Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup is a cozy and filling dish that brings the comforting flavors of the classic Chicken Pot Pie. What’s great is that you get all that deliciousness without the need to make a crust, and it’s easy to prepare in just one pot.

Making your own chicken pot pie soup at home is like having the best comfort food ever. It beats anything you can get from a can or at the store, and the bonus is that it’s also better for you.

Ingredients for Chicken Pot Pie Soup

Perfect seasoning is crucial for exceptional chicken pot pie soup, enhancing each spoonful to rival restaurant quality. Tasting and adjusting at the end reveals the secret to savoring the delicious results of your homemade creation.

  • Start with Aromatics: Begin by cooking onions, carrots, celery, and garlic in butter. These ingredients serve as the base, giving your soup a flavorful kick.
  • Mushrooms for Flavor: Saute mushrooms until they turn a lovely golden color. This step not only enhances the taste but also adds an extra boost of flavor to your soup.
  • Flour for Thickness: Add only 1/3 cup of flour to thicken the soup and give it a creamy texture.
  • Chicken Stock for Flavor: Opt for homemade bone broth for the best taste, but if not available, store-bought chicken stock works just fine.
  • Potatoes of Choice: Use Yukon gold potatoes to bring a delicious and hearty element to the soup.
  • Versatile Chicken: Both light and dark meat are excellent choices for the soup, offering flexibility based on your preference.
  • Convenient Peas and Corn: Utilize frozen peas and corn for ease, especially if they’re stored in your freezer. However, if needed, canned corn is a suitable alternative for the recipe.
  • Cream Options: Whether it’s heavy cream, regular whipping cream, or a lighter option, like light cream, choose based on your preference for a creamy texture.
  • Parsley for Flavor and Garnish: Add parsley to the soup for its flavorful contribution. Use it as a garnish to enhance the dish with color and a touch of freshness.
Chicken Pot Pie Soup

How to Cook the Chicken

We enjoy using leftover rotisserie chicken to whip up Chicken Pot Pie Soup. Alternatively, you can use pre-cooked chicken breasts or grab a rotisserie chicken from the store. If you prefer cooking your own chicken, we recommend checking out our favorite recipes for delicious options.

Oven Roasted Chicken: Cook your chicken in the oven for a tender and juicy result, complete with a crispy and salty skin.

Instant Pot Whole Chicken: Opt for the Instant Pot for the quickest way to prepare a whole chicken, ensuring a speedy and efficient cooking process.

Chicken Pot Pie Soup

How to Make Chicken Pot Pie Soup

Once you’ve got all your ingredients chopped and ready, making this soup is simpler than you might imagine. With everything prepared, the cooking process becomes a breeze, making it a straightforward and enjoyable experience.

1. Sauteing the Vegetables:

Start by melting butter in a pan. Add chopped onions, celery, and carrots to the melted butter. Cook them for 5 minutes until they become soft.

2. Mushrooms and Garlic:

Include mushrooms and minced garlic in the pan. Saute for an additional 5 minutes, letting the mushrooms release their juices.

3. Adding Flour:

Sprinkle flour into the mix and saute for 1 minute. This helps to thicken the dish.

4. Broth and Potatoes:

Pour in broth and add potatoes. Season with salt and pepper. Let it simmer until the potatoes are tender.

5. Chicken, Peas, Corn, Cream, and Parsley:

Introduce chicken, peas, corn, cream, and parsley into the pan. Simmer for another 5 minutes to let the flavors blend.

6. Final Seasoning and Serving:

Season the dish to taste. Once ready, serve and enjoy your delicious sauteed vegetable and chicken stew.

Kitchen Tip:

A Dutch oven is a great kitchen tool for cooking soup. We really like using this 5 1/2 Qt Dutch Oven – it’s one of our most-used pots. It heats up nicely and can be used on the stove and in the oven. A good pot can stay with you for a very long time.

Chicken Pot Pie Soup


1. Complementary Sides:

Choose sides that enhance the flavors of your chicken pot pie soup. Consider serving it with a fresh, crisp salad to add a contrasting texture.

2. Bread or Biscuits:

Pair your soup with warm, crusty bread or flaky biscuits. These make for a delightful accompaniment, perfect for dipping into the savory goodness.

