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Chicken Pot Pie Soup
If you love chicken pot pie but don’t love the extra work of making a pie crust, this Chicken Pot Pie Soup is about to become your new favorite comfort meal. It’s rich, creamy, packed with tender chicken and hearty vegetables, and tastes just like the filling of a homemade chicken pot pie, but all in one cozy bowl that’s perfect for busy weeknights.
This is one of those dinners I make the second the weather starts to cool down because my family requests it on repeat. It’s made with simple, everyday ingredients, comes together in one pot, and gives you all the cozy comfort of chicken pot pie without the extra time of rolling out a crust.
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Equipment
- 1 Dutch oven or stock pot
Ingredients
- 7 tbsp unsalted butter
- 1 white or yellow onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 4 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth or stock
- 2 large Yukon gold potatoes diced
- 2 tsp chicken bouillon powder
- 1 tsp salt more to taste
- 1/2 tsp pepper
- 4 cups cooked chicken shredded (I use rotisserie)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/4 cup parsley chopped, more for garnish
- Biscuits for serving
Instructions
- In a large Dutch oven or stock pot on medium-high heat, melt butter. Once melted, add onion, celery, and carrots and sauté for about 5 minutes, stirring occasionally, until golden.
- Add garlic and sauté for another minute.
- Add all purpose flour and mix in for 1 minute, until it becomes slightly golden.
- Add chicken stock, potatoes, chicken bouillon, salt and pepper. Bring to a boil on high heat, then reduce heat to a medium-low simmer, partially cover and cook for 10-12 minutes or until potatoes are just fork tender.
- Add shredded chicken, peas, corn, heavy whipping cream and parsley. Bring back to a low simmer and cook for another 5 minutes, until peas and corn and tender.
- Taste for salt and pepper, and add if needed. Serve with biscuits and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Use Yukon Gold potatoes and avoid overcooking them. They become perfectly creamy while still holding their shape, giving the soup that signature chicken pot pie texture instead of turning mushy.
- This soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months (just note the potatoes will soften slightly after thawing). Rotisserie chicken is my favorite shortcut to make this recipe even easier on busy nights.
- Don’t rush the step where you cook the flour with the vegetables. Letting it cook for about a minute removes the raw flour taste and creates a silky, rich broth that thickens beautifully without tasting starchy.
Frequently Asked Questions
Can I use rotisserie chicken?
Can I freeze Chicken Pot Pie Soup?
Can I add biscuits or puff pastry?
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The most comforting soup! So easy and delicious.