Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter; 1 medium yellow onion, chopped (about 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 heavy whipping cream; 1/4 cup parsley, finely chopped, plus more for garnish

Jump to Recipe· 4.1 from 240 reviews

If you’ve ever wished you could enjoy the cozy, comforting flavors of chicken pot pie without the fuss of baking a crust, then you are in for a real treat. This Chicken Pot Pie Soup Recipe captures all the creamy richness, tender veggies, and savory chicken goodness in a warm bowl of soup that feels like a hug in every spoonful. It’s quick to prepare, incredibly satisfying, and perfect for chilly nights when you crave something hearty and soothing.

Ingredients You’ll Need

A roasted chicken with a golden brown skin lies centered on a white plate at the bottom left. Around it, on a wooden surface, are fresh ingredients including an onion and three garlic cloves at the top left, three bright orange carrots and three crisp green celery sticks pointing toward the middle. Five light brown potatoes are spread near the top center. There is a small bunch of green parsley slightly below the potatoes. To the right, there is a black container filled with white mushrooms, a clear glass jug filled with light yellow broth, a small white bowl full of yellow corn kernels, and a small clear glass measuring cup with cream. A white measuring cup holds white flour on the far left. The overall setup is arranged neatly with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Getting this Chicken Pot Pie Soup Recipe right means starting with simple, fresh ingredients that each play a crucial role. From the buttery base to the variety of vegetables and protein, every component adds layers of flavor, texture, and color that come together beautifully.

6 Tbsp unsalted butter: Creates the rich, luscious sauté base that brings out the aroma of the vegetables.
1 medium yellow onion, chopped (1 cup): Provides a sweet and savory foundation that wakes up the soup.
2 medium carrots, thinly sliced: Adds subtle sweetness and vibrant color.
2 celery sticks, finely chopped: Lends a slight crunch and classic pot pie flavor.
8 oz white or brown mushrooms, sliced: Brings earthiness and a wonderful meaty texture.
3 garlic cloves, minced: Boosts the savory depth with its aromatic punch.
1/3 cup all-purpose flour: Works magic to thicken the soup and give it that velvety consistency.
6 cups chicken stock: The heart of the soup, providing long-simmered savory goodness.
3-4 tsp salt: Enhances all the natural flavors.
1/2 tsp black pepper: Adds a subtle hint of warmth.
1 lb Yukon gold potatoes, peeled and sliced 1/4” thick: Contributes hearty starch and a creamy texture.
5 cups cooked chicken, shredded: The star protein that makes this soup wholesome and filling.
1 cup frozen peas: Pops of sweetness and color.
1 cup corn (frozen or canned): Adds bursts of natural sweetness and texture.
1/2 cup whipping cream: Brings that luxurious creaminess reminiscent of the classic pot pie filling.
1/4 cup parsley, finely chopped, plus more for garnish: Freshens things up with herbal brightness.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté the Veggies

Start by heating your dutch oven or a large soup pot over medium-high heat, then melt all 6 tablespoons of unsalted butter right in. Once it’s melted and bubbling gently, toss in your chopped onion, celery, and carrots. Sauté these until they become soft and start to take on a light golden color, about 5 to 7 minutes. This step is crucial because it unlocks the natural sweetness in the veggies, setting a flavorful base for the soup.

Step 2: Cook the Mushrooms and Garlic

Add the sliced mushrooms and minced garlic directly to the pot. Stir occasionally and cook for about 5 minutes more until the mushrooms have released their moisture and softened, and the garlic has become fragrant but not burnt. This layer adds depth and umami that elevate the soup beyond ordinary.

Step 3: Make the Roux with Flour

Next, sprinkle in the 1/3 cup all-purpose flour and stir constantly for roughly 1 minute until the flour turns a pretty golden color. This step is your ticket to that perfectly thickened soup with a silky texture, so don’t rush it or skip stirring!

Step 4: Add Stock, Potatoes, and Seasonings

Pour in the 6 cups of chicken stock, then add the sliced Yukon gold potatoes along with 3 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Bring everything to a boil, and then reduce the heat to a simmer. Partially cover the pot and let the soup bubble away gently for 12 to 15 minutes, or until the potatoes are tender and ready to melt in your mouth.

Step 5: Stir in Chicken, Peas, Corn, and Cream

Once your potatoes are perfect, add in the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Bring the soup back up to a gentle simmer, cooking for another 5 minutes. This step marries all the ingredients and allows the flavors to mingle beautifully. Remember to taste and adjust seasoning with salt and pepper before turning off the heat.

How to Serve Chicken Pot Pie Soup Recipe

A blue pot filled with creamy chicken and vegetable stew shows layers of shredded white chicken, orange carrot slices, green peas, light yellow potato chunks, yellow corn, and small brown mushroom pieces, all mixed in a thick beige broth with herbs sprinkled throughout. A wooden spoon is partially inside the pot, stirring the hearty mix. Around the pot are three golden-brown biscuits resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches really bring this Chicken Pot Pie Soup Recipe to life. A sprinkle of additional fresh parsley adds a fresh, vibrant color and mild herbaceous flavor. If you’re feeling indulgent, a small dollop of sour cream or a handful of crispy fried onions makes a wonderful contrast to the creamy soup base.

Side Dishes

This soup is a satisfying meal on its own, but if you want to round out the experience, serve it alongside crusty artisan bread or flaky buttermilk biscuits. A simple green salad with a tangy vinaigrette complements the richness and adds a refreshing balance.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini pumpkins or large bread bowls—this adds a wow factor that’s sure to impress guests. You can also ladle the soup into individual ramekins, top with puff pastry, and broil just until golden to mimic the pot pie crust in miniature, bite-sized portions.

Make Ahead and Storage

Storing Leftovers

Your Chicken Pot Pie Soup Recipe leftovers should be cooled to room temperature before transferring to airtight containers. Stored in the refrigerator, it will keep beautifully for up to 3 days.

Freezing

This soup freezes well, making it a fantastic meal prep option. Freeze it in portioned containers without the cream to avoid separation. When you’re ready to enjoy, thaw overnight in the refrigerator, then stir in fresh cream during reheating.

Reheating

Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add extra cream or broth if it seems too thick. Avoid microwaving at high heat, which can alter the texture of the cream and potatoes.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken works wonderfully and saves cooking time while still providing flavorful, tender meat for the soup.

Is it possible to make this recipe dairy-free?

Yes, simply substitute the butter with a dairy-free margarine or oil, and swap the whipping cream for coconut cream or your favorite non-dairy milk thickened with a little cornstarch.

Can I add other vegetables to the soup?

Definitely! Feel free to add veggies like green beans, corn kernels, or even some chopped spinach or kale to boost nutrition and variety.

How thick should the soup be?

The soup should be thick and creamy but still spoonable and slightly pourable—not too runny or too thick. The flour and cream work together to achieve this perfect consistency.

What can I use instead of Yukon gold potatoes?

Russet or red potatoes are fine substitutes, though Yukon golds are preferred because they hold their shape and become wonderfully creamy when cooked.

Final Thoughts

I can’t recommend this Chicken Pot Pie Soup Recipe enough for anyone craving the homey good vibes of a classic pot pie without the work of a crust. It’s creamy, hearty, and bursting with flavor in every bite. Give it a try—you might just find your new favorite soup to warm you up and fill your heart.

Chicken Pot Pie Soup Recipe

Ingredients You’ll Need