Introduction

Chicken Pot Pie Soup is a comforting blend of creamy broth, tender chicken, and hearty vegetables that captures the flavors of a classic pot pie in a bowl. This easy-to-make soup is perfect for chilly days when you want something warm and satisfying without the fuss of baking a pie.

A white bowl filled with a thick, creamy chicken soup that has shredded white chicken pieces layered throughout. Bright green peas and round orange carrot slices are spread evenly in the soup, along with slices of light brown mushrooms and small bits of translucent celery. The soup has a light beige broth with green herb flakes sprinkled on top. Two golden brown biscuits with flaky layers are placed beside the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium yellow onion, chopped
2 celery ribs, diced
2 carrots, sliced
1 cup mushrooms, chopped
2 garlic cloves, minced
3 cups cooked chicken, shredded
2 cups Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3/4 cup frozen peas
3/4 cup frozen corn
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped

Instructions

Step 1: Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes until vegetables soften.
Step 2: Add minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Step 3: Sprinkle in the flour and stir continuously for 2 to 3 minutes until the mixture is blended and turns golden, forming a roux.
Step 4: Slowly pour in the chicken broth while stirring to avoid lumps. Add the cubed potatoes and simmer uncovered for 12 minutes or until the potatoes are tender.
Step 5: Stir in shredded chicken, frozen peas, frozen corn, and heavy cream. Let the soup simmer for another 5 minutes to blend flavors and heat through.
Step 6: Add chopped parsley, salt, and pepper. Taste and adjust seasoning if needed. Serve the soup hot for the best comfort.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.
Swap heavy cream for half-and-half to reduce richness while keeping creaminess.
Add thyme or rosemary for an herby twist that complements the vegetables.
For a thicker soup, add a bit more flour during the roux step or reduce the broth slightly.
Vegetarian option: Replace chicken with extra mushrooms and vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling after adding cream to maintain a smooth texture. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large blue pot filled with thick creamy chicken and vegetable soup, showing shredded white chicken pieces, small round green peas, diced orange carrots, light yellow potato cubes, and sliced brown mushrooms all mixed in the pale yellow creamy broth with visible herbs, a wooden spoon resting inside the pot stirring the soup on the right side, and four golden-brown biscuits placed around the pot on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

For best results, use cooked chicken. If using raw chicken, cook it thoroughly before adding it to the soup or add raw chicken pieces at step 4 and cook until fully done.

Is this soup gluten-free?

The recipe uses all-purpose flour which contains gluten. Substitute with a gluten-free flour blend or cornstarch slurry to make it gluten-free.