Chicken Pot Pie Soup Recipe

Introduction
This soup takes the comforting flavors of a pot pie and loosens them into a cozy, spoonable bowl — creamy, savory, and studded with tender chicken and vegetables. It’s exactly the sort of recipe that warms the kitchen and makes weeknight dinner feel a little celebratory.

The technique is simple: build a flavorful base of sautéed aromatics, thicken lightly with flour, simmer with potatoes and stock, then finish with shredded chicken, peas, corn, cream, and fresh parsley. The result is familiar but lighter than a pastry-topped pie — perfect with crusty bread or a flaky biscuit.

Ingredients

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

• 6 Tbsp unsalted butter — Provides the cooking fat and base flavor for the aromatics; it also helps the flour bloom into a light roux that thickens the soup. Unsalted keeps salt levels controllable.
• 1 medium yellow onion (1 cup chopped) — Onion brings sweet, savory depth when softened; it’s the backbone of the soup’s flavor and mellows as it sautés. Finely chopped pieces blend into the broth to create a rounded base.
• 2 medium carrots (thinly sliced into rings) — Carrots add color, natural sweetness, and texture; slicing into rings gives tender bite without dissolving. They also contribute body during the simmer.
• 2 celery sticks (finely chopped) — Celery offers aromatic, slightly peppery notes and a crisp cell structure that holds up in soups; finely chopping releases flavor quickly.
• 8 oz white or brown mushrooms (sliced) — Mushrooms deepen the savory (umami) character and add an earthy counterpoint; sautéing removes excess moisture and concentrates flavor.
• 3 garlic cloves (minced) — Garlic gives an aromatic lift and savory warmth; mincing distributes the flavor evenly and prevents raw garlic bites.
• 1/3 cup all-purpose flour — Flour forms a roux with butter to thicken the broth gently; it also adds a slightly nutty, cooked-wheat flavor when toasted briefly.
• 6 cups chicken stock — The main liquid that carries flavor; good-quality stock gives richness and body that bouillon alone can’t match. It also hydrates the potatoes and melds the ingredients.
• 3-4 tsp salt ((or to taste)) — Salt brightens and balances all components; the range accounts for differences in stock saltiness and personal preference.
• 1/2 tsp black pepper — Pepper adds a warm, mild heat and background spice that complements the creamy broth without overpowering.
• 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces.) — Yukon golds hold shape while becoming tender and bring a buttery texture that enriches the soup; slicing evenly ensures even cooking.
• 5 cups cooked chicken ((shredded)) — Cooked shredded chicken adds protein and the classic pot pie element; it warms through quickly without becoming stringy when added at the end.
• 1 cup frozen peas — Peas add burst of sweetness, color, and a pop of texture; frozen peas keep well and cook fast so they remain bright.
• 1 cup corn ((frozen or canned)) — Corn lends sweetness and slight chew that contrasts the cream; frozen or canned both work—just adjust cooking time accordingly.
• 1/2 cup whipping cream — Cream enriches the broth for a silky finish and slightly thickens the texture without heavy roux. Use whipping cream for stability and mouthfeel.
• 1/4 cup parsley (finely chopped, plus more for garnish) — Fresh parsley adds herbal freshness and brightness at the end; chopped small so it disperses without being stringy.

Directions & Preparation

1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
   Sautéing softens the aromatics and lets their sugars caramelize slightly, building depth for the broth. Watch for gentle color on the onion and carrot edges; avoid high heat so they don’t brown too fast—stir now and then to prevent sticking.

2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
   Mushrooms release moisture and concentrate flavor as they brown; adding garlic later prevents it from burning and turning bitter. Cook until mushrooms give up moisture and begin to brown lightly for richer umami notes.

3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
   This step cooks the raw flour taste away and creates a light roux that thickens the soup as liquids are added. Stir constantly to toast the flour evenly to a pale golden color—any darker and the roux will flavor the soup more intensely.

4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
   Adding stock and potatoes now creates the body and lets the starches release from the potatoes for natural thickness. Bring to a boil to jump-start cooking, then simmer gently so potatoes cook through without falling apart; test with a fork.

5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
   Finishing with chicken and frozen vegetables warms them without overcooking; cream added at the end keeps it silky. Simmer briefly so pea and corn retain color and texture—taste and adjust seasoning before serving.

Choose the right chicken for texture and flavor

White meat (breast) yields leaner, milder pieces while dark meat (thigh) gives richer flavor and more forgiving texture when shredded. Leftover roasted or poached chicken both work; if using rotisserie, remove skin to keep the soup from becoming greasy.

Potato timing to avoid mushy bites

Cut potatoes into uniform 1/4” slices so they finish at the same time. Bring the pot to a full boil before reducing to a simmer—this jump in temperature promotes even cooking; stop simmering as soon as a fork slides in to prevent them from breaking down into the broth.

Thickening without heaviness

The roux plus starchy potatoes give a gentle body; if you want a thicker soup, mash a few potato slices against the pot wall to release extra starch. To lighten, skip the extra mash and add a splash more stock; a little cream ahead of serving keeps mouthfeel rich without weighing it down.

FAQs

Q: Why is my soup too thin and how can I thicken it?
A: Simmer longer to reduce liquid, mash or blend a few potato pieces to release starch, or whisk a tablespoon of flour with cold water and stir in, simmering 3–5 minutes until thickened.

Q: My soup turned out bland — how do I fix it?
A: Boost salt a little at a time and add freshly cracked black pepper or a squeeze of lemon to brighten. A teaspoon of chicken base or a dash of soy sauce can deepen savory notes without changing the profile.

Q: Potatoes are falling apart — what happened?
A: They were probably cut too small or simmered too long at a rolling boil. Use slightly larger slices and keep to a gentle simmer; if some pieces break, you can embrace the texture or scoop larger chunks for serving.

Q: Can I substitute turkey or a plant-based protein for the chicken?
A: Yes — shredded turkey works exceptionally well, especially after holidays. For vegetarian options, use firm roasted cauliflower and beans, and swap chicken stock for vegetable stock, adjusting seasonings.

Q: How should I scale the recipe if I want to double it?
A: Double all ingredients and use a larger pot; cooking times for simmering may increase slightly because of the larger volume. Ensure even simmering and check potato tenderness as volume affects heat distribution.

Q: Can I use canned mushrooms or fresh frozen vegetables?
A: Fresh sliced mushrooms sautéed give the best texture and flavor, but canned are okay if drained and added later; frozen vegetables are fine and go in straight from the freezer—just extend simmer by a minute or two.

Q: How do I prevent the cream from curdling when I add it?
A: Temper the cream by stirring a small ladle of hot broth into it first, then whisk the warmed cream back into the pot over low heat. Avoid boiling once cream is added; gentle simmering is sufficient.

Q: What if the soup tastes too salty after adding stock?
A: Add an unsalted potato or a few apple slices and simmer briefly to absorb excess salt, dilute with more unsalted stock or water, or add a splash of cream to slightly mellow the saltiness.

Conclusion

This chicken pot pie soup is forgiving, comforting, and easy to tweak to your pantry or preferences. A few thoughtful techniques — gentle sautéing, toasting the flour, even potato slicing — make the final bowl satisfyingly cozy without fuss.

For another take on this cozy soup with slightly different proportions and tips, see The Country Cook’s chicken pot pie soup, and for a version with extra notes and variations, check The Pioneer Woman’s chicken pot pie soup recipe.