Chicken Pot Pie Soup is a hearty, comforting soup that is packed with chicken, vegetables, potatoes and seasonings. This comfort food is perfect for warming you up on those cold winter nights.
This Chicken Pot Pie recipe has become one of my favorite soups. I love the comforting flavor of this soup. Each bite is a spoonful creamy chicken-y (I guess that’s a new word) goodness. This soup reminds me a lot of my Easy Chicken Tortellini Soup. Both soups are made with tons of chicken and vegetables. If you are looking for more comforting chicken recipes check out my Chicken Taco Soup, White Chicken Chili or this great Monterey Chicken Spaghetti.
How do you Make Chicken Pot Pie Soup?
Ingredients:
- chicken (I used a rotisserie chicken from the grocery store)
- frozen mixed vegetables (carrots, corn, green beans, and peas)
- celery
- Yukon Gold potatoes
- onion
- garlic
- oregano
- thyme
- poultry seasoning
- chicken broth
- all-purpose flour
- butter
- salt and pepper to taste
- Bay Leaf (optional)
- puff pastry (optional)
Equipment:
- dutch oven or large cooking pot
- baking sheet
- knife
- whisk
- spoon or ladle
Instructions:
- In a dutch oven melt butter then sauté onion, celery, and potatoes until tender; about five minutes. Add the minced garlic and cook for an additional minute or until garlic is fragrant.
- Season the sautéed vegetables with poultry seasoning, oregano, thyme, bay leaf salt and pepper. Then add the flour to the mixture and stir to coat the vegetables.
- Slowly add the chicken broth to the pot bring to a low boil, Reduce heat to medium low and simmer for 15 minutes.
- Remove the bay leaf from the pot then add the mixed vegetables, shredded chicken, and heavy cream. Stir everything together and cover the pot with a lid turn heat to low and simmer for an additional 15 minutes.
- While the soup is simmering cut out pastry puff in to circles roughly the size of your bowls. Bake in the oven following directions on the box.
Variations and Substitutions:
- If you don’t have heavy cream on hand you can swap it for milk. This might make the soup a little thinner but it will not noticeably change the flavor.
- You can use fresh vegetables rather than frozen pre-chopped vegetables if you prefer. You will need to sauté the vegetables until tender and set them aside before step one of the recipe.
- Want more of the vegetable flavor you can exchange 2-3 cups for the chicken broth for vegetable broth.
- Trade the puff pastry for biscuits you can used canned biscuit dough or try my Easy Drop Biscuit recipe.
Storing:
You can keep this soup in the refrigerator for about three to four days. I recommend transferring the soup into a container with an air tight seal.
Reheat on the stovetop by simmering on low for 5-7 minutes. Reheat in the microwave in 45 second increments stirring between to ensure even heat dispersal.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Looking for more great soup recipes? You’ll love these:
Slow Cooker Stuffed Pepper Soup
Instant Pot Loaded Potato Soup
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Chicken Pot Pie Soup
Ingredients
-
4
tablespoons
unsalted butter
- 1 onion chopped
- 1 ½ Yukon Gold potatoes chopped into bite sized pieces
-
2
cloves
garlic
minced
- ⅔ cup all-purpose flour
- 2 teaspoons poultry seasoning
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 whole bay leaf optional
- 6 cups chicken broth
- 10 oz. Bag frozen mixed vegetables carrots, peas, green beans, and corn
- 4 cups chicken shredded or cut into cubes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 box puff pastry dough optional
Instructions
-
Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5-7 minutes.
-
Add in flour, poultry seasoning, oregano, thyme, bay leaf salt and pepper. Gently stir, coating the sautéed vegetables.
-
Slowly add in chicken broth bring to a soft boil. Reduce heat and simmer for 15 minutes over medium low heat.
-
Remove bay leaf, stir in the bag of frozen vegetables, shredded chicken, and heavy cream stir to combine.
-
Cover pot with lid, turn heat to low and simmer for an additional 15 minutes.
-
While the soup is simmering cut out pastry puff in to circles roughly the size of your bowls. Bake in the oven following directions on the box.
Recipe Notes
- If you don’t have heavy cream on hand you can swap it for milk. This might make the soup a little thinner but it will not noticeably change the flavor.
- You can use fresh vegetables rather than frozen pre-chopped vegetables if you prefer. You will need to sauté the vegetables until tender and set them aside before step one of the recipe.
- Want more of the vegetable flavor you can exchange 2-3 cups for the chicken broth for vegetable broth.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
Leave a Reply