Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces); 1 cup frozen peas; 1 cup corn (frozen or canned); 1/4 cup parsley (finely chopped, plus more for garnish); 6 Tbsp unsalted butter; 1/2 cup whipping cream; 5 cups cooked chicken (shredded); 1/3 cup all-purpose flour; 3-4 tsp salt (or to taste); 1/2 tsp black pepper; 6 cups chicken stock

If you’re craving the comforting, cozy flavors of chicken pot pie but don’t want to fuss over making flaky crust, this Chicken Pot Pie Soup Recipe is exactly what you need. It’s warm, creamy, and packed with tender chicken and veggies, delivering all the goodness of pot pie in a simple, hearty soup form. I absolutely love how this turns out each time I make it, and I’m excited to share all my tips to help you nail it perfectly in your kitchen.

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Why You’ll Love This Recipe

Simple Yet Flavorful: The combination of butter, fresh veggies, and rich chicken stock makes every spoonful taste amazing without complicated steps.
Comfort Food Made Easy: All the cozy vibes of chicken pot pie, but in a quicker, fuss-free soup version you’ll want all fall and winter long.
Customizable to Your Taste: You can swap veggies or add herbs according to what you have in the fridge, making it super flexible.
Family Favorite: My crew goes crazy for this pot pie soup, with leftovers disappearing even faster than the first bowl.

Two white bowls filled with creamy chicken and vegetable soup sit on a white marbled surface. The soup has a thick, beige base with visible layers of shredded chicken, orange carrot slices, green peas, celery, and small pieces of mushroom, topped with parsley flakes and a sprinkle of black pepper. Beside the bowls, there are three golden-brown biscuits stacked on the side. Two metal spoons rest next to one bowl, and a woman's hand gently holds the top bowl from above. The whole scene is bright and clean, creating a cozy, comforting feeling. photo taken with an iphone --ar 2:3 --v 7 - Chicken Pot Pie Soup, hearty chicken soup, cozy comfort food, easy chicken soup recipe, fall winter soup

Ingredients You’ll Need

Let’s talk about the ingredients that bring this Chicken Pot Pie Soup Recipe to life — they’re familiar pantry and fridge staples that blend wonderfully to create that creamy, hearty flavor we all crave. Grab the freshest veggies you can find, especially the mushrooms and potatoes, and look for good quality chicken stock if you want to deepen those flavors.

Flat lay of unsalted butter in a simple white ceramic bowl, a medium whole yellow onion with its smooth skin, two medium fresh carrots whole, two celery stalks with leafy tops, white and brown mushrooms sliced in a white bowl, three whole uncracked garlic cloves, a small white bowl filled with all-purpose flour, a small white bowl with clear chicken stock, Yukon gold potatoes peeled and sliced into thin rounds, shredded cooked chicken neatly piled, a small white bowl of bright green frozen peas, a small white bowl of yellow corn kernels, a small white bowl with creamy whipping cream, and a small pile of fresh green parsley leaves placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Chicken Pot Pie Soup, hearty chicken soup, cozy comfort food, easy chicken soup recipe, fall winter soup

Unsalted butter: This creates the rich base for sautéing veggies and adds that lovely buttery flavor without extra saltiness.
Yellow onion: Provides sweetness and depth when softened, the foundation of many comfort soups.
Carrots: Thinly sliced rings cook evenly and add a subtle sweetness and color that brightens the soup.
Celery sticks: Adds a nice aromatic crunch and helps round out the classic pot pie flavor.
Mushrooms: Use white or brown — they add earthiness and extra umami that’s absolutely delicious here.
Garlic cloves: Minced fresh garlic brings a punch of aroma and flavor to complement the veggies.
All-purpose flour: The thickener that gives the soup its creamy, luscious texture—don’t skip or substitute it carelessly.
Chicken stock: This is your flavor powerhouse; homemade or high-quality store-bought both work well.
Salt and black pepper: Seasoning is key to taste—start moderate and adjust along the way for the perfect balance.
Yukon gold potatoes: They hold their shape well and have a buttery flavor that melts into the soup beautifully.
Cooked chicken: Shredded chicken adds protein and hearty satisfaction — leftover rotisserie chicken is a lifesaver here.
Frozen peas: Add sweetness and a pop of green, and they cook quickly in the hot soup.
Corn (frozen or canned): Adds slight sweetness and texture—fresh corn would be great too in season.
Whipping cream: Creamy texture that makes this feel indulgent without being heavy.
Fresh parsley: Finely chopped, it adds freshness and brightness to finish off the soup.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about adjusting recipes to fit your tastes or what’s sitting in your fridge — this Chicken Pot Pie Soup Recipe is a perfect blank canvas. Whether you want to make it dairy-free, add a few extra veggies, or turn it into a lower-carb option, I encourage you to make it your own.

Dairy-free version: I swapped heavy cream for coconut milk once, and it gave a subtle sweetness while keeping the creamy vibe; just skip the butter or use dairy-free margarine for full dairy-free comfort.
Vegetable-packed: Adding green beans, chopped spinach, or kale was a hit with my family and won’t overwhelm the classic flavor.
Spicy kick: I sometimes add a pinch of crushed red pepper or smoked paprika to give it a little zing without losing the pot pie charm.
Use leftover turkey: After holiday meals, I swapped chicken for turkey — it was a delicious way to use leftovers and keep the soup hearty.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté the Veggies Until They’re Soft and Golden

Start by melting the butter in a heavy-bottomed dutch oven or soup pot over medium-high heat. Once melted, toss in your chopped onion, celery, and sliced carrots. Stir occasionally so everything softens evenly without burning and cook until the onion starts turning translucent and the veggies get lightly golden—about 5 to 7 minutes. I like this step because it brings out the natural sweetness and depth that really builds the soup’s flavor.

