Chicken Pot Pie Soup

Here is a warm and easy soup you can make any night.

introduction

This Chicken Pot Pie Soup is creamy and filling. It tastes like the classic pot pie but in a bowl. If you like slow-cooker versions, try a crockpot chicken pot pie for an easy, hands-off meal.

why make this recipe

Make this recipe when you want comfort food that is fast and simple. It uses common ingredients and comes together on the stove. The soup is great for cold nights, for feeding a family, or for meal prep. If you enjoy creamy, rich soups, you may also like a crockpot creamy chicken noodle soup.

how to make Chicken Pot Pie Soup Recipe

Follow these steps to make the soup. Read the Ingredients and Directions sections first. Use a heavy pot so the soup heats evenly.

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 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
4. 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.
5. 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.
6. Season to taste with salt and pepper and remove from heat.

how to serve Chicken Pot Pie Soup Recipe

Serve hot in deep bowls. Garnish with extra chopped parsley. Add fresh cracked black pepper on top. For a fuller meal, serve with crusty bread or a simple green salad. You can also pair it with the style of a one-pot dinner like hearty chicken veggie soup for more veggie ideas.

how to store Chicken Pot Pie Soup Recipe

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring often, until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently.

tips to make Chicken Pot Pie Soup Recipe

• Use cooked chicken you already have to save time. Leftover roast chicken works well.
• Cut the potatoes to similar thickness so they cook evenly.
• If the soup gets too thick after resting, stir in a little chicken stock when reheating.
• Taste and adjust salt at the end. The stock and chicken can change how much salt you need.

variation

• Make it vegetarian: use vegetable stock and replace chicken with extra mushrooms and chickpeas.
• Make it lighter: skip the whipping cream and use half-and-half or milk.
• Add herbs: thyme or a bay leaf during simmering adds flavor. Remove bay leaf before serving.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Shredded rotisserie chicken works great and saves time.

Q: Can I use different potatoes?
A: Yukon gold are best for creaminess, but red or russet potatoes also work. Cut them into 1/4” slices.

Q: Can I make this in advance?
A: Yes. Make the soup, cool, and refrigerate. Reheat gently before serving.

Q: Can I thicken it more?
A: To thicken, mash a few potato pieces in the pot or make a small slurry of flour and cold water and stir it in while simmering.

Q: Can I add frozen mixed vegetables?
A: Yes, frozen mixed vegetables are fine. Add them near the end so they heat through.

Conclusion

This Chicken Pot Pie Soup is creamy, easy, and comforting. For another take on this soup, see Chicken Pot Pie Soup – The Country Cook for different add-ins and tips. If you want a rich, home-style version, check Best Chicken Pot Pie Soup Recipe – The Pioneer Woman for inspiration.

Chicken Pot Pie Soup

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• Author: lamharmalmehdi25
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Paleo

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Description

A creamy and filling soup that tastes just like classic chicken pot pie, perfect for cold nights.

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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)

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Instructions

1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
2. Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes until softened and lightly golden.
3. Add sliced mushrooms and garlic and sauté for another 5 minutes until softened.
4. Add 1/3 cup flour and stir constantly for 1 minute until golden.
5. 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 until potatoes are tender.
6. Add shredded chicken, frozen peas, 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.
7. Season to taste with salt and pepper and remove from heat.

Notes

For a vegetarian version, use vegetable stock and replace chicken with extra mushrooms and chickpeas.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 40mg

Keywords: chicken soup, comfort food, creamy soup, pot pie, dinner, easy recipe, meal prep