Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 8 ounces cremini mushrooms (baby bella), sliced; 1 cup celery, ¼ inch diced (about 3 medium stalks); 2 teaspoons garlic powder; 1 teaspoon kosher salt; ½ teaspoon dried thyme; ½ teaspoon rubbed sage; ¼ teaspoon ground black pepper; ¼ cup all-purpose flour; 2 cups milk of choice, plus additional as needed; 1 (14.5-ounce) can reduced sodium chicken broth; 2 medium Yukon gold potatoes, ½-inch diced; 1 (12-ounce) bag frozen mixed vegetables (carrots, green beans, corn, peas); 2 cups cooked shredded chicken; Chopped fresh parsley for serving

Jump to Recipe· 3.9 from 6 reviews

If you adore the comforting flavors of a classic chicken pot pie but want something a bit quicker and easier to enjoy, then this Chicken Pot Pie Soup is your new best friend. It’s like all the heartwarming goodness of that flaky pie crust and savory filling, but served up as a luscious, creamy soup that’s perfect for cozy nights or feeding the family without the hassle. Packed with tender chicken, tender potatoes, earthy mushrooms, and colorful veggies, every spoonful feels like a warm hug on a chilly day. Trust me, once you try this Chicken Pot Pie Soup, it will instantly become one of your top go-to recipes for comfort food with a twist.

Ingredients You’ll Need

A white pot full of thick soup showing several layers: the top layer is creamy light beige broth with visible pieces of dark brown mushrooms, shredded light tan chicken, and chunks of yellow potatoes. Mixed throughout are bright green peas and beans, orange carrot cubes, and small yellow corn kernels. A wooden spoon rests in the pot on the right side, partially submerged in the soup. The pot sits on a white marbled surface with a beige cloth nearby and a small brown bowl with chopped green herbs in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

The magic of Chicken Pot Pie Soup lies in its simple, wholesome ingredients that work together to create layers of flavor and texture. Each component plays a vital role, from the silky butter and olive oil that start off the flavor base, to the fresh and frozen vegetables that bring color and nutrition, all the way to the creamy broth that ties everything together beautifully.

Extra-virgin olive oil: Adds a subtle fruitiness and helps sauté the mushrooms evenly.
Unsalted butter: Creates a rich, velvety foundation for the soup’s base.
Cremini mushrooms: Bring an earthy depth and meaty texture to the dish.
Celery: Offers a crisp, fresh bite and aromatic undertones.
Garlic powder: Provides a gentle garlicky warmth without overpowering.
Kosher salt: Enhances all the flavors perfectly.
Dried thyme: Offers a subtle herby note that echoes traditional pot pie seasoning.
Rubbed sage: Adds a cozy, woodsy aroma pairing beautifully with chicken.
Ground black pepper: Gives just a little kick to balance the creaminess.
All-purpose flour: Thickens the soup, creating that classic creamy texture.
Milk of choice: Makes the soup luscious and comforting; feel free to choose dairy or non-dairy.
Reduced sodium chicken broth: Adds savory depth and rounds out the flavor base.
Yukon gold potatoes: Provide tender chunks that soak up the soup’s rich flavors.
Frozen mixed vegetables: Bring in a medley of color, crunch, and nutritional goodness.
Cooked shredded chicken: The hearty star protein that makes this soup so satisfying.
Chopped fresh parsley: Adds a bright, fresh finish when garnishing.

How to Make Chicken Pot Pie Soup

Step 1: Sauté Mushrooms and Aromatics

Begin by heating the olive oil and butter in a large Dutch oven over medium-high heat. Once the butter melts and starts to shimmer, add the sliced cremini mushrooms. Let them cook undisturbed for a bit to encourage browning, then stir occasionally until they develop a deep golden color. This step builds a flavorful foundation that brings an irresistible earthiness to the Chicken Pot Pie Soup.

Step 2: Add Celery and Spices

Next, stir in the diced celery along with garlic powder, kosher salt, dried thyme, rubbed sage, and black pepper. Continue cooking until the mushrooms brown more and the celery starts to soften. This mixture releases wonderful aromas and layers the soup with classic pot pie herbs that you know and love.

Step 3: Create the Roux and Add Liquids

Sprinkle the flour evenly over the veggies and cook for about a minute, stirring constantly. This cooks out the raw flour taste and lets it turn a subtle golden color. Slowly pour in the milk while stirring vigorously to prevent lumps. Then gradually add the chicken broth, continuing to whisk until you have a smooth, creamy base forming right before your eyes—a major key to the delicious texture of this Chicken Pot Pie Soup.

