Chicken Pot Pie Soup brings all the comfort of classic pot pie into a cozy, spoonable bowl. This rich and creamy rendition combines hearty vegetables, tender chicken, and a silky broth for a soothing meal perfect year‑round. Whether served as a starter or a satisfying main, this recipe is easy enough for weeknight dinners yet indulgent enough for weekend treats. With generous servings and flexible ingredients, it’s a favorite for sharing with family or friends. In this post, you’ll find step‑by‑step instructions, helpful tips, variations, storage advice, nutrition details, and serving ideas to make your experience seamless and flavorful.
Why You’ll Love This Chicken Pot Pie Soup
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All the flavor of chicken pot pie without fussing with crusts or baking
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One‑pot convenience: minimal cleanup, maximum satisfaction
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Flexible to scale up or down for any gathering
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A balanced blend of protein, vegetables, and creamy broth
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Easy to adapt to dietary preferences or ingredient availability
Ingredients
Here are the ingredients you will need to make this delicious Chicken Pot Pie Soup, serving about 10 people:
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6 Tbsp (unsalted) butter
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1 medium yellow onion, chopped (about 1 cup)
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2 medium carrots, thinly sliced into rings
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2 celery sticks, finely chopped
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8 oz mushrooms (white or cremini), sliced
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3 garlic cloves, minced
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⅓ cup all-purpose flour
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6 cups chicken stock (preferably low-sodium)
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3–4 tsp salt (adjust to taste)
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½ tsp black pepper
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1 lb Yukon Gold potatoes, peeled and sliced into ¼‑inch pieces
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5 cups cooked chicken, shredded
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1 cup frozen peas
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1 cup corn (frozen or canned, drained)
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½ cup heavy whipping cream
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¼ cup fresh parsley, finely chopped (plus extra for garnish)
Step‑by‑Step: How to Make Chicken Pot Pie Soup
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Sauté aromatics and vegetables
In a large Dutch oven or heavy soup pot over medium–high heat, melt the 6 Tbsp butter. Add the chopped onion, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to turn lightly golden. -
Add mushrooms and garlic
Stir in the sliced mushrooms and minced garlic. Continue to cook for another 5 minutes or so, until the mushrooms soften and release their moisture. -
Incorporate the flour
Sprinkle the ⅓ cup all-purpose flour over the vegetables. Stir continuously for about 1 minute until the mixture becomes lightly golden and you smell the raw flour mellow. This roux will help thicken the soup. -
Add broth, potatoes, and seasoning
Gradually pour in the 6 cups of chicken stock, stirring to avoid lumps. Add the Yukon Gold potatoes, 3½ tsp salt (reserve a little for later), and ½ tsp black pepper. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook 12–15 minutes or until the potatoes are just tender. -
Add remaining ingredients and finish cooking
Stir in the shredded chicken, frozen peas, and corn. Pour in the ½ cup heavy cream and add the ¼ cup chopped parsley. Bring the soup back to a gentle simmer and cook another 5 minutes, until the peas and corn are warmed through. Taste and adjust seasoning (salt, pepper) as needed. -
Serve and garnish
Ladle the soup into bowls and garnish with additional fresh parsley. Optionally, serve with crusty bread or puff pastry bits atop for a pot pie feel.
Helpful Tips
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Use leftover or rotisserie chicken to save time and effort.
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Don’t overcook potatoes — aim for tender but still holding shape.
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For a more velvety texture, you can blend a small portion (e.g. 1–2 cups) of the cooked soup and stir back in.
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Adjust creaminess by adding more or less whipping cream, or substitute with half-and-half for lighter richness.
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Freeze excess in meal-sized portions (leave out cream, add after thawing) — see Storage section.
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Vary your herbs — thyme, tarragon, or chives make good complements to parsley.
Substitutions and Variations
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Gluten‑free option: Use a gluten-free all-purpose flour blend or cornstarch slurry instead of regular flour.
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Lower-fat version: Replace heavy cream with whole milk or evaporated milk (you may lose some thickness).
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Vegetarian twist: Replace chicken with firm tofu or chickpeas; swap chicken stock for vegetable broth.
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Add other vegetables: Green beans, diced zucchini, or bell pepper can be added for more color and nutrition.
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Spice it up: Smoked paprika, cayenne, or a touch of dried chili flakes add warmth.
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Cheesy version: Stir in ½ to 1 cup shredded cheddar cheese at the end for extra richness.
Storage Instructions
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Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
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Freezer: Leave out the heavy cream when freezing. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge, then reheat gently and stir in cream before serving.
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Reheating: Warm gently over low heat, stirring often to prevent scorching. Add a splash of stock or water if it becomes too thick.
