I’ve always been captivated by the comforting, nostalgic flavor of a classic chicken pot pie, but I’m not always in the mood to fuss with a pie crust. This Chicken Pot Pie Soup is my perfect solution. It takes all the beloved elements of the traditional dish the tender chicken, the hearty vegetables, the rich and creamy sauce and transforms them into a soul-warming, one-pot soup that is pure comfort in a bowl.
You will absolutely adore this recipe because it delivers that classic, homemade taste with surprising ease. It’s a thick, hearty, and incredibly flavorful soup, loaded with potatoes, chicken, and vegetables. Topped with a flaky biscuit or a piece of crusty bread for dipping, it’s a complete and satisfying meal that will have your whole family feeling cozy and content.
The Ingredients for Your Pot Pie Soup
- 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
How to Create Your Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the chopped onion, sliced carrots, and chopped celery and sauté for about 8-10 minutes, until the vegetables have softened. Add the sliced mushrooms and cook for another 5 minutes, until they have released their liquid and started to brown. Finally, stir in the minced garlic and cook for one more minute until fragrant.
Step 2: Thicken the Base
Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for about 1-2 minutes to cook out the raw flour taste and create a roux. This is what will give your soup its thick, hearty consistency.
Step 3: Simmer the Soup
Slowly whisk in the chicken stock until the mixture is smooth and there are no lumps. Add the sliced potatoes, salt, and pepper. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add the Finishing Touches
Stir in the shredded cooked chicken, the frozen peas, and the corn. Let the soup simmer for another 5 minutes to heat everything through. Reduce the heat to low and stir in the heavy whipping cream and the finely chopped parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with a bit more fresh parsley.
My Best Tips for This Pot Pie Soup
My Secret for the Best Texture
Using Yukon Gold potatoes is a key to achieving the perfect texture in this soup. They are waxy enough to hold their shape after being simmered, so you get distinct, tender pieces of potato rather than a mushy, starchy soup. They also have a naturally buttery flavor that complements the creamy base beautifully.
The Rotisserie Chicken Shortcut
To make this recipe incredibly weeknight-friendly, my favorite shortcut is to use a store-bought rotisserie chicken. It’s already cooked, seasoned, and tender, which saves you a significant amount of time and effort. Simply shred the meat and it’s ready to be stirred into your soup.
Serve It with a “Crust”
To get the full chicken pot pie experience, you need something to stand in for the crust. My favorite way to serve this soup is with warm, flaky biscuits on the side for dipping. You can also use puff pastry crackers, oyster crackers, or just a thick slice of crusty bread.
Delicious Variations to Try
This Chicken Pot Pie Soup is a fantastic base recipe that’s easy to customize. If you don’t have fresh herbs, you can add a ½ teaspoon of dried thyme along with the salt and pepper for another layer of classic pot pie flavor. To make it even richer, you can use a combination of chicken broth and whole milk. If you have leftover holiday turkey, it makes a perfect substitute for the chicken.
FAQs
How do I make this soup gluten-free?
To make a gluten-free version, you can create a cornstarch slurry to thicken the soup instead of using flour. Mix about 3 tablespoons of cornstarch with an equal amount of cold water until smooth, and then stir it into the soup during the last few minutes of cooking.
Can I make this soup ahead of time?
Yes, this soup is great for making ahead. The flavors will actually meld and become even more delicious overnight. Store it in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so you may want to add a splash of chicken stock or cream when you reheat it on the stove.
Can I freeze this soup?
While you can freeze it, soups that contain dairy have a tendency to separate and become a bit grainy when thawed and reheated. For the best results, it’s best to enjoy this soup fresh or refrigerated.
Chicken Pot Pie Soup
- Total Time: 55
- Yield: 10 servings 1x
Description
This Chicken Pot Pie Soup takes all the beloved elements of the traditional dish tender chicken, hearty vegetables, and a rich, creamy sauce and transforms them into a soul-warming, one-pot soup. It’s thick, hearty, and incredibly flavorful, delivering a classic homemade taste with surprising ease. Topped with a flaky biscuit, it’s the ultimate comfort 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
Sauté the Vegetables:
In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for 8-10 minutes until softened. Add the mushrooms and cook for another 5 minutes until browned. Stir in the garlic and cook for one more minute.
Thicken the Base:
Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to create a roux.
Simmer the Soup:
Slowly whisk in the chicken stock until smooth. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Add the Finishing Touches:
Stir in the shredded chicken, frozen peas, and corn, and simmer for another 5 minutes. Reduce heat to low and stir in the heavy whipping cream and parsley. Taste and adjust seasoning if needed. Serve hot.
Notes
Rotisserie Chicken Shortcut:
To make this recipe incredibly weeknight-friendly, use a store-bought rotisserie chicken. Simply shred the meat and it’s ready to be stirred into your soup at the end.
Serve with a “Crust”:
To get the full chicken pot pie experience, serve this soup with warm, flaky biscuits, puff pastry crackers, or a thick slice of crusty bread for dipping.
Make-Ahead Friendly:
This soup is great for making ahead, as the flavors will meld and improve overnight. Store it in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken stock or cream when reheating to loosen the consistency.
- Prep Time: 15
- Cook Time: 40
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 6g
- Sodium: 950mg
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
Keywords: chicken pot pie soup, comfort food, hearty soup, easy weeknight dinner, one-pot meal, rotisserie chicken recipe
