Name: Creamy Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces); 1/4 cup parsley (finely chopped, plus more for garnish); 1 cup frozen peas; 1 cup corn (frozen or canned); 6 Tbsp unsalted butter; 1/2 cup whipping cream; 5 cups cooked chicken (shredded); 1/3 cup all-purpose flour; 6 cups chicken stock; 3-4 tsp salt (or to taste); 1/2 tsp black pepper

If you’re craving that cozy, comforting flavor of chicken pot pie but don’t want to fuss with making a crust, I’ve got just the thing for you: a Creamy Chicken Pot Pie Soup Recipe that’s rich, hearty, and absolutely delicious. I promise once you try this, it’ll become one of your go-to comfort meals — especially on chilly nights when you want something warm and satisfying without too much effort.

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Why You’ll Love This Recipe

Ultimate Comfort Food: It delivers all the satisfying flavors of chicken pot pie in a creamy soup that’s easy to make.
Simple Ingredients: No need for fancy or hard-to-find items — everything works together beautifully for big flavor.
Family Favorite: My family goes crazy for this one, especially on busy weeknights or lazy weekends.
Flexible and Versatile: It’s a fantastic base to add your own twist, like swapping veggies or boosting the creaminess.

Two white bowls filled with creamy chicken and vegetable soup sit on a white marbled surface. The soup has a thick, beige base with visible layers of shredded chicken, orange carrot slices, green peas, celery, and small pieces of mushroom, topped with parsley flakes and a sprinkle of black pepper. Beside the bowls, there are three golden-brown biscuits stacked on the side. Two metal spoons rest next to one bowl, and a woman's hand gently holds the top bowl from above. The whole scene is bright and clean, creating a cozy, comforting feeling. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pot Pie Soup, chicken pot pie soup recipe, hearty comfort soup, easy chicken soup recipe, cozy dinner idea

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Pot Pie Soup Recipe plays a key role — from the tender Yukon gold potatoes that give a buttery texture to the fragrant blend of onions, carrots, and celery. I like to keep frozen peas and corn on hand for this because they add a burst of sweetness and color without extra prep.

Flat lay of unsalted butter in a simple white ceramic bowl, a medium whole yellow onion with its smooth skin, two medium fresh carrots whole, two celery stalks with leafy tops, white and brown mushrooms sliced in a white bowl, three whole uncracked garlic cloves, a small white bowl filled with all-purpose flour, a small white bowl with clear chicken stock, Yukon gold potatoes peeled and sliced into thin rounds, shredded cooked chicken neatly piled, a small white bowl of bright green frozen peas, a small white bowl of yellow corn kernels, a small white bowl with creamy whipping cream, and a small pile of fresh green parsley leaves placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Chicken Pot Pie Soup, chicken pot pie soup recipe, hearty comfort soup, easy chicken soup recipe, cozy dinner idea

Unsalted butter: Gives a rich base flavor and helps sauté the vegetables gently without burning.
Yellow onion: Adds natural sweetness and depth; chopping it finely helps it melt into the soup.
Carrots: Sliced thinly into rings so they cook evenly and stay tender but not mushy.
Celery sticks: The classic “trinity” with onion and carrot — finely chopped to blend seamlessly.
Mushrooms: Sliced to add an earthy, hearty note that complements the chicken beautifully.
Garlic cloves: Minced to release their flavor without overpowering the soup.
All-purpose flour: Creates that perfect creamy texture by thickening the soup naturally.
Chicken stock: The soul of the soup — I prefer homemade or a good-quality low-sodium store-bought version.
Salt and black pepper: Essential for seasoning; adjust to taste as you cook.
Yukon gold potatoes: Peeled and sliced; their buttery quality means they hold up well and add comfort to every spoonful.
Cooked chicken: Shredded; you can use leftover roasted chicken or rotisserie chicken for maximum convenience.
Frozen peas: Sweet bursts of green that brighten both the flavor and the look of the soup.
Corn (frozen or canned): Adds natural sweetness and texture contrast.
Whipping cream: The secret to creamy richness without heaviness — a little goes a long way here.
Fresh parsley: Finely chopped to finish the soup with bright, herbal notes and a pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Chicken Pot Pie Soup Recipe my own by switching up what I have on hand. It’s a great blueprint that’s forgiving and flexible, so don’t hesitate to tailor it to your tastes or dietary needs.

Vegetarian Version: Swap chicken stock for vegetable broth and omit the chicken — add extra mushrooms or cubed tofu for protein; it’s surprisingly hearty!
Low-Carb Twist: Replace potatoes with cauliflower florets for a lighter, lower-carb option that still feels creamy and satisfying.
Spicy Kick: Add a pinch of cayenne or red pepper flakes when sautéing your veggies if you like a gentle heat.
Seasonal Veggies: Try adding chopped green beans or diced butternut squash in fall for a seasonal spin.

How to Make Creamy Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Aromatics Until Soft and Golden

Start by heating your dutch oven or a heavy soup pot over medium-high heat and melting the butter until it’s foamy. Add the chopped yellow onion, celery, and sliced carrots, stirring every couple of minutes. I like to give them about 5-7 minutes to soften and develop a light golden color — that’s where the flavor deepens and the veggies start to smell amazing. Make sure you don’t rush this part; it sets the foundation for your soup.

