Chicken Pot Pie Soup Recipe

Why Make This Recipe

Chicken Pot Pie Soup is a comforting dish that brings the flavors of a classic chicken pot pie in a warm, hearty soup form. It’s perfect for cozy nights or when you’re feeling under the weather. The combination of chicken, veggies, and creamy broth makes it a favorite for both kids and adults. Plus, it’s a great way to use leftover chicken!

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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 Tbsp butter.
2. Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
3. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally 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 for 12-15 minutes or just 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 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

Serve the Chicken Pot Pie Soup hot in bowls. You can garnish it with extra parsley for a fresh touch. For an added treat, serve with crusty bread or crackers on the side to soak up the delicious broth.

How to Store Chicken Pot Pie Soup

To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in freezer-safe containers for up to 2-3 months. Reheat on the stove or in the microwave when ready to enjoy!

Tips to Make Chicken Pot Pie Soup

• For extra flavor, consider adding herbs like thyme or bay leaves while cooking.
• Make sure to cut your veggies evenly so they cook at the same rate.
• Use rotisserie chicken for a quicker and more flavorful option.

Variation

You can customize this recipe by adding other vegetables like green beans or changing the type of potatoes used. If you prefer a lighter soup, you can reduce the amount of cream or substitute with milk.

FAQs

1. Can I use frozen chicken instead of cooked chicken?
   Yes, you can add frozen chicken directly to the broth, but make sure to increase the cooking time until the chicken is cooked through.

2. How can I make this soup gluten-free?
   Substitute the all-purpose flour with a gluten-free flour blend. You may also use cornstarch mixed with water for thickening.

3. Can I make this soup ahead of time?
   Yes, you can make the soup a day in advance. Just reheat before serving, and be aware that the potatoes may absorb some broth over time. Adjust the consistency with extra chicken stock if needed.

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