Creating a flavorful Chicken Pot Pie Soup has become one of my favorite culinary adventures. It beautifully blends the comfort of a traditional chicken pot pie into a cozy, hearty soup. Whether it’s a chilly weeknight or a casual family gathering, this dish offers a satisfying warmth that brings everyone together. Its creamy texture and rich flavors make you feel right at home, inviting you to savor each spoonful.

Why you’ll love this dish

This Chicken Pot Pie Soup is a delightful choice that combines ease and comfort. It’s perfect for busy weeknights when you want something hearty without spending hours in the kitchen. With its budget-friendly ingredients, you can whip up this creamy delight without breaking the bank. Plus, kids love it! The combination of tender chicken, potatoes, and vegetables will have even the pickiest eaters asking for seconds.

"This soup is a gamechanger! It tastes just like a chicken pot pie, and the whole family devoured it!" – A Happy Home Cook

The cooking process explained

Making this Chicken Pot Pie Soup is a simple and rewarding process. You’ll be sautéing flavorful vegetables, simmering ingredients to perfection, and creating a creamy base that elevates this dish. The recipe involves a few key steps: sautéing, simmering, and combining all your ingredients into a beautiful bowl of warmth that feels like a hug in soup form.

What you’ll need

Gathering your ingredients is the first step to a successful Chicken Pot Pie Soup. Here’s what you’ll need to bring this comforting dish to life:

• 6 Tbsp unsalted butter
• 1 medium yellow onion (1 cup chopped)
• 2 medium carrots (thinly sliced into rings)
• 2 celery sticks (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” thick pieces)
• 5 cups cooked chicken (shredded)
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream
• 1/4 cup parsley (finely chopped, plus more for garnish)

Feel free to customize your veggies based on what you have on hand, or try substituting with your favorites!

Step-by-step instructions

Now, let’s bring everything together. Follow these steps for a perfect Chicken Pot Pie Soup:

1. Heat a dutch oven or soup pot over medium-high heat. Add the 6 Tbsp of butter, swirling it until melted.
2. Toss in the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until they soften and turn golden.
3. Mix in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until softened.
4. Sprinkle the 1/3 cup of flour over the mixture and stir constantly for about a minute until it becomes golden.
5. Gradually add the 6 cups of chicken stock along with the sliced potatoes, 3 1/2 tsp salt (adjust to taste), and 1/2 tsp black pepper. Bring to a boil, then reduce the heat to a simmer. Cover partially and cook for 12-15 minutes or until the potatoes are tender.
6. Add the shredded chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup parsley. Simmer for an additional 5 minutes until everything is heated through and juicy. Don’t forget to season to taste with extra salt and pepper before removing it from heat.

Best ways to enjoy it

Serving this Chicken Pot Pie Soup can be just as fun as making it. A sprinkle of fresh parsley on top adds a beautiful touch. Pair it with a crusty bread or fluffy biscuits for dipping, and you’ve got a meal that feels like a warm hug. For an extra layer of flavor, consider topping it off with a bit of shredded cheese or crispy fried onions.

Storage and reheating tips

If you have leftovers (which is unlikely, but just in case!), this soup stores well. Allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, pour it into a pot over medium heat, stirring occasionally. You can also freeze it for up to 2-3 months; just make sure to leave some space for expansion in your container. Always reheat gently, ensuring it gets hot all the way through to maintain its creamy goodness.

Helpful cooking tips

Cooking is all about enjoying the process, and there are a few tips that can help you elevate this dish. For enhanced flavor, use homemade chicken stock if available; it brings a rich depth you won’t get from store-bought. If time allows, let the soup simmer longer to blend the flavors even further. Don’t be afraid to modify the vegetables based on what’s in season or your family’s preferences.

Recipe variations

Get creative with this Chicken Pot Pie Soup! Consider adding some different veggies, like green beans or bell peppers, or swap in different herbs like thyme or rosemary for a unique twist. For a creamier version, add a little more heavy cream or some shredded cheese. You can even experiment with different proteins, such as turkey or even a plant-based substitute, if you’re looking for lighter options.

Common questions

How long does this Chicken Pot Pie Soup take to make?

This hearty soup typically takes about 30-40 minutes from start to finish, making it an excellent choice for a weeknight meal.

Can I use raw chicken instead of cooked chicken?

Yes, you can use raw chicken. Just chop it into bite-sized pieces and add it after sautéing the vegetables. Cook it through before adding the flour.

What should I do if the soup is too thick?

If your soup is thicker than you like, simply stir in some additional chicken stock or broth until it reaches your desired consistency.

Is it safe to freeze Chicken Pot Pie Soup?

Absolutely! Just be sure to cool it completely before freezing, and keep it in an airtight container. It will stay good for 2-3 months in the freezer.

This Chicken Pot Pie Soup embodies everything that’s comforting about home cooking. It wraps you in warmth and satisfaction, perfect for sharing with loved ones or simply enjoying on a cozy evening at home.

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