Step 2: Add Mushrooms and Garlic for Earthy Aroma

Next, toss in the sliced mushrooms and garlic. The mushrooms soften and release a lovely earthy flavor, while the garlic perks up the whole mix. Stir occasionally for about 5 minutes until the mushrooms shrink and the garlic is fragrant but not burnt — burnt garlic can turn bitter, so keep an eye on the heat here.

Step 3: Stir in Flour to Build Creaminess

Sprinkle the flour over your sautéed veggies and stir constantly for about a minute until it turns golden. This step is crucial because it thickens the soup later on and gives you that luscious, creamy texture we all love in chicken pot pie soup. If you skip it, the soup might end up thin, so don’t rush this part!

Step 4: Time to Add Stock, Potatoes, and Seasonings

Slowly pour in your chicken stock while stirring to prevent lumps, then add the sliced Yukon gold potatoes, salt, and black pepper. Bring everything to a boil, then reduce to a gentle simmer. Partially cover the pot and let it cook for 12-15 minutes until the potatoes are just tender. You’ll know they’re perfect when you can easily pierce one with a fork but they don’t fall apart.

Step 5: Add Chicken, Peas, Corn, Cream, and Parsley

Once the potatoes are tender, stir in your shredded cooked chicken, frozen peas, and corn along with the whipping cream and fresh parsley. Bring everything back up to a simmer and cook for another 5 minutes until the peas and corn are heated through but still bright and slightly crisp. Taste and adjust salt or pepper if you need — this final step really brings all the flavors together.

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Pro Tips for Making Creamy Chicken Pot Pie Soup Recipe

Don’t Rush the Sauté: Patience with your veggies at the start builds real flavor – lightly caramelized onions and softened carrots make all the difference.
Use Yukon Gold Potatoes: They hold their shape better than russets, so your soup stays creamy without turning starchy and gluey.
Shred Cooked Chicken Warm: It mixes better into the soup if it’s a bit warm, so consider shredding leftover chicken straight from the fridge after a quick zap in the microwave.
Add Cream Off Heat: Stir in the cream once the soup is off the burner or on very low so it doesn’t curdle – that keeps the texture silky smooth.

How to Serve Creamy Chicken Pot Pie Soup Recipe

A white bowl filled with creamy chicken and vegetable soup, showing clear layers: shredded chicken in light beige, bright orange carrot slices, green peas, yellow corn kernels, and small pieces of mushroom mixed in a thick pale yellow broth speckled with black pepper and green parsley bits. Next to the bowl are golden-brown biscuits with a soft texture, placed on a white marbled surface, and a silver spoon partly visible near the bowl photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pot Pie Soup, chicken pot pie soup recipe, hearty comfort soup, easy chicken soup recipe, cozy dinner idea

Garnishes

For garnishes, I love sprinkling a little freshly chopped parsley to brighten each serving. Sometimes I add a dollop of crème fraîche or a few shreds of sharp cheddar for extra richness. Crispy bacon bits or crunchy fried onions on top turn this into a party every time.

Side Dishes

My family always pairs this soup with buttery homemade biscuits or crusty bread for dipping. A simple green salad on the side balances the richness nicely. On colder evenings, I might throw together some roasted Brussels sprouts or steamed green beans for a veggie boost.

Creative Ways to Present

For special occasions, try serving this soup in mini bread bowls or hollowed-out mini pumpkins — it looks festive and makes your dinner feel extra cozy. Another fun idea: top with puff pastry squares brushed with egg wash and baked until golden, mimicking a classic pot pie crust right on your soup.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Creamy Chicken Pot Pie Soup in an airtight container in the fridge. It keeps beautifully for up to 3 days. When I reheat it, I do so gently on the stove with a splash of chicken stock or water to loosen it up — reheating too quickly or at high heat can cause the cream to separate, which isn’t as appealing.

Freezing

Freezing this soup works well if you leave out the cream until you reheat it. Freeze in portion-sized containers, then add cream when warming it back up for a super fresh taste and creamy consistency. This trick saved me more than once when I prepped meals ahead for busy weeks!

Reheating

To reheat leftovers, I slowly warm the soup on low-medium heat, stirring often. If it’s too thick, adding a little stock or water helps. Finally, stir in the cream right at the end or off the heat to keep that silky texture intact. It almost tastes like you just made it fresh again — and that’s the magic!

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a perfect shortcut here. It’s already cooked and shredded, so you can save prep time and add great flavor without extra effort.
Is it possible to make this recipe dairy-free?

Yes! Substitute the butter with olive oil or a plant-based alternative, and swap the whipping cream for coconut cream or a nut-based creamer. The soup will still be creamy and delicious, just with a slightly different flavor profile.
How do I prevent the soup from getting watery?

Make sure you properly cook the flour with the veggies to thicken the soup base before adding the broth. Also, don’t overcook the potatoes, as they can release too much starch and alter texture. Adding cream and stirring it in gently helps keep things rich without dilution.
Can I make this soup in a slow cooker?

Definitely! Sauté your veggies first, then add them along with potatoes, chicken, broth, and seasonings to the slow cooker. Cook on low for 4-6 hours until potatoes are tender. Add peas, corn, cream, and parsley during the last 30 minutes to keep them fresh and vibrant.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe is one of those meals that feels like a warm hug on a plate — and it’s so easy to whip up, even on your busiest days. I’ve made this for casual dinners, family gatherings, and potlucks, and it always gets rave reviews. I really hope you give it a try and enjoy the creamy, hearty goodness as much as we do. Trust me, once you taste it, you’ll find yourself making it again and again!