Step 2: Add Mushrooms and Garlic and Keep Things Aromatic

Next, add the sliced mushrooms and minced garlic. Stir them together and cook for about another 5 minutes until everything softens and becomes fragrant. Mushrooms soak up flavor wonderfully here, adding earthy undertones that remind me of classic chicken pot pie filling. Don’t rush this—slowly cooking garlic and mushrooms brings an extra layer of yum.

Step 3: Create the Roux with Flour for That Creamy Texture

Sprinkle the flour over the veggies and stir constantly for about 1 minute, allowing the flour to toast slightly and form a roux. This is what thickens your soup beautifully without needing cornstarch or cream alone. Watch carefully so it doesn’t brown too much; you want a light golden color that smells nutty but not burnt.

Step 4: Add Stock, Potatoes, and Seasonings; Simmer Until Tender

Pour in the chicken stock, and add your sliced Yukon gold potatoes along with salt and pepper. Bring everything to a boil, then reduce the heat, cover partially, and let it simmer for 12 to 15 minutes, or until the potatoes are just tender. This is a great moment to taste and adjust seasoning because your flavors are melding beautifully here.

Step 5: Stir in Chicken, Peas, Corn, Cream, and Parsley

Finally, add the shredded cooked chicken, frozen peas, corn, heavy cream, and fresh parsley. Bring the pot back to a gentle simmer and cook for another 5 minutes so the peas and corn warm through and stay tender-crisp. Don’t skip the cream here—it brings that rich, silky finish that turns this into pure comfort in a bowl.

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Pro Tips for Making Chicken Pot Pie Soup Recipe

Use a Heavy-Bottomed Pot: I learned that a thick pot prevents sticking and helps the soup cook evenly without burning the bottom.
Don’t Skip Toasting the Flour: That little step adds a nutty depth and perfect thickness instead of a raw flour taste.
Shred Chicken by Hand: I always use my fingers to shred cooked chicken because it creates better texture than chopping.
Adjust Salt in Steps: I add salt in stages and taste often to avoid over-salting this hearty soup.

How to Serve Chicken Pot Pie Soup Recipe

A white bowl filled with creamy chicken and vegetable soup, showing clear layers: shredded chicken in light beige, bright orange carrot slices, green peas, yellow corn kernels, and small pieces of mushroom mixed in a thick pale yellow broth speckled with black pepper and green parsley bits. Next to the bowl are golden-brown biscuits with a soft texture, placed on a white marbled surface, and a silver spoon partly visible near the bowl photo taken with an iphone --ar 2:3 --v 7 - Chicken Pot Pie Soup, hearty chicken soup, cozy comfort food, easy chicken soup recipe, fall winter soup

Garnishes

I love topping this soup with a sprinkle of extra fresh parsley and a few grinds of black pepper to brighten every bite. Sometimes, I crumble a little crispy bacon over the top or add a dollop of sour cream for extra creaminess that my family adores. It’s those simple finishing touches that elevate the experience.

Side Dishes

Serve this soup alongside warm, flaky biscuits or crusty bread to soak up every bit of that creamy broth. For a lighter touch, a crisp green salad with a tangy vinaigrette pairs perfectly to balance the richness.

Creative Ways to Present

For gatherings, I’ve served Chicken Pot Pie Soup Recipe in mini bread bowls for an impressive homemade touch that everyone loved. Or pour it into pretty mugs for casual weekend lunches — it’s such a comforting meal with a charming presentation either way!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the flavors actually deepen overnight. Just give it a good stir before reheating to redistribute the cream and seasonings.

Freezing

Freezing this soup works well, but I prefer to freeze without the cream added. When reheating from frozen, I stir in cream toward the end so it stays luxuriously creamy and doesn’t separate.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. If the soup thickens too much, a splash of chicken stock or milk helps loosen it back up beautifully.

FAQs

Can I make this Chicken Pot Pie Soup Recipe vegetarian?

Absolutely! Substitute the chicken stock with vegetable stock and omit the chicken or replace it with chickpeas or tofu for protein. You can also load up the soup with extra veggies and mushrooms to keep it hearty.
What’s the best way to shred cooked chicken for this soup?

I find that shredding cooked chicken by hand gives the best texture — simply pull apart warm chicken breasts or thighs with your fingers or two forks. It results in tender, uneven pieces that mingle perfectly with the veggies and broth.
Can I use different potatoes if I don’t have Yukon Gold?

Yes, but Yukon Gold potatoes work best because they keep their shape without falling apart and have a creamy flavor that suits the soup perfectly. Russet potatoes can get a bit mushy, so if you use those, cut bigger chunks and watch the cooking time.
Is there a shortcut to this Chicken Pot Pie Soup Recipe?

Using pre-cooked rotisserie chicken and frozen veggies can save prep time. Also, making the vegetable sauté in advance lets you speed up the cooking on busy days — just reheat and continue with the recipe.
Can I make this soup gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch (use about half the amount and mix with cold water before adding). Make sure your chicken stock and other ingredients are gluten-free as well.

Final Thoughts

This Chicken Pot Pie Soup Recipe has become one of my go-to comfort meals, especially on chilly evenings when I want something warm and satisfying without a lot of fuss. What I love most is how approachable it is—you don’t need to be a seasoned chef to get it right, and you’ll enjoy every creamy, hearty spoonful. I really hope you give it a try and find it becomes a beloved classic in your home like it did in mine.