Creamy Chicken Pot Pie Soup Recipe You’ll Love in 2025

When the weather turns chilly or you crave a warm, cozy meal, nothing beats a hearty bowl of chicken pot pie soup.

Imagine all the flavors you love from a traditional chicken pot pie: tender chicken, sweet vegetables, creamy broth, without the hassle of making a crust. This is comfort food at its best, ready to warm both your belly and your heart.

Today, we’ll walk through exactly how to make the ultimate chicken pot pie soup from scratch. The process is simple, the ingredients are wholesome, and the results are downright delicious.

Whether you’re cooking for your family, prepping meals for the week, or just treating yourself, this soup will quickly become a go-to favorite.

Why You’ll Love This Chicken Pot Pie Soup

There’s something undeniably comforting about a steaming bowl of soup on a chilly day. But this chicken pot pie soup takes comfort food to a whole new level.

It’s essentially the soul of a traditional chicken pot pie, stripped of the crust but keeping every bit of that creamy, hearty goodness you crave.

Here’s why this recipe is bound to become a regular in your kitchen:

1. All the flavor, none of the fuss. No rolling dough or worrying about soggy crusts. You get that classic pot pie taste in a soup that comes together in one pot.
2. Creamy yet light, Thanks to a balanced mix of broth and a touch of heavy cream, the soup feels indulgent without being overly heavy.
3. Hearty enough for dinne,r Packed with tender chicken, chunky potatoes, and plenty of vegetables, it’s a complete, satisfying meal in a bowl.
4. Perfect for busy weeknights, using pre-cooked chicken (like rotisserie) cuts down your prep time, making this a weeknight-friendly comfort food.
5. Customizable to your tastes. Hate mushrooms? Leave them out. Love extra veggies? Toss in some green beans, spinach, or even diced bell peppers.

Ingredients You’ll Need

Here’s a clear, easy-to-read table of everything you’ll need to make this delicious chicken pot pie soup. These quantities are based on a batch that serves about 6–8 people.

Step-by-Step Cooking Instructions for Chicken Pot Pie Soup

Making chicken pot pie soup from scratch might sound like an all-day kitchen project, but it’s surprisingly straightforward.

If you follow these eight clear steps, you’ll go from raw ingredients to a steaming bowl of creamy comfort in under an hour.

Let’s break it down in detail so you get perfect results every single time.

1. Prep the Chicken

Every good chicken soup starts with, you guessed it, great chicken. For this recipe, you’ll need about five cups of cooked, shredded chicken, cut into bite-sized pieces. This gives you plenty of hearty protein in every spoonful.

You’ve got a few options here:

• Rotisserie chicken: The easiest choice for busy days. Pick one up at the grocery store, shred the meat while it’s still slightly warm, and you’re ready to go.
• Roast your own: If you have time, roasting a whole chicken gives you rich flavor and juicy meat. Season it lightly with salt and pepper to blend well into the soup.
• Instant Pot or slow cooker chicken: Perfect for hands-off cooking. A quick pressure cook with some seasoning can give you tender chicken in under 30 minutes.

Pro tip: Shred the chicken into bite-sized pieces rather than long strands. This helps it mix evenly into the soup and makes it easier to eat without awkward dangling bites.

Once shredded, set the chicken aside in a large bowl. We’ll add it toward the end of cooking so it stays tender and doesn’t dry out.

2. Prep the Vegetables

One of the joys of chicken pot pie soup is the mix of vegetables, which adds color, texture, and natural sweetness that balance the savory broth. Prepping everything in advance (a.k.a. “mise en place”) makes cooking smooth and stress-free.

Here’s what to do:

Mushrooms (8 ounces): Rinse them quickly under cool water and pat dry with a kitchen towel. Slice them into even pieces so they cook at the same rate. You can use white button mushrooms for a mild flavor or cremini (brown) mushrooms for a deeper, earthier taste. If mushrooms aren’t your thing, you can skip them without ruining the soup, but they do add a layer of umami richness.

Onion (1 medium): Peel and chop into small, uniform pieces (about 1 cup). Onions are one of the core aromatics; here, they give the base of the soup its warm, savory flavor.

