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Chicken Pot Pie Soup Recipe

This creamy, comforting Chicken Pot Pie Soup is the perfect one-pot meal. It delivers all the warm, cozy flavors of classic chicken pot pie, but without the effort of making a crust. It’s hearty, healthy, and easy to prepare, making it a must-try for any soup lover!

Ingredients for Chicken Pot Pie Soup

To make the best Chicken Pot Pie Soup, proper seasoning is key. Be sure to taste and adjust the seasonings as you go.

  • Aromatics: Onion, carrots, celery, and garlic sautéed in butter for a flavorful base
  • Mushrooms: Sauté until golden to enhance the soup’s depth
  • Flour: Thickens the soup and gives it a creamy texture
  • Chicken Stock: Homemade bone broth is ideal, but store-bought works too
  • Potatoes: Yukon Gold potatoes add a creamy, tender texture
  • Chicken: Use leftover rotisserie chicken or any cooked chicken, dark or light meat
  • Peas and Corn: Frozen peas and corn are great for convenience, though canned corn is also fine
  • Cream: Heavy cream for richness, or a lighter option for fewer calories
  • Parsley: Fresh parsley adds a pop of color and flavor

How to Make Chicken Pot Pie Soup

  1. Sauté the Vegetables: In a large pot, melt butter and sauté the onion, celery, and carrots for about 5 minutes until softened.
  2. Add Mushrooms and Garlic: Cook for another 5 minutes, stirring occasionally.
  3. Thicken the Soup: Stir in flour and cook for 1 minute to thicken.
  4. Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Season with salt and pepper, and simmer until the potatoes are tender.
  5. Add Chicken, Peas, Corn, and Cream: Stir in the chicken, peas, corn, and cream. Simmer for another 5 minutes, then add parsley.
  6. Season to Taste: Taste the soup and adjust the seasoning if needed.

Serve With

This soup is hearty enough to stand on its own, but it pairs wonderfully with:

  • Biscuits
  • Dinner Rolls
  • No-Knead Artisan Bread
  • Crusty French Bread

Frequently Asked Questions

  • Can I Substitute the Chicken?
    Yes! You can swap out the chicken for leftover turkey for a Turkey Pot Pie Soup or even diced cooked ham.
  • Can I Make This Soup Gluten-Free?
    Absolutely! Use a cornstarch slurry instead of flour. Combine 1/2 cup cold water with 2 tbsp cornstarch, then stir it into the soup with the cream during the last 5 minutes.
  • How Do I Thicken the Soup?
    For a thicker consistency, you can use a cornstarch slurry (as mentioned above). Add it until you reach your desired thickness.

Make-Ahead

This Chicken Pot Pie Soup can be made in advance and stored in the fridge for up to 3-4 days. Reheat it in the microwave or on the stovetop until hot.

This comforting Chicken Pot Pie Soup is an easy, flavorful dish that doesn’t require the baking time of a traditional pot pie. Enjoy a hearty bowl in no time!

Chicken Pot Pie Soup Recipe
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Chicken Pot Pie Soup Recipe



Recipe by snackonmeat
Servings

10

servings
Prep time

30

minutes
Cooking time

45

minutes

This creamy, comforting, and hearty Chicken Pot Pie Soup captures all the flavors of a classic pot pie, minus the crust. It’s the ultimate easy, one-pot meal that’s perfect for chilly days. Pair it with freshly baked biscuits for a complete comfort food experience!

Ingredients

  • 6 Tbsp unsalted butter

  • 1 medium yellow onion, chopped (about 1 cup)

  • 2 medium carrots, thinly sliced

  • 2 celery stalks, 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 (adjust to taste)

  • 1/2 tsp black pepper

  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces

  • 5 cups cooked, shredded chicken

  • 1 cup frozen peas

  • 1 cup frozen or canned corn

  • 1/2 cup whipping cream

  • 1/4 cup fresh parsley, chopped (plus extra for garnish)

Directions

  • Sauté the Vegetables: In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly golden.
  • Add Mushrooms and Garlic: Stir in the sliced mushrooms and garlic. Continue to sauté for another 5 minutes, until the mushrooms are softened.
  • Thicken the Soup: Add the flour, stirring constantly for 1 minute, until the mixture becomes golden.
  • Simmer the Soup: Pour in the chicken stock, then add the sliced potatoes, 3 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes, until the potatoes are tender.
  • Add Chicken and Vegetables: Stir in the shredded chicken, peas, corn, whipping cream, and parsley. Bring back to a simmer and cook for an additional 5 minutes, until the peas and corn are tender.
  • Final Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove from heat and garnish with extra parsley before serving.
  • This Chicken Pot Pie Soup is the perfect meal for any time you crave the comforting flavors of a pot pie without the fuss of making a crust. Enjoy with warm biscuits for the ultimate comfort food combo!