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Chicken Pot Pie Soup Recipe

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★★★★

4 from 70 reviews

This Chicken Pot Pie Soup is a comforting and hearty dish that transforms the classic pot pie flavors into a creamy, satisfying soup. Packed with tender shredded chicken, fresh vegetables, and a rich, creamy broth thickened with a homemade roux, it’s perfect for a cozy family meal. Ready in just 50 minutes, this recipe serves six and brings the warmth of a traditional chicken pot pie in a bowl.

Ingredients

Scale

Soup Base

  • 6 Tbsp unsalted butter (85 g)
  • 1 medium yellow onion, chopped (150 g)
  • 2 medium carrots, thinly sliced (120 g)
  • 2 celery sticks, finely chopped (100 g)
  • 8 oz white or brown mushrooms, sliced (225 g)
  • 3 garlic cloves, minced (9 g)

Thickening and Liquid

  • 1/3 cup all-purpose flour (43 g)
  • 6 cups chicken stock (1.4 L)

Seasoning and Vegetables

  • 3–4 tsp salt, or to taste (18–20 g)
  • 1/2 tsp black pepper (2.5 g)
  • 1 lb Yukon gold potatoes, peeled and sliced (450 g)
  • 1 cup frozen peas (150 g)
  • 1 cup corn, frozen or canned (165 g)

Protein and Finish

  • 5 cups cooked shredded chicken (700 g)
  • 1/2 cup whipping cream (120 ml)
  • 1/4 cup chopped parsley (15 g), plus extra for garnish

Instructions

  1. Melt Butter and Sauté Vegetables: In a large pot or Dutch oven, melt the unsalted butter over medium-high heat. Add the chopped onion, celery, and carrots, sautéing for 5 to 7 minutes until the vegetables are softened and golden brown.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes to release their flavors and soften.
  3. Create Roux: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir continuously for about 1 minute to form a roux, which will help thicken the soup.
  4. Incorporate Stock and Potatoes: Gradually whisk in the chicken stock to avoid lumps. Add the peeled and sliced Yukon gold potatoes along with salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes become fork-tender.
  5. Finish Soup with Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, corn, whipping cream, and chopped parsley. Let the soup simmer for an additional 5 minutes to meld the flavors and heat through.
  6. Adjust Seasoning and Serve: Taste the soup and adjust seasoning with more salt or pepper if needed. Garnish with extra fresh parsley and serve warm for a comforting meal.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • If you prefer a thicker soup, reduce the chicken stock slightly or add more flour to the roux.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Variations can include adding other vegetables like green beans or sweet potatoes for different flavors and textures.

Keywords: Chicken Pot Pie Soup, creamy chicken soup, comfort food soup, chicken and vegetable soup, easy chicken soup recipe

Find it online: https://foodiecara.com/chicken-pot-pie-soup-recipe/