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

Jump to Recipe·Print Recipe

Why make this recipe

Chicken Pot Pie Soup is a warm and comforting dish that combines all the rich flavors of classic chicken pot pie in a bowl. It’s perfect for chilly evenings and is an easy way to enjoy the deliciousness of chicken pot pie without the hassle of making a crust. This soup is also a wonderful way to use leftover chicken and get a hearty dose of vegetables in your meal.

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

Melt the butter in a large pot over medium heat.
Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened.
Add the mushrooms and minced garlic, and cook for another 5 minutes until everything is tender.
Stir in the flour and cook for 1 minute to make a light roux.
Slowly whisk in the chicken stock, and then add the sliced potatoes, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
Stir in the shredded chicken, peas, and corn. Simmer for 5 more minutes until heated through.
Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to taste and simmer for another 1-2 minutes before serving.

How to serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup hot in bowls. You can garnish it with extra chopped parsley for a fresh touch. It pairs well with crusty bread or biscuits, making it a complete meal.

How to store Chicken Pot Pie Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay good for about 3-4 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers. Thaw and reheat when ready to enjoy again.

Tips to make Chicken Pot Pie Soup

For extra flavor, use homemade chicken stock if you have it.
Feel free to add other vegetables like green beans or bell peppers to enhance the soup.
If you prefer a thicker soup, use more flour or let it simmer longer to reduce.

Variation

You can make this soup lighter by using low-fat milk instead of heavy cream. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.

FAQs

Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds excellent flavor to the soup.

What if I don’t have chicken stock?
You can substitute chicken stock with vegetable stock or water with chicken bouillon.

Can I add more spices to the soup?
Absolutely! Feel free to add thyme, rosemary, or even a dash of hot sauce for added flavor.

Chicken Pot Pie Soup

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A warm and comforting dish that combines all the rich flavors of classic chicken pot pie in a bowl, perfect for chilly evenings.

Instructions

Melt the butter in a large pot over medium heat.
Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened.
Add the mushrooms and minced garlic, and cook for another 5 minutes until everything is tender.
Stir in the flour and cook for 1 minute to make a light roux.
Slowly whisk in the chicken stock, and then add the sliced potatoes, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
Stir in the shredded chicken, peas, and corn. Simmer for 5 more minutes until heated through.
Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to taste and simmer for another 1-2 minutes before serving.