There’s nothing quite like holding a warm bowl of chicken pot pie soup on a chilly evening. It’s creamy, cozy, and filled with tender chicken, buttery potatoes, sweet carrots, and peas. Think of it as chicken pot pie without the crust, yet still bringing all that comforting flavor you crave
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
It’s the kind of recipe that feels like a hug. You get all the taste of classic chicken pot pie without the work of making pastry. It cooks in one pot, so cleanup is easy. It’s hearty enough for dinner but light enough to reheat for lunch. Even picky eaters will find comfort in it
Ingredients You’ll Need
Chicken
Shredded chicken breasts or thighs work well. Rotisserie chicken is a time-saver
Vegetables
Onion for flavor, carrots for sweetness, celery for crunch, peas and corn for color, mushrooms for depth, potatoes for creaminess
Broth and Dairy
Chicken stock for the base, flour for thickening, heavy cream for richness
Seasonings
Garlic, thyme, parsley, salt, and black pepper for that classic pot pie taste
Essential Tools
A Dutch oven or soup pot
A sturdy wooden spoon
A whisk for blending cream and flour
Measuring cups and spoons
How to Make Chicken Pot Pie Soup
- Melt butter in a soup pot over medium heat. Add chopped onion, celery, and carrots. Cook until softened and lightly golden, about 5 minutes
- Stir in mushrooms and garlic. Let them soften for 5 minutes
- Sprinkle in flour and stir constantly until golden. Slowly pour in chicken stock and add sliced potatoes. Season with salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cook until potatoes are tender, about 15 minutes
- Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer 5 minutes more until everything is creamy and heated through
- Taste and adjust seasoning. Serve hot with fresh parsley sprinkled on top
Tips for the Best Soup
Cut vegetables into even pieces so they cook at the same time
Add peas at the end to keep them bright and tender
If you like it thicker, stir in a little extra flour mixture or cornstarch slurry
Serving Suggestions
This soup loves company. Serve it with warm biscuits or a crusty loaf of bread to soak up the creamy broth. A fresh green salad on the side balances out the richness
Variations and Substitutions
Make it vegetarian by using mushrooms instead of chicken and vegetable stock instead of chicken broth
Make it dairy free with coconut milk or almond milk instead of cream
Make it gluten free by thickening with cornstarch instead of flour
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove and add a splash of stock if it has thickened too much
FAQs
Can I use rotisserie chicken
Yes, just shred and add it once the vegetables are softened
How can I make the soup thicker
Add a cornstarch slurry or whisk in a bit more flour with cream
Can I make this in a slow cooker
Yes, cook vegetables and chicken first then transfer to the slow cooker. Add cream mixture during the last 30 minutes
Final Thoughts
Chicken pot pie soup is the definition of comfort food. It’s creamy, hearty, and warms you from the inside out. Make a big pot, share it with loved ones, and let it become one of those recipes you’ll turn to whenever you need a little extra coziness. Try it tonight and let your kitchen smell like home
Serve it with this creamy white chicken chili for the ultimate cozy soup night
If you love comfort food soups, you’ll also adore this hearty broccoli cheese soup
For a fun twist, try this cheesy one pot lasagna soup on your next family dinner
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook
Chicken Pot Pie Soup Recipe
Ingredients
- 2 cups shredded chicken breasts, thighs, or rotisserie
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup mushrooms sliced
- 2 potatoes sliced
- 1/2 cup peas
- 1/2 cup corn
- 4 cups chicken stock
- 3 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon thyme
- 2 tablespoons parsley
- Salt and black pepper to taste
Instructions
- Melt butter in a soup pot over medium heat. Add onion, celery, and carrots. Cook until softened and lightly golden, about 5 minutes.
- Add mushrooms and garlic, cooking for another 5 minutes.
- Sprinkle in flour, stirring constantly until golden. Slowly pour in chicken stock and add sliced potatoes. Season with salt and pepper. Bring to a boil, then reduce to a gentle simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer 5 minutes more until creamy and heated through.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.