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Dive into a bowl of pure comfort with this incredible chicken pot pie soup recipe. It takes all the rich, creamy, and savory flavors of a classic chicken pot pie and transforms them into an easy, hearty soup.
The history of chicken pot pie in America dates back to colonial times, blending Old World recipes with New World ingredients, as detailed by the Jackson Mississippi Virtual Library.
This satisfying meal is perfect for busy weeknights, offering a delicious way to enjoy your favorite comfort food without the crust. Get ready for a flavorful journey that will warm you from the inside out.
Why You’ll Love This Chicken Pot Pie Soup
This amazing chicken pot pie soup recipe quickly becomes a family favorite for many reasons. It captures all the beloved flavors you expect from a traditional pot pie, but in a simpler, one-pot format. This makes it an ideal choice for cozy, chilly evenings when you crave something wholesome and warm.
- Quick & Easy: Prepare a comforting meal in under an hour with minimal fuss.
- Classic Flavors: Enjoy rich, creamy, and savory notes reminiscent of your favorite pot pie.
- Ultimate Comfort: Perfect for cozy nights, this soup warms you right up.
- Dietary Adaptable: Easily adjust ingredients to fit various dietary preferences.
- Meal Prep Friendly: Makes excellent leftovers that taste even better the next day.
Ingredients
Gather these simple ingredients to create a truly delicious chicken pot pie soup recipe. Each component plays a vital role in building that classic, comforting flavor profile.
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- Fresh chopped parsley for garnish (optional)
Notes & Substitutions
For the best results, use Yukon Gold potatoes because they hold their shape well while still becoming tender and creamy. If you prefer, Russet potatoes also work, just ensure they are peeled and diced evenly. You can easily adjust the richness of this chicken pot pie soup by swapping heavy cream for half & half or even whole milk. Feel free to incorporate other vegetables like diced green beans or sliced mushrooms for added flavor and nutrition. Using a store-bought rotisserie chicken is a fantastic shortcut, saving you time without sacrificing taste. Always taste and adjust seasonings like salt and pepper as you cook, ensuring it perfectly suits your palate.
Equipment
You don’t need fancy tools to whip up this amazing chicken pot pie soup recipe. Just a few kitchen essentials will do the trick.
- Large Dutch oven or stockpot: Perfect for simmering and combining all ingredients.
- Sharp knife and cutting board: Essential for dicing your vegetables precisely.
- Measuring cups and spoons: To ensure accurate ingredient proportions.
- Sturdy ladle: For easy and safe serving of your hot, delicious soup.
Instructions
Follow these step-by-step instructions to create a delicious and hearty chicken pot pie soup recipe. Making this comforting meal is straightforward, perfect for any home cook.
Step 1: Sauté Aromatics. In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced carrot, celery, and onion. Stir occasionally and cook them until they soften and slightly brown, about 10 minutes. This step builds the flavor foundation for your soup.
Step 2: Add Garlic. Stir in the minced garlic. Cook for just 30 seconds until it becomes fragrant, stirring constantly to prevent burning. Fresh garlic adds a wonderful aromatic depth.
Step 3: Create a Roux. Sprinkle the all-purpose flour into the pot with the vegetables. Mix it thoroughly, cooking for 1 minute. This creates a roux, which will thicken your soup beautifully.
Step 4: Whisk in Stock. Gradually pour in the chicken stock, whisking continuously to prevent lumps. Ensure the mixture is smooth before proceeding. This liquid base starts forming the creamy texture.
Step 5: Add Potatoes and Seasonings. Stir in the diced Yukon Gold potatoes, bay leaf, dried thyme, and black pepper. Give everything a good stir to combine all the flavors. These seasonings are key to that classic pot pie taste.
Step 6: Simmer Until Tender. Bring the soup to a boil, then immediately reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent any ingredients from sticking to the bottom of the pan.
Step 7: Stir in Chicken and Cream. Once the potatoes are tender, add the cooked diced or shredded chicken and the heavy cream to the pot. Stir gently to incorporate them fully into the soup.
