When the weather turns chilly and you’re craving something cozy, this chicken pot pie soup is like a warm hug in a bowl. It takes all the creamy, hearty goodness of a classic pot pie and transforms it into a spoonable version that’s even easier to whip up. Think rich broth, tender chicken, hearty veggies, and pillowy potatoes—all without fussing over a crust.
This creamy chicken soup is just right for busy weeknights, lazy Sundays, or when you need a pick-me-up in edible form. It’s everything you love about comfort food, simplified into one delicious pot.
Why You’ll Love This Chicken Pot Pie Soup
- Creamy, hearty, and ultra-satisfying
- Packed with vegetables and protein
- An easy pot pie recipe without the crust
- Great for meal prep and leftovers
Ingredients You’ll Need
- 6 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 2 celery sticks, 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 (to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced
- 5 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh parsley, plus more for garnish
How to Make Chicken Pot Pie Soup
- In a large Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened and golden.
- Add mushrooms and garlic, cooking for another 5 minutes.
- Stir in flour and cook 1 minute, stirring constantly.
- Slowly pour in chicken stock while stirring. Add potatoes, salt, and pepper. Bring to a boil, then lower heat to a simmer. Cover partially and cook 12–15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Tips for the Best Creamy Chicken Soup
- Use rotisserie chicken for a time-saving shortcut.
- Want even more richness? Add a splash more cream or a bit of cream cheese.
- This soup thickens as it sits—add extra broth when reheating if needed.
- Serve with biscuits, crusty bread, or puff pastry toppers for that pot pie feel.
Why I Keep This in My Winter Rotation
This soup came to life during a snow day when I had leftover chicken and a fridge full of veggies. One pot and 30 minutes later, we were all cozy, happy, and full. It’s now my go-to when I want the flavors of pot pie but don’t have the energy (or time) for pie crust. It’s warm, familiar, and always hits the spot.
What to Serve with Chicken Pot Pie Soup
It’s hearty enough to stand alone, but it pairs beautifully with flaky biscuits, garlic bread, or a simple green salad. For a fun twist, top each bowl with a piece of puff pastry baked separately—hello, deconstructed pot pie!
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to revive the texture. It also freezes well for up to 3 months—just thaw overnight in the fridge and reheat as needed.
FAQs About This Easy Pot Pie Recipe
Can I make it gluten-free?
Yes—use a gluten-free flour blend for thickening and ensure your stock is GF.
Can I make it dairy-free?
Substitute butter with olive oil and cream with coconut milk or a plant-based alternative.
What other veggies can I add?
Green beans, spinach, or kale are great add-ins.
Creamy Comfort Without the Crust
This chicken pot pie soup delivers the essence of classic pot pie in an easier, cozier format. It’s hearty, satisfying, and checks all the boxes for comfort food. Whether you’re battling the winter blues or just want something soul-warming and simple, this easy pot pie recipe will quickly become a favorite.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Pot Pie Soup is a creamy, cozy twist on a comfort food classic—minus the crust. With tender shredded chicken, soft potatoes, hearty vegetables, and a rich, savory broth, this soul-warming soup is perfect for cold nights, quick weeknight dinners, or anytime you need a bowl of edible comfort.
Ingredients
-
6 tbsp unsalted butter
-
1 medium yellow onion, chopped
-
2 medium carrots, thinly sliced
-
2 celery sticks, 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 (to taste)
-
1/2 tsp black pepper
-
1 lb Yukon gold potatoes, peeled and sliced
-
5 cups shredded cooked chicken
-
1 cup frozen peas
-
1 cup corn (frozen or canned)
-
1/2 cup heavy whipping cream
-
1/4 cup chopped fresh parsley, plus more for garnish
Instructions
-
Melt butter in a large Dutch oven over medium-high heat.
-
Add onion, carrots, and celery. Sauté 5–7 minutes until softened and golden.
-
Stir in mushrooms and garlic. Cook 5 more minutes.
-
Add flour and cook for 1 minute, stirring constantly.
-
Slowly stir in chicken stock. Add potatoes, salt, and pepper. Bring to a boil.
-
Reduce heat, cover partially, and simmer for 12–15 minutes until potatoes are fork-tender.
-
Add shredded chicken, peas, corn, cream, and parsley. Simmer 5 more minutes.
-
Adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
Use rotisserie chicken for quicker prep.
Add cream cheese or more cream for extra richness.
The soup thickens as it sits—thin with broth if needed when reheating.
Top with puff pastry rounds or serve with biscuits for pot pie flair.
Can be frozen up to 3 months and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: One Pot / Simmering
- Cuisine: American