This Chicken Pot Pie Soup is So Comforting and Delicious!
There is just something about chicken pot pie that is so great this time of year, right? That creamy, gravy-like sauce filled with chicken and veggies and of course baked in between flaky pie crusts. It is pretty heavenly!
As much as I love traditional chicken pot pie, there might be something I like even better because it is even easier for me to make and get all the same comforting, cozy vibes and that is chicken pot pie soup.
You cook this all up in one pot and start by cooking your veggies like onion, carrots and celery in some butter to soften them up.
You add some mushrooms and garlic and cook them until they are golden, which brings tons of rich flavor to the dish. Next you add some flour to create a roux which will thicken the soup. You then add your potatoes and chicken stock and simmer for about 15 minutes until the potatoes are tender. Last, you add your chicken and some peas and corn, heavy cream and some fresh parsley, which brings a lovely, bright flavor to the soup. Cook for about five more minutes and your soup is ready to enjoy.
If you are someone who is gluten-free, this is the perfect soup for you. You will simply thicken your soup with a cornstarch/water mixture instead of flour and you will be good to go! This delicious, one-pot soup is so great all on it’s own, but is particularly great with the biscuits I posted about last week. The flaky, buttery biscuits give you the same vibe as a flaky pot pie crust would. Or you could simply use your favorite dinner rolls or even something like sourdough bread toast to dip in your soup. It is nearly impossible for me to not dip bread or something similar (like tortilla chips in chicken tortilla soup!) in my soups.
With the big holidays coming up right around the corner, one of the things I really love about this meal is that it is a great way to use up other meats you serve at these holiday meals. For example, substituting in chopped turkey or ham for the chicken to make other versions of pot pies.
I love getting the $5 rotisserie chickens from Costco and this soup is going to be my new go-to way to use the leftover chicken I pick off the bone since this soup tastes great with light or dark meat. We always seem to gobble down the first chicken meal when that rotisserie chicken gets straight home, hot and ready from Costco, then I always pick the chicken off and use it for something else like chicken noodle soup. This soup is going to be the chicken noodle contender and my kids love this soup even more. It seems you could even use a couple of cans of canned chicken in a pinch as well.
This soup is quite a lot faster than waiting for a chicken pot pie to bake in the oven--you can heat it all up on the stovetop in just 30 minutes. Have you ever tried chicken pot pie soup? Does it sound like something you would try or would you rather just have the real deal? Please share your thoughts in the comments below.
6 tablespoons unsalted butter
1 medium yellow onion 1 cup chopped
2 medium carrots thinly sliced into rings
2 celery sticks finely chopped
8 ounces white or brown mushrooms sliced
3 garlic cloves minced
1/3 cup all-purpose flour
6 cups chicken stock
3 4 teaspoons 3-4 salt (or to taste)
1/2 teaspoon black pepper
1 pound yukon gold potatoes peeled and sliced into 1/4” thick pieces.
5 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
1/4 cup parsley finely chopped, plus more for garnish
Directions:
Add Recipe to Cook'n
As much as I love traditional chicken pot pie, there might be something I like even better because it is even easier for me to make and get all the same comforting, cozy vibes and that is chicken pot pie soup.
You cook this all up in one pot and start by cooking your veggies like onion, carrots and celery in some butter to soften them up.
You add some mushrooms and garlic and cook them until they are golden, which brings tons of rich flavor to the dish. Next you add some flour to create a roux which will thicken the soup. You then add your potatoes and chicken stock and simmer for about 15 minutes until the potatoes are tender. Last, you add your chicken and some peas and corn, heavy cream and some fresh parsley, which brings a lovely, bright flavor to the soup. Cook for about five more minutes and your soup is ready to enjoy.
If you are someone who is gluten-free, this is the perfect soup for you. You will simply thicken your soup with a cornstarch/water mixture instead of flour and you will be good to go! This delicious, one-pot soup is so great all on it’s own, but is particularly great with the biscuits I posted about last week. The flaky, buttery biscuits give you the same vibe as a flaky pot pie crust would. Or you could simply use your favorite dinner rolls or even something like sourdough bread toast to dip in your soup. It is nearly impossible for me to not dip bread or something similar (like tortilla chips in chicken tortilla soup!) in my soups.
With the big holidays coming up right around the corner, one of the things I really love about this meal is that it is a great way to use up other meats you serve at these holiday meals. For example, substituting in chopped turkey or ham for the chicken to make other versions of pot pies.
I love getting the $5 rotisserie chickens from Costco and this soup is going to be my new go-to way to use the leftover chicken I pick off the bone since this soup tastes great with light or dark meat. We always seem to gobble down the first chicken meal when that rotisserie chicken gets straight home, hot and ready from Costco, then I always pick the chicken off and use it for something else like chicken noodle soup. This soup is going to be the chicken noodle contender and my kids love this soup even more. It seems you could even use a couple of cans of canned chicken in a pinch as well.
This soup is quite a lot faster than waiting for a chicken pot pie to bake in the oven--you can heat it all up on the stovetop in just 30 minutes. Have you ever tried chicken pot pie soup? Does it sound like something you would try or would you rather just have the real deal? Please share your thoughts in the comments below.
Chicken Pot Pie Soup
Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits. Author: Natasha Kravchuk Recipe Type: $20-$24 Total Time: 45 minutes
Prep time:
Cook time:
Serving size: 10
Calories per serving: 246
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 246
6 tablespoons unsalted butter
1 medium yellow onion 1 cup chopped
2 medium carrots thinly sliced into rings
2 celery sticks finely chopped
8 ounces white or brown mushrooms sliced
3 garlic cloves minced
1/3 cup all-purpose flour
6 cups chicken stock
3 4 teaspoons 3-4 salt (or to taste)
1/2 teaspoon black pepper
1 pound yukon gold potatoes peeled and sliced into 1/4” thick pieces.
5 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
1/4 cup parsley finely chopped, plus more for garnish
Directions:
Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Add 1/3 cup flour and stir constantly for 1 minute until golden.
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Source: natashaskitchen.com
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Add 1/3 cup flour and stir constantly for 1 minute until golden.
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
blog comments powered by Disqus
- www.natashaskitchen.com
- www.flickr.com
- www.pixabay.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
