Delicious Chicken Pot Pie Soup Recipe

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There’s something incredibly comforting about a warm bowl of soup, especially when it combines the hearty flavors of a classic chicken pot pie.

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This Chicken Pot Pie Soup is rich, creamy, and packed with tender chicken, vibrant vegetables, and delicious seasonings.

It’s a perfect dish for a cozy night in or a family gathering. Let’s dive into this comforting recipe that brings all the flavors of a traditional chicken pot pie into a delightful soup form.

Emma Franklin

Chicken Pot Pie Soup

A cozy, creamy soup that captures all the flavors of classic chicken pot pie in a spoonable, comforting bowl. Packed with tender chicken, hearty vegetables, and fresh herbs, it’s the ultimate family-friendly comfort meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced
  • 2 sticks celery, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 cloves garlic, 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 1/4-inch thick
  • 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)

Equipment

  • Dutch oven or soup pot
  • wooden spoon
  • measuring cups and spoons
  • ladle
  • knife and cutting board

Method
 

  1. Heat a Dutch oven or soup pot over medium-high heat. Melt butter, then add onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
  2. Add mushrooms and garlic. Cook for another 5 minutes until softened.
  3. Stir in the flour and cook for 1 minute, stirring constantly, until golden.
  4. Gradually add chicken stock, potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer, partially cover, and cook 12-15 minutes until potatoes are tender.
  5. Stir in shredded chicken, peas, corn, cream, and parsley. Simmer for 5 minutes until peas and corn are tender. Adjust seasoning and remove from heat.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to preserve texture. Serve with crusty bread or biscuits for a traditional pot pie feel. Variations: swap half-and-half for cream for a richer taste, add smoked paprika or thyme for extra warmth, or use rotisserie chicken for a quick shortcut.

Why You’ll Love This Recipe: Chicken Pot Pie Soup

This soup offers the cozy heartiness of chicken pot pie in a spoonable form that’s quicker to prepare and easier to enjoy. It’s packed with nourishing vegetables and tender shredded chicken, making it family-friendly and perfect for weeknight dinners. The creamy broth and fresh herbs brighten the dish, giving rich flavor without heaviness.

Ingredients: Chicken 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)

Instructions

  • Heat a Dutch oven or soup pot over medium-high heat and melt the butter. Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened and lightly golden.
  • Add sliced mushrooms and minced garlic; sauté for another 5 minutes until softened.
  • Stir in the flour and cook for 1 minute, stirring constantly, until golden.
  • Gradually add chicken stock, sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
  • Add shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Simmer for 5 more minutes until peas and corn are tender. Adjust seasonings with salt and pepper to taste. Remove from heat.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve with fresh crusty bread or flaky biscuits for dipping. Garnish with extra parsley or a sprinkle of cracked black pepper for a fresh finish.

Variations and Tips

For a richer soup, substitute half-and-half for the whipping cream.

Add a sprinkle of smoked paprika or dried thyme for a warming twist.

Use rotisserie chicken for a shortcut to shredded cooked chicken.

Cultural Note

Chicken pot pie is a beloved comfort food in American cuisine, traditionally baked as a savory pie. This soup version captures all the flavors in a cozy, slurpable twist perfect for any season