Go Back
Alt text for featured image about Chicken Pot Pie Soup

Best Chicken Pot Pie Soup

This recipe captures the comforting flavors of chicken pot pie in a creamy and delicious soup. It features tender chicken, vegetables, and aromatic herbs in a rich broth, topped with your favorite pot pie crust accompaniments.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground sage
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups cooked chicken, shredded
  • 1/2 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Pie crust crackers or buttery croutons, for serving optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • whisk
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add mushrooms and cook until softened and slightly browned, about 5 minutes more.
  4. Stir in thyme, rosemary, and sage and cook for 1 minute, until fragrant.
  5. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
  6. Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  7. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the vegetables are tender.
  8. Stir in heavy cream, peas, and corn and cook for 5 minutes, or until heated through. Be careful not to boil the soup after adding the cream, as it may curdle.
  9. Stir in shredded chicken and parsley.
  10. Season with salt and pepper to taste.
  11. Ladle soup into bowls and top with pie crust crackers or buttery croutons, if desired. A swirl of cream and a sprinkle of extra parsley also add a nice touch.

Notes

For a richer flavor, use homemade chicken broth. Rotisserie chicken works great and saves time. To avoid curdling, do not boil the soup after adding the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a variation, consider adding other vegetables like potatoes or green beans.