Chicken Pot Pie Soup Recipe

Chicken pot pie soup is one of those magical recipes that feels like a warm hug on a chilly day. Imagine the creamy, savory flavors of a classic chicken pot pie, but in a cozy, spoonable soup form. This version has everything you love: tender chicken, hearty veggies, and velvety potatoes, all simmered in a rich, buttery broth. But here’s the kicker—it’s way easier than making a traditional pot pie since there’s no crust to fuss over! Perfect for a weeknight dinner or when you just need something soothing and delicious.

this RECIPE

A recipe that brings back cozy memories 🥣

Whenever I make chicken pot pie soup, I’m transported to a snowy afternoon years ago when my mom and I cooked together to warm up the house. We didn’t have the patience to roll out dough for a full pot pie, so she suggested turning the filling into a soup instead. I remember the steam fogging up the kitchen windows and the way the creamy broth warmed us from the inside out. That first taste, rich and buttery with chunks of chicken and tender potatoes, was pure magic. Now, whenever the weather turns brisk, I pull out this recipe to recreate that little moment of warmth and joy.

The origin story of chicken pot pie soup

Chicken pot pie itself dates back to medieval Europe, where savory pies filled with meats and vegetables were a practical way to stretch ingredients and create hearty meals. Over time, the dish traveled to America, where it became a comfort food staple. This soup version is a modern twist, skipping the pastry crust while keeping all the hearty, homestyle flavors we love. It’s also an excellent way to use up leftover chicken or veggies, proving that sometimes simplicity really is the key to perfection.

Let’s talk ingredients: the heart of the soup

This chicken pot pie soup shines because of its well-balanced ingredients. Here’s a closer look:

• Butter: Creates the rich base and enhances all the flavors. Swap for olive oil if needed, but the butter truly makes it luxurious.
• Yellow onion, carrots, and celery: These three form the classic mirepoix, the flavor foundation of most soups. Fresh is best, but frozen can work in a pinch.
• Mushrooms: They add an earthy depth that complements the creamy broth. Brown mushrooms provide an even stronger flavor, while white mushrooms are milder.
• Garlic: For that irresistible savory punch. Use fresh cloves for the best aroma.
• Flour: Acts as a thickener, creating that luscious, velvety texture. For a gluten-free option, try cornstarch or gluten-free all-purpose flour.
• Chicken stock: The backbone of the soup. Homemade is amazing if you have it, but a good store-bought stock works beautifully too.
• Yukon gold potatoes: Creamy and tender, they hold their shape well in soups. Red potatoes can work too, but avoid starchy russets as they’ll break down too much.
• Shredded chicken: Rotisserie chicken is a great shortcut, but any cooked chicken will do. Use what you have!
• Peas and corn: For a pop of sweetness and texture. Frozen veggies are super convenient here.
• Heavy whipping cream: This takes the soup to the next level with its luxurious creaminess. Half-and-half works too for a lighter option.
• Parsley: Adds freshness and a burst of color. Cilantro or dill could make interesting alternatives if you’re feeling adventurous.

Kitchen gear: What you need (and what you don’t)

To make this soup as easy as possible, here’s what you’ll need:

• Dutch oven or soup pot: A heavy-bottomed pot ensures even cooking and keeps the soup warm for serving. If you don’t have one, a large stockpot will work.
• Wooden spoon: Ideal for sautéing and stirring the roux without scratching your pot.
• Sharp knife and cutting board: You’ll want these for all the chopping (and trust me, a sharp knife makes a world of difference).
• Ladle: For serving that perfect bowl of soup.
• Peeler: For the potatoes—though you can skip peeling if you like the rustic vibe of leaving the skins on.

