Chicken Pot Pie Soup Recipe

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Chicken pot pie soup is creamy, comforting, and hearty. It offers all the delicious flavors of a classic chicken pot pie without the hassle of making a crust. This dish is perfect for family dinners, cozy nights in, or even gatherings with friends. With its rich flavor profile and creamy texture, this Chicken Pot Pie Soup Recipe is sure to become a favorite in your household.

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Why You’ll Love This Recipe

• Easy to Make: This soup comes together quickly and requires minimal prep time. Perfect for busy weeknights!
• Comforting Flavor: The combination of tender chicken, vegetables, and creamy broth makes each spoonful feel like a warm hug.
• Versatile Ingredients: Customize the recipe with your favorite vegetables or use leftover chicken to make it even easier.
• Feeding a Crowd: This recipe yields 10 servings, making it ideal for meal prep or feeding a large family.
• Perfect Pairing: Serve with freshly-baked biscuits for an extra touch of comfort.

Tools and Preparation

Before you get started on the Chicken Pot Pie Soup Recipe, make sure you have the right tools at hand. These will help you create the perfect soup with ease.

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Essential Tools and Equipment

• Dutch oven or soup pot
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Importance of Each Tool

• Dutch oven or soup pot: Provides even heat distribution and allows for simmering without burning.
• Sharp knife: Ensures precise chopping of vegetables for consistent cooking.
• Measuring cups and spoons: Guarantees accurate ingredient quantities for the best flavor.

Ingredients

For the Soup Base

• 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)

For Thickening and Flavor

• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 tsp salt (or to taste)
• 1/2 tsp black pepper

For the Hearty Fillings

• 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)

For Creaminess and Garnish

• 1/2 cup whipping cream
• 1/4 cup parsley (finely chopped, plus more for garnish)

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté the Vegetables

1. Heat a dutch oven or soup pot over medium/high heat.
2. Melt in 6 Tbsp butter.
3. Add chopped onion, chopped celery, and sliced carrots.
4. Sauté for 5–7 minutes, stirring occasionally until softened and lightly golden.

Step 2: Add Mushrooms and Garlic

1. Add sliced mushrooms and minced garlic to the pot.
2. Sauté for another 5 minutes until softened.

Step 3: Thicken the Soup Base

1. Sprinkle in 1/3 cup flour.
2. Stir constantly for about 1 minute until golden.

Step 4: Combine Broth and Potatoes

1. Pour in 6 cups chicken stock along with sliced potatoes.
2. Season with 3 1/2 tsp salt (or to taste) and 1/2 tsp black pepper.
3. Bring mixture to a boil then reduce heat to a simmer.
4. Partially cover and cook for about 12–15 minutes until potatoes are tender.

Step 5: Final Touches

1. Stir in shredded chicken, frozen peas, frozen corn, whipping cream, and parsley.
2. Bring back to a simmer, cooking for another 5 minutes until peas and corn are tender.
3. Season to taste with additional salt and pepper before removing from heat.

Enjoy your homemade Chicken Pot Pie Soup!

How to Serve Chicken Pot Pie Soup Recipe

Serving chicken pot pie soup is a delightful experience. This creamy and hearty soup pairs wonderfully with various accompaniments that enhance its flavors.

With Freshly-Baked Biscuits

• Freshly-baked biscuits are perfect for dipping into the soup, adding a buttery texture that complements the creamy broth.

Topped with Croutons

• Crunchy croutons provide a delightful contrast to the smooth soup. They can be homemade or store-bought for convenience.

Served with Side Salads

• A light side salad, such as a garden or Caesar salad, adds freshness and balances the richness of the soup.

Garnished with Fresh Herbs

• A sprinkle of parsley or thyme on top not only adds color but also enhances the flavor profile of the chicken pot pie soup.

Accompanied by Garlic Bread

• Warm garlic bread is an excellent choice for soaking up every last drop of this comforting soup.

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How to Perfect Chicken Pot Pie Soup Recipe

Perfecting your chicken pot pie soup is easy with a few simple tips to elevate your dish.

• Use good quality chicken stock – A rich chicken stock will enhance the overall flavor of your soup.
• Sauté vegetables until golden – This step brings out their natural sweetness, making your soup more flavorful.
• Adjust seasoning to taste – Always taste your soup before serving and adjust salt and pepper as needed for optimal flavor.
• Incorporate seasonal vegetables – Adding vegetables like peas or corn keeps the dish fresh and vibrant.
• Let it simmer – Allowing the soup to simmer helps all the flavors meld together beautifully.
• Serve immediately – For the best texture and flavor, enjoy your chicken pot pie soup right after cooking.

