Creamy Chicken Pot Pie Soup

This hearty chicken pot pie soup brings all the comfort of a traditional pot pie without the fuss of making crust. The rich, creamy broth loaded with tender chicken and vegetables delivers that classic pot pie flavor in every spoonful while being much quicker to prepare on busy weeknights.

I first made this soup during a particularly cold winter when my family was craving comfort food but I lacked the time for a full pot pie. Now it has become our most requested dinner whenever the temperature drops or someone needs a bit of culinary comfort.

Ingredients

• Unsalted butter: Forms the rich base for sautéing vegetables and creating the roux that thickens the soup
• Yellow onion: Adds aromatic sweetness that deepens as it cooks
• Carrots: Provide natural sweetness and beautiful color that brightens the soup
• Celery: Contributes subtle flavor and texture essential to the traditional pot pie profile
• Mushrooms: Deliver umami depth and meaty texture making the soup more substantial
• Garlic cloves: Infuse aromatic notes throughout the broth
• All purpose flour: Creates the perfect thickening agent when cooked with butter
• Chicken stock: Forms the flavorful foundation look for low sodium varieties to control saltiness
• Yukon gold potatoes: Maintain their shape while becoming tender and buttery
• Cooked chicken: Provides protein and hearty texture use rotisserie chicken for convenience
• Frozen peas: Add bright color and sweet pops of flavor
• Corn kernels: Contribute subtle sweetness and textural contrast
• Whipping cream: Creates silky richness and mellows the flavors
• Fresh parsley: Brightens the entire dish with herbaceous notes

Step-by-Step Instructions

Create The Flavor Base:

Melt butter in a dutch oven over medium high heat until foaming then add onion celery and carrots. Cook for a full 5 to 7 minutes, stirring occasionally until vegetables soften and begin turning golden. This initial cooking releases their natural sugars and creates depth of flavor.

Add Mushrooms And Aromatics:

Add the sliced mushrooms and minced garlic continuing to cook for 5 additional minutes. The mushrooms will release moisture then begin to brown while the garlic becomes fragrant but not burnt. Pay attention to the garlic as it can quickly burn and turn bitter.

Create The Thickening Roux:

Sprinkle flour over the vegetables and stir constantly for exactly one minute. The flour must cook long enough to lose its raw taste but not so long that it browns excessively. This creates the foundation for a silky textured soup.

Develop The Broth:

Pour in the chicken stock and add potatoes salt and pepper bringing the mixture to a boil before reducing to a simmer. Partially cover to help the potatoes cook evenly allowing them to become tender but not falling apart approximately 12 to 15 minutes. Test a potato piece with a fork to ensure proper doneness.

Complete The Soup:

Add the shredded chicken frozen vegetables cream and parsley then allow everything to gently simmer for 5 more minutes. This final cooking step brings all flavors together while heating the added ingredients through without overcooking. Give a final taste and adjust seasonings before serving.

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The whipping cream is what transforms this from a regular chicken soup into something truly special. I discovered this after trying various alternatives like milk and half and half the richness of the cream creates that signature pot pie filling texture that makes everyone come back for seconds.

Make Ahead Options

This soup actually improves with time as the flavors meld together overnight. You can prepare it up to three days before serving and store in the refrigerator in an airtight container. When reheating you may need to add a splash of additional stock or water as the soup will thicken considerably in the refrigerator. Bring it back to temperature slowly over medium low heat stirring occasionally to prevent scorching on the bottom.

Perfect Pairings

While this soup is substantial enough to enjoy on its own freshly baked biscuits are the ideal companion. The biscuits can be dunked into the creamy broth or used to soak up every last drop from your bowl. For a lighter accompaniment a simple green salad dressed with a tangy vinaigrette provides pleasant contrast to the rich creamy soup. Fresh fruit for dessert completes the meal with a refreshing sweet note.

Customization Ideas

This recipe welcomes adaptations based on what you have available. Leftover roasted turkey works beautifully in place of chicken especially after holidays. For a dairy free version substitute the butter with olive oil and replace the cream with coconut milk or cashew cream. The flavor profile will change slightly but still remain delicious. Feel free to incorporate additional vegetables like green beans sweet potatoes or leeks depending on seasonal availability and personal preference.

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Frequently Asked Questions

→ What gives the soup its creamy texture?

The creamy texture comes from a combination of butter, flour, and whipping cream, which create a rich and velvety base.

→ Can I use fresh peas and corn instead of frozen?

Yes, fresh peas and corn work perfectly. Just adjust the cooking time slightly to ensure they are tender.

→ How do I thicken the soup if needed?

If the soup is too thin, you can mix a small amount of cornstarch with water and stir it into the soup while simmering.

→ What can I serve with this soup?

This soup pairs wonderfully with freshly baked biscuits, crusty bread, or a simple side salad for a complete meal.

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat it on the stove and add extra stock if needed.