Chicken Pot Pie Soup Recipe

Ash Tyrrell

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.

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Prep Time 15

Cook Time 30

Servings: 6

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

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.

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.