There’s nothing quite like a cozy bowl of Chicken Pot Pie Soup, especially on a chilly evening. This rich and creamy soup captures all the heartwarming flavors of a classic chicken pot pie, making it more accessible and quicker to prepare. Imagine a dish that combines succulent chicken, tender vegetables, and a luscious broth—perfect for weeknight dinners or a comforting meal on a lazy Sunday. It’s a favorite in many households, and once you make it, you’ll understand why!
Why make this recipe
What makes this recipe special? Simply put—it’s a delicious hug in a bowl! You don’t just get a meal; you’re treated to a blend of flavors and textures that seem to wrap you in warmth. This soup is not only budget-friendly but also incredibly filling, making it an excellent choice for families or anyone looking to stretch their grocery dollar. Plus, it’s a great way to use up leftover chicken, making every bowl not just tasty, but also economical.
“This chicken pot pie soup is my family’s new go-to for chilly nights. It’s hearty, flavorful, and a breeze to whip up!” – Melissa H.
How to make Chicken Pot Pie Soup
Let’s walk through how this comforting dish comes together. While it might sound a bit complex with all those ingredients, I promise it’s straightforward. We’ll sauté vegetables, slowly build flavors, and end with a luscious broth that brings everything together. In no time, you’ll have a pot full of deliciousness ready to serve!
Ingredients
What you’ll need for this cozy dish:
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 inch 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)
You can swap the Yukon gold potatoes for russets or even try using sweet potatoes for a twist. Adjust the chicken stock to vegetable stock for a lighter version!
Directions
Here’s how to prepare it:
- Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened.
- Stir in the sliced mushrooms and garlic. Sauté for another 5 minutes.
- Sprinkle in the flour, stirring constantly for 1 minute until golden.
- Gradually add in the chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are tender.
- Incorporate the shredded chicken, frozen peas, corn, heavy cream, and parsley. Simmer for an additional 5 minutes.
- Season to taste with salt and pepper before removing from heat.
How to serve Chicken Pot Pie Soup
Now that your soup is ready, how do you enjoy it? This soup pairs beautifully with warm, crusty bread for dipping, or you can serve it with a side salad for a complete meal. For a fun twist, consider topping each bowl with flaky biscuit pieces for that classic pot pie feel. Garnish with extra parsley for a pop of color that makes it even more inviting!
How to store
Want to keep your Chicken Pot Pie Soup for later? Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it, portion it out into freezer-safe containers where it can last for up to 3 months. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You may need to add a splash of chicken stock to loosen it up.
Tips to make
Here are some expert tips to elevate your Chicken Pot Pie Soup:
- For a deeper flavor, consider roasting your vegetables before adding them to the soup.
- If you like a thicker soup, let it simmer a bit longer after adding the chicken.
- Experiment with herbs—thyme and rosemary are fantastic additions for an aromatic punch.
- Don’t skip the cream! It’s what makes this soup luxuriously creamy and indulgent.
Variations
Feeling adventurous? Here are a few creative twists to try with your Chicken Pot Pie Soup:
- Swap out the chicken for turkey for a post-holiday meal.
- Add different vegetables like green beans or bell peppers for a unique twist.
- For a spice kick, you can throw in a pinch of cayenne pepper or smoked paprika.
- Keep it vegetarian by using mushrooms or chickpeas in place of the chicken.
Common questions
How long does it take to prepare this soup?
Preparation time is about 15 minutes, and cooking time is approximately 30 minutes. So you can have this delicious soup ready in under an hour!
Can I make this soup in advance?
Absolutely! This soup is perfect for meal prep. Just make sure to store it in an airtight container in the fridge or freezer as mentioned above.
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half, evaporated milk, or even coconut milk can be used instead of heavy cream. Each will bring its unique flavor!
This Chicken Pot Pie Soup is not just a meal; it’s a comforting experience that your loved ones will ask for again and again. Enjoy every delicious spoonful!
PrintChicken Pot Pie Soup
A rich and creamy soup that captures the heartwarming flavors of classic chicken pot pie, perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 inch 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
- Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened.
- Stir in the sliced mushrooms and garlic. Sauté for another 5 minutes.
- Sprinkle in the flour, stirring constantly for 1 minute until golden.
- Gradually add in the chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are tender.
- Incorporate the shredded chicken, frozen peas, corn, heavy cream, and parsley. Simmer for an additional 5 minutes.
- Season to taste with salt and pepper before removing from heat.
Notes
This soup pairs beautifully with warm, crusty bread or a side salad. Consider topping with flaky biscuit pieces for classic pot pie vibes.