Chicken Pot Pie Soup Recipe

Why I Love This Recipe

I love this soup because it captures everything I crave about chicken pot pie—comforting flavor, creamy texture, and satisfying heartiness—without the fuss of making a crust. It’s also flexible: I can use leftover chicken or rotisserie, swap in my favorite veggies, or make it ahead for easy family dinners. Plus, the one-pot method means less cleanup, which is always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 Tbsp unsalted butter

• 1 medium yellow onion (1 cup chopped)

• 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-inch thick)

• 3–4 tsp salt (or to taste)

• 1/2 tsp black pepper

• 5 cups cooked chicken (shredded)

• 1 cup frozen peas

• 1 cup corn (frozen or canned)

• 1/2 cup heavy whipping cream

• 1/4 cup parsley (finely chopped, plus extra for garnish)

Directions

1. I heat a Dutch oven or large pot over medium-high and melt the butter.

2. I add onion, celery, and carrots, sautéing for 5–7 minutes until softened and lightly golden.

3. I stir in mushrooms and garlic, cooking for another 5 minutes until tender.

4. I add flour and cook for 1 minute, stirring constantly, until golden and fragrant.

5. I pour in the chicken stock, add potatoes, salt, and pepper, then bring to a boil. I reduce heat, partially cover, and simmer for 12–15 minutes, until potatoes are tender.

6. I stir in shredded chicken, peas, corn, cream, and parsley. I simmer for 5 more minutes until everything is heated through and the soup is creamy.

7. I taste and adjust seasoning before serving hot, garnished with extra parsley.

Servings and Timing

• Yield: 6 servings

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Vegetarian: I swap chicken for mushrooms or chickpeas and use vegetable stock.

• Dairy-free: I replace cream with coconut milk or a dairy-free substitute.

• Gluten-free: I thicken with cornstarch instead of flour.

• Herby: I add fresh thyme or rosemary along with the parsley.

• Shortcut version: I use rotisserie chicken to save time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream to refresh the texture. The soup can also be frozen for up to 3 months—just cool completely first, then reheat slowly on the stove.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly. I add it after the potatoes are tender so it doesn’t dry out.

How can I make the soup thicker?

I whisk a little more flour into cream or use a cornstarch slurry to thicken it further.

Can I freeze chicken pot pie soup?

Yes, I freeze cooled portions in freezer-safe containers for up to 3 months. Reheat slowly to preserve the creamy texture.

What can I use instead of heavy cream?

Half-and-half, whole milk, or unsweetened coconut milk all work as substitutes.

Can I make this in a slow cooker?

Yes! I sauté the vegetables and chicken first, then cook everything on low for 6–8 hours or high for 3–4 hours. I stir in the cream in the last 30 minutes.

Conclusion

This chicken pot pie soup is everything I love about comfort food: hearty, creamy, and full of classic flavors. It’s an easy, one-pot recipe that feels special enough for company but simple enough for a weeknight dinner. Whether I pair it with biscuits, bread, or just enjoy it as is, it always leaves me warm and satisfied.

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