Easy Chicken Pot Pie Soup Recipe – Perfect for Chilly Nights

why make this recipe

Chicken Pot Pie Soup is a cozy and hearty dish that combines all the flavors of traditional chicken pot pie but in a warm and comforting soup form.

It’s perfect for chilly days or when you’re in need of something soothing.

The best part is that it’s easy to prepare and changes up the classic pot pie into a delightful soup that everyone in the family will love.

Print Recipe

Chicken Pot Pie Soup Recipe

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

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

Instructions

• Melt the butter in a large pot over medium heat.
• Add the onion, celery, and carrots. Sauté for 5-7 minutes until they are softened.
• Add the mushrooms and garlic; cook for another 5 minutes until they are softened.
• Stir in the flour and cook for 1 minute to form a light roux.
• Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
• Bring to a boil, then reduce the heat and 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.
• Stir in the heavy cream and parsley; adjust the seasoning to taste and simmer for another 1-2 minutes before serving.

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 :

1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, and carrots. Sauté for 5-7 minutes until they are softened.
3. Add the mushrooms and garlic; cook for another 5 minutes until they are softened.
4. Stir in the flour and cook for 1 minute to form a light roux.
5. Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
6. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
7. Stir in the shredded chicken, peas, and corn; simmer for 5 more minutes until heated through.
8. Stir in the heavy cream and parsley; adjust the seasoning to taste and simmer for another 1-2 minutes before serving.

how to serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup hot in bowls. You can pair it with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley on top adds a lovely touch.

how to store Chicken Pot Pie Soup

To store leftovers, let the soup cool completely. Transfer it to an airtight container and place it in the refrigerator. It will keep well for 3-4 days. You can also freeze it for longer storage; just be sure to use a freezer-safe container.

tips to make Chicken Pot Pie Soup

• For extra flavor, use homemade chicken stock if you have it.
• Feel free to add your favorite vegetables like green beans or bell peppers.
• If you want a thicker soup, add a bit more flour when making the roux.

variation

You can turn this soup into a creamy chicken and mushroom version by adding more mushrooms or using a mix of different mushrooms. If you want a bit of spice, try adding some red pepper flakes or your favorite hot sauce.

FAQs

1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and can save you time.

2. Is this soup gluten-free?
You can make it gluten-free by using a gluten-free flour substitute.

3. How do I make this soup vegetarian?
For a vegetarian version, replace the chicken with hearty vegetables like chickpeas or tofu, and use vegetable stock instead of chicken stock.