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.

Chicken Pot Pie Soup (Creamy, Hearty & Amazing Comfort)

Name: Chicken Pot Pie Soup (Creamy, Hearty & Amazing Comfort)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

Scale

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

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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