Chicken Pot Pie Soup Recipe: Creamy, Cozy Comfort in a Bowl
The first time I made this Chicken Pot Pie Soup, I was honestly blown away. It was like a warm hug in a bowl—creamy, hearty, and so comforting. I didn’t even miss the crust from a traditional pot pie!
It was everything I wanted on a chilly night but way easier to make. This recipe quickly became one of my favorite one-pot meals, especially when I’m craving something cozy and satisfying without a ton of effort.
Ingredients
Here’s what you’ll need to make this creamy, dreamy soup. I’ve added a few quick notes and tips to help you get the best flavor!
- 4 tablespoons unsalted butter – gives the soup a rich base
- 1 medium yellow onion, diced – adds a mild, sweet flavor
- 2 large carrots, peeled and chopped – for color and natural sweetness
- 2 celery stalks, sliced – builds savory depth
- 1 cup mushrooms, sliced – fresh mushrooms add umami (don’t use canned)
- 3 cloves garlic, minced – fresh garlic brings more punch
- ⅓ cup all-purpose flour – helps thicken the soup
- 4 cups chicken stock – homemade or low-sodium store-bought for the best taste
- 2 medium Yukon gold potatoes, peeled and diced – they hold shape and add creaminess
- 2 cups cooked chicken, shredded – leftover rotisserie works perfectly
- 1 cup frozen peas – adds sweetness and color
- 1 cup corn kernels – fresh or frozen, but not canned
- ¾ cup heavy cream – for that luscious, creamy finish
- 2 tablespoons fresh parsley, chopped – adds freshness to balance richness
- Salt and black pepper to taste
Note: This recipe serves about 4 to 6 people generously.
Variations
Want to make it your own? Here are a few tasty twists I’ve tried and loved.
- Dairy-Free: Use coconut cream or a dairy-free alternative instead of heavy cream.
- Gluten-Free: Swap flour for a cornstarch slurry (2 tablespoons cornstarch + 3 tablespoons water).
- Low-Carb Option: Skip the potatoes and use cauliflower florets.
- Extra Flavor: A pinch of smoked paprika or thyme gives it a flavor boost!
- Meat-Free: Sub in tofu or extra mushrooms and use veggie broth.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
To make this easy and efficient, here’s what you’ll need:
- Dutch Oven or Large Pot – for sautéing and simmering everything in one pan
- Knife and Cutting Board – essential for prepping all your fresh veggies
- Wooden Spoon or Silicone Spatula – great for stirring the soup as it thickens
- Measuring Cups and Spoons – to keep everything accurate
How to Make Chicken Pot Pie Soup?
This recipe is simple to follow and even easier to love. Here’s how I make it every single time.
Sauté the Base Veggies
I start by melting butter in a Dutch oven over medium heat. Once it’s bubbling, I toss in the diced onions, carrots, and celery. I let these cook for about 5 to 7 minutes until they soften and begin to brown slightly. This step really brings out their natural sweetness.
Add Mushrooms and Garlic
Next, I stir in the mushrooms and minced garlic. As they cook, the mushrooms release moisture and then start to brown—this adds incredible flavor to the soup. I cook them until everything smells amazing, about 4 more minutes.
Build the Broth
Now I sprinkle the flour over the veggies and stir it in, cooking for about a minute to get rid of the raw flour taste. Then, I slowly pour in the chicken stock, stirring constantly so the mixture stays smooth. I add the diced potatoes and season everything with salt and pepper. This simmers for 15 minutes until the potatoes are fork-tender.
Mix in Chicken and Veggies
Once the base is ready, I stir in the cooked shredded chicken, frozen peas, and corn. These don’t need much time—just about 5 minutes of gentle simmering to warm through and blend flavors beautifully.
Finish with Cream and Herbs
Finally, I pour in the heavy cream and sprinkle in fresh parsley. I give it one last stir, taste for seasoning, and let it simmer gently for another minute. It turns out thick, creamy, and absolutely delicious every single time.
Additional Tips for Making This Recipe Better
After making this countless times, here are some of my go-to tricks for getting it just right:
- Use rotisserie chicken – It saves time and adds flavor.
- Dice veggies evenly – So everything cooks at the same rate.
- Don’t rush the simmer – The longer it simmers, the more the flavors develop.
- Adjust seasoning last – After the cream goes in, check if it needs more salt or pepper.
- Leftover tip – If it thickens too much the next day, add a splash of broth or cream while reheating.
How to Serve Chicken Pot Pie Soup?
This soup is cozy enough for a solo dinner and elegant enough for guests. I love serving it with warm, buttery biscuits or a slice of crusty bread for dipping. A sprinkle of fresh parsley on top adds brightness and a pop of color. For something fancier, I serve it in wide soup bowls with cracked black pepper on top and a drizzle of cream.
Nutritional Information
Here’s a quick breakdown per serving, so you know exactly what you’re eating:
- Calories: 363
- Protein: 25g
- Carbohydrates: 25g
- Fat: 18g
Make Ahead and Storage
- Make-Ahead: You can make this a day in advance—the flavors get even better! Just let it cool completely before storing.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring often.
- Freezing: Let the soup cool, then pour it into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Add a little extra cream when warming it up to restore its silky texture.
Why You’ll Love This Recipe?
This soup has become one of my personal favorites for so many reasons. Here’s why you’ll fall in love with it too:
- Creamy and Comforting: The texture is rich without being heavy, and it just feels like comfort food done right.
- One-Pot Meal: Less mess, less cleanup, and perfect for busy nights.
- Highly Adaptable: You can make it gluten-free, dairy-free, or veggie-based depending on your needs.
- Perfect for Leftovers: It keeps well and is even better the next day.
- Crust-Free but Delicious: All the cozy vibes of chicken pot pie—without having to deal with dough.
Chicken Pot Pie Soup Recipe
Ingredients
Method
- I start by melting butter in a Dutch oven over medium heat. Once it’s bubbling, I toss in the diced onions, carrots, and celery. I let these cook for about 5 to 7 minutes until they soften and begin to brown slightly. This step really brings out their natural sweetness.
- Next, I stir in the mushrooms and minced garlic. As they cook, the mushrooms release moisture and then start to brown—this adds incredible flavor to the soup. I cook them until everything smells amazing, about 4 more minutes.
- Now I sprinkle the flour over the veggies and stir it in, cooking for about a minute to get rid of the raw flour taste. Then, I slowly pour in the chicken stock, stirring constantly so the mixture stays smooth. I add the diced potatoes and season everything with salt and pepper. This simmers for 15 minutes until the potatoes are fork-tender.
- Once the base is ready, I stir in the cooked shredded chicken, frozen peas, and corn. These don’t need much time—just about 5 minutes of gentle simmering to warm through and blend flavors beautifully.
- Finally, I pour in the heavy cream and sprinkle in fresh parsley. I give it one last stir, taste for seasoning, and let it simmer gently for another minute. It turns out thick, creamy, and absolutely delicious every single time.
Notes
- Use rotisserie chicken – It saves time and adds flavor.
- Dice veggies evenly – So everything cooks at the same rate.
- Don’t rush the simmer – The longer it simmers, the more the flavors develop.
- Adjust seasoning last – After the cream goes in, check if it needs more salt or pepper.
- Leftover tip – If it thickens too much the next day, add a splash of broth or cream while reheating.
