Chicken pot pie soup is one of those dishes that wraps you in warmth, making it a beloved staple in homes across the globe. With its creamy texture and comforting flavors, it’s like taking a spoonful of nostalgia. I remember the first time I made this delightful soup on a chilly evening; the aroma filled my kitchen, and I could hardly wait for dinner. This recipe combines all the traditional flavors of chicken pot pie into a cozy, hearty soup, perfect for weeknight dinners or special family gatherings. It’s not just a meal; it’s an experience that patients, with the love and warmth that comes with homemade food.
Why You’ll Love This Dish
There are so many reasons to try this chicken pot pie soup! For starters, it’s quick, taking just about 30-40 minutes from start to finish. It’s a wonderful way to use up leftover chicken, making this dish both budget-friendly and incredibly satisfying. You can effortlessly whip it up for a weeknight family dinner or serve it at your next holiday gathering. Plus, it’s a hit with kids and adults alike, which is always a win in the kitchen.
“This soup reminds me of my grandma’s pot pie, comforting and delicious! My kids can’t get enough of it. Definitely a new family favorite!”
Step-by-Step Overview
Making chicken pot pie soup is a straightforward process. You’ll start by sautéing vegetables until they’re tender, then create a rich base by adding flour and chicken stock. Next, you’ll simmer tender potatoes and shredded chicken, followed by a creamy finish with peas and corn. In just a few steps, you’ll have a hearty soup that brings everyone around the table.
Gather These Items
- 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)
Feel free to substitute with whichever vegetables you have on hand; this recipe can easily flex to suit your pantry!
Directions to Follow
Sauté the Vegetables: In a large Dutch oven or soup pot, melt 6 tablespoons of unsalted butter over medium-high heat. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is softened.
Create the Base: Sprinkle in 1/3 cup of flour, stirring constantly for about 1 minute until it turns golden.
Introduce the Liquids: Pour in 6 cups of chicken stock, followed by the sliced potatoes, 3-4 teaspoons of salt (adjust to taste), and 1/2 teaspoon of black pepper. Bring the mixture to a boil.
Simmer: Reduce the heat and let it simmer, partially covered, for 12-15 minutes until the potatoes are tender.
Final Touches: Stir in the shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of chopped parsley. Increase the heat to bring it back to a simmer, cooking for an additional 5 minutes or until the peas and corn are tender.
Season and Serve: Give it a final taste and adjust the seasoning with salt and pepper, then remove from heat.
Best Ways to Enjoy It
Serve up this comforting chicken pot pie soup in bowls, garnished with some additional chopped parsley for a pop of color. For a complete meal, consider pairing it with warm crusty bread or a fresh salad. A side of buttery garlic bread also complements the rich flavors perfectly. And let’s not forget a light white wine or iced tea to sip while savoring this hearty bowl.
Storage and Reheating Tips
If you find yourself with leftovers, don’t worry! Chicken pot pie soup stores beautifully in the refrigerator for up to 3-4 days in an airtight container. For longer storage, you can freeze the soup for up to 3 months. Just remember to leave out the cream if you plan to freeze it, adding it in fresh when you reheat. To reheat, simply warm over medium heat on the stovetop or in the microwave until heated through.
Tips to Make It Perfect
- Cut Vegetables Evenly: For even cooking, try to cut your vegetables into uniform sizes. This ensures everything becomes tender at the same time.
- Season Gradually: Start with less salt, as you can always adjust later. It’s easier to add than to reduce.
- Use Rotisserie Chicken: For a major time-saver, a store-bought rotisserie chicken works wonders in this recipe.
Recipe Variations
While the classic chicken pot pie soup is a hit, feel free to play around with it! Consider adding some herbs like thyme or rosemary for an extra depth of flavor. You could swap in different proteins such as turkey or even a vegetarian version using chickpeas. For a spicier twist, add some diced jalapeños or a sprinkle of crushed red pepper flakes.
Your Questions Answered
How long does this soup take to make?
The entire cooking process takes about 30-40 minutes.
Can I use frozen chicken?
Yes, you can use frozen chicken, but it’s best to cook it through first before shredding.
What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat, stirring occasionally, or use a microwave in short intervals.
How can I make it gluten-free?
Swap out all-purpose flour for a gluten-free flour blend or cornstarch.
Can I add other vegetables?
Absolutely! Feel free to add peas, green beans, or any other favorites you have.
Now you have everything needed to whip up this comforting chicken pot pie soup! Enjoy every warm, creamy bite!
PrintChicken Pot Pie Soup
A comforting chicken pot pie soup that wraps you in warmth with its creamy texture and delicious flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
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)
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the chopped onion, celery, and sliced carrots, sautéing for 5-7 minutes until softened and lightly golden.
- Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is softened.
- Sprinkle in the flour, stirring constantly for about 1 minute until it turns golden.
- Pour in the chicken stock, followed by the sliced potatoes, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer, partially covered, for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, frozen corn, whipping cream, and chopped parsley. Increase the heat to bring it back to a simmer, cooking for an additional 5 minutes or until the peas and corn are tender.
- Adjust seasoning with salt and pepper, then remove from heat.
Notes
This recipe can easily flex to suit your pantry. Feel free to add different vegetables or a store-bought rotisserie chicken for quicker preparation.