Table of Contents
Why You’ll Love This Chicken Pot Pie Soup Recipe
- Foolproof creaminess that comforts like a warm hug after a busy day.
- Uses easy shortcuts like shredded rotisserie chicken to save time without sacrificing flavor.
- A versatile one-pot meal packed with veggies, tender potatoes, and juicy chicken everyone loves.
- Perfect for busy cooks needing satisfying dinners that don’t complicate the evening.
Essential Ingredients for Chicken Pot Pie Soup
- 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)
Why These Ingredients?
Yukon Gold potatoes are my top choice because they hold their shape beautifully and lend a silky texture to the soup. Unlike starchy Russets, they don’t fall apart during simmering. Using a blend of fresh vegetables and mushrooms builds layers of flavor and nutrition, while shredded chicken adds hearty protein without extra prep. The combination of butter, flour, and chicken stock creates that comforting creamy base that feels indulgent but simple. For a balanced meal, consider that a serving of this chicken pot pie soup is high in protein and fiber.
Recommended Equipment
- Dutch oven or large soup pot: Ideal for even heat distribution to prevent scorching and helps with easy cleanup after simmering this creamy soup.
- Good ladle: Makes serving the soup a breeze, especially when scooping all those chunky veggies and tender chicken.
How to Make Chicken Pot Pie Soup (Step-by-Step)
- Melt butter and sauté vegetables. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, celery, and sliced carrots. Sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add mushrooms and garlic. Stir in sliced mushrooms and minced garlic. Cook another 5 minutes, stirring occasionally until softened.
- Incorporate flour. Sprinkle in 1/3 cup flour and stir constantly for 1 minute until golden.
- Add stock, potatoes, and seasoning. Pour in 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 simmer. Partially cover and cook 12-15 minutes until potatoes are tender. This is a great time to check out another comforting soup recipe like our Ultimate Leek and Potato Soup.
- Finish with chicken, veggies, and cream. Add shredded chicken, frozen peas, frozen corn, 1/2 cup whipping cream, and 1/4 cup parsley. Bring back to a simmer and cook for 5 minutes more until peas and corn are tender. Season to taste and remove from heat.
Process photos accompany each step to guide you visually for best results.
How to Make in a Slow Cooker
- Prepare vegetables and mushrooms. Sauté onion, celery, carrots, mushrooms, and garlic in butter on the stovetop until soft and golden (about 10 minutes).
- Transfer to slow cooker. Add sautéed veggies to slow cooker along with flour; stir well to coat.
- Add remaining ingredients except cream and peas/corn. Pour in chicken stock, sliced potatoes, salt, pepper, and shredded chicken. Mix everything.
- Cook on low for 6 hours or high for 3 hours. Potatoes should be tender before the next step.
- Add cream, peas, and corn. Stir in whipping cream, frozen peas, and corn. Cook on high for another 20-30 minutes until veggies are warmed through but still vibrant. Season to taste before serving.
How to Make in an Instant Pot
- Sauté veggies. Turn Instant Pot to ‘Sauté’ mode and melt butter. Add onion, celery, carrots, mushrooms, and garlic. Cook for 6 minutes until softened.
- Add flour and cook. Sprinkle in flour, stirring constantly for 1 minute.
- Add stock, potatoes, salt, pepper, and chicken. Mix well. Secure lid and set valve to sealing. Cook on ‘Pressure Cook’ for 8 minutes.
- Quick release pressure. When cooking is done, carefully quick release the steam.
- Add cream, peas, corn, and parsley. Stir in whipping cream, frozen peas, corn, and parsley. Switch back to ‘Sauté’ and cook uncovered for 5 more minutes to warm through. Season to taste and serve.
Expert Tips for the Perfect Creamy Soup
- Properly sauté the flour until golden to avoid a raw taste and ensure smooth, creamy texture.
- Don’t boil after adding cream; a gentle simmer prevents curdling.
- Cook vegetables just until tender—overcooked veggies get mushy and lose vibrant color.
