There are some meals that just feel like a warm hug in a bowl, and for me, chicken pot pie has always been one of them. The creamy, savory goodness filled with tender chicken and veggies is pure comfort. But what if you’re craving that same flavor without all the fuss of a crust? Enter this incredibly easy Chicken Pot Pie Soup! It’s the perfect way to capture all the deliciousness of a classic pot pie in a comforting, soul-warming soup that comes together in a flash. Get ready to have your new favorite weeknight meal!
Why You’ll Love Chicken Pot Pie Soup
- Fast: Seriously, this soup is a weeknight warrior. You can have it on the table in under an hour.
- Easy: No fancy techniques needed here! If you can chop veggies and stir a pot, you can make this soup.
- Giftable: This soup makes an amazing “get well soon” or “new parent” meal. Just ladle it into containers and deliver a bowl of comfort.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone loves the familiar, delicious flavors of chicken pot pie in soup form.
Ingredients
Gather ’round, friends! Here’s what you’ll need to whip up this delightful soup:
- 6 Tbsp unsalted butter: Our flavor base!
- 1 medium yellow onion, chopped: Adds a touch of sweetness.
- 2 medium carrots, thinly sliced: For that classic pot pie color and sweetness.
- 2 celery sticks, finely chopped: Brings a lovely aromatic depth.
- 8 oz mushrooms, sliced: These add a wonderful earthy flavor and texture.
- 3 garlic cloves, minced: Because everything is better with garlic!
- 1/3 cup all-purpose flour: This is our thickener, creating that creamy texture we all love.
- 6 cups chicken stock: The heart of our soup!
- 3-4 tsp salt: Adjust to your taste, of course!
- 1/2 tsp black pepper: For a little kick.
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces: These become wonderfully tender and creamy.
- 5 cups cooked chicken, shredded: Rotisserie chicken is a lifesaver here, but any cooked chicken works!
- 1 cup frozen peas: Sweet pops of green goodness.
- 1 cup corn (frozen or canned): Another burst of sweetness and texture.
- 1/2 cup heavy whipping cream: For that luxurious, creamy finish.
- 1/4 cup parsley, finely chopped, plus more for garnish: A fresh, herbaceous touch to brighten everything up.
How to Make Chicken Pot Pie Soup
Alright, let’s get cooking! This is so simple, you’ll be making it again and again.
- Sauté the Veggies: Melt the butter in a large Dutch oven or soup pot over medium-high heat. Toss in your chopped onion, carrots, and celery. Let them sauté for about 5-7 minutes until they start to soften and get a little golden. This step really builds the flavor foundation.
- Add Mushrooms and Garlic: Now, add in your sliced mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms are softened and have released some of their moisture.
- Stir in the Flour: Sprinkle the flour over the veggies and stir it all together. Cook for just 1 minute, stirring constantly. This toasts the flour slightly and gets it ready to thicken our soup beautifully.
- Add Liquids and Potatoes: Pour in the chicken stock, and then add your sliced potatoes, salt, and pepper. Give it a good stir. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Cover it partially and let it cook for about 12-15 minutes, or until the potatoes are fork-tender.
- Bring it All Together: Now for the best part! Stir in your shredded chicken, frozen peas, corn, heavy whipping cream, and chopped parsley. Let it simmer for about 5 more minutes, just until the peas and corn are heated through and tender. Taste and adjust the salt and pepper as needed. And there you have it – pure comfort in a bowl!
Substitutions & Additions
Feeling creative? This soup is super adaptable!
- Chicken: If you don’t have pre-cooked chicken, you can easily poach or bake some chicken breasts or thighs specifically for this recipe. Or, for a shortcut, try using some leftover crispy oven-baked chicken!
- Veggies: Don’t be afraid to add other veggies! Diced green beans, parsnips, or even some small broccoli florets would be delicious.
- Herbs: Thyme or rosemary would be lovely additions alongside or instead of parsley.
