During my travels through the United States, especially in the cozy towns of the American South and Midwest, I discovered a comforting dish that perfectly embodies home-style cooking: Chicken Pot Pie Soup Recipe.

Inspired by the classic chicken pot pie, this soup offers the same creamy richness and hearty goodness without the crust. It’s a dish that speaks of warmth, family gatherings, and the simple charm of small-town America, where comfort food is truly a way of life.

Ingredients You’ll Need

Here are the ingredients that come together to create this wonderfully creamy and flavorful soup.

6 Tbsp unsalted butter – This creates a rich flavor base for sautéing the vegetables.
1 medium yellow onion – A chopped yellow onion provides a sweet, aromatic foundation.
2 medium carrots – Slice them into thin rings; they add a touch of sweetness and classic pot pie flavor.
2 celery sticks – Finely chopping them adds a savory, earthy note that is essential for the soup’s base.
8 oz white or brown mushrooms – Sliced mushrooms add a deep, umami flavor and meaty texture.
3 garlic cloves – Use freshly minced garlic for the best, most fragrant result.
1/3 cup all-purpose flour – This is the key to thickening the soup into a rich, creamy consistency.
6 cups chicken stock – A quality chicken stock or bone broth will give your soup the best flavor.
3-4 tsp salt – Adjust to your taste, as the saltiness of your stock can vary.
1/2 tsp black pepper – Freshly ground pepper adds a gentle warmth.
1 lb Yukon gold potatoes – These potatoes hold their shape well and have a creamy texture, so there’s no need to peel them unless you want to.
5 cups cooked chicken – Shredded rotisserie chicken is a great time-saver here.
1 cup frozen peas – No need to thaw them; just add them straight from the freezer.
1 cup corn – You can use either frozen or canned corn. If using canned, be sure to drain it first.
1/2 cup whipping cream – This adds the final touch of creaminess and richness to the soup.
1/4 cup parsley – Freshly chopped parsley brightens up the flavor and adds a pop of color.

Note: This recipe makes approximately 10 servings.

Variations

This soup is delicious as is, but you can easily customize it. Here are a few ideas to get you started.

Make it Gluten-Free: To make a gluten-free version, skip the all-purpose flour. Instead, create a slurry by mixing 2 tablespoons of cornstarch with 1/2 cup of cold water. Stir this mixture into the soup along with the cream at the end and let it simmer to thicken.
Swap the Protein: This recipe is perfect for using up leftovers. Try substituting the chicken with shredded turkey (great after a holiday!) or even diced cooked ham for a different flavor profile.
Add Different Toppings: Instead of serving it plain, top your soup with crumbled bacon, oyster crackers, or even puff pastry cutouts baked until golden brown to mimic the classic pot pie crust.
Boost the Herbs: Enhance the flavor by adding other fresh or dried herbs. A teaspoon of dried thyme or a bay leaf added with the broth would be a wonderful addition. Just be sure to remove the bay leaf before serving.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Dutch oven or large soup pot: A heavy-bottomed pot is ideal for even heat distribution and sautéing without burning.
Knife and cutting board: Essential for chopping the onion, carrots, celery, and other vegetables.
Wooden spoon or spatula: Perfect for stirring the soup and scraping up any flavorful bits from the bottom of the pot.
Measuring cups and spoons: For accurately measuring your ingredients to ensure the recipe turns out perfectly.

How to Make Chicken Pot Pie Soup?

This satisfying soup comes together in one pot with just a few straightforward steps. It’s the perfect recipe for a cozy night in.

Sauté the Vegetables

Start by melting the butter in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, celery, and sliced carrots. Sauté them for about 5 to 7 minutes, stirring occasionally, until they have softened and the onion is lightly golden. This step builds the first layer of flavor for your soup.

Cook the Mushrooms and Make the Roux

Next, add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 5 minutes, stirring occasionally until the mushrooms have released their liquid and are softened. Sprinkle the all-purpose flour over the vegetables and stir constantly for one minute. This cooks out the raw flour taste and creates a roux, which will thicken the soup.

