Chicken Pot Pie Soup
Chicken Pot Pie Soup is the very essence of comfort food, taking everything we love about a classic chicken pot pie and transforming it into a warm, nourishing bowl of goodness.
Instead of being encased in a golden crust, the creamy broth itself becomes the star—rich, velvety, and layered with flavors from buttery vegetables, tender chicken, and earthy herbs. Every spoonful is a balance of textures: soft potatoes, sweet peas, hearty corn, and juicy mushrooms all mingling together in a silky base.
What makes this soup especially appealing is how it captures the nostalgia of homemade chicken pot pie but simplifies the process—no rolling dough or baking needed. It’s a dish that feels both rustic and elegant, perfect for a weeknight family meal yet equally comforting when served to guests on a chilly evening. This recipe is not just about filling your stomach—it’s about warmth, familiarity, and the kind of satisfaction that only timeless comfort food can bring.
Why People Will Love Chicken Pot Pie Soup:
Comfort in a Bowl – It transforms the cozy, nostalgic flavors of a classic chicken pot pie into a warm, creamy soup that feels like a hug on a cold day.
Rich Layers of Flavor – From the buttery base to the earthy mushrooms, sweet carrots, and tender chicken, every spoonful delivers a depth of taste that keeps you coming back.
Wholesome and Hearty – Loaded with vegetables, protein, and potatoes, it’s a complete meal that is both satisfying and nourishing.
Creamy Yet Balanced – The addition of cream gives it a silky richness, while the fresh parsley and sweet corn provide brightness and freshness.
Family-Friendly Comfort Food – It’s familiar, approachable, and universally loved—perfect for family dinners, potlucks, or serving guests who crave homestyle cooking.
Key Ingredients:
Cooked Chicken – The heart of the soup, providing rich protein and a tender bite. Shredded chicken absorbs the creamy broth beautifully, ensuring each spoonful is hearty and flavorful. Rotisserie or leftover roast chicken works perfectly for added depth.
Butter and Flour (Roux Base) – These two ingredients form the foundation of the soup’s velvety texture. The butter adds richness while the flour thickens the broth, creating that signature pot-pie creaminess.
Vegetables (Onion, Carrot, Celery, Mushrooms) – This aromatic trio, often called mirepoix, builds the soup’s flavor base. The mushrooms add an earthy, meaty note that complements the chicken and cream.
Yukon Gold Potatoes – Naturally buttery and tender when cooked, these potatoes help thicken the soup and make it hearty without needing extra flour or starch.
Chicken Stock – A high-quality stock infuses the soup with savory depth. Homemade or low-sodium stock is ideal to control the salt and let the other flavors shine.
Peas and Corn – These vegetables add color, sweetness, and texture contrast to the creamy soup, mirroring the filling of a classic chicken pot pie.
Heavy Cream – The secret to luxurious richness. It ties all the elements together, giving the soup a smooth, silky finish that feels indulgent yet comforting.
Parsley – Fresh parsley adds a burst of color and brightness at the end, cutting through the creaminess and rounding out the flavors with a fresh, herbaceous note.
Expert Tips:
Build layers of flavor from the start – Take your time sautéing the onions, carrots, and celery until they begin to caramelize. This deepens the sweetness and gives the soup a richer base before adding stock.
Use a proper roux technique – When you add the flour, cook it for at least a minute until it smells nutty. This removes the raw flour taste and ensures your soup thickens smoothly without lumps.
Choose Yukon Golds over russets – Yukon gold potatoes hold their shape while still becoming tender and creamy, preventing your soup from turning grainy or overly starchy.
Shred chicken strategically – If you’re using rotisserie chicken, shred it into bite-sized pieces after the soup base has simmered, then stir it in near the end. This keeps the chicken moist and prevents it from becoming stringy.
Season in layers, not at the end – Lightly season the veggies as they cook, taste the broth after simmering the potatoes, and then adjust salt and pepper again at the very end. This layered seasoning ensures a well-balanced soup instead of a flat or overly salty finish.
Balance richness with freshness – The cream and butter make the soup indulgent, so finish with parsley (or even a splash of lemon juice) to brighten the flavors and keep it from feeling heavy.
Control the texture – If you prefer a thicker, stew-like soup, let it simmer a little longer uncovered. For a lighter, more brothy feel, add an extra splash of stock or cream just before serving.
Chicken Pot Pie Soup
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
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.
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Add 1/3 cup flour and stir constantly for 1 minute until golden.
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.
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Important Notes When Making Chicken Pot Pie Soup:
Quality of Stock Matters Most – The backbone of this soup is the chicken stock. A homemade or high-quality low-sodium stock will provide a naturally rich flavor, allowing the vegetables and cream to shine without tasting artificial or overly salty.
Don’t Rush the Vegetable Base – Properly sweating the onions, carrots, celery, and mushrooms is key to developing depth. They should soften and turn slightly golden—not just steam—so they release their sweetness and build the foundation for the soup’s comforting flavor.
Flour Requires Careful Timing – Once you add the flour, stir constantly for at least 60 seconds before pouring in the stock. This crucial step cooks out the raw taste and ensures the soup thickens evenly without forming gritty lumps.
Simmer, Don’t Boil – After adding the potatoes and chicken stock, maintain a gentle simmer rather than a rolling boil. This helps the potatoes cook evenly and prevents the dairy from curdling later when cream is added.
Cream Goes in Last – Always stir in the cream toward the end of cooking, once the heat is lowered. Boiling after adding cream can cause separation or a greasy texture. The goal is a velvety finish, not a broken sauce.
