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This creamy chicken pot pie soup is a hearty comfort food recipe made with tender chicken, vegetables, potatoes, and a rich broth. A simple one-pot meal that’s perfect for weeknight dinners, meal prep, or cold weather cooking.

Ingredients

6 Tbsp unsalted butter
1 medium yellow onion (about 1 cup), chopped
2 medium carrots, thinly sliced into rings
2 celery stalks, finely chopped
8 oz white or brown mushrooms, sliced
3 garlic cloves, minced
⅓ cup all-purpose flour
6 cups chicken stock
3–4 tsp salt, to taste
½ tsp black pepper
1 lb Yukon gold potatoes, peeled and sliced ¼-inch thick
5 cups cooked chicken, shredded
1 cup frozen peas
1 cup corn (frozen or canned)
½ cup heavy whipping cream
¼ cup fresh parsley, finely chopped (plus more for garnish)

Instructions

In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Stir in the mushrooms and garlic, cooking for another 5 minutes until tender.
Sprinkle in the flour and stir constantly for 1 minute until lightly golden.
Gradually pour in the chicken stock while stirring, then add the potatoes, salt, and black pepper. Bring to a boil, reduce the heat, and let simmer partially covered for 12–15 minutes, or until the potatoes are tender.
Stir in the shredded chicken, peas, corn, cream, and parsley. Bring back to a gentle simmer and cook for 5 more minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed. Remove from heat and garnish with additional parsley before serving.

Why You’ll Love This Recipe

This Chicken Pot Pie Soup is hearty, creamy, and comforting—just like a classic chicken pot pie but without the crust. It’s an easy one-pot meal that combines tender chicken, vegetables, and a rich, flavorful broth perfect for cozy dinners or meal prep.

Tips

Use pre-cooked rotisserie chicken to save time.
Cut vegetables evenly so they cook at the same rate.
For extra creaminess, mash a few potato slices in the pot before adding cream.
Adjust thickness by adding more stock if you prefer a lighter soup.

Variations and Substitutions

Gluten-Free: Substitute the flour with a gluten-free flour blend or cornstarch slurry.
Dairy-Free: Use plant-based butter and replace the cream with coconut cream.
Extra Flavor: Add fresh thyme, rosemary, or a bay leaf while simmering.
Low-Carb: Replace potatoes with cauliflower florets.

FAQs

Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of stock if it thickens too much.

Can I freeze Chicken Pot Pie Soup?
Yes, but freeze before adding the cream for the best texture. Stir in cream after reheating.

Can I use raw chicken instead of cooked?
Yes, simmer raw chicken breasts or thighs in the stock until fully cooked, then shred and return to the pot.

Serving

Serve hot with crusty bread, biscuits, or a side salad for a complete meal. A sprinkle of fresh herbs or cracked black pepper makes a perfect finishing touch.

Suggestions

Pair with buttery dinner rolls to mimic the flavor of pot pie crust.
Top with puff pastry croutons or pie crust pieces for a fun twist.
Add a dash of hot sauce for a spicy kick.