Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delicious way to enjoy all of the flavors you love in a pot pie, in an easy soup recipe, made in one pot, in only 35 minutes! This family-favorite is delicious served with warm biscuits to dip in the soup, or crackers served on the side.
Ingredients
- ¼ cup unsalted butter
- 1 cup carrots, peeled & chopped
- 1 cup onions, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound Yukon gold potatoes, diced into ¼ inch pieces
- 1 pound cooked and shredded chicken breasts, click link for easy Instant Pot recipe, or use rotisserie chicken
- 1 cup frozen peas
- 1 cup frozen corn kernels
- ½ cup heavy cream
Instructions
- Heat the butter in a large skillet, or dutch oven, over medium heat.
- Once the butter is melted, add the carrots, onions and celery, cook for 7-8 minutes.
- Add the garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in chicken broth and turn the heat up on the stove until the broth begins to boil.
- Add the thyme, salt, black pepper and potatoes, and bring the soup back to a boil.
- Cover, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender.
- Add the shredded chicken, peas, corn and heavy cream. Stir to combine.
- Simmer for 5 minutes, then remove the soup from the heat and serve with additional salt and pepper, to taste.
Notes
- To make this recipe gluten free, use cornstarch instead of flour. Because cornstarch’s thickening abilities are much stronger than flour, you will only need half the amount of cornstarch. So for this recipe, you’ll only need 2 tablespoons plus 2 teaspoons cornstarch, instead of 1/3 cup flour.
- To make this soup dairy-free, leave out the heavy cream and replace the butter with olive oil.
- To make this soup vegetarian, replace the chicken with a pound of sliced mushrooms and replace the chicken broth with vegetable broth. Cook the mushrooms with the carrots, onions and celery.
- Use leftover turkey, instead of chicken – this recipe is perfect for using up leftover Thanksgiving turkey. Simply substitute in one pound of cooked, shredded white meat turkey, or a combo of white and dark meat, instead of using chicken.
- Leftover chicken pot pie soup will stay good in the refrigerator for up to 6 days.
- You can reheat the soup in a pot on the stove for 8-10 minutes, or until heated through.
- You can also reheat it in the microwave for 2-3 minutes in a microwave-safe bowl.
- The soup can be frozen, but I recommend leaving out the heavy cream. Or only adding it to the soup you’re going to eat immediately. Dairy does not typically freeze well and will affect the texture of the soup after it’s frozen.
- You can freeze the soup for up to 4 months. After you cook the soup, let it cool before moving it to the freezer. Once cooled, transfer the soup to a freezer safe Ziplock bag. Flatten the soup in the freezer bag for quicker and easier defrosting. When it’s time to defrost the soup, I recommend placing it in the refrigerator for 8-10 hours to thaw. After the soup thaws, place it in a slow cooker on low heat for 3-4 hours to reheat. You can also reheat the soup in a pot on the stove over medium heat for 20-30 minutes.
Nutrition Facts
Calories 429kcal (21%)Carbohydrates 36g (12%)Protein 31g (62%)Fat 19g (29%)Saturated Fat 10g (50%)Polyunsaturated Fat 1gMonounsaturated Fat 5gTrans Fat 0.3gCholesterol 112mg (37%)Sodium 1359mg (57%)Potassium 885mg (25%)Fiber 5g (20%)Sugar 6g (7%)Vitamin A 4384mg (88%)Vitamin C 31mg (38%)Calcium 81mg (8%)Iron 3mg (17%)
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