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