introduction
This Chicken Pot Pie Soup Recipe feels warm and homey. It mixes creamy broth, tender chicken, and soft vegetables in one bowl. If you like hearty bowls, try the similar delicious Brussels sprouts chicken noodle soup for another take on comfort soup.
why make this recipe
Make this soup when you want quick comfort. It cooks fast and uses simple ingredients. The soup tastes like a pot pie but is easier and lighter. It gives the same warm, creamy feel as an easy chicken broccoli cheddar soup in a different way.
how to make Chicken Pot Pie Soup Recipe
This recipe is simple. You sauté veggies, add flour, then pour in stock. Add potatoes, chicken, peas, and corn. Finish with cream and parsley for a fresh touch. For a full pot pie version you can try a related dish like the easy chicken pot pie with crescent rolls.
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 :
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- 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 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and 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 Recipe
Ladle the soup into bowls. Sprinkle extra parsley on top. Serve with crusty bread or crackers. A small side salad makes a nice, fresh contrast.
how to store Chicken Pot Pie Soup Recipe
Cool the soup to room temperature. Put it in airtight containers. Refrigerate up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Chicken Pot Pie Soup Recipe
- Use cooked shredded chicken to save time.
- Cut potatoes evenly so they cook at the same rate.
- If the soup gets too thick, add a little extra chicken stock.
- For extra flavor, sauté the mushrooms until they brown well.
- For another quick pot pie idea, see easy chicken pot pie using crescent rolls.
variation (if any)
- Make it vegetarian: use vegetable stock and skip the chicken. Add white beans for protein.
- Make it gluten-free: use gluten-free flour or a cornstarch slurry to thicken.
- Add herbs: thyme or sage work well with pot pie flavors.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.
Q: Can I use frozen vegetables?
A: Yes. Frozen peas and corn are fine. Add them near the end so they do not overcook.
Q: Can I make this in a slow cooker?
A: You can. Sauté the vegetables first, then add everything to the slow cooker. Cook on low for 3-4 hours until potatoes are tender.
Q: Can I skip the cream?
A: Yes. The soup will be lighter. You can add a splash of milk or leave it out.
Q: How do I reheat leftovers?
A: Reheat on the stove over low heat. Stir often. Add a little stock or water if it is too thick.
Chicken Pot Pie Soup
Ingredients
Method
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
- Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- 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.
- Add shredded chicken, frozen peas, frozen corn, 1/2 cup 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.