There’s something magical about Chicken Pot Pie Soup. All the rich, nostalgic flavor of grandma’s pot pie, but without the fuss of a crust. It’s thick, creamy, and full of cozy love in every spoonful perfect for weeknights or lazy weekends when you’re craving something warm and comforting
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
This soup is a one-pot miracle
It’s everything you love about chicken pot pie without any of the crust work
Plus it’s the kind of recipe that gets you rave reviews at the table
Your family will be asking for this one on repeat
If you’re into easy comfort meals like our one-pot lasagna soup or slow cooker German potato soup with sausages this one will totally steal your heart
Ingredients You’ll Need
Veggies and Aromatics
1 medium yellow onion chopped
2 celery ribs diced
2 carrots sliced
1 cup mushrooms chopped
2 garlic cloves minced
Chicken and Potatoes
3 cups cooked chicken shredded
2 cups Yukon gold potatoes peeled and cubed
Creamy Base
4 tablespoons unsalted butter
1 third cup all purpose flour
4 cups chicken broth
1 cup heavy cream
Freezer Staples
Three quarter cup frozen peas
Three quarter cup frozen corn
Final Touches
1 teaspoon salt or to taste
Half teaspoon black pepper
Quarter cup fresh parsley chopped
How to Make Chicken Pot Pie Soup
Step One – Build the Base
In a large Dutch oven or soup pot melt butter over medium heat
Add onion celery carrots and mushrooms
Sauté for about 7 minutes until everything softens and smells amazing
Toss in garlic and stir for another minute
Step Two – Make it Creamy
Sprinkle the flour over the veggies
Stir constantly for 2 to 3 minutes until everything is coated and the raw flour cooks off
This step gives you that cozy thick texture
Step Three – Simmer to Perfection
Slowly pour in chicken broth while stirring
Add potatoes and bring to a gentle simmer
Cook uncovered for 12 minutes until the potatoes are fork tender
Step Four – Bring it All Together
Stir in shredded chicken peas corn and heavy cream
Simmer for 5 more minutes
Add parsley salt and pepper
Taste and adjust seasoning as needed
Ready to serve
Honestly it smells like pure comfort
If you’re making something like our creamy chicken lasagna soup this would be a great starter or second-day cozy lunch
Tips for Success
Use rotisserie chicken to make this extra fast
Don’t rush the flour step it’s key to thickening
Let the soup sit for 10 minutes before serving to deepen flavor
Fresh parsley brightens everything
Variations to Try
Swap chicken with leftover turkey if that’s what you’ve got
Make it gluten free by using cornstarch instead of flour
Float baked biscuits or puff pastry squares on top for a crusty twist
Storage and Reheating
Store leftovers in the fridge for up to four days
Reheat gently on the stove with a splash of broth or cream to loosen it up
Yes you can freeze it too just cool completely and pack into containers
Keep in mind the texture might be slightly different after freezing
What to Serve With It
This Chicken Pot Pie Soup is totally satisfying on its own, but let’s be honest… a little bread on the side never hurt anyone
FAQs
Can I freeze Chicken Pot Pie Soup
Absolutely let it cool first then portion into airtight containers It keeps beautifully for up to 2 months
Can I use milk instead of cream
Yes you can use half and half or whole milk the soup will be a little less rich but still delicious
Can I make this in the slow cooker
Stovetop is best for texture but yes you could adapt it just add flour and cream at the end so it doesn’t get weird
Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Pot Pie Soup is thick, creamy, and loaded with cozy flavor. Everything you love about classic pot pie without the crust!
Ingredients
1 medium yellow onion, chopped
2 celery ribs, diced
2 carrots, sliced
1 cup mushrooms, chopped
2 garlic cloves, minced
3 cups cooked chicken, shredded
2 cups Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3/4 cup frozen peas
3/4 cup frozen corn
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
Instructions
1. Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes.
2. Add garlic and cook for 1 more minute.
3. Sprinkle in flour and stir for 2 to 3 minutes until blended and golden.
4. Slowly pour in chicken broth while stirring. Add potatoes. Simmer uncovered for 12 minutes until tender.
5. Stir in chicken, peas, corn, and cream. Simmer 5 more minutes.
6. Add parsley, salt, and pepper. Adjust seasoning and serve hot.
Notes
Use rotisserie chicken for a quicker prep.
Make it gluten-free by swapping flour for cornstarch slurry.
Soup thickens as it cools add broth to loosen when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg