The best comfort food is chicken pot pie soup, which can be prepared quickly on the stovetop or in a slow cooker. It contains basic ingredients like potatoes, chicken, mixed vegetables, and homemade or canned cream of chicken soup. It's a fantastic freezer-friendly recipe for leftover chicken!
Chicken Pot Pie Soup
I'll start by describing my favorite aspect of this soup. Chicken pot pie soup typically doesn't freeze or even reheat that well. The dairy separates, and the potatoes turn mushy.
However, because the potatoes are blended right into the broth, this soup actually freezes beautifully. This method not only makes the soup extra smooth and creamy, but it also improves how well it freezes.
A perfect blend of creamy potatoes and chicken gravy is added to the broth, along with bits of chicken and vegetables. This gives the broth another fantastic flavor that truly tastes like a chicken pot pie with every bite.
How to Make It
Peel and rinse the potatoes before boiling and mashing them. Put them in 2 inches of water after slicing them into 1-inch slices. Add 34 teaspoon salt after bringing to a boil gradually. Cook until very tender to the fork. After draining, add two tablespoons of butter and mash. Set aside.
(If using cooked chicken, skip this step.) Chicken should be salted and peppered before being cooked through, which takes about 5 minutes. Take out and place aside.
To soften the onions, garlic, and celery, sauté them. Melt butter with celery and garlic until tender.
Stir in the flour after adding it. To get rid of the taste of raw flour, cook for 1 minute while stirring frequently.
Slowly pour in the chicken broth and stir it into the flour/vegetable mixture.
Add the cream of chicken soup, Worcestershire sauce, half-and-half, thyme, rosemary, parsley, onion powder, and garlic powder.
Bring to a boil before simmering. Stir in the potatoes after adding them. Blend ingredients with an immersion blender or in batches in a blender until well combined and creamy.
Heat the mixture for 10 minutes or until it is ready to serve by adding the chicken and frozen vegetables. Offer alongside Buttermilk or Cheddar Bay Biscuits!
How Do You Thicken Chicken Pot Pie Soup
- This recipe uses potatoes as a natural thickener by blending them right into the broth.
- Prior to adding the chicken broth, ¼ cup flour is sprinkled over the vegetables, giving the soup's base a thicker consistency.
- Condensed cream of chicken soup can be included as a final step to further thicken the dish. (And you don't need a can; see my homemade version!)
Substitution Options
- Russet potatoes can be substituted with Yukon gold potatoes.
- Half and half can be replaced with milk..
- Potatoes can be substituted with cauliflower.
- Chicken broth can be substituted with vegetable broth.
What to Serve with This
- Buttermilk Biscuits
- Cheddar Bay Biscuits
- Copycat Texas Roadhouse Rolls
- Salad with homemade Italian, Caesar, or Honey Mustard Dressing.
Storage
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Chicken Pot Pie Soup
Ingredients
- 4 large russet potatoes, equal to 2 lbs.
- 1 ¼ teaspoon salt, separated
- ¼ teaspoon pepper
- 4 Tablespoons butter, separated
- 2 Tablespoons olive oil
- 2 medium boneless/skinless chicken breasts
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 can cream of chicken soup, 10.5 oz
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups frozen carrots/peas/corn
Instructions
- Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ teaspoon salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
- Cook the Chicken: (Skip if using cooked chicken.) Add 2 TBS olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ teaspoon salt + ¼ teaspoon pepper and add it to the pot. Sauté until cooked through, about 5 minutes. Remove and set aside.
- Soften the Onions/Garlic/Celery: Add 2 TBS butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
- Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
- Add the chicken broth slowly and incorporate it into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, this will add flavor into the broth.
- Slowly add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
- Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
- Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes or until ready to serve.
- Serve with Buttermilk Biscuits!
Notes
Crock Pot Method
Skip Olive Oil and Flour ingredients for Slow Cooker Method.- Melt 2 TBS butter on low or high in the Crock Pot. Add diced onions, celery, and garlic. Toss to combine.
- Meanwhile, boil the potatoes: Submerge potatoes in 2 inches of cool water and gradually bring to a boil on the stove top. Add ¾ teaspoon salt and cook until very fork tender. Drain. Add 2 TBS butter and mash until creamy.
- Add the chicken broth and cream of chicken to the potatoes. Use an immersion blender to combine, or transfer to a blender in batches. Transfer to the Crock Pot. (It will be thick.)Add Worcestershire sauce, thyme, rosemary, onion powder, garlic powder, and frozen vegetables to the slow cooker.
- Season chicken with ½ teaspoon salt + ¼ teaspoon pepper. Add to the slow cooker.
- Cook on high for 3 hours or for low on 5 hours.
- Microwave the half and half for 45 seconds and stir it into the Crock Pot. Heat until warmed through and serve with Buttermilk Biscuits!
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