Chicken Pot Pie Soup Recipe: Cozy & Family-Friendly

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There’s something about a steaming bowl of soup that feels like a hug in food form. And when that soup tastes like a classic chicken pot pie, creamy, savory, full of tender chicken and hearty vegetables, you know you’ve stumbled onto the ultimate comfort food.

This Chicken Pot Pie Soup recipe takes everything you love about traditional chicken pot pie (minus the heavy crust) and transforms it into a bowl-friendly meal that’s quicker, lighter, and weeknight-friendly. Imagine the flaky pie filling you grew up with, now made spoonable, cozy, and ready in under an hour.

If you’ve ever craved pot pie but didn’t want the hassle of rolling dough, this soup is your answer. It’s perfect for family dinners, chilly evenings, or when you need a dish that feels both nostalgic and nourishing.

Ingredients

Chicken & Broth

• 1 lb chicken breasts or thighs (boneless, skinless, bite-sized pieces)
• 6 cups chicken stock (low-sodium preferred)

Vegetables

• 1 medium yellow onion, chopped
• 2 carrots, sliced into thin rounds
• 2 celery stalks, finely chopped
• 8 oz mushrooms, sliced (optional but adds depth)
• 2 Yukon gold potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup frozen or canned corn

Cream & Thickener

• 6 Tbsp unsalted butter
• 1/3 cup all-purpose flour (or cornstarch for gluten-free option)
• 1/2 cup heavy cream (or half-and-half, coconut milk for dairy-free)

Seasonings

• 3 garlic cloves, minced
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1/2 tsp black pepper
• Salt to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté the Vegetables:
   In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened. Add mushrooms and garlic, cook another 3–4 minutes until fragrant.
2. Create the Base:
   Sprinkle flour over the veggies. Stir constantly for 1 minute to form a roux (this prevents a floury taste later).
3. Add Broth & Potatoes:
   Slowly whisk in chicken stock. Add potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes until potatoes are fork-tender.
4. Cook the Chicken:
   Stir in chicken pieces. Cook 7–8 minutes until no longer pink inside.
5. Add Creaminess:
   Reduce heat to low. Stir in heavy cream until smooth.
6. Finish the Soup:
   Add frozen peas, corn, and parsley. Cook 5 minutes until peas are bright green and corn is tender. Taste and adjust seasonings.

Serve hot with biscuits or crusty bread on the side.

Tips & Tricks for the Perfect Chicken Pot Pie Soup

• Uniform Chopping: Keep veggies evenly sized so they cook at the same pace.
• Don’t Rush the Roux: Let the butter-flour base cook a full minute to avoid raw flour flavor.
• Peas Go Last: Add them near the end so they stay sweet and vibrant.
• Rotisserie Shortcut: Swap in shredded rotisserie chicken to cut prep time in half.

Substitutions & Variations

• Vegetarian: Replace chicken with mushrooms or chickpeas; use veggie broth.
• Dairy-Free: Coconut milk or almond milk instead of cream.
• Gluten-Free: Cornstarch slurry instead of flour.
• Slow Cooker Version: Sauté veggies and chicken first, then transfer everything (except cream/peas/corn) to slow cooker. Cook 6–8 hrs low or 3–4 hrs high. Stir in cream, peas, and corn during last 30 minutes.
• Instant Pot Version: Sauté veggies in the pot, then add chicken, potatoes, and broth. Pressure cook 8 minutes, quick release, then stir in cream and peas.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Just shred and add it after simmering the broth and potatoes. This saves time and still delivers great flavor.

How do I make the soup thicker?

Add more flour to the roux, or stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).

Can this soup be frozen?

Yes. Cool completely, then freeze in airtight containers up to 3 months. Reheat gently on the stove with a splash of broth or cream.

What can I use instead of heavy cream?

Half-and-half, whole milk, or dairy-free alternatives like coconut milk all work.

Nutrition Information (per serving, 6 total)

• Calories: 320
• Protein: 20g
• Fat: 18g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 4g

This Chicken Pot Pie Soup recipe is everything cozy food should be, rich, creamy, and soul-soothing, without the fuss of pie crust. Whether you’re warming up on a winter evening, feeding picky kids, or just craving comfort in a bowl, this recipe delivers.

Next time you want the flavors of chicken pot pie but the simplicity of soup, give this one a try. And if you do, let me know, because I’d bet good money it’ll become a repeat request at your table.

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