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This hearty chicken soup brings your favorite pie into a warm, soothing bowl that's just right for cold nights. The smooth liquid, soft veggies, and tasty chicken pack all those familiar flavors without the trouble of making dough.
I whipped up this soup during an awful cold snap when we needed something warm but I couldn't muster energy for a complete pot pie. These days my family asks for it more than the actual pie, especially with some fluffy hot biscuits on the side.
Ingredients
- Yukon gold potatoes: Keep their texture while adding natural thickness
- Cremini mushrooms: Add rich flavor that works great with the chicken
- Butter and olive oil: The mix gives both good taste and the right cooking heat
- Large onion and carrots: Make the key taste base for any decent soup
- Garlic cloves: Bring lovely smells that grow stronger as you cook
- All purpose flour: Helps thicken the soup just right
- Chicken stock: Creates the tasty base for everything else
- Dried thyme: Adds those classic pot pie herb flavors
- Sweet corn and peas: Bring bright spots and natural sweet hints
- Shredded cooked chicken: Makes this ideal for store-bought rotisserie leftovers
- Heavy cream: Adds that rich smoothness that makes pot pie special
- Fresh parsley: Adds fresh pop of color and taste at the end
Easy Cooking Steps
- Get Potatoes Ready:
- Skin and chop potatoes into same-sized chunks about half-inch big. A cold water bath takes out extra starch so they won't make your soup sticky. This easy trick helps potatoes stay firm and cook at the same rate.
- Cook Mushrooms First:
- Wash mushrooms well and cut into big pieces. Warm up a tablespoon of olive oil in your pot until it's hot. Toss in mushrooms with a tiny bit of salt and cook until they've lost their water and gotten brown edges. This solo cooking makes their flavor much stronger. Take them out and put aside.
- Start Your Flavor Base:
- Put pot back on medium heat with the rest of your olive oil and butter. Add chopped onion and carrot, cooking and stirring now and then for about five minutes. Watch for onions to get clear and a bit soft. This slow cooking brings out their sweetness without browning.
- Make Your Thickener:
- Throw in chopped garlic and cook just a minute till you smell it but before it browns. Sprinkle flour over all veggies and stir non-stop to coat everything well. Keep cooking for one or two minutes while mixing. This gets rid of that raw flour taste and helps make your soup nice and smooth.
- Build Up Your Soup:
- Slowly pour in chicken stock while stirring all the time to avoid lumps. Drain your soaked potatoes and add them with salt, pepper, and dried thyme. Let it come to a soft simmer and cook about fifteen minutes, stirring sometimes. Poke potatoes with a fork to check if they're done.
- Put It All Together:
- Mix in corn, peas, chicken pieces, cooked mushrooms, and heavy cream. Stir gently to mix everything. Let it simmer another five to ten minutes until hot throughout. Taste and add more salt and pepper if needed.
- Time To Eat:
- Pour hot soup into bowls and top with fresh parsley if you want. Serve with warm biscuits for a special touch that gives you that pastry feel from regular pot pie.
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Those mushrooms are really my hidden trick in this dish. You don't usually find them in normal pot pie, but they pack such a rich, meaty taste that folks wonder what makes this soup so good. My grandma always told me good soup needs something from the ground, and these cremini mushrooms nail that job.
Cook It Early
This soup actually tastes better the next day when all the flavors mix together. Make it a day ahead and stick it in the fridge overnight for an even tastier dinner fix. It stays good in sealed containers in your fridge for about three days. Warm it up slowly on low heat, stirring now and then so it doesn't burn. Add a splash more stock if it gets too thick.
Easy Swaps
Can't find Yukon golds? Russets work fine though they feel a bit different in your mouth. Red potatoes are good too and you don't need to peel them. Want something lighter? Try half and half or whole milk instead of heavy cream, but it won't be quite as rich. Switch dried thyme for dried rosemary or sage for a different herb kick that still fits the pot pie feel.
Freezing Tips
Put cooled soup in freezer containers leaving about an inch empty at the top so it can expand. It'll keep up to three months frozen. Thaw in your fridge overnight before warming slowly on the stove. The texture might change a bit after freezing, but a good stir while heating will fix any separation. A little fresh cream added during reheating brings back the fresh flavor.
What To Serve With It
Biscuits are the usual buddy for this soup, but it's also great with a basic green salad with tangy dressing. For a fancy look, serve in bread bowls made from scooped-out sourdough rounds. The soup also works as a starter for a nice dinner when dished up in smaller amounts. For extra crunch, top with crispy packaged fried onions or crushed buttery crackers.
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Frequently Asked Questions
- → Can I make this in advance?
Definitely! Prepare this soup and let it cool completely before sealing in an airtight container. Reheat on the stove, adding a little cream or broth if it's too thick.
- → What can I use instead of cream?
Swap heavy cream with half-and-half or whole milk for a lighter option. For non-dairy alternatives, go with unsweetened coconut milk or almond milk. Keep in mind, the flavor may change slightly.
- → What pairs well with this dish?
Warm biscuits, crusty bread, or a fresh green salad make perfect sides. Bread works great for soaking up the creamy broth.
- → Can I include extra veggies?
Of course! Toss in chopped spinach, celery, or green beans. Just adjust cook times based on your chosen vegetables.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently, adding a splash of liquid if the soup is too thick.
- → Is this gluten-free friendly?
Yes! Use cornstarch or gluten-free flour instead of all-purpose flour, and ensure the chicken stock you use is gluten-free.