Chicken Pot Pie Soup

Why You’ll Love This Recipe

You’ll love this soup because it transforms the beloved flavors of pot pie into a warm, comforting bowl that’s quicker to prepare and easier to serve. The combination of tender chicken, hearty potatoes, and vibrant vegetables in a creamy broth makes it both filling and flavorful. It’s ideal for cozy dinners or meal prepping for the week.

Ingredients

6 tablespoons unsalted butter
1 medium yellow onion, chopped (about 1 cup)
2 medium carrots, thinly sliced into rings
2 celery sticks, finely chopped
8 ounces white or brown mushrooms, sliced
3 garlic cloves, minced
⅓ cup all-purpose flour
6 cups chicken stock
3–4 teaspoons salt (or to taste)
½ teaspoon black pepper
1 pound Yukon gold potatoes, peeled and sliced into ¼-inch thick pieces
5 cups cooked chicken, shredded
1 cup frozen peas
1 cup corn (frozen or canned)
½ cup whipping cream
¼ cup parsley, finely chopped, plus more for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and mushrooms. Cook until vegetables are tender, about 5–7 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
4. Gradually whisk in chicken stock, ensuring no lumps form. Bring to a simmer.
5. Add salt, pepper, and sliced potatoes. Simmer until potatoes are tender, about 15 minutes.
6. Stir in shredded chicken, peas, and corn. Cook for an additional 5 minutes to heat through.
7. Reduce heat to low and stir in whipping cream and chopped parsley. Heat gently without boiling.
8. Adjust seasoning if needed. Serve garnished with additional parsley.

Servings and Timing

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 35 minutes

Variations

• Add fresh thyme or rosemary for extra herb flavor.
• Use heavy cream instead of whipping cream for a richer soup.
• Substitute sweet potatoes for Yukon gold potatoes for a twist.
• Use leftover turkey or rotisserie chicken instead of plain cooked chicken.
• For a thicker soup, mash some of the potatoes before adding cream.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or cream to loosen the soup if it thickens when chilled.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen peas and corn work well and save prep time.

How do I thicken the soup more?

Cook the roux longer before adding stock or mash some potatoes in the soup.

Can I make this soup ahead of time?

Yes, flavors improve after sitting overnight. Reheat gently before serving.

Can I freeze Chicken Pot Pie Soup?

Yes, but add cream after thawing to maintain texture and flavor.

What type of chicken is best?

Cooked shredded chicken breast or rotisserie chicken works perfectly.

Can I substitute the cream with milk?

Milk will work but the soup will be less rich and creamy.

Is this soup gluten-free?

Not as written due to flour; use a gluten-free flour or cornstarch substitute.

Can I add other vegetables?

Yes, peas, corn, green beans, or celery are great additions.

How long can I keep the soup?

Store refrigerated for up to 3 days in an airtight container.

How do I reheat without curdling the cream?

Reheat gently over low heat without boiling and stir frequently.

Conclusion

Chicken Pot Pie Soup offers the beloved flavors of a classic pot pie in a cozy, easy-to-make soup form. With tender chicken, hearty vegetables, and a creamy broth, this soup is perfect for satisfying meals throughout the week. Easy to customize and deliciously comforting, it’s a recipe you’ll want to keep on hand.

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