Chicken Pot Pie Soup Recipe

Why Make This Recipe

Chicken Pot Pie Soup is a comforting and hearty dish that brings the classic flavors of chicken pot pie into an easy-to-make soup. It’s perfect for chilly days or any time you want a warm, satisfying meal. This soup combines tender chicken, fresh veggies, and creamy goodness that will warm your heart and fill your belly. Plus, it’s a great way to use leftover chicken!

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 tablespoons of 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, then sauté for an additional 5 minutes, stirring occasionally until softened.
4. Stir in the 1/3 cup of flour and cook while stirring constantly for 1 minute until golden.
5. Pour in the 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
6. Stir in the shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and continue to cook for another 5 minutes, until the peas and corn are tender.
7. Season to taste with salt and pepper, then remove from heat.

How to Serve Chicken Pot Pie Soup

Serve the chicken pot pie soup hot in a bowl. You can garnish with extra parsley for a pop of color and freshness. This soup goes well with crusty bread or buttery biscuits on the side for a complete meal!

How to Store Chicken Pot Pie Soup

To store the soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you’d like to keep it longer, consider freezing it for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

Tips to Make Chicken Pot Pie Soup

• Use any leftover chicken or rotisserie chicken to save time.
• Feel free to add more veggies like green beans or potatoes according to your taste.
• Adjust the seasoning to your liking, adding more salt or pepper as needed.

Variation

For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just make sure to whisk it in thoroughly to avoid lumps.

FAQs

1. Can I use raw chicken instead of cooked?
Yes! If you use raw chicken, add it to the pot when you sauté the vegetables. Cook until the chicken is no longer pink, then proceed with the rest of the recipe.

2. Is it necessary to use cream?
No, you can skip the cream for a lighter soup, or substitute it with milk or a dairy-free alternative.

3. Can I use other types of potatoes?
Yes, you can use other kinds of potatoes like russet or red potatoes, but Yukon golds are ideal for their creamy texture.

Enjoy this delicious Chicken Pot Pie Soup that will surely bring comfort to your dinner table!

Chicken Pot Pie Soup

A comforting, hearty soup that captures the classic flavors of chicken pot pie, perfect for chilly days and using leftover chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 6 Tbsp unsalted butter
• 1 cup medium yellow onion, chopped
• 2 medium carrots, thinly sliced into rings
• 2 sticks celery, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock

Seasoning and Additional Ingredients

• 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)

Method

 

Preparation

1. Heat a Dutch oven or soup pot over medium/high heat and melt the 6 tablespoons of 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, then sauté for an additional 5 minutes, stirring occasionally until softened.
4. Stir in the 1/3 cup of flour and cook while stirring constantly for 1 minute until golden.

Cooking

1. Pour in the 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
2. Stir in the shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and continue to cook for another 5 minutes, until the peas and corn are tender.
3. Season to taste with salt and pepper, then remove from heat.

Notes

Serve hot in a bowl, garnished with extra parsley. Pairs well with crusty bread or buttery biscuits. For storage, cool completely and transfer to an airtight container; keeps in the refrigerator for up to 3-4 days or freeze for up to 3 months.