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Chicken Pot Pie Soup Recipe
why make this recipe
Chicken Pot Pie Soup is a wonderful twist on the classic chicken pot pie. It gives you all the familiar flavors of an old favorite but in a warm and cozy bowl. This soup is hearty, comforting, and perfect for chilly days. Plus, it’s simple to make and loaded with wholesome ingredients, making it a great meal for any night of the week.
how to make Chicken Pot Pie Soup
Ingredients
- 6 Tbsp. Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 3 Garlic cloves, minced
- 1/3 Cup Flour
- 5 Cups Chicken Stock
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
- 4 Cups Cooked Chicken, shredded
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half and half cream
- 1 Bay Leaf
- 1/4 cup parsley, finely chopped, plus more for garnish
- My Favorite Dutch Oven!
Directions
- Melt the butter in a large stock pot or Dutch oven.
- Add the onion, celery, and carrots. Sauté for about 4-5 minutes over low/medium heat until soft.
- Add the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir well. Cook for another 1-2 minutes.
- Slowly add the chicken stock while whisking to break up any lumps.
- Add the salt, pepper, and bay leaf and stir.
- Next, add the potatoes and simmer for 10-12 minutes until tender.
- Add the frozen peas and corn, then bring back to a simmer.
- Stir in the half and half and the cooked shredded chicken.
- Cook for another 10 minutes until everything is hot.
- Garnish with fresh parsley.
For a quicker option, use frozen mixed vegetables, and buy pre-cooked chicken.
how to serve Chicken Pot Pie Soup
Serve the Chicken Pot Pie Soup warm in bowls. You can sprinkle extra parsley on top for a nice touch. Pair it with crusty bread for a complete meal.
how to store Chicken Pot Pie Soup
Store any leftovers in an airtight container in your refrigerator. It will keep well for up to 3-4 days. To reheat, just warm it on the stove over low heat until heated through.
tips to make Chicken Pot Pie Soup
- For a creamier soup, you can add a bit more half and half.
- If you want to enhance the flavor, add some dried oregano, thyme, or basil.
- Feel free to use any leftover chicken, rotisserie chicken, or store-bought shredded chicken for faster preparation.
variation
You can make a vegetarian version by swapping out the chicken for more vegetables and using vegetable broth instead of chicken stock.
FAQs
Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months.
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! You can prepare it a day in advance. Just reheat it on the stove before serving.
What can I use instead of half and half?
If you don’t have half and half, you can use heavy cream or even milk, keeping in mind that it might alter the creaminess a bit.
Chicken Pot Pie Soup
A delightful twist on the classic chicken pot pie, this soup is hearty and comforting, perfect for chilly days with wholesome ingredients.
Ingredients
Soup Base
- 6 Tbsp Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
Thickening Ingredients
- 1/3 Cup Flour
Main Ingredients
- 5 Cups Chicken Stock
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 lb Yukon Gold potatoes, peeled and sliced into 1/4" thick pieces
- 4 Cups Cooked Chicken, shredded
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half and half cream
- 1/4 Cup Parsley, finely chopped Plus more for garnish
Instructions
Preparation
- Melt the butter in a large stock pot or Dutch oven.
- Add the onion, celery, and carrots. Sauté for about 4-5 minutes over low/medium heat until soft.
- Add the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir well. Cook for another 1-2 minutes.
- Slowly add the chicken stock while whisking to break up any lumps.
- Add the salt, pepper, and bay leaf and stir.
- Next, add the potatoes and simmer for 10-12 minutes until tender.
- Add the frozen peas and corn, then bring back to a simmer.
- Stir in the half and half and the cooked shredded chicken.
- Cook for another 10 minutes until everything is hot.
- Garnish with fresh parsley.
Notes
For a quicker option, use frozen mixed vegetables, and buy pre-cooked chicken. For a creamier soup, you can add a bit more half and half. Enhance the flavor with dried oregano, thyme, or basil. Feel free to use any leftover chicken or rotisserie chicken for faster prep.
