Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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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introduction

This Chicken Pot Pie Soup Recipe is warm, creamy, and easy to make. It tastes like a pot pie in a bowl. If you like simple comfort food, you will enjoy this soup. For more soup ideas that use potatoes and simple steps, see easy potato soup recipes.

why make this recipe

Make this soup when you want a quick, filling meal. It uses common ingredients and cooks in about 30 minutes. It feeds a family and makes good leftovers. The soup is creamy and has chunks of chicken, potatoes, and vegetables for a full meal.

how to make Chicken Pot Pie Soup Recipe

This recipe uses a roux to thicken the broth and adds cream for richness. You start by cooking the vegetables, add flour, then pour in stock and potatoes. After the potatoes are tender, add cooked chicken, peas, corn, cream, and parsley. Finish by seasoning to taste.

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

Serve hot in bowls. Garnish with extra chopped parsley and black pepper. For a crunchy touch, serve with crusty bread or biscuits. If you want a heartier meal, serve alongside a baked chicken casserole like a warm chicken pot pie casserole.

how to store Chicken Pot Pie Soup Recipe

Cool the soup to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 4 days. To freeze, use freezer-safe containers and freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. If the soup thickens after cooling, add a splash of stock or milk when reheating.

tips to make Chicken Pot Pie Soup Recipe

Use cooked chicken from a rotisserie or leftover roast to save time.
Cut potatoes evenly so they cook at the same rate.
If you like a thicker soup, mash a few potato slices against the side of the pot while cooking.
For more flavor, sauté the vegetables until they get a little color.
Try a different twist by topping bowls with shredded cheese or a drizzle of hot honey for a sweet kick, inspired by recipes like hot honey feta chicken.

variation

Make it with turkey instead of chicken for a leftover-holiday version.
Swap the mushrooms for green beans or spinach for a different vegetable mix.
Use half-and-half instead of whipping cream for a lighter version.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first or add small frozen pieces and cook until fully heated. Cooked frozen chicken works best.

Q: Can I make this in a slow cooker?
A: You can. Sauté vegetables and make the roux first, then add everything to the slow cooker and cook on low 4-6 hours. Add peas and cream in the last 30 minutes.

Q: Is there a dairy-free option?
A: Yes. Use a dairy-free butter and replace whipping cream with coconut cream or a non-dairy creamer. Taste and adjust seasoning.

Q: Can I skip mushrooms?
A: Yes. The soup still tastes great without mushrooms.

Conclusion

This Chicken Pot Pie Soup Recipe is a simple, cozy meal that fills the house with good smell and comfort. For more ideas and a different take on this soup, see Chicken Pot Pie Soup – The Country Cook. If you want another popular version with rich flavors, check out Best Chicken Pot Pie Soup Recipe – The Pioneer Woman.