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This hearty chicken pot pie soup transforms a classic comfort food into an easy-to-make weeknight meal. The familiar flavors of traditional chicken pot pie come together in a creamy, satisfying soup that delivers all the nostalgic taste without the fuss of making a crust.
I first made this soup during a particularly busy holiday season when I wanted the comfort of chicken pot pie without the time commitment. Now it's become our family's go-to meal whenever anyone needs a little extra comfort or warmth.
Ingredients
- Unsalted butter: forms the rich foundation of flavor for sautéing the vegetables
- Yellow onion: adds sweetness and depth as it softens and caramelizes slightly
- Carrots: provide natural sweetness and bright color; choose firm ones with vibrant orange color
- Celery: adds a subtle aromatic quality that balances the richness
- Mushrooms: create meaty texture and umami depth; white button work perfectly but cremini add more flavor
- Garlic cloves: infuse aromatic depth; use fresh for the best flavor
- All-purpose flour: thickens the soup, creating that signature pot pie texture
- Chicken stock: forms the flavorful base; homemade is best but high-quality store-bought works well
- Salt: enhances all the flavors throughout the cooking process
- Black pepper: adds gentle warmth and spice
- Yukon gold potatoes: hold their shape while becoming creamy; look for smooth, firm potatoes
- Cooked chicken: provides hearty protein; rotisserie chicken makes this recipe extra convenient
- Frozen peas: add bright color and sweet flavor
- Corn kernels: contribute sweet pops of texture in every bite
- Whipping cream: creates the luxurious velvety finish that makes this soup special
- Fresh parsley: brightens the rich soup with color and fresh flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat your dutch oven over medium-high heat and melt the butter completely until it starts to foam. Add the onion, celery, and carrots, stirring occasionally to prevent burning. The key here is patience; allow them to cook for the full 5–7 minutes until they begin to turn golden around the edges. This builds essential flavor foundation.
- Add Mushrooms and Garlic:
- Add the sliced mushrooms and minced garlic to the pot. Stir everything together, making sure the garlic is distributed throughout to prevent it from burning. Continue cooking for 5 minutes until the mushrooms release their moisture and begin to brown slightly. The mushrooms will reduce in volume significantly.
- Create the Roux:
- Sprinkle the flour evenly over the vegetable mixture. Stir constantly for the full minute to cook out the raw flour taste. The mixture will become thick and paste-like as it coats the vegetables. This step is crucial for a smooth soup without lumps.
- Build the Soup Base:
- Pour in the chicken stock gradually while stirring continuously to prevent lumps from forming. Add the sliced potatoes, salt, and pepper then bring everything to a gentle boil. Reduce to a simmer and partially cover, allowing steam to escape. Cook for 12–15 minutes, testing a potato piece with a fork to ensure it's tender but not falling apart.
- Finish the Soup:
- Add the shredded chicken, frozen peas, corn, whipping cream, and parsley to the pot. Stir gently to incorporate everything without breaking up the potatoes. Bring back to a gentle simmer and cook for 5 more minutes until the vegetables are heated through and tender. Taste and adjust the seasoning if needed.
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The whipping cream is my secret weapon in this recipe. I discovered its importance after trying to substitute milk one time when I was out of cream. The soup was good but lacked that silky richness that makes everyone go back for seconds. Now I always keep shelf-stable whipping cream in my pantry for soup emergencies.
Storing and Reheating
This soup stores beautifully in the refrigerator for up to 5 days. Keep it in airtight containers to preserve freshness. The flavors actually develop and improve overnight, making it perfect for meal prep. When reheating, be gentle: use medium-low heat on the stovetop, stirring occasionally to prevent scorching. If the soup thickens too much while stored, simply add a splash of chicken broth when reheating.
Make It Your Own
The beauty of this recipe is how adaptable it is to what you have on hand. No mushrooms? Skip them entirely or substitute with more carrots and celery. Dairy-free guests can enjoy this with full-fat coconut milk instead of cream. Short on time? Use pre-chopped vegetables from the grocery store and rotisserie chicken. Looking for extra nutrition? Add a handful of baby spinach in the final minute of cooking.
Serving Suggestions
While this soup is hearty enough to be a complete meal on its own, pairing it with homemade biscuits takes it to another level. The biscuits serve the same purpose as the traditional pot pie crust—perfect for dipping into the creamy broth. For a lighter meal, serve with a simple green salad dressed with vinaigrette to cut through the richness of the soup. During special occasions, I serve this in bread bowls, which delights both children and adults alike.
The History Behind The Comfort
Chicken pot pie has roots dating back to ancient Rome but became popular in America during colonial times. This soup version maintains all the nostalgic flavors while adapting to our modern, faster-paced lifestyle. Many families, including mine, have memories associated with pot pie, often serving it during cold weather or when someone feels under the weather. This soup carries that same emotional connection while being considerably easier to prepare.
Frequently Asked Questions
- → Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken works perfectly. Just shred or chop it into bite-sized pieces before adding it to the soup.
- → How can I make this soup thicker?
To thicken the soup further, you can mix a tablespoon of flour or cornstarch with a bit of cold water to make a slurry, then stir it into the soup while simmering.
- → Can I substitute the heavy cream?
Yes, you can use half-and-half or even milk for a lighter version, although the soup may be less creamy.
- → What can I pair with this soup?
This soup pairs wonderfully with freshly baked biscuits, crusty bread, or a side salad for a complete meal.
- → How should I store leftovers?
Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.