Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter; 1 medium yellow onion, chopped (1 cup); 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” thick 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

Jump to Recipe

Chicken Pot Pie Soup is a hearty, comforting, and creamy soup that combines all the delicious flavors of a classic chicken pot pie, but in a warm, cozy bowl. This recipe takes all the beloved elements of a pot pie — tender chicken, vegetables, and a rich, creamy base — and turns them into a perfect soup, making it easier and quicker to enjoy than the traditional pie version. It’s ideal for a chilly day when you need a bowl of comfort food to warm you up.

The savory broth, filled with the flavors of chicken stock, herbs, and vegetables, is thickened to perfection, giving it that rich, creamy texture. Yukon gold potatoes, carrots, celery, and peas make for a colorful and nutritious mix, while the addition of cream at the end rounds out the soup’s silky texture. This dish is an ultimate crowd-pleaser, ideal for feeding a family or serving at a gathering. It’s also a great option for meal prep, as the flavors continue to develop after sitting for a day or two.

This Chicken Pot Pie Soup offers the comfort of a classic dish in a much more accessible form, making it a perfect choice for any time you crave something both filling and satisfying.

Why You’ll Love This Recipe

1. Creamy and Comforting

The velvety texture of the broth combined with tender vegetables and chicken offers a rich, indulgent meal that’s perfect for cozy evenings.

2. Easy to Make

Unlike the traditional pot pie that requires pie crusts and baking, this soup is much easier and quicker to prepare, making it a great choice for busy weeknights.

3. Packed with Flavor

The soup is seasoned to perfection with garlic, salt, pepper, and fresh parsley, ensuring each bite is full of flavor.

4. Nutrient-Rich

With potatoes, carrots, celery, peas, and chicken, this soup is loaded with nutrients like fiber, vitamins, and protein, making it a well-balanced meal.

5. Great for Leftovers

This soup makes excellent leftovers. The flavors deepen over time, and it reheats beautifully, making it an ideal meal for meal prep or for feeding a crowd.

Ingredients

For the Soup

Unsalted butter

Yellow onion, chopped
Carrots, sliced into rings
Celery sticks, finely chopped

White or brown mushrooms, sliced
Garlic cloves, minced
All-purpose flour

Chicken stock
Salt
Black pepper

Yukon gold potatoes, peeled and sliced
Cooked shredded chicken
Frozen peas

Frozen or canned corn
Whipping cream
Fresh parsley (for garnish)

Variations

1. Add More Vegetables

Feel free to add other vegetables like parsnips, green beans, or leeks for extra flavor and nutrition.

2. Use a Different Type of Meat

You can swap the chicken for turkey, or even rotisserie chicken for a shortcut.

3. Make It Dairy-Free

For a dairy-free version, use coconut cream or a dairy-free alternative to the whipping cream and use a non-dairy butter substitute.

4. Spicy Version

Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little kick.

5. Use Sweet Potatoes

Swap Yukon gold potatoes for sweet potatoes for a slightly sweeter and more vibrant alternative.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and sliced mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Step 2: Add Garlic and Flour

Add the minced garlic to the pot and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to combine. Continue to cook for 2-3 minutes to cook out the raw flavor of the flour.

Step 3: Add the Chicken Stock

Slowly pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil and then reduce the heat to a simmer.

Step 4: Add the Potatoes

Add the sliced Yukon gold potatoes to the pot, stir to combine, and let them cook for about 10 minutes or until they are tender.

Step 5: Add the Chicken and Veggies

Once the potatoes are tender, add the shredded cooked chicken, frozen peas, and corn. Stir everything together and let it simmer for another 5-7 minutes to ensure the soup is hot throughout.

Step 6: Add the Cream and Season

Pour in the whipping cream and stir to combine, allowing the soup to thicken and become creamy. Season with salt and black pepper to taste. If you like, add a little extra parsley at this stage for more flavor.

Step 7: Garnish and Serve

Ladle the soup into bowls, and garnish with fresh parsley for a burst of color and extra flavor. Serve hot and enjoy!

Tips for Making the Recipe

1. Use a Large Pot

Since this recipe makes enough for 10 servings, make sure to use a large enough pot to accommodate all the ingredients and prevent overflow.

2. Thicken the Soup

If you prefer a thicker soup, let it simmer a little longer to reduce and thicken the broth. You can also add a bit more flour to the initial vegetable mixture.

3. Use Rotisserie Chicken

For a shortcut, use store-bought rotisserie chicken. It’s already cooked and can be easily shredded, cutting down on prep time.

4. Adjust Consistency

If the soup is too thick after adding the cream, simply add a bit more chicken stock to reach your desired consistency.

5. Make It Ahead of Time

This soup tastes even better the next day as the flavors meld together. Make it ahead and store it in the refrigerator for up to 3 days. Reheat it gently over the stove when ready to serve.

How to Serve

Serve the Chicken Pot Pie Soup with a side of crusty bread for dipping, or a simple green salad. For an added touch, sprinkle a little more fresh parsley or even grated cheese on top before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing

To freeze, let the soup cool completely before transferring it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove until hot.

Reheating

Reheat leftover soup on the stovetop over medium heat, adding a little chicken stock or water if necessary to loosen the soup and prevent it from being too thick.

FAQs

1. Can I use frozen chicken instead of cooked chicken?

It’s best to use already-cooked chicken in this recipe. You can cook chicken ahead of time or use rotisserie chicken for convenience.

2. Can I make this soup dairy-free?

Yes, substitute the whipping cream with coconut cream or a dairy-free alternative, and use a dairy-free butter substitute.

3. Can I add other vegetables?

Absolutely! Feel free to add vegetables like parsnips, peas, or even corn to the soup to give it more texture and flavor.

4. How can I make the soup thicker?

You can make the soup thicker by allowing it to simmer longer or adding more flour at the beginning when sautéing the vegetables.

5. Can I freeze this soup?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.

6. Can I use a different type of potato?

You can swap Yukon gold potatoes for russet potatoes or even sweet potatoes for a different flavor.

7. Can I use other beans instead of corn and peas?

Yes, you can swap in other vegetables like green beans, edamame, or even lentils for a different texture and flavor.

8. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic, then add everything into the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

9. Can I use store-bought chicken stock?

Yes, store-bought chicken stock works perfectly for this recipe. You can also use homemade stock if you prefer.

10. How long will leftovers last?

Leftover soup will last for up to 3 days in the refrigerator. Just make sure to store it in an airtight container.

Conclusion

Chicken Pot Pie Soup is the perfect combination of comfort and flavor in one easy-to-make dish. It’s creamy, hearty, and filled with all the wonderful flavors of a classic chicken pot pie, but in soup form. Whether you’re looking for a filling dinner for a family or a dish to prepare ahead of time, this soup is sure to satisfy. With its rich broth, tender chicken, and colorful vegetables, it’s a meal that’s guaranteed to become a favorite.