Chicken Pot Pie Soup – An Easy and Simple Recipe

Chicken pot pie soup is the perfect comfort food that can be enjoyed any time of the year. This recipe combines all the flavors you know and love in a chicken pot pie recipe without the crust and the baking.

Why This Recipe Works

If you like the traditional chicken pot pie but also enjoy a good soup, this combines the best of both of those worlds. Not to mention, the prep time is minimal and cooking time is less than an hour from start to finish.

Tips for Keeping it Simple

I am using left over chicken for this recipe which is really the best of all worlds because it uses chicken that is already cooked and it utilizes those pesky leftovers in your fridge.

However, you can also use a store bought, pre-cooked chicken or if you want to cook your own Rotisserie, we enjoy this recipe:

• How to Cook a Perfect Roasted Chicken

Another time saving tip is to use frozen veggies instead of fresh. This will save time with peeling, cutting and dicing carrots. These often cook faster than adding them in fresh also. We chose to use fresh carrots, but you don’t have to.

Ingredients

• Chicken – Chicken breasts are the perfect cut for baking and easily shredding with two forks.
• Potatoes – Yukon gold potatoes peeled and sliced into medium-small pieces will cook to perfection.
• Chicken Stock – You’ll need roughly 5 cups chicken stock to have a good amount of soup base.
• Cream – Similar to heavy cream, half and half creates a thickness to the overall creamy soup.
• Vegetables – Although you can add any veggies you like, the go-to for this recipe are onions, celery, carrots, peas, and corn.
• Seasonings – Minced garlic cloves, sea salt, black pepper, a bay leaf, and finely chopped parsley come together to add the perfect flavors.
• Flour – all purpose flour will help create the soup texture.

Step-by-Step Instructions for Chicken Pot Pie Soup

Step 1: Sauté vegetables.

• Sauté the onions, celery, and carrots in unsalted butter until they begin to soften. Add the garlic. (If you are using veggies, add them in later)

Step 2: Add the flour and broth.

• Add the flour to the cooked vegetables to begin thickening the soup. Add the chicken stock.

Step 3: Add potatoes.

• Add the potatoes and allow them to cook until they are just tender.

Step 4: Add remaining ingredients.

• Add the frozen peas, corn, the half and half, and finally, the cooked shredded chicken, bringing the soup to a simmer. Continue cooking until the soup is hot throughout.

What to Serve with this Soup

• Biscuits.  Topping the soup with a biscuit will give it that chicken pot pie feel. Try our Honey Wheat Buns for a soft, deep dark pillowy biscuit.
• Bread – If you have the time, may we suggest our homemade Ciabatta bread? It’s so worth the time!

LOOKING FOR MORE COMFORT SOUP RECIPES?

• Chicken Gnocchi Soup – a restaurant copycat
• Five Star New England Clam Chowder – the reviews say it all
• Minestrone Soup – a true classic
• Broccoli and Cheddar Soup – another home run soup

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