Can I freeze Easy Chicken Pot Pie Soup?

Yes, you can freeze this soup. Let it cool completely first, then transfer to freezer-safe containers, leaving a little room at the top. It freezes well for up to 2 months. To reheat, thaw overnight in the fridge, then warm gently on the stove over medium heat, stirring occasionally.

How can I make this dairy-free?

You can use coconut milk, almond cooking cream, or other non-dairy alternatives instead of whipping cream. Use olive oil instead of butter for the sauté step. The soup will still have a creamy texture without the dairy.

What’s the best way to cook chicken for this soup?

You can poach boneless, skinless chicken breasts in simmering salted water until tender, about 15 minutes. Shred while warm. Or save time and use a rotisserie chicken it’s flavorful and adds convenience without losing freshness.

Easy Chicken Pot Pie Soup – Creamy Comfort Classic

Name: Easy Chicken Pot Pie Soup – Creamy Comfort Classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter; 1 medium yellow onion, chopped (1 cup); 2 medium carrots, sliced; 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 1/4″ thick; 5 cups cooked shredded chicken; 1 cup frozen peas; 1 cup corn (frozen or canned); 1/2 cup whipping cream; 1/4 cup finely chopped parsley, plus extra for garnish

Description

Warm, creamy, and loaded with tender chicken and vegetables, this Chicken Pot Pie Soup delivers all the comfort of a classic pot pie in a spoonable form.

Ingredients

Scale

6 Tbsp unsalted butter

1 medium yellow onion, chopped (1 cup)

2 medium carrots, sliced

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 1/4″ thick

5 cups cooked shredded chicken

1 cup frozen peas

1 cup corn (frozen or canned)

1/2 cup whipping cream

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

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Instructions

1. Melt butter in a large pot over medium-high heat, then sauté onion, celery, and carrots for 5–7 minutes until soft and lightly golden.

2. Add mushrooms and garlic; cook for another 5 minutes until softened.

3. Stir in flour and cook for 1 minute until lightly golden.

4. Pour in chicken stock, add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer partially covered for 12–15 minutes, until potatoes are tender.

5. Add shredded chicken, peas, corn, cream, and parsley. Simmer 5 more minutes until vegetables are tender.

6. Adjust seasoning and remove from heat.

Notes

You can replace chicken with leftover turkey or diced ham.

To make it gluten-free, use 2 Tbsp cornstarch mixed with 1/2 cup cold water instead of flour.

Soup thickness can be adjusted with a cornstarch slurry.

Stores well in the fridge for 3–4 days; reheat on stove or microwave until hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 363
Sugar: 5g
Sodium: 3g
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg