Your New Favorite Cozy Night In: Chicken Pot Pie Soup

Hey there, friend! Come on in, grab a wooden spoon, and get ready to fill your kitchen with the kind of smell that makes everyone wander in, asking, “Is it ready yet?” If you’ve ever curled up on the couch with a blanket and a movie on a chilly night, you know that some meals are more than just food—they’re a feeling. And for me, that feeling has always been a classic chicken pot pie. The flaky crust, the creamy, herby filling, the tender chunks of chicken and veggies… it’s a hug in a baking dish.

But let’s be real for a second. Sometimes, life doesn’t hand us the hour-plus it takes to make and bake a from-scratch pot pie. Sometimes, you need that same deep, soul-warming comfort, but you need it now. You need it to feed a hungry crowd after a soccer game, or to have leftovers for the week, or simply because your Tuesday deserves a little extra joy.

That’s exactly why I created this Chicken Pot Pie Soup. It’s everything you adore about the classic—the creamy filling, the tender chicken, the cozy, herbaceous flavor—but served up steaming in a bowl, ready in a fraction of the time. This is a double-batch recipe, purpose-built for sharing and storing. We’re loading it up with Yukon gold potatoes, getting a boost of savory depth from Parmesan and a splash of cream, and turning simple ingredients into something truly unforgettable. So, tie on that apron (messy is totally welcome here), and let’s make some magic.

A Pie-Crust Promise and a Soupy Solution

This recipe was born out of a minor kitchen disaster that turned into a major “aha!” moment. Picture this: it’s a stormy Sunday, and I’ve promised my family my “famous” chicken pot pie. I’ve got the filling simmering, the house smells incredible, and I’m ready to top it with my from-scratch crust. But when I go to roll it out… it’s a complete, crumbly, buttery mess. I must have measured the flour wrong. The clock is ticking, stomachs are rumbling, and my pie dreams are dissolving faster than sugar in hot tea.

In a moment of “what do I have to lose?” inspiration, I looked at that gorgeous, creamy filling bubbling away and thought, “This is basically soup already.” I thinned it out with a bit more stock, let it all come together, and served it in big, deep bowls with some toasted biscuits on the side. The result? Silence, followed by spoons clinking against empty bowls and requests for seconds. My then-fiancé (now husband) looked at me and said, “You have to make it like this every time.” The pressure of a perfect crust was gone, replaced by the pure, unadulterated joy of the filling itself. It was a happy accident that’s now a permanent part of our family tradition.

Gathering Your Cozy Ingredients

This is where the fun begins! We’re building layers of flavor, and each ingredient plays a starring role. Don’t be intimidated by the list—a lot of this is pantry staples, and I’ve got plenty of substitution tips to make it work with what you have.

• 12 tbsp (1 ½ sticks) Butter: This is the rich, flavorful base for our soup. It’s what we’ll use to cook our veggies and make our roux. Chef’s Insight: Using butter instead of oil gives the soup a much richer, more “pot pie” flavor. For a dairy-free version, a good vegan butter or olive oil works, but the flavor profile will shift slightly.
• 2 Onions, chopped & 4 Celery Stalks, chopped: Our aromatic base, or the “sofrito.” This duo creates the foundational flavor that makes the whole soup sing.
• 4 Carrots, sliced: They add a touch of natural sweetness and a beautiful pop of color. Substitution Tip: No fresh carrots? A cup and a half of frozen sliced carrots will work in a pinch!
• 16 oz Mushrooms, sliced: These are my secret weapon for adding a deep, savory, almost meaty flavor (umami!). Chef’s Insight: Don’t skip them! They practically dissolve into the broth, making it incredibly flavorful. If you’re not a mushroom fan, you can omit them, but I promise they’re worth trying.
• 6 Garlic Cloves, minced: Because what’s a cozy soup without garlic? Fresh is best here for that bright, aromatic punch.
• ⅔ cup All-Purpose Flour: This is our thickening agent. We’ll cook it with the butter to make a roux, which will give the soup its perfect, creamy body without being gloppy.
• 12 cups Chicken Stock: The liquid gold of our soup! Chef’s Insight: Using a high-quality, low-sodium stock is key, as it allows you to control the salt level at the end. A homemade stock is heavenly, but a good store-bought one is absolutely fine.
• 2 lbs Yukon Gold Potatoes, diced: I love Yukons for their creamy texture and buttery flavor that holds up beautifully in soup. Substitution Tip: Red potatoes or even russets will work, but russets can break down a bit more, thickening the soup further.
• Herbs: 2 tsp Black Pepper, 2 tsp Dried Thyme, 1 tbsp Rosemary, 2 tbsp Parsley: This is our cozy flavor brigade! Dried thyme and rosemary are robust enough to stand up to the long simmer, while fresh parsley is stirred in at the end for a bright, fresh finish.
• 2 cups Frozen Peas & 2 cups Corn: These add sweetness, color, and that classic pot pie vibe. Using frozen means they’re always ready to go and will heat through perfectly at the last minute.
• 10 cups Cooked, Shredded Chicken: This is a fantastic way to use up a rotisserie chicken! It’s easy, flavorful, and fast. You could also use shredded leftover roasted chicken or boiled chicken breasts.
• 1 cup Heavy Cream & 1 cup Grated Parmesan: The grand finale of richness! The cream adds luxurious silkiness, and the Parmesan gives a salty, savory, nutty depth that takes this soup to a whole new level.
• 6–7 tsp Salt (to taste): Crucial tip: Always season at the end! The stock, Parmesan, and butter all contain salt. Add salt gradually at the finish, tasting as you go, until it’s perfectly seasoned for you.

