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); 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces); 1 cup frozen peas; 1 cup corn (frozen or canned); 1/4 cup parsley (finely chopped, plus more for garnish); 5 cups cooked chicken (shredded); 6 Tbsp unsalted butter; 1/2 cup whipping cream; 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

If you’re anything like me, you know the warm comfort that a hearty pot pie brings on a chilly day—but who always has time to make that flaky crust? That’s exactly why I adore this Creamy Chicken Pot Pie Soup Recipe. It’s got all the cozy, creamy goodness packed into a bowl without the fuss of pie crust. Trust me, once you try it, it’ll be your new go-to comfort food for weeknights or lazy weekends!

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Why You’ll Love This Recipe

Ultimate Comfort in a Bowl: It delivers the same rich flavors as classic chicken pot pie but in an easy-to-simmer soup form.
Simple, Pantry-Friendly Ingredients: You probably already have everything on hand, making it perfect for last-minute meals.
Family Friendly: Even my picky eaters go crazy for it, which is saying something!
Ready in Under an Hour: Comfort food doesn’t have to mean hours in the kitchen.

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, hearty chicken soup, comforting chicken stew, easy chicken soup recipe, quick dinner ideas

Ingredients You’ll Need

The magic of this Creamy Chicken Pot Pie Soup Recipe comes from combining fresh veggies, tender chicken, and a creamy base that feels indulgent but is surprisingly easy to make. Choosing the right potatoes and fresh herbs always makes a big difference, so don’t skip those!

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, hearty chicken soup, comforting chicken stew, easy chicken soup recipe, quick dinner ideas

Unsalted butter: I like unsalted butter so I can control the saltiness better.
Yellow onion: Adds sweetness and depth when sautéed.
Carrots: Thinly sliced for quick cooking and that classic pot pie touch.
Celery sticks: Finely chopped to blend beautifully into the soup base.
Mushrooms: White or brown, they add a lovely earthiness.
Garlic cloves: Minced fresh garlic always perks up the flavors.
All-purpose flour: This thickens the soup and creates that rich, creamy texture.
Chicken stock: I prefer homemade or low-sodium for the best control over flavor.
Salt and black pepper: Essential seasonings to balance the soup perfectly.
Yukon gold potatoes: These hold their shape well and give a buttery flavor.
Cooked chicken: Shredded — leftover roast chicken works great here.
Frozen peas and corn: They add sweetness and color without any prep fuss.
Whipping cream: This is where the soup gets its silky, luscious finish.
Fresh parsley: Chopped into the soup and as a garnish for freshness.

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

One of my favorite things about this Creamy Chicken Pot Pie Soup Recipe is how easily you can tweak it to suit whatever you’ve got on hand or your family’s tastes. Feel free to get creative and make it your own!

Dairy-Free Version: I swapped the butter for olive oil and replaced cream with coconut milk once—surprisingly delicious and creamy!
Veggie Boost: Adding diced butternut squash or green beans gives it a seasonal twist I love in fall.
Spicy Kick: Throw in a pinch of cayenne or a dash of hot sauce if you like your comfort food with a little heat, which my husband totally does.
Use Rotisserie Chicken: This makes weeknight dinner soooo much faster without sacrificing flavor.

How to Make Creamy Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating your dutch oven or a heavy soup pot over medium-high. Melt in that glorious butter and toss in your chopped onion, celery, and sliced carrots. Stir occasionally for about 5 to 7 minutes until everything softens and starts turning a lovely golden shade—you’ll know it’s ready when your kitchen smells like dinner is happening. This step is key; it lays down the flavor foundation for the whole soup.

Step 2: Add Mushrooms and Garlic for Depth

Next, stir in the sliced mushrooms and minced garlic. Keep sautéing for another 5 minutes, so the mushrooms release their juice and soften up. Don’t rush this part because those flavors really develop here and make the soup taste extra special.

Step 3: Make the Roux

Sprinkle in the flour and stir constantly for about a minute. It’ll bubble up and turn golden—it’s okay to get a little impatient here, but constant stirring stops lumps and gives you that creamy texture we’re after in the Creamy Chicken Pot Pie Soup Recipe.