Nutritional Information
(Approximate per serving — 10 servings)
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Calories: 363 kcal
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Protein: 25 g
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Carbohydrates: 25 g
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Fat: 18 g
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Fiber, vitamins, and minerals depend on your vegetables and stock choices
Keep in mind that variations (cream amount, extra veggies, substitutions) will shift the macro and micro nutrient totals.
Serving Suggestions
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Serve with crusty bread or dinner rolls to soak up the soup
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Top with puff pastry shards or biscuit bits for pot pie flair
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A side salad (mixed greens with vinaigrette) brings freshness
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Sprinkle with extra parsley or chives for color
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Grate a touch of Parmesan cheese over each bowl before serving
Frequently Asked Questions About Chicken Pot Pie Soup
Can I make this soup in an Instant Pot or slow cooker?
Yes! For Instant Pot, sauté veggies using “Sauté” mode, then add broth, potatoes, chicken, and seasonings. Cook on high pressure for 7–8 minutes, then quick release. Stir in cream and peas at the end. For slow cooker, sauté vegetables in a pan first, then transfer all ingredients (except peas and cream) to slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Add cream and peas near the end and heat through.
My soup is too thin or too thick — how do I fix it?
If too thin, whisk in a mixture of 1 Tbsp flour (or cornstarch) plus a little water, then simmer until thickened. Or blend part of the soup and stir back in. If too thick, stir in more stock or water a little at a time until desired consistency.
Can I omit the cream?
You can reduce or omit cream — the soup will be less luxurious but still flavorful. For reduced-fat options, swap cream with whole milk or light cream and monitor consistency.
Is it safe to freeze with all ingredients?
It’s better to freeze before adding the cream and peas. Cream can separate after freezing. Once thawed, reheat gently and stir in cream and peas. This helps maintain texture and flavor.
Can I use other proteins instead of chicken?
Yes — leftover turkey or cooked ham both work well. You can even use a plant-based chicken substitute for a vegetarian version (with vegetable stock).
Final thought
Thank you for choosing this Chicken Pot Pie Soup recipe — it’s one of my absolute favorites when I want hearty comfort without the fuss of baking a full pot pie. I hope you enjoy the creamy texture, the mix of vegetables, and that warm, savory flavor in every spoonful. It’s designed to be flexible, forgiving, and crowd-pleasing, and I can’t wait for you to make it your own. From my kitchen to yours, happy cooking!
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Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
Chicken Pot Pie Soup is everything you love about the classic dish—without the crust. It’s creamy, hearty, and packed with tender chicken, vegetables, and comforting flavor in every spoonful. This easy one-pot meal is perfect for family dinners, meal prep, or cozy nights in.
Ingredients
6 Tbsp unsalted butter
1 medium yellow onion, chopped (1 cup)
2 medium carrots, sliced into rings
2 celery sticks, finely chopped
8 oz mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
3–4 tsp salt (to taste)
1/2 tsp black pepper
1 lb Yukon Gold potatoes, sliced 1/4″ thick
5 cups cooked shredded chicken
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup heavy whipping cream
1/4 cup chopped parsley, plus more for garnish
Instructions
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Sauté aromatics and vegetables
In a large Dutch oven or heavy soup pot over medium–high heat, melt the 6 Tbsp butter. Add the chopped onion, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to turn lightly golden. -
Add mushrooms and garlic
Stir in the sliced mushrooms and minced garlic. Continue to cook for another 5 minutes or so, until the mushrooms soften and release their moisture. -
Incorporate the flour
Sprinkle the ⅓ cup all-purpose flour over the vegetables. Stir continuously for about 1 minute until the mixture becomes lightly golden and you smell the raw flour mellow. This roux will help thicken the soup. -
Add broth, potatoes, and seasoning
Gradually pour in the 6 cups of chicken stock, stirring to avoid lumps. Add the Yukon Gold potatoes, 3½ tsp salt (reserve a little for later), and ½ tsp black pepper. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook 12–15 minutes or until the potatoes are just tender. -
Add remaining ingredients and finish cooking
Stir in the shredded chicken, frozen peas, and corn. Pour in the ½ cup heavy cream and add the ¼ cup chopped parsley. Bring the soup back to a gentle simmer and cook another 5 minutes, until the peas and corn are warmed through. Taste and adjust seasoning (salt, pepper) as needed. -
Serve and garnish
Ladle the soup into bowls and garnish with additional fresh parsley. Optionally, serve with crusty bread or puff pastry bits atop for a pot pie feel.
Notes
For a lighter version, swap heavy cream with whole milk.
Freeze before adding cream and peas for best texture.
Garnish with extra parsley or puff pastry bits for pot pie flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 363
- Carbohydrates: 25g
- Protein: 25g