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With chicken and vegetables in a creamy broth, this chicken pot pie soup has all of the flavor you love from the comfort-food classic in cozy soup form.
There’s a restaurant near where we live that has a chicken pot pie soup on the menu and people go WILD for it.
Well, you know how much I love making soup recipes so obviously I had to see what this chicken pot pie soup was all about.
If you’re a fan of homemade chicken pot pie or chicken pot pie casserole and you also love soup as much as I do, this is a recipe you’ve gotta try! It reminds me a little bit of my chicken and gnocchi soup, but with more veggies in place of the gnocchi.
It’s officially spring today, but here in Ohio the weather still can’t decide if it’s going to be warm or cold. So that means there’s still plenty of time to whip up this soup before we’re totally in grilling mode!
How to make chicken pot pie soup
If you can dice potatoes and onions, you can make this soup. Trust me!
Ingredients you’ll need
For this soup to really taste like chicken pot pie, we’ll use a good amount of vegetables. I like to use:
- 1 pound yukon gold potatoes
- 8 ounces cremini mushrooms
- 1 large onion, diced
- 3 cloves minced garlic
- 2 large carrots, peeled and diced or cut into coins
- 1 (15.25 ounce) can sweet corn, drained
- 1 cup frozen peas
If you don’t like one of these, feel free to omit it or swap out for a different vegetable you do enjoy. Other good veggie options include green beans, celery, sweet potato, and broccoli.
Other ingredients you’ll need include:
- 3 tablespoons olive oil
- 4 tablespoons salted butter
- Heaping ½ cup flour
- 2 quarts chicken stock (low sodium preferred)
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- Additional salt and pepper to taste
- Minced fresh parsley, for serving (optional)
I like to use low-sodium chicken stock when possible. It makes it easier for me to control the amount of salt in the soup. But use whatever you are able to find or whatever you have available!
Rotisserie chicken is a great option for this recipe. You could also use leftover roasted turkey from Thanksgiving or Christmas.
If you don’t have heavy creamy, half-and-half would be a fine substitute. Just note that the broth won’t be quite as rich and creamy as when using heavy cream.
Making this soup
Start by peeling and dicing the potatoes. Place them in a bowl and cover them with cold water; allow them to soak while you continue cooking.
Next, clean the mushrooms and cut them into wedges. I like to cut smaller mushrooms into quarters and larger ones into 6ths or 8ths. You could also slice them if you prefer.
Add 1 tablespoon of the olive oil to a dutch oven over medium-high heat. Saute the mushrooms with a pinch of salt until they have reduced in volume and are golden in spots.
Remove the mushrooms to a bowl and set them aside.
Return the pot to medium heat and add the rest of the olive oil and the butter. Cook the diced onion and carrot until the onion starts to soften and turn translucent.
Now add the garlic and cook for 1 more minute. Sprinkle in the flour; stir to coat all of the vegetables and cook 1-2 more minutes, stirring constantly.
Slowly pour in the chicken stock, then drain the potatoes and add them to the pot along with the salt, pepper, and thyme.
Bring the soup to a simmer and continue cooking at a simmer for 15 minutes, or until the potatoes are cooked through. Stir the soup occasionally while it cooks.
Add the corn, peas, chicken, mushrooms, and cream. Cook for another 5-10 minutes, until all of the vegetables and chicken are warmed through.
Give the soup and taste and add additional salt and pepper as desired.
If desired, garnish with fresh parsley for serving.
Serving suggestions
If your favorite part of a chicken pot pie is the crust, it’s pretty much a must that you serve this chicken pot pie soup with biscuits.
Buttermilk drop biscuits, bisquick biscuits, or 7UP biscuits are all really easy to throw together while the soup is simmering.
You could also cut a sheet of puff pastry into squares, brush with egg wash, and bake them for more of a flaky crust-like side with your soup.
Make-ahead and storage tips
Store leftover in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave until hot.
If you want to add this chicken pot pie soup to your weekly meal prep, make it as directed, omitting the cream.
Cool the soup and store in the refrigerator for up to 3 days or freeze for up to a month. When ready to serve, bring the soup to a simmer, then add the cream. Cook for another 5-10 minutes to finish warming through and enjoy.
Chicken Pot Pie Soup
Equipment
Ingredients
- 1 pound yukon gold potatoes
- 8 ounces cremini mushrooms
- 3 tablespoons olive oil divided use
- 4 tablespoons salted butter
- 1 large onion diced
- 2 large carrots peeled and diced or cut into coins
- 3 cloves garlic minced
- Heaping ½ cup all-purpose flour
- 2 quarts chicken stock low sodium preferred
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 can sweet corn 15.25 ounces, drained
- 1 cup frozen peas
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- Additional salt and pepper to taste
- Minced fresh parsley for serving (optional)
Instructions
- Peel and dice the potatoes. Place in a bowl and cover with cold water. Set aside to soak while you continue the recipe.
- Clean the mushrooms. Cut smaller mushrooms into quarters and larger mushrooms into sixths or eighths.
- In a large dutch oven or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms along with a pinch of salt. Saute until the mushrooms have reduced in volume and are golden brown. Remove from the pot and set aside.
- Return the pot to medium heat and add the remaining 2 tablespoons of olive oil and the butter, along with the diced onion and carrot. Cook, stirring occasionally, until the onion starts to soften and turn translucent, about 5 minutes.
- Add the garlic and cook 1 more minute. Add the flour, stirring to coat all of the vegetables. Cook for 1-2 minutes, stirring constantly, then slowly stir in the chicken stock.
- Drain the potatoes; add them to the pot along with the salt, pepper, and thyme. Bring the mixture to a simmer. Allow to simmer for about 15 minutes, stirring occasionally, until the potatoes are cooked through and tender.
- Add the corn, peas, chicken, sauteed mushrooms, and cream. Cook for another 5-10 minutes, stirring occasionally, until hot. Taste and add additional salt and pepper as desired.
- Garnish with fresh parsley for serving, if desired. Serve hot alongside biscuits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
