Chicken Pot Pie Soup is a delightful twist on the classic chicken pot pie, combining all the comforting flavors you love—without the fuss of a crust. It’s rich, creamy, and brimming with tender chicken and vegetables, making it a family favorite. Whether served on a cold day or when you’re craving something hearty, this soup delivers that perfect balance of cozy and delicious. My family loves it as an easy weeknight meal, and the leftovers taste even better the next day!
This recipe also has cultural ties to the iconic American chicken pot pie, known for its humble origins as a meal of leftover ingredients, brought together in a flaky pastry crust. While this soup skips the crust, it retains the comforting essence of pot pie, making it a go-to for anyone who craves that classic home-cooked warmth in a simpler, faster version.
Why You’ll Love This Recipe:
- Comfort Food at Its Best: Creamy, flavorful, and soul-warming, it’s everything you love about pot pie but easier.
- Quick & Convenient: No need to make or roll out pie dough—this is a one-pot, no-fuss recipe.
- Hearty & Wholesome: Packed with veggies, tender chicken, and a creamy broth, it’s filling and nutritious.
- Customizable: Perfect for using up leftover veggies or adding your favorite flavors.
- Family Favorite: Both kids and adults love it, making it an ideal meal for family gatherings or busy weeknights.
Ingredients You’ll Need:
- Unsalted Butter (3 Tbsp): Adds richness to the soup’s base and helps sauté the vegetables.
- Yellow Onion (1 medium, chopped): A key aromatic that builds flavor in the broth.
- Celery (3 ribs, diced): Adds a subtle crunch and depth of flavor.
- Carrots (3 medium, sliced): Sweet and colorful, they balance out the savory elements.
- Garlic (2 cloves, minced): Provides a fragrant kick and warmth.
- Mushrooms (8 oz, sliced): Earthy and meaty, mushrooms enhance the richness of the soup.
- All-Purpose Flour (1/3 cup): Thickens the broth to create that creamy, pot-pie-like consistency.
- Chicken Stock (6 cups): The base for the soup, providing robust flavor.
- Yukon Gold Potatoes (3 medium, diced): Creamy and tender, they’re perfect for soup without falling apart.
- Shredded Chicken (4 cups): Use leftover chicken or rotisserie chicken to save time.
- Frozen Peas & Corn (1 1/2 cups of each): Sweet, colorful veggies that add texture and flavor.
- Whipping Cream (1 cup): Creates a silky, luscious soup.
- Fresh Parsley (for garnish): Adds a burst of freshness and color at the end.
How to Make Chicken Pot Pie Soup:
Step-by-Step Instructions:
- Sauté the Vegetables: In a large, heavy-bottomed pot, melt butter over medium heat. Add chopped onions, diced celery, and sliced carrots. Cook until softened and fragrant, about 5-7 minutes.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and garlic, cooking until the mushrooms are golden and have released their moisture, about 5 more minutes.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring to combine. Cook for 2-3 minutes to eliminate the raw flour taste. This step helps thicken the soup.
- Simmer the Broth and Potatoes: Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the soup to a simmer and add the diced Yukon gold potatoes. Season with salt and pepper, and cook until the potatoes are tender, about 15 minutes.
- Add Chicken and Vegetables: Stir in the shredded chicken, peas, and corn. Continue to simmer for 5-7 minutes, allowing all the flavors to meld.
- Finish with Cream: Pour in the whipping cream and stir well. Let the soup simmer for another 2-3 minutes until it’s creamy and warmed through.
- Garnish and Serve: Remove from heat, sprinkle fresh parsley on top, and ladle into bowls. Serve hot with bread or crackers for dipping!
Cooking Tips:
- Consistency Matters: If your soup turns out too thick, simply add a bit more chicken stock to reach your desired consistency.
- Cook the Potatoes Just Right: To prevent the potatoes from falling apart, dice them into even-sized pieces, and cook until just tender but not mushy.
- Don’t Skip the Flour: This step is key to achieving a creamy, rich texture similar to that of a traditional pot pie filling.
Helpful Tips:
- Substitute Chicken: You can use leftover turkey instead of chicken for a tasty variation, especially during the holiday season.
- Dairy-Free Option: Replace the cream with coconut milk or almond milk to make a dairy-free version.
- Veggie Swap: Feel free to swap in green beans or parsnips if you have them on hand. This soup is incredibly flexible!
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Can be adapted to dairy-free, gluten-free
Nutritional Information (per serving):
- Calories: 363
- Carbohydrates: 25g
- Protein: 25g
- Fat: 18g
- Fiber: 3g
Frequently Asked Questions:
- Can I freeze Chicken Pot Pie Soup? While you can freeze this soup, keep in mind that cream-based soups can sometimes separate when thawed. To avoid this, freeze the soup before adding the cream, and stir it in after reheating.
- How long will this soup last in the fridge? It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Can I make this soup in advance? Absolutely! The flavors actually deepen over time, making it an even better meal for leftovers.
Storage Instructions:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: If freezing, do so before adding the cream. Thaw overnight in the fridge and reheat on the stovetop, stirring in the cream at the end.
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Conclusion:
Chicken Pot Pie Soup is a winning recipe for anyone who craves the cozy, homey flavors of chicken pot pie but wants a quicker, easier option. It’s perfect for a comforting weeknight meal, a cozy Sunday dinner, or even meal prep. With its hearty ingredients and rich, creamy base, this soup is bound to become a staple in your kitchen. Give it a try, and watch it warm not just your body but your heart, too!
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Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup is the ultimate cozy comfort food, perfect for chilly days when you’re craving something warm and hearty. It takes all the best parts of traditional chicken pot pie—tender chicken, creamy broth, and a mix of veggies—but skips the crust for a quicker, one-pot meal.
Ingredients
- Unsalted Butter – For a rich base flavor.
- Aromatics – Onion, celery, carrots, and garlic create a fragrant soup base.
- Mushrooms – Adds a depth of earthy flavor when sautéed until golden.
- Flour – Thickens the soup for that creamy texture.
- Chicken Stock – Homemade or store-bought; the backbone of the soup’s flavor.
- Yukon Gold Potatoes – Creamy, hearty potatoes that hold up well.
- Shredded Chicken – Leftover rotisserie chicken or cooked breast works perfectly.
- Frozen Peas & Corn – Adds sweetness and color.
- Whipping Cream – For a rich, creamy finish.
- Parsley – Fresh and vibrant, perfect for garnish and flavor.
Instructions
- Sauté Aromatics: Melt butter in a large pot and sauté the onions, celery, and carrots until soft.
- Add Mushrooms & Garlic: Continue to sauté until the mushrooms are golden.
- Thicken the Soup: Stir in flour and cook until lightly golden.
- Simmer the Broth & Potatoes: Pour in the chicken stock, add potatoes, and season. Let simmer until the potatoes are tender.
- Add Chicken & Veggies: Stir in the shredded chicken, peas, corn, and cream, then simmer for a few more minutes.
- Garnish & Serve: Taste and adjust seasoning. Serve hot with fresh parsley.
Notes
- Use leftover turkey for a post-Thanksgiving twist.
- If you prefer a lighter soup, substitute half-and-half for heavy cream.