Chicken Pot Pie Soup brings all the nostalgic comfort of classic chicken pot pie to your table without any of the crust-making fuss. This thick, creamy soup delivers that same cozy satisfaction in every spoonful, making it perfect for busy weeknights when you need something warm and comforting fast.
I still remember the first time I made this soup on a particularly cold November evening when my grandchildren were visiting. They’d been begging for my chicken pot pie, but I was running behind schedule after their soccer game. I threw together this soup version instead, and honestly, they liked it even better than the original. The best part was watching them dunk their biscuits into those creamy, savory bowls while telling me about their day. Sometimes the simplest changes create the best new traditions.
Why This Soup Belongs in Your Recipe Box
This recipe has earned its place as a weeknight staple in my kitchen because it delivers all that pot pie goodness without the time commitment of making pastry. I’ve found that busy families appreciate how this one-pot wonder comes together quickly while still tasting like you spent hours in the kitchen.
- Comes together in one pot for easy cleanup on busy nights
- Delivers authentic chicken pot pie flavor without any pastry work
- Uses simple ingredients you likely have in your pantry
- Ready in under 45 minutes from start to finish
- Adapts easily to dietary needs with simple substitutions
- Creates perfect comfort food for chilly evenings or lazy weekends
In my experience, the key to this soup is not rushing the flour step, which creates that signature thick, creamy texture that coats every vegetable and makes each spoonful satisfying.
What Goes Into This Soup
Yellow onion forms the aromatic foundation of the soup and adds subtle sweetness that balances the richness. I always choose medium-sized onions because they provide the right amount of flavor without overpowering the other vegetables.
Celery ribs bring that classic pot pie flavor and add pleasant crunch even after cooking. In my kitchen, I prefer dicing them small so they distribute evenly throughout every spoonful.
Carrots provide natural sweetness and that beautiful pop of orange color that makes the soup look as good as it tastes. Slicing them into coins ensures they cook evenly with the other vegetables.
Mushrooms add earthy depth and meaty texture that makes this soup more substantial. I’ve learned that chopping them rather than slicing creates better distribution throughout the creamy broth.
Yukon gold potatoes create hearty bites and help thicken the soup naturally as they cook. Using Yukon golds gives you that buttery flavor and creamy texture that regular potatoes can’t match.
All-purpose flour is the secret to achieving that thick, velvety texture that makes this taste like pot pie filling. The key I discovered is stirring it constantly for those 2-3 minutes to cook off the raw flour taste.
Chicken broth provides the savory base that ties everything together with rich flavor. I always choose low-sodium broth so I can control the seasoning myself.
Heavy cream transforms this from regular chicken soup into luxurious pot pie soup with silky richness. For a lighter version, you can use half-and-half, though the texture won’t be quite as luscious.
Frozen peas and corn add sweetness and color in the final minutes of cooking. Adding them at the end preserves their bright color and prevents them from becoming mushy.
From Start to Finish
Step 1. Melt the butter in your Dutch oven over medium heat, then add the chopped onion, diced celery, sliced carrots, and chopped mushrooms, sauteing for 7 minutes until everything softens and the mushrooms release their liquid. I’ve found that letting the vegetables cook until truly softened builds the best flavor foundation.
Step 2. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning. Betty always says garlic needs just enough time to bloom without turning bitter.
Step 3. Sprinkle the flour over the vegetables and stir constantly for 2 to 3 minutes until everything is coated and the raw flour cooks off, which is essential for eliminating any floury taste. Through trial and error, I learned that this step cannot be rushed.
Step 4. Slowly pour in the chicken broth while stirring continuously to avoid lumps, then add the cubed potatoes and bring everything to a gentle simmer, cooking uncovered for 12 minutes until the potatoes are fork tender. The key is adding the broth gradually so the flour mixture doesn’t clump.
Step 5. Stir in the shredded chicken, frozen peas, frozen corn, and heavy cream, then simmer for 5 more minutes to heat everything through and let the flavors meld together beautifully.
Step 6. Add the chopped parsley, salt, and pepper, then taste and adjust the seasoning as needed before ladling into bowls and serving hot. My family prefers a generous amount of black pepper for extra warmth.
Making the Most of Leftovers
I typically store leftover Chicken Pot Pie Soup in airtight containers in the refrigerator for up to 4 days. The soup actually tastes even better the next day as the flavors continue to develop overnight. The texture may thicken considerably as it cools, which is perfectly normal.
This soup freezes beautifully for up to 2 months when cooled completely and packed into freezer-safe containers. Betty’s freezing method involves leaving about an inch of headspace to allow for expansion. For the best results, I thaw it overnight in the refrigerator before reheating.
For reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or cream to loosen the consistency. The microwave works in a pinch, though I find stovetop reheating preserves the creamy texture better. Let the soup sit for 10 minutes before serving to deepen the flavors.
Complete Your Meal
The rich, creamy flavors of Chicken Pot Pie Soup pair wonderfully with sides that add texture and help soak up every drop of that delicious broth.
- Homemade biscuits or crusty bread for dunking into the creamy soup is absolutely essential in my book
- Flaky puff pastry squares floated on top recreate that classic pot pie experience with a crusty twist
- Simple green salad with light vinaigrette provides fresh contrast to the rich, creamy soup
- Buttery garlic bread adds extra comfort and helps round out the meal for hungry families
- Roasted vegetables on the side boost the nutrition without overshadowing the main attraction
- Oyster crackers scattered on top add delightful crunch with every spoonful
FAQs
I recommend using rotisserie chicken to make this extra fast and add even more flavor. Many home cooks find success with this shortcut, which cuts the prep time significantly.
To prevent gluten issues, substitute the all-purpose flour with cornstarch mixed with a little cold water. Betty’s solution is to use 2 tablespoons of cornstarch dissolved in 1/4 cup cold water, stirred in after the broth.
The best approach I’ve tested is to saute the vegetables and create the roux on the stovetop first, then transfer everything to your slow cooker on low for 4-6 hours. Add the cream, peas, and corn in the last 30 minutes.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Saute for 7 minutes until softened.
- Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and stir constantly for 2 to 3 minutes until everything is coated and the raw flour cooks off.
- Slowly pour in chicken broth while stirring. Add potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until potatoes are fork tender.
- Stir in shredded chicken, peas, corn, and heavy cream. Simmer for 5 more minutes.
- Add parsley, salt, and pepper. Taste and adjust seasoning as needed. Serve hot.
