Enjoy the flavors of classic chicken pot pie without the crust in this ultra-comforting Hearty Chicken Pot Pie Soup. Rich, creamy, and loaded with tender chicken, potatoes, and veggies, this one-pot meal brings warmth and flavor with minimal effort. Perfect for cozy dinners or meal prep that doesn’t feel like reheated leftovers.
What Makes This Soup a Must-Try?
This Chicken Pot Pie Soup takes all the cozy, hearty elements of a pot pie chicken, potatoes, peas, corn, herbs, and a creamy base and transforms them into a comforting bowl of goodness. Natasha’s version emphasizes deep aromatics, a silky roux, and just the right texture.
Instead of baking a crust, you get all the flavor in a simmering pot. Serve it with warm bread or pair it with a side from our Comfort Food Recipes collection for a full meal.
Ingredients You’ll Need
- 6 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes, peeled and diced
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- ½ cup heavy cream
- ¼ cup chopped fresh parsley
- Salt & black pepper, to taste
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
In a large pot, melt the butter. Add onion, carrot, and celery cook until softened, about 5–7 minutes. Stir in mushrooms and cook another 5 minutes. Add garlic and cook ~30 seconds.
Step 2: Make the Roux
Sprinkle the flour evenly over the sautéed vegetables and stir constantly for about 1 minute to create a smooth, flavorful roux.
Step 3: Add Stock & Potatoes
Slowly pour in the chicken stock, stirring well, and bring the mixture to a gentle boil to blend all the flavors together. Add potatoes, salt, and pepper. Lower heat and simmer until potatoes are tender (~12–15 minutes).
Step 4: Finish the Soup
Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer another 5 minutes until heated through. Adjust seasoning.
Step 5: Serve
Ladle into bowls. Garnish with extra parsley. Serve hot with crusty bread or our Air Fryer Frozen Biscuits on the side.
Tips, Variations & Why You’ll Love It
- Make it lighter: Use half-and-half or milk instead of heavy cream.
- Vegetarian version: Replace chicken stock with veggie broth, remove chicken.
- Texture control: Mash a few potatoes for thicker consistency or blend part for smoothness.
- Storage: Keeps 3–4 days in the fridge; reheat gently over low heat.
- Freezing tip: Freeze before adding cream; stir cream in after reheating for best texture.
FAQs
Can I swap the potatoes?
Yes russet or red potatoes also work, though Yukon Gold gives a creamier finish.
Can I cook the chicken in the soup?
Yes, dice raw chicken and cook it in step 3; just ensure it’s fully cooked before adding cream.
What if my soup is too thick?
Stir in extra stock or milk until you reach desired consistency.
Can I make it gluten-free?
Use cornstarch mixed with cold water instead of flour, stir into soup in the final minutes.
Conclusion
This Hearty Chicken Pot Pie Soup delivers all the comfort of a classic pot pie in a bowl. It’s creamy, flavorful, and perfect for chilly days or anytime you crave cozy food. Try it tonight and don’t forget to tag @EatTreatsRecipes on Pinterest or Instagram we’d love to see your creation!