Cozy up with this delightful Chicken Pot Pie Soup a creamy, hearty dish that warms your soul. Perfect for chilly evenings, this soup brings all the comfort of a classic pot pie in a bowl.
Table of Contents
Introduction to Chicken Pot Pie Soup
Chicken Pot Pie Soup combines creamy goodness with tender vegetables, making it a perfect comfort dish. The rich flavors of shredded chicken, earthy mushrooms, and vibrant peas come together beautifully in each spoonful. Whether you’re looking to warm up on a cold night or impress guests at dinner, this soup is your go to recipe. Its simplicity and heartiness make it a family favorite, perfect for any occasion. Plus, you can easily whip it up in just over 20 minutes, allowing you to enjoy delicious homemade flavor without the fuss.
Ingredients for Chicken Pot Pie Soup
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (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
Cooking with Chicken
Cooking with chicken allows for endless possibilities. You can use leftover chicken for a quick meal, or you can prepare it fresh for a rich flavor. Each method yields a delicious soup that’s satisfying and nutritious.
Using Leftover Chicken
If you have leftover chicken from a previous meal, use it to save time. Simply shred the chicken into bite sized pieces and add it to your soup during the final stages of cooking. This provides a burst of flavor and makes your soup even heartier.
Cooking Chicken from Scratch
To cook chicken from scratch, boil or roast chicken breasts until cooked through. Shred the meat and incorporate it into the soup for a fresh taste. This method enhances the soup’s flavor and ensures maximum tenderness in every bite.
Step-by-Step Guide to Making Chicken Pot Pie Soup
Sautéing the Vegetables
Begin by melting the butter in a Dutch oven over medium high heat. Add the chopped onion, celery, and carrots, sautéing for 5-7 minutes until softened. The aroma of the sautéing veggies will fill your kitchen with warmth.
Adding the Broth and Potatoes
Next, stir in the mushrooms and minced garlic, continuing to sauté for an additional 5 minutes until the mushrooms soften. Sprinkle in the flour, cooking for about a minute until golden. Pour in the chicken stock, then add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer for 12-15 minutes, or until the potatoes are tender.
Incorporating Chicken, Peas, and Corn
Once the potatoes are tender, mix in the shredded chicken, frozen peas, corn, and whipping cream. Let it simmer for another 5 minutes until the peas and corn are heated through. Taste and adjust the seasoning as needed, then remove from heat. Your Chicken Pot Pie Soup is now ready to enjoy!
Serving Suggestions
Serve your Chicken Pot Pie Soup in warm bowls, garnished with freshly chopped parsley for a pop of color. This soup pairs wonderfully with crusty bread or flaky biscuits for dipping. It’s perfect for a family meal, or impress your guests at your next gathering with this comforting dish.
Common Questions About Chicken Pot Pie Soup
Can I Substitute Ingredients?
Absolutely! Feel free to substitute chicken with turkey or ham, depending on what you have on hand. You can also swap out vegetables green beans, carrots, or even sweet potatoes can add unique flavors.
How to Thicken the Soup?
If your chicken pot pie soup is too runny, you can thicken it by adding cornstarch mixed with water or by cooking it longer to reduce the liquid. If you prefer a creamy texture, an added splash of cream or a bit more flour can work wonders!
Make Ahead Tips for Chicken Pot Pie Soup
This soup is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3-4 days. Just reheat it in the microwave or stovetop before serving. For longer storage, consider freezing it just be sure to let it cool completely before freezing.
More Delicious Soup Recipes to Try
If you enjoyed this Chicken Pot Pie Soup, you might also love these other comforting soup recipes: Best Of Chicken Pot Pie Soup, creamy Tomato Basil Soup, or hearty Beef Stew. Each recipe brings warmth and flavor to your table, ensuring every meal is special.
Conclusion
Chicken Pot Pie Soup captures the essence of comfort food with its creamy texture and hearty ingredients. It’s a dish that nourishes both body and spirit. Make this soup for your family on busy weeknights or serve it when entertaining friends—the comforting flavors and satisfying textures will have everyone asking for seconds. Enjoy every hearty spoonful of this delicious creation!
For more comforting recipe inspiration, explore our Soup Recipes Collection, and discover additional cozy soup ideas on Pinterest!
How can I thicken my chicken pot pie soup if it is too runny?
If your chicken pot pie soup is too runny, you can thicken it by adding cornstarch mixed with water or by cooking it longer to reduce the liquid. An added splash of cream or a bit more flour can also enhance the texture.
What kind of potatoes work best in this soup (e.g., Yukon Gold vs. Russet)?
Yukon Gold potatoes work best due to their creamy texture and flavor. They hold up well in the soup, adding heartiness and depth. Russet potatoes can also be used but may become too mushy.
Can I use different types of vegetables, such as green beans, corn, or mushrooms?
Absolutely! You can substitute or add vegetables like green beans, sweet corn, or additional mushrooms based on your preference. Feel free to explore different combinations for your soup.
Is it possible to freeze the soup, and how should I reheat it?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to an airtight container. To reheat, simply thaw overnight in the refrigerator, then warm it on the stovetop or in the microwave.
Chicken Pot Pie Soup
Equipment
- Dutch oven
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped 1 cup
- 2 medium carrots, thinly sliced
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, 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
- Melt butter in a dutch oven and sauté onion, celery, and carrots for 5-7 minutes until softened.
- Add mushrooms and garlic, and sauté for another 5 minutes.
- Stir in flour and cook for 1 minute until golden.
- Pour in chicken stock, add potatoes, salt, and pepper; bring to a boil and simmer for 12-15 minutes.
- Mix in chicken, peas, corn, cream, and parsley, then simmer for another 5 minutes.
- Adjust seasoning and remove from heat.
Notes