Step 4: Add Stock, Potatoes, and Seasonings

Pour in your chicken stock slowly while stirring to keep things smooth. Add the sliced Yukon gold potatoes along with salt and pepper. Bring the whole thing to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and let everything cook for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. This is where the soup really starts coming together, thickening and warming your soul.

Step 5: Stir in Chicken, Peas, Corn, Cream, and Parsley

Add your cooked, shredded chicken along with frozen peas and corn. Pour in the whipping cream and sprinkle in the fresh parsley. Bring it back to a simmer and let it all cook for an additional 5 minutes or so until the peas and corn are tender. Taste and adjust seasonings with salt and pepper, then turn off the heat. It’s practically irresistible at this point—I always sneak a little spoonful before serving!

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Pro Tips for Making Creamy Chicken Pot Pie Soup Recipe

Use Yukon Gold Potatoes: They cook evenly and hold their shape without falling apart, which keeps your soup looking and tasting perfect.
Don’t Skip Sautéing: I’ve learned that properly caramelizing the veggies adds layers of flavor that a quick boil just can’t replicate.
Control Your Salt: Because the stock and chicken can be salty, I start with less and add more at the end to avoid over-seasoning.
Add Cream at the End: Pouring in the cream last prevents curdling and keeps the soup 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, hearty chicken soup, comforting chicken stew, easy chicken soup recipe, quick dinner ideas

Garnishes

I always finish this soup with a sprinkle of fresh parsley for brightness and sometimes a few crunchy buttery croutons or flaky sea salt on top. If I’m feeling indulgent, a little shredded sharp cheddar melts beautifully as a garnish too — it adds a lovely cheesy twist that my family can’t get enough of.

Side Dishes

Hands down, freshly baked biscuits or crusty bread are my go-to sides. They’re perfect for dipping and soak up every last bit of that creamy goodness. Sometimes I serve it alongside a crisp green salad with a tangy vinaigrette to add a refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve this soup in small, warm soup crocks topped with a puff pastry “lid” brushed with egg wash—basically turning it into an easy handheld pot pie. It looks fancy but is just as easy as the soup itself! Another fun idea is to add a swirl of pesto or drizzle of truffle oil to elevate the flavors.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The flavors actually blend even more overnight, making the next-day meal just as tasty (if not better!).

Freezing

I have frozen this soup successfully by skipping the cream before freezing—just add it in when reheating. Be sure to cool the soup completely and freeze in portioned freezer-safe containers. It keeps well for 2 to 3 months and thaws beautifully in the fridge overnight.

Reheating

To reheat, warm the soup gently over low heat on the stove, stirring occasionally. Add the cream during reheating if it wasn’t added before freezing. If it gets a bit too thick, a splash of chicken stock or water brings it back to that silky perfect consistency.

FAQs

Can I use leftover rotisserie chicken for this soup?

Absolutely! Leftover rotisserie chicken is perfect because it’s already cooked and shredded, which saves you tons of prep time while still adding great flavor and protein to the soup.
Is it possible to make this soup dairy-free?

Yes, you can substitute the butter with olive oil or a vegan alternative and swap the whipping cream with coconut milk or almond cream. The soup will still be creamy and delicious!
Can I make this soup in a slow cooker?

You can! Just sauté your veggies first, then add everything except the cream to the slow cooker. Cook on low for 4-6 hours. Stir in the cream at the end and heat through before serving.
What can I substitute if I don’t have Yukon gold potatoes?

Russet potatoes or red potatoes work fine too, but remember they might become a bit softer or crumble more. Keep an eye on cooking time to avoid a mushy soup.
How thick should the soup be?

The soup should be thick enough to coat a spoon but still spoonable—like a creamy stew rather than a thin broth. The roux and potatoes help achieve this texture perfectly.

Final Thoughts

Honestly, this Creamy Chicken Pot Pie Soup Recipe feels like a warm hug in a bowl to me every time I make it. It’s one of those meals that brings comfort without a ton of fuss and feeds a crowd with happy, full bellies. If you want a no-fail recipe that’s rich, delicious, and easy to pull together any night of the week, this one’s got your name on it. Give it a try, and I bet it’ll become a staple in your kitchen just like it is in mine.