Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup with hearty chunks of chicken, tender potatoes, and sweet peas in a creamy broth, offering a comforting, richly savory experience with each spoonful.

June Arthurs
June 24, 2025
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Chicken Pot Pie Soup

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 10 ounces white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1.5 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 3 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1.5 cups corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped (plus more for garnish)

Heat the pot & sauté aromatics

Warm a Dutch oven or large soup pot over medium-high heat. Add 6 tablespoons of butter and let it melt.

Stir in 1 chopped onion, 2 finely chopped celery sticks, and 2 thinly sliced carrots.

Sauté, stirring occasionally, until the vegetables are softened and lightly golden, approximately 5–7 minutes.

Add mushrooms & garlic

Incorporate 10 ounces of sliced mushrooms and 3 minced garlic cloves.

Continue cooking, stirring occasionally, until the mushrooms release their moisture and are softened, about 5 minutes.

Make the roux

Sprinkle 1/3 cup of all-purpose flour over the vegetables. Stir constantly for 1 minute until the flour is lightly golden and fully absorbed.

Simmer broth & potatoes

Gradually whisk in 6 cups of chicken stock. Add 1.5 pounds of sliced potatoes, 3.5 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper.

Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and cook until the potatoes are just tender, about 12–15 minutes.

Finish with chicken & veggies

Stir in 3 cups of shredded cooked chicken, 1 cup of frozen peas, 1.5 cups of corn, 1/2 cup of whipping cream, and 1/4 cup of finely chopped fresh parsley.

Return to a simmer and cook until the peas and corn are heated through, about 5 minutes.

Taste and adjust the seasoning with salt and pepper, then remove from heat. Garnish with additional chopped parsley if desired.

Chicken Pot Pie Soup

Chicken Pot Pie Soup with hearty chunks of chicken, tender potatoes, and sweet peas in a creamy broth, offering a comforting, richly savory experience with each spoonful.
prep time15 minutes
cook time45 minutes
total time1 hour

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 10 ounces white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3 –4 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper
  • 1.5 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 3 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1.5 cups corn, frozen or canned
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped (plus more for garnish)

Instructions

  • Melt butter in a Dutch oven over medium-high heat.
  • Sauté onion, celery, and carrots until softened and lightly golden, about 5–7 minutes.
  • Add mushrooms and garlic; cook until mushrooms release moisture and soften, about 5 minutes.
  • Sprinkle flour over vegetables; stir constantly for 1 minute.
  • Gradually whisk in chicken stock, then add potatoes, salt, and pepper.
  • Bring to a boil, reduce to simmer, cover partially, and cook until potatoes are tender, about 12–15 minutes.
  • Stir in chicken, peas, corn, cream, and parsley.
  • Simmer until peas and corn are heated through, about 5 minutes.
  • Adjust seasoning, remove from heat, and garnish with extra parsley.