Homemade Chicken Pot Pie Soup – Comfort in a Bowl

Homemade Chicken Pot Pie Soup is like wrapping yourself in a cozy blanket on a chilly evening—only this version comes in a bowl and tastes a whole lot better. It’s hearty, rich, and filled with all the comforting flavors you love from a traditional pot pie, but without the hassle of rolling out dough or waiting forever for it to bake.

With tender chicken, creamy potatoes, sweet peas, and carrots all swimming in a velvety broth, this is the kind of meal that makes you close your eyes after the first spoonful and just go, “Mmm, yep. This is exactly what I needed.” And the best part? It’s done in under an hour, which is pretty amazing if your evenings look anything like mine—part chaos, part dinner roulette. So if you’re looking for a simple, soul-warming dinner that’ll have everyone scraping their bowls clean, you’re in the right place.

Table of Contents

What is Homemade Chicken Pot Pie Soup?

Homemade Chicken Pot Pie Soup takes everything we adore about the classic chicken pot pie and reimagines it into a creamy, satisfying soup that comes together on the stovetop—no crust required. Imagine the savory goodness of shredded chicken, potatoes, peas, carrots, and mushrooms, all bathed in a rich, buttery broth thickened just enough to coat the spoon. It’s warm, nostalgic, and somehow tastes like your grandma gave you a hug through the pot.

The soup has all the creamy comfort of pot pie filling, but in a format that’s quicker and easier to pull together on a busy night. Whether you’re dodging takeout or feeding a picky crew (been there!), this is a dinner win you’ll want on repeat. Plus, it’s super adaptable—swap in your favorite veggies or make it lighter with half-and-half. However you ladle it, it’s a guaranteed crowd-pleaser.

Reasons to Try Homemade Chicken Pot Pie Soup

There are about a dozen reasons you should have Homemade Chicken Pot Pie Soup in your weeknight dinner lineup, but here are the ones that’ll really hit home: First, it’s fast—you can go from chopping board to table in under 45 minutes, which is kind of magical after a long day of work, laundry, and endless to-do lists. Second, it’s family-approved. Kids? Love it.

Spouses? Ask for seconds. Even your “I don’t do soup” friend? Yep, they’re going in for a refill. Third, it’s flexible. Have leftover rotisserie chicken? Toss it in. Want to skip the cream? Use a lighter milk or even coconut milk for a dairy-free spin. And don’t even get me started on how good this is with a biscuit or puff pastry topper. Bonus: it freezes well for those nights when cooking feels like a big nope. It’s classic comfort food, minus the fuss.

Ingredients Needed to Make Homemade Chicken Pot Pie Soup

• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, thinly sliced
• 2 celery stalks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 6 cups chicken stock
• 3–4 teaspoons salt, to taste
• ½ teaspoon black pepper
• 1 lb Yukon gold potatoes, peeled and sliced ¼-inch thick
• 5 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup frozen or canned corn
• ½ cup heavy whipping cream
• ¼ cup fresh parsley, finely chopped (plus more for garnish)

Instructions to Make Homemade Chicken Pot Pie Soup

Making Homemade Chicken Pot Pie Soup from scratch might sound like a weekend project, but this step by step guide will show you just how approachable—and downright satisfying—it really is. Whether you’re a seasoned cook or someone who usually hits the “order again” button, this recipe walks you through everything in a simple, conversational way. Let’s get cooking!

Step 1: Sauté Your Base Veggies for Big Flavor

Start by melting 6 tablespoons of unsalted butter in a large soup pot over medium-high heat. Once the butter is sizzling but not browning, toss in your chopped onion, thinly sliced carrots, and finely chopped celery. Let them cook for about 5–7 minutes, stirring occasionally with a wooden spoon.

The goal here is to soften the veggies and develop a light golden color—that’s where the flavor magic starts. These three ingredients are your classic mirepoix and form the heart of many soups and stews. Want a refresher on knife skills or veggie prep? Check out our easy prep tips for soups where we go over techniques that save you time and tears (onions, we’re looking at you).

Step 2: Add Mushrooms and Garlic (Aromatic City)

Next up: sliced mushrooms and minced garlic. Toss them right into the pot and stir. Let them cook down for another 5 minutes. The mushrooms will release some moisture and start to caramelize, adding that deep umami flavor that gives this soup a pot-pie-level richness.

This is also where your kitchen starts smelling like a cozy café on a rainy day. Stir occasionally so nothing sticks—this is where a wooden spoon really shines.

Step 3: Build the Roux for Creamy Goodness

Sprinkle ⅓ cup all-purpose flour evenly over the veggie mixture. Now stir constantly for 1 full minute to create a light roux. Don’t skip this step—it’s key for thickening your soup to that dreamy, creamy texture.

A roux might sound fancy, but it’s just flour cooked with fat (butter, in this case). It thickens your soup without any lumps. If you need a gluten-free option, swap the flour with a cornstarch slurry or gluten-free blend and add it later in the cooking process instead.

Step 4: Pour in Stock and Add the Potatoes

Slowly pour in 6 cups of chicken stock, stirring continuously to avoid clumps. Once it’s fully incorporated, add peeled and sliced Yukon gold potatoes, along with salt and black pepper.

