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Creamy chicken pot pie soup in a white bowl with peas, carrots, and biscuits.

Chicken Pot Pie Soup

Ely Rechard
Chicken Pot Pie Soup is thick, creamy, and loaded with cozy flavor. Everything you love about classic pot pie without the crust!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 375 kcal

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.
Keyword chicken pot pie soup, cozy soup, one pot chicken soup