3. Simple Greens:

Opt for light greens like steamed vegetables or sautéed greens. Their simplicity will balance the richness of the pot pie soup.

4. Mashed Potatoes:

For a heartier meal, serve the chicken pot pie soup alongside a scoop of creamy mashed potatoes. The combination creates a satisfying and comforting experience.

5. Refreshing Beverages:

Complement the warmth of the soup with a refreshing beverage. Consider options like iced tea, lemonade, or a light sparkling drink to cleanse the palate.

Chicken Pot Pie Soup

Common Questions

  • Can I Swap the Chicken?

If you want to change things up, you can replace the chicken with leftover shredded turkey for a turkey pot pie twist. Alternatively, diced cooked ham is another tasty substitution.

  • Can I Go Gluten-Free?

Absolutely! Instead of using regular flour, opt for cornstarch. Mix 1/2 cup of cold water with 2 tablespoons of cornstarch. Stir this slurry into the cream during the last 5 minutes of cooking, letting it simmer and thicken the soup.

  • How to Thicken Chicken Pot Pie?

To achieve your desired thickness, you can make a cornstarch slurry (refer to the gluten-free tip). Add it gradually until the soup reaches the consistency you prefer.

  • Can I use a different meat in the chicken pot pie soup?

Absolutely! You can substitute chicken with shredded leftover turkey or diced cooked ham for a flavorful variation.

  • How do I thicken the chicken pot pie soup?

To thicken the soup, you can add a cornstarch slurry gradually until you achieve the desired thickness. Mix 1/2 cup cold water with 2 tablespoons of cornstarch and stir it in during the last 5 minutes of cooking.

  • Can I use a different pot if I don’t have a Dutch oven?

Yes, you can use an alternative pot. Just make sure it’s oven-safe if you plan to transfer it from the stove to the oven.

  • Can I freeze the chicken pot pie soup for later?

Yes, you can freeze the soup for later. Allow it to cool completely before transferring it to freezer-safe containers. Thaw and reheat when ready to enjoy again.


Chicken pot pie stays good in the fridge for about 3-4 days, depending on how fresh your chicken is. The USDA suggests keeping cooked chicken in the fridge for 3-4 days. When you’re ready to eat it again, warm it up in the microwave or on the stove until it’s nice and hot.

Chicken Pot Pie Soup

I hope you really like this Chicken Pot Pie Soup.

The best part is, you don’t need to invest time in preparing a crust or wait for it to bake in the oven, as you would with a traditional pot pie. This makes enjoying a delicious pot pie experience much quicker and hassle-free. You can enjoy it right away without the extra wait.

More Soup Recipes to try:

Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe

Chicken potpie soup is incredibly creamy, providing a rich and filling dining experience. Itgives you all the cozy feelings of a Chicken Pot Pie but without the work ofmaking the crust. We really enjoy having this soup with freshly baked biscuits.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 10
Calories 364 kcal


  • 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 Yukon gold 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 by warming up a Dutch oven or a soup pot on medium to high heat. Put in 6 tablespoons of butter and let it melt. Toss in chopped onions, chopped celery, and sliced carrots into the melted butter. Cook them for around 5-7 minutes, stirring occasionally. Keep at it until they turn soft and get a bit of a golden color.
  • Next, toss in sliced mushrooms and minced garlic. Cook them for another 5 minutes, stirring every so often until they become soft.
  • Now, add 1/3 cup of flour to the mixture. Stir it continuously for about 1 minute until it turns a golden color.
  • In a large pot, combine 6 cups of chicken stock, sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper.
  • Bring the mixture in the pot to a boil by heating it up, then turn the heat down to a simmer, which means keeping it at a low, gentle boil. Partially cover the pot with a lid, leaving a little space for steam to escape. Let it cook like this for about 12 to 15 minutes, making sure the potatoes become soft and easy to pierce with a fork.
  • Mix shredded chicken, frozen corn, frozen peas, 1/4 cup parsley in a pot and 1/2 cup heavy whipping cream. 1/4 cup parsley in a pot. Simmer until it’s hot, then cook for 5 more minutes until peas and corn are tender. Season with pepper and salt, then remove from heat. Enjoy!
Keyword chicken pot pie soup, chicken pot pie soup recipe

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