Chicken Pot Pie Soup

A rich, creamy, and comforting soup that captures all the cozy flavors of classic chicken pot pie—tender chicken, buttery vegetables, golden potatoes, and a velvety herb-kissed broth—but in warm, spoonable form. This elevated version starts with a roux-based sauce, layers in garden-fresh veggies, and finishes with cream, peas, and parsley for a dish that tastes like home. Perfect for chilly nights, meal prep, or when you need comfort in a bowl.

Why You’ll Love This Recipe

This isn’t just soup—it’s warmth on a spoon. With every bite, you get the heartiness of a casserole and the soul-soothing ease of a simmered stew. The base is built the classic way: sautéed onions, carrots, and celery (the holy trinity), mushrooms for depth, a golden roux for richness, and slow-simmered chicken stock. Then it’s loaded with shredded chicken, tender potatoes, sweet corn, and peas—all finished with a swirl of cream and fresh parsley.

Perfect for:

• Cold-weather dinners
• Meal prep (it reheats beautifully)
• Freezing and batch cooking
• Feeding a crowd or freezing half for later

Ingredients

(Serves 10)

Aromatics & Veggies

• 6 tbsp (85g) unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 2 medium carrots, thinly sliced into rounds (~1 cup)
• 2 celery sticks, finely chopped (~¾ cup)
• 8 oz (225g) white or cremini mushrooms, sliced
• 3 cloves garlic, minced

Thickener & Liquid Base

• ⅓ cup (40g) all-purpose flour
• 6 cups (1.4 L) chicken stock (low-sodium if preferred)
• 1 lb (450g) Yukon Gold potatoes, peeled and sliced ¼” thick (~2½ cups)

Seasonings

• 3–4 tsp salt, to taste (start with 3½ tsp)
• ½ tsp black pepper, freshly ground

Add-Ins & Finish

• 5 cups (about 1.5 lbs / 680g) cooked chicken, shredded (rotisserie works perfectly!)
• 1 cup (150g) frozen peas
• 1 cup (160g) corn (frozen or canned, drained)
• ½ cup (120ml) heavy whipping cream (or half-and-half for lighter version)
• ¼ cup (10g) fresh parsley, finely chopped (plus extra for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot over medium-high heat:

• Melt butter.
• Add onion, carrots, and celery. Sauté 5–7 minutes, stirring occasionally, until softened and lightly golden.

2. Cook Mushrooms & Garlic

• Stir in sliced mushrooms and cook 5 minutes more, stirring occasionally, until they release moisture and begin to brown.
• Add minced garlic and cook 30 seconds, stirring constantly—don’t let it burn.

3. Make the Roux

• Sprinkle in flour and stir constantly for 1 minute, letting it cook and turn golden. This removes the raw flour taste and thickens the soup smoothly.

4. Build the Broth

• Gradually pour in chicken stock, whisking constantly to prevent lumps.
• Add potatoes, 3½ tsp salt, and pepper.
• Bring to a boil, then reduce heat to low.
• Partially cover and simmer 12–15 minutes, until potatoes are just tender.

5. Finish the Soup

Stir in:

• Shredded chicken
• Frozen peas and corn
• Heavy cream
• Chopped parsley

Bring back to a gentle simmer (do not boil) and cook 5 more minutes, until peas and corn are tender and everything is heated through.

Remove from heat.

6. Serve Warm & Comforting

Ladle into bowls and garnish with:

• Extra chopped parsley
• Cracked black pepper
• A drizzle of cream (optional)

Serve with:

• Flaky biscuits or crusty bread
• A crisp green salad
• Or enjoy solo—it’s a full meal in a bowl!

You Must Know

• Use real butter and heavy cream —they create the richest texture.
• Don’t skip the roux —it gives body and silkiness; cornstarch won’t deliver the same depth.
• Shred your own cheese —if adding cheese (see variations).
• Let it rest 5 minutes —flavors settle and thicken slightly.
• Reheats beautifully —tastes even better the next day.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove (best texture). Microwave works but may separate slightly.
• Freeze before adding cream for best results: Cool, freeze up to 3 months. Thaw, reheat, then stir in cream.

Ingredient Substitutions

Serving Suggestions

• Serve in bread bowls for a fun twist.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with apple slices or cheddar crackers.

Cultural Context

Inspired by American farmhouse cooking and the beloved chicken pot pie, this soup version brings the same hearty satisfaction without the crust. Found on weeknight tables and freezer shelves alike, it honors tradition while embracing convenience. Whether passed down through generations or discovered online, it’s proof that good food doesn’t have to be fancy—just honest.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Make ahead: Assemble ingredients the night before. Cook fresh the next day.
• For extra richness: Stir in 2 tbsp cream cheese or Parmesan at the end.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen mixed veggies?
A: Yes! Use 2 cups frozen peas and carrots—add with other frozen veggies.

Q: Why did my soup curdle?
A: Likely due to boiling after adding cream. Always simmer gently at the end.

Q: Is this gluten-free?
A: Only if using GF flour or cornstarch substitute.

Q: Can I make it in a slow cooker?
A: Yes! Sauté first, then transfer to crockpot. Add all ingredients except cream and parsley. Cook on LOW 6–8 hours. Stir in cream last 15 mins.

Q: Can I add biscuits on top?
A: Absolutely! Drop biscuit dough on top and bake at 375°F for 20 mins for a pot pie effect.

Allergy Information

Contains: dairy (butter, cream), eggs (in some store-bought chicken).
Gluten-free option: Use GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on broth, pre-cooked chicken, and frozen veggies.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings

• Calories: 320
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 6g
• Protein: 20g
• Sodium: 880mg

This soup doesn’t shout. It simmers quietly, filling the house with warmth and promise, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”