Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup is the ultimate comfort food for chilly evenings or cozy gatherings. This hearty, creamy soup captures the nostalgic flavors of classic chicken pot pie—without the crust.
Loaded with tender chicken, vegetables, and a velvety broth, Chicken Pot Pie Soup is perfect served with warm biscuits or crusty bread for a soul-satisfying meal.
What You’ll Need for Creamy Chicken Pot Pie Soup
- Cooked chicken – The heart of the soup; shredded chicken adds protein and texture with minimal prep.
- Yukon gold potatoes – Their creamy texture and buttery flavor help thicken the soup and add hearty comfort.
- Carrots and celery – Classic aromatics that bring sweetness and depth to every spoonful.
- Yellow onion – A flavor base that melts into the broth, enhancing the overall richness.
- White or brown mushrooms – Earthy and savory, mushrooms add a meaty depth and umami kick.
- Chicken stock – Forms the savory foundation of the soup, infusing every bite with rich flavor.
- Heavy cream – Swirled in at the end, it adds luxurious creaminess and rounds out the flavors.
- Peas and corn – Bright pops of sweetness and color that make the soup feel like true pot pie in a bowl.
Let’s Make It: Chicken Pot Pie Soup in Simple Steps
Start by sautéing onions, celery, and carrots in butter until soft and golden. Add mushrooms and garlic for deep flavor, then stir in flour to create a roux.
Pour in chicken stock and stir in the potatoes. Let the soup simmer until the potatoes are fork-tender and the broth begins to thicken.
Add shredded chicken, corn, peas, cream, and parsley. Simmer a few minutes more until everything is hot and well combined. Taste and adjust seasoning.
Cozy Cooking Tips & Tasty Twists
For extra richness, you can stir in more heavy cream or a pat of butter at the end. Fresh thyme or rosemary adds a warm, herbal note if you’re feeling festive. Want a crust-like bite? Serve with puff pastry sticks or cheesy biscuits.
For a low-carb twist, substitute cauliflower for the potatoes. And if you’re going dairy-free, unsweetened coconut milk or cashew cream will do the trick without sacrificing texture.
Leftover roasted turkey also makes a delicious protein swap, especially post-holiday.
Keeping It Fresh: Storing and Reheating Chicken Pot Pie Soup
Store leftover soup in an airtight container in the fridge for up to 4 days. It thickens beautifully overnight and reheats well on the stove over low heat—just stir in a splash of broth or cream if needed.
To freeze, let the soup cool completely, then pack into freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently for a satisfying meal anytime.
Chicken Pot Pie Soup Recipe
Ingredients
- 1 cup corn frozen or canned
- 6 cups chicken stock
- 1/2 cup heavy whipping cream
- 2 celery sticks finely chopped
- 1/3 cup all-purpose flour
- 5 cups cooked chicken shredded
- 1 lb Yukon gold potatoes peeled and sliced into 1/4” rounds
- 1 cup frozen peas
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/4 cup finely chopped parsley plus extra for garnish
- 2 medium carrots thinly sliced into rounds
- 1 medium yellow onion about 1 cup, chopped
- 1/2 tsp black pepper
- 6 Tbsp unsalted butter
- 3 –4 tsp salt or to taste
Instructions
- Warm a soup pot or Dutch oven over medium-high heat and melt the butter. Introduce the chopped onion, celery, and carrot slices, allowing them to sauté for 5 to 7 minutes with occasional stirring until they become tender and faintly golden.
- Incorporate the sliced mushrooms and minced garlic into the pot and continue sautéing for another 5 minutes, stirring intermittently until the vegetables have softened.
- Sprinkle in the flour and stir without pause for approximately 1 minute, ensuring it takes on a golden hue.
- Gradually pour in the chicken stock, followed by the sliced potatoes, salt, and black pepper. Elevate to a boil, then lower the heat to maintain a simmer. Partially cover and allow to cook for 12 to 15 minutes, or until the potatoes are just tender.
- Stir in the shredded chicken, frozen peas, and corn along with the heavy cream and chopped parsley. Let the soup return to a gentle simmer and continue cooking for an additional 5 minutes, or until the vegetables are tender throughout. Adjust seasoning with more salt and pepper to taste and remove from heat.
