Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Store it in the fridge, reheat gently, and add a little cream when warming if it needs loosening.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken provides the same cooked texture with extra flavor. Shred it and add during the final simmer.

Is there a vegetarian version?

You can make a vegetarian version by using a rich vegetable stock and skipping the chicken. Add more mushrooms, roasted root vegetables, and a splash of miso for savory depth.

How do I keep the cream from breaking?

Avoid letting the soup come to a hard boil after adding the cream. Stir gently and keep the temperature stable and low.

Can I cook this in a slow cooker or crock pot?

Yes. Sauté the vegetables first, then transfer to a crock pot with the stock and potatoes. Cook on low for 4-6 hours. Add the cream and peas in the last 20 minutes so they stay bright.

Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 6 Tbsp unsalted butter; 1 medium yellow onion (1 cup 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; 3-4 tsp salt (or to taste); 1/2 tsp black pepper; 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces); 5 cups cooked chicken (shredded); 1 cup frozen peas; 1 cup corn (frozen or canned); 1/2 cup whipping cream; 1/4 cup parsley (finely chopped, plus more for garnish)

Description

A comforting and velvety chicken pot pie soup that embodies the warmth of home and family.

Ingredients

Scale

6 Tbsp unsalted butter
1 medium yellow onion (1 cup 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
3–4 tsp salt (or to taste)
1/2 tsp black pepper
1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
5 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
1/4 cup parsley (finely chopped, plus more for garnish)

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Instructions

Heat a Dutch oven over medium/high heat and melt the butter.
Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened and lightly golden.
Add sliced mushrooms and garlic; sauté for another 5 minutes until softened.
Add flour and stir for 1 minute until golden.
Add chicken stock, sliced potatoes, salt, and pepper; bring to a boil, then reduce heat to simmer for 12-15 minutes until potatoes are tender.
Add shredded chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.
Season to taste and serve hot in deep bowls, garnished with parsley.

Notes

Serve with thick slices of buttered French bread or flaky homemade biscuits. This soup improves with time and can be stored in the refrigerator for up to four days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg