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Chicken Pot Pie Soup Recipe

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Warm, creamy chicken pot pie soup loaded with tender chicken, veggies, and potatoes. Quick, hearty, and perfect for chilly nights.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced
  • 2 celery sticks, chopped
  • 8 ounces mushrooms (white or brown), sliced
  • 3 minced garlic cloves
  • ⅓ cup flour
  • 6 cups chicken stock
  • 34 teaspoons salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 pound Yukon gold potatoes, peeled and sliced ¼-inch thick
  • 5 cups shredded, cooked chicken
  • 1 cup peas (frozen)
  • 1 cup corn (frozen or canned)
  • ½ cup heavy whipping cream
  • ¼ cup chopped parsley, with extra for garnish

Instructions

  1. Start with the aromatics.
    Heat your Dutch oven over medium-high heat and melt the butter. Toss in the onion, celery, and carrots. Let them sauté for about 5-7 minutes, stirring occasionally, until they’re softened and just starting to turn golden. (One time, I walked away for too long and they burned, so keep an eye on them!)
  2. Add the mushrooms and garlic.
    These don’t need as long to cook. Stir them in and sauté for another 5 minutes. Your kitchen will smell amazing by now!
  3. Thicken it up.
    Sprinkle the flour over the veggies, stirring constantly for a minute until it turns a light golden color. This step ensures the soup thickens evenly without clumps.
  4. Build the base.
    Slowly pour in the chicken stock while stirring to avoid lumps. Add the potatoes, salt, and pepper, then bring it to a gentle boil. Reduce the heat, partially cover, and let it simmer for 12-15 minutes until the potatoes are tender.
  5. Finish with the good stuff.
    Stir in the shredded chicken, peas, corn, heavy cream, and parsley. Simmer for about 5 more minutes until everything is heated through. Taste and adjust seasoning as needed. (Pro tip: Go easy on the salt at first—you can always add more later!)

Notes

Got leftovers? Lucky you! Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally, or microwave individual servings in 30-second intervals until hot. If the soup thickens in the fridge, just add a splash of chicken stock or milk to thin it out.

For freezing, skip the cream and parsley when making the soup. Once thawed and reheated, stir them in for that fresh, creamy finish.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner