Here's a soup that tastes just like chicken pot pie, minus the crust work. It's creamy, packed with chicken and veggies, and perfect for cold nights. Save time but get all that good pot pie taste in one pot.
Why Make This Soup
When you want chicken pot pie but don't want to mess with dough, this soup's perfect. It's got everything good from the pie - tender chicken, soft veggies, creamy sauce. Takes way less time than making a whole pie. You can throw in whatever veggies you've got in the fridge. Plus it's better than store-bought - you know exactly what's in it.
What You Need
- Butter: 4 tablespoons, not margarine
- Yellow Onion: 1 big one, cut small
- Carrots: 2-3 fat ones, sliced thin
- Celery: 3 stalks, chopped tiny
- Mushrooms: 8 ounces, sliced
- Garlic: 3 cloves, smashed and chopped
- Flour: 1/3 cup regular white flour
- Chicken Stock: 6 cups, low salt kind
- Salt: Start with 1 teaspoon
- Black Pepper: Fresh ground tastes best
- Potatoes: 2 big ones, cut in chunks
- Chicken: 3 cups cooked, torn in pieces
- Frozen Peas: 1 cup
- Corn: 1 cup frozen or canned
- Heavy Cream: 1 cup
- Parsley: Handful fresh, chopped
How to Make It
- Get everything ready:
- Cut all veggies first. Put butter, pot, and tools on counter. Open cans. Measure stuff out.
- Start cooking:
- Melt butter in biggest pot over medium heat. Drop in onions, celery, carrots. Cook 7 minutes till onions look clear. Stir often so nothing burns.
- Add more veggies:
- Put in mushrooms, garlic. Cook 5 more minutes. Mushrooms should shrink and turn brown. Keep stirring.
- Make it thick:
- Sprinkle flour over veggies. Stir non-stop for 2 minutes. Should smell like pie crust cooking.
- Add liquid:
- Pour in chicken stock slow while stirring. Keep stirring or you'll get lumps. Add potatoes, salt, pepper.
- Let it cook:
- Turn heat up till bubbling. Then turn down low. Put lid half on. Cook 15 minutes. Check potatoes with fork - should be soft.
- Finish it up:
- Put in chicken, peas, corn. Pour in cream. Add parsley. Let bubble 5 more minutes. Stir bottom so nothing sticks.
- Check taste:
- Try it. Need salt? Add pinch at time. Want pepper? Add now. Too thick? Pour in hot stock.
- Serve hot:
- Fill bowls while steaming. Top with extra parsley if you want. Some folks like crackers on top.
Making It Perfect
Cut potatoes same size or some get mushy. Cook onions till really soft - makes soup taste better. When adding flour, keep stirring or it clumps. Pour stock in slow - makes sauce smoother. Don't boil after adding cream or it might curdle. Taste as you cook - that's how you get it right.
Picking Good Stuff
Use yellow potatoes - they get creamy when cooked. Fresh mushrooms work better than canned. Already-cooked chicken saves time - get a rotisserie one from store. Fresh carrots taste sweeter than old ones. Real butter makes it richer than margarine. Low-salt stock lets you control the taste better.
Different Ways to Make It
Like it thicker? Add more flour at start. Want it thinner? Use more stock. Need it fast? Cut veggies smaller. Like it chunky? Cut stuff bigger. Want it richer? Add more cream. Making it healthy? Skip cream, use milk instead.
Fixing Problems
Soup too thin? Mix 1 spoon flour with cold water, stir in. Too thick? Add hot stock slow. Potatoes not done? Cook longer. Bottom burning? Lower heat, stir more. Cream looks funny? Turn heat down. Not enough flavor? Add more salt bit by bit.
Keeping It Good
Let cool 2 hours before putting in fridge. Keeps 4 days in covered container. Gets thicker each day - that's normal. Add splash of stock when warming up. Heat slow on stove - don't boil. Stir while heating. Don't freeze with cream in it - gets grainy.
Frequently Asked Questions
- Can I make this ahead?
Sure can! Make it up to 3 days early. Keep it in a tight box in the fridge. When you warm it up, do it slow and stir lots - keeps it smooth. If it's too thick, add a splash of milk or broth. Great for busy weeks - make Sunday, eat Tuesday! Some folks even portion it out in small containers for quick lunches. Just don't add any topping (like crackers) till you're ready to eat.
- How can I make it lighter?
Easy tweaks make it lighter: Use milk instead of cream - even 2% works fine. Cut the butter in half, use olive oil for the rest. Skip potatoes, add more carrots and celery instead. Some folks use cauliflower - gives the same thick feeling with fewer carbs. Want it really light? Use chicken breast, not thighs, and load up on veggies. Still tastes great, just not as rich!
- Help - my soup's too thin!
Got a few fixes: Mix 2 spoons flour with cold broth till smooth, stir it in while soup bubbles. Or mash some potatoes right in the soup - they're natural thickeners. Corn starch works too - mix with cold water first. Want it even thicker? Take out a cup of soup, blend it up, put it back. Or just let it cook longer with the lid off. Keep stirring so nothing sticks!
- Can I make it without meat?
You bet! Instead of chicken, try: White beans - 2 cans, drained. Chunky cut mushrooms give a meaty feel. Firm tofu works - cut in cubes, cook them first till golden. Use veggie broth instead of chicken. Add extra herbs like thyme and sage for more flavor. Some folks like to add corn or more peas too. Just as filling, totally veggie!
- Does it freeze okay?
Freezes great! Let it cool completely first. Put in freezer boxes or bags - leave a bit of space on top. Good for 3 months frozen. Thaw in fridge overnight. When you heat it, go slow and stir lots. Might need a splash of milk to smooth it out. The veggies get a bit softer, but still tastes good. Don't freeze if you used milk instead of cream - might get grainy.
Some More Ideas
Love these flavors? Try these too:
- Chicken Veggie Bake: Top with crispy crumbs
- Rich Chicken Stew: Let it cook slow and thick
- Creamy Chicken Rice: Like soup but thicker
- Just-Veggies Pot Pie: Skip the meat, keep the comfort