Ever had a warm hug in a bowl?

There’s something blissfully comforting about Chicken Pot Pie Soup. This creamy, homemade delight brings all the goodness of traditional chicken pot pie but in a quick and easy soup form. Who doesn’t love a cozy meal that’s made in one pot? Let’s dive into this deliciously satisfying recipe that’s about to be your family’s new favorite!

Why make this recipe

Why should you whip up this chicken pot pie soup for dinner? Here are a few reasons that might tickle your taste buds:

Easy Cleanup: One pot means less mess and more family time. Yay for that!
Family-Friendly: It’s a hit among kids and adults alike. Who can resist creamy chicken with veggies?
Affordable: Most ingredients are pantry staples, so it won’t break the bank. Win-win!

Ingredients

You don’t need fancy stuff — just these basics! Gather these goodies:

6 tablespoons unsalted butter
1 medium yellow onion, chopped
2 celery stalks, finely chopped
2 carrots, sliced
8 ounces mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
5 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy whipping cream
1/4 cup parsley, chopped
3 1/2 teaspoons salt (to taste)
1/2 teaspoon black pepper

Directions

Ready to cook? Follow these simple steps:

Melt butter in a large pot over medium heat.
Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
Toss in mushrooms and garlic; cook for another 5 minutes until everything is deliciously fragrant.
Stir in flour and cook for 1 minute to form a light roux.
Slowly whisk in chicken stock, adding the potatoes, salt, and pepper. Bring it to a boil.
Reduce heat and let it simmer for 12-15 minutes until the potatoes are tender.
Add the shredded chicken, peas, and corn; simmer for 5 more minutes until heated through.
Stir in heavy cream and parsley; adjust seasoning to taste and simmer another 1-2 minutes before serving.

How to make Chicken Pot Pie Soup Recipe (Overview)

Making this soup is as easy as 1-2-3! Start by sautéing those veggies until they’re nice and soft—don’t skip toasting the garlic; it makes all the difference! Then, create your roux and whisk in the chicken stock for creamy goodness. Finally, toss in the rest of your ingredients and let them mingle for a few moments.

How to serve Chicken Pot Pie Soup Recipe

Serve this soup in wide, hearty bowls and don’t forget a sprinkle of fresh parsley on top for that pop of color! Pair it with warm, crusty bread or classic garlic toast for that perfect crunch. Your kitchen will smell like a cozy diner, and trust me, everyone will want seconds!

How to store Chicken Pot Pie Soup Recipe

Got leftovers? Store your Chicken Pot Pie Soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just make sure to cool it completely before freezing. Reheat in a pot or microwave, and add a splash more cream if it’s a bit thick!

Tips to make Chicken Pot Pie Soup Recipe

Timing: Cut your veggies small to reduce cooking time.
Ingredient Swaps: Try using leftover turkey for a holiday twist!
Texture Tips: Use a potato masher for creaminess if you like a chunkier texture.

Variation

Want to switch things up? Try adding spices like thyme or rosemary for extra flavor. For a vegan version, swap out the chicken with chickpeas and use vegetable broth instead.

FAQs

Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! Just store it in the fridge and reheat when you’re ready to enjoy.

How do I store leftovers?
Keep it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Can I use other veggies?
Of course! Feel free to toss in whatever veggies you have on hand, like green beans or corn.

📌 Pin this recipe for your next cozy dinner night!