Chicken Pot Pie Soup Recipe

Introduction

This Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a warm, hearty soup. Loaded with tender chicken, vegetables, and creamy broth, it’s perfect for cozy nights when you want a satisfying meal in a bowl.

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” 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)

Instructions

1. Step 1: Heat a dutch oven or soup pot over medium-high heat and melt in the butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
2. Step 2: Add the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms are softened.
3. Step 3: Stir in the flour and cook constantly for 1 minute until it turns golden. This will help thicken the soup.
4. Step 4: Gradually add the chicken stock, sliced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes, or until the potatoes are tender.
5. Step 5: Add the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Bring the soup back to a simmer and cook for an additional 5 minutes, or until the peas and corn are tender. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Swap Yukon gold potatoes with red potatoes or sweet potatoes for a different texture.
• For a dairy-free version, substitute the whipping cream with coconut milk or a plant-based cream.
• Add a pinch of dried thyme or rosemary for an herbaceous twist.
• Serve with crusty bread or flaky biscuits to enjoy classic pot pie vibes.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling after adding the cream to keep it from curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this soup?

Yes, leftover cooked chicken works perfectly. Just shred or chop it before adding to the soup in the final cooking step.

How can I make the soup thicker?

If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid. You can also add an extra tablespoon of flour when sautéing the vegetables to boost the thickness.

Chicken Pot Pie Soup Recipe

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4.8 from 84 reviews

This Chicken Pot Pie Soup Recipe brings all the comforting flavors of a classic chicken pot pie into a creamy, hearty soup. Packed with tender chicken, vegetables like carrots, celery, mushrooms, peas, and corn, and Yukon gold potatoes, it’s enriched with cream and fresh parsley for a velvety finish. Perfect for cozy dinners or meal prep, this soup satisfies with familiar tastes in easy-to-make form.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

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Vegetables

• 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 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/4 cup parsley (finely chopped, plus more for garnish)

Proteins and Dairy

• 5 cups cooked chicken (shredded)
• 6 Tbsp unsalted butter
• 1/2 cup whipping cream

Pantry

• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3–4 tsp salt (or to taste)
• 1/2 tsp black pepper

Instructions

1. Sauté aromatics: Heat a dutch oven or soup pot over medium/high heat and melt 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden, building the flavor base for the soup.
2. Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes, stirring occasionally, until the mushrooms are softened and fragrant, enhancing the depth of the soup.
3. Create a roux: Sprinkle the 1/3 cup all-purpose flour over the vegetables and stir constantly for 1 minute until the flour turns golden. This step thickens the soup and adds a rich texture.
4. Add liquids and potatoes: Pour in 6 cups of chicken stock along with the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons of salt (adjust to taste) and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12 to 15 minutes until the potatoes are tender to the fork.
5. Finish the soup: Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup finely chopped parsley. Return to a simmer and cook for another 5 minutes until the peas and corn are tender and heated through. Taste and adjust seasoning with salt and pepper as desired, then remove from heat.

Notes

• Use freshly cooked or rotisserie chicken for convenience and flavor.
• Yukon gold potatoes hold their shape well and provide a creamy texture when cooked.
• Adjust salt according to your chicken stock’s sodium level.
• For a thicker soup, let it simmer longer or add a bit more flour at step 3.
• Garnish with extra parsley before serving for freshness.
• This soup can be stored refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, chicken and vegetable soup, easy chicken soup recipe