Chicken Pot Pie Soup Recipe

If you’re craving a cozy, comforting dish that wraps all the flavors of a classic chicken pot pie into a spoonable delight, you absolutely have to try this Chicken Pot Pie Soup. Loaded with tender chicken, creamy broth, hearty potatoes, and a medley of fresh veggies, this soup feels like a warm hug in a bowl. It’s the perfect way to enjoy all the best parts of pot pie without the fuss of crust, making it ideal for busy weeknights or anytime you want a satisfying, hearty meal that’s simple to whip up.

Ingredients You’ll Need

Getting the ingredients right is key to nailing the rich, savory goodness of Chicken Pot Pie Soup. Each one plays a vital role—from the sweetness of the carrots and peas to the earthiness of mushrooms and the creaminess that brings it all together beautifully.

• Unsalted butter: Use 6 tablespoons to sauté veggies, adding a lovely richness without overpowering flavors.
• Yellow onion: One medium onion provides that essential aromatic base and subtle sweetness.
• Carrots: Two medium carrots sliced into rings add a pop of color and natural sweetness.
• Celery sticks: Two sticks finely chopped bring a fresh, mild crunch.
• Mushrooms: About 8 ounces sliced white or brown mushrooms introduce an earthy depth.
• Garlic cloves: Three minced cloves to infuse the broth with aromatic warmth.
• All-purpose flour: A third of a cup, perfect for thickening the soup with a silky texture.
• Chicken stock: Six cups provide a flavorful foundation; homemade or store-bought works great.
• Salt and black pepper: Adjust salt (about 3 to 4 teaspoons) and half a teaspoon of pepper to taste—seasoning is everything.
• Yukon gold potatoes: One pound, peeled and sliced to tender perfection, adding creamy texture and heft.
• Cooked chicken: Five cups shredded chicken brings hearty protein and the signature pot pie taste.
• Frozen peas: One cup for a sweet, tender bite that brightens the soup.
• Corn: One cup frozen or canned adds a gentle crunch and natural sweetness.
• Whipping cream: Half a cup makes the soup luxuriously creamy without heaviness.
• Fresh parsley: A quarter cup chopped plus extra for garnish lends a fresh, herby finish.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Start by melting 6 tablespoons of unsalted butter in a large dutch oven or soup pot over medium-high heat. Toss in the chopped onion, celery, and carrot rings and sauté them gently for 5 to 7 minutes. You want these veggies to soften and develop a light golden color without browning too much because this step lays the flavorful groundwork for the soup.

Step 2: Add Mushrooms and Garlic

Next, stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes until the mushrooms soften and release their earthy juices. This stage layers complexity and savory warmth into the base, making every spoonful of the Chicken Pot Pie Soup so much more satisfying.

Step 3: Create the Roux

Sprinkle in one-third of a cup of all-purpose flour and stir constantly for about one minute. This simple step transforms the mixture into a roux, which will thicken the soup beautifully, achieving that luscious, creamy texture reminiscent of classic chicken pot pie filling.

Step 4: Add Broth, Potatoes, and Seasoning

Pour in six cups of chicken stock, then add the sliced Yukon gold potatoes. Season with about 3 1/2 teaspoons of salt (adjust to your preference) and half a teaspoon of black pepper. Crank up the heat until the soup reaches a boil, then reduce it to a simmer. Partially cover the pot and let it cook for 12 to 15 minutes, or until the potatoes are perfectly tender—this step ensures hearty bites in every spoonful.

Step 5: Stir in Chicken and Veggies

Once the potatoes are tender, add shredded cooked chicken, frozen peas, and corn. Pour in half a cup of heavy whipping cream and the finely chopped parsley, then bring everything back to a gentle simmer. Cook for an additional five minutes, allowing the peas and corn to soften and the flavors to marry beautifully. Give the soup a final taste and adjust salt and pepper if needed.

How to Serve Chicken Pot Pie Soup

Garnishes

The little finishing touches make all the difference. Sprinkling fresh parsley on top adds a bright, fresh pop of color and flavor that complements the soup’s richness perfectly. If you want to get fancy, a sprinkle of freshly grated Parmesan or a dash of smoked paprika can also elevate the taste and presentation.

Side Dishes

Chicken Pot Pie Soup is utterly filling on its own, but pairing it with crusty bread or flaky biscuits takes the meal to the next level. A simple green salad with a light vinaigrette balances the richness, while roasted vegetables add extra heartiness for bigger appetites.

Creative Ways to Present

Serve this soup in rustic bread bowls for an impressive yet cozy presentation that guests will adore. For a casual dinner, fresh herbs and a drizzle of cream swirled on top create picture-perfect bowls every time. You can also ladle it over mashed potatoes as a twist, blending the pot pie concept in a novel way.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup keeps beautifully in the fridge for up to 3 days. Just transfer it to an airtight container to preserve all those fresh flavors and creamy textures. When you reheat, be sure to do so gently to keep the cream from separating.

Freezing

You can freeze Chicken Pot Pie Soup in portions for up to 3 months. Just leave out the cream when freezing—add it fresh when reheating for the best results. Freeze in freezer-safe containers or bags, removing as much air as possible to avoid freezer burn and maintain quality.

Reheating

Reheat the soup over medium-low heat on the stove, stirring frequently. If it’s too thick, stir in a splash of chicken stock or water while warming up. Add the reserved cream near the end of reheating to bring back that fresh, creamy texture you loved the first time around.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a fantastic shortcut because it’s pre-cooked and full of flavor, making your Chicken Pot Pie Soup even easier to prepare without sacrificing taste.

Is it necessary to peel the potatoes?

Peeling Yukon gold potatoes results in a silky smooth texture in the soup, but if you love a bit of rustic charm and extra fiber, leaving the skins on works fine too, just be sure to wash them well.

Can I make this soup dairy-free?

Yes! Swap the butter for a dairy-free alternative like olive oil or coconut oil and replace the whipping cream with coconut cream or your favorite non-dairy milk thickened with a touch of flour or cornstarch.

How thick should the soup be?

This soup should have a creamy, stew-like consistency—thicker than a broth but still spoonable and smooth, mimicking the filling of a classic chicken pot pie rather than a thin soup.

Can I add other vegetables?

Definitely! Feel free to add your favorites like green beans, zucchini, or even diced bell peppers. Just adjust cooking times accordingly to ensure everything is perfectly tender.

Final Thoughts

Chicken Pot Pie Soup is one of those magical dishes that feels like a special treat but comes together with ease and everyday ingredients. Whether you’re warming up on a chilly evening or sharing a hearty meal with loved ones, it’s a timeless crowd-pleaser that’s sure to bring smiles and full bellies. Trust me, once you try this soup, it’ll quickly become a go-to favorite in your kitchen too!

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