Name: Easy Chicken Pot Pie Soup - Creamy Comfort Food
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 6 Tablespoons unsalted butter; 1 medium yellow onion, finely chopped (about 1 cup); 2 medium carrots, thinly sliced into rings; 2 celery stalks, finely chopped; 8 ounces white or brown mushrooms, sliced; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 6 cups chicken stock; 3-4 teaspoons salt, or to taste; 1/2 teaspoon black pepper; 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces; 5 cups cooked chicken, shredded; 1 cup frozen peas; 1 cup corn (frozen or canned); 1/2 cup whipping cream

Chicken Pot Pie Soup Recipe is the ultimate comfort food in a bowl, capturing all the beloved flavors of a classic chicken pot pie without the fuss of pastry. Imagin extracte tender pieces of chicken, a medley of sweet peas, carrots, and potatoes, all swimming in a luxuriously creamy broth. It’s no wonder this dish is a perennial favorite; it evokes feelings of warmth, home, and pure culinary joy with every spoonful. What makes this Chicken Pot Pie Soup Recipe truly special is its ability to deliver that rich, savory, and satisfying experience in a fraction of the time, making it perfect for busy weeknights or any day you crave a deeply comforting meal. We’re talking about a symphony of familiar tastes that will have everyone asking for seconds, all coming together in one simple, delicious soup.

Ingredients:

6 Tablespoons unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
2 medium carrots, thinly sliced into rings
2 celery stalks, finely chopped
8 ounces white or brown mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
3-4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
5 cups cooked chicken, shredded
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream

Preparing the Base

In a large, heavy-bottomed pot or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Once the butter is melted and starts to lightly foam, add the finely chopped medium yellow onion, thinly sliced carrots, and finely chopped celery. This trio of aromatics is often called a “mirepoix,” and it forms the flavor foundation for many delicious soups and stews. Cook, stirring occasionally, until the vegetables have softened but not browned, which should take about 8-10 minutes. You’re aiming for tenderness, not color, at this stage.
Add the sliced mushrooms to the pot with the softened vegetables. Continue to cook, stirring, for another 5-7 minutes, or until the mushrooms have released their moisture and started to turn a light golden brown. This browning process deepens their flavor considerably. Next, stir in the minced garlic and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
Sprinkle the 1/3 cup of all-purpose flour evenly over the vegetables in the pot. This is a crucial step for thickening our soup. Stir the flour in thoroughly, ensuring it coats all the vegetables. Cook this mixture, stirring constantly, for about 1-2 minutes. This process, called “roux,” toasts the flour slightly and cooks out its raw taste, preventing a pasty texture in the final soup. It will start to form a paste-like consistency.

Building the Soup

Gradually whisk in the 6 cups of chicken stock, a little at a time, making sure to incorporate each addition smoothly before adding more. This gradual addition helps to prevent lumps from forming. Once all the chicken stock has been added and the mixture is smooth, bring it to a gentle simmer. Stir in the 3-4 teaspoons of salt and the 1/2 teaspoon of black pepper. Remember, you can always add more salt later, so it’s best to start with a moderate amount.
Add the 1 pound of peeled and sliced Yukon gold potatoes to the simmering soup. Stir gently to submerge them in the liquid. Cover the pot and let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them cooked through but not mushy. Occasionally check on the soup and give it a gentle stir to ensure nothing is sticking to the bottom of the pot. The potatoes will also absorb some of the liquid, contributing to the soup’s hearty texture.
Once the potatoes are tender, stir in the 5 cups of shredded cooked chicken, the 1 cup of frozen peas, and the 1 cup of corn. Let the soup simmer for another 5 minutes, uncovered, allowing the chicken, peas, and corn to heat through. The peas and corn add pops of color and sweetness, reminiscent of a classic pot pie filling.
Finally, reduce the heat to low and stir in the 1/2 cup of whipping cream. Heat the soup gently for another 2-3 minutes until it’s warmed through, but do not let it boil after adding the cream, as this can cause it to curdle. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The cream adds a luxurious richness and smooths out all the flavors, making it taste truly decadent, just like your favorite chicken pot pie, but in a comforting, spoonable soup form. Serve hot and enjoy the comforting taste of pot pie in every spoonful.

Conclusion:

And there you have it – a wonderfully comforting and incredibly flavourful Chicken Pot Pie Soup Recipe! This soup truly captures all the heartwarming essence of a classic chicken pot pie, but in a much simpler and quicker format. It’s the perfect dish for a chilly evening or whenever you’re craving a taste of home-cooked goodness. We hope you enjoy making and devouring this delicious soup as much as we do!

For serving, a sprinkle of fresh parsley or chives adds a lovely burst of colour and freshness. Toasted crusty bread, flaky biscuits, or even a few crushed crackers on top make excellent accompaniments that mimic the traditional pastry crust. This Chicken Pot Pie Soup Recipe is also wonderfully versatile. Feel free to add other vegetables like peas, corn, or green beans for extra texture and nutrients. If you prefer a creamier soup, you can stir in a splash of heavy cream or half-and-half towards the end of cooking.

Don’t be afraid to experiment and make it your own! We encourage you to give this Chicken Pot Pie Soup Recipe a try and share your culinary creations with loved ones. It’s a recipe that’s sure to become a family favorite.

Frequently Asked Questions:

Can I make this Chicken Pot Pie Soup Recipe ahead of time?

Yes, absolutely! This soup reheats beautifully. You can make it a day or two in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a little extra broth or water if needed to reach your desired consistency.

What kind of chicken is best for this Chicken Pot Pie Soup Recipe?

You can use a variety of chicken cuts. Rotisserie chicken is a fantastic shortcut for a flavorful and tender result. Alternatively, you can poach or bake chicken breasts or thighs and then shred or dice them. Using leftover cooked chicken is also a great option!