Chicken Pot Pie Soup Recipe

Dive into the cozy embrace of our Chicken Pot Pie Soup, a delightful twist on the classic comfort food. This recipe brings the heartwarming flavors of chicken pot pie to your bowl, sans the fuss of crafting a crust.

Creamy, hearty, and packed with vegetables and tender chicken, it’s the perfect comfort dish for any day of the week. Follow along for a soothing culinary adventure that promises all the satisfaction of the traditional pie in a slurp-able form.

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How to Prepare Chicken Pot Pie Soup

  1. Melt Butter: In a large dutch oven or soup pot, heat over medium/high and melt 6 tablespoons of unsalted butter.
  2. Sauté Vegetables: Add 1 cup chopped yellow onion, 2 thinly sliced medium carrots, and 2 finely chopped celery sticks. Sauté for 5-7 minutes, stirring occasionally, until they turn soft and lightly golden.
  3. Add Mushrooms and Garlic: Incorporate 8 ounces of sliced mushrooms and 3 minced garlic cloves, continuing to sauté for another 5 minutes until these too are softened.
  4. Roux Creation: Sprinkle in 1/3 cup of all-purpose flour, stirring constantly for about 1 minute until it turns golden.
  5. Pour in Chicken Stock: Gently add 6 cups of chicken stock to the pot, along with 1/4” thick pieces of peeled Yukon gold potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon black pepper. Bring the mixture to a boil, then lower the heat to maintain a simmer, partially covering the pot. Let it cook for 12-15 minutes or until the potatoes are tender.
  6. Add Chicken and Vegetables: Mix in 5 cups of shredded cooked chicken, 1 cup each of frozen peas and corn, stirring to combine.
  7. Creamy Finish: Pour in 1/2 cup of whipping cream and stir in 1/4 cup of finely chopped parsley. Return the soup to a simmer for another 5 minutes, allowing the peas and corn to become tender. Adjust seasoning with more salt and pepper to taste.
  8. Serve: Once heated through and properly seasoned, remove the soup from heat. Ladle into bowls, garnish with extra parsley, and serve warm.
chicken pot pie soupPin

Chicken Pot Pie Soup

Savor the essence of homestyle comfort with our Chicken Pot Pie Soup, a lusciously creamy concoction that encapsulates all the heartwarming flavors of the classic pie without the hassle of a crust. Ready in just a few simple steps, this soup combines tender chicken, vibrant vegetables, and a silky broth for a fulfilling meal that's perfect for any cozy night in.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10


  • 6 Tbsp unsalted butter
  • 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
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 lb potatoes peeled and sliced into 1/4” thick pieces.
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley finely chopped, plus more for garnish


  • Begin with Butter: Start by melting 6 Tbsp of unsalted butter in a large pot over a medium-high flame.
  • Vegetable Sauté: Toss in the yellow onion, carrots, and celery into the pot. Stir them around for about 5-7 minutes until they're soft and taking on a golden hue.
  • Mushroom and Garlic Addition: Add the mushrooms and garlic into the mix, letting them cook together for 5 more minutes until everything is tender.
  • Thickening with Flour: Sprinkle the flour over the vegetables, stirring it in well for a minute until it forms a golden roux.
  • Liquid and Seasonings: Slowly add in the chicken stock, followed by the potatoes, salt, and pepper. Bring the mixture to a boil, then drop the heat to a simmer, covering the pot partially. Let it cook until the potatoes are just tender, about 12-15 minutes.
  • Chicken, Peas, and Corn: Stir in the shredded chicken, peas, and corn, mixing them into the soup thoroughly.
  • Final Creamy Touch: Add the whipping cream and parsley, bringing the soup back up to a simmer for a few more minutes until the additional vegetables are soft.
  • Ready to Serve: After adjusting the seasoning to your liking, take the soup off the heat. Ladle it into bowls, garnish with a sprinkle of parsley, and it's ready to enjoy.

How to Store Chicken Pot Pie Soup

To ensure your Chicken Pot Pie Soup maintains its delightful flavors and creamy texture, proper storage is key. After allowing the soup to cool to room temperature, transfer it into airtight containers. It can be refrigerated for up to 3-4 days, ensuring you have delicious leftovers ready to be enjoyed. If you wish to extend its shelf life, the soup can also be frozen. Pour it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To serve again, gently warm the soup on the stove over low heat, stirring occasionally to preserve its creamy consistency. Adjust the seasoning as necessary before serving.

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