Introduction

What if you could get all the cozy, savory satisfaction of a classic pot pie in a fraction of the time and with half the effort? While many believe a truly comforting chicken pot pie requires hours of laborious baking, this Easy Creamy Chicken Pot Pie Soup delivers that iconic flavor in under 45 minutes.

This recipe is the ultimate weeknight comfort food hack, featuring tender chicken, a medley of vegetables, and a luxuriously creamy broth that tastes just like the filling of your favorite pie. It’s a complete, hearty meal in a bowl that comes together effortlessly, proving that you don’t need a pastry crust to achieve ultimate comfort.

Ingredients

Gather these simple ingredients to create a rich, creamy, and comforting soup that tastes just like chicken pot pie in a bowl.

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream (or heavy cream)
• 1/4 cup parsley, finely chopped, plus more for garnish

Timing

Context: This Easy Creamy Chicken Pot Pie Soup comes together about 30% faster than traditional pot pie recipes that require baking a crust.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 cups of cooked, shredded chicken, 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, 3 minced garlic cloves, 4 cups of chicken broth, 1 cup of heavy cream, and 1 cup of frozen peas. Having everything prepped and measured beforehand makes this Easy Creamy Chicken Pot Pie Soup come together seamlessly.

Step 2 — Sauté the Aromatics

In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 3 — Create the Roux

Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook the raw flour taste out, creating a thick paste, or roux, which will help thicken your soup.

Step 4 — Gradually Add Liquids

Slowly pour in the 4 cups of chicken broth while whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 5 minutes.

Step 5 — Incorporate Cream and Chicken

Reduce the heat to low and stir in the 1 cup of heavy cream and the 2 cups of shredded chicken. Be careful not to boil the soup after adding the cream to prevent it from curdling. Heat through until the chicken is warmed.

Step 6 — Add Final Vegetables and Season

Stir in the 1 cup of frozen peas and cook for another 3-4 minutes just until they are tender. Season your Easy Creamy Chicken Pot Pie Soup generously with salt, pepper, and a pinch of dried thyme to taste.

Step 7 — Serve and Enjoy

Ladle the hot soup into bowls. For an authentic pot pie experience, top with a dollop of store-bought or homemade biscuit dough, or serve with crusty bread on the side for dipping.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Tofu — Swap chicken for ground turkey or cubed firm tofu to vary the protein while keeping the soup hearty and satisfying.
• Cauliflower or Broccoli — Replace starchy potatoes with cauliflower florets or broccoli for a lower-carb, veggie-packed version.
• Coconut Milk or Cashew Cream — Use full-fat coconut milk or blended cashews instead of dairy cream for a rich, dairy-free alternative.
• Gluten-Free Flour or Cornstarch — Thicken the soup with a gluten-free all-purpose flour blend or cornstarch slurry to make it gluten-free.
• Low-Sodium Broth & Herbs — Opt for low-sodium chicken or vegetable broth and boost flavor with extra herbs like thyme and parsley to reduce sodium.
• Sweet Potatoes or Turnips — Substitute regular potatoes with diced sweet potatoes or turnips for added nutrients and a subtle sweetness.
• Nutritional Yeast — Sprinkle nutritional yeast instead of cheese for a dairy-free, savory umami flavor enhancement.
• Lean Ground Chicken or Lentils — Use lean ground chicken or cooked lentils for a lighter, still protein-rich base with a different texture.

Serving Suggestions

• Serve this Easy Creamy Chicken Pot Pie Soup in a rustic bread bowl for a fun, edible container that soaks up the creamy broth.
• Pair it with a simple side salad of mixed greens with a light vinaigrette to cut through the richness of the soup.
• This comforting soup is perfect for a cozy weeknight dinner or a casual weekend lunch with family.
• For a heartier meal, serve it alongside warm, flaky biscuits or buttery puff pastry twists.
• Garnish each bowl with a sprinkle of fresh chopped parsley or thyme for a pop of color and freshness.
• This dish is an ideal choice for potlucks or holiday gatherings, as it’s a crowd-pleasing comfort food classic.

For an elegant touch, serve your Easy Creamy Chicken Pot Pie Soup in pre-warmed bowls to keep it hot longer.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Simmer just until cooked through, then shred; it will continue to cook in the hot soup.
• Mistake: Adding raw vegetables directly, resulting in uneven cooking. Fix: Sauté carrots, celery, and onions first to build flavor and ensure tenderness.
• Mistake: Using a thin broth base that lacks richness. Fix: Create a roux with butter and flour to thicken the soup and give it a creamy, pot pie-like body.
• Mistake: Neglecting to season in layers, leading to a bland soup. Fix: Season the vegetables, broth, and cream separately for a more complex, well-rounded flavor.
• Mistake: Boiling the soup after adding dairy, which can cause curdling. Fix: Stir in cream or milk off the heat and warm gently without bringing to a boil.
• Mistake: Skipping the fresh herbs at the end. Fix: Stir in parsley or thyme just before serving to brighten the rich, creamy flavors.
• Mistake: Using a low-quality store-bought broth. Fix: Opt for a low-sodium chicken broth to control salt levels and enhance with your own seasonings.
• Mistake: Forgetting to balance the richness with acidity. Fix: A splash of lemon juice or white wine vinegar at the end cuts through the creaminess perfectly.

Storing Tips

• Fridge: Cool your Easy Creamy Chicken Pot Pie Soup completely before transferring it to an airtight container. It will stay fresh for 3 to 4 days.
• Freezer: For longer storage, freeze the soup in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Leave about an inch of space at the top to allow for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety. You may need to add a splash of broth or cream to restore its creamy consistency.

Always use shallow containers to promote rapid, even cooling, which helps keep your Easy Creamy Chicken Pot Pie Soup safe and delicious.

Conclusion

This Easy Creamy Chicken Pot Pie Soup delivers all the comforting flavors of the classic dish in a simple, spoonable form. It’s the perfect cozy meal for any night of the week. We hope you love it! Be sure to leave a comment with your review, and subscribe for more delicious recipes.

Easy Creamy Chicken Pot Pie Soup

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A creamy, comforting, and hearty chicken pot pie soup with all the flavors of classic pot pie—without the crust. Perfectly paired with freshly baked biscuits.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3–4 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream
• 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

1. In a large pot, melt butter over medium heat.
2. Add chopped onion, carrots, celery, and mushrooms; cook until vegetables are tender, about 5-7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over vegetables and stir to coat; cook for 2 minutes to remove raw flour taste.
5. Gradually whisk in chicken stock, ensuring no lumps form.
6. Add salt, pepper, and sliced potatoes; bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Stir in shredded chicken, frozen peas, and corn; cook until heated through, about 5 minutes.
8. Remove from heat and stir in whipping cream and chopped parsley.
9. Garnish with additional parsley before serving.

Notes

For a richer flavor, use homemade chicken stock. You can substitute heavy cream for whipping cream if desired. Serve with warm biscuits or crusty bread for a complete meal.

Nutrition

• Calories: 350
• Sugar: 5g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg

FAQs

Can I make this Easy Creamy Chicken Pot Pie Soup ahead of time?

Yes, you can prepare this soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if the soup has thickened too much.