Let’s Get Cooking: Building Your Soup, Step-by-Step

Ready to transform these beautiful ingredients into a masterpiece? Follow these steps, and you’ll have a pot of pure comfort in no time. I’ve packed this section with all my favorite chef hacks to ensure your soup is perfect.

1. Melt butter in a large stockpot or Dutch oven over medium heat. I’m talking about the biggest pot you own—this makes a lot of soup, and we need room to stir! Chef’s Hack: Let the butter foam slightly. This is a sign that the water is cooking out, and it’s the perfect stage to add your veggies.
2. Add the onions, carrots, celery, and mushrooms. Sauté for 8-10 minutes, until the vegetables have softened and the onions are translucent. Don’t rush this step! We’re not just softening the veggies; we’re building the flavor base. Let the onions sweeten and the mushrooms release their liquid and start to brown slightly. This is where the magic starts.
3. Stir in the minced garlic, thyme, rosemary, and black pepper. Cook for just 1 minute, until fragrant. Your kitchen should smell amazing right now. The key here is to wake up the dried herbs and toast the garlic just enough to release its aroma, but not so long that it burns. Burnt garlic is bitter, and we don’t want that!
4. Sprinkle the flour over the vegetable mixture and stir to coat everything. Cook for 2-3 minutes, stirring constantly. Congratulations, you’ve just made a roux! This mixture of fat and flour is what will thicken our soup. Cooking it for a few minutes gets rid of the raw flour taste. It should look like a thick, pasty coating on all the vegetables.
5. Slowly pour in the chicken stock, whisking constantly. I mean slowly at first! Start with a cup or two, whisking until the roux is completely smooth and incorporated. This prevents lumps. Once the first bit is smooth, you can add the rest of the stock more quickly, still whisking. You’ll see the soup transform from a thick paste to a smooth, gravy-like liquid.
6. Add the diced potatoes. Bring the soup to a simmer, then reduce the heat to maintain that gentle simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. A simmer is when you see small bubbles breaking the surface—not a rolling boil. This gently cooks the potatoes without making them fall apart. Go ahead and taste a potato piece to check for doneness; it should be easy to bite through.
7. Stir in the cooked chicken, frozen peas, frozen corn, heavy cream, grated Parmesan, and fresh parsley. Now we’re bringing it all home! There’s no need to thaw the peas and corn; they’ll heat through in the hot soup. Stir everything until the Parmesan has melted and the soup is heated through. This should only take about 5 minutes. We’re just warming the new additions, not cooking them further.
8. Now, and only now, season to taste with salt. Grab a clean spoon and taste your creation. Does it need more salt? Probably. Add a teaspoon at a time, stirring and tasting after each addition, until it sings. You might also find you want another crack of black pepper. This is your soup—make it perfect for you!

How to Serve This Bowl of Sunshine

Ladle this gorgeous, creamy soup into big, warm bowls. The presentation is part of the fun! I love to garnish it with an extra sprinkle of fresh parsley and a little more black pepper for a pop of color. Now, the most important part: the dipper. To truly capture the pot pie essence, you must serve it with something bready and delicious for dipping. My top picks are warm, flaky buttermilk biscuits, store-bought puff pastry crisps (just bake strips of puff pastry until golden), or even some thick, crusty bread for mopping up every last drop.

Make It Your Own: Delicious Twists & Swaps

This soup is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Biscuit-Topped & Broiled: For a true “deconstructed pot pie,” ladle the finished soup into oven-safe bowls, top with a pre-baked biscuit or a square of puff pastry, and pop it under the broiler for a minute until golden.
• Lighten It Up: Swap the heavy cream for half-and-half or whole milk, and use a light olive oil instead of butter for the roux (though you’ll lose a little richness).
• Go Gluten-Free: An equal amount of your favorite gluten-free flour blend (like Bob’s Red Mill 1:1) works perfectly as a substitute for the all-purpose flour.
• Herb Garden Delight: Use all fresh herbs! Double the amount of thyme and rosemary if using fresh, and add them with the garlic.
• Turkey Pot Pie Soup: This is the ultimate Thanksgiving leftover solution! Just swap the chicken for shredded cooked turkey.

From My Kitchen to Yours: A Few Final Thoughts

Over the years, this recipe has become my go-to for new parents, sick friends, and any time a community needs to be fed. It’s a recipe that feels like a gift. I once accidentally doubled the Parmesan (I got distracted telling a story to my niece—it happens!), and you know what? It was arguably even better. So don’t be afraid to play around. The beauty of soup is its forgiving nature.

