Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up!
POT PIE IN A POT!
If you are a fan of pot pie, wait until you try this Chicken Pot Pie Soup! It has all your favorite ingredients as the traditional but made into a creamy and tasty soup. This is super comforting for those cooler nights when you want something easy to throw together but tastes like you’ve gone through a lot of trouble to make. This has become a family staple and ends up on our fall and winter menu at least twice a month if not more! We just can’t get enough. If you are wanting a new and comforting soup to add to your meal rotation, then you have to try my Chicken Pot Pie Soup recipe.
FREQUENTLY ASKED QUESTIONS:
It’s just like the name suggests. It’s thought that the name arose simply because it was a savory pie made in a pot. The pot pie goes back centuries with there being one version or another that is similar to what we know today. Some believe a version of pot pie with a simple crust goes back to the Roman Empire. It was a way to use up leftover meat with some vegetables that were on hand.
I really like to use Yukon Gold potatoes since they are so creamy. However, you can also use Russet potatoes as well.
Absolutely! You can add green beans, asparagus, pearl onions or really any vegetable you like.
Heavy cream produces a richer and thicker soup. But you can also use half and half if you want or even milk. I do not cook with alternative milks so I can’t say how they would hold up. If you try it, please let me know!
You can actually make this soup into a thicker pot pie filling. To do this, you’ll just need some cornstarch and water. Mix three tablespoons of cornstarch with three tablespoons of water until combined well. Pour this into the soup. Turn the heat up to high. Stir regularly and you should see it thicken. Then you can top with a pie crust (cut some slits) and bake at 350F degrees for about 15-20 minutes until crust is golden brown.
Yes. Let the soup cool completely. Place in a freezer container or bag and then in the freezer. This should keep for up to a month or a bit longer. Let defrost in the refrigerator overnight and you can reheat on the stovetop or microwave. This will also keep in the refrigerator, in an airtight container, for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- all-purpose flour
- chicken stock
- bay leaf
- heavy cream
- frozen peas
- frozen corn
- biscuits, for serving
HOW TO MAKE CHICKEN POT PIE SOUP:
In a large pot, melt the butter over medium heat. Stir in the carrot, celery, and onion. Stir occasionally until softened and slightly browned, about 10 minutes. Finally, add the garlic and cook for about 30 seconds more, stirring constantly. You should just start to smell the garlic. We don’t want it to burn. Garlic tastes bitter when it’s burned.
Add the flour to the pot and stir well. Cook and stir for about a minute.
Next, pour in the stock and add the potatoes. Stir in the bay leaf, thyme, and pepper.
Bring to a boil, reduce the heat to low and then simmer for about 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan. Finally, add the cooked chicken, heavy cream, peas, and corn. Stir to combine. At this point, get your biscuits going in the oven.
Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
WANT MORE DELICIOUS RECIPES?
Chicken Pot Pie Soup (+Video)
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- Fresh chopped parsley for garnish optional
- In a dutch oven or large stockpot, melt the butter over medium heat.
- Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- Add the flour to the pot and mix it in, cook for 1 minute.
- Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
- Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This can be frozen, see my tips above.
- Heavy cream can be substituted with half and half or milk.
- You can add other vegetables to this if you like, see my tips above.
- The biscuits are optional but great to serve with this soup.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.