Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 cup chopped onion; 2 carrots, chopped; 2 celery sticks, chopped; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 5 cups chicken stock; 3/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1 pound Yukon Gold potatoes, peeled and sliced; 4 cups cooked chicken, shredded; 1 cup frozen peas; 1 cup corn; 1/2 cup half-and-half cream; 1 bay leaf; 1/4 cup fresh parsley, finely chopped

Jump to Recipe

Chicken Pot Pie Soup is the kind of recipe you reach for when the weather turns cold and dinner needs to feel reassuring. This creamy, hearty soup brings all the familiar flavors of a classic pot pie into a cozy bowl, without the extra work of rolling dough. With tender potatoes, shredded chicken, and a rich broth, this Chicken Pot Pie Soup fits perfectly into busy weeknights while still feeling special enough for slow weekends. It delivers warmth, comfort, and balance in every spoonful, making it a dependable favorite for family meals.

Story

Chicken Pot Pie Soup became a staple in my kitchen after one particularly long winter when I wanted the comfort of pot pie without waiting on a crust to bake. This Chicken Pot Pie Soup captures everything I love about the original dish, yet it cooks in one pot and stays weeknight friendly. The creamy base, soft vegetables, and savory chicken create a meal that feels thoughtful without being complicated. When served hot, Chicken Pot Pie Soup offers that familiar, nostalgic flavor that makes the kitchen feel welcoming and calm, especially on cold evenings.

Ingredients

6 tablespoons unsalted butter
1 cup onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, minced
⅓ cup all-purpose flour
5 cups chicken stock
¾ teaspoon sea salt
½ teaspoon black pepper
1 pound Yukon Gold potatoes, peeled and sliced into ¼-inch pieces
4 cups cooked chicken, shredded
1 cup frozen peas
1 cup corn
½ cup half-and-half cream
1 bay leaf
¼ cup fresh parsley, finely chopped, plus more for garnish

Step-by-Step Instructions

Preparing the Ingredients

Start by chopping the onion, carrots, and celery into even pieces so they cook at the same rate. Mince the garlic finely to help it blend smoothly into the soup base. Peel the Yukon Gold potatoes and slice them into uniform pieces to support even cooking. Shred the cooked chicken and measure out the remaining ingredients before heating the pot, which keeps the cooking process steady and stress free.

Cooking Instructions

Melt the butter in a large stock pot or Dutch oven over medium heat, then add onion, carrots, and celery, cooking until softened. Stir in garlic briefly, followed by flour, and cook until lightly golden. Slowly whisk in chicken stock, then add salt, pepper, bay leaf, and potatoes. Simmer until tender, add peas, corn, half-and-half, and chicken, then cook until hot. Finish with parsley before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the flour step, since undercooked flour can leave a raw taste in the soup. Keep the heat moderate when adding dairy to prevent curdling. Slice potatoes evenly so some do not turn mushy while others remain firm. Skipping the simmer time can also prevent flavors from blending fully, which affects the depth of the finished Chicken Pot Pie Soup.

Pro Tips for Better Flavor

Using Yukon Gold potatoes adds natural creaminess without extra dairy. Fresh parsley brightens the soup just before serving. A pinch of dried thyme or oregano deepens the savory notes without overpowering the base. Pairing this dish with ciabatta bread pairing ideas works well because the crusty bread absorbs the creamy broth beautifully.

Serving and Storage

How to Serve

Serve Chicken Pot Pie Soup hot in wide bowls to showcase the vegetables and chicken. A sprinkle of fresh parsley adds color and freshness. This soup works well as a complete meal, especially alongside comfort food soup sides like crusty bread or a simple green salad for balance.

How to Store Leftovers

Allow the soup to cool fully before transferring it to airtight containers. Store in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring often to keep the texture smooth. This method keeps the creamy chicken soup consistency intact.

Conclusion

Chicken Pot Pie Soup offers everything people love about classic pot pie in a simpler, spoonable form. It fits neatly into cold evenings, busy schedules, and family dinners that need to feel nourishing. With straightforward steps and familiar ingredients, this recipe invites you to slow down, cook once, and enjoy a bowl that feels reliable and satisfying from the first bite to the last.

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes, Chicken Pot Pie Soup works well when prepared ahead. The flavors continue to develop as it rests, making leftovers even more enjoyable. Reheat slowly to maintain the creamy texture.

Can I use rotisserie chicken?

Rotisserie chicken fits perfectly in this recipe and saves time. Simply shred the meat and add it during the final simmer so it warms without drying out, keeping the soup rich and balanced.

Is this soup good for freezing?

This soup freezes moderately well, though dairy-based soups can change texture slightly. Freeze without the cream, then add it fresh when reheating for best results during winter soup meal planning.