip: Low and slow is the key! High heat can cause the cream to separate. Warm over medium-low, stirring often, until silky again.
FAQs About Chicken Pot Pie Soup
Can I substitute the cream?
Yes! Half-and-half or even evaporated milk will work if you want a lighter touch.
Can I use rotisserie chicken?
Absolutely. It’s a lifesaver on busy nights and adds tons of flavor.
Can I make this gluten-free?
Swap the flour with a gluten-free blend or cornstarch slurry for a gluten-free hearty soup.
Can I add other vegetables?
Definitely. Green beans, parsnips, or even sweet potatoes make delicious additions.
How do I keep the potatoes from getting mushy?
Cut them into even slices and don’t overcook. Fork-tender is your sweet spot.
A Final Ladle of Comfort
Chicken Pot Pie Soup is everything you love about a classic pie—creamy, hearty, and filled with tender chicken and veggies—but in an easy, weeknight-friendly format. It’s comfort food made simple, ready to warm hearts and fill bellies without requiring hours in the kitchen. So grab your favorite bowl, curl up with this creamy chicken soup, and let it turn your ordinary night into something a little extra cozy.
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Chicken Pot Pie Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Chicken Pot Pie Soup delivers all the cozy, creamy comfort of a classic chicken pot pie—without the crust. This hearty soup is loaded with tender chicken, vegetables, potatoes, and a rich, buttery broth that soothes from the inside out. It’s easy enough for weeknights and soul-warming enough for Sunday dinner.
Ingredients
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6 Tbsp unsalted butter (85 g)
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1 medium yellow onion, chopped (150 g)
-
2 medium carrots, thinly sliced (120 g)
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2 celery sticks, finely chopped (100 g)
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8 oz white or brown mushrooms, sliced (225 g)
-
3 garlic cloves, minced (9 g)
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1/3 cup all-purpose flour (43 g)
-
6 cups chicken stock (1.4 L)
-
3–4 tsp salt, or to taste (18–20 g)
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1/2 tsp black pepper (2.5 g)
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1 lb Yukon gold potatoes, peeled and sliced (450 g)
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5 cups cooked shredded chicken (700 g)
-
1 cup frozen peas (150 g)
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1 cup corn, frozen or canned (165 g)
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1/2 cup whipping cream (120 ml)
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1/4 cup chopped parsley (15 g), plus extra for garnish
Instructions
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In a large pot or Dutch oven, melt butter over medium-high heat.
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Add onion, celery, and carrots. Sauté 5–7 minutes until softened and golden.
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Stir in mushrooms and garlic; cook 5 more minutes.
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Sprinkle flour over vegetables and stir for 1 minute to create a roux.
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Gradually whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are fork-tender.
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Stir in chicken, peas, corn, cream, and parsley. Simmer 5 more minutes.
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Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
Don’t skip browning the flour—it builds deep flavor.
Yukon gold potatoes hold their shape best, but russets also work.
Add more stock if the soup is too thick; simmer longer if it’s too thin.
Lighten it up with half-and-half or whole milk instead of cream.
Perfect with biscuits, garlic bread, or salad on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American