When the weather cools and the days feel slower, there’s something deeply comforting about a steaming bowl of chicken pot pie soup. It smells like home — buttery, rich, and familiar. Every spoonful feels like a cozy blanket on a cold night, warming you from the inside out.
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What Is Chicken Pot Pie Soup?
Chicken pot pie soup is a creamy, hearty version of the classic pie — without the crust. It’s loaded with tender chicken, chunky vegetables, and a rich, savory broth that thickens into something luxurious and satisfying. This easy chicken pot pie soup recipe brings all the same nostalgic flavors into one simple pot, making it perfect for weeknights or lazy weekends.
Why You’ll Love This Recipe
You’ll love how this creamy chicken soup feels like comfort made easy. It uses one pot, cooks in about 40 minutes, and fills the kitchen with a buttery aroma that’s hard to resist. Families adore its familiar taste, and you can easily tweak it to fit what’s in your fridge. It’s the kind of meal that invites everyone to slow down, sit together, and enjoy.
Key Ingredients
Chicken
Use about 5 cups of shredded cooked chicken, or one pound of fresh boneless, skinless chicken breasts or thighs. Rotisserie chicken works beautifully when you want to save time.
Vegetables
Carrots, celery, onions, mushrooms, potatoes, peas, and corn make up the heart of this soup. Their colors and textures create that signature pot pie feel. Chop everything evenly so it cooks perfectly.
Aromatics & Seasoning
Garlic, parsley, salt, pepper, and a touch of thyme add depth. These small details make the soup taste like it’s been simmering all day.
Broth, Cream & Thickener
A mix of chicken stock, heavy cream, and flour creates that creamy, silky texture everyone loves. For dairy-free versions, use almond or coconut milk. If you need it gluten-free, replace flour with cornstarch slurry.
Essential Kitchen Tools
You’ll need a large pot or Dutch oven, a sharp knife, a cutting board, a whisk, a ladle, and a few measuring cups and spoons. That’s it. Keep it simple and stress-free.
Step-by-Step Instructions
Prep the Ingredients
Chop your vegetables and measure everything ahead. This keeps cooking smooth and relaxed.
Sauté and Build Flavor
Melt butter in your pot over medium-high heat. Add onion, carrots, and celery. Sauté for about seven minutes until soft and fragrant. Then stir in mushrooms and garlic. The smell at this point will make you smile.
Thicken and Simmer
Sprinkle in flour and stir for one minute until golden. Pour in chicken stock slowly while whisking. Add potatoes, salt, and pepper. Bring to a gentle boil, then cover and simmer for about 15 minutes until the potatoes are tender.
Add Chicken and Finish
Stir in your chicken, peas, corn, cream, and parsley. Simmer for another five minutes until everything melds together. Taste, adjust salt and pepper, and get ready to serve.
Tips for Perfect Chicken Pot Pie Soup
Sauté slowly to deepen flavor. Add peas at the end to keep them bright green. Use low heat when reheating so the cream doesn’t separate. For fun, top your bowl with puff pastry pieces or a biscuit for that “pie” moment.
Serving Suggestions
Serve chicken pot pie soup hot with crusty bread or homemade biscuits. Add a green salad on the side if you want a little freshness. Sprinkle with extra parsley or cracked black pepper to finish.
Variations and Substitutions
For a vegetarian version, skip the chicken and use more mushrooms with vegetable broth. To make it dairy-free, swap the cream for coconut or almond milk. For gluten-free soup, use cornstarch instead of flour. Try adding leeks, green beans, or even sweet potatoes for a seasonal twist.
Storing and Freezing
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of cream or broth. You can also freeze it for up to three months once it cools.
Chicken Pot Pie Soup Recipe Card
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Chicken Pot Pie Soup (Creamy, Hearty & Amazing Comfort)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy, hearty Chicken Pot Pie Soup filled with tender chicken, potatoes, peas, corn, and carrots in a buttery, savory broth. One-pot, comforting, and perfect for cozy nights.
Ingredients
6 Tbsp unsalted butter
1 medium yellow onion, chopped (1 cup)
2 medium carrots, thinly sliced into rings
2 celery sticks, finely chopped
8 oz white or brown mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
1 lb Yukon gold potatoes, peeled and sliced 1/4” thick
3–4 tsp salt, or to taste
1/2 tsp black pepper
1 tsp dried thyme (optional)
5 cups shredded cooked chicken (or 1 lb boneless, skinless chicken breasts/thighs, cut bite-sized)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup heavy whipping cream
1/4 cup parsley, finely chopped, plus more for garnish
Instructions
1. Melt butter in a large pot over medium-high heat.
2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in mushrooms and garlic. Cook 5 more minutes until fragrant.
4. Sprinkle flour and stir for 1 minute until lightly golden.
5. Slowly whisk in chicken stock until smooth.
6. Add potatoes, salt, pepper, and thyme. Bring to a gentle boil.
7. Reduce to a simmer, cover, and cook 12–15 minutes until potatoes are tender.
8. Stir in chicken, peas, corn, cream, and parsley.
9. Simmer for 5 minutes until everything is heated through.
10. Taste, adjust seasoning, and serve hot with bread or biscuits.
Notes
Uniform chopping helps ingredients cook evenly.
Add peas near the end for bright color.
For thicker soup, add extra flour or a cornstarch slurry.
Rotisserie chicken saves time.
Dairy-free: replace cream with coconut or almond milk.
Gluten-free: use cornstarch instead of flour.
Refrigerate up to 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
More Such Recipes
If you love cozy, one-pot meals, you might also enjoy Italian Penicillin Soup for Immune-Boosting Comfort, Sausage Potato Soup for Hearty One-Pot Dinners, Slow Cooker Chicken Noodle Soup for Classic Comfort Food, and Creamy Cajun Potato Soup with a Spicy Twist.
FAQs
What’s in chicken pot pie soup?
It’s made with chicken, potatoes, carrots, celery, peas, corn, mushrooms, onions, and a creamy chicken broth base.
What is chicken pot pie made of?
Classic chicken pot pie has similar ingredients but includes a flaky crust. This soup version keeps everything except the crust for easier cooking.
What goes with chicken pot pie soup?
Crusty bread, biscuits, or a simple salad pair beautifully. Even a light sandwich works well.
Is chicken pot pie healthy or unhealthy?
It’s hearty but balanced. Using lean chicken and adding lots of vegetables keeps it wholesome.
Final Thoughts
Chicken pot pie soup feels like the food equivalent of a warm hug. It’s creamy, flavorful, and flexible enough for any kitchen. Whether you’re cooking for family or just craving comfort, this dish always delivers that “home again” feeling. Try it soon and let me know how it turns out. You can also share your creations with me on Pinterest or Facebook.