If you have a soft spot for comforting, rich, and hearty meals, this Chicken Pot Pie Soup Recipe will instantly become your new favorite. Imagine all the creamy goodness of a classic chicken pot pie, but in a luscious, spoonable soup form that warms you from the inside out. It’s packed with tender chicken, fresh vegetables, and a silky broth that feels indulgent without being overwhelming. Whether you want a cozy dinner on a chilly evening or an impressive yet easy dish for guests, this recipe delivers all that and more, making every spoonful a little moment of joy.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating a flavorful Chicken Pot Pie Soup Recipe. Each component plays a key role, from the creamy texture the butter and cream provide to the vibrant colors and healthful crunch of fresh vegetables.
- 6 Tbsp unsalted butter: Melts perfectly to sauté veggies and build a rich base.
- 1 medium yellow onion (1 cup chopped): Adds a sweet and savory depth to the soup’s foundation.
- 2 medium carrots (thinly sliced into rings): Brings natural sweetness and vibrant color.
- 2 celery sticks (finely chopped): Offers subtle earthiness and crunch.
- 8 oz white or brown mushrooms (sliced): Give an umami boost and meaty texture.
- 3 garlic cloves (minced): Infuses a gentle pungency that wakes up every bite.
- 1/3 cup all-purpose flour: Creates the perfect thickening agent for a velvety broth.
- 6 cups chicken stock: Provides a savory, nourishing liquid base full of flavor.
- 3-4 tsp salt (or to taste): Balances and enhances all other ingredients.
- 1/2 tsp black pepper: Adds just a hint of spice and warmth.
- 1 lb Yukon gold potatoes (peeled and sliced 1/4” thick): Tender and creamy, they give the soup body and heartiness.
- 5 cups cooked chicken (shredded): The star protein that transforms this soup into a filling meal.
- 1 cup frozen peas: Pops of sweetness and lovely green color.
- 1 cup corn (frozen or canned): Adds a juicy bite with a subtle crunch.
- 1/2 cup whipping cream: Creates a luxurious, smooth finish for the broth.
- 1/4 cup parsley (finely chopped plus more for garnish): Fresh and herbaceous, it brightens every spoonful.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté Your Vegetables
Start by melting the butter in a dutch oven or large soup pot over medium-high heat. Toss in the chopped onion, celery, and sliced carrots, then let them cook for about 5 to 7 minutes until they soften and turn slightly golden. This step is where the aromatic foundation of your soup takes shape, so take your time to let those flavors develop.
Step 2: Add Mushrooms and Garlic
Next, stir in the sliced mushrooms along with the minced garlic. Cook everything together for an additional 5 minutes until the mushrooms soften and release their earthy juices. These ingredients add a savory depth, creating that classic pot pie earthiness that makes this soup so memorable.
Step 3: Create the Roux
Sprinkle the flour over your softened veggies and stir continuously for about one minute until it turns a gentle golden color. This is your thickening magic that will transform the broth from thin to luxuriously creamy, ensuring every spoonful clings to your taste buds in pure delight.
Step 4: Simmer the Soup
Pour in the chicken stock, then add the sliced Yukon gold potatoes, salt, and black pepper. Bring this to a gentle boil before reducing the heat to a simmer. Partially cover the pot and let it cook for 12 to 15 minutes, or just until the potatoes are tender to the fork. This simmering stage allows the flavors to meld beautifully while the potatoes soak up all that savory goodness.
Step 5: Final Touches
Stir in the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Bring the soup back to a simmer and cook for an additional 5 minutes to warm through the vegetables and chicken. Taste and adjust seasoning as needed, then remove the pot from the heat. This last step brings everything together into a rich, creamy, comforting bowl that tastes just like a traditional chicken pot pie in soup form.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a pop of color and fresh herbal brightness. For extra indulgence, try a dollop of sour cream or a sprinkle of shredded sharp cheddar to elevate the flavors. A grind of black pepper at the table finishes each bowl with a little extra warmth.
Side Dishes
This soup pairs wonderfully with crusty bread or flaky biscuits that are perfect for dunking and soaking up every last bit of creamy broth. A crisp green salad with a light vinaigrette balances the richness and brings a fresh contrast in texture.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming twist that doubles as edible dishware. Layer small bowls of soup with melted cheese and breadcrumbs, then broil briefly for an open-faced pot pie soup gratin. These ideas add a fun visual element that makes every serving special.
Make Ahead and Storage
Storing Leftovers
Place leftover Chicken Pot Pie Soup Recipe in an airtight container and refrigerate. It will stay fresh for 3 to 4 days, making for an easy and delicious lunch or dinner the next day.
Freezing
You can freeze this soup for up to 3 months. Allow it to cool fully, then transfer to freezer-safe containers, leaving some room for expansion. Keep in mind that the potatoes may soften further once frozen and thawed, but the flavors will remain just as wonderful.
Reheating
Thaw frozen soup overnight in the fridge for best results. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup thickens too much, simply stir in a splash of chicken stock or water to loosen the consistency to your liking.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a perfect choice for the Chicken Pot Pie Soup Recipe as it’s already cooked and tender, making for a quick and tasty addition to your soup.
What can I substitute for whipping cream?
If you want a lighter option, half-and-half or whole milk works well, though the soup won’t be quite as rich. For a dairy-free alternative, coconut cream or cashew cream can add creamy texture with a slight twist in flavor.
Is this soup freezer-friendly?
Yes, this Chicken Pot Pie Soup Recipe freezes beautifully. Just be mindful that potatoes may soften more after freezing, but the taste remains fantastic.
Can I add other vegetables?
Feel free to customize it with peas, corn, green beans, or even diced bell peppers. Just be sure to adjust cooking times so the veggies stay tender but not mushy.
How thick should the soup be?
The soup should be creamy but still spoonable—think rich enough to coat the back of a spoon without being too gloopy or watery. The flour roux and cream help achieve this perfect consistency.
Final Thoughts
This Chicken Pot Pie Soup Recipe is one of those recipes that truly feels like a warm hug in a bowl. It’s easy to make, endlessly comforting, and perfect for sharing with family or friends on any occasion. If you’re craving a dish that combines the best of creamy chicken pot pie with the ease of a soup, you have to give this recipe a try. Trust me, once you do, it will have a permanent spot in your cozy meal rotation.
