Homemade Chicken Pot Pie Soup is the perfect comfort food for any time of year. It combines all the creamy goodness and cozy flavors of the classic chicken pot pie, minus the crust. This easy stovetop recipe is quick to prepare, making it ideal for busy weeknights or a family meal. Using simple ingredients, it comes together in under an hour, and leftovers taste just as great the next day. Plus, it’s a fantastic way to use up leftover chicken or turkey! A hearty, warm bowl of this soup is guaranteed to satisfy and bring smiles to the table.
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Why You’ll Love This Chicken Pot Pie Soup
This Chicken Pot Pie Soup is everything you love about the classic dish, with a comforting, creamy texture and wholesome ingredients. It’s a one-pot recipe that’s simple to make and even easier to clean up. The soup is so versatile and can be adapted to fit gluten-free or dairy-free diets without sacrificing flavor. It also freezes and reheats beautifully, making it a great option for meal prep. The creamy base, tender chicken, and mix of vegetables will keep everyone coming back for seconds!
Ingredients You’ll Need
For this Chicken Pot Pie Soup, you’ll need the following ingredients:
- Base vegetables: Unsalted butter, chopped yellow onion, celery, carrots, and mushrooms provide a rich base for the soup.
- Liquids: Chicken stock and whipping cream create the perfect blend of flavor and creaminess.
- Proteins: Shredded cooked chicken (rotisserie chicken is a time-saver).
- Seasonings: Salt, black pepper, and fresh parsley enhance the flavors of the soup.
- Extras: Yukon gold potatoes, peas, and corn round out the soup, adding texture and sweetness.
If you prefer, you can substitute chicken with turkey or even diced ham for a slight twist.
How to Make Chicken Pot Pie Soup
Sauté the Vegetables
Start by melting butter in a soup pot over medium-high heat. Add the chopped onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until they soften and turn lightly golden.
Add Mushrooms and Garlic
Next, add sliced mushrooms and minced garlic to the pot. Cook for an additional 5 minutes, until the mushrooms release their moisture and soften.
Create the Roux
Stir in flour and cook for 1 minute. This forms a light golden paste that helps thicken the soup. Keep stirring to avoid lumps.
Simmer with Stock and Potatoes
Pour in the chicken stock, and add the sliced Yukon gold potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat. Partially cover the pot and simmer for 12–15 minutes until the potatoes are tender.
Add Chicken and Cream
Stir in the shredded chicken, frozen peas, corn, and whipping cream. Add the parsley, and let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed before removing from heat.
Tips for Perfect Chicken Pot Pie Soup
- Use a heavy-bottomed pot to ensure even heating and prevent burning.
- Don’t overcook the vegetables; they should be tender, not mushy.
- For a smoother texture, add the cream at the end, just before serving.
- To make the soup gluten-free, try using a cornstarch slurry instead of flour to thicken.
- If you prefer a thicker soup, gradually increase the cornstarch slurry until it reaches your desired consistency.
Serving Suggestions
Serve this hearty soup with buttery biscuits, dinner rolls, or crusty French bread. A simple side salad makes a balanced meal. For a fun twist, top the soup with extra parsley or freshly ground black pepper to elevate the flavor.
Storage and Make-Ahead Tips
Allow the soup to cool completely before storing leftovers in airtight containers in the fridge. It will keep for 3–4 days. When reheating, add a splash of broth or cream as the soup may thicken slightly. If you want to freeze it, portion the soup into freezer-safe containers, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is in Chicken Pot Pie Soup?
Chicken Pot Pie Soup is made with shredded chicken, potatoes, carrots, celery, peas, corn, mushrooms, garlic, and a creamy base of chicken stock and whipping cream.
How do you describe a pot pie?
A pot pie is a savory dish made with a flaky pie crust that is filled with a creamy mixture of meat, vegetables, and gravy.
When was Chicken Pot Pie popular?
Chicken Pot Pie has been a beloved comfort food in the U.S. since the 1950s, though its roots can be traced back to earlier European pies.
What goes with Chicken Pot Pie Soup?
Serve Chicken Pot Pie Soup with warm, fresh biscuits, crusty bread, or a side of greens like a simple salad for a complete meal.
Other Recipes You May Enjoy
- Sausage Potato Soup Creamy Comfort
- The Ultimate Creamy Potato Soup Recipe
- Broccoli Cheddar Soup Creamy Recipe
- Classic Tomato Soup Recipe
- Chicken Vegetable Soup Easy Recipe
- Italian Sausage and White Bean Soup
Final Thoughts
Chicken Pot Pie Soup brings all the homestyle comfort you crave in a creamy, hearty bowl. It’s easy to make, family-friendly, and the perfect cozy meal for any time of the year. Give it a try, and don’t forget to share your favorite tweaks or results in the comments. Every bite will remind you why this dish is a classic! For more delicious recipe ideas and inspiration, visit our Pinterest page here.
Chicken Pot Pie Soup
Equipment
- Soup pot Best cooked in a Dutch oven or heavy-bottomed pot.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt (or to taste)
- ½ tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced 1/4” thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- ½ cup whipping cream
- ¼ cup finely chopped parsley, plus extra for garnish
Instructions
- Melt butter in a soup pot over medium-high heat. Add onion, celery, and carrots and cook for 5–7 minutes until soft and lightly golden.
- Stir in mushrooms and garlic and cook for another 5 minutes until softened. Mix in flour and cook for 1 minute, stirring constantly, until golden.
- Add chicken stock, potatoes, salt, and pepper. Bring to a boil, then reduce heat, partially cover, and simmer for 12–15 minutes until potatoes are tender.
- Stir in the cooked chicken, peas, corn, cream, and parsley. Simmer for another 5 minutes until vegetables are tender. Adjust seasoning and remove from heat.
