Dinner

Chicken Pot Pie Soup Recipe

Bylina Carter October 30, 2025October 30, 2025

Introduction

Chicken Pot Pie Soup is a comforting, hearty dish that captures all the flavors of a classic chicken pot pie in a warm, creamy soup form. It’s perfect for chilly days when you want something filling yet easy to enjoy. This recipe combines tender chicken, vegetables, and a rich broth for a satisfying meal.

A close-up view of a bowl filled with creamy chicken and vegetable soup, showing chunks of tender chicken, orange carrots, green peas, and bits of potato in a thick pale yellow broth. The soup looks smooth and rich, with small sprinkles of green herbs on top. The bowl is white and placed on a white marbled surface, with a biscuit partially visible to the side. The textures of the vegetables and chicken are soft, contrasting with the creamy liquid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Step 2: Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

Step 3: Add 1/3 cup flour and stir constantly for 1 minute until golden.
Step 4: Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Step 5: Add shredded chicken, frozen peas, and corn, 1/2 cup whipping cream, and 1/4 cup parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender.

Step 6: Season to taste with salt and pepper, remove from heat, and garnish with additional parsley before serving.

Tips & Variations

For extra flavor, use homemade chicken stock or broth instead of store-bought.
Substitute heavy cream with half-and-half for a lighter soup.

Add a pinch of thyme or rosemary for a herbaceous twist.
Use leftover roasted chicken to save time and boost flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy chicken soup filled with shredded white chicken pieces, bright orange carrot slices, green peas, and small bits of celery, all mixed in a thick, pale yellow broth with herbs sprinkled on top. The white bowl sits on a white marbled surface, and a biscuit is partially visible next to it. The soup looks warm and comforting, with a smooth texture and colorful vegetables evenly spread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this soup?

Yes, feel free to add or substitute vegetables like green beans, sweet corn, or even diced bell peppers to suit your taste and what you have on hand.

Is it necessary to shred the chicken?

Shredding the chicken helps it distribute evenly throughout the soup and makes it easier to eat, but you can also chop it into bite-sized pieces if preferred.