Can I freeze Chicken Pot Pie Soup

Absolutely let it cool first then portion into airtight containers It keeps beautifully for up to 2 months

Can I use milk instead of cream

Yes you can use half and half or whole milk the soup will be a little less rich but still delicious

Stovetop is best for texture but yes you could adapt it just add flour and cream at the end so it doesn’t get weird

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Chicken Pot Pie Soup is thick, creamy, and loaded with cozy flavor. Everything you love about classic pot pie without the crust!

Scale

1 medium yellow onion, chopped

2 celery ribs, diced

2 carrots, sliced

1 cup mushrooms, chopped

2 garlic cloves, minced

3 cups cooked chicken, shredded

2 cups Yukon gold potatoes, peeled and cubed

4 tablespoons unsalted butter

1/3 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

3/4 cup frozen peas

3/4 cup frozen corn

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 cup fresh parsley, chopped

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1. Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes.

2. Add garlic and cook for 1 more minute.

3. Sprinkle in flour and stir for 2 to 3 minutes until blended and golden.

4. Slowly pour in chicken broth while stirring. Add potatoes. Simmer uncovered for 12 minutes until tender.

5. Stir in chicken, peas, corn, and cream. Simmer 5 more minutes.

6. Add parsley, salt, and pepper. Adjust seasoning and serve hot.

Use rotisserie chicken for a quicker prep.

Make it gluten-free by swapping flour for cornstarch slurry.

Soup thickens as it cools add broth to loosen when reheating.