If you’re looking for a warm and comforting dish that brings the family together, look no further than Chicken Pot Pie Soup. This cozy recipe combines all the flavors of a classic chicken pot pie in a creamy soup form. It’s perfect for chilly days or any time you’re in need of a little comfort food.

Why make this recipe

Chicken Pot Pie Soup is not just hearty and satisfying; it’s also simple to make. The blend of chicken, veggies, and seasonings creates a delightful flavor that everyone will love. Plus, it’s a great way to use leftover chicken. With just one pot, you’ll spend less time cleaning up and more time enjoying your meal!

How to prepare Chicken Pot Pie Soup

Making Chicken Pot Pie Soup is easy and doesn’t take too long. Here’s how you can do it at home.

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

Steps:

Melt butter in a large pot over medium heat.
Add the chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until the vegetables are softened.
Mix in the sliced mushrooms and minced garlic; cook for another 5 minutes until everything is nicely softened.
Stir in the flour and cook for 1 minute to create a light roux.
Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
Stir in the shredded chicken, frozen peas, and corn; let it simmer for 5 more minutes until everything is heated through.
Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.

How to serve Chicken Pot Pie Soup

Serve your Chicken Pot Pie Soup hot, garnished with a sprinkle of parsley for a pop of color. It pairs well with warm crusty bread or a simple salad. Your family and friends will love dipping their bread into the creamy goodness!

How to store Chicken Pot Pie Soup

To store leftover Chicken Pot Pie Soup, let it cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Just make sure to reheat it thoroughly before serving.

Tips to make Chicken Pot Pie Soup perfectly

Use fresh vegetables for the best flavor.
Adjust the seasoning to your taste; it’s okay to add more salt or pepper.
If you want a thicker soup, let it simmer a bit longer or add a little more flour to create a thicker roux.

Variations

Feel free to customize this soup! You can add different vegetables like green beans or bell peppers. For a spicier kick, consider adding a dash of hot sauce or red pepper flakes. You can also use different proteins like turkey or a mix of chicken and turkey.

FAQ

1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great! Just shred the meat and add it to the soup.

2. Is it possible to make this soup vegetarian?
Absolutely! You can use vegetable stock and replace the chicken with chickpeas or your favorite vegetables.

3. How do I make this soup gluten-free?
Use gluten-free flour in place of all-purpose flour to make the roux.

Enjoy your delicious Chicken Pot Pie Soup! It’s a classic dish that is sure to become a family favorite.