Step 4: Simmer Potatoes Until Tender

Add the diced Yukon gold potatoes, which are perfect for soups because they hold their shape while becoming tender and creamy. Increase the heat enough to bring the liquid to a gentle simmer, covering the pot partially. Let it cook for about 10 minutes, checking occasionally, so that the potatoes cook without breaking down completely.

Step 5: Add Frozen Vegetables and Continue Cooking

Stir in the frozen mixed vegetables to add color and a variety of flavors. Cover partially and allow the soup to simmer for another 10 to 15 minutes, until the vegetables are heated through, the potatoes are tender, and the soup has thickened to the perfect consistency. Keep the heat gentle to maintain a lovely, steady simmer without boiling aggressively.

Step 6: Finish with Chicken and Season to Taste

Finally, fold in the cooked shredded chicken and give the soup a taste to adjust seasoning as needed. This final addition ensures the protein is warm and juicy, completing the hearty profile of this Chicken Pot Pie Soup. Serve piping hot with a sprinkle of fresh parsley for a vibrant pop of color and flavor.

How to Serve Chicken Pot Pie Soup

A white bowl filled with thick chicken soup showing three main layers of ingredients: chunks of light yellow potatoes, shredded white chicken pieces, and mixed vegetables including bright orange carrots, yellow corn, green beans, and slices of brown mushrooms. Small green herb pieces are sprinkled on top, along with some black pepper. The soup broth is creamy beige and covers all layers, with a silver spoon resting inside the bowl. The bowl sits on a white plate with a white marbled surface underneath, and a beige cloth napkin is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a classic and simple garnish that brightens up this creamy soup beautifully. You can also try a sprinkle of freshly cracked black pepper or a dash of smoked paprika for a subtle smoky hint. For an indulgent touch, a dollop of sour cream or a shower of sharp cheddar cheese melts wonderfully on top.

Side Dishes

Because Chicken Pot Pie Soup is rich and filling, pairing it with lighter sides is a smart choice. A crisp green salad with a tangy vinaigrette helps balance out the creamy soup. Alternatively, warm crusty bread or garlic toast is fantastic for dunking and soaking up every last delicious drop.

Creative Ways to Present

For a fun twist when entertaining, serve the soup in individual bread bowls or hollowed-out mini pumpkins during fall. You can also ladle it into wide, shallow bowls and top with homemade flaky biscuit crumbles to evoke the classic pot pie crust experience with a cozy new flair.

Make Ahead and Storage

Storing Leftovers

This Chicken Pot Pie Soup keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. Because it’s packed with tender potatoes, they might continue to soften, but the flavors will only deepen, making your leftovers just as inviting as the first serving.

Freezing

Freezing this soup is not recommended due to the nature of the potatoes, which tend to become mealy and lose their pleasant texture after thawing. To enjoy the best quality, it’s better to stick to storing it in the fridge and enjoying it within a few days.

Reheating

Reheat your leftover Chicken Pot Pie Soup gently on the stovetop over medium-low heat, stirring occasionally to keep it creamy and smooth. If you find it’s thickened too much in the fridge, simply add a splash of chicken broth or milk as it warms. Microwaving individual portions works well too—just stir halfway through to ensure even heating.

FAQs

Can I use other types of chicken for this soup?

Absolutely! You can use rotisserie chicken, leftover roasted chicken, or poached chicken breasts. Just make sure it’s shredded or chopped into bite-sized pieces for the best eating experience.

Can I make this soup dairy-free?

Yes, by swapping the milk for your favorite plant-based milk like almond or oat, and using a dairy-free butter substitute, you can enjoy a delicious dairy-free version of Chicken Pot Pie Soup without sacrificing creaminess.

Is it okay to use fresh vegetables instead of frozen?

Definitely! Fresh vegetables work wonderfully, just make sure to adjust cooking times accordingly as fresh veggies may take a bit longer to cook. This can even enhance the freshness and texture of your soup.

How thick should the soup be?

The soup should be creamy and thick enough to coat the back of a spoon but still slightly pourable. If it seems too thick, add a bit more broth or milk to loosen it up to your desired consistency.

Can I add pie crust or biscuits to the soup?

While traditional pot pie crust isn’t typically included in the soup, you can serve flaky biscuits or pie crust pieces on the side for dipping or crumble them on top for crunch and a fun textural addition.

Final Thoughts

Chicken Pot Pie Soup is one of those magical recipes that makes you feel cozy and satisfied with every bowl. It’s straightforward to make, nourishing, and absolutely bursting with flavor that reminds you of homemade comfort food in the best way. Whether you’re looking for a weeknight meal or a dish to warm your soul on a chilly day, this Chicken Pot Pie Soup is ready to become a cherished staple. Go ahead and dive in—you’ll wonder how you ever lived without it!