Chicken pot pie: just the name makes me feel warm and cozy! It reminds me of childhood dinners, big family gatherings, and that unbeatable feeling of home. But let’s be honest, who has hours to spend making a traditional pot pie on a busy weeknight? That’s why I’m so excited to share my chicken pot pie soup recipe, a quick and easy version that captures all the comforting flavors of the classic dish in just about 45 minutes.
Table of contents
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup Recipe
This isn’t just another soup recipe; it’s a shortcut to a hug in a bowl. Here’s why I think you’ll love it:
- Faster than Traditional Pot Pie: Forget the time-consuming crust; this soup delivers all the flavor in a fraction of the time.
- Simple Ingredients: I’ve made sure that I’m using everyday ingredients that are easy to find, so you won’t need to make a special trip to the grocery store.
- Easy Cleanup: One pot means minimal dishes, perfect for those hectic evenings when every minute counts.
- Family-Friendly: Even picky eaters will love the creamy, comforting taste of this chicken pot pie soup recipe, packed with familiar flavors.
A Brief History of Chicken Pot Pie
Chicken pot pie, a dish as comforting as it is classic, traces its roots back to ancient Greece, where pies filled with various meats were a common culinary practice. The Romans adopted and adapted these pies, spreading them throughout their vast empire. It wasn’t until the Elizabethan era in England that the chicken pot pie, as we recognize it today, began to take shape, often featuring a “coffin” of pastry that was more for presentation than consumption.
Over the centuries, chicken pot pie evolved, with each culture adding its own twist. In America, it transformed from a dish of the wealthy to a staple of home cooking, celebrated for its hearty and comforting qualities. My chicken pot pie soup recipe is a modern take on this classic, reimagining it as a quick and convenient soup that retains all the warmth and flavor of the original.
Ultimate Chicken Pot Pie Soup Recipe
Ingredients
Equipment
Method
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Notes
Ingredients for Chicken Pot Pie Soup recipe
Here’s what you’ll need to create this comforting:
- 6 Tbsp unsalted butter: This adds richness and helps sauté the vegetables.
- 1 medium yellow onion (1 cup chopped): Provides a foundational savory flavor.
- 2 medium carrots (thinly sliced into rings): Adds sweetness and color to the soup.
- 2 celery sticks (finely chopped): Contributes a fresh, aromatic element.
- 8 oz white or brown mushrooms (sliced): These bring an earthy, umami depth.
- 3 garlic cloves (minced): Essential for that classic, pungent aroma.
- 1/3 cup all-purpose flour: Thickens the soup to that perfect, creamy consistency.
- 6 cups chicken stock: Forms the flavorful base of the soup.
- 3-4 tsp salt (or to taste): Enhances all the flavors.
- 1/2 tsp black pepper: Adds a touch of spice.
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces): Yukon Golds provide a creamy texture and hold their shape well.
- 5 cups cooked chicken (shredded): The heart of the soup, adding protein and flavor.
- 1 cup frozen peas: Adds a pop of freshness and sweetness.
- 1 cup corn (frozen or canned): Contributes a sweet, comforting flavor.
- 1/2 cup whipping cream: Makes the
- extra creamy and luxurious.
- 1/4 cup parsley (finely chopped, plus more for garnish): Adds a fresh, herbaceous note.
How to Make Chicken Pot Pie Soup recipe: Step-by-Step
Follow these simple steps to create your own pot of comfort:
Step 1: Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Step 2: Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Step 3: Add 1/3 cup flour and stir constantly for 1 minute until golden.
Step 4: Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Step 5: Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Expert Tips for the Best Chicken Pot Pie Soup recipe
Here are a few of my go-to secrets for making this soup extra special:
- Use pre-shredded carrots to save on prep time. This is one of my favorite weeknight hacks!
- Make your own broth for optimal flavoring. Homemade chicken stock really elevates the flavor profile.
Common Mistakes to Avoid
Keep these common pitfalls in mind for the best results:
- Don’t overcook the potatoes or they will become mushy. Aim for tender, but not falling apart.
- Burn the flour and butter mixture. Keep the heat at medium and stir constantly.
Variations to Try
Here are a few variations so that everyone can enjoy this soup:
| Variation | Description |
|---|---|
| Dairy-Free | Substitute coconut milk or other plant-based cream for the heavy cream. |
| Low-Carb/Keto | Replace potatoes with cauliflower florets. |
| Vegetarian | Use vegetable broth and add more mushrooms and hearty vegetables like parsnips. |
Serving Suggestions: Make it a Meal
This soup is hearty enough to be a meal on its own, but here are some ways to make it even more satisfying:
- Serve with crusty bread for dipping.
- Try it with a side of flaky buttermilk biscuits.
Storage Instructions
Here’s how to store your leftover chicken pot pie soup recipe:
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freeze: For longer storage, freeze the cooled soup in freezer-safe containers or bags. If you’ve added cream, be aware that the texture may change slightly upon thawing, but the flavor will still be delicious. To minimize separation, you can whisk the soup vigorously after thawing. It will last for up to 2-3 months in the freezer.
- Thawing: Thaw frozen soup in the refrigerator overnight.
- Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute to ensure even heating.
Frequently Asked Questions
What is the best way to shred a rotisserie chicken?
I like to let the chicken cool slightly, then use two forks to pull the meat apart. You can also use your hands, but be careful, it might still be hot!
Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours. Add the cream and parsley in the last 30 minutes.
What are some good substitutes for potatoes?
Cauliflower, parsnips, or sweet potatoes all work well.
What are the best toppings for Chicken Pot Pie Soup?
Fresh parsley, croutons, or a dollop of sour cream are all delicious.
Can this be made dairy free?
Absolutely! Use coconut milk or another plant-based cream substitute
Why is it called a pot pie?
Because traditionally, it’s baked in a pot with a pie crust on top!
What kind of potatoes should I use?
Yukon Gold potatoes are my favorite for their creamy texture, but Russets will also work.
Can I add other vegetables?
Of course! Green beans, spinach, or kale would be great additions.
Do I have to use heavy cream?
No, you can use half-and-half or milk, but the soup won’t be as rich and creamy.
How do you thicken chicken soup for pot pie?
The flour in this recipe thickens the soup, but you can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end.
What biscuits should I serve with chicken pot pie soup recipe?
I love a classic buttermilk biscuit, but any biscuit will do!
Can you freeze chicken pot pie soup recipe?
Yes, but the texture may change slightly upon thawing.
Can I substitute the chicken?
Sure! Turkey or ham would also be delicious.
Can I make this gluten free?
Yes, just use a gluten-free all-purpose flour blend.
How do I thicken chicken pot pie?
Simmering the soup uncovered for a few minutes will help it thicken, or you can add a cornstarch slurry.
What can you use instead of white wine?
If a recipe calls for white wine, you can substitute with chicken broth, vegetable broth, white grape juice or apple cider vinegar.
What kind of chicken do you use for chicken pot pie soup?
I like to use shredded rotisserie chicken for convenience, but any cooked chicken will work.
How long does chicken pot pie soup last in the fridge?
It will last for 3-4 days in the refrigerator.
Nutrition Information (per serving, approximate):
- Calories: 400
- Protein: 30g
- Fat: 25g
- Carbohydrates: 20g
Conclusion
I hope this chicken pot pie soup recipe brings as much joy to your table as it does to mine. It’s a simple, comforting meal that’s perfect for busy weeknights or cozy weekends. Now I would love to hear from you! Did you try this recipe? What did you think? What variations did you try? Leave a comment below and let me know, I always love to hear your feedback. And if you have any questions, feel free to ask!