Use Fresh Herbs for Balance – Fresh parsley (or thyme if you prefer) isn’t just for garnish—it lifts the flavor, balances the richness, and gives the soup a fresh, homemade finish.
Consistency Can Be Adjusted – For a heartier soup, let it reduce uncovered for a few extra minutes. If you prefer a lighter texture, add a splash of warm stock or milk just before serving.
Storage and Reheating – This soup stores beautifully but thickens as it cools due to the starches from potatoes and flour. When reheating, add a bit of stock or cream and warm gently over low heat to restore its silky consistency.
How To Enjoy Chicken Pot Pie Soup After Cooking:
1. Let It Rest Before Serving
Once the soup is finished, allow it to sit for about 5 minutes off the heat. This brief pause lets the flavors meld and ensures the creamy broth thickens slightly, creating that signature velvety texture.
Stir gently before ladling, so the cream, chicken, and vegetables are evenly distributed.
2. Serving Presentation
Classic Bowls – Ladle into wide, shallow bowls to showcase the vibrant mix of vegetables, golden potatoes, and shredded chicken.
Bread Bowl Upgrade – For a rustic touch, hollow out small sourdough or boule loaves and serve the soup inside. The bread soaks up the creamy broth and becomes part of the meal.
Family Style – Present the soup in a large Dutch oven or soup tureen at the center of the table, allowing everyone to serve themselves.
3. Ideal Pairings
Bread Options – Serve with warm, crusty bread, buttermilk biscuits, or buttery puff pastry twists to mimic the flaky crust of a traditional pot pie.
Side Dishes – A crisp green salad with a lemony vinaigrette balances the richness of the soup. Roasted seasonal vegetables also make a complementary side.
Wine Pairings – Pair with a lightly oaked Chardonnay for a creamy, buttery harmony, or a Sauvignon Blanc for a refreshing contrast.
4. Garnishes for Extra Flavor
Fresh Herbs – A sprinkle of fresh parsley, thyme, or dill adds a burst of freshness.
Cheese Topping – A light dusting of Parmesan or white cheddar deepens the savory profile.
Spice Lovers – Add a dash of red pepper flakes or a drizzle of hot sauce for a subtle kick.
Texture Boost – Top with crunchy fried onions or seasoned croutons to contrast the creamy broth.
5. Best Way to Eat It
Scoop up chunks of potato, carrot, and chicken with a spoon, ensuring each bite includes a bit of creamy broth.
Tear pieces of bread or biscuit and dip directly into the soup for a comforting pot pie experience without the crust.
For a more indulgent version, top with a small puff pastry square right before serving, letting it soak in slightly.
6. Storage & Next-Day Enjoyment
Refrigeration – Store leftovers in an airtight container for up to 3 days. The soup will thicken overnight; just stir in a splash of broth or cream when reheating.
Freezing – This soup can be frozen for up to 2 months, though potatoes may soften. Freeze in portioned containers for easy weeknight meals.
Reheat Gently – Warm over low heat, stirring frequently, to prevent the cream from separating.
Nutrition Information:
For Chicken Pot Pie Soup, based on one serving (about 1 ½ cups, assuming 6 servings total):
Calories: 410 kcal | Total Fat: 23 g | Saturated Fat: 11 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 820 mg (varies depending on broth & added salt) | Total Carbohydrates: 26 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 27 g
Frequently Asked Questions:
Can I use pre-cooked or rotisserie chicken for this recipe?
Yes, using pre-cooked or rotisserie chicken is a great time-saving option for this recipe.
Simply shred the pre-cooked chicken and add it during the last step to warm through.
Can I use different vegetables or customize the ingredients in this soup?
Absolutely! You can customize the vegetables to your liking.
Common additions include green beans, diced bell peppers, or even broccoli.
Feel free to get creative and tailor the soup to your preferences.
What can I use as a substitute for heavy whipping cream if I want a lighter version?
If you’re looking for a lighter option, you can substitute the heavy whipping cream with whole milk, half-and-half, or a non-dairy milk like almond milk or coconut milk.
Keep in mind that this may affect the soup’s richness.
Can I make this soup ahead of time and reheat it?
Yes, this soup can be made in advance and reheated. It often tastes even better the next day after the flavors have melded.
Just be sure to store it properly in an airtight container in the refrigerator.
What are some suggested garnishes for Chicken Pot Pie Soup?
You can garnish your soup with fresh parsley, chives, or a sprinkle of shredded cheese. A warm, flaky biscuit on the side can also be a delightful accompaniment.
Can I use rotisserie chicken for this soup?
Yes, using rotisserie chicken is a great way to save time.
Simply shred the rotisserie chicken and add it during the final step to heat through.
Can I use frozen vegetables instead of fresh ones?
Absolutely, frozen vegetables can be a convenient substitute for fresh ones.
Just add them at the appropriate step while cooking the soup.
No need to thaw them in advance.
What can I use as a gluten-free alternative to all-purpose flour for thickening the soup?
If you prefer a gluten-free option, you can use a gluten-free flour blend or cornstarch as a thickener.
Remember to mix it with a small amount of cold water before adding it to the soup to prevent clumping.
Can I make this soup without mushrooms?
Certainly, you can omit the mushrooms if you’re not a fan or have an allergy.
The soup will still be delicious without them.
What’s the best way to store and reheat leftovers?
To store leftovers, refrigerate them in an airtight container.
When reheating, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, or use a microwave in short increments to prevent overheating.