Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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-inch 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)

Description

This creamy Chicken Pot Pie Soup has all the cozy flavors of a traditional chicken pot pie — tender chicken, hearty veggies, and buttery richness — without the crust! It’s an easy, one-pot comfort food perfect for chilly days.

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-inch 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)

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Instructions

Sauté the Vegetables: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook for about 5 minutes until softened.
Add Mushrooms and Garlic: Stir in mushrooms and cook until tender, about 4 minutes. Add garlic and cook another 30 seconds until fragrant.
Add Flour: Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to create a roux.
Add Stock and Potatoes: Gradually whisk in chicken stock until smooth. Add salt, pepper, and sliced potatoes. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until potatoes are tender.
Add Chicken and Veggies: Stir in shredded chicken, peas, and corn. Simmer for another 5–7 minutes until heated through.
Finish with Cream and Parsley: Lower the heat and stir in whipping cream and parsley. Taste and adjust seasoning as needed.
Serve: Garnish with additional parsley and enjoy with biscuits or crusty bread.

Notes

To make this extra creamy, replace 1 cup of chicken stock with milk or half-and-half.
You can use rotisserie chicken for convenience.
For a pot pie twist, serve with puff pastry squares or pie crust crackers on top.
This soup thickens as it cools — add extra stock if reheating leftovers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American