A bowl of creamy Chicken Pot Pie Soup garnished with herbs and spices

Chicken Pot Pie Soup Recipe

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Why Make This Recipe

Chicken Pot Pie Soup is a warm and hearty dish that comforts cold evenings. It combines the delicious flavors of traditional chicken pot pie in a soup form, making it easy to enjoy. This soup is filled with tender chicken, fresh vegetables, and creamy goodness, perfect for a family meal or a cozy night in. It is also a great way to use leftover chicken, ensuring that nothing goes to waste.

How to Make Chicken Pot Pie Soup

Ingredients:

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 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)

Directions:

  1. Heat a Dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
  2. Add the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
  3. Add the sliced mushrooms and garlic. Sauté for another 5 minutes, stirring occasionally until softened.
  4. Add 1/3 cup flour and stir constantly for 1 minute until golden.
  5. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 12-15 minutes or just until potatoes are tender.
  6. Add shredded chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

How to Serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup hot in bowls. You can garnish it with extra chopped parsley for a fresh touch. This soup goes well with crusty bread or biscuits, making it a complete meal that everyone will enjoy.

How to Store Chicken Pot Pie Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave until heated through. You can also freeze the soup for up to 3 months. Just make sure to let it cool before freezing and place it in a freezer-safe container.

Tips to Make Chicken Pot Pie Soup

  1. For extra flavor, sauté the vegetables in the butter until they are golden brown.
  2. If you like a thicker soup, you can add more flour or reduce the amount of chicken stock.
  3. Feel free to customize this recipe by adding your favorite vegetables, such as green beans or bell peppers.

Variations

For a lighter version, you can replace heavy whipping cream with milk or a non-dairy milk alternative. You can also swap out the chicken for turkey or make a vegetarian version by using vegetable stock and adding more vegetables.

FAQs

1. Can I make Chicken Pot Pie Soup in advance?

Yes, you can make it ahead of time. Just store it in the fridge and reheat when you’re ready to enjoy it.

2. Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works great and saves time in preparing the soup.

3. How can I make this soup gluten-free?

You can replace all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.