The first time I made this Chicken Pot Pie Soup Recipe the house smelled like a Sunday afternoon at my grandmother’s near the old dam: warm butter, browned onions, and a soft, savory whisper of herbs. My kids were setting the table to the rhythm of clinking plates, and that simple sound made the whole simmering pot feel like a small celebration. If you want a dinner that welcomes everyone to the table, this is it—rich, easy, and full of little moments that stick. For an extra layer of depth, I sometimes use homemade stock from my tried-and-true chicken bone broth recipe, and it lifts the whole bowl without extra fuss.
Why This Chicken Pot Pie Soup Recipe Feels Like Home
This soup tastes like comfort because it borrows everything we love from a classic pot pie and makes it simpler to share. The broth is creamy without being heavy, the potatoes and chicken make it filling, and the peas and corn add sweet pops of color that kids always notice first.
It matters because it comes together quickly on a weeknight, but it still earns a place at the table on a weekend. Few dishes, easy cleanup, and room for the whole family to help—what more could you ask for? Meanwhile, it gives you cozy, spoonable comfort without hiding any of the bright, homey flavors I look for in family cooking.
Why Chicken Pot Pie Soup Recipe is Our New Family Favorite
This recipe fits into busy schedules without losing the feeling of a special meal. It warms up well the next day, which makes it perfect for leftovers, and it freezes nicely if you want to prep ahead. The texture should be velvety and slightly thick, with tender potatoes and shredded chicken that pulls apart like a hug in every spoonful.
Once you get the base right, feel free to make it yours. Add a pinch more herbs, switch the cream for milk if you like it lighter, or let the kids stir in the peas. It’s easier than it looks and welcoming to tweaks.
How to Make Chicken Pot Pie Soup Recipe, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Start by building flavor at the stove. Brown the onions and vegetables so they soften and smell sweet. Then add mushrooms and garlic for earthiness. From there, a little flour helps the broth thicken into that pot-pie-like texture, and the potatoes finish the job by releasing starch as they cook. The final moment is gentle: fold in the chicken, peas, corn, cream, and parsley until the soup feels complete.
Look for visual and aromatic cues. When vegetables are lightly golden, you have flavor. When the broth thickens and coats the back of a spoon, you are nearly there. When the potatoes are tender and the chicken is warm through, it is time to serve.
Ingredients You’ll Need
What goes into this recipe matters more than you might think. Use fresh herbs if you can; they really brighten the final bowl.
6 Tbsp unsalted butter
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)
1/3 cup all-purpose flour
6 cups chicken stock
3-4 tsp salt ((or to taste))
1/2 tsp black pepper
1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces.)
5 cups cooked chicken ((shredded))
1 cup frozen peas
1 cup corn ((frozen or canned))
1/2 cup whipping cream
1/4 cup parsley (finely chopped, plus more for garnish)
Friendly note: Don’t skip the fresh parsley—they’re the soul of the dish. If you want a lighter option, use milk instead of whipping cream, but the cream helps the soup feel indulgent on a weeknight. Also, if you’re curious about working with potatoes in other recipes or on a special food plan, you might like these tips from potato-focused cooking and fasting tips.
Step-by-Step Directions
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Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Tip: A little browning here builds flavor, just like grandma showed me. Lower the heat if onions begin to brown too fast. -
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Tip: Mushrooms should give up a little liquid and then re-absorb it; that’s when the flavor concentrates. -
Add 1/3 cup flour and stir constantly for 1 minute until golden.
Tip: Stirring constantly avoids lumps. Think of this like making a quick roux to thicken the soup. -
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper.
Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Tip: Test potatoes with a fork; they should be tender but not falling apart. -
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley.
Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Tip: The cream should warm through but not boil hard. Stir gently so the chicken keeps its shred texture.
A quick encouragement: this sequence is forgiving. If your potatoes cook faster, drop the heat and add the chicken sooner. Let the kids stir in the last step; they usually think it tastes better when they help.
Serving Chicken Pot Pie Soup Recipe with Love
I serve this soup family-style, with the pot in the center and bowls passed around. We tuck crusty bread, butter, and a simple salad on the side. My daughter always wants extra parsley on top, and my son likes a little black pepper. It’s a small ritual that makes the meal feel like a real family event.
Pair it with flaky biscuits if you want a pot-pie connection, or toast sourdough for dipping. If you need another easy family dinner idea for a different night, try a slow cooker favorite like this crockpot recipe to rotate with this soup.
