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Chicken Pot Pie Soup

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Chicken Pot Pie Soup delivers the comforting flavors of classic chicken pot pie in a creamy, hearty soup. Featuring tender chicken, Yukon gold potatoes, mushrooms, and vibrant vegetables in a rich broth finished with cream and fresh parsley, it’s an easy, satisfying meal perfect for cozy dinners or meal prepping.

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 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

Instructions

  • Melt butter in a large pot over medium heat. Add onion, carrots, celery, and mushrooms; cook until tender, about 5–7 minutes.

  • Add garlic; cook 1 minute until fragrant.

  • Stir in flour and cook 2 minutes, stirring constantly to form roux.

  • Gradually whisk in chicken stock; bring to simmer.

  • Add salt, pepper, and potatoes; simmer until potatoes are tender, about 15 minutes.

  • Stir in chicken, peas, and corn; cook 5 minutes until heated through.

  • Reduce heat to low; stir in cream and parsley. Heat gently without boiling.

  • Adjust seasoning if needed and serve garnished with parsley.

Notes

Add fresh thyme or rosemary for extra herbal notes.

Use heavy cream instead of whipping cream for richer texture.

Substitute sweet potatoes for a twist.

Use leftover turkey or rotisserie chicken.

Mash some potatoes for a thicker soup.

Store leftovers refrigerated up to 3 days; reheat gently with added broth or cream if needed.

Find it online: https://familydinnercooking.com/chicken-pot-pie-soup/