Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Chicken Pot Pie Soup is a comforting, hearty dish that combines the classic flavors of chicken pot pie into a creamy, savory soup. With tender vegetables, shredded chicken, and a rich, velvety base, it’s the perfect meal for colder days or a cozy family dinner. Quick and easy to make, this soup is a satisfying and nutritious choice for a weeknight meal!
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 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
Instructions
- Sauté the Vegetables:
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, carrots, celery, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. - Add Garlic and Flour:
Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 2-3 minutes to eliminate the raw flour taste. - Incorporate Chicken Stock:
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer. - Season and Add Potatoes:
Add salt (to taste), black pepper, and the sliced Yukon gold potatoes. Simmer for about 10-15 minutes, or until the potatoes are tender. - Mix in Chicken and Vegetables:
Stir in the shredded cooked chicken, frozen peas, and corn. Cook for an additional 5 minutes until everything is heated through. - Finish with Cream:
Reduce the heat to low and stir in the whipping cream. Cook for another 2-3 minutes until the soup is warmed through but not boiling. - Garnish and Serve:
Remove from heat and stir in the chopped parsley. Serve the soup hot, garnished with more parsley if desired.
Notes
- Add More Vegetables: Feel free to add green beans, parsnips, or potatoes to make the soup even heartier.
- Use Different Meat: You can substitute shredded chicken with turkey or rotisserie chicken for added convenience.
- Make It Dairy-Free: Use coconut milk or a dairy-free cream alternative to replace the whipping cream for a dairy-free version.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Recipe
- Comforting and Hearty: All the familiar flavors of chicken pot pie, in a delicious soup form, making it a perfect comfort food.
- Rich and Creamy: The addition of whipping cream gives the soup a velvety texture, making each spoonful indulgent.
- Packed with Veggies: A mix of carrots, celery, peas, and potatoes adds plenty of fiber and flavor.
- Quick and Easy: Despite its richness, this soup comes together in less than an hour, making it a great weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 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
- Sauté the Vegetables:
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, carrots, celery, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. - Add Garlic and Flour:
Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 2-3 minutes to eliminate the raw flour taste. - Incorporate Chicken Stock:
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer. - Season and Add Potatoes:
Add salt (to taste), black pepper, and the sliced Yukon gold potatoes. Simmer for about 10-15 minutes, or until the potatoes are tender. - Mix in Chicken and Vegetables:
Stir in the shredded cooked chicken, frozen peas, and corn. Cook for an additional 5 minutes until everything is heated through. - Finish with Cream:
Reduce the heat to low and stir in the whipping cream. Cook for another 2-3 minutes until the soup is warmed through but not boiling. - Garnish and Serve:
Remove from heat and stir in the chopped parsley. Serve the soup hot, garnished with more parsley if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add More Vegetables: Feel free to add green beans, parsnips, or potatoes to make the soup even more hearty.
- Use Different Meat: You can substitute the shredded chicken with turkey or even rotisserie chicken for convenience.
- Make It Dairy-Free: Use coconut milk or a dairy-free cream alternative to replace the whipping cream.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a touch of heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stove over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual servings for 1-2 minutes.
FAQs
Can I use a different type of potato?
Yes, you can use Russet potatoes or any type of potato you prefer. Yukon Gold potatoes work well for their creamy texture.
Can I use fresh chicken instead of cooked chicken?
Yes, you can cook fresh chicken breasts or thighs and shred them to use in this soup.
Can I freeze Chicken Pot Pie Soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely before freezing, and reheat it gently on the stove when ready to serve.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld together.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock will work if you want to make the soup vegetarian or use what you have on hand.
How do I make the soup thicker?
If you’d like a thicker soup, you can add a little more flour to the base or reduce the soup further after adding the stock.
Can I make this in a slow cooker?
Yes, you can sauté the vegetables and garlic first, then add everything to the slow cooker and cook on low for 4-6 hours until the potatoes are tender.
Can I use frozen vegetables?
Yes, frozen peas and corn work perfectly in this soup. You can even add frozen carrots or green beans if you like.
Can I add a biscuit topping like traditional chicken pot pie?
While this is a soup, you could make some biscuits on the side to serve with it for a more “pot pie” feel!
How can I make the soup spicier?
Add some chili powder, cayenne pepper, or diced jalapeños to the soup to give it a kick.
Conclusion
Chicken Pot Pie Soup is the perfect comfort food for cozy evenings. With tender vegetables, flavorful chicken, and a rich, creamy base, it brings the warmth and heartiness of the classic dish into a bowl. This easy-to-make soup is perfect for a weeknight meal or a special family dinner. Enjoy!