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Chicken Pot Pie Soup Recipe

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4.1 from 14 reviews

Chicken Pot Pie Soup is a comforting and hearty soup that combines tender chicken, vegetables, and creamy broth reminiscent of the classic pot pie filling. Made with a flavorful mix of diced carrots, celery, onions, garlic, potatoes, and peas in a rich chicken stock base thickened with flour and finished with cream, this soup is perfect for serving alongside flaky biscuits for a cozy meal.

Ingredients

Soup Base

  • 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

Broth and Vegetables

  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper

Proteins and Add-ins

  • 2 cups cooked diced or shredded chicken
  • ½ cup heavy cream
  • 1 cup frozen peas
  • ½ cup frozen corn

To Serve

  • Biscuits for serving
  • Fresh chopped parsley for garnish (optional)

Instructions

  1. Prepare the Vegetables: In a dutch oven or large stockpot, melt the butter over medium heat to create a flavorful base.
  2. Sauté Aromatics: Add the diced carrot, celery, and onion to the melted butter, stirring occasionally until the vegetables have softened and browned slightly, about 10 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
  3. Create the Roux: Sprinkle in the all-purpose flour and stir to combine with the vegetables and butter. Cook the mixture for about 1 minute to remove the raw flour taste and begin thickening the soup.
  4. Add Broth and Potatoes: Pour in the chicken stock and add the diced Yukon gold potatoes. Season with the bay leaf, dried thyme, and black pepper. Stir everything to combine well.
  5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  6. Incorporate Chicken and Cream: Add the cooked chicken, heavy cream, frozen peas, and frozen corn to the pot. Stir thoroughly to combine all ingredients.
  7. Finish Cooking: Return the soup to a simmer and cook for an additional 5 minutes to warm all the components through and develop the flavors. Remove and discard the bay leaf.
  8. Serve: Ladle the soup into bowls and optionally garnish with fresh chopped parsley. Serve hot with warm biscuits on the side for a complete meal.

Notes

  • For best results, use cooked chicken such as leftover roasted or rotisserie chicken.
  • Yukon gold potatoes are preferred for their creamy texture but any waxy potato works well.
  • Adjust the thickness by adding more chicken stock if the soup is too thick or simmering longer to thicken further.
  • Fresh vegetables can be substituted for frozen peas and corn if preferred.
  • To make this dish gluten free, substitute all-purpose flour with a gluten free flour blend or cornstarch slurry.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://lauracooks.com/chicken-pot-pie-soup-recipe/