If you love classic chicken pot pie but don’t feel like dealing with pastry, this cozy one-pot soup is the answer. It delivers all the comforting flavors you expect tender chicken, soft potatoes, and colorful vegetables wrapped up in a rich, creamy broth. Best of all, it’s made in a single pot, which means less cleanup and more time to enjoy a warm, satisfying meal. This soup is perfect for chilly evenings, family dinners, or anytime you’re craving true comfort food.
Step-by-Step Instructions
1. Sauté the vegetables
Start by melting the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for several minutes, stirring occasionally, until the vegetables soften and begin to turn lightly golden.
2. Add mushrooms and garlic
Next, stir in the sliced mushrooms and minced garlic. Continue cooking until the mushrooms release their moisture and soften, and the garlic becomes fragrant.
3. Build the base
Sprinkle the flour over the vegetables and stir constantly for about a minute. This step helps thicken the soup later and gives it that classic pot pie texture.
4. Add broth and potatoes
Slowly pour in the chicken stock while stirring to avoid lumps. Add the sliced potatoes, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender.
5. Finish the soup
Stir in the shredded chicken, peas, corn, heavy cream, and fresh parsley. Let the soup gently simmer for a few more minutes until everything is heated through and well combined.
6. Taste and serve
Finally, taste the soup and adjust the seasoning if needed. Serve hot, garnished with extra parsley for a fresh finish.
Helpful Tips
- Use rotisserie chicken: It saves time and adds great flavor.
- Cut potatoes evenly: This helps them cook at the same rate and prevents mushy pieces.
- Don’t rush the simmer: Letting the soup simmer gently ensures the potatoes soften without falling apart.
- Adjust thickness: If the soup feels too thick, add a splash of extra broth. If it’s too thin, let it simmer uncovered for a few more minutes.
- Serve it cozy-style: Pair with warm biscuits, crusty bread, or puff pastry squares for the full pot pie experience.
FAQ
Can I make this soup ahead of time?
Yes. This soup tastes even better the next day. Store it in the refrigerator and reheat gently on the stove.
Can I freeze chicken pot pie soup?
Absolutely. Let it cool completely, then freeze in airtight containers for up to three months. Thaw overnight before reheating.
What’s the best chicken to use?
Cooked and shredded chicken breast or rotisserie chicken works best. Dark meat also adds extra richness if you prefer.
Can I make it lighter?
You can swap the heavy cream for half-and-half or whole milk. The soup will still be creamy, just slightly lighter.
How do I make it more filling?
Add extra potatoes or stir in cooked rice near the end for an even heartier bowl.
