Chicken Pot Pie Soup is creamy, comforting, and packed with hearty vegetables and tender chicken. It’s everything you love about the classic pot pie—without the crust.
This stovetop version is soul-soothing and rich, making it a perfect cold-weather favorite or cozy weeknight dinner. Serve with warm biscuits or crusty bread for a complete, crowd-pleasing meal.
What You’ll Need for the Perfect Chicken Pot Pie Soup
- Unsalted butter – Adds richness and helps sauté the vegetables for that golden, savory base.
- Yellow onion – Brings depth and subtle sweetness to the soup’s aromatic foundation.
- Carrots – Provide color, texture, and natural sweetness that balances the creamy broth.
- Celery – Lends a mild earthiness and crunch to round out the mirepoix.
- Mushrooms – Infuse umami flavor and bulk up the soup with a hearty bite.
- Garlic – Enhances the savory notes with a touch of aromatic sharpness.
- All-purpose flour – Acts as the thickening agent to create that luscious, velvety texture.
- Chicken stock – The flavorful liquid base that ties all the ingredients together.
- Yukon gold potatoes – Creamy and tender, they soak up the broth without falling apart.
- Cooked chicken – Adds protein and texture; shredded rotisserie chicken works beautifully.
- Peas and corn – Bring sweetness, color, and nostalgic pot pie flavors to each bite.
- Whipping cream – Rounds out the soup with richness and a silky finish.
- Parsley – Freshens and brightens the dish with a pop of green and herby flavor.
How to Make It Happen: Chicken Pot Pie Soup in Simple Steps
Start by sautéing onion, celery, and carrots in melted butter until softened and fragrant. Add mushrooms and garlic, cooking until the mushrooms are tender and aromatic.
Sprinkle in flour and cook briefly to form a roux that thickens the soup. Pour in chicken stock, then add sliced potatoes, salt, and pepper. Simmer gently until the potatoes are fork-tender.
Stir in shredded cooked chicken, peas, corn, cream, and parsley. Simmer just a few more minutes to marry the flavors and warm everything through. Season again to taste and serve hot.
Cozy Tips & Flavorful Twists
For a deeper flavor, sauté the mushrooms separately until golden before adding them to the pot. This step intensifies their umami essence and keeps them from steaming.
To make it dairy-free, skip the cream and replace it with a splash of full-fat coconut milk or a dollop of cashew cream. For extra herbaceous flavor, add a pinch of thyme or tarragon during the simmer.
Using leftover turkey instead of chicken makes this an excellent post-holiday dish. And if you’re looking for crunch, top each bowl with puff pastry bites or a sprinkle of seasoned croutons.
Storing Leftovers: Make It Last, Keep It Delicious
Let the soup cool to room temperature before transferring it to airtight containers. Store in the fridge for up to 4 days. It reheats well on the stovetop over medium-low heat—just stir occasionally to prevent scorching.
To freeze, omit the cream and parsley before freezing, and stir them in fresh when reheating. Freeze in single-serve portions for quick, comforting lunches any day of the week.
Chicken Pot Pie Soup
Ingredients
- 1 lb Yukon gold potatoes peeled and cut into 1/4-inch slices
- 1 cup corn canned or frozen
- 5 cups cooked shredded chicken
- 6 Tbsp unsalted butter
- 1/2 tsp ground black pepper
- 2 celery stalks finely diced
- 1/3 cup all-purpose flour
- 1 cup frozen peas
- 3 –4 tsp salt or to taste
- 1 cup chopped yellow onion from 1 medium onion
- 3 garlic cloves minced
- 1/2 cup heavy whipping cream
- 8 oz white or brown mushrooms sliced
- 1 cup carrots thinly sliced into rounds (from 2 medium carrots)
- 6 cups chicken stock
- 1/4 cup finely chopped parsley plus more for garnish
Instructions
- Place a Dutch oven or heavy soup pot over medium-high heat and melt the butter. Add the chopped onion, diced celery, and sliced carrots, cooking for 5 to 7 minutes, stirring occasionally, until the vegetables soften and take on a golden hue.
- Incorporate the mushrooms and minced garlic, sautéing for an additional 5 minutes until tender and aromatic.
- Sprinkle in the flour and stir continuously for 1 minute, allowing it to cook to a light golden color.
- Pour in the chicken stock along with the sliced potatoes, salt, and black pepper. Increase heat to bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover partially and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
- Stir in the shredded chicken, frozen peas, corn, heavy cream, and chopped parsley. Return to a gentle simmer and cook for an additional 5 minutes, or until the vegetables are heated through and tender. Adjust seasoning with additional salt and pepper as needed before removing from heat.
