Description
Chicken Pot Pie Soup is a comforting and hearty dish that captures the flavors of the classic chicken pot pie in a warm, creamy soup. Loaded with tender chicken, diced vegetables, and Yukon gold potatoes in a savory broth enriched with cream, this soup is perfect served with fluffy biscuits and optionally garnished with fresh parsley.
Ingredients
Units
Scale
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
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 1/2 cups small diced Yukon gold potatoes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
Other Ingredients
- 2 cups cooked diced or shredded chicken
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen corn
- Biscuits for serving
- fresh chopped parsley for garnish (optional)
Instructions
- Melt the Butter and Sauté Vegetables: In a Dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until they soften and slightly brown, about 10 minutes. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add Flour and Cook: Sprinkle the flour into the pot and stir it in well. Continue cooking for 1 minute to form a roux that will thicken the soup.
- Add Stock 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 together to combine.
- Simmer Until Potatoes are Tender: Bring the soup to a boil, then reduce the heat to low. Let it simmer gently for 15 minutes, stirring occasionally to prevent sticking, until the potatoes are tender.
- Add Chicken and Veggies: Stir in the cooked chicken, heavy cream, frozen peas, and frozen corn. Combine well.
- Finish Cooking and Serve: Bring the soup back to a simmer and cook for an additional 5 minutes until heated through. Remove and discard the bay leaf. Serve the soup hot with biscuits and garnish with fresh chopped parsley if desired.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Substitute heavy cream with half-and-half or milk for a lighter soup, though it may be less creamy.
- Frozen peas and corn can be swapped for fresh or fresh frozen vegetables based on availability.
- For a gluten-free version, use gluten-free flour or a cornstarch slurry instead of all-purpose flour.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
