Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium yellow onion (1 cup chopped); 2 medium carrots (thinly sliced into rings); 2 celery sticks (finely chopped); 8 oz white or brown mushrooms (sliced); 3 garlic cloves (minced); 1 lb Yukon gold potatoes (peeled, sliced into 1/4” thick pieces); 1 cup frozen peas; 1 cup corn (frozen or canned); 1/4 cup parsley (finely chopped, plus more for garnish); 6 Tbsp unsalted butter; 1/2 cup whipping cream; 1/3 cup all-purpose flour; 6 cups chicken stock; 3-4 tsp salt (or to taste); 1/2 tsp black pepper; 5 cups cooked chicken (shredded)

I absolutely adore this Chicken Pot Pie Soup Recipe because it captures all the cozy, comforting flavors of a classic chicken pot pie in a bowl of warm, velvety soup. It’s one of those recipes that feels like a big, nourishing hug on chilly days. With tender chicken, hearty potatoes, sweet peas, and carrots swimming in a creamy broth enriched with herbs and a subtle touch of garlic, every spoonful just melts in your mouth. I love how satisfying it is without being heavy, making it perfect for family dinners or meal prep for the week.

Why You'll Love This Chicken Pot Pie Soup Recipe

This recipe is truly one of my favorites because of its incredible flavor and comforting texture. I love how the creamy broth perfectly balances with the tender chunks of chicken and a medley of vegetables, creating a harmony of taste that feels both rich and fresh. The sautéed mushrooms and garlic add such depth, while the parsley brings a lovely hint of brightness. It’s like all the cozy notes of a pot pie without the hassle of making a crust.

What I find especially delightful is how straightforward this soup is to whip up. It doesn’t require any fancy techniques or ingredients, yet the results taste like you spent hours in the kitchen. Whether I’m cooking for a crowd or just craving something homemade on a weeknight, this Chicken Pot Pie Soup Recipe fits perfectly into my schedule and my appetite. It’s a total crowd-pleaser that keeps everyone coming back for seconds.

Another thing that makes this soup stand out is just how versatile it is. It’s hearty enough to serve as a main meal but light enough to pair with a crisp salad or crusty bread for a more casual lunch. I especially love pulling it out for holiday leftovers or casual guests because it’s universally comforting. Every time I make it, I’m reminded why chicken pot pie is such a beloved classic—and this soup captures that same magic in an easy, slurpable form.

Ingredients You'll Need

A white plate with a whole roasted golden brown chicken placed on a wooden table with a white marbled texture visible around it. Around the plate, starting from the top left, there is a large yellow onion, two orange carrots, two green celery stalks, four light brown potatoes, a bunch of fresh green parsley, a cluster of small white mushrooms in a clear bowl, a clear measuring cup filled with light brown chicken broth, a small white bowl with yellow corn kernels, a small red bowl filled with green peas, a small glass cup containing white cream, a white bowl with white flour, two cloves of garlic, and a block of butter wrapped in paper. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Pot Pie Soup Recipe lies in its simple, staple ingredients that come together to create a rich and flavorful meal. Each component plays a vital role, whether it’s adding creaminess, texture, or that perfect balance of sweetness and savoriness.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: Essential for sautéing veggies and adding a rich, silky base flavor.
Yellow onion: Provides a mild, sweet foundation that enhances the soup’s depth.
Carrots and celery: Classic pot pie veggies that contribute crunch, sweetness, and color.
Mushrooms: Adds an earthy note and a wonderful umami boost.
Garlic cloves: For a subtle punch of aroma and warmth.
All-purpose flour: Creates the thick, velvety texture that makes the soup crave-worthy.
Chicken stock: The flavorful broth that ties all the ingredients together.
Yukon gold potatoes: Their creamy texture and buttery taste make every spoonful hearty.
Cooked chicken: The star protein, shredded for tender bites.
Frozen peas and corn: Adds bursts of natural sweetness and vibrant color.
Whipping cream: For that luscious richness that transforms the soup from good to irresistible.
Parsley: Brings a fresh, herbal brightness that elevates the whole dish.

Directions

Step 1: Heat your dutch oven or soup pot over medium-high heat and melt all 6 tablespoons of unsalted butter. Add the chopped yellow onion, celery, and thinly sliced carrots, sautéing them for about 5 to 7 minutes until they soften and take on a light golden color. This builds a flavorful base you’ll love.

Step 2: Toss in the sliced mushrooms and minced garlic, then cook for another 5 minutes, stirring occasionally. You'll notice the mushrooms release their juices, deepening the soup’s umami richness.

Step 3: Sprinkle the flour evenly over the vegetables and stir constantly for about 1 minute until it turns a beautiful golden shade. This step is crucial since it creates the roux that thickens the soup perfectly.

Step 4: Slowly pour in 6 cups of chicken stock while stirring to avoid lumps. Then add the sliced Yukon gold potatoes, salt (about 3 ½ teaspoons or to your taste), and black pepper. Bring the soup to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and cook for 12 to 15 minutes until the potatoes are tender but not mushy.

Step 5: Stir in the shredded cooked chicken, frozen peas, frozen or canned corn, heavy whipping cream, and chopped parsley. Let the soup come back to a gentle simmer, cooking for another 5 minutes until the peas and corn are warmed through and tender. Taste and adjust seasoning with extra salt and pepper if needed, then remove from heat.

