Chicken Pot Pie Soup

I made Chicken Pot Pie Soup for the first time on a rainy November evening when I was craving pot pie but didn’t have the energy for pastry. It turned out to be the best kitchen shortcut I’ve ever discovered. This soup captures everything you love about classic chicken pot pie without any of the fussy crust work, and honestly, I think it tastes even better.

The beauty of this Chicken Pot Pie Soup is how it transforms simple ingredients into something genuinely comforting. I remember my grandmother’s pot pies cooling on the kitchen counter, and this soup brings back those same cozy feelings. You get tender chunks of chicken, creamy broth, and vegetables that are perfectly cooked. This is a one-pot chicken soup that delivers homestyle comfort in about 40 minutes flat. The flour creates that signature thick, velvety texture that makes every spoonful feel like a warm hug.

Everything You Need for Chicken Pot Pie Soup

I always use Yukon gold potatoes for this Chicken Pot Pie Soup because they hold their shape beautifully and add a buttery flavor. Pro tip: Don’t skip the resting time at the end. Those 10 minutes allow the flavors to deepen and the soup to thicken perfectly.

Veggies and Aromatics:

• 1 medium yellow onion, chopped
• 2 celery ribs, diced
• 2 carrots, sliced
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced

Chicken and Potatoes:

• 3 cups cooked chicken, shredded (about 1.5 lbs raw chicken breast)
• 2 cups Yukon gold potatoes, peeled and cubed

Creamy Base:

• 4 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream

Freezer Staples:

• ¾ cup frozen peas
• ¾ cup frozen corn

Final Touches:

• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped

How to Make This Comforting Soup

Step 1: In a large Dutch oven or soup pot, melt 4 tablespoons butter over medium heat. Add chopped onion, diced celery, sliced carrots, and chopped mushrooms. Sauté for about 7 minutes, stirring occasionally, until everything softens and the onions become translucent. The vegetables should smell sweet and aromatic. Toss in minced garlic and stir for another minute until fragrant.

Step 2: Sprinkle the flour over the cooked vegetables. This is critical for creating that thick, pot pie texture. Stir constantly for 2-3 minutes until everything is coated and the raw flour smell disappears. The mixture will look pasty, but that’s exactly what you want. Don’t let it burn or turn dark brown.

Step 3: Slowly pour in chicken broth while stirring continuously to prevent lumps from forming. Start with just a cup, stir until smooth, then gradually add the rest. Add cubed potatoes and bring everything to a gentle simmer. Cook uncovered for 12 minutes until the potatoes are fork-tender. Test them with a fork; they should pierce easily but not fall apart.

Step 4: Stir in shredded chicken, frozen peas, frozen corn, and heavy cream. The Chicken Pot Pie Soup will become luxuriously creamy at this stage. Simmer for 5 more minutes to heat everything through. The frozen vegetables will thaw quickly and add pops of color and sweetness.

Step 5: Add chopped fresh parsley, salt, and black pepper. Taste and adjust the seasoning as needed. Every batch is a little different depending on your broth’s saltiness. Pro tip: Go easy on salt at first because it concentrates as the soup sits.

Step 6: Remove the pot from heat and let the soup sit covered for 10 minutes before serving. This resting time is crucial. The flavors deepen, the soup thickens slightly more, and everything melds together beautifully. This is what takes your chicken soup from good to amazing.

What to Serve with Chicken Pot Pie Soup

This creamy chicken soup pairs wonderfully with sides that add crunch and freshness.

Warm Buttermilk Biscuits: Flaky biscuits are the natural partner for Chicken Pot Pie Soup. They’re perfect for soaking up every drop of that creamy broth and add that comfort food factor.

Crusty Artisan Bread: A thick slice of crusty sourdough or French bread gives you something substantial to dunk and complements the soup’s richness.

Simple Garden Salad: Crisp mixed greens with a light vinaigrette cuts through the creaminess and adds fresh, bright flavors. The best sides for chicken pot pie soup balance the richness.

Roasted Vegetables: Caramelized Brussels sprouts or roasted asparagus add a slightly bitter, earthy contrast that works beautifully with the sweet vegetables in the soup.

Puff Pastry Crackers: Float small squares of baked puff pastry on top of each bowl for that authentic pot pie experience with extra crunch.

Complete Your Comfort Soup Collection

This Chicken Pot Pie Soup pairs wonderfully with other warming comfort dishes that deliver homestyle satisfaction. For a Tex-Mex twist, the Ghostly White Chicken Chili brings smoky fire-roasted chiles and creamy white beans in a festive Halloween-themed bowl. The Creamy White Chicken Chili offers a healthier take using Greek yogurt and pureed beans for natural thickness without heavy cream.

When planning a cozy dinner menu, serve this classic soup alongside the indulgent Crock Pot Crack Potato Soup loaded with bacon and sharp cheddar for ultimate comfort. The Easy Crockpot Chicken Gnocchi Soup provides Italian-inspired variety with pillowy gnocchi and herb-infused broth that’s perfect for busy weeknights.

Storage and Reheating Tips

Store leftover Chicken Pot Pie Soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken considerably as it sits, which actually makes it even more pot pie-like.

To reheat, warm gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Add a splash of chicken broth or cream to loosen the consistency back to your preferred thickness. I recommend reheating only individual portions to maintain the best quality.

Pro tip: You can freeze this chicken soup for up to 3 months, though the potatoes may change texture slightly. Cool completely before freezing in freezer-safe containers. Thaw overnight in the fridge, then reheat slowly, stirring often. The flour-based roux holds up better in the freezer than cornstarch-thickened soups.

Frequently Asked Questions

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