Hey there! Ever have those days when you’re craving a cozy meal that feels like a warm hug? This chicken pot pie soup is exactly that kind of comfort in a bowl. I remember one chilly evening when I was exhausted from juggling kids’ activities and deadlines at work. I needed something hearty yet simple, and this soup became my go-to solution. It combines all the goodness of a classic chicken pot pie in a creamy, delicious broth without the fuss of making a crust. If you love this, you might also enjoy our creamy chicken and vegetable soup.
Why you’ll love this recipe
This recipe is like a best friend – reliable, comforting, and a little bit rustic. It’s faster and easier than making a traditional chicken pot pie, with all the same satisfying flavors.
Plus, it’s a one-pot wonder, which means less time washing dishes and more time enjoying your meal. And let’s not forget – it’s perfect for those leftovers you’d rather reinvent than reheat.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 Yukon gold potatoes, peeled and sliced
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup chopped parsley, plus extra for garnish
Step-by-step instructions
Get things started
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion, celery, and carrots, then sauté for about 5-7 minutes until they’re softened and just a bit golden. These veggies build the flavorful base for our chicken pot pie soup, setting the stage for what’s to come.
Build the soup
Next, add the mushrooms and minced garlic, letting them cook for another 5 minutes. Sprinkle the flour over the veggies, stirring constantly for about 1 minute to develop that beautiful roux. Gradually whisk in the chicken stock, ensuring there are no lumps. Add the potatoes, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer for 12-15 minutes. This allows the potatoes to become fork-tender, soaking up all those wonderful flavors.
Final touches
Stir in the shredded chicken, peas, corn, whipping cream, and parsley. Let it all simmer for an additional 5 minutes to meld the flavors together. Remember to taste and adjust the seasoning as needed – everyone has their own salt and pepper preference. Serve it warm, sprinkled with fresh parsley on top for that finishing touch.
Recipe tips & variations
Customization: Feel free to swap the mushrooms for other veggies like bell peppers or zucchini, depending on what you have.
Creaminess: If you prefer a richer soup, stir in more cream or a dollop of sour cream at the end.
Thicken it up: Want a thicker soup? Let it simmer a bit longer or add a touch more flour when making the roux.
Herb twist: Throw in some thyme or rosemary for an earthy flavor boost.
Storage & reheating
Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over medium heat, stirring occasionally. If it’s too thick, just add a splash of water or stock to loosen it up.
For longer storage, freeze your chicken pot pie soup for up to 3 months—just make sure to leave out the cream until you’re ready to serve it.
FAQs
Q: Can I use a different type of potato?
A: Absolutely! Other types like red potatoes or russets work well too, though the texture might change slightly.
Q: How can I make this soup gluten-free?
A: Substitute the all-purpose flour with a gluten-free blend or use cornstarch for thickening instead.
Q: Can I make this soup vegetarian?
A: Sure thing! Swap the chicken for additional veggies like beans, and use vegetable stock instead of chicken stock.
Q: Will canned chicken work?
A: It will in a pinch, but fresh shredded chicken adds a better flavor and texture. If using canned chicken, be sure to adjust the seasoning.
Recipes you may like
Crescent Roll Veggie Pizza
Pizza with Sausage Gravy
Thanks for cooking with me! I hope this recipe brings a little warmth and joy to your table. Don’t forget to share your thoughts in the comments or ask any questions you might have. Happy cooking!
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Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting chicken pot pie soup that combines the flavors of a classic dish with a creamy broth, perfect for warming up on chilly days.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 Yukon gold potatoes, peeled and sliced
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup chopped parsley, plus extra for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion, celery, and carrots, then sauté for about 5-7 minutes until they’re softened and just a bit golden.
- Add the mushrooms and minced garlic, letting them cook for another 5 minutes. Sprinkle the flour over the veggies, stirring constantly for about 1 minute to develop that beautiful roux.
- Gradually whisk in the chicken stock, ensuring there are no lumps. Add the potatoes, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer for 12-15 minutes.
- Stir in the shredded chicken, peas, corn, whipping cream, and parsley. Let it all simmer for an additional 5 minutes to meld the flavors together.
- Serve it warm, sprinkled with fresh parsley on top for that finishing touch.
Notes
- Feel free to swap the mushrooms for other veggies like bell peppers or zucchini.
- If you prefer a richer soup, stir in more cream or a dollop of sour cream at the end.
- Want a thicker soup? Let it simmer a bit longer or add a touch more flour when making the roux.
- Throw in some thyme or rosemary for an earthy flavor boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg