Introduction

Oh, hello there! Do you ever get that craving for something warm, comforting, and reminiscent of grandma’s kitchen? You know, that feeling that only a classic chicken pot pie can bring? Well, what if I told you that you could capture all those heartwarming flavors in a bowl of soul-soothing soup, and it’s ridiculously easy to make? This Chicken Pot Pie Soup is a total game-changer. It’s like all the best parts of a pot pie, minus the pastry work, and ready in a flash. Perfect for those chilly evenings or when you just need a hug in a mug!

Why You’ll Love This Recipe

Fast: We’re talking about a delicious, home-cooked meal that comes together without hours in the kitchen.
Easy: Seriously, if you can chop veggies and stir a pot, you’ve got this. It’s foolproof!
Giftable: Imagine a big jar of this soup mix, or a hearty bowl shared with a friend under the weather. It’s pure thoughtful goodness.
Crowd-pleasing: Picky eaters and seasoned foodies alike will adore this. It’s a universally loved flavor combination.

Ingredients

Let’s gather up our cozy ingredients. Don’t worry, these are all pretty standard pantry and fridge staples!

5 cups cooked chicken, shredded or diced: Rotisserie chicken is your best friend here for ultimate speed and flavor!
2 medium carrots, diced: For that touch of sweetness and lovely color.
2 celery stalks, diced: The classic aromatic base that just screams comfort.
1 cup corn, frozen or canned: Adds a pop of sweetness and texture. I love using frozen for that garden-fresh bite.
3 cloves garlic, minced: Because everything is better with a little garlic!
1/4 cup fresh parsley, chopped: For a burst of freshness to brighten everything up.
1 cup peas, frozen: Another little burst of sweetness and vibrant green.
8 oz white or brown mushrooms, sliced or quartered: They add a wonderful earthy depth. Your choice!
1 medium yellow onion, diced: The foundation of so many delicious soups.
1 lb Yukon gold potatoes, peeled and cut into 1/2-inch cubes: These cook up beautifully tender and creamy.
6 cups chicken stock: Use a good quality one for the best flavor.
1/3 cup all-purpose flour: This is our secret to getting that lovely, thick, creamy soup texture without actual pie crust.
1/2 teaspoon black pepper: Just a touch to awaken the flavors.
3 teaspoons salt: We’ll season it up perfectly, but you can always adjust!
6 tablespoons unsalted butter: The rich base for sautéing our veggies.
1/2 cup heavy cream: For that luxurious, creamy finish that makes it feel like a real treat.

How to Make It

Alright, let’s get our chef hats on and make some magic! This is going to be so much fun.

First things first, let’s get our veggies prepped. Dice up your carrots, celery, mushrooms, and onion. Mince your garlic nice and fine, and cube those potatoes into bite-sized pieces. You want them to be about half an inch – not too big, not too small.
Grab your favorite big pot or Dutch oven and melt the butter over medium heat. Toss in your diced carrots, celery, onion, and minced garlic. Let them soften up for about 5-7 minutes, until they’re tender and smell amazing.
Now, add your diced potatoes and those lovely mushrooms to the pot. Let them cook for another 5 minutes, giving them a stir now and then. This helps them get a head start on softening.
Time for the thickening magic! Sprinkle in the flour and cook it for about 1 minute, stirring constantly. You want it to just lightly brown – this toasts the flour and gets rid of any raw flour taste.
Here comes the liquid! Gradually whisk in the chicken stock, making sure to get all those little lumps of flour smoothed out. Bring the whole thing to a gentle boil, then turn the heat down low. Let it simmer for 10-15 minutes, or until your potatoes are perfectly tender when you poke them with a fork.
Now for the stars of the show! Stir in your cooked chicken, corn, peas, salt, and black pepper.
Let it all simmer together for another 5 minutes to let those flavors meld beautifully.
Almost there! Stir in the heavy cream and that beautiful fresh parsley. Gently heat it through – you don’t want to boil it once the cream is in, just get it nice and warm.
Give it a taste, and adjust the salt and pepper if needed. You’re the chef, after all! Serve it up hot and get ready for some serious happy sighs.

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to play around!

