Chicken Pot Pie Soup is the ultimate comfort food for any season, offering a warm and cozy meal that feels like a hug in a bowl. This dish captures the nostalgic, savory flavors of a traditional chicken pot pie but eliminates the need for a crust or lengthy baking time.
Table of Contents
Why You Will Love This Recipe
You will love this Chicken Pot Pie Soup because it combines the creamy, hearty nature of a stew with the convenience of a one-pot stovetop meal. It is perfect for busy weeknights since the total cooking time is less than an hour, and it effectively uses leftover chicken to minimize food waste. This recipe delivers all the satisfaction of a classic pot pie with significantly less effort and preparation.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 5 cups chicken stock
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup half and half cream
- 1 bay leaf
- 1/4 cup fresh parsley, finely chopped
Step-by-Step Instructions
- Sauté the Aromatics: In a large Dutch oven or stock pot, melt the unsalted butter over low to medium heat. Add the chopped onions, celery, and carrots. Sauté the vegetables for approximately 4 to 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Create the Base: Sprinkle the flour over the sautéed vegetables and stir well to combine. Continue cooking and stirring for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock while whisking constantly to ensure there are no lumps.
- Simmer the Potatoes: Season the liquid with sea salt, black pepper, and the bay leaf. Add the sliced Yukon gold potatoes to the pot. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are just tender when pierced with a fork.
- Finish the Soup: Stir in the frozen peas, corn, and half and half cream. Add the shredded cooked chicken and bring the soup back to a simmer. Let it cook for another 10 minutes to ensure the chicken is heated through and the flavors are well blended. Remove the bay leaf and garnish with fresh parsley before serving.
Expert Tips / Pro Tips
To make this Chicken Pot Pie Soup even faster, you can use a store-bought rotisserie chicken. Simply shred the meat and add it during the final step. Another time-saving strategy is to substitute the fresh carrots with a bag of frozen mixed vegetables, which eliminates the need for peeling and dicing. For the best texture, ensure your potatoes are sliced uniformly so they cook at the same rate.
While the base recipe is classic, you can easily customize it to your preferences. If you want a more herbaceous flavor profile, consider adding dried oregano, thyme, or basil during the simmering process. For a richer soup, you can substitute the half and half with heavy cream. If you prefer a different starch, red potatoes or even chopped sweet potatoes can be used in place of Yukon gold, though cooking times may vary slightly.
Serving Suggestions
This soup is best served with a side that mimics the traditional pot pie crust. Topping your bowl with warm, flaky biscuits or honey wheat buns provides that perfect bread-to-soup ratio. For a more rustic experience, serve it alongside a loaf of homemade ciabatta bread, which is excellent for dipping and soaking up the creamy broth.
Store any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, do so gently on the stovetop over medium-low heat to prevent the cream from curdling. If the soup has thickened too much in the fridge, add a splash of chicken stock or water to loosen it. While you can freeze this soup, be aware that the texture of the potatoes and the cream base may change slightly upon thawing.
Nutrition Information
| Nutrient | Amount Per Serving (Approx. 2 Cups) |
| Calories | 340 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 780mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 26g |
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Sauté the Aromatics: In a large Dutch oven or stock pot, melt the unsalted butter over low to medium heat. Add the chopped onions, celery, and carrots. Sauté the vegetables for approximately 4 to 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.6 tablespoons unsalted butter, 1 cup onion, 2 carrots, 2 sticks celery, 3 cloves garlic
- Create the Base: Sprinkle the flour over the sautéed vegetables and stir well to combine. Continue cooking and stirring for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock while whisking constantly to ensure there are no lumps.1/3 cup all-purpose flour, 5 cups chicken stock
- Simmer the Potatoes: Season the liquid with sea salt, black pepper, and the bay leaf. Add the sliced Yukon gold potatoes to the pot. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are just tender when pierced with a fork.3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 bay leaf, 1 lb Yukon gold potatoes
- Finish the Soup: Stir in the frozen peas, corn, and half and half cream. Add the shredded cooked chicken and bring the soup back to a simmer. Let it cook for another 10 minutes to ensure the chicken is heated through and the flavors are well blended. Remove the bay leaf and garnish with fresh parsley before serving.1 cup frozen peas, 1 cup corn, 1/2 cup half and half cream, 4 cups cooked chicken, 1/4 cup fresh parsley
Notes
FAQ
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by adding the vegetables, stock, potatoes, and seasonings to the crockpot first. However, it is recommended to whisk the flour with a bit of cold stock before adding, or create a roux on the stove first. Add the cream, peas, corn, and cooked chicken during the last 30 minutes of cooking.
What is the best type of chicken to use?
Cooked chicken breasts are excellent for shredding, but a mix of white and dark meat from a roasted chicken provides the best depth of flavor. Leftover roasted chicken is the most convenient option for this recipe.
How do I make the soup thicker?
If you prefer a thicker consistency, you can increase the flour amount slightly or temper in a small amount of cornstarch slurry (cornstarch mixed with cold water) during the final simmering stage. Letting the soup sit for a few minutes after cooking also helps it thicken naturally.
Can I use fresh peas and corn instead of frozen?
Absolutely. If using fresh peas and corn, add them at the same time you add the potatoes to ensure they have enough time to soften and cook through properly.