One of my favorite kitchen stories involves this soup and my dog, Barney. He has a sixth sense for when I’m dropping a single pea on the floor, and he’ll camp out by the stove the entire time I’m making this, hoping for a “soup tax” in the form of a stray vegetable. It’s our little unspoken agreement. This soup has truly evolved from a pie-crust panic into a recipe that’s woven into the story of my home and my family. I hope it finds a special place in yours, too.

Your Soup Questions, Answered!

I’ve made this soup dozens of times and have heard from hundreds of you who have made it, too! Here are the most common questions and how to fix them.

Q: My soup is too thin! How can I thicken it?
A: No worries, this is an easy fix! Make a “slurry.” Mix 2 tablespoons of cornstarch with ¼ cup of cold water or stock in a small bowl until smooth. Stir this into your simmering soup, and let it cook for 2-3 minutes. It will thicken up beautifully. You can also do this with a few more tablespoons of flour mixed with an equal amount of softened butter (this is called a beurre manié).

Q: My soup is too thick. What did I do wrong?
A: You might have simmered it a bit too vigorously, or your potatoes released more starch than usual. This is actually great—it means you can stretch your soup further! Simply thin it out by adding more chicken stock or even a bit of water or milk, a half-cup at a time, until it reaches your desired consistency.

Q: Can I make this in a slow cooker?
A> Absolutely! Sauté the vegetables and make the roux in a pan on the stove as directed in steps 1-4. Then, transfer that mixture to your slow cooker. Add the stock and potatoes. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. In the last 30 minutes of cooking, stir in the chicken, peas, corn, cream, Parmesan, and parsley.

Q: How long does it last, and can I freeze it?
A> Stored in an airtight container, it will keep in the fridge for 3-4 days. It reheats like a dream! I don’t recommend freezing the soup with the cream and potatoes, as dairy can separate and potatoes can become grainy upon thawing. For a freezable version, make the soup base (through step 6), let it cool, and freeze it without the cream, Parmesan, or peas/corn. When ready to eat, thaw, reheat, and then stir in those final ingredients.

Chicken Pot Pie Soup

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• Author: OliviaBennett

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Description

Chicken Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

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Ingredients

Scale 1x2x3x

For the Soup:

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 3 cloves garlic, minced

• ⅓ cup all-purpose flour

• 4 cups chicken broth (or stock)

• 2 cups whole milk (or half-and-half for extra creaminess)

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 cup frozen peas

• 1 cup corn (frozen or canned)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon poultry seasoning (optional)

• ¼ teaspoon paprika

• 2 tablespoons chopped fresh parsley

For Serving:

• Flaky biscuits or puff pastry rounds

• Extra parsley for garnish

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Instructions

1. Sauté the Veggies

In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened, about 6–7 minutes. Stir in garlic and cook for 30 seconds until fragrant.

2. Make the Roux

Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to coat and cook out the raw flour taste. The mixture should look thick and slightly pasty.

3. Add Broth and Milk

Slowly pour in the chicken broth while whisking to prevent lumps. Then stir in the milk. Bring to a gentle simmer and let it thicken for 5–7 minutes.

4. Add Chicken and Veggies

Stir in the shredded chicken, peas, corn, salt, pepper, thyme, poultry seasoning, and paprika. Simmer another 10–15 minutes, stirring occasionally, until everything is heated through and creamy.

5. Finish and Serve

Taste and adjust seasoning if needed. Stir in parsley just before serving.
Ladle into bowls and top with warm biscuits or puff pastry for that classic pot pie finish!

Notes

• Shortcut: Use rotisserie chicken to save time.

• Extra Creamy: Replace half the milk with heavy cream.

• Add More Veggies: Try diced potatoes, mushrooms, or green beans.

• Gluten-Free: Use cornstarch instead of flour, and gluten-free biscuits.

• Storage: Keeps 3–4 days in the fridge; reheat gently to avoid curdling.

Nutrition

• Calories: 420cal Per Serving
• Fat: 24g
• Carbohydrates: 25g
• Protein: 27g

Nutritional Information (Per Serving)

Please note: This is an estimate based on the ingredients used and may vary with specific substitutions.

• Calories: ~420
• Fat: 22g
• Carbohydrates: 32g
• Protein: 25g

Final Thoughts: More Than Just a Meal

This Chicken Pot Pie Soup is more than a recipe; it’s a reminder that the best kitchen creations often come from happy accidents and a willingness to adapt. It’s about trading the pressure of perfection for the joy of a shared, comforting meal. From my pie-crust panic to your cozy dinner table, this soup is a testament to the fact that the feeling of “home” doesn’t have to be complicated. It can be as simple as a steaming bowl, a good piece of bread, and the people you share it with. I hope this recipe becomes a trusted, joyful part of your own story, filling your kitchen with warmth and your belly with contentment for years to come.