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 comfort food that feels like a warm hug on a chilly day, then this Creamy Chicken Pot Pie Soup Recipe is just what you need. Seriously, it’s like enjoying all the cozy goodness of chicken pot pie—but without the fuss of baking a crust. Rich, creamy, and loaded with tender chicken and veggies, this soup quickly became a family favorite in my house, and I can’t wait for you to try it and love it just as much.

❤️

Why You’ll Love This Recipe

All-in-One Comfort: You get the hearty flavors of chicken pot pie in an easy-to-make bowl of soup.
Simple Ingredients: Uses common pantry staples and fresh veggies that come together beautifully.
Perfect for Busy Days: Ready in under an hour, it’s perfect for those times you want homemade without the hassle.
Family Approved: My crew asks for seconds, and I bet yours will too!

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, Comfort Food Recipes, Easy Chicken Soup, Cozy Fall Recipes

Ingredients You’ll Need

The magic of this Creamy Chicken Pot Pie Soup Recipe really starts with the combination of fresh veggies and quality chicken. I always aim for Yukon gold potatoes because they hold their shape beautifully and have a naturally buttery flavor that complements the creamy broth.

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, Comfort Food Recipes, Easy Chicken Soup, Cozy Fall Recipes

Unsalted Butter: Gives depth and richness to the base without overpowering the soup’s delicate flavors.
Yellow Onion: Adds natural sweetness when sautéed until golden—don’t rush this step!
Carrots: Thinly sliced so they cook evenly and add a subtle natural sweetness.
Celery: Finely chopped for that classic pot pie crunch and fresh flavor.
Mushrooms: I use white or brown mushrooms to add umami and earthiness to the soup.
Garlic: Minced fresh garlic smells incredible and lifts all the flavors.
All-Purpose Flour: This thickens the soup, turning it silky and smooth—like a real pot pie filling!
Chicken Stock: Homemade is ideal, but a good quality store-bought stock works great too.
Salt & Black Pepper: To taste—seasoning is key, so don’t be shy here.
Yukon Gold Potatoes: Peel and slice thin to cook quickly and absorb all the delicious flavors.
Cooked Chicken: Shredded chicken (rotisserie or leftover baked chicken works wonders here).
Frozen Peas: Simple and sweet, they add a pop of color and freshness.
Corn: Frozen or canned, whatever you have on hand makes this soup feel like a special treat.
Whipping Cream: The secret to that luscious, velvety base that makes this soup so dreamy.
Parsley: Fresh and finely chopped for brightness and garnish—you’ll want to add a generous handful!

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 how versatile this Creamy Chicken Pot Pie Soup Recipe is! I often tweak it slightly depending on what’s in my fridge or mood I’m in. Don’t hesitate to make it your own.

Vegetarian Version: Swap the chicken and stock for hearty mushrooms and vegetable broth—you won’t miss the meat one bit.
Spicy Kick: Add a pinch of cayenne or some crushed red pepper flakes for a little heat. My family digs the warmth on cold evenings.
Extra Creamy: Stir in a dollop of cream cheese or mascarpone near the end to take the richness up a notch.
Seasonal Veggies: Swap peas and corn for green beans or zucchini when those are fresh in season—I always keep it fresh and fun!

How to Make Creamy Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Veggies Until Perfectly Softened

Start by heating up your butter in a large pot or Dutch oven over medium to medium-high heat. Once melted, toss in the onion, celery, and carrots. I like to let them soften slowly, stirring occasionally for about 5 to 7 minutes—this step builds a wonderful base flavor. You’ll want the onions translucent with just a hint of golden color before moving on.

Step 2: Add Mushrooms and Garlic – Let the Aroma Fill Your Kitchen

Next, add your sliced mushrooms and minced garlic. Continue to sauté for another 4 to 5 minutes until both are soft and fragrant. I always love this stage; the onions, garlic, and mushrooms blend into a rich, earthy scent that makes my whole kitchen smell like home.

