What is traditional chicken pot pie soup and how is it different from regular chicken soup?

Chicken pot pie soup captures the flavors of classic chicken pot pie in a creamy, spoonable soup form. Unlike regular chicken soup, which typically has a clear broth and more liquid, pot pie soup features a rich, thickened base with tender chicken, vegetables like carrots and peas, and often potatoes. It’s designed to taste like the filling of a chicken pot pie without the crust, making it a comforting and hearty meal option.

What vegetables work best in chicken pot pie soup?

The most common vegetables for chicken pot pie soup include carrots, peas, celery, and potatoes, as these mimic the traditional pot pie filling. You can also add green beans, pearl onions, or corn for extra flavor and texture. Choose vegetables that hold up well when cooked in a creamy broth and avoid watery or fast-cooking vegetables that might become mushy.

Can I use different types of potatoes when making chicken pot pie soup?

Yes, Yukon Gold potatoes are preferred because they hold their shape and provide a creamy texture, but Russet potatoes are an acceptable alternative. Avoid waxy potatoes like red potatoes as they may not break down enough to thicken the soup properly. Cut potatoes into bite-sized pieces to ensure even cooking and a balanced texture.

How do I thicken chicken pot pie soup without making it too heavy?

To thicken chicken pot pie soup, a slurry made of cornstarch mixed with cold water works well. Slowly stir the slurry into the simmering soup and cook until the broth thickens but remains smooth. You can also use flour as a thickener, but cornstarch creates a clearer, lighter texture. Avoid heavy creams if you want it lighter; half and half or whole milk are fine substitutes.

Can chicken pot pie soup be frozen for later use?

Yes, chicken pot pie soup freezes well. Allow the soup to cool completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove to prevent curdling. Freezing may slightly change the texture of the potatoes, but the flavors will remain delicious.

Chicken Pot Pie Soup Recipe With Creamy Hearty Flavors

Ingredients

– 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 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)

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Instructions

1-In a large pot or Dutch oven, melt the butter over medium heat.

2-Stir in the carrot, celery, and onion, cooking until softened and slightly browned, about 10 minutes.

3-Add the garlic and cook for 30 seconds until fragrant.

4-Mix in the flour, cooking and stirring for about 1 minute.

5-Pour in the chicken stock and add the potatoes, bay leaf, thyme, and pepper.

6-Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender, stirring occasionally.

7-Stir in the cooked chicken, heavy cream, peas, and corn.

8-Simmer for an additional 5 minutes until everything is heated through.

9-Remove the bay leaf and serve with biscuits, garnished with fresh parsley if desired.

Last Step:

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Notes

🥔 Use Yukon Gold potatoes for a creamy texture, but Russets also work well.
🥕 Feel free to add extra veggies like green beans, asparagus, or pearl onions.
❄️ This soup freezes well for up to a month; thaw overnight in the fridge before reheating.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Soup, Comfort Food
Method: Sautéing, Simmering
Cuisine: American
Diet: Gluten-containing

Nutrition

Serving Size: 1 bowl
Calories: 594 kcal
Sugar: 10 g
Sodium: 547 mg
Fat: 34 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 7 g
Protein: 24 g
Cholesterol: 120 mg