- The easiest way to shred rotisserie chicken is to use your hands or two forks right after removing skin for quick, juicy shreds.
Creative Topping Ideas (Beyond Biscuits)
- Puff pastry croutons baked until golden and flaky
- Baked pie crust cut into leaf shapes for a whimsical touch
- Crumbled crispy bacon for smoky crunch
- Crispy fried onions to add texture and savory depth
- Fresh chives for a pop of mild onion flavor and color
Get creative and enjoy making this soup uniquely yours!
Chicken Pot Pie Soup Variations
| Variation | How to Make It | Notes/Tips |
|---|---|---|
| Spicy Version | Add 1/2 tsp cayenne pepper or 1 diced jalapeño during vegetable sautéing. | Adjust spice level to taste; pair with cooling cream. |
| Low-Carb/Keto Version | Omit potatoes; increase mushrooms and add cauliflower florets instead. | Use full-fat cream for richness and keep it keto-friendly. |
| Bacon & Cheddar Version | Stir in cooked crumbled bacon and shredded cheddar cheese right before serving. | Adds smoky, cheesy flavor; consider reducing added salt. |
How to Store, Freeze, and Reheat
- To store: Cool soup to room temperature. Store in airtight containers in the fridge for up to 4 days.
- To freeze: Place cooled soup in freezer-safe containers, leaving some headspace. Freeze up to 3 months. Note: texture of potatoes may soften after freezing.
- To reheat: Warm gently on stovetop over medium-low heat, stirring often. Avoid boiling to prevent cream separation. Microwave reheating works too; stir halfway through heating for even temperature.
Frequently Asked Questions (FAQ)
How do I fix my soup if it’s too thin?
Make a cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water. Stir it into simmering soup and cook until thickened.
Can I make this chicken pot pie soup dairy-free?
Yes, substitute heavy cream with full-fat coconut milk or cashew cream for creamy texture without dairy.
How can I make this gluten-free?
Use a gluten-free flour blend for the roux or thicken the soup with a cornstarch slurry instead of all-purpose flour.
What’s the best way to prevent the cream from curdling?
Don’t boil the soup after adding cream; keep it at a gentle simmer to maintain smooth texture.
Conclusion
This chicken pot pie soup is like a warm hug in a bowl—easy, comforting, and perfect for busy nights when you want homemade flavor without the fuss. I hope it becomes your go-to recipe for cozy dinners. I’d love to know which creative topping you’re most excited to try on your chicken pot pie soup! Let me know in the comments below!
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Chicken Pot Pie Soup
All the cozy flavors of chicken pot pie—tender chicken, potatoes, and veggies—in a creamy, richly seasoned soup. Comforting, hearty, and weeknight-friendly.
Ingredients
Equipment
Method
Cook the Soup
- Melt butter in a Dutch oven over medium-high heat, then sauté onion, celery, and carrots for 5–7 minutes until softened and lightly golden.
- Stir in mushrooms and garlic; cook about 5 minutes until the mushrooms soften.
- Sprinkle in flour and cook, stirring constantly, for 1 minute to form a lightly golden roux.
- Whisk in chicken stock, then add potatoes, salt, and pepper; bring to a boil, reduce to a simmer, partially cover, and cook 12–15 minutes until potatoes are tender.
- Add chicken, peas, corn, cream, and parsley; return to a gentle simmer for 5 minutes until vegetables are tender. Adjust seasoning to taste and remove from heat.
Notes
Use rotisserie or leftover chicken for convenience. If using regular (not low-sodium) broth, start with less added salt and adjust at the end. For a thicker soup, simmer uncovered a few extra minutes or add a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water). For gluten-free, replace flour with 1.5 Tbsp cornstarch slurry added after the stock. For dairy-free, use a rich unsweetened plant cream or omit the cream and add a splash of cashew milk. Stir the flour well to avoid lumps. Leftovers keep 3–4 days refrigerated; thin with a splash of broth or milk when reheating. Garnish with extra parsley and cracked pepper; serve with crackers or puff pastry croutons for a pot pie vibe.
