There’s something deeply comforting about a steaming bowl of Chicken Pot Pie Soup. Maybe it’s the creamy broth that wraps around you like your favorite blanket, or maybe it’s that familiar aroma that makes your kitchen smell like home. Whatever the reason, this soup captures all the cozy, buttery magic of a chicken pot pie—without the fuss of a crust.
When my kids were little, I’d make this on cold New York evenings when the wind would sneak under the windows. It started as a quick way to use up leftover roast chicken, but soon it became “Mom’s Soup Night” favorite. These days, I still pull out my big Dutch oven and let it simmer away while I unwind after a long day. The best part? It’s just as heartwarming as that first time I made it.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
- Comfort in every spoonful: It’s creamy, savory, and full of hearty vegetables and tender chicken.
- No pie crust required: All the flavors of pot pie, with none of the rolling, chilling, or baking.
- Family-approved: Even picky eaters go back for seconds.
- Ready in under an hour: Perfect for busy weeknights or lazy Sundays.
- Freezer-friendly: Make a big batch and freeze the rest for an easy reheat meal later.
What Does Chicken Pot Pie Soup Taste Like?
Imagine a classic chicken pot pie—rich, buttery, and loaded with veggies—melting into a creamy soup that hugs your spoon. The broth is thickened just enough to coat the back of a spoon without feeling heavy. The Yukon gold potatoes stay tender, the chicken is juicy, and the blend of peas, corn, and carrots adds that sweet, nostalgic flavor every bite needs.
It’s the kind of soup that makes you sigh after the first bite. A bowl of this and you’ll swear you’re sitting at your grandma’s kitchen table again.
Ingredients You’ll Need for Chicken Pot Pie Soup
Here’s everything that makes this soup pure comfort food perfection:
- Butter (6 Tbsp): Adds rich, golden flavor and helps form the roux.
- Onion, carrots, and celery: This trio (aka mirepoix) builds the base flavor for any great soup.
- Mushrooms: Optional, but they add an earthy, savory note that deepens the flavor.
- Garlic: Three cloves—because flavor is love.
- Flour: Thickens the soup without making it pasty.
- Chicken stock: The foundation of the soup. Use a good-quality one for best results.
- Yukon gold potatoes: Creamy and firm—they hold up beautifully in soup.
- Cooked shredded chicken: A great use for leftovers or rotisserie chicken.
- Peas and corn: Sweet pops of color and flavor that make this dish sing.
- Whipping cream: For that luscious, creamy finish.
- Fresh parsley: Adds brightness and color to balance the richness.
🍴 Try pairing this soup with my Roasted Delicata Squash Recipe or Air Fryer Acorn Squash for a perfect autumn dinner!
How to Make Chicken Pot Pie Soup (Step by Step)
Step 1: Sauté the veggies.
Melt butter in a large pot over medium-high heat. Add onion, celery, and carrots. Sauté 5–7 minutes until they’re soft and fragrant.
Step 2: Add mushrooms and garlic.
Cook for another 5 minutes to deepen the flavor.
Step 3: Build your roux.
Sprinkle the flour evenly over the vegetables. Stir for 1 minute—it’ll look a little sticky, but that’s the base of your creamy texture.
Step 4: Add broth and potatoes.
Gradually whisk in chicken stock, scraping up any browned bits from the bottom. Add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.
Step 5: Add the chicken and veggies.
Stir in the shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes until everything is warmed through and creamy.
Step 6: Taste and serve.
Adjust seasoning if needed, garnish with fresh parsley, and ladle into bowls.
Tips and Tricks for the Perfect Chicken Pot Pie Soup
- Don’t rush the roux: Letting that flour cook for a minute brings out a nutty flavor.
- Use Yukon gold potatoes: They hold their shape and add creaminess.
- Add cream last: Keeps the soup from curdling and preserves its silky texture.
- Thick or thin? Add more stock if you like it lighter; simmer longer for thicker soup.
- Make it lighter: Substitute half-and-half or whole milk for cream.
🥕 For another cozy favorite, try my Pumpkin Carrot Soup—it’s just as creamy and comforting!
Storage Tips
Let the soup cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop.
FAQs
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! It reheats beautifully and even tastes better the next day.
Can I use leftover turkey instead of chicken?
Yes—and it’s fantastic after Thanksgiving!
Can I make it dairy-free?
Sure—use olive oil instead of butter, and coconut milk instead of cream.
Conclusion
When life feels a little hectic, Chicken Pot Pie Soup is like a warm hug in a bowl. It’s familiar, it’s nourishing, and it reminds us to slow down and savor simple comforts. Whether you’re feeding family, friends, or just yourself on a quiet night in, this creamy soup is one you’ll come back to again and again.
If you make this recipe, I’d love to hear about it! Leave a comment or tag me on social media—I can’t wait to see your cozy bowls of happiness.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chicken Pot Pie Soup – The Ultimate Cozy Comfort in a Bowl
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Chicken Pot Pie Soup delivers all the cozy, creamy comfort of a classic chicken pot pie—without the crust. This hearty soup is loaded with tender chicken, vegetables, potatoes, and a rich, buttery broth that soothes from the inside out. It’s easy enough for weeknights and soul-warming enough for Sunday dinner.
Ingredients
- 6 Tbsp unsalted butter (85 g)
- 1 medium yellow onion, chopped (150 g)
- 2 medium carrots, thinly sliced (120 g)
- 2 celery sticks, finely chopped (100 g)
- 8 oz white or brown mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 1/3 cup all-purpose flour (43 g)
- 6 cups chicken stock (1.4 L)
- 3–4 tsp salt, or to taste (18–20 g)
- 1/2 tsp black pepper (2.5 g)
- 1 lb Yukon gold potatoes, peeled and sliced (450 g)
- 5 cups cooked shredded chicken (700 g)
- 1 cup frozen peas (150 g)
- 1 cup corn, frozen or canned (165 g)
- 1/2 cup whipping cream (120 ml)
- 1/4 cup chopped parsley (15 g), plus extra for garnish
Instructions
1. In a large pot or Dutch oven, melt butter over medium-high heat.
2. Add onion, celery, and carrots. Sauté 5–7 minutes until softened and golden.
3. Stir in mushrooms and garlic; cook 5 more minutes.
4. Sprinkle flour over vegetables and stir for 1 minute to create a roux.
5. Gradually whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are fork-tender.
6. Stir in chicken, peas, corn, cream, and parsley. Simmer 5 more minutes.
7. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
Don’t skip browning the flour—it builds deep flavor.
Yukon gold potatoes hold their shape best, but russets also work.
Add more stock if the soup is too thick; simmer longer if it’s too thin.
Lighten it up with half-and-half or whole milk instead of cream.
Perfect with biscuits, garlic bread, or salad on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie soup, creamy, comfort food, one pot, easy dinner