Step 8: Add Frozen Vegetables. Fold in the frozen peas and frozen corn. These add a touch of sweetness and vibrant color to the soup.
Step 9: Heat Through. Continue to simmer for another 5 minutes, or until all the ingredients are thoroughly warmed through. Ensure everything is hot and bubbling gently.
Step 10: Serve Hot. Carefully discard the bay leaf from the soup. Ladle the hearty chicken pot pie soup recipe into bowls and serve immediately. Garnish with fresh chopped parsley if desired, and enjoy with warm biscuits or crusty bread.
Pro Tips & Troubleshooting
Achieving the perfect chicken pot pie soup recipe is easy with a few helpful hints. Remember to avoid burning the garlic, as this can give your soup a bitter taste. Cook it just until fragrant, about 30 seconds. Stir the soup frequently, especially after adding the flour and once it starts to thicken, to prevent sticking and scorching on the bottom of your pot. Always taste your soup before serving and adjust the seasoning to your personal preference, adding more salt or pepper as needed. Ensure your potatoes are fully tender before adding the cream; if added too early, they may become tough. For a perfect soup consistency, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if you desire a thicker result.
Serving, Storage & Variations
This versatile chicken pot pie soup recipe is wonderful on its own, but also shines with a few thoughtful additions or modifications.
Serving Suggestions
Serve your warm and comforting chicken pot pie soup with flaky, buttered biscuits or some crunchy crackers. A sprinkle of fresh parsley or chives adds a lovely pop of color and freshness. Pair this hearty soup with a simple green salad dressed with a light vinaigrette for a balanced meal.
Storage Instructions
Allow your soup to cool completely before transferring it to an airtight container. You can refrigerate the leftovers for 3-4 days.
The USDA provides comprehensive guidance on safely storing cooked chicken to prevent foodborne illness.
For longer storage, freeze the soup in freezer-safe containers for up to 1 month. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop or in the microwave until warmed through.
Variations
Easily change up this chicken pot pie soup by swapping the chicken for leftover cooked turkey, especially after holidays. Incorporate additional vegetables such as sliced mushrooms, green beans, or even spinach for extra nutrients and flavor. If you prefer a traditional pot pie, simply reduce the amount of stock slightly and make the mixture thicker, then top with a pastry crust and bake. To make it dairy-free, use a plant-based milk and a dairy-free butter alternative, thickening with a cornstarch slurry if needed.
Nutrition Information
This nutrition information for this chicken pot pie soup recipe is an estimate and may vary based on specific ingredients and serving sizes. It’s provided for informational purposes only.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450-550 kcal |
| Carbohydrates | 40-50 g |
| Protein | 30-35 g |
| Fat | 20-25 g |
Please note: This is an estimated nutritional value. For precise calculations, we recommend using your preferred online nutrition calculator with the exact brands and quantities of ingredients you use.
Frequently Asked Questions
- What potatoes are best for this soup?
Yukon Gold potatoes are ideal because they hold their shape and become creamy. Russet potatoes also work well if diced evenly.
- Can I use other vegetables in this chicken pot pie soup recipe?
Yes, feel free to add your favorite vegetables like green beans, mushrooms, or sweet potatoes. Adjust cooking times as needed.
- How can I lighten up the creaminess?
You can substitute heavy cream with half & half or even whole milk for a lighter consistency.
- What if my soup isn’t thick enough?
To thicken the soup, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup until thickened.
- Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely before freezing in airtight, freezer-safe containers for up to one month.
Conclusion
This hearty and comforting chicken pot pie soup recipe brings all the beloved flavors of a classic dish to your table with incredible ease. It’s the perfect solution for a comforting weeknight meal, adaptable to your family’s preferences and dietary needs. So go ahead, give this simple yet satisfying recipe a try. You’ll love gathering around the table to enjoy a warm, wholesome bowl of this delightful soup.
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