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I’ve got a treat for you! Let’s talk about my favorite comfort food: Chicken Pot Pie Soup. This creamy soup is like a warm hug in a bowl. It’s the perfect one-pot dinner for those chilly nights when you crave something hearty.
Picture this: tender chicken, soft potatoes, and colorful veggies swimming in a rich, velvety broth. It’s all the yummy flavors of a classic pot pie, but way easier to make. Trust me, this hearty meal will become your go-to recipe when you need a quick, cozy dinner fix.
5 Reasons You’ll Love This Recipe
This chicken pot pie soup will soon be your favorite! It’s easy to make because it uses rotisserie chicken. This saves time and effort, making it great for busy nights.
The soup tastes just like a classic chicken pot pie but without the crust. It feels like a warm hug in a bowl.
You can change up the veggies to use what you have at home. If you have leftover turkey, you can use that instead of chicken.
- Stovetop
- Slow cooker
- Instant Pot
You can cook it on the stovetop, in a slow cooker, or with an Instant Pot. It’s easy to make when you’re in a hurry but want something homemade.
This soup is great for meal prep too. Make a big batch and eat it all week. The flavors get even better over time.
“This soup is like chicken pot pie without the guilt. It’s comfort food at its finest!”
With these five reasons, you’ll love this chicken pot pie soup. It’s easy, comforting, and versatile. You’ll want to make it again and again!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my recipe for Chicken Pot Pie Soup. Here’s what you’ll need:
- Butter
- Onion, carrots, celery
- Mushrooms
- Garlic
- Flour
- Chicken stock
- Potatoes
- Cooked chicken
- Frozen peas and corn
- Heavy cream
- Parsley
If you’re missing some ingredients, don’t worry. I have some great substitutes for you.
Turkey is a good substitute for chicken. For a gluten-free option, use cornstarch instead of flour. You can also use light cream or milk instead of heavy cream.
Feel free to change the vegetables to what you have at home. Broccoli, green beans, or sweet potatoes are good choices. Remember, cooking is all about making it your own!
Instructions
Let’s make a tasty Chicken Pot Pie Soup together. I’ll show you how to prepare the soup and share some tips for the kitchen.
Melt butter in a big pot over medium heat. Add diced onions, carrots, and celery. Cook until they are soft, about 5 minutes.
Then, add flour over the veggies and mix well. This makes the soup thick.
Slowly add chicken stock, stirring to avoid lumps. Put in diced potatoes and simmer until they’re done, about 15 minutes. Next, add cooked chicken, peas, and corn.
Put in the cream and mix gently. Season with salt and pepper. For creamier soup, blend some soup and mix it back in. This trick makes the soup extra rich without adding more stuff.
- For Instant Pot lovers: Use the sauté function for the first steps, then pressure cook for 8 minutes.
- Slow cooker option: Put all ingredients in and cook on low for 6-8 hours.
The secret to great Chicken Pot Pie Soup is balancing flavors and getting the right consistency. Taste and adjust as you go. With these steps, you’ll make a soup that everyone will love!
Tips, Tricks & Storing
I love meal prep, and this chicken pot pie soup is perfect for it! For a quicker version, I use rotisserie chicken. Remember to season well – it’s key for the best flavor. When it comes to leftovers, food safety is crucial. Store your soup in the fridge for 3-4 days max.
Reheating is a breeze. I prefer the stovetop, but the microwave works too. If the soup thickens when chilled, just add a splash of liquid when reheating.
For longer storage, freezing is your friend. Pour the soup into airtight containers and freeze for up to 4-6 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
- Use rotisserie chicken for quick prep
- Season well for best flavor
- Store in fridge for 3-4 days
- Reheat on stove or in microwave
- Add liquid if soup thickens when chilled
- Freeze for up to 4-6 months
With these tips, you’ll master the art of making, storing, and reheating this delicious chicken pot pie soup. It’s a game-changer for busy weeknights!
Recipe Variations & Serving Suggestions
This Chicken Pot Pie Soup is super versatile! Try using turkey or ham instead of chicken for a change. Or, go vegetarian with chickpeas. Add green beans or spinach for more color and health benefits.
For serving, pair it with crusty bread or biscuits. It’s great for dipping. Add a crisp salad for a full meal. Or, use cauliflower instead of potatoes if you’re watching carbs.
My top picks for sides are warm cornbread or crunchy crackers. They go well with the creamy soup. For fun, serve the soup in bread bowls. It’s a hit with guests!