Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe is a cozy, hearty dish that combines tender vegetables, shredded chicken, and a creamy broth in one delicious bowl. Perfect for cold weather or when you’re craving comfort food, this soup is packed with flavor and easy to make. Featuring ingredients like carrots, celery, Yukon gold potatoes, and a blend of savory seasonings, this recipe offers a simple yet filling meal. Ready in under an hour, it’s ideal for busy weeknights or meal prep. Plus, it’s customizable with your favorite vegetables or proteins for a personal touch. Perfect for anyone looking for a satisfying, warming dish that’s both easy and delicious!

Ingredients:

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery stalks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 lb 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 heavy whipping cream
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Instructions:

1. Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
2. Stir in the mushrooms and garlic and cook for another 5 minutes, allowing them to soften.
3. Sprinkle in the flour and cook for 1 minute, stirring constantly until it turns golden.
4. Gradually add the chicken stock, sliced potatoes, salt (3 1/2 tsp, or to taste), and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for 12-15 minutes or until the potatoes are tender.
5. Add the shredded chicken, peas, corn, heavy cream, and parsley. Stir and return to a simmer. Cook for another 5 minutes, or until the peas and corn are tender. Taste and adjust seasoning with salt and pepper.
6. Remove from heat and serve, garnished with extra parsley.

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Tips

• For extra richness, consider adding a bit more cream or a splash of half-and-half.
• If you prefer a thicker soup, you can add a bit more flour, or use an immersion blender to blend part of the soup for a creamy texture.

Variations and Substitutions

• Swap out Yukon gold potatoes for russet or red potatoes for a different flavor and texture.
• Use rotisserie chicken or leftover turkey instead of freshly cooked chicken for a quicker option.
• If you’re looking for a lighter version, replace the heavy cream with milk or a non-dairy milk of your choice.

FAQs

Can I freeze Chicken Pot Pie Soup?
Yes, this soup freezes well! Just let it cool completely before transferring to an airtight container. Freeze for up to 3 months and reheat on the stove or in the microwave.

Can I make this recipe ahead of time?
Absolutely! The flavors develop even more after sitting for a few hours or overnight in the fridge. Just reheat on the stove before serving.

Serving Suggestions

• Serve with a warm slice of crusty bread or a side salad for a well-rounded meal.
• Top with shredded cheese or serve alongside a flaky biscuit for a more indulgent experience.

Why You’ll Love This Recipe

This Chicken Pot Pie Soup combines all the comfort of a traditional pot pie but in a cozy, soup form. The creamy base, tender vegetables, and shredded chicken come together in a hearty dish that’s perfect for any chilly evening. Plus, it’s easy to make and can be customized to suit your preferences!