Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is a comforting, hearty dish that’s perfect for chilly days.

With all the delicious flavors of classic chicken pot pie in a cozy soup form, it’s sure to become a favorite in your household.

This recipe offers an easy way to enjoy a wholesome meal without all the fuss of making a traditional pot pie.

Why Make This Recipe

This Chicken Pot Pie Soup is not only delicious, but it’s also easy and quick to prepare. Packed with vegetables and lean protein, it’s a nourishing option for a weeknight dinner or a weekend treat. Plus, it’s a great way to use up leftover chicken!

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

3-Step Directions:

1. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add onion, celery, and carrots, cooking for 5–7 minutes until softened. Add mushrooms and garlic, cooking for another 5 minutes. Stir in the flour and cook for 1 minute to form a light roux.
2. Build & Simmer the Soup: Gradually whisk in the chicken stock, ensuring it’s smooth. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes, until the potatoes are tender.
3. Finish & Serve: Stir in shredded chicken, peas, and corn; simmer about 5 minutes. Add heavy cream and parsley, adjust seasoning, and simmer 1–2 more minutes before serving hot.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, 25g of protein, and 20g of fat.

How To Serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup hot in bowls, garnished with additional parsley if desired. It pairs wonderfully with crusty bread or a fresh green salad.

How To Store Chicken Pot Pie Soup

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over low heat, adding a splash of chicken stock if needed to loosen the consistency.

Tips To Make Chicken Pot Pie Soup

• For extra flavor, consider using homemade chicken stock.
• You can add other vegetables you have on hand, like green beans, bell peppers, or corn.
• If you want a thicker soup, let it simmer longer to reduce the liquid, or add more flour at the roux stage.

Health And Benefits Of This Recipe

This Chicken Pot Pie Soup is packed with healthy ingredients. The chicken provides a solid source of protein, keeping you full and satisfied. Vegetables like carrots, celery, and peas add important vitamins and minerals, while the Yukon Gold potatoes offer filling fiber. The soup is creamy yet can be made lighter by adjusting the amount of heavy cream. Overall, it’s a balanced and nutritious meal—delicious for the body and soul!

Variation (If Any)

You can easily customize this soup by adding your favorite herbs like thyme or rosemary for added flavor. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch. You may also use dairy alternatives, like coconut milk, instead of heavy cream for a dairy-free version.

FAQs

1. Can I use rotisserie chicken for this recipe?
   Yes, rotisserie chicken is a great time-saver and works perfectly in this soup!

   
   

2. Is it possible to freeze Chicken Pot Pie Soup?
   Yes, you can freeze the soup, but be aware that the texture may change slightly upon reheating.

   
   

3. What other vegetables can I add?
   Feel free to add any vegetables you like, such as bell peppers, green beans, or even spinach.

   
   

4. Can I make this recipe dairy-free?
   Absolutely! Substitute the heavy cream with a dairy-free option like coconut milk or almond milk.

   
   

5. How do I make it spicier?
   Add a dash of cayenne pepper or a few dashes of hot sauce for an extra kick!

   
   

6. Can I use other types of potatoes?
   Yes, while Yukon Golds are great, you can also use red potatoes or even russets if that’s what you have on hand.

   
   

7. How long will leftovers last?
   The soup can be stored in the fridge for up to 3 days. Just make sure it’s in an airtight container!

   
   

Chicken Pot Pie Soup

A comforting and hearty Chicken Pot Pie Soup that captures the delightful flavors of the classic dish in a cozy soup form, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour For thickening
• 6 cups chicken stock Homemade stock can enhance flavor
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 5 cups cooked chicken, shredded Leftover chicken works well
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy whipping cream Can be substituted with dairy alternatives
• 1/4 cup parsley, chopped For garnish and flavor
• 3 1/2 teaspoons salt Adjust to taste
• 1/2 teaspoon black pepper Adjust to taste

Method

 

Preparation

1. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, cooking for 5–7 minutes until softened.
2. Add the mushrooms and garlic, cooking for another 5 minutes. Stir in the flour and cook for 1 minute to form a light roux.

Building the Soup

1. Gradually whisk in the chicken stock, ensuring it is smooth.
2. 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.

Final Steps

1. Stir in the shredded chicken, peas, and corn; simmer about 5 minutes.
2. Add the heavy cream and parsley, adjust seasoning, and simmer for 1–2 more minutes before serving hot.

Notes

For extra flavor, consider using homemade chicken stock. Vegetables can be varied based on availability. For a thicker soup, let it simmer longer or add more flour.