Why Make This Recipe

Chicken Pot Pie Soup is a comforting dish that warms you up on chilly days. It combines all the classic flavors of chicken pot pie but in a easy-to-eat soup form. This recipe is perfect for those who love creamy soups and hearty meals. Plus, it’s a great way to use up leftover chicken and vegetables!

How to Make Chicken Pot Pie Soup

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)

Directions:

Heat a dutch oven or soup pot over medium/high heat and melt in the 6 Tbsp of butter.
Add chopped onion, chopped celery, and sliced carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened.
Pour in 1/3 cup of flour. Stir constantly for 1 minute until it turns golden.
Add 6 cups of chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
Stir in shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper, then remove from heat.

How to Serve Chicken Pot Pie Soup

Serve the soup hot in bowls. You can garnish it with additional chopped parsley for a fresh touch. It pairs well with crusty bread or flaky biscuits for a complete meal.

How to Store Chicken Pot Pie Soup

To store the soup, let it cool completely. Transfer it to airtight containers and keep it in the refrigerator for up to 3 days. You can also freeze it in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove or in the microwave.

Tips to Make Chicken Pot Pie Soup

If you want more flavor, add herbs like thyme or rosemary when cooking the vegetables.
You can adjust the thickness of the soup by adding more or less flour or cream to suit your preference.
For a quicker option, use rotisserie chicken instead of cooking your own.

Variation

You can customize the soup by adding other vegetables like green beans or peas. Feel free to swap out Yukon gold potatoes for sweet potatoes for a different flavor.

FAQs

Can I make Chicken Pot Pie Soup ahead of time?

Yes, this soup can be made ahead of time. Just store it in the refrigerator and reheat before serving.

Can I use different types of chicken?

Absolutely! You can use shredded rotisserie chicken or leftover grilled chicken to save time.

Is this soup gluten-free?

To make this soup gluten-free, use gluten-free flour instead of all-purpose flour.