Name: Chicken Pot Pie Soup – The Ultimate Cozy Comfort in a Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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

Scale

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