Build the Soup Base

Slowly pour in the chicken stock while stirring to incorporate the flour mixture smoothly. Add the sliced potatoes, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for 12 to 15 minutes, or until the potatoes are just tender when pierced with a fork.

Add the Final Ingredients

Stir in the shredded chicken, frozen peas, frozen corn, and heavy whipping cream. Add the chopped parsley and bring the soup back to a simmer. Let it cook for 5 more minutes to allow the flavors to meld and the frozen vegetables to cook through. Give it a final taste and adjust the seasoning with more salt and pepper if needed before serving.

Chicken Pot Pie Soup Recipe 🇺🇸: A Taste of American Comfort

If there’s one dish that captures the cozy spirit of American comfort food, it’s Chicken Pot Pie Soup. 🇺🇸 Originating from the classic pot pie loved across the U.S., this creamy, hearty soup transforms a beloved Southern and Midwestern staple into a soul-warming bowl of goodness. Its blend of tender chicken, vegetables, and buttery richness reflects the heart of American home cooking: simple, satisfying, and full of warmth. Perfect for chilly evenings, it’s like tasting a piece of cozy Americana with every spoonful.

Additional Tips for Making This Recipe Better

Having made this soup several times, I’ve picked up a few tricks that really make a difference.

I highly recommend using a rotisserie chicken. It saves so much time, and the flavor of the roasted meat adds a wonderful depth to the soup that you just can’t get from plain boiled chicken.
Don’t be shy with the seasoning. The potatoes and cream can dull the flavors, so I always make sure to taste the soup at the very end and add more salt and pepper until the taste really pops.
When adding the flour, I make sure to stir it constantly for the full minute. This little step is my secret to a perfectly thick and creamy soup with no lumps.
If you have fresh thyme on hand, toss a sprig or two in with the broth. I find it adds a lovely, subtle earthy flavor that complements the chicken and mushrooms beautifully. Just remember to fish it out before you serve.

How to Serve Chicken Pot Pie Soup?

When visiting the Midwestern states like Indiana or Ohio, locals often serve Chicken Pot Pie Soup with buttery biscuits or flaky puff pastry on the side, a nod to the region’s rich farming traditions and love for wholesome, filling meals. Enjoy it hot by a fireplace or in a countryside inn it’s an authentic taste of American heartland comfort.

Nutritional Information

Here is a general look at the nutritional values for one serving of this soup.

Calories: 363 kcal
Protein: 25g
Carbohydrates: 25g
Fat: 18g

Make Ahead and Storage

This soup is an excellent candidate for meal prepping and stores very well. Here’s how to handle leftovers.

Storing: Once the soup has cooled to room temperature, transfer it to an airtight container. It can be stored in the refrigerator for 3 to 4 days. The soup may thicken slightly as it sits.

Freezing: This soup freezes surprisingly well. Allow it to cool completely, then store it in freezer-safe containers or bags for up to 3 months. For best results, you might consider leaving out the cream and adding it during reheating, as dairy can sometimes separate when thawed.

Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through, stirring occasionally. If the soup has thickened too much, you can add a splash of milk or chicken broth to reach your desired consistency. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe?

This soup is sure to become a new family favorite. Here are a few reasons why it’s such a winner.

All the Comfort, Less Work: You get all the beloved flavors of a traditional chicken pot pie in a simple, creamy soup format without the effort of making or baking a pie crust.
A Hearty One-Pot Meal: Loaded with chicken, potatoes, and vegetables, this soup is a complete and satisfying meal that comes together in a single pot, making cleanup quick and easy.
Perfect for Meal Prep: This recipe makes a large batch and the leftovers are just as delicious, if not more so, the next day. It’s a great dish to make ahead for easy lunches or dinners during the week.
Incredibly Rich and Creamy: The combination of a flour-thickened broth and a splash of heavy cream creates a luxuriously smooth and comforting texture that everyone will love.