Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 medium yellow onion, chopped; 2 celery stalks, finely chopped; 2 carrots, sliced; 8 ounces mushrooms, sliced; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 6 cups chicken stock; 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick; 5 cups cooked chicken, shredded; 1 cup frozen peas; 1 cup frozen corn; 1/2 cup heavy whipping cream; 1/4 cup parsley, chopped; 3 1/2 teaspoons salt (to taste); 1/2 teaspoon black pepper

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Oh, friends, let me take you back to a chilly afternoon that perfectly wrapped itself in the warmth and aroma of my very own Chicken Pot Pie Soup. I first discovered this dish during a brisk autumn walk with my kiddos. We stumbled upon a charming little café that hung a sign out front, proclaiming their “Soups of the Day.” Oh, the scents that enveloped us as we stepped inside! The comforting smell of bubbling chicken, fresh herbs, and buttery pastry wafted through the air, begging us to stay.

We ordered the pot pie soup, and as we took our first spoonfuls, it was like a cozy hug on a cold day. The rich flavors danced on our tongues, combining the savory goodness of chicken and vegetables with a creamy finish that was oh-so-cozy. That moment ignited my passion for recreating this deliciousness at home, and now, I invite you into my kitchen to experience the very same joy. Trust me, friends, you’re going to fall in love too!

Why You’ll Love This Recipe

Quick and Easy: Prep and cook in just 30-40 minutes, perfect for a busy weeknight dinner!
Healthy Comfort: Packed with veggies and lean chicken, you can enjoy this guilt-free.
Flavorful and Satisfying: Each spoonful bursts with rich flavors that scream comfort food.
Crowd-Pleasing: Perfect for family dinners or gatherings—everyone will be asking for seconds!
Customizable: Easy to tweak with your favorite ingredients or whatever you have in the fridge!

Recipe Snapshot

Ingredients

6 tablespoons unsalted butter: The foundation of flavor, adding richness to the soup!
1 medium yellow onion, chopped: Brings a sweet undertone and savory aroma.
2 celery stalks, finely chopped: Gives that classic soup crunch and extra flavor.
2 carrots, sliced: Sweetness that balances the savory goodness—plus, they’re pretty!
8 ounces mushrooms, sliced: Earthy flavors that add depth and heartiness.
3 garlic cloves, minced: A must-have for that zesty kick!
1/3 cup all-purpose flour: Thicken up the broth for that creamy pot pie consistency.
6 cups chicken stock: The soul of our soup—go for low sodium if you can!
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick: Tenderness in every spoonful!
5 cups cooked chicken, shredded: For that satisfying protein—any leftover rotisserie works great!
1 cup frozen peas: Little bursts of sweetness that remind me of spring!
1 cup frozen corn: Adds even more sweet crunch, making every bite a treat.
1/2 cup heavy whipping cream: This is where the magic happens—creamy heaven!
1/4 cup parsley, chopped: Freshness is key! It brightens up the whole dish.
3 1/2 teaspoons salt (to taste): Adjust to your liking, as flavors will develop beautifully!
1/2 teaspoon black pepper: A bit of that classic peppery warmth we all crave.

Full recipe card is below.

How to Make It

Step 1: Melt the Butter

Start by melting that glorious butter in a large pot over medium heat. Ahh, the sizzle sounds so inviting!

Step 2: Sauté the Veggies

Add in your chopped onion, celery, and carrots. Sauté for about 5-7 minutes until they soften and the kitchen fills with a delicious aroma. Pro tip: Stir often to avoid any burning!

Step 3: Add the Mushrooms and Garlic

It’s time for the mushrooms and garlic to join the party! Cook for another 5 minutes, until those delicious vegetables are all tender and flavorful.

Step 4: Whisk in the Flour

Now, let’s stir in the flour and cook it for about a minute to form a light roux. This is going to give our soup that luscious thickness we love!

Step 5: Pour in the Chicken Stock

Slowly whisk in the chicken stock! As it bubbles, add your sliced potatoes, salt, and pepper. Bring this beauty to a boil, then reduce the heat to let it simmer for 12-15 minutes until the potatoes are tender.

Step 6: Add Chicken, Peas, and Corn

Stir in the shredded chicken, frozen peas, and sweet corn, letting it all simmer for 5 more minutes. The colors alone will capture your heart—what a feast for the eyes!

Step 7: Finish with Cream and Parsley

Pour in the heavy cream and stir in that fresh parsley. Give it a taste and adjust your seasoning if needed. Let it gently simmer another 1-2 minutes before serving. Can you smell that? I can!

Pro Tips for Success

Use a Rotisserie Chicken: For an easy shortcut, grab one on your way home!
Make it Gluten-Free: Swap the all-purpose flour for cornstarch or a gluten-free blend.
Boost the Flavor: A dash of white wine adds a nice depth when whisking in the stock.
Experiment with Herbs: Adding thyme, rosemary, or bay leaves can create even richer flavor layers!

Flavor Variations

Feel free to get playful! Toss in some spinach or kale for extra veggies and nutrients. Switch it up with sweet potatoes instead of Yukon Golds, or add some hot sauce for a cheeky kick! You can even swap the chicken for turkey if you want to go festive!

Serving Suggestions

Serve your Chicken Pot Pie Soup in big, warm bowls, perhaps with a slice of buttery crusty bread on the side for dipping—pure bliss! Pair it with a crisp green salad or your favorite cracker. For drinks, a warm apple cider or a light white wine complements this cozy dish beautifully!

Make-Ahead & Storage

Want to prep ahead? Chop your veggies and store them in the fridge for up to two days. The soup, once made, can be stored in an airtight container in the fridge for up to 4 days.

Leftovers

Leftover soup means leftover love! Transform it into a delightful casserole by topping it with puff pastry and baking until golden, or mix it with rice for a tasty lunch the next day!

Freezing

Yes, you can freeze this soup! Let it cool completely, then transfer it to freezer-safe containers or bags. It lasts for about 3 months! Just be sure to remove as much air as possible before sealing.

Reheating

For reheating, the stovetop is my go-to method for even warmth. If you’re short on time, the microwave works just fine, too. Just add a splash of chicken stock or water to prevent it from drying out!

FAQs

Can I make this soup vegetarian?
Absolutely! Just substitute the chicken with your favorite plant-based proteins and use vegetable stock instead.

How can I make this soup spicier?
Add a pinch of red pepper flakes or a splash of hot sauce while cooking for that extra zing!

Can I use fresh vegetables instead of frozen?
You can! Just remember to cook the fresh veggies longer to achieve that tender texture.

What if I don’t have heavy cream?
Substitute whole milk or half and half for a lighter version—just keep in mind the soup will be less creamy.

Final Thoughts

As we cozy up with our bowls of Chicken Pot Pie Soup, let’s remember that food is so much more than just a meal—it’s a warm embrace, a cherished memory, and a way of connecting with those we love. Embrace this recipe, let it fill your home with its heartwarming smells, and, most importantly, enjoy every spoonful. Happy cooking, dear friends!