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Creamy chicken pot pie soup served in a white bowl with fresh parsley garnish and warm buttered biscuits on the side, showing tender chicken pieces, carrots, and potatoes in a rich broth.

Chicken Pot Pie Soup

Creamy, comforting chicken pot pie soup with tender vegetables, shredded chicken, and a rich broth. One-pot meal ready in 55 minutes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp Unsalted Butter
  • 1 medium Yellow Onion, chopped About 1 cup
  • 2 medium Carrots, thinly sliced into rings
  • 2 stalks Celery sticks, finely chopped
  • 8 oz White or Brown Mushrooms, sliced Cremini recommended for deeper flavor
  • 3 cloves Garlic, minced About 1 tablespoon
  • 0.33 cup All-Purpose Flour
  • 6 cups Chicken Stock Low-sodium preferred
  • 3 tsp Salt Or to taste (3-4 teaspoons total)
  • 0.5 tsp Black Pepper Freshly ground recommended
  • 1 lb Yukon Gold Potatoes, peeled and sliced 1/4 inch thick pieces
  • 5 cups Cooked Chicken, shredded About 2-3 rotisserie chickens or 2 lbs cooked chicken
  • 1 cup Frozen Peas
  • 1 cup Corn Frozen or canned
  • 0.5 cup Heavy Whipping Cream
  • 0.25 cup Fresh Parsley, finely chopped Plus more for garnish

Equipment

  • 6-8 Quart Dutch Oven
  • Large Soup Pot (if not using Dutch Oven)
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Ladle for Serving

Method
 

  1. Heat a 6-8 quart dutch oven or large soup pot over medium-high heat and melt the butter. Add the chopped onion, celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the sliced mushrooms and minced garlic and sauté for another 5 minutes, stirring occasionally, until softened and fragrant.
  3. Add the flour and stir constantly for 1 minute until the mixture turns golden. This creates a light roux that will thicken your soup beautifully without any lumps forming.
  4. Add the chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer, partially cover the pot, and cook 12-15 minutes until potatoes are fork-tender.
  5. Add the shredded chicken, frozen peas, corn, heavy whipping cream, and parsley. Bring back to a simmer and continue cooking for 5 minutes until peas and corn are heated through.
  6. Season to taste with additional salt and pepper to your preference, remove from heat, and serve hot. Garnish with fresh parsley and crusty bread for dipping.

Notes

Contains dairy (butter, cream) and wheat (all-purpose flour). For gluten-free: substitute flour with a slurry of 2 tablespoons cornstarch mixed with 1/2 cup cold water, stirred in during the last 5 minutes. Use leftover rotisserie chicken for convenience and extra flavor. Freezes beautifully for up to 3 months without the cream added. Cool completely before freezing. Thaw in refrigerator overnight and reheat on stovetop, adding fresh cream when reheating to restore texture. If soup is too thick, add additional chicken stock 1/2 cup at a time. If too thin, simmer uncovered for additional 2-3 minutes.