What are some common mistakes to avoid when making chicken pot pie?

Overcooking the vegetables or skipping the roux can make the texture uneven. Always add cream last so it doesn’t curdle.

How long does chicken pot pie soup last in the fridge?

It stays fresh for up to three days when stored properly in a sealed container.

How long should a chicken pot pie rest?

If you’re baking a traditional pie, let it rest for 10–15 minutes before slicing to allow the filling to set.

Why do they call it pot pie?

The name comes from early recipes where fillings were cooked in pots lined with pastry, creating a pie that baked right inside the pot.

Chicken Pot Pie Soup | Ultimate Creamy Comfort Recipe

Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced into rings; 2 celery sticks, finely chopped; 8 oz white or brown mushrooms, sliced; 3 garlic cloves, minced; 1/3 cup all purpose flour; 6 cups chicken stock; 3 to 4 tsp salt, to taste; 1/2 tsp black pepper; 1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick; 5 cups cooked chicken, shredded; 1 cup frozen peas; 1 cup corn, frozen or canned, drained; 1/2 cup whipping cream; 1/4 cup parsley, finely chopped, plus more for garnish

Description

Creamy, cozy Chicken Pot Pie Soup with tender chicken, hearty potatoes, and classic veggies in a silky broth. One pot, weeknight friendly, and perfect for chilly evenings.

Ingredients

Scale

6 Tbsp unsalted butter

1 medium yellow onion, chopped

2 medium carrots, thinly sliced into rings

2 celery sticks, finely chopped

8 oz white or brown mushrooms, sliced

3 garlic cloves, minced

1/3 cup all purpose flour

6 cups chicken stock

3 to 4 tsp salt, to taste

1/2 tsp black pepper

1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick

5 cups cooked chicken, shredded

1 cup frozen peas

1 cup corn, frozen or canned, drained

1/2 cup whipping cream

1/4 cup parsley, finely chopped, plus more for garnish

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Instructions

1. Melt butter in a large pot over medium high heat. Add onions, celery, and carrots. Cook 5 to 7 minutes until softened.

2. Stir in mushrooms and garlic. Cook 5 minutes until mushrooms release juices and edges begin to brown.

3. Sprinkle flour over vegetables and stir for 1 minute until the flour turns slightly golden.

4. Slowly pour in chicken stock while whisking. Add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.

5. Simmer 12 to 15 minutes, stirring occasionally, until potatoes are tender and the soup thickens naturally.

6. Stir in shredded chicken, peas, and corn. Simmer 5 minutes to heat through while keeping vegetables vibrant.

7. Reduce heat to low. Add whipping cream and parsley. Stir, taste, and season as needed. Remove from heat and rest 3 minutes before serving.

Notes

Cut vegetables and chicken evenly for consistent cooking.

Simmer gently for deeper flavor.

Add peas and corn toward the end to prevent overcooking.

Rotisserie chicken works great. Add it after sautéing vegetables.

For a thicker soup, increase flour slightly or add a cornstarch slurry.

Storage: Refrigerate in an airtight container up to 3 days.

Freezer: Up to 3 months in freezer safe containers.

Reheat: Warm gently on the stovetop and add a splash of broth or cream if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4
Fat: 18
Carbohydrates: 20
Fiber: 3
Protein: 20