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This chicken pot pie soup transforms the classic comfort dish into a cozy, spoonable meal that satisfies all your chicken pot pie cravings without the fuss of making pastry. The rich, velvety broth packed with tender chicken, vegetables, and herbs delivers that nostalgic pot pie flavor in every warming spoonful.
I first created this soup during a particularly cold January when my family was craving chicken pot pie but I lacked the energy for pie crust. The soup was such a hit that it quickly replaced the traditional version in our regular rotation.
Ingredients
- Unsalted butter: creates the rich foundation for this soup while giving you control over the saltiness
- Yellow onion: provides the aromatic base that builds depth of flavor
- Carrots: add natural sweetness and beautiful color to brighten the soup
- Celery: contributes subtle flavor and a tender crunch that complements the other vegetables
- Mushrooms: bring an earthy umami quality that makes the soup taste more complex
- Garlic cloves: infuse warmth and subtle pungency that enhances all other flavors
- All purpose flour: thickens the soup to that perfect creamy consistency
- Chicken stock: forms the savory liquid base better than water for maximum flavor
- Salt and pepper: the essential seasonings that bring all flavors into focus
- Yukon gold potatoes: hold their shape while adding hearty substance and velvety texture
- Cooked chicken: provides protein and that classic pot pie flavor use rotisserie for convenience
- Frozen peas: add pops of sweetness and bright color that make the soup inviting
- Corn kernels: contribute a pleasant sweetness and textural contrast
- Whipping cream: creates luxurious richness without making the soup too heavy
- Fresh parsley: brightens the entire dish with its clean herbaceous notes
Step-by-Step Instructions
- Sauté The Aromatics:
- Melt butter in a dutch oven over medium high heat then add onion celery and carrots. Cook for 5 to 7 minutes stirring occasionally until the vegetables soften and develop a light golden color. This initial cooking releases their natural sugars and builds the flavor foundation.
- Add Mushrooms And Garlic:
- Add the sliced mushrooms and minced garlic to the pot and continue cooking for another 5 minutes stirring occasionally. The mushrooms will release moisture then begin to brown slightly which develops their savory flavor while the garlic becomes fragrant without burning.
- Create The Roux:
- Sprinkle flour over the vegetable mixture and stir constantly for 1 full minute. The flour will coat the vegetables and begin to toast slightly turning golden. This quick cooking eliminates any raw flour taste while creating the thickening agent for your soup.
- Build The Soup Base:
- Pour in the chicken stock and add potatoes salt and pepper. Bring everything to a boil then reduce to a simmer and partially cover the pot. Cook for 12 to 15 minutes until the potatoes are just fork tender. The partial cover allows some evaporation while still maintaining heat for efficient cooking.
- Finish The Soup:
- Add the shredded chicken frozen peas corn heavy cream and parsley to the pot. Return to a gentle simmer and cook for 5 more minutes until the peas and corn are heated through and tender. Taste and adjust the seasonings adding more salt or pepper as needed before removing from heat.
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The Yukon gold potatoes are truly the secret weapon in this recipe. Unlike russets which can fall apart I discovered through much testing that Yukons maintain their shape while developing a buttery texture that perfectly complements the creamy broth.
Making Ahead and Storage
This soup actually improves with time as the flavors meld together in the refrigerator. You can make it up to 2 days ahead then gently reheat on the stovetop over medium low heat. For longer storage let the soup cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating frozen soup thaw overnight in the refrigerator then warm slowly adding a splash of fresh cream to restore the silky texture.
Easy Substitutions
While this recipe is perfect as written life sometimes requires flexibility. Boneless skinless chicken thighs can replace breast meat for richer flavor. Sweet potatoes offer a nutritious alternative to Yukon golds with a slightly sweeter profile. Dairy free guests can enjoy this with full fat coconut milk instead of heavy cream though the flavor will have subtle tropical notes. For gluten free diets substitute the all purpose flour with a one to one gluten free blend or cornstarch slurry added toward the end of cooking.
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Serving Suggestions
Serve this hearty soup in wide shallow bowls to showcase all the colorful ingredients. Freshly baked biscuits are the perfect accompaniment for dipping but a crusty French bread or flaky croissants work beautifully too. For a complete meal add a simple side salad dressed with vinaigrette to cut through the richness. During special occasions I sometimes serve this soup in individual ramekins topped with a round of puff pastry for an elegant deconstructed pot pie presentation that always impresses guests.
Frequently Asked Questions
- → What can I serve alongside chicken pot pie soup?
Freshly-baked biscuits, crusty bread, or a simple green salad pair wonderfully with this soup.
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for 3-4 days. Reheat gently on the stove and adjust seasoning as needed.
- → Can I use leftover chicken?
Absolutely! Shredded rotisserie chicken or any cooked chicken works perfectly for this recipe.
- → Can I freeze the soup?
Yes, you can freeze the soup. However, leave out the cream during freezing and add it in when reheating for the best texture.
- → How do I thicken the soup further?
If you prefer thicker soup, you can mash some of the potatoes or add a little cornstarch slurry while simmering.