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Creamy chicken pot pie soup served in a rustic bowl.

Ultimate Chicken Pot Pie Soup: Creamy, Comforting & Easy Recipe

Experience ultimate comfort with this creamy Chicken Pot Pie Soup. It captures all the classic pot pie flavors without the crust, plus a unique twist of dry sherry for unmatched depth. An easy, satisfying, and family-friendly meal perfect for any cozy occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish, Soup
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons salted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 cups cooked diced or shredded chicken
  • ½ cup heavy cream
  • 1 cup frozen peas
  • ½ cup frozen corn
  • 1 tablespoon dry sherry or vermouth (optional, for added depth)

Equipment

  • Dutch oven
  • Large stockpot

Method
 

Phase 1: Building the Flavor Base
  1. Melt the salted butter in a sturdy Dutch oven or large stockpot over medium heat.
  2. Add the diced carrot, celery, and onion to the pot. Stir occasionally, allowing them to soften and develop a subtle brownness for about 10 minutes, adding incredible depth.
  3. Stir in the minced garlic for just 30 seconds until it becomes fragrant. Watch carefully and stir constantly to prevent burning.
Phase 2: Creating the Velvety Roux
  1. Sprinkle the all-purpose flour over the vegetables. Mix it in thoroughly, creating a roux. Cook this for a full minute, stirring constantly, to cook out the raw flour taste.
  2. Gradually pour in the chicken stock, whisking constantly to prevent any lumps. Add the diced Yukon Gold potatoes. Season the mixture with the bay leaf, dried thyme, and black pepper, stirring until well combined.
Phase 3: Simmering to Perfection
  1. Bring the soup to a gentle boil, then immediately reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork but not mushy. Stir occasionally.
Phase 4: Final Touches & The Secret Ingredient
  1. Stir in the cooked diced or shredded chicken, heavy cream, frozen peas, frozen corn, and the dry sherry or vermouth (if using).
  2. Bring the soup back to a gentle simmer for another 5 minutes, allowing all the ingredients to warm through and the flavors to meld. Discard the bay leaf before serving.
Phase 5: Serve and Garnish
  1. Ladle your creamy, comforting Chicken Pot Pie Soup into bowls. Serve with warm biscuits for dipping and a sprinkle of fresh chopped parsley for a bright finish, if desired.

Notes

Enjoy this comforting soup with warm biscuits for dipping and a fresh parsley garnish. Store leftovers refrigerated for 3-4 days. For freezing, it's best to add the cream, peas, and corn during reheating for optimal texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.