Chicken Pot Pie Soup: Comfort Food in a Bowl
Few things rival the comfort of a steaming bowl of soup on a chilly day, and when that soup takes inspiration from a beloved classic like chicken pot pie, you know you’re in for something truly special. This Chicken Pot Pie Soup delivers everything you love about the original dish—tender chicken, colorful vegetables, and creamy richness—without the fuss of making a crust. It’s the perfect recipe to serve when you want hearty, soul-warming food that still feels easy and approachable.
Think of this soup as a deconstructed pot pie. Instead of layering the filling beneath a golden, flaky crust, we let the ingredients shine in a velvety broth that’s every bit as indulgent. Juicy chunks of chicken mingle with sweet carrots, tender peas, and savory celery, all tied together with a luscious cream base that coats your spoon with every bite. The seasonings are simple yet flavorful, enhancing the natural goodness of the ingredients while adding depth and warmth.
One of the best parts of this dish is its versatility. Pair it with warm biscuits or crusty bread, and you’ve got the perfect substitute for the traditional pie topping. You can even customize it to your liking—add mushrooms for an earthy twist, toss in fresh herbs like thyme and rosemary, or lighten it up by using milk instead of heavy cream. However you choose to prepare it, the result is always a satisfying, cozy meal that feels like a hug in a bowl.
Whether you’re serving it for a quiet family dinner, making a big pot to share at a gathering, or simply reheating leftovers for lunch, Chicken Pot Pie Soup has a way of bringing people together. It captures the nostalgic flavors of a timeless classic while offering the convenience and comfort of soup—a winning combination you’ll find yourself craving again and again.
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.