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Close-up bowl of chicken pot pie soup with shredded chicken, potatoes, peas, and carrots in a creamy broth topped with fresh parsley

Chicken Pot Pie Soup

A creamy, hearty one-pot chicken pot pie soup made with tender shredded chicken, Yukon gold potatoes, mushrooms, peas, corn, and a rich cream-based broth. All the comfort of a classic pot pie with no crust required, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter
  • 1 cup yellow onion 1 medium onion, chopped
  • 2 medium carrots thinly sliced into rounds
  • 2 celery sticks finely chopped
  • 8 oz white or brown mushrooms sliced evenly for consistent cooking
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour for gluten-free substitute 2 tbsp cornstarch mixed with 1/2 cup cold water stirred in during last 5 minutes
  • 6 cups chicken stock low-sodium preferred
  • 3-4 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes peeled and sliced into 1/4 inch thick rounds
  • 5 cups cooked shredded chicken rotisserie chicken recommended for ease and flavor
  • 1 cup frozen peas
  • 1 cup corn frozen or canned and drained
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh parsley finely chopped, plus more for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Ladle
  • Cutting board and knife

Method
 

  1. Heat a large Dutch oven over medium-high heat and melt the butter. Add the chopped onion, celery, and sliced carrots. Saute for 5 to 7 minutes, stirring occasionally, until softened and lightly golden at the edges.
  2. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms have softened and released most of their moisture.
  3. Sprinkle the flour over the vegetables and stir constantly for about 1 minute until the flour smells slightly nutty and coats everything evenly. For gluten-free, skip this step and add a cornstarch slurry in the last 5 minutes instead.
  4. Pour in the chicken stock and add the sliced potatoes, salt, and black pepper. Stir well and bring to a boil. Reduce heat to a steady simmer, partially cover the pot, and cook for 12 to 15 minutes until potato slices are just tender when pierced with a fork.
  5. Add the shredded chicken, frozen peas, corn, heavy whipping cream, and chopped parsley. Stir to combine and bring back to a gentle simmer. Cook for another 5 minutes until peas and corn are heated through and tender.
  6. Taste and adjust salt and pepper as needed. Remove from heat, ladle into bowls, and garnish with extra fresh parsley. Serve hot.

Notes

Use rotisserie chicken for a faster, more flavorful result. For gluten-free, replace flour with a slurry of 2 tablespoons cornstarch mixed with 1/2 cup cold water stirred in during the last 5 minutes. This soup does not freeze well due to the heavy cream and potato content. Store in the refrigerator for up to 3 to 4 days and add a splash of chicken stock when reheating to loosen the thickened broth. Shredded turkey or diced cooked ham can be substituted for the chicken.