Cozy Chicken Potpie Soup

Y’all, there’s just somethin’ about a warm bowl of soup on a chilly evening that makes everything feel right. And when that soup tastes just like a homemade chicken potpie? Well, that’s a hug in a bowl! I’ve made this Cozy Chicken Potpie Soup at least a dozen times in my Texas kitchen, and let me tell you, it’s always a hit, even with my picky eaters. This recipe is my promise to you that you can have all the comfort of potpie without all the fuss—perfect for a busy weeknight!

Why This Recipe Works

As a mama of two, I know the struggle of trying to get a wholesome meal on the table after a long day. That’s why I adore this Cozy Chicken Potpie Soup; it checks all the boxes for a family-friendly dinner. Here’s what makes it a winner in my book:

• Quick and Easy: Forget hours in the kitchen. This soup comes together in about 45 minutes.
• Kid-Approved: My kiddos gobble this up every time. The creamy broth and familiar flavors are a guaranteed crowd-pleaser.
• Make-Ahead Friendly: Chop those veggies ahead of time, or even make the whole soup a day in advance. The flavors just get better!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground sage
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1/2 cup heavy cream
• 3 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• Optional: 1 sheet of puff pastry, thawed

Ingredient Notes

Chicken Broth: I always use low-sodium chicken broth so I can control the saltiness of the final dish. You can also use homemade chicken stock for an even richer flavor.

Cooked Chicken: Rotisserie chicken is my go-to for convenience, but leftover roasted chicken or even poached chicken breast works perfectly too. Just make sure it’s shredded or cut into bite-sized pieces.

Frozen Veggies: Frozen peas and corn are convenient and readily available, but feel free to use fresh if you have them on hand. Just adjust the cooking time accordingly.

Puff Pastry (Optional): For a true potpie experience, top each bowl with a piece of baked puff pastry. You can find puff pastry in the freezer section of most grocery stores.

Step-by-Step Instructions

Step 1: Sauté the Aromatics.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Your kitchen will already start smelling amazing!

Step 2: Add Mushrooms and Spices.

Stir in the sliced mushrooms, dried thyme, dried rosemary, and ground sage. Cook for another 3-5 minutes, until the mushrooms have softened and released their moisture. These spices are essential for that classic potpie flavor.

Step 3: Create the Soup Base.

Pour in the chicken broth, milk (or half-and-half), and heavy cream. Bring the mixture to a simmer, stirring occasionally. I like to use a whisk at this stage to make sure everything is nicely combined.

Step 4: Thicken the Soup.

In a small bowl, whisk together the all-purpose flour with about 1/4 cup of cold water to form a smooth slurry. Slowly pour the slurry into the simmering soup, whisking constantly to prevent lumps. Continue to simmer for 5-7 minutes, or until the soup has thickened to your desired consistency. After testing this several times, I learned that adding the slurry slowly is key to a smooth, lump-free soup.

Step 5: Add Chicken and Veggies.

Stir in the shredded cooked chicken, frozen peas, and frozen corn. Cook for another 3-5 minutes, or until the vegetables are heated through and the chicken is warmed. Now is a good time to taste and season with salt and pepper to your liking.

Step 6: Serve and Garnish.

Ladle the Cozy Chicken Potpie Soup into bowls and garnish with fresh chopped parsley. If using puff pastry, bake it separately according to package directions and place a piece on top of each bowl just before serving. Enjoy!

Storage & Meal Prep

This soup is a gift that keeps on giving! Here’s how to store it, reheat it, and prep it for busy days.

Storage: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for a quick lunch.

Make-Ahead: Chop the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. You can also make the entire soup a day ahead of time; the flavors will meld together beautifully overnight.

Freezing: While the creamy texture might change slightly, this soup freezes well. Cool completely, then transfer to freezer-safe containers or bags, leaving some room for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Substitutions & Variations

Want to tweak this recipe to fit your needs or preferences? Here are a few ideas:

• Gluten-Free: Use a gluten-free all-purpose flour blend to thicken the soup.
• Dairy-Free: Substitute the milk and heavy cream with coconut milk or cashew cream for a dairy-free version. I haven’t personally tested this, but I think it would work well.
• Add More Veggies: Feel free to add other vegetables like green beans, potatoes, or spinach.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Biscuit Topping: Instead of puff pastry, try topping each bowl with a homemade biscuit for a heartier meal.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! This Cozy Chicken Potpie Soup is a great make-ahead meal. You can chop the vegetables a day or two in advance and store them in the refrigerator. The soup itself can also be made a day ahead of time and stored in the fridge; the flavors will actually deepen overnight.

How do I know when the soup is thick enough?

The soup should be thick enough to coat the back of a spoon. If it’s too thin, simmer it for a few more minutes to allow the flour slurry to thicken it further. If it’s too thick, add a little more chicken broth or milk to thin it out.

Can I use different vegetables?

Of course! Feel free to customize the vegetables to your liking. Carrots, celery, peas, and corn are classic choices, but you can also add green beans, potatoes, mushrooms, or spinach. Just adjust the cooking time as needed to ensure the vegetables are tender.

How do I store leftovers?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat gently in a saucepan or microwave.

Is this soup kid-friendly?

Yes, this Cozy Chicken Potpie Soup is a hit with kids! The creamy broth and familiar flavors are usually a winner. You can cut the chicken and vegetables into smaller pieces for younger children. You can also serve it with crackers or bread for dipping.

Can I freeze this soup?

Yes, you can freeze this soup for up to 2-3 months. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw it overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing, but it will still taste delicious.

I hope you and your family love this Cozy Chicken Potpie Soup as much as mine does! It’s the perfect comfort food for a chilly evening, and it’s so easy to make, even on the busiest weeknights. Give it a try and let me know what you think in the comments below! I love hearing from y’all. And be sure to sign up for my newsletter for more family-friendly recipes and cooking tips, y’all!

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