This Chicken Pot Pie Soup Recipe is pure comfort in a bowl, capturing all the classic, savory flavors you love without the fuss of a crust. It’s one of those truly delicious soup recipes that brings the whole family to the table, warming you from the inside out.
My dad, always knew how to chase away the first chill of fall. He’d call this his “liquid hug,” and the whole house would fill with the comforting scent of thyme. Every single spoonful felt like the warmest embrace, a simple taste of his love.
What Makes This Soup So Special
- Flavor Profile: Rich, creamy, and savory, just like a traditional chicken pot pie.
- Prep and Cook Time: This comforting soup comes together in just 45 minutes, making it perfect for a weeknight meal.
- Main Ingredients: The soup is built on a classic base of onion, carrots, celery, chicken, and a creamy broth.
- Difficulty: This is one of my favorite easy soup recipes, suitable for cooks of all levels.
Everything You’ll Need for This Bowl of Comfort
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt (to taste)
- 1 cup milk or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
My Simple Steps for Perfect Pot Pie Soup
First, We’ll Build a Flavorful Foundation
Heat the butter and olive oil in a large pot over medium heat. I find that a heavy-bottomed pot like a Dutch oven is perfect for this homemade soup recipe because it holds heat so evenly. Add the onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally, until they’ve softened up.
Next, We’ll Add the Earthy Notes
Stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the garlic is fragrant and the mushrooms have released some of their liquid. Be careful not to let the garlic burn, as it can turn bitter.
Now, Let’s Create That Velvety Base
Sprinkle the all-purpose flour over the vegetables and stir everything together well, making sure all the veggies are lightly coated. Let it cook for another minute or two. This little step is so important for toasting the flour and creating a beautiful, thick base for our soup.
Time to Make It Smooth and Soupy
Slowly and gradually, whisk in the chicken broth. A reliable whisk is your best friend here for getting the broth perfectly smooth and creamy without any lumps. Keep whisking as you pour, and once all the broth is in and the mixture is smooth, you’re on your way!
Letting All the Flavors Mingle
Add the shredded chicken, dried thyme, dried parsley, salt, and black pepper to the pot. Bring the soup to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld and the soup to thicken beautifully.
Finishing with Cream and Color
Stir in the frozen peas, frozen corn, and milk (or half-and-half for an extra rich Creamy Chicken Pot Pie feel). Let it all simmer for just 5 more minutes, until the peas and corn are heated through.
Serving It Up, Warm and Wonderful
Ladle your beautiful Chicken Pot Pie Soup into bowls and garnish with a sprinkle of fresh parsley. It’s absolutely divine served with warm biscuits or a piece of crusty bread for dipping.
A Few Ideas for a Lighter Touch
- Lighten the Cream: For a less rich version, you can use whole milk instead of half-and-half. For an even lighter touch, unsweetened almond or cashew milk works surprisingly well.
- Whole Wheat Flour: Swap the all-purpose flour for whole wheat flour to add a bit of extra fiber to the soup.
- Load Up the Veggies: Feel free to add more vegetables like green beans or potatoes to make this one of your go-to hearty chicken soup recipes.
My Favorite Ways to Serve This Soup
- With Flaky Biscuits: Just like Mom used to make, serve this soup with warm, buttery biscuits on the side for dipping. It’s the perfect pairing!
- In a Bread Bowl: For a truly special meal, ladle the soup into a hollowed-out crusty bread bowl. It’s a meal and a bowl all in one.
- With a Simple Salad: A light green salad with a simple vinaigrette dressing cuts through the richness of the soup beautifully and rounds out the meal.
A Few Little Things to Keep in Mind
- Lumpy Roux: Don’t dump all the broth in at once! Adding the liquid slowly while whisking constantly is the key to a silky-smooth soup base.
- Overcooking the Vegetables: Be sure not to let the vegetables get too mushy in the first step. They will continue to cook as the soup simmers, so you want them to have a slight bite initially.
- Forgetting to Taste and Season: The amount of salt needed can vary depending on your chicken broth. Always taste the soup before serving and adjust the salt and pepper as needed to make the flavors pop.
Keeping Your Soup Fresh for Later
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken slightly upon chilling; simply add a splash of milk or broth when reheating on the stove or in the microwave to reach your desired consistency.
From My Kitchen to Yours
There is so much love in a simple bowl of soup. I hope this recipe brings as much warmth and comfort to your kitchen as it has to mine over the years. May it be the start of new memories around your own family table, a reminder that the best meals are the ones we share.
Your Questions, Answered with Love
Can I adapt this for my slow cooker?
Yes, this is one of those soup recipes slow cooker fans will love! To adapt it, sauté the onion, carrots, celery, and garlic in a skillet first, then make the roux. Transfer this mixture to your slow cooker and whisk in the broth, chicken, and seasonings. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the peas, corn, and milk during the last 30 minutes of cooking.
Are there any good substitutes for the chicken?
This recipe is wonderfully versatile. Leftover holiday turkey is a fantastic substitute for the chicken. You could also make it vegetarian by using a hearty vegetable broth and adding extra mushrooms or some diced potatoes.
What if my soup isn’t thick enough?
If you’d like your soup to be thicker, you can create a small slurry. In a separate bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly stir the slurry into the simmering soup and let it cook for another minute or two until it has thickened to your liking.
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Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Soup Recipe is pure comfort in a bowl, capturing all the classic, savory flavors you love without the fuss of a crust. Rich, creamy, and warming, it’s the perfect weeknight meal that brings everyone to the table.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt (to taste)
- 1 cup milk or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook about 6 minutes until softened.
- Stir in garlic and mushrooms, cooking for 3 minutes until fragrant and softened.
- Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes.
- Slowly whisk in chicken broth until smooth and lump-free.
- Add shredded chicken, thyme, parsley, salt, and pepper. Simmer 20 minutes to thicken and blend flavors.
- Stir in peas, corn, and milk (or half-and-half). Simmer 5 minutes until heated through.
- Ladle into bowls, garnish with fresh parsley, and serve with biscuits or crusty bread.
Notes
For a lighter version, use whole milk or unsweetened almond milk. Add extra veggies like green beans or potatoes if desired. Always taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: chicken pot pie soup, comfort food, easy chicken soup, creamy chicken soup