Step-by-step: How to make chicken pot pie soup

Ready to get cooking? Let’s break it down step by step:

1. Sauté the veggies: Heat your pot over medium-high heat and melt the butter. Toss in the onion, carrots, and celery, and let them cook for 5-7 minutes. You’ll know they’re ready when they’re softened and just starting to turn golden. Then, add the mushrooms and garlic, stirring occasionally until they soften and release their juices.
   Tip: If your veggies start sticking, splash in a bit of chicken stock to deglaze the pan.
2. Make the roux: Sprinkle the flour over the sautéed veggies and stir constantly for about a minute. It should smell nutty but not burnt—this step thickens the soup beautifully.
3. Add the stock and potatoes: Slowly pour in the chicken stock while stirring to avoid lumps. Toss in the potatoes, salt, and pepper, then bring it all to a boil. Lower the heat, partially cover the pot, and let it simmer for 12-15 minutes. The potatoes should be fork-tender but not mushy.
4. Stir in the chicken and veggies: Add the shredded chicken, peas, and corn. Stir everything together and bring the soup back to a gentle simmer.
5. Finish with cream and parsley: Pour in the heavy whipping cream and sprinkle in the parsley. Cook for another 5 minutes, just until the peas and corn are tender. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and enjoy: Ladle into bowls, garnish with a bit of extra parsley, and get ready for compliments!

Mix it up: Fun variations to try

• Make it gluten-free: Use cornstarch (dissolved in water) instead of flour to thicken the soup.
• Dairy-free option: Replace the butter with a neutral oil and use coconut cream or cashew cream instead of heavy cream.
• Vegetarian twist: Swap the chicken for chickpeas or diced tofu, and use vegetable stock.
• Spice it up: Add a pinch of cayenne or a dash of hot sauce for a little heat.
• Seasonal swaps: Try adding fresh green beans or diced zucchini in the summer, or butternut squash and parsnips in the fall.

How to serve chicken pot pie soup in style

This soup is hearty enough to shine on its own, but if you want to jazz it up for guests, serve it with freshly baked biscuits or crusty bread on the side. A sprinkle of grated Parmesan over the top is a nice touch, too. For a rustic vibe, ladle it into individual crocks or wide bowls and garnish with extra parsley.

Pair it with the perfect drink

Keep things simple and refreshing with non-alcoholic options. A sparkling apple cider or a chilled cranberry spritzer complements the creamy richness of the soup beautifully. For a cozy vibe, you can’t go wrong with a hot cup of herbal tea like chamomile or a lightly sweetened iced tea.

Storing and reheating tips

This soup stores wonderfully, making it a great option for meal prep. Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, warm it gently on the stovetop over low heat, adding a splash of stock or cream to thin it out if it’s thickened too much. Tip: Avoid boiling the soup once the cream has been added to keep it from curdling.

Scaling up or down for any crowd

Need to feed a crowd? Just double the ingredients, making sure you have a large enough pot to handle the volume. For smaller servings, simply halve everything. One thing to note: when scaling up, be sure to taste and adjust the seasoning as you go—it’s easy to under-salt larger batches.

Common hiccups and how to handle them

• Soup too thick? Stir in a little extra chicken stock or cream until it reaches your desired consistency.
• Soup too thin? Let it simmer uncovered for a bit longer to thicken, or mix a bit of flour with water and stir it in.
• Vegetables too soft? Keep an eye on the potatoes and veggies while simmering—they should be fork-tender, not mushy.

Give this cozy classic a try!

I hope you’re as excited as I am to try this creamy, dreamy chicken pot pie soup. It’s easy, comforting, and endlessly adaptable—perfect for any night of the week. Don’t be afraid to make it your own with different veggies or a creative garnish. However you tweak it, this soup is guaranteed to hit the spot. Let me know how it turns out for you!

FAQs

1. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut and adds even more flavor. Just shred it and toss it in.

2. What’s the best way to thicken the soup?
The flour does the trick, but you can also use cornstarch mixed with water if you want a gluten-free option.

3. Can I freeze leftovers?
Yes! Just make sure the soup has cooled before transferring to a freezer-safe container. It’ll last up to 3 months.

4. Can I skip the mushrooms?
Of course! If mushrooms aren’t your thing, simply leave them out or replace them with extra carrots or celery.

5. How do I reheat without splitting the cream?
Reheat on low heat and stir often. Avoid boiling, as that can cause the cream to separate.

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