Chicken Pot Pie Soup Recipe

why make this recipe

Chicken Pot Pie Soup is a heartwarming dish that combines the classic flavors of chicken pot pie in a creamy, comforting bowl of soup. This recipe is perfect for chilly days or when you need a little comfort food. It’s easy to make and full of wholesome ingredients, making it a great choice for family dinners or a cozy night in.

how to make Chicken Pot Pie Soup

Ingredients:

• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 celery stalks, finely chopped
• 2 carrots, sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy whipping cream
• 1/4 cup parsley, chopped
• 3 1/2 teaspoons salt (to taste)
• 1/2 teaspoon black pepper

Directions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, finely chopped celery, and sliced carrots. Sauté for 5-7 minutes until softened.
3. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until they are softer.
4. Stir in the flour and cook for 1 minute to make a light roux.
5. Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and pepper.
6. Bring the mixture to a boil. Reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
7. Stir in the shredded chicken, frozen peas, and frozen corn. Simmer for 5 more minutes until everything is heated through.
8. Finally, stir in the heavy cream and chopped parsley. Adjust seasoning if needed and let it simmer for another 1-2 minutes before serving.

how to serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup warm, garnished with some extra chopped parsley for a fresh touch. A slice of crusty bread or some crackers would go perfectly with this soup to soak up the delicious flavors.

how to store Chicken Pot Pie Soup

You can store the leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool before placing it in the fridge. To reheat the soup, simply warm it on the stove over low heat, stirring occasionally until hot.

tips to make Chicken Pot Pie Soup

• For a thicker soup, let it simmer longer after adding the chicken, peas, and corn.
• You can use rotisserie chicken for a quicker option; just shred it before adding it to the soup.
• Feel free to add other vegetables like green beans or bell peppers to add more flavor and nutrition.

variation

You can make a lighter version by using low-fat milk instead of heavy cream, and adding a variety of vegetables to enhance the nutritional value. If you’re a fan of spices, consider adding some thyme or rosemary for extra flavor.

FAQs

1. Can I use frozen chicken instead of cooked chicken?
Yes, but you will need to cook it first before shredding it and adding it to the soup.

2. What can I serve with Chicken Pot Pie Soup?
This soup goes well with crusty bread, biscuits, or a simple salad for a complete meal.

3. Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze it for up to 3 months. Just make sure it’s in a freezer-safe container, but note that the texture may change slightly upon reheating.

Chicken Pot Pie Soup Recipe

This hearty chicken pot pie soup is a comforting and flavorful meal, perfect for a cold day. It features tender chicken, mixed vegetables, and a rich, creamy broth, offering all the classic flavors of chicken pot pie in a soup.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 450 kcal

Equipment

• Large pot or Dutch oven

Ingredients

  

Main Ingredients

• 2 lbs chicken breast cooked and shredded
• 6 cups chicken broth
• 1 cup milk
• 0.5 cup heavy cream
• 0.5 cup all-purpose flour
• 0.25 cup butter
• 1 cup carrots diced
• 2 stalks celery stalks diced
• 1 medium yellow onion diced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 medium potatoes peeled and diced
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried thyme

Instructions

 

Cooking Steps

• In a large pot or Dutch oven, melt butter over medium heat, then add diced carrots, celery, and onion, cooking until softened.
• Stir in flour and cook for 1-2 minutes, then gradually whisk in chicken broth and milk until smooth.
• Add diced potatoes, salt, pepper, and thyme, bringing the mixture to a simmer and cooking until potatoes are tender.
• Stir in shredded chicken, frozen peas, frozen corn, and heavy cream, cooking until heated through.
• Taste and adjust seasonings as needed, then serve hot, garnished with fresh parsley if desired.

Notes

For extra flavor, use homemade chicken broth. You can also add other vegetables like green beans or mushrooms. Serve with biscuits or crusty bread for a complete meal.