Delicious Chicken Pot Pie Soup Recipe

Introduction

This delicious Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a creamy, hearty soup. It’s perfect for chilly days when you want something both satisfying and easy to make. With tender chicken, vegetables, and a rich broth, it’s a family-friendly favorite.

Ingredients

• 1/4 cup butter
• 1/2 medium onion, chopped
• 2 sticks celery, chopped
• 3 cloves garlic, minced
• 6 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy or whipping cream
• 1 pound Russet potatoes, peeled and diced
• 2 cups frozen mixed vegetables
• 1/2 teaspoon Italian seasoning
• 2 cups cooked chicken, shredded (rotisserie works great)
• Salt and pepper, to taste
• Biscuits (optional, for serving)

Instructions

1. Step 1: Melt the butter in a soup pot over medium heat, then add the chopped onion and celery. Sauté for 5 minutes until softened.
2. Step 2: Stir in the minced garlic and flour, cooking and stirring frequently for 1 to 2 minutes to remove the raw flour taste.
3. Step 3: Gradually whisk in the chicken broth until the flour is fully dissolved.
4. Step 4: Add the heavy cream, diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring the soup to just under a boil, then reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar. Let it simmer for 15 minutes, stirring occasionally.
5. Step 5: Stir in the shredded chicken and cook for another 5 minutes, or until the potatoes are tender. If the soup is too thick, add a splash more chicken broth to reach your desired consistency.
6. Step 6: Season with salt and pepper to taste. Serve hot with biscuits on the side if you like.

Tips & Variations

• Use leftover roasted chicken or a rotisserie chicken to save time and add extra flavor.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add chopped fresh herbs like thyme or parsley at the end for a fresh herbal note.
• Feel free to swap frozen mixed vegetables with fresh seasonal veggies or frozen peas and carrots.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. You can add a splash of broth or cream if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat gently before serving.

Can I freeze Chicken Pot Pie Soup?

It’s best to avoid freezing soups with cream as the texture can change. If you want to freeze, omit the cream and add it fresh when reheating.

Delicious Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

5 from 53 reviews

This comforting Chicken Pot Pie Soup combines all the classic flavors of a chicken pot pie in a hearty, creamy soup form. Loaded with tender shredded chicken, diced potatoes, mixed vegetables, and a rich creamy broth, it’s perfect for a cozy meal. Served with optional biscuits, this soup is easy to make and great for warming up on chilly days.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 1/4 cup butter
• 1/2 medium onion, chopped
• 2 sticks celery, chopped
• 3 cloves garlic, minced
• 6 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy/whipping cream

Vegetables & Seasoning

• 1 pound Russet potatoes, peeled and diced
• 2 cups frozen mixed vegetables
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste

Protein

• 2 cups cooked chicken (rotisserie or shredded)

Optional

• Biscuits, for serving

Instructions

1. Sauté Aromatics: Melt the butter in a soup pot over medium heat, then add the chopped onion and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
2. Add Garlic and Flour: Stir in the minced garlic and flour, cooking while stirring often for 1-2 minutes to remove the raw flour taste and create a roux base for the soup.
3. Incorporate Chicken Broth: Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
4. Add Cream and Vegetables: Add the heavy cream, diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring the soup just to a boil, then reduce heat to a gentle simmer. Cover the pot with the lid slightly ajar and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
5. Add Chicken and Finish Cooking: Stir in the shredded cooked chicken. Continue cooking for 5 more minutes or until the potatoes are tender and the soup is thick and creamy. Add extra chicken broth if you prefer a thinner consistency.
6. Season and Serve: Season the soup generously with salt and pepper to taste. Serve hot with optional biscuits on the side for a complete, comforting meal.

Notes

• Use rotisserie chicken or leftover cooked chicken for convenience.
• You can substitute frozen mixed vegetables with fresh vegetables if preferred.
• If the soup becomes too thick, add additional chicken broth or water to reach the desired consistency.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
• Serve with warm biscuits, crusty bread, or crackers for an extra comforting touch.

Keywords: Chicken Pot Pie Soup, creamy chicken soup, comfort food, easy chicken soup, homemade soup, fall soup recipe