- Creaminess: If you’re looking for a lighter option, you could use half-and-half or even a dairy-free creamer like full-fat coconut milk, though the flavor profile will change slightly.
- For extra zest: A squeeze of lemon juice right before serving can really brighten up the flavors.
Tips for Success
A few little tricks to make your soup even better:
- Don’t overcook the potatoes: You want them tender, but not mushy.
- Taste and adjust seasoning: This is crucial! Chicken stock can vary in saltiness, so always taste before serving.
- Prep ahead: You can chop all your veggies and shred your chicken a day in advance to make the cooking process even faster. This is especially helpful if you’re planning to serve it to guests or as a comforting meal for new parents.
- For a richer flavor: If you have it, using homemade chicken stock will elevate this soup to another level.
How to Store Chicken Pot Pie Soup
Leftovers are the best, right? Here’s how to keep your soup fresh:
- In the refrigerator: Let the soup cool completely, then store it in an airtight container for up to 3-4 days.
- To reheat: Gently warm the soup on the stovetop over low heat, stirring occasionally. You can also reheat it in the microwave. If the soup has thickened too much, you can add a splash of chicken stock or water to reach your desired consistency.
- Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It should last for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat as usual.
FAQs
- Can I make this soup thicker?
- Absolutely! If you prefer a thicker soup, you can make a slurry with a tablespoon of cornstarch mixed with a couple of tablespoons of water and stir it into the simmering soup until thickened. Alternatively, you can add a bit more flour during the initial sautéing step, just be sure to cook it for a minute or two to avoid a raw flour taste.
- What kind of chicken is best?
- Rotisserie chicken is my secret weapon for this soup because it’s already cooked and seasoned, saving so much time. However, any cooked and shredded chicken breast or thigh will work perfectly.
- Can I make this dairy-free?
- You can try substituting the heavy cream with a full-fat, unsweetened coconut milk or a dairy-free creamer. Keep in mind that this will alter the flavor slightly, but it can still be delicious!
- Can I add biscuits on top?
- While this is a soup, it absolutely pairs wonderfully with a side of fluffy buttery melt-in-mouth biscuits! Or, if you’re feeling ambitious, you could even make mini biscuit toppings to bake right on top of individual servings for a deconstructed pot pie experience.
I hope you absolutely adore this Chicken Pot Pie Soup as much as I do. It’s a bowl full of pure comfort and happiness! Don’t forget to follow us on Pinterest for more delicious recipes!
Chicken Pot Pie Soup
Capture all the deliciousness of a classic pot pie in a comforting, soul-warming soup that comes together in a flash. Perfect for weeknights!
Ingredients
Equipment
Method
- Step 1: Melt the butter in a large Dutch oven or soup pot over medium-high heat. Toss in your chopped onion, carrots, and celery. Let them sauté for about 5-7 minutes until they start to soften and get a little golden. This step really builds the flavor foundation.
- Step 2: Now, add in your sliced mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms are softened and have released some of their moisture.
- Step 3: Sprinkle the flour over the veggies and stir it all together. Cook for just 1 minute, stirring constantly. This toasts the flour slightly and gets it ready to thicken our soup beautifully.
- Step 4: Pour in the chicken stock, and then add your sliced potatoes, salt, and pepper. Give it a good stir. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Cover it partially and let it cook for about 12-15 minutes, or until the potatoes are fork-tender.
- Step 5: Now for the best part! Stir in your shredded chicken, frozen peas, corn, heavy whipping cream, and chopped parsley. Let it simmer for about 5 more minutes, just until the peas and corn are heated through and tender. Taste and adjust the salt and pepper as needed. And there you have it – pure comfort in a bowl!
Notes
This soup makes an amazing "get well soon" or "new parent" meal. You can also add other veggies like green beans, parsnips, or broccoli. For extra zest, add a squeeze of lemon juice before serving. Don't overcook the potatoes, and always taste and adjust seasoning before serving.