Chicken Pot Pie Soup Recipe

If you love the cozy, homey flavor of classic chicken pot pie but crave something a little lighter and easier to make, this Chicken Pot Pie Soup is the perfect answer. It captures all the creamy, savory goodness of the beloved comfort food — tender chicken, hearty vegetables, and a velvety broth — but in a warm, spoonable form. Each bite is rich yet balanced, filled with wholesome ingredients and nostalgic flavor. It’s like a hug in a bowl — hearty enough for a full meal and elegant enough for company.

Ingredients

▢ 6 tablespoons unsalted butter
▢ 1 medium yellow onion (about 1 cup, chopped)
▢ 2 medium carrots (thinly sliced into rings)
▢ 2 celery stalks (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)

The Inspiration Behind the Dish

This soup takes all the comforting elements of a classic pot pie — the tender chicken, buttery richness, and medley of vegetables — and transforms them into a one-pot meal that’s simple, cozy, and deeply satisfying. It’s perfect for chilly nights or when you want the nostalgic taste of homemade comfort without the fuss of a crust. The combination of butter, cream, and chicken broth creates a luxurious base, while the fresh parsley brightens every bite.

Step-by-Step Preparation

Step 1: Sauté the Vegetables

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onions turn translucent. Add the mushrooms and continue cooking for another 3–4 minutes until they release their moisture and start to brown slightly. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 2: Create the Roux

Sprinkle the flour evenly over the vegetables, stirring continuously for 1–2 minutes. This forms the base of the soup’s creamy texture. The mixture should be thick and lightly golden but not browned.

Step 3: Build the Broth

Gradually whisk in the chicken stock, about 1 cup at a time, stirring constantly to prevent lumps. Once all the stock has been added, bring the mixture to a gentle boil. Season with salt and black pepper.

Step 4: Add the Potatoes and Chicken

Add the sliced Yukon gold potatoes to the pot and reduce the heat to medium-low. Simmer for 10–12 minutes, stirring occasionally, until the potatoes are tender. Stir in the shredded cooked chicken and let the soup simmer for another 5 minutes so the flavors meld together.

Step 5: Add the Peas, Corn, and Cream

Stir in the frozen peas and corn, then pour in the whipping cream. Continue to cook for 3–4 minutes, just until the soup is heated through and creamy. Adjust seasoning with additional salt and pepper if needed.

Step 6: Finish with Fresh Herbs

Remove the soup from heat and stir in the chopped parsley. This adds a burst of freshness that perfectly balances the rich, savory base.

Step 7: Serve

Ladle the soup into bowls and garnish with extra parsley. Serve warm with crusty bread, buttery biscuits, or puff pastry “croutons” for that signature pot pie touch.

Cooking Notes

Yukon gold potatoes are ideal for this soup because they hold their shape and provide a creamy texture without disintegrating. If you prefer a thicker soup, reduce the chicken stock slightly or let the soup simmer uncovered for a few extra minutes. For a lighter version, substitute half-and-half or whole milk for the whipping cream.

Variations and Substitutions

• Gluten-Free: Replace the all-purpose flour with cornstarch (use 1½ tablespoons dissolved in broth).
• Vegetarian: Omit the chicken and substitute with white beans or chickpeas, and use vegetable stock instead of chicken stock.
• Low-Carb: Replace potatoes with cauliflower florets and reduce the flour by half.
• Herb Boost: Add thyme or rosemary for extra aroma and depth.

Make-Ahead and Storage Tips

This soup stores beautifully and even tastes better the next day. Allow it to cool completely before refrigerating in an airtight container for up to 4 days. To freeze, omit the cream before freezing and add it after reheating. When reheating, warm over low heat and stir occasionally; add a splash of stock or milk if it thickens too much.

Perfect Pairings

Serve this Chicken Pot Pie Soup with a buttery biscuit, garlic bread, or puff pastry sticks for dipping. A crisp green salad with a light vinaigrette also pairs wonderfully to balance the richness.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saver and adds a lovely depth of flavor. Just shred and add it in Step 4.

2. Can I use frozen mixed vegetables instead of fresh?
Absolutely. Add them in Step 5 along with the peas and corn — it’s a convenient shortcut that still tastes great.

3. Can I make this dairy-free?
Yes. Substitute olive oil or dairy-free butter for the butter and use coconut cream or cashew cream instead of whipping cream.

4. How do I thicken the soup if it’s too thin?
Let it simmer uncovered to reduce slightly, or mix 1 tablespoon of flour or cornstarch with a little broth and stir it in.

5. What’s the best way to reheat leftovers?
Reheat gently over low heat on the stovetop, stirring often. Avoid boiling to prevent the cream from separating.

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Conclusion

This Chicken Pot Pie Soup is comfort food at its finest — warm, creamy, and bursting with the familiar flavors of a traditional pot pie. It’s the perfect meal to cozy up with on a cold evening or to serve as a crowd-pleasing family dinner. Every spoonful brings together tender chicken, buttery vegetables, and a rich, velvety broth that feels like home.