Craving the cozy, comforting flavors of chicken pot pie but don’t want to fuss with a crust? Say hello to Chicken Pot Pie Soup! This recipe delivers all the rich, hearty flavors of the classic dish in an easy-to-make soup form. Packed with tender chicken, veggies, and a creamy broth, this soup is perfect for chilly nights, meal prep, or whenever you need a comfortable bowl. Let’s get cooking! 🥄✨
Why You’ll Love This Chicken Pot Pie Soup Recipe
This chicken pot pie soup is:
✅ Creamy and comforting, just like the classic pot pie filling.
✅ Easy to make, no pie crust required!
✅ Loaded with flavor, thanks to aromatic veggies and a rich broth.
✅ Perfect for meal prep, reheats beautifully for quick lunches or dinners.
Quick Stats About This Chicken Pot Pie Soup Recipe: ⏱️
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty: Medium
🥘 Ingredients for Chicken Pot Pie Soup
🥣 For the Base:
- 6 tablespoons unsalted butter
- 1 medium onion, diced (1 cup)
- 2 medium carrots, sliced
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (optional)
🍗 For the Soup:
- 5 cups cooked shredded chicken
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb yellow potatoes (4 medium)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, chopped
- 3.5 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
👩🍳 Step-by-Step Instructions
1. Prep the Ingredients
🍴 Shred the chicken: Use a rotisserie chicken or cook your own. Check out this roast chicken recipe or Instant Pot whole chicken recipe for easy options.
🍴 Chop the veggies: Slice the mushrooms, chop the onion, mince the garlic, finely chop the celery, slice the carrots, and dice the potatoes.
2. Cook the Aromatics
🍴 Melt the butter in a large Dutch oven or soup pot over medium-high heat.
🍴 Add the onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
🍴 Add the mushrooms and garlic. Sauté for another 5 minutes until the mushrooms are tender.
3. Thicken the Soup
🍴 Sprinkle the flour over the veggies and cook for 1 minute, stirring constantly. This helps thicken the soup and removes the raw flour taste.
4. Add the Liquids and Potatoes
🍴 Pour in the chicken stock and stir well, scraping the bottom of the pot to deglaze.
🍴 Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
🍴 Partially cover and cook for 12-15 minutes until the potatoes are tender.
5. Add the Final Touches
🍴 Stir in the shredded chicken, frozen peas, and corn.
🍴 Add the heavy cream and chopped parsley. Simmer for 5 minutes until heated through.
🍴 Taste and adjust seasoning with more salt and pepper if needed.
6. Serve and Enjoy!
🍴 Ladle the soup into bowls and garnish with extra parsley and black pepper.
🍴 Serve with homemade biscuits for that classic pot pie vibe. Check out this fluffy biscuit recipe for the perfect pairing.
🍽 Serving Suggestions
This soup is a meal in itself, but here are a few ways to make it even more special:
- With biscuits: Dip fluffy homemade biscuits into the soup for the ultimate comfort food experience.
- As a meal prep staple: Store in the fridge for 3-4 days or freeze for up to 3 months.
- With a salad: Pair with a fresh green salad for a lighter meal.
Explore More Recipes:
→ Best Damn Stuffed Salmon Recipe with Creamy Mashed Potatoes
→ Best Damn Crispy Fried Salmon Strips
→ Easy Air Fryer French Toast Recipe
Pro Tips for Success: 💡
- Use rotisserie chicken for quick prep
- Homemade stock elevates flavor significantly
- Cut vegetables uniformly for even cooking
- Season generously – this soup should be well-flavored
Storage & Reheating: 🔄
- Refrigerate up to 4 days in airtight container
- Freeze for up to 3 months (without cream)
- Reheat gently on stovetop or microwave
- Add fresh cream when reheating if needed
FAQs About Chicken Pot Pie Soup❓
1. Can I make This Chicken Pot Pie soup ahead of time?
Absolutely! This soup is perfect for meal prep. Store it in the fridge for up to 3-4 days or freeze it for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth or cream if needed.
2. Can I use canned vegetables instead of fresh?
Yes, you can! Canned carrots, peas, and corn work well in a pinch. Just drain and rinse them before adding to the soup.
3. How can I make this soup gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Use 2 tablespoons of cornstarch mixed with 2 tablespoons of water as a thickener.
4. Can I use milk instead of heavy cream?
Yes, you can use milk, but the soup won’t be as creamy. For a richer texture, try half-and-half or evaporated milk as a substitute.
5. What can I use instead of mushrooms?
If you’re not a fan of mushrooms, simply leave them out or replace them with extra celery, carrots, or even diced zucchini for added veggies.
Final Thoughts
This chicken pot pie soup is the ultimate comfort food—creamy, hearty, and packed with flavor. Whether you’re serving it for dinner or prepping it for the week, this recipe is sure to become a family favorite. Don’t forget to share your creations with us on social media using the hashtag #MyPotPieSoup. Happy cooking! 🥄✨