Bring everything to a gentle simmer and partially cover the pot. Let it cook for 12–15 minutes until the potatoes are fork-tender. You want them soft but not falling apart—they’ll soak up that flavorful broth like little sponges.

If you prefer a lighter broth, you can use low-sodium chicken stock or even a mix of stock and water. Curious about stock vs. broth? We break it down in our homemade chicken noodle soup recipe.

Step 5: Stir in Chicken, Peas, Corn, and Cream

Once your potatoes are tender, it’s time to make things even heartier. Stir in 5 cups of cooked, shredded chicken (rotisserie chicken is a time-saving dream here), 1 cup of frozen peas, 1 cup of frozen or canned corn, and ½ cup of heavy cream.

Simmer everything together for another 5 minutes, uncovered. The soup will thicken slightly and all the ingredients will meld into that classic pot pie flavor. For a lighter version, feel free to use half-and-half or even evaporated milk.

Want to mix it up? You can substitute shredded turkey or use leftover roasted vegetables. Get more ideas in our creamy Tuscan chicken soup for fun variations on creamy broths.

Step 6: Finish with Fresh Parsley and Adjust Seasoning

Stir in ¼ cup of chopped fresh parsley and taste your soup. Add more salt or pepper if needed. Don’t underestimate this final seasoning—it pulls everything together and makes the flavors pop.

Ladle the soup into bowls and garnish with extra parsley for a little fresh contrast. Serve it piping hot with flaky biscuits, puff pastry twists, or crusty bread. You can also top it with buttery crackers for that nostalgic crunch.

Feeling inspired? Pair this dish with something crisp on the side like our Autumn Harvest Apple & Feta Salad to balance out the creaminess.

What to Serve with Homemade Chicken Pot Pie Soup

Let’s be real—Homemade Chicken Pot Pie Soup is a whole mood on its own. But if you’re looking to level up your dinner table, a few sides never hurt. A warm, flaky biscuit is the classic move (think comfort-food royalty), but crusty sourdough or a buttery dinner roll also does the job. If you’re looking for something lighter, a crisp green salad or roasted veggies will balance out the richness.

Want to go full-on cozy? Try it with a side of herbed potato rolls or puff pastry “crackers” for dipping. And don’t underestimate a simple fruit salad or apple slices for dessert—especially if little ones are at the table. Honestly, this soup is the Beyoncé of soups—it goes with everything and makes the whole meal shine.

Key Tips for Making Homemade Chicken Pot Pie Soup

Here’s the deal: Homemade Chicken Pot Pie Soup is pretty foolproof, but a few tricks can take it from good to chef’s kiss. First, use cooked shredded chicken—rotisserie works wonders and cuts prep time.

If your soup’s too thick, add a splash of extra stock. Too thin? Let it simmer uncovered for a few extra minutes. When adding cream, make sure the soup isn’t boiling—you want a gentle heat to keep everything silky, not separated. Don’t skip the sauté step; it builds the flavor foundation.

Also, seasoning matters! Taste as you go and adjust the salt—especially since chicken stock can vary. Want to make it dairy-free? Sub in coconut milk or cashew cream. Gluten-free? Swap the flour with a cornstarch slurry. And don’t forget that last sprinkle of parsley—it adds a fresh pop that ties everything together.

Storage and Reheating Tips for Homemade Chicken Pot Pie Soup

Leftovers of this Homemade Chicken Pot Pie Soup are basically gold. Let the soup cool completely before transferring to airtight containers. It’ll keep in the fridge for 3–4 days or in the freezer for up to 3 months. When freezing, skip the cream and add it fresh when reheating to avoid a weird texture. To reheat, warm it gently on the stove over medium-low heat, stirring often.

If it thickened up in the fridge (it will), just add a splash of broth or water to loosen it up. Microwave works too—just reheat in short bursts, stirring between, and cover with a paper towel to avoid any soup splatter drama. Trust me, this one tastes just as good (if not better) the next day. Great for meal prep or those “I cannot even” dinner nights.

FAQs

Can I make this in a slow cooker? Yes! Sauté the veggies and flour first, then transfer everything to the slow cooker. Add cream and parsley in the last 30 minutes.

Is it gluten-free? Not as written, but you can sub the flour with a cornstarch slurry or gluten-free flour blend.

Can I freeze it? You bet. Just hold off on the cream until you reheat it for the best texture.

Can I use rotisserie chicken? Absolutely—and it’ll save you a ton of time.

How do I make it dairy-free? Swap the cream for coconut milk or your favorite dairy-free alternative.

Final Thoughts

If you’re craving something warm, hearty, and just a little nostalgic, Homemade Chicken Pot Pie Soup is the way to go. It’s everything you love about comfort food—without spending all night in the kitchen. Whether you’re feeding picky eaters, needing a weeknight win, or just want to feel a little cozy, this soup has your back. And once you try it, don’t be surprised if it joins your cold-weather dinner rotation for good. While you’re at it, check out other cozy favorites like our creamy white bean soup or easy creamy tortellini soup. Soup season? You’re owning it.

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