Chicken Pot Pie Soup

Enjoy the Hearty Comfort of Chicken Pot Pie Soup

Immerse yourself in the comforting flavors of Chicken Pot Pie Soup, a creamy and hearty dish that captures all the essence of traditional chicken pot pie without the fuss of a crust. This soup is perfect for anyone looking for a comforting meal on a chilly day or whenever you need a touch of home-cooked warmth.

Paired with freshly-baked biscuits, this soup turns any meal into a cozy feast. Whether you're settling down for a quiet evening or gathering with friends and family, this recipe offers a delicious way to bring everyone together.

Creamy Delight: A Soup That Feels Like Home

This Chicken Pot Pie Soup is not just delicious; it's a hug in a bowl. With its rich, creamy texture and chunks of tender chicken, it's a full meal that satisfies both hunger and the soul.

Here’s everything you need to know to make this delightful soup, with tips to ensure it's perfect every time.

Pro Tips for a Perfect Chicken Pot Pie Soup:

1. Rich Base: Start with a roux of butter and flour to give your soup a creamy and thick base.
2. Layer Flavors: Sauté your vegetables before adding the broth to deepen the soup’s flavor.
3. Simmer Gently: Cook your potatoes in the broth until just tender to maintain their texture.
4. Finish with Freshness: Add cream and parsley at the end of cooking for freshness and a rich, creamy texture.
5. Serve Hot: This soup is best enjoyed hot, right off the stove, with a sprinkle of fresh parsley for garnish.

Chicken Pot Pie Soup Recipe:

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Servings: 10
• Equipment: Dutch oven or large soup pot

Indulge in the creamy, comforting goodness of this easy-to-make soup that brings the classic flavors of chicken pot pie to your table without any hassle.

Ingredients:

• 6 tablespoon unsalted butter
• 1 medium yellow onion, chopped (1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 oz mushrooms, sliced (white or brown)
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 6 cups chicken stock
• 3-4 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 lb Yukon gold potatoes, peeled and sliced ¼” thick
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• ½ cup whipping cream
• ¼ cup parsley, finely chopped, plus more for garnish

Directions:

1. Sauté Vegetables: In a large pot, melt butter over medium-high heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened. Include mushrooms and garlic; continue to sauté for 5 more minutes.
2. Prepare the Roux: Stir in flour and cook for one minute until golden.
3. Simmer the Soup: Pour in chicken stock and add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook for 12-15 minutes, or until potatoes are tender.
4. Add Remaining Ingredients: Stir in chicken, peas, and corn. Pour in whipping cream and parsley. Return to a simmer for 5 more minutes, or until everything is heated through and vegetables are tender.
5. Final Seasoning: Adjust salt and pepper to taste. Remove from heat.

Ready to Serve!

Ladle the Chicken Pot Pie Soup into bowls, garnish with fresh parsley, and serve hot, ideally with a side of warm biscuits. This soup is sure to become a new favorite, bringing all the comfort of chicken pot pie in a bowl.

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📖 Recipe