Storage & Reheat Tips (Keeping the Goodness)
Store leftover Chicken Pot Pie Soup Recipe in airtight containers in the fridge for up to 3 days. If you plan to freeze, cool it completely first and use freezer-safe bags or containers for up to 3 months.
Reheat on the stove over medium-low, stirring often so the cream warms gently and the potatoes don’t break down too much. The microwave is fine for a quick lunch. For best texture, warm larger portions in a shallow pan in a 325 F oven until steaming. The oven brings back that just-made warmth and helps the soup feel freshly served.
Once cooled, label containers with the date. If you used homemade stock, note that in your label to remember the little boost it gave the soup.
My Kitchen Notes & Shortcuts
What I’ve learned from making this again and again:
- Use rotisserie chicken to save time. It’s a weeknight shortcut that still tastes homemade.
- Make the veg mix ahead and store it in the fridge for up to two days. Then finish the soup in 20 minutes.
- If you need to thicken more, mash a few potato slices against the pot wall. It’s a gentle, natural thickener.
- Swap mushrooms for extra carrots if kids are picky. You won’t lose the soul of the dish.
- For a sweet finish, have a simple dessert ready, like a quick apple treat—using a jarred filling can save time when you want a warm dessert without the fuss, like this canned apple pie filling guide that I use on busy nights.
Family-Friendly Variations
Play around with the base to suit your family’s tastes.
- Lighter version: Replace whipping cream with whole milk and add a tablespoon of cornstarch mixed with cold water to reach the same body.
- Kid-approved: Leave out mushrooms and add more corn. Serve with cheese on the side for topping.
- Herb-forward: Stir in a teaspoon of thyme and a bay leaf while simmering, then remove the bay leaf before serving.
- Make it green: Swap peas for edamame and add kale in the last 4 minutes.
- Comfort plus dessert: Finish your meal with a simple tart; I sometimes pull inspiration from this easy French-style apple pie recipe when I want a classic finish.
Try one twist at a time and see what your family hugs to first. Cooking should invite their stories, so leave room for small changes.
FAQs About Chicken Pot Pie Soup Recipe
Can I make this ahead for a busy week?
Absolutely. In fact, letting it sit for an hour lets the flavors get to know each other, just like an old family recipe. Reheat gently on the stove and add a splash of stock if it tightens up.
Can I use leftover turkey instead of chicken?
Yes. Leftover turkey works beautifully and makes this a clever post-holiday meal.
Does the soup freeze well?
It does. Freeze in portions and thaw overnight in the fridge before reheating slowly on the stove.
How do I keep the potatoes from falling apart?
Use Yukon gold and slice them evenly to 1/4 inch. Simmer gently and test for tenderness. Slightly undercooked potatoes are better than mushy ones.
Is there a vegetarian version?
You can swap stock for vegetable broth and substitute firm tofu or extra mushrooms for chicken. You may want to add a bit more cream or a mashed potato scoop to reach the same comforting thickness.
One Final Thought from My Kitchen
Cooking is at its best when it helps people gather, laugh, and fill their plates with things that taste like home. I hope this Chicken Pot Pie Soup Recipe becomes one of those easy, dependable dishes you pull out when you want comfort without stress. Give it a try—you might surprise yourself with how simple and full-flavored it is.
Conclusion
If you want to see another take on Chicken Pot Pie Soup for inspiration, I often compare different versions when I’m tweaking my own. For a classic, crowd-pleasing interpretation you can read this Chicken Pot Pie Soup – The Country Cook, and for a more indulgent, well-tested version, take a look at this Best Chicken Pot Pie Soup Recipe – The Pioneer Woman. Both are great resources that highlight how one cozy idea can become many family favorites.
Chicken Pot Pie Soup
Ingredients
For the base
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
For the soup
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped
Instructions
Cooking the Soup
- Heat a dutch oven or soup pot over medium/high heat and melt butter.
- Add chopped onion, celery, and carrots; sauté for 5-7 minutes until softened and lightly golden.
- Add sliced mushrooms and garlic; sauté for another 5 minutes until softened.
- Add flour and stir constantly for 1 minute until golden.
- Add chicken stock, sliced potatoes, salt, and pepper; bring to a boil and then reduce heat to a simmer.
- Partially cover and cook for 12-15 minutes until potatoes are tender.
- Add shredded chicken, peas, corn, cream, and parsley; bring back to a simmer and cook for another 5 minutes.
- Season to taste with salt and pepper; remove from heat.