The BEST Chicken Pot Pie Soup Recipe (Creamy, One-Pot Comfort)
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There are some meals that just feel like a warm hug in a bowl — and this Chicken Pot Pie Soup is exactly that. Imagine all the rich, creamy, savory goodness of a classic chicken pot pie, but without the fuss of rolling out dough or crimping edges. It’s the ultimate comfort food made simple, and it comes together in one pot in under an hour.
This isn’t just any chicken soup. It’s loaded with tender shredded chicken, buttery Yukon gold potatoes, sweet carrots, earthy mushrooms, and a velvety broth that’s perfectly seasoned. Every spoonful is packed with texture and flavor. Whether you serve it with flaky biscuits, crusty bread, or simply on its own, this soup is guaranteed to become a family favorite.
As The Kitchen Team, we’ve tested this recipe countless times to make sure it’s foolproof, deeply flavorful, and truly the best chicken pot pie soup you’ll ever make. No canned soups, no shortcuts — just real, wholesome ingredients that deliver extraordinary taste. Let’s get cooking!
Main Keyword: (the best) chicken pot pie soup recipe
Why This Is The Best Chicken Pot Pie Soup Recipe
- One-Pot Wonder: Everything cooks in a single Dutch oven or soup pot, which means less cleanup and more time enjoying your meal.
- No Pie Crust Required: You get all the cozy flavors of chicken pot pie without the effort of making pastry. It’s faster, easier, and just as satisfying.
- Creamy, Not Heavy: The soup gets its luxurious texture from a simple roux and a splash of heavy cream — no canned cream-of-anything soups needed.
- Loaded with Veggies & Chicken: We use a generous amount of carrots, celery, onions, mushrooms, potatoes, peas, and corn, plus 5 cups of shredded chicken. Every bite is hearty.
- Perfectly Seasoned: With the right balance of salt, pepper, and fresh parsley, the flavors are bright and well-rounded.
- Customizable: Easily make it gluten-free, dairy-free, or add your favorite herbs. This recipe is a flexible base for your creativity.
Ingredients for Chicken Pot Pie Soup
Makes 8 generous servings
- 6 tablespoons (3/4 stick) unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery stalks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock (preferably low-sodium)
- 3–4 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
- 5 cups cooked chicken, shredded (from a rotisserie chicken or poached breasts)
- 1 cup frozen peas
- 1 cup frozen or canned corn (drained if canned)
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Step-by-Step Instructions
- Sauté the aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add 6 tablespoons of butter and let it melt. Add the chopped onion, celery, and sliced carrots. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Cook the mushrooms and garlic: Add the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
- Make the roux: Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 1 minute until the flour is fully incorporated and turns a light golden color. This will thicken your soup perfectly.
- Add the broth and potatoes: Slowly pour in the 6 cups of chicken stock while stirring. Add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon black pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Add the chicken and frozen veggies: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 5 minutes, until everything is heated through.
- Finish with cream and parsley: Reduce the heat to low. Pour in the 1/2 cup of heavy cream and stir in the chopped parsley. Taste and adjust seasoning if needed. Let the soup warm through for 2–3 minutes — do not let it boil after adding the cream.
- Serve: Ladle the soup into bowls, garnish with extra fresh parsley, and serve hot with biscuits, crusty bread, or crackers.
Serving Suggestions
This chicken pot pie soup is a meal on its own, but it’s even better with something to soak up every last drop. Here are our favorite ways to serve it:
- Flaky Buttermilk Biscuits: Nothing beats a warm, buttery biscuit dunked into this creamy soup. Make them from scratch or use a high-quality refrigerated brand.
- Crusty French Bread or Sourdough: Perfect for dipping and adding a little crunch.
- Over Rice or Egg Noodles: For an extra hearty twist, serve the soup over a bed of fluffy rice or wide egg noodles.
- With a Side Salad: A simple green salad with a lemon vinaigrette balances the richness of the soup beautifully.
- Topped with Crispy Bacon: Crumbled bacon adds a smoky, salty crunch that takes this soup over the top.
Storage & Reheating Instructions
Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day!
Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much after refrigeration, add a splash of chicken stock or milk to thin it out. You can also reheat individual portions in the microwave — just use 60-second intervals and stir between each.
Delicious Variations to Try
Gluten-Free
Replace the all-purpose flour with a gluten-free all-purpose blend or use cornstarch (mix 3 tablespoons cornstarch with 1/4 cup cold water, then stir in at the end).
Dairy-Free
Use olive oil or vegan butter instead of butter, and substitute the heavy cream with full-fat coconut milk or a dairy-free creamer.
Herb-Infused
Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, or 1 bay leaf while simmering the potatoes. Remove the bay leaf before serving.
Extra Veggies
Throw in chopped green beans, diced bell peppers, or a handful of spinach at the end for added nutrition and color.
Spicy Kick
Add 1/2 teaspoon red pepper flakes or a dash of cayenne pepper along with the salt and pepper for a subtle heat.
Puff Pastry Topping
For a true pot pie experience, ladle the soup into oven-safe ramekins, top with a round of puff pastry, and bake at 400°F for 15 minutes until golden.
Frequently Asked Questions
Can I use leftover turkey instead of chicken?
Absolutely! This is a fantastic way to use up Thanksgiving turkey. Simply substitute an equal amount of cooked turkey for the chicken.
What can I use instead of heavy cream?
You can use half-and-half, whole milk, or even evaporated milk for a lighter version. Keep in mind the soup will be less rich and creamy.
How do I make this soup thicker?
Mash some of the cooked potatoes against the side of the pot, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.
Can I make this in a slow cooker?
Yes! Sauté the vegetables and make the roux on the stovetop first, then transfer to a slow cooker. Add the stock, potatoes, and chicken. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the peas, corn, cream, and parsley during the last 30 minutes.
Is this soup gluten-free?
As written, it contains all-purpose flour. However, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch as a thickener.
Can I use raw chicken instead of cooked?
Yes. Add 1–1.5 lbs of boneless, skinless chicken breasts or thighs to the pot along with the stock and potatoes. Simmer until cooked through (about 20 minutes), then remove, shred, and return to the soup.
What potatoes work best for this soup?
Yukon gold potatoes are our top choice because they’re buttery and hold their shape. Red potatoes also work well. Russets will break down more, which can be desirable if you want a thicker soup.
Can I add cheese to this soup?
Definitely! Stir in 1 cup of shredded cheddar or Parmesan cheese after adding the cream for a cheesy twist. Reduce the salt slightly as cheese is salty.
How do I prevent the soup from curdling?
Always add the cream on low heat and never let the soup boil after adding it. Also, temper the cream by stirring a ladleful of hot soup into the cream before adding it to the pot.
Can I double this recipe?
Yes! This recipe doubles beautifully. Use a very large pot (at least 8 quarts) and increase the cooking time slightly if needed.
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© 2025 The Kitchen Team | cookingwithemy.com
Chicken Pot Pie Soup Recipe
Description
Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt, (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4 thick pieces.
- 5 cups cooked chicken, (shredded)
- 1 cup frozen peas
- 1 cup corn, (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition
- Calories: 363kcal
- Sugar: 6g
- Protein: 25g
