Easy Homemade Chicken Pot Pie Soup Recipe: Cozy Winter Magic

Comfort arrives in a steaming bowl of hearty chicken pot pie soup that captures the essence of home-cooked warmth.

Creamy broth swirls with tender chicken, soft vegetables, and flaky pastry pieces that remind you of grandma’s classic dish.

Every spoonful promises rich, familiar flavors that hug your taste buds with nostalgic delight.

Chunks of chicken and vibrant vegetables swim in a velvety sauce that’s both indulgent and comforting.

The secret lies in balancing herbs, seasonings, and a perfect blend of ingredients that transform a simple soup into a memorable meal.

This recipe brings the beloved pot pie into a lighter, easier-to-serve format that’s perfect for chilly evenings.

Cozy up and savor each spoonful of this soul-satisfying soup that turns an ordinary dinner into an extraordinary experience.

What You’ll Love About Pot Pie Soup

• This soup delivers maximum flavor with minimal effort, perfect for busy home cooks who want delicious meals without complicated techniques.
• Enjoy all the beloved flavors of traditional chicken pot pie in a convenient, spoonable version that's easier to prepare and serve.
• Swap ingredients like vegetables or proteins to match your family's preferences, making this recipe incredibly flexible and adaptable to different tastes and dietary needs.
• Perfect for family dinners, potlucks, or cozy gatherings where everyone craves a hearty, satisfying meal that feels like a warm hug.

Ingredients in Chicken Pot Pie Soup

• Chicken: A hearty protein that provides the main flavor and substance of the soup.
• Potatoes: Starchy vegetables that add thickness and comfort to the soup.
• Chicken Stock: The liquid base that creates the foundational flavor of the soup.

• Onion, Celery, Carrots: These classic vegetables build a rich and flavorful foundation for the soup.
• Mushrooms, Garlic: Additional vegetables that enhance the depth and complexity of the soup's taste.

• Flour: A thickening agent that helps create a smooth and creamy texture.
• Heavy Cream, Peas, Corn, Parsley: These ingredients add richness, sweetness, color, and freshness to the final dish.
• Butter, Salt, Pepper: Essential seasonings that balance and elevate the overall flavor profile.

Cooking Chicken Pot Pie Soup

Step 1: Sauté Aromatic Vegetables

Heat a Dutch oven over medium-high heat and melt butter.

• Onions
• Celery
• Carrots

Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and start to develop a golden color.

Watch carefully to prevent burning.

Step 2: Incorporate Mushrooms and Garlic

Introduce mushrooms and minced garlic to the pot.

Sauté for an additional 5 minutes, allowing the ingredients to release their delightful fragrance and develop rich flavors.

Step 3: Create a Thickening Roux

Sprinkle flour over the sautéed vegetables.

Stir continuously for one minute until the flour turns a light golden shade.

This technique ensures a smooth, even thickening without any unwanted lumps.

Step 4: Develop the Soup Base

Gradually pour chicken stock into the pot, stirring constantly to prevent clumping.

• Diced potatoes
• Salt
• Black pepper

Bring the mixture to a gentle boil, then reduce heat.

Partially cover and simmer for 12-15 minutes until potatoes become tender and easily pierced with a fork.

Step 5: Add Final Touches

• Shredded chicken
• Frozen peas
• Corn kernels
• Heavy cream
• Fresh parsley

Simmer for 5 more minutes, ensuring everything is heated through.

Taste and adjust seasonings as needed.

The soup should be creamy, hearty, and packed with comforting flavors reminiscent of a classic chicken pot pie.

Tips for Pot Pie Soup Lovers

• Keep a close eye on onions, celery, and carrots while sautéing, stirring occasionally to ensure even cooking and avoid scorching.
• Sprinkle flour gradually and stir constantly to create a smooth base without lumps, ensuring a perfectly thickened soup texture.
• Pierce potatoes with a fork during simmering to confirm they're cooked through before adding remaining ingredients.
• Add heavy cream at the end of cooking to prevent curdling and maintain a silky, smooth consistency in the soup.
• Start with a conservative amount of salt, tasting and adjusting seasoning as you go to achieve the perfect flavor balance without over-salting.

Store and Reheat Pot Pie Soup

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the soup stays fresh and delicious.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Seal tightly, removing excess air to prevent freezer burn. Freeze for up to 3 months.
• Transfer frozen soup to the refrigerator overnight for gradual, safe thawing. Never leave at room temperature to prevent bacterial growth.
• Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock or water to restore original consistency. Microwave in short intervals, stirring between each to distribute heat evenly and prevent separation.

