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Creamy chicken pot pie soup in white bowl with vegetables and fresh parsley garnish

Chicken Pot Pie Soup

Creamy, comforting chicken pot pie soup with tender chicken, vegetables, and a rich broth. All the flavor of classic pot pie in an easy one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion chopped
  • 2 ribs celery diced
  • 2 medium carrots sliced
  • 1 cup mushrooms chopped
  • 2 cloves garlic minced
  • 3 cups cooked chicken shredded
  • 2 cups Yukon gold potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour about 5 tablespoons
  • 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

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Melt butter in a large Dutch oven or soup pot over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes until vegetables soften and become fragrant.
  2. Add minced garlic and stir for 1 minute until aromatic.
  3. Sprinkle flour evenly over vegetables and stir constantly for 2 to 3 minutes until everything is coated and the mixture smells nutty and toasted rather than raw.
  4. Slowly pour in chicken broth while stirring continuously to prevent lumps. Add cubed potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until potatoes are fork-tender. If not tender, cook 2-3 minutes longer.
  5. Stir in shredded chicken, peas, corn, and heavy cream. Simmer for 5 more minutes to heat everything through.
  6. Add fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed. For deepest flavor, let soup rest off heat for 10 minutes before serving, though you can serve immediately if pressed for time.

Notes

Use rotisserie chicken to save time. Soup thickens when refrigerated, add 1/4 to 1/2 cup broth when reheating. If soup is too thin, simmer uncovered 5 more minutes. If too thick, add more broth. Can be frozen for up to 2 months. Let cool to room temperature within 2 hours before refrigerating for food safety.