Chicken: If you don’t have cooked chicken, you can easily cook some chicken breasts or thighs from scratch. Just dice them, add them to the pot with the veggies in step 2, and make sure they’re cooked through before moving on. Turkey works wonderfully too!
Veggies: Don’t have all the veggies listed? No problem! Frozen mixed vegetables are a fantastic shortcut and add color and nutrients. Diced zucchini, green beans, or even a can of drained cannellini beans can be delicious additions.
Creaminess: If you’re dairy-free, you can try a good quality full-fat coconut milk (the kind in a can, not a carton) for a similar creamy texture. You might notice a slight coconut flavor, which can be lovely!
Herbs: Thyme or rosemary are also fantastic herbs to add along with or instead of parsley. A bay leaf simmered in the broth adds another layer of depth.
Spice: A pinch of red pepper flakes can add a little warmth if you like a touch of heat.

Tips for Success

A few little tricks to make your soup even more amazing!

Don’t Overcook the Potatoes: We want them tender, not mushy! Keep an eye on them during the simmering time.
Stir the Flour Well: Make sure to whisk out any flour lumps when you add the chicken stock. This is key for a smooth, creamy soup.
Prep Ahead: You can dice all your vegetables the day before and store them in an airtight container in the fridge. This makes getting dinner on the table even faster!
Taste and Adjust: Seriously, this is the most important tip. Your stock might be saltier than mine, or you might prefer more pepper. Taste at the end and adjust to your liking.
Don’t Boil the Cream: Once the heavy cream is added, just heat the soup through gently. Boiling can sometimes cause cream to separate.

How to Store It

Leftovers are the best! This soup keeps beautifully.

In the Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash more chicken stock or a tiny bit more cream when reheating if it has thickened up considerably.
Freezing: While it freezes okay, the potatoes can sometimes get a little softer upon thawing. If you plan to freeze it, I’d recommend leaving the potatoes out until you reheat it and add fresh ones, or just be prepared for a slightly softer texture. For best results, refrigerate.

FAQs

Got questions? I’ve got answers!

Can I make this soup thicker?

Absolutely! If you prefer a really thick soup, you can make a slurry by whisking a tablespoon or two of flour or cornstarch with a few tablespoons of cold water until smooth, then stirring it into the simmering soup in step 5 before adding the chicken and peas. Let it simmer for a few more minutes until thickened.

Is this soup very creamy?

Yes, the heavy cream adds a lovely richness and creaminess that makes it feel decadent. If you prefer a lighter soup, you can use half-and-half or even milk, but it won’t be quite as rich.

Can I use a different type of chicken?

Of course! Any cooked chicken will work. Leftover roast chicken, poached chicken, or even chicken from a can (drained well) can be used. Just make sure it’s bite-sized.

Chicken Pot Pie Soup

Capture all the heartwarming flavors of chicken pot pie in a soul-soothing soup that's ridiculously easy to make and ready in a flash. Perfect for chilly evenings or when you need a hug in a mug!

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Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

5 cups cooked chicken shredded or diced
2 medium carrots diced
2 stalks celery diced
1 cup corn frozen or canned
3 cloves garlic minced
1 cup fresh parsley chopped
1 cup peas frozen
8 oz white or brown mushrooms sliced or quartered
1 medium yellow onion diced
1 lb Yukon gold potatoes peeled and cut into 1/2-inch cubes
6 cups chicken stock
0.33 cup all-purpose flour
0.5 teaspoon black pepper
3 teaspoons salt
6 tablespoons unsalted butter
0.5 cup heavy cream

Instructions

Prep your veggies: dice carrots, celery, mushrooms, and onion. Mince garlic and cube potatoes into about half-inch pieces.
Melt butter in a large pot or Dutch oven over medium heat. Add diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes until tender.
Add diced potatoes and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken stock, ensuring no flour lumps remain. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
Stir in the cooked chicken, corn, peas, salt, and black pepper.
Simmer for another 5 minutes to allow flavors to meld.
Stir in the heavy cream and fresh parsley. Gently heat through without boiling.
Taste and adjust seasoning as needed. Serve hot.

Notes

Leftovers can be stored in the fridge for 3-4 days and reheated gently on the stovetop or in the microwave. Freezing is possible but may result in softer potatoes upon thawing.