Creamy Chicken Pot Pie Soup

Name: Creamy Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 medium yellow onion, chopped (about 1 cup); 2 medium carrots, thinly sliced; 2 celery stalks, finely chopped; 8 ounces white or brown mushrooms, sliced; 3 garlic cloves, minced; ⅓ cup all-purpose flour (or cornstarch slurry for gluten-free); 6 cups chicken stock; 3-4 teaspoons salt (or to taste); ½ teaspoon black pepper; 1 pound Yukon gold potatoes, peeled and sliced into ¼-inch thick pieces; 5 cups cooked chicken, shredded; 1 cup frozen peas; 1 cup corn (frozen or canned); ½ cup heavy whipping cream; ¼ cup fresh parsley, finely chopped (plus extra for garnish)

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There’s something undeniably comforting about a warm bowl of soup on a chilly evening. Growing up, my grandmother’s chicken pot pie was a family favorite—flaky crust, creamy filling, and all the goodness of a home-cooked meal. But let’s be honest: making a pie crust from scratch can be intimidating, especially for beginner cooks. That’s why this Chicken Pot Pie Soup is the perfect alternative.

This recipe captures all the classic flavors of chicken pot pie but simplifies the process into a one-pot, beginner-friendly meal. No dough to roll, no pie crust to bake—just a rich, creamy soup packed with tender chicken, hearty vegetables, and comforting flavors. Plus, it’s quick to prepare and makes for great leftovers.

Why This Recipe Is Special

Easy for Beginners: No fancy techniques required—just chop, sauté, and simmer.

One-Pot Convenience: Fewer dishes mean less cleanup.
Customizable: Easily adapt the ingredients to your dietary needs or preferences.
Nutritious & Satisfying: Packed with protein, fiber, and healthy fats.

Ingredients & Their Role in the Dish

The Flavor Builders

Butter: Adds richness and helps sauté the vegetables for deeper flavor.
Onion, Carrots, Celery (Mirepoix): The essential trio for a flavorful soup base.
Garlic: Enhances the aroma and depth of flavor.

The Hearty Fillers

Chicken: Cooked and shredded—rotisserie chicken works great for convenience.
Mushrooms: Bring umami and a slight meaty texture to the soup.
Potatoes: Make the soup heartier while adding a natural creaminess when cooked.

Peas & Corn: Provide a pop of sweetness and color.

The Creamy Base

Chicken Stock: The foundation of the soup—use homemade or store-bought.
Flour: Helps thicken the soup. (For gluten-free, use cornstarch.)

Heavy Cream: Creates a velvety texture. Light cream or milk can be used for a lower-fat version.

Seasonings & Herbs

Salt & Black Pepper: Essential for balancing flavors.
Parsley: Adds a fresh, bright contrast to the creamy richness.

Ingredient Substitutions

Mushrooms: Swap for zucchini or cauliflower if you dislike mushrooms.
Dairy-Free: Use coconut milk instead of cream for a dairy-free version.
Protein Options: Try turkey, ham, or even tofu for a vegetarian twist.

Step-by-Step Cooking Instructions

Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.

Step 2: Stir in the mushrooms and garlic, cooking for another 5 minutes until the mushrooms are browned and their moisture has evaporated.

Step 3: Sprinkle in the flour, stirring continuously for about a minute. This step helps to create a roux that thickens the soup.

Step 4: Slowly pour in the chicken stock, stirring to prevent lumps. Add the sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender.

Step 5: Stir in the shredded chicken, peas, corn, and heavy cream. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld.

Step 6: Taste and adjust seasoning if needed. Stir in fresh parsley before serving.

Beginner Tips & Kitchen Notes

How to Know When Chicken is Done: If using raw chicken, cook it in the soup until the internal temperature reaches 165°F.
Too Thick? Add a splash of broth to loosen the consistency.
Too Thin? Mix 2 tablespoons of cornstarch with ¼ cup cold water, then stir it into the soup.

Time-Saving Hack: Use pre-cooked rotisserie chicken to cut down prep time.

Serving Suggestions

This soup is satisfying on its own, but pairing it with the right side can make it even better:

Flaky Biscuits: Perfect for dipping into the creamy soup.

Crusty French Bread: Adds a hearty crunch to every bite.
Side Salad: A fresh green salad balances the richness.

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: While the soup freezes well, the dairy may separate upon thawing. Stir well when reheating.
Reheat: Warm gently over low heat on the stovetop or microwave in short bursts, stirring in between.

Time to Get Cooking

There you have it—a simple, creamy, and comforting Chicken Pot Pie Soup that’s perfect for beginner cooks. It’s rich in flavor, easy to make, and sure to become a go-to recipe in your kitchen.

Have you tried this recipe? Share your experience in the comments below—I’d love to hear how it turned out for you!

FAQ About Chicken Pot Pie Soup

Can I make this soup gluten-free?

Yes! Substitute the flour with a cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold water) and add it in the last 5 minutes of cooking.

Can I use something other than heavy cream?

Absolutely! For a lighter version, use half-and-half or whole milk. For a dairy-free option, coconut milk works well.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring in between.

Can I freeze Chicken Pot Pie Soup?

Yes, but the texture may change due to the dairy. If you plan to freeze it, omit the cream and add it when reheating for the best consistency.

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