Be sure to try my Shepherd’s Pie Soup and Baked Potato Soup recipes next!
Chicken Pot Pie Soup
I’m going to start with what I love most about this soup. Normally, chicken pot pie soup doesn’t freeze or even reheat well. The potatoes get mushy and the dairy separates. But this soup actually freezes perfectly because the potatoes are blended right into the broth, which not only makes it extra smooth and creamy, but it freezes really well that way too. It also adds this really great flavor to the broth that really tastes like chicken pot pie with every bite, it’s a perfect blend of creamy potatoes and chicken gravy, with bites of chicken and vegetables mixed in.
How to Make It
See recipe card below this post for ingredient quantities and full 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 tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
Cook the Chicken: (Skip if using cooked chicken.) Season chicken with salt/pepper and sauté until cooked through, about 5 minutes. Remove and set aside.
Soften the Onions/Garlic/Celery: Saute onions. celery, and garlic in butter until softened.
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.
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 chicken and frozen vegetables and heat for 10 minutes or until ready to serve. Serve with Buttermilk Biscuits or Cheddar Bay Biscuits!
How Do You Thicken Chicken Pot Pie Soup
The potatoes in this recipe are blended right into the broth and serve as a natural thickener for this soup. 1/4 cup flour is sprinkled over the vegetables prior to adding the chicken broth, which also creates a thicker base for this soup. Finally, condensed cream of chicken soup can be added to thicken it even further. (And there’s no need for a can- check out my homemade version!)
Substitution Options
Yukon gold potatoes can be used instead of Russets. Milk can be used instead of half and half. Cauliflower can be used instead of potatoes. Vegetable Broth can be used instead of chicken 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
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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Immersion Blender: This makes the soup super creamy and is much easier than transferring to a blender. Kitchen Scale: I use this to measure out 2 lbs. of potatoes for this recipe. 4 quart Soup Pot: The perfect size for this recipe.
