Chicken Pot Pie Soup: A Comforting Culinary Delight
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With chicken and vegetables in a creamy broth, this chicken pot pie soup has all of the flavor you love from the comfort-food classic in cozy soup form.
There’s a restaurant near our home famous for its chicken pot pie soup, and locals rave about it.
As a passionate soup lover, I was eager to explore what makes this chicken pot pie soup so special.
If you enjoy homemade chicken pot pie or chicken pot pie casserole and love soup as much as I do, this recipe is a must-try! It shares a comforting essence with my chicken and gnocchi soup, but with more veggies taking center stage.
Although it’s officially spring, the weather in Ohio is still quite unpredictable. Thus, there’s ample time to indulge in this delightful soup before the grilling season fully begins!
How to Make Chicken Pot Pie Soup
If you can chop potatoes and onions, you can certainly make this soup!
Ingredients You’ll Need
To ensure the soup captures the authentic taste of chicken pot pie, we’ll incorporate a generous amount of vegetables. Here’s what you’ll need:
- 1 pound Yukon Gold potatoes
- 8 ounces cremini mushrooms
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced or sliced into coins
- 1 (15.25 ounce) can sweet corn, drained
- 1 cup frozen peas
Feel free to adjust the vegetables according to your preferences. Alternatives like green beans, celery, sweet potatoes, and broccoli can work wonderfully as well.
Additionally, you’ll need:
- 3 tablespoons olive oil
- 4 tablespoons salted butter
- Heaping ½ cup flour
- 2 quarts chicken stock (low sodium preferred)
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- Additional salt and pepper to taste
- Minced fresh parsley, for garnish (optional)
Low-sodium chicken stock is preferable, as it allows for better control of salt content. However, use what you have on hand!
For the chicken, rotisserie is an excellent choice. Leftover roasted turkey from the holidays can also serve as a great substitute.
If heavy cream isn’t available, half-and-half can be used, noting that the broth won’t be as rich and creamy.
Making This Soup
Start by peeling and dicing the potatoes. Soak them in a bowl of cold water while continuing with the recipe.
Next, clean the mushrooms and cut them into wedges. For smaller mushrooms, quarter them, and for larger ones, cut into sixths or eighths, or slice them if you prefer.
Add 1 tablespoon of the olive oil to a Dutch oven over medium-high heat. Sauté the mushrooms with a pinch of salt until they’ve reduced in size and are golden in spots.
Remove the mushrooms to a bowl and set aside.
Return the pot to medium heat, adding the remaining olive oil and butter. Cook the diced onion and carrot until the onion is tender and translucent.
Add the garlic, cooking for an additional minute. Sprinkle in the flour, stirring to coat the vegetables, and cook for another 1-2 minutes, stirring constantly.
Slowly pour in the chicken stock and drain the potatoes before adding them to the pot along with the salt, pepper, and thyme.
Bring the soup to a simmer and let it cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Next, add the corn, peas, chicken, sautéed mushrooms, and cream. Cook for an additional 5-10 minutes, until everything is thoroughly warmed. Sample the soup, adjusting salt and pepper as needed.
Garnish with fresh parsley before serving, if desired.
Serving Suggestions
If the crust is your favorite part of chicken pot pie, you must serve this soup with biscuits!
Buttermilk drop biscuits, Bisquick biscuits, or 7UP biscuits are all easy options to prepare while the soup simmers.
Alternatively, cut puff pastry into squares, brush with egg wash, and bake for a flaky crust-like side with your soup.
Make-Ahead and Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave until hot.
For meal prep, make the soup as instructed but omit the cream. Cool and store in the refrigerator for up to 3 days or freeze for up to a month. When ready to serve, bring the soup to a simmer and then add the cream, cooking for an additional 5-10 minutes until heated through.
