Chicken Pot Pie Soup Recipe

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

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

Hearty chicken pot pie soup with shredded chicken, carrots, peas, and mushrooms in a creamy golden broth.

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

  1. Melt butter in a soup pot over medium heat. Add chopped onion, celery, and carrots. Cook until softened and lightly golden, about 5 minutes
  2. Stir in mushrooms and garlic. Let them soften for 5 minutes
  3. 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
  4. Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer 5 minutes more until everything is creamy and heated through
  5. Taste and adjust seasoning. Serve hot with fresh parsley sprinkled on top
Creamy chicken pot pie soup ready to serve in a rustic white bowl with carrots, peas, mushrooms, and tender chicken, garnished with fresh parsley.

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

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Hearty chicken pot pie soup with shredded chicken, carrots, peas, and mushrooms in a creamy golden broth.

Chicken Pot Pie Soup Recipe


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  • Author: Ely
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

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 still bringing all that comforting flavor you crave.


Ingredients

Scale
  • 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

  1. Melt butter in a soup pot over medium heat. Add onion, celery, and carrots. Cook until softened and lightly golden, about 5 minutes.
  2. Add mushrooms and garlic, cooking for another 5 minutes.
  3. 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.
  4. Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer 5 minutes more until creamy and heated through.
  5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Notes

Cut vegetables evenly so they cook consistently. Add peas at the end for best color. Thicken with cornstarch slurry or extra flour if desired. Store in fridge up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock if thickened.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 80mg

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