Best Side Dishes for Chicken Pot Pie Soup Recipe

Pairing side dishes with your chicken pot pie soup enhances the meal experience. Here are some great options:

1. Garlic Mashed Potatoes – Creamy mashed potatoes complement the richness of the soup perfectly.
2. Cornbread Muffins – Sweet cornbread muffins add a delightful texture and flavor contrast.
3. Roasted Vegetables – Seasonal roasted veggies provide added nutrients and bring vibrant colors to your plate.
4. Cheesy Breadsticks – Warm breadsticks topped with cheese are perfect for dipping in your hearty soup.
5. Caesar Salad – The crisp greens and tangy dressing create a refreshing balance to the creamy soup.
6. Stuffed Bell Peppers – These add a fun twist and are filled with delicious flavors that pair well with chicken pot pie soup.

Common Mistakes to Avoid

When making Chicken Pot Pie Soup, it’s easy to overlook certain details. Here are some common mistakes to be aware of.

• Using too much flour – Adding excessive flour can lead to a thick, gummy soup. Stick to the recommended amount for the right consistency.
• Not seasoning adequately – Underseasoning can make your soup bland. Taste as you go and adjust salt and pepper according to your preferences.
• Skipping the sauté step – Neglecting to sauté your vegetables can result in a less flavorful base. Take the time to cook them until softened for maximum taste.
• Overcooking the potatoes – If you cook potatoes too long, they may become mushy. Just simmer until they’re tender but still hold their shape.
• Ignoring garnish options – Skipping fresh herbs or additional toppings can make your soup less appealing. Consider garnishing with parsley or croutons for added flavor and texture.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool before sealing for best results.

Freezing Chicken Pot Pie Soup Recipe

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of the container, as the soup will expand when frozen.

Reheating Chicken Pot Pie Soup Recipe

• Oven – Preheat the oven to 350°F (175°C), place soup in an oven-safe dish, cover, and heat for about 20-25 minutes.
• Microwave – Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.
• Stovetop – Warm over medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about this Chicken Pot Pie Soup Recipe.

Can I make Chicken Pot Pie Soup ahead of time?

Yes! This soup can be made ahead of time and stored in the refrigerator or freezer. It actually tastes even better the next day as flavors meld.

What can I substitute for chicken?

You can use turkey or even a plant-based protein if you prefer a vegetarian option. Just ensure it’s cooked before adding it to the soup.

How do I thicken Chicken Pot Pie Soup?

If you prefer a thicker consistency, you can add more flour or cornstarch mixed with water while simmering. Alternatively, blend some of the soup and mix it back in.

Can I add other vegetables?

Absolutely! Feel free to customize by adding your favorite vegetables such as green beans or bell peppers for added flavor and nutrition.

What should I serve with Chicken Pot Pie Soup?

This soup pairs wonderfully with freshly baked biscuits or crusty bread. You could also enjoy it with a simple salad on the side.

Final Thoughts

This Chicken Pot Pie Soup Recipe offers all the comfort of traditional chicken pot pie without any fuss. Its creamy texture and hearty ingredients make it perfect for cozy nights or family gatherings. Feel free to customize with your favorite veggies or proteins for an even more tailored dish. Give it a try; you won’t be disappointed!

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Chicken Pot Pie Soup

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• Author: Grace
• Total Time: 45 minutes
• Yield: Serves approximately 10 1x

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Description

Indulge in the ultimate comfort food with this Chicken Pot Pie Soup Recipe. This creamy, hearty soup captures all the classic flavors of a traditional chicken pot pie but skips the crust for a quicker, cozy meal. Perfect for chilly evenings or family gatherings, this dish is loaded with tender chicken, vibrant vegetables, and a luscious broth that warms you from the inside out. Simple to prepare and incredibly satisfying, it’s sure to become a staple in your kitchen. Serve it alongside freshly-baked biscuits or garlic bread for an extra touch of warmth and comfort.

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Ingredients

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• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced
• 2 celery sticks, chopped
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 1 lb Yukon gold potatoes, sliced
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream
• Fresh parsley for garnish

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Instructions

1. In a Dutch oven over medium-high heat, melt the butter. Add the onion, carrots, and celery; sauté for 5–7 minutes until softened.
2. Stir in the mushrooms and garlic; cook for an additional 5 minutes.
3. Sprinkle in the flour and stir constantly for about 1 minute until golden.
4. Gradually add chicken stock and potatoes; season with salt and pepper. Bring to a boil then reduce to simmer for about 12–15 minutes until potatoes are tender.
5. Stir in shredded chicken, peas, corn, whipping cream, and parsley; simmer for another 5 minutes until heated through.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 4g
• Sodium: 860mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 19g
• Cholesterol: 75mg