I can’t even begin to tell you how comforting this Chicken Pot Pie Soup Recipe is! The first time I made it, I was bowled over by how hearty, creamy, and flavorful it turned out. It has all the nostalgia of a classic chicken pot pie, but without the extra effort of making a crust. Honestly, this has become my ultimate go-to for cozy meals.
What I love most is how it warms you up from the inside out. Whether I’m serving it on a lazy Saturday afternoon or as an easy one-pot weeknight meal, it never fails to satisfy. Plus, the ingredients are simple pantry staples that come together beautifully. If you haven’t tried making it, trust me, this is one soup that feels like a warm hug in a bowl.
Why You’ll Love This Recipe?
This recipe for a creamy, comforting, and hassle-free Chicken Pot Pie Soup that delivers all the flavors you love—without the crust! 🍲✨
Creamy and Comforting
Every spoonful is rich and velvety, with all the flavors you’d expect from a classic chicken pot pie.
A One-Pot Wonder
No need to dirty multiple dishes! This soup is made entirely in one pot, saving you time and cleanup.
Versatile and Customizable
From using leftover rotisserie chicken to swapping out vegetables, this recipe adapts to whatever you have in your kitchen.
No Fuss Crust-Free Delight
There’s no need to make a crust, but it’s still loaded with all the goodness you love.
Perfect for Meal-Prep
It stores well and tastes even better the next day, making it great for leftovers or freezing for later.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- Unsalted butter
- Yellow onion
- Carrots
- Celery
- Mushrooms
- Garlic
- All-purpose flour
- Chicken stock
- Yukon gold potatoes
- Cooked chicken
- Frozen peas
- Corn
- Heavy cream
- Fresh parsley
Variations
- Gluten-Free Option
Swap the flour for a cornstarch slurry to thicken the soup without gluten. - Vegetarian-Friendly
Replace the chicken with hearty mushrooms or tofu, and use vegetable stock instead of chicken stock. - Extra Creamy
Add a splash of half-and-half or use full-fat cream for a richer flavor. - Spice It Up
Add a pinch of cayenne pepper or smoked paprika for an unexpected kick!
Equipment You’ll Need
- Dutch Oven or Soup Pot: Perfect for sautéing and simmering.
- Knife and Cutting Board: Great for chopping vegetables.
- Wooden Spoon: Ideal for stirring as the soup thickens.
- Measuring Cups and Spoons: For precise measurements.
How to Make Chicken Pot Pie Soup?
Follow these steps to make a rich and comforting Chicken Pot Pie Soup—all the flavors of the classic dish in a cozy, one-pot meal! 🍲✨
Sauté the Vegetables 🥕
Start by melting butter in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and start to brown slightly for that caramelized flavor.
Add Mushrooms and Garlic 🍄
Throw in sliced mushrooms and minced garlic, letting them sauté until the mushrooms are golden and aromatic. This step boosts the overall depth of flavor for the soup.
Create the Base 🥣
Sprinkle flour over the veggies, stirring constantly for a minute. Slowly pour in the chicken stock while continuously stirring. Add sliced potatoes and season with salt and pepper. Bring the mixture to a boil before lowering the heat to simmer until the potatoes are nice and tender.
Stir in the Chicken and Veggies 🐓
Now, stir in shredded cooked chicken, frozen peas, and corn. Simmer for about 5 more minutes to allow the flavors to meld together.
Finish with Cream and Parsley 🌿
Finally, add a generous splash of heavy cream and chopped parsley to the pot. Give it one last stir, taste, and adjust the seasonings if needed. Serve piping hot with your favorite bread or biscuits.
Tips for Making the Recipe
- Use Fresh Ingredients
Fresh vegetables and quality chicken stock make all the difference in flavor. - Don’t Skip the Sauté
Properly caramelizing your veggies adds an extra depth of taste that elevates the soup. - Prepare Ahead of Time
Chop all your vegetables and shred the chicken beforehand to make things even quicker. - Season to Taste
Every palate is different, so taste the soup at the end and adjust salt and pepper as needed.
How to Serve Chicken Pot Pie Soup?
This soup is a meal in itself, but it pairs wonderfully with warm, crusty bread or flaky biscuits. Serve it in a deep bowl and garnish with a sprinkle of freshly chopped parsley for a pop of color.
For a cozy dinner vibe, add a side salad with vinaigrette to balance the richness of the soup. If you’re entertaining, this dish looks lovely in rustic soup bowls with a small ramekin of extra cream on the side.
Nutritional Information
Here’s a quick nutritional breakdown per serving of this hearty soup:
- Calories: 363
- Protein: 25g
- Carbohydrates: 25g
- Fat: 18g
Make Ahead and Storage
If you’re planning ahead, this soup is an excellent option. It can be kept in the refrigerator for up to 4 days. Just make sure to store it in an airtight container.
Want to freeze it? That works too! Simply cool the soup completely, pour it into freezer-safe containers, and freeze for up to 2 months. When reheating, thaw it overnight in the fridge and warm it slowly on the stovetop, stirring occasionally. For best results, add a splash of cream while reheating to bring back its luscious texture.
Chicken Pot Pie Soup is the ultimate remedy for chilly days or when you just need a comforting meal. Its rich, creamy base, tender chicken, and perfectly cooked vegetables make every bite unforgettable. Give it a try and watch it quickly become a family favorite!
For a visual guide, watch the full recipe video here:
Chicken Pot Pie Soup Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion chopped (1 cup)
- 2 medium carrots thinly sliced into rings
- 2 celery sticks finely chopped
- 8 ounces white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes peeled and sliced into 1/4-inch thick pieces
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup corn frozen or canned
- 1/2 cup whipping cream
- 1/4 cup finely chopped parsley plus more for garnish
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat and melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots, then sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
- Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until softened.
- Sprinkle in 1/3 cup of flour and stir continuously for 1 minute until lightly golden.
- Pour in 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are just tender.
- Stir in the shredded chicken, frozen peas, and corn, followed by 1/2 cup of heavy whipping cream and 1/4 cup of parsley. Bring the soup back to a gentle simmer and cook for another 5 minutes until the peas and corn are tender. Adjust seasoning with salt and pepper as needed, then remove from heat.
Notes
- Use fresh vegetables and quality chicken stock for the best flavor.
- Sautéing the veggies enhances depth and richness.
- Prep ingredients ahead for a quicker cooking process.
- Taste and adjust seasoning before serving.