Side Ideas for Pot Pie Soup

• Pair with Crusty Sourdough Bread: Slice a warm, crispy sourdough bread to soak up the creamy soup, adding a tangy contrast and perfect textural crunch.
• Complement with Chardonnay: Choose a lightly oaked Chardonnay with buttery notes that mirror the soup's richness and complement its creamy texture.
• Match with Apple Fennel Salad: Create a light, crisp apple and fennel salad dressed with a mild vinaigrette to cut through the soup's heaviness and provide a refreshing counterpoint.
• Serve with Herbed Buttermilk Biscuits: Bake golden, flaky buttermilk biscuits infused with fresh herbs like thyme or rosemary to enhance the soup's comforting flavors and provide a delightful dipping companion.

Pot Pie Soup Variations to Try

• Vegetarian Version: Replace chicken with firm tofu or chickpeas, swap chicken stock for vegetable broth, and add extra mushrooms for meaty texture.
• Gluten-Free Option: Use cornstarch instead of flour for thickening, select gluten-free stock, and ensure all ingredients are certified gluten-free.
• Low-Carb Adaptation: Swap potatoes with cauliflower florets, reduce corn quantity, and use half-and-half instead of heavy cream for fewer carbohydrates.
• Dairy-Free Alternative: Substitute heavy cream with coconut milk or unsweetened almond milk, ensuring a creamy consistency without dairy products.

FAQs

• Is this soup similar to traditional chicken pot pie?

This soup captures all the classic comfort flavors of chicken pot pie but in a lighter, easier-to-make liquid form. It includes traditional pot pie ingredients like chicken, peas, carrots, and a creamy base.

• Can I make this soup ahead of time?

Absolutely! You can prepare the soup and store it in the refrigerator for 3-4 days. Just gently reheat on the stovetop, stirring occasionally to prevent scorching. The flavors often develop and improve after sitting overnight.

• What type of chicken works best for this recipe?

Rotisserie chicken or leftover roasted chicken works perfectly. You can also use shredded chicken breast or thigh meat. The key is having tender, pre-cooked chicken that’s easy to shred and mix into the soup.

• Do I need any special cooking equipment?

A Dutch oven or large heavy-bottomed pot is ideal, but any large pot will work. You’ll want something that distributes heat evenly and has enough space for all the ingredients to simmer comfortably.

Chicken Pot Pie Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

• Total Time: 40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Comfort meets creativity in this hearty Chicken Pot Pie Soup, blending classic comfort food flavors into a soul-warming bowl. Creamy broth, tender chicken, and flaky pastry croutons promise a delightful dining experience you won’t soon forget.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 5 cups shredded, cooked chicken
• 6 cups chicken stock

Vegetables:

• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, thinly sliced
• 2 celery sticks, chopped
• 8 ounces mushrooms (white or brown), sliced
• 3 minced garlic cloves
• 1 pound Yukon gold potatoes, peeled and sliced 1/4-inch thick
• 1 cup peas (frozen)
• 1 cup corn (frozen or canned)

Seasonings and Other Ingredients:

• 6 tablespoons unsalted butter
• 1/3 cup flour
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup heavy whipping cream
• 1/4 cup chopped parsley, with extra for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the aromatic foundation by heating a Dutch oven over medium-high heat. Melt butter and introduce diced onions, celery, and carrots. Sauté for 5-7 minutes, stirring periodically until vegetables soften and develop a golden edge.
2. Incorporate mushrooms and minced garlic, cooking for an additional 5 minutes to enhance flavor complexity and release fragrant notes.
3. Dust vegetables with flour, continuously stirring for one minute until the mixture achieves a light golden hue, ensuring smooth thickening without potential clumping.
4. Gradually stream chicken stock while whisking, then introduce diced potatoes, seasoning with salt and pepper. Bring to a gentle boil, reduce heat, and partially cover. Simmer 12-15 minutes until potatoes reach tender consistency.
5. Enrich the soup by folding in shredded chicken, sweet peas, corn kernels, and heavy cream. Sprinkle fresh parsley throughout and simmer for 5 minutes, allowing ingredients to meld and heat uniformly.
6. Perform a final taste assessment, adjusting seasonings as needed. Recommend cautious salt application, allowing individual preference to guide final seasoning.

Notes

• Customize the heat by adjusting spice levels with red pepper flakes or cayenne for those who enjoy a kick.
• Make it gluten-free by substituting all-purpose flour with cornstarch or a gluten-free flour blend to maintain the soup’s creamy texture.
• Boost nutrition by adding extra vegetables like diced zucchini or spinach for increased vitamins and fiber.
• Prep ahead by cooking chicken and chopping vegetables in advance to streamline the cooking process and reduce overall meal preparation time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 70 mg