Servings and Timing

This recipe yields approximately 10 hearty servings, making it perfect for feeding a family or meal prepping for the week. The prep time is roughly 10 to 15 minutes — mostly chopping and getting your ingredients ready. Cooking takes about 30 minutes, which includes sautéing and simmering. All told, you’re looking at about 45 minutes from start to finish. The soup is best enjoyed hot, fresh from the stove, but you can also let it cool slightly before serving if you prefer.

How to Serve This Chicken Pot Pie Soup Recipe

A close-up view of a creamy chicken and vegetable soup in a pot, showing a thick, light beige broth with visible pieces of shredded chicken, sliced carrots, green peas, and diced potatoes mixed throughout. Small bits of herbs are scattered within the soup, adding specks of green. A wooden spoon is partially submerged in the soup, stirring the mixture, held by a woman's hand. The pot rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Chicken Pot Pie Soup Recipe, I like to keep it simple yet inviting. It pairs wonderfully with a crusty baguette or warm, buttery dinner rolls. Their crunchy exterior contrasts so nicely with the velvety soup, and let me tell you, dipping bread into this luscious broth is pure comfort. For a lighter meal, a crisp green salad with a tangy vinaigrette balances the soup’s creamy richness beautifully.

For garnishes, I often sprinkle a little extra freshly chopped parsley on top to give it that pop of fresh color and a subtle herbal lift right before serving. Sometimes, I add a pinch of freshly cracked black pepper or a dusting of shredded cheddar cheese for an indulgent touch. Presentation-wise, a deep, rustic bowl works best to keep the soup warm and cozy. I like serving it in generous portions — think heaping ladles of soup with plenty of chicken and veggies in every bowl.

When it comes to drinks, this soup is quite versatile. For wine lovers, a crisp Chardonnay or a light Pinot Noir complements the creamy and savory notes perfectly. If cocktails are on the menu, a refreshing gin and tonic with a squeeze of lime cuts through the richness nicely. And for non-alcoholic options, iced tea with a splash of lemon or sparkling water with cucumber feels refreshing next to the warm soup. This recipe is ideal for casual weeknight dinners, welcoming Sunday lunches, or even a laid-back holiday gathering where comfort food rules.

Variations

This Chicken Pot Pie Soup Recipe is like a blank canvas that invites all kinds of creative twists. If you want to switch up the protein, leftover turkey or rotisserie chicken works beautifully, or even a shredded pork roast for a different flavor profile. For veggies, swapping in butternut squash or sweet potatoes adds a lovely sweetness and seasonal touch.

If you or someone you’re cooking for needs gluten-free options, it’s easy to substitute the all-purpose flour with a gluten-free blend or cornstarch slurry to thicken the soup. To make the soup vegan, I recommend using a plant-based butter and creamer, swapping chicken stock for vegetable broth, and replacing the chicken with hearty mushrooms or tofu for texture.

For a bit more flavor punch, I sometimes add fresh thyme or rosemary during the simmering stage, which adds an herbal aroma that’s just heavenly. Alternatively, a dash of smoked paprika or cayenne pepper can give the broth a subtle smoky or spicy kick. You can also experiment by finishing with a sprinkle of grated Parmesan or a drizzle of truffle oil for a more luxurious version.

Storage and Reheating

Storing Leftovers

After enjoying this Chicken Pot Pie Soup Recipe, I usually transfer leftovers into airtight containers and refrigerate them promptly. The soup will stay fresh for about 3 to 4 days in the fridge. Using glass containers with tight-sealing lids helps keep the flavors vibrant and prevents spilling, which is especially great if you’re planning to take it for a packed lunch.

Freezing

This soup freezes quite well, though I recommend freezing it before adding the cream to maintain the best texture. Freeze in portion-sized containers or freezer bags, leaving some space for expansion. It will keep well for up to 2 to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.

Reheating

The best way to reheat this soup is gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of chicken stock or cream if it seems too thick after refrigeration. Avoid microwaving in one big batch to keep the soup evenly warm and maintain its creamy texture. Reheating slowly helps all the flavors marry together again, making it taste just as delicious as when freshly made.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a fantastic shortcut that adds delicious flavor and saves cooking time. Just shred the meat and add it at the same stage as the cooked chicken in the recipe.

Is it possible to make this soup dairy-free?

Yes! To make it dairy-free, swap out butter for olive oil or a vegan butter substitute, use coconut cream or a plant-based cream instead of heavy cream, and check your chicken stock to ensure it’s dairy-free as well.

Can I prepare this soup in a slow cooker?

You can definitely adapt this recipe for a slow cooker by sautéing the vegetables first, then combining all ingredients except cream in the slow cooker. Cook on low for 4 to 6 hours, add cream 15 minutes before serving, and enjoy the same cozy flavors.

What can I serve with this soup for a full meal?

I love pairing this soup with a fresh green salad, crusty bread, or roasted vegetables to round out the meal. It also goes great alongside a simple sandwich for a heartier lunch or dinner.

How do I thicken the soup if it’s too thin?

If the soup seems too thin, mix 1 tablespoon of flour or cornstarch with a small amount of cold water and stir it into the simmering soup. Cook for a few more minutes until it thickens to your liking.

Conclusion

I can’t recommend this Chicken Pot Pie Soup Recipe enough for anyone craving warm, comforting flavors with minimal fuss. Making it always feels like a little act of self-care, and sharing it with friends and family brings such joy to the table. From its creamy broth to tender chicken and vibrant veggies, every bite reminds me why this is a staple in my kitchen. Give it a try—you might just find your new favorite way to enjoy the classic taste of chicken pot pie!