Garlic (3 cloves): Smash each clove with the flat side of your knife to loosen the skin, peel, and then mince as finely as possible. The goal is for the garlic to melt into the broth, not give you large chunks.

Celery (2 ribs): Chop finely so you get the flavor without large, stringy bites. Celery works in the background, enhancing the broth’s depth.

Carrots (2 medium): Peel and slice into thin rings. If the carrots are thicker, slice them in half lengthwise first, then cut into half-moons for quicker cooking.

Potatoes (1 pound yellow): Peel and cut into bite-sized cubes. Yellow potatoes hold their shape well during simmering, so you get a soft but not mushy texture.

Pro tip: Keep your potato chunks small and even. Large chunks can take too long to cook and may throw off your timing.

Once all your vegetables are chopped and ready, place them in separate bowls so you can add them at the right stage of cooking.

3. Sauté the Aromatics

Now the fun begins. Grab a 5.5-quart Dutch oven or soup pot and set it over medium-high heat. Add 6 tablespoons of unsalted butter and let it melt completely. That buttery base is the start of your soup’s rich flavor.

Step-by-step:

1. Once the butter is melted and slightly foamy, add onions, celery, and carrots.
2. Sauté for about 5–7 minutes, stirring occasionally. You’re looking for the vegetables to soften and develop a light golden color. This caramelization brings out their natural sweetness.
3. Add the sliced mushrooms and minced garlic. Continue cooking for another 5 minutes, stirring occasionally until mushrooms are tender and have released their moisture.

Why sauté first? Cooking these ingredients before adding liquid builds a flavorful foundation. It’s the difference between a flat-tasting soup and one that’s layered with depth.

4. Add the Thickener

This is where the magic of creaminess begins. Sprinkle ⅓ cup of all-purpose flour evenly over your sautéed vegetables.

Key tips:

• Stir constantly for about 1 minute so every bit of flour is coated in butter.
• You’ll see the mixture thicken into a paste-like consistency (this is called a roux).
• Cooking the flour briefly is crucial, as it removes that raw, powdery taste that would otherwise linger in your soup.

Don’t rush this step. A properly cooked roux gives your soup its signature silky texture without lumps.

5. Build the Base

Once your roux is ready, it’s time to turn it into a luscious soup base.

Here’s how:

1. Slowly pour in 6 cups of chicken stock or broth, stirring constantly. This gradual addition helps avoid lumps.
2. Scrape the bottom of the pot with your spoon or spatula to release any browned bits from the vegetables. These are flavor-packed and will enrich your broth.
3. Add diced potatoes, 3 ½ teaspoons of salt, and ½ teaspoon of black pepper. You can adjust the seasoning later, so don’t overdo it yet.
4. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Partially cover the pot and let it cook for 12–15 minutes, or until potatoes are fork-tender.

Why partially cover? It allows some steam to escape, preventing the soup from boiling over, while still keeping enough heat in to cook evenly.

6. Add the Chicken and Veggies

Once the potatoes are tender, it’s time to bring everything together.

1. Stir in the shredded chicken.
2. Add 1 cup of frozen peas and 1 cup of frozen corn (or drained canned corn). Frozen vegetables work perfectly here, they retain their sweetness and color.
3. Let the soup simmer for about 5 minutes, just long enough for the chicken to warm through and the veggies to soften slightly.

Pro tip: Adding the chicken now instead of earlier prevents it from overcooking and becoming stringy.

7. Make It Creamy

Here’s where your soup transforms from good to unforgettable.

1. Pour in ½ cup of heavy whipping cream. Stir gently until it’s fully incorporated.
2. Add ¼ cup of chopped fresh parsley for brightness and color.
3. Taste and adjust seasoning. You might need an extra pinch of salt or a crack of fresh pepper to make the flavors pop.

Why add cream at the end? Adding dairy too early can cause it to curdle if boiled for too long. This way, it stays smooth and silky.

8. Serve and Enjoy

You’ve reached the best part, serving up bowls of cozy comfort.

