Creamy Chicken Pot Pie Soup

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Created on September 19th, 2025 at 05:37 pm

Hearty, Cozy Soup in Every Spoonful

There’s just something magical about a warm, creamy bowl of chicken soup — especially when it’s inspired by a comfort food classic! This Creamy Chicken Pot Pie Soup brings all the nostalgic flavors of traditional pot pie into a rich, velvety soup form. Packed with tender chicken, buttery potatoes, vibrant veggies, and savory herbs, it’s the ultimate hug-in-a-bowl. Whether you’re feeding a hungry family or just craving a cozy weeknight dinner, this homemade soup recipe is your go-to. Best of all? It’s easy enough for beginners and perfect for meal prep. 🍲✨ Grab your spoon — this pot pie soup is pure comfort made simple.

Hearty homemade chicken pot pie soup with potatoes and carrots.

🌟 Why You’ll Love This Recipe

This Chicken Pot Pie Soup is everything you love about the classic dish — without the fuss of a crust. It’s budget-friendly, made with pantry staples like carrots, celery, potatoes, and frozen peas. Plus, it uses pre-cooked or rotisserie chicken for even more convenience. Kids love it, grown-ups request it, and it reheats beautifully. You’ll also appreciate the easy cleanup — just one pot and a few simple tools. Whether you serve it with biscuits or crusty bread, this recipe is a creamy crowd-pleaser that fits right into busy schedules and chilly nights.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

📝 Ingredients List

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
1 lb Yukon gold potatoes (peeled, sliced 1/4” thick)
5 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup heavy whipping cream
1/4 cup fresh parsley (chopped, plus more for garnish)
3-4 tsp salt (to taste)
1/2 tsp black pepper

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot or Dutch oven
Sharp knife
Cutting board
Measuring cups & spoons
Wooden spoon or spatula
Whisk
Ladle for serving

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Sauté the Base:
In a large soup pot over medium-high heat, melt 6 tablespoons of butter. Add chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables are soft and golden. 🧅🥕
Add Mushrooms & Garlic:
Toss in sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened and aromatic.
Thicken the Broth:
Sprinkle in the flour and stir constantly for 1 minute until golden — this creates a smooth roux.
Add Stock & Potatoes:
Pour in the chicken stock and add sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 12–15 minutes or until potatoes are tender. 🥔
Add Chicken & Cream:
Stir in shredded chicken, frozen peas, corn, cream, and parsley. Simmer another 5 minutes until everything is warmed through and creamy. 🐓🌽
Final Taste Test:
Adjust seasoning to taste. Remove from heat and serve hot with extra parsley on top. Enjoy! 😍

💡 Pro Tips for Success

Make It Ahead: This soup tastes even better the next day — perfect for meal prep!
Freezer-Friendly: Freeze in airtight containers for up to 3 months.
Use Leftover Chicken: Rotisserie chicken or any cooked leftovers work beautifully here.
Serve with Sides: Pair with biscuits, crescent rolls, or a light side salad.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.