Step 3: Make Your Roux for That Creamy Magic

Sprinkle in the flour and stir constantly for about a minute to cook off the raw flour taste and create a golden roux. This is where your soup gets that thickness which feels so comforting with every spoonful. Be sure to stir so the flour doesn’t stick or burn — patience here is key!

Step 4: Combine Stock, Potatoes, and Seasoning — Then Simmer

Pour in your chicken stock, add the sliced potatoes, salt, and pepper. Raise the heat and bring everything to a gentle boil before lowering it to a simmer. Partially cover the pot and let it bubble softly for 12-15 minutes or until the potatoes are tender but not falling apart. I learned the hard way not to rush this — just gentle simmering yields the best texture.

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

Finally, add your shredded chicken, peas, corn, heavy whipping cream, and parsley. Bring the soup back up to a simmer for about 5 more minutes until the peas and corn are tender and everything is heated through. Taste and adjust salt and pepper. This last step melds all the flavors beautifully and adds that creamy, dreamy finish I adore.

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Pro Tips for Making Creamy Chicken Pot Pie Soup Recipe

Slow and Low Sautéing: Don’t rush your veggies — softening them slowly brings out a deeper, sweeter flavor in your soup.
Consistent Stirring: When adding flour, keep stirring to avoid lumps and get that perfectly smooth roux texture.
Potato Size Matters: Slice Yukon gold potatoes evenly about 1/4” thick so they cook through uniformly without turning mushy.
Cream Last: Add cream off heat if you want a lighter version, or gently warm after adding to avoid curdling.

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, Comfort Food Recipes, Easy Chicken Soup, Cozy Fall Recipes

Garnishes

I always finish with a sprinkle of extra fresh parsley—its bright green color adds freshness and a lovely pop. Sometimes I add a little cracked black pepper on top and a pinch of smoked paprika for color and subtle smoky warmth. If you like, crispy bacon bits or a grating of sharp cheddar make fantastic enhancements too.

Side Dishes

This soup pairs beautifully with flaky buttermilk biscuits or a warm crusty bread for dunking. If you want a lighter option, a simple side salad with a tangy vinaigrette balances the richness of the soup perfectly.

Creative Ways to Present

For cozy gatherings, I like serving the soup in rustic mini bread bowls—just hollow out a small round loaf and ladle the soup in. It’s fun, impressive, and doubles as an edible bowl! For a casual weeknight dinner, a handful of crispy croutons and fresh herbs on top do the trick.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually develop over time, making leftovers even tastier. Just be sure to give it a good stir before reheating because the cream can settle a bit.

Freezing

This soup freezes really well! I portion it out in freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results. I usually leave the cream out during freezing and add it fresh once reheating to keep the texture silky.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, a splash of chicken stock or milk will loosen it right up. Adding cream towards the end of reheating keeps the soup luscious and fresh-tasting.

FAQs

Can I use store-bought rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a huge time-saver and adds great flavor. Just shred it and toss it in during the final cooking step. It’s one of my favorite shortcuts when I’m short on time.
Is this recipe freezer-friendly?

Yes, this Creamy Chicken Pot Pie Soup freezes really well. Just omit the heavy cream when freezing and add it fresh after thawing and reheating for the best texture.
Can I make this soup dairy-free?

You can substitute the butter with olive oil or a non-dairy spread and use coconut milk or a creamy plant-based milk instead of heavy cream. Just keep in mind the flavor profile will be a bit different but still delicious!
How thick should the soup be?

The soup should be creamy and thick but still ladle-able and not as dense as a stew. The flour and butter roux combined with cream help achieve that perfect silky thickness.

Final Thoughts

I absolutely love how this Creamy Chicken Pot Pie Soup Recipe brings all those familiar and comforting flavors into one easy pot. It’s the kind of recipe that makes weeknights feel special, and potlucks a hit. When I first tried it, I was amazed at how simple steps and everyday ingredients could come together to create such soul-soothing deliciousness. Trust me, once you make this, you’ll reach for it again and again—whether you’re feeding family or need a little cozy-meal magic for yourself.