For the perfect presentation:

• Ladle the soup into wide, shallow bowls so the vegetables and chicken are beautifully visible.
• Garnish with a sprinkle of fresh parsley and a touch of black pepper.
• Serve alongside warm, flaky biscuits or crusty bread. For true chicken pot pie vibes, tear off a piece of biscuit, dunk it into the soup, and enjoy that heavenly combo of buttery bread and creamy filling.

Serving ideas:

• Pair with a light green salad for balance.
• Offer extra hot sauce on the side for spice lovers.
• Keep extra biscuits handy; they disappear quickly.

Tips for the Best Chicken Pot Pie Soup

Making chicken pot pie soup is simple, but a few minor tweaks can take it from “really good” to “restaurant quality.”

Here are five tips that will help you get the best results every time:

1. Prep All Ingredients Before You Start Cooking

This recipe moves quickly once you start sautéing vegetables, so having everything chopped, measured, and ready to go (known as mise en place) will make the process smooth and stress-free.

Dice your vegetables evenly, measure your broth and cream, shred your chicken, and keep spices close at hand. This way, you won’t be scrambling to chop carrots while your onions burn.

2. Don’t Skip the Aromatics

Onions, celery, carrots, garlic, and mushrooms form the flavor foundation of this soup.

Sautéing them in butter before adding liquids unlocks sweetness, enhances depth, and makes your soup taste slow-simmered even if you’ve only been cooking for 30 minutes.

Even if you’re not a big celery or mushroom fan, including them finely chopped can add flavor without overpowering the texture.

3. Cook the Flour Just Long Enough

The flour in this recipe acts as a natural thickener, but it needs to be cooked for at least one full minute before adding broth.

This step removes the raw taste and creates a silky texture once the soup is finished. Watch for the flour to turn slightly golden, that’s your cue, it’s ready.

Variations to Try

This chicken pot pie soup is wonderfully versatile. You can easily adjust it to suit dietary needs, seasonal produce, or just your mood.

What to Serve with Chicken Pot Pie Soup

Chicken pot pie soup is hearty enough to stand on its own, but pairing it with the right sides can turn dinner into something truly special. Here are some perfect pairings:

1. Flaky Biscuits

The ultimate companion to this soup. Biscuits soak up the creamy broth beautifully and give you that nostalgic “pot pie crust” experience. You can make them from scratch or use store-bought dough for convenience.

2. Crusty Artisan Bread

A warm loaf of crusty bread or a baguette is perfect for dipping. Tear off chunks and let them soak up the soup’s flavors.

3. Simple Green Salad

Balance the richness of the soup with something fresh and crisp. A light vinaigrette on mixed greens or spinach works wonders.

4. Roasted Vegetables

If you want to keep the meal vegetable-heavy, serve the soup alongside roasted seasonal veggies like Brussels sprouts, asparagus, or sweet potatoes.

Final Thoughts

This chicken pot pie soup takes everything we love about a classic pot pie and transforms it into a cozy, creamy soup that’s perfect for busy weeknights or lazy weekends.

It’s simple, hearty, and endlessly customizable. Once you try it, you’ll find yourself making it on repeat, especially when served with warm, buttery biscuits.

So next time you’re craving comfort food, skip the crust and ladle up a bowl of this deliciousness.

Your kitchen will smell amazing, your family will be happy, and you’ll have found your new favorite soup recipe.

You Might Also Like These Cozy Soup Recipes

If you loved this Chicken Pot Pie Soup, here are a few more hearty and comforting soups you should try next:

1. 25-Min Best Cheeseburger Soup Recipe for Busy Family
   Creamy, cheesy, and loaded with ground beef and potatoes, this family-friendly soup is perfect for chilly evenings when you want something hearty in under 30 minutes.
2. Best 30-Minute Hamburger Soup Recipe for Fall
   A quick and easy soup packed with ground beef, fresh vegetables, and rich tomato broth, perfect for busy fall weeknights.
3. Top Minestrone Soup Recipe for a Cozy Fall Night
   A classic Italian favorite made with fresh vegetables, beans, and pasta in a savory broth, both hearty and comforting.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.