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Chicken Pot Pie Soup with creamy broth, chicken, potatoes, and vegetables in a bowl

Chicken Pot Pie Soup with Potatoes and Vegetables

This chicken pot pie soup is a creamy, hearty meal filled with tender chicken, potatoes, and vegetables in a comforting savory broth. It is an easy choice for cozy weeknight dinners or satisfying family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 oz / 225 g mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
Soup Add-Ins
  • 1 pound Yukon Gold potatoes, peeled and sliced
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh parsley, chopped
Seasoning
  • 3 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper

Method
 

Cooking
  1. Melt the butter in a large soup pot over medium heat, then add the chopped onion, celery, and carrots and cook for 5–7 minutes until softened.
  2. Add the sliced mushrooms and minced garlic, stirring and cooking for 5 minutes until the mushrooms become tender.
  3. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create the roux.
  4. Gradually whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
  5. Bring the soup to a gentle boil, lower the heat, and simmer for 12–15 minutes until the potatoes are tender when pierced with a fork.
  6. Add the shredded chicken, frozen peas, and frozen corn, then simmer for 5 minutes until warmed through; if using newly cooked chicken, ensure it reaches 165°F / 74°C.
  7. Stir in the heavy whipping cream and fresh parsley, then simmer for 1–2 minutes before serving.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.