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.

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)

Description

This Creamy Chicken Pot Pie Soup is a comforting, one-pot meal that delivers all the flavors of a classic chicken pot pie—without the fuss of a crust. Loaded with tender chicken, hearty vegetables, and a rich, velvety broth, it’s the perfect cozy dish for any night of the week.

Ingredients

Scale

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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Instructions

Sauté the vegetables: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion, celery, and carrots, cooking for 5-7 minutes until softened. Stir occasionally to prevent browning.
Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Continue to cook for another 5 minutes, allowing the mushrooms to release moisture and develop a rich flavor.
Incorporate the flour: Sprinkle the flour evenly over the vegetables, stirring constantly for about a minute until lightly golden. This step helps thicken the soup.
Pour in the broth and potatoes: Gradually add the chicken stock while stirring to prevent lumps. Toss in the sliced potatoes, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer, partially covered, for 12-15 minutes until the potatoes are fork-tender.
Add chicken, peas, and corn: Stir in the shredded chicken, frozen peas, and corn. Let everything simmer for another 5 minutes to blend the flavors.
Finish with cream and parsley: Pour in the heavy whipping cream and sprinkle in the fresh parsley. Stir well, taste, and adjust seasoning as needed. Remove from heat and serve warm.

Notes

Thicker soup: If you prefer a thicker consistency, mash some of the potatoes with the back of a spoon or add an extra tablespoon of flour.
Protein swaps: Swap chicken for turkey or ham for a delicious variation.
Dairy-free option: Use coconut milk or almond milk instead of heavy cream.
Gluten-free version: Replace flour with a cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup water) added in the last 5 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 363 kcal
Sugar: 5g
Sodium: 760mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 25g
Cholesterol: 85mg