why make this recipe

Chicken Pot Pie Soup combines all the comforting flavors of a traditional pot pie into a warm, creamy soup. It’s perfect for cooler days when you need something hearty and satisfying. This recipe is easy to prepare and packed with nutrients from vegetables and chicken. Plus, it’s a great way to use leftover chicken, making it both delicious and economical!

how to make Chicken Pot Pie Soup

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

Directions :

Melt the butter in a large pot over medium heat.
Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until they are softened.
Add the flour and cook for 1 minute to make a light roux.
Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
Bring the mixture to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
Stir in the shredded chicken, peas, and corn, and simmer for an additional 5 minutes until heated through.
Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to your taste and simmer for another 1-2 minutes before serving.

how to serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup hot in bowls. You can add a sprinkle of fresh parsley on top for a nice touch. For extra flavor and heartiness, consider serving it with crusty bread or biscuits on the side.

how to store Chicken Pot Pie Soup

To store Chicken Pot Pie Soup, let it cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. If you’d like to store it for a longer period, you can freeze it in freezer-safe containers for up to 2-3 months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Chicken Pot Pie Soup

Use pre-cooked rotisserie chicken to save time.
Feel free to add or substitute vegetables based on your preference, such as green beans or corn.
If you like a thicker soup, you can add more flour or let it simmer longer to reduce.

variation

You can make a vegetarian version of this soup by omitting the chicken and using vegetable stock instead. Add more hearty vegetables, like potatoes and beans, for additional protein.

FAQs

1. Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken. Just cook it separately and shred it before adding it to the soup.

2. How can I make it gluten-free?
To make Chicken Pot Pie Soup gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.

3. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but Yukon Golds provide a nice creamy texture. You can also use Russet potatoes, but keep in mind they will be more starchy.

Chicken Pot Pie Soup