Chicken pot pie soup has always been one of those recipes I reach for when the weather turns a little moody and I need something warm that actually feels like a hug. I first made it on a weeknight when I was exhausted and craving the flavor of a classic pot pie but definitely not in the mood to wrestle with a crust. The result surprised me. It tasted nostalgic yet somehow lighter and far faster than the original.
If you’re here because you want comfort without the complicated steps, you’re in the right place. This version brings all the creamy richness, tender chicken and cozy vegetables you expect from a pot pie, only in a spoonable, one pot format that makes your kitchen smell incredible in minutes. Let’s get into it.
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Why You'll Love This Recipe
- Comfort in a Bowl: This chicken pot pie soup delivers that same nostalgic flavor you get from a traditional pot pie but without the time, the crust or the hassle. Every spoonful feels cozy in a way that hits the emotional spot most recipes just miss.
- One Pot Simplicity: Everything cooks in a single pot which means less cleanup and more time actually enjoying your meal. Busy weeknights finally get a comforting recipe that does not demand an entire evening.
- Creamy Texture Without Being Heavy: The broth turns velvety and rich while still feeling balanced. You get that smooth, satisfying texture without needing complicated techniques.
- Flexible and Foolproof: Whether you use leftover chicken, rotisserie or freshly cooked meat, the soup comes together easily. It is the kind of recipe that forgives small mistakes and still tastes incredible.
Ingredients You'll Need
- Unsalted butter (6 tablespoons) – Adds richness and helps soften the vegetables at the start.
- Yellow onion (1 cup, chopped) – Brings sweetness and depth to the soup’s base.
- Carrots (2 medium, thinly sliced) – Provide color, slight sweetness and a bit of crunch.
- Celery (2 sticks, finely chopped) – Classic flavor base ingredient that adds aroma and subtle bite.
- White or brown mushrooms (8 ounces, sliced) – Add earthy flavor and meaty texture without being overpowering.
- Garlic (3 cloves, minced) – Boosts the savory notes and rounds out the aromatics.
- All-purpose flour (⅓ cup) – Thickens the soup to that creamy, silky consistency.
- Chicken stock (6 cups) – Forms the flavorful liquid base. Use homemade if possible.
- Salt (3 to 4 teaspoons, or to taste) – Seasoning is key. Add gradually and taste as you go.
- Black pepper (½ teaspoon) – Adds warmth and balances the richness.
- Yukon gold potatoes (1 pound, sliced into ¼ inch pieces) – Hold their shape and add heartiness to each bite.
- Cooked chicken (5 cups, shredded) – Use rotisserie, leftover roast or even poached chicken.
- Frozen peas (1 cup) – Sweet and tender, they add texture and pop.
- Corn (1 cup, frozen or canned) – A touch of sweetness and extra bulk.
- Whipping cream (½ cup) – Makes the soup luscious and smooth. You can use heavy or regular.
- Fresh parsley (¼ cup, chopped, plus more for garnish) – Brightens the flavor and adds a fresh finish.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Aromatics
Melt the butter in a large soup pot over medium heat. Add the chopped onion, sliced carrots and chopped celery. Cook for about 5 to 7 minutes until everything softens and starts to lightly brown. That golden edge builds deep flavor from the start.
Step 2: Add Mushrooms and Garlic
Toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes. The mushrooms should release their moisture and get golden. The garlic should smell rich and toasty but not burnt.
Step 3: Thicken with Flour
Sprinkle in the flour and stir constantly for about 1 minute. This forms the roux that thickens the soup without lumps. It should coat the veggies and turn a light golden color.
Step 4: Build the Broth
Pour in the chicken stock while stirring to avoid any clumps. Add the sliced Yukon gold potatoes, salt and pepper. Bring the pot to a boil then reduce to a simmer. Partially cover and let cook for about 12 to 15 minutes until the potatoes are tender but not falling apart.
Step 5: Add Chicken and Veggies
Once the potatoes are cooked, stir in the shredded chicken, peas, corn, whipping cream and chopped parsley. Let everything simmer together for another 5 minutes so the flavors can blend.
Step 6: Taste and Finish
Before serving, taste and adjust the salt and pepper. Don’t skip this step. The right seasoning brings it all together.
Pro Tips from My Kitchen
✓ Taste as You Go – This soup depends heavily on seasoning. Add salt in stages instead of all at once. It gives you more control and helps the flavors settle naturally.
✓ Let the Vegetables Brown Slightly – A light golden color on the onions, carrots and celery adds surprising depth. It is a tiny step that makes the finished soup taste like it simmered for hours.
✓ Use Rotisserie Chicken When You Are Short on Time – It is fast, tender and already well seasoned. Shred it while warm for the best texture.
✓ Adjust the Thickness – If you prefer a thicker soup, let it simmer a little longer uncovered. For a thinner consistency, add a splash of stock until it feels right.
✓ Cut the Potatoes Evenly – Uniform slices help everything cook at the same pace. It keeps the soup creamy but not mushy.
Frequently Asked Questions about Chicken Pot Pie Soup
Yes, but with a note. Cream-based soups can change texture after freezing. If you want to freeze it, leave out the cream and add it when reheating. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
You can swap the whipping cream with half-and-half or whole milk for a lighter version. Even unsweetened coconut milk can work if you want a dairy-free option, though the flavor will change slightly.
Not as written. The flour used to thicken the soup contains gluten. To make it gluten free, use a slurry of cornstarch and cold water. Mix 2 tablespoons of cornstarch with ½ cup of cold water and stir it in with the cream during the last few minutes.
For deeper flavor, try using homemade chicken stock or adding a splash of white wine before the broth. You can also stir in a bit of grated parmesan or an extra pat of butter at the end for more body.
Absolutely. In fact, it might taste even better the next day. Store it in the fridge for 3 to 4 days and reheat gently on the stovetop. Add a little stock or water if it thickens too much overnight.
Chicken Pot Pie Soup Recipe
Ingredients
- 6 tablespoon unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots thinly sliced into rings
- 2 sticks celery finely chopped
- 8 oz white or brown mushrooms sliced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 lb Yukon gold potatoes peeled and sliced into ¼” thick pieces
- 5 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup corn frozen or canned
- ½ cup whipping cream
- ¼ cup parsley finely chopped, plus more for garnish
Instructions
- Melt the butter in a large soup pot over medium heat. Add the chopped onion, sliced carrots and chopped celery. Cook for about 5 to 7 minutes until everything softens and starts to lightly brown.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until mushrooms are golden and garlic is fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to create a roux. It should coat the veggies and turn a light golden color.
- Slowly pour in the chicken stock while stirring. Add potatoes, salt and pepper. Bring to a boil, then reduce to simmer. Cover partially and cook 12–15 minutes until potatoes are tender.
- Stir in the shredded chicken, peas, corn, whipping cream and chopped parsley. Simmer for another 5 minutes to blend flavors.
- Taste and adjust seasoning before serving. Garnish with extra parsley if desired.
Notes
- Taste as you go for seasoning accuracy.
- Let the veggies brown slightly for deeper flavor.
- Use rotisserie chicken to save time.
- Simmer longer to thicken or add stock to thin.
- Slice potatoes evenly for uniform cooking.
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