Chicken Pot Pie Soup

Chicken pot pie soup checks every box when it comes to cozy crowd-pleasing dinners. You get all the creamy nostalgia and deep flavor of classic chicken pot pie in one easy pot and you do not even have to think about baking a crust. On chilly nights there is nothing more comforting than settling in with a big bowl of this soup and a warm biscuit on the side.

I first pulled this recipe together when we ran out of puff pastry right before a family gathering. The soup was such a hit everyone now asks for it when they visit.

Ingredients

• Unsalted butter: gives the soup a creamy base and rich mouthfeel. Always use good quality butter for the best flavor
• Yellow onion: brings natural sweetness and depth
• Carrots: add color and subtle natural sweetness. Look for firm and brightly colored carrots
• Celery: contributes essential classic pot pie flavor and aromatic notes. Fresh celery with crisp stalks works best
• White or brown mushrooms: bring umami and earthiness. Choose mushrooms with smooth caps and no dark spots
• Fresh garlic: for savory balance. Use plump cloves for full flavor
• All-purpose flour: thickens the broth and creates a velvety texture
• Chicken stock: delivers richness and enhances the savory notes. Go for low sodium to better control salt
• Salt and black pepper: are essential for seasoning. Taste and adjust as you go
• Yukon gold potatoes: add a satisfying creamy texture. Pick smooth unblemished potatoes for best results
• Cooked shredded chicken: is the star of the show. Rotisserie chicken or leftover roast chicken keeps it simple
• Frozen peas and corn: provide classic sweetness and punchy color. Frozen peas stay greener and sweeter
• Whipping cream: finishes the soup with silky luxury. Use fresh cream for richness
• Parsley: brings in a pop of color and freshness. Opt for flat-leaf for the best flavor

Instructions

Melt the butter:

Place a large Dutch oven or soup pot on medium high heat. Add the butter and let it melt fully until just beginning to foam. This will coat the base and set the stage for a flavorful sauté

Sauté aromatics:

Add the chopped onions celery and carrots. Stir occasionally for five to seven minutes. The vegetables should soften and turn lightly golden which brings out their natural sweetness

Add mushrooms and garlic:

Toss in the sliced mushrooms and minced garlic. Keep cooking another five minutes so the mushrooms can release their moisture and the garlic becomes fragrant

Build the roux:

Sprinkle in the flour and stir constantly for one minute. You want the flour to go from pale to golden and lose its raw taste. This step thickens the soup

Simmer with stock and potatoes:

Pour in the chicken stock followed by the potato slices salt and pepper. Increase the heat until it starts boiling. Then reduce to a gentle simmer cover partly and cook for twelve to fifteen minutes. The potatoes should just reach fork tender

Add chicken vegetables and cream:

Incorporate the shredded chicken frozen peas corn whipping cream and parsley. Let the mixture return to a gentle simmer for another five minutes. The peas and corn should brighten up and become tender

Adjust seasoning and finish:

Taste the soup and add more salt and pepper if needed. Once you are happy with the flavor remove from heat and get ready to serve

Mushrooms are my favorite here for their earthy complexity. Every time I make this soup it reminds me of helping my grandmother with her Sunday pot pies and how her kitchen always smelled like warmth and love.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors get even deeper after a night in the fridge. To reheat warm gently over medium low heat on the stove stirring often so it does not stick. If the soup has thickened a bit just add a splash of stock or water to loosen.

Ingredient Substitutions

No Yukon gold potatoes on hand? Red potatoes or even sweet potatoes are a fun swap. Turkey works beautifully instead of chicken especially after the holidays. Lactose sensitive? Use a plant based cream substitute and the soup still comes out deliciously rich.

Serving Suggestions

Chicken pot pie soup shines next to buttery biscuits or a crusty loaf of sourdough for dunking. For a lighter touch serve with a crisp side salad dressed simply with lemon juice and olive oil. Garnish with extra parsley for a fresh finish.

Cultural Context

Classic chicken pot pie is an American comfort food staple. The pie’s roots go back centuries and are all about making the most of simple humble ingredients. Transforming the dish into soup is a time saving twist born out of busy weeknights and a need for pure coziness.

Seasonal Adaptations

Add chopped fresh herbs like dill in spring for brightness Toss in green beans or summer squash during the warmer months Roasted butternut squash or parsnips add delicious fall flavor

Success Stories

Readers often tell me they made this for a family dinner and the pot was scraped clean in minutes. My neighbor even doubled the batch for a new parent meal train and it was loved by everyone from toddlers to grandparents.

Freezer Meal Conversion

After cooking allow the soup to cool completely. Transfer to freezer safe containers leaving a bit of space for expansion. Freeze for up to three months. Thaw in the refrigerator overnight then reheat gently on the stove.

This soup transforms classic comfort into an easy weeknight meal. Every spoonful is cozy filling and deeply satisfying.

Common Recipe Questions

→ Can I use rotisserie chicken for this dish?

Absolutely, rotisserie chicken works well and adds convenience, making the soup preparation even quicker.

→ How do I thicken the soup base?

The soup is thickened by stirring in all-purpose flour after sautéing the vegetables and before adding chicken stock.

→ What vegetables can I substitute?

Feel free to swap carrots for parsnips, or use green beans instead of peas or corn to suit your preference.

→ How can I make this dairy-free?

Replace the whipping cream with full-fat coconut milk or a dairy-free alternative for a creamy texture.

→ What’s the best way to reheat leftovers?

Gently reheat on the stove over low heat, adding a splash of broth or cream if needed to maintain creaminess.

→ Are there tips for making ahead?

Prepare the soup in advance and store chilled; add parsley just before serving for fresh flavor and color.