There’s something heartwarming and deeply satisfying about a steaming bowl of chicken pot pie soup. Picture this: a chilly evening, the aroma of savory vegetables and tender chicken wafting through your kitchen, wrapping you in warmth and comfort. This dish embodies the essence of comfort food, making it the perfect option for weeknight dinners or cozy family gatherings. It’s an inviting twist on the classic pot pie, with all the flavors packed into a creamy, spoonable soup that everyone will love.
Why you’ll love this dish
So, why should you whip up this chicken pot pie soup? For starters, it’s incredibly versatile. Whether you’re faced with a busy weekday or you’re hosting a relaxed weekend brunch, this soup fits the bill perfectly. It’s made with simple, wholesome ingredients, yet it’s bursting with flavor, making it kid-approved and adult-friendly alike. Plus, it’s a fantastic way to use up leftover chicken or veggies, making it budget-friendly too.
"This chicken pot pie soup is the ultimate comfort food! It warms you up from the inside out. I made it for my family, and everyone went back for seconds!"
How this recipe comes together
Making chicken pot pie soup is a straightforward process that rewards you with a deeply satisfying meal. You’ll start by building a rich base with sautéed vegetables, then create a creamy texture with a roux and flavorful chicken stock. It all comes together beautifully with tender potatoes and shredded chicken before finishing off with a splash of cream and fresh parsley. The entire cooking process is manageable, making this soup a great recipe even for novice cooks.
What you’ll need
To make this mouthwatering chicken pot pie soup, gather the following 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
Feel free to substitute with dairy-free cream or add extra vegetables based on what you have in your pantry!
Directions to follow
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the veggies are softened.
- Toss in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the chicken stock, followed by adding the sliced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; simmer for 5 more minutes until everything is heated through.
- Incorporate the heavy cream and chopped parsley. Adjust seasoning to taste before simmering for another 1-2 minutes.
- Serve hot and enjoy your comforting bowl of chicken pot pie soup!
Best ways to enjoy it
To serve this chicken pot pie soup, consider garnishing it with a sprinkle of fresh herbs for an extra pop of flavor. Pair it with crusty bread or warm biscuits for that classic pot pie feeling, perfect for dipping! You can also make it a complete meal by serving it alongside a fresh green salad lightly dressed with vinaigrette to balance out the rich flavors of the soup.
Storage and reheating tips
If you find yourself with leftovers (though we doubt that will happen), you can store your chicken pot pie soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portioned containers for up to three months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove over low heat, adding a little extra chicken stock or water to rehydrate the soup.
Helpful cooking tips
For the best results when making your chicken pot pie soup, here are some helpful tips:
- Use rotisserie chicken to save time and add extra flavor.
- Don’t skip the roux; it’s what helps thicken the soup and gives it that creamy texture. Just be sure not to rush it while cooking!
- Adjust the veggies based on your family’s preferences—add peas, green beans, or even corn for extra sweetness.
- If you want to lighten it up, consider swapping half-and-half for the heavy cream.
Creative twists
Want to jazz it up a bit? Here are some creative variations you can try:
- Swap out the Yukon Gold potatoes for sweet potatoes or use cauliflower for a lower-carb option.
- Enjoy a spicy kick by adding diced jalapeños or a dash of hot sauce.
- For a herby twist, mix in some thyme or rosemary when sautéing the vegetables.
- Top with crispy bacon bits or croutons for added texture!
Common questions
What’s the prep time for this chicken pot pie soup?
Prep time is around 15-20 minutes, with an additional 30-35 minutes for cooking.
Can I make this soup vegetarian?
Absolutely! Use vegetable stock instead of chicken stock and replace the chicken with hearty vegetables or plant-based protein.
How can I adjust this soup for gluten-free diets?
Simply swap the all-purpose flour with a gluten-free flour blend, and you’re all set!
Embrace the comforting flavors of chicken pot pie soup and treat yourself to a meal that’s sure to warm your heart and home. Enjoy!
Chicken Pot Pie Soup
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 pieces carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
Stock and Thickening
- 1/3 cup all-purpose flour
- 6 cups chicken stock
Main Ingredients
- 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
Instructions
Cooking Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the veggies are softened.
- Toss in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the chicken stock, followed by adding the sliced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; simmer for 5 more minutes until everything is heated through.
- Incorporate the heavy cream and chopped parsley. Adjust seasoning to taste before simmering for another 1-2 minutes.
- Serve hot and enjoy your comforting bowl of chicken pot pie soup!