Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is a comforting dish that combines the classic flavors of chicken pot pie with a cozy soup. It’s perfect for chilly days, easy to make, and great for using leftover chicken. This soup offers a creamy texture and hearty ingredients that will warm you up and satisfy your hunger. Plus, it’s a one-pot meal, making cleanup a breeze!

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, celery, and carrots. Sauté for 5-7 minutes until they are softened.
3. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms soften.
4. Stir in the flour and cook for 1 minute to form a light roux.
5. Slowly whisk in the chicken stock and add the potatoes, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
7. Stir in the shredded chicken, peas, and corn. Simmer for an additional 5 minutes until everything is heated through.
8. Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.

how to serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup hot in bowls. You can top it with a sprinkle of extra parsley or enjoy it with warm crusty bread or biscuits on the side. This makes for a hearty meal that everyone will love!

how to store Chicken Pot Pie Soup

You can store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the soup. Let it cool, then transfer it to a freezer-safe container. It will last for about 2-3 months in the freezer. Make sure to thaw it in the refrigerator overnight before reheating.

tips to make Chicken Pot Pie Soup

• For extra flavor, try using homemade chicken stock instead of store-bought.
• You can switch out the vegetables based on what you have on hand. Green beans, bell peppers, or corn can be great additions.
• If you want a thicker soup, add a bit more flour when making the roux.
• Use rotisserie chicken to save time and add great flavor.

variation (if any)

You can make a healthier version by using low-fat milk instead of heavy cream. For a spicier touch, add some red pepper flakes or a dash of hot sauce. You can also make this soup with turkey instead of chicken, especially after Thanksgiving!

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s best to cook it first and shred it before adding it into the soup.

What can I use instead of Yukon Gold potatoes?

You can use Russet potatoes or even sweet potatoes if you want a different flavor.

Can I make this soup vegetarian?

Yes! You can replace the chicken with tofu or chickpeas and use vegetable stock instead of chicken stock. Just omit the chicken.

Chicken Pot Pie Soup

A comforting dish that blends the classic flavors of chicken pot pie into a creamy, hearty soup, perfect for chilly days and utilizing leftover chicken.

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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

  

Vegetables

• 1 medium yellow onion, chopped
• 2 stalks celery, finely chopped
• 2 pieces carrots, sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Broth and Cream

• 6 cups chicken stock Homemade stock is preferred for extra flavor.
• 1 cup heavy whipping cream Can substitute with low-fat milk for a lighter version.

Proteins

• 5 cups cooked chicken, shredded Rotisserie chicken works well.

Frozen Ingredients

• 1 cup frozen peas
• 1 cup frozen corn

Seasonings

• 6 tablespoons unsalted butter
• 3 1/2 teaspoons salt Adjust according to taste.
• 1/2 teaspoon black pepper Adjust according to taste.
• 1/4 cup parsley, chopped

Thickening Agent

• 1/3 cup all-purpose flour Add more for a thicker soup.

Method

 

Preparation

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until they are softened.
3. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms soften.
4. Stir in the flour and cook for 1 minute to form a light roux.

Cooking

1. Slowly whisk in the chicken stock and add the potatoes, salt, and pepper.
2. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
3. Stir in the shredded chicken, peas, and corn. Simmer for an additional 5 minutes until everything is heated through.
4. Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.

Notes

Serve hot in bowls with a sprinkle of extra parsley or alongside warm crusty bread or biscuits. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.