This made from scratch soup recipe tastes just like the creamy, delicious filling of a chicken pot pie. It’s an easy recipe for cold winter nights using rotisserie chicken or leftover roasted chicken.
I don’t know about you, but I am sick of being in the deep freeze. This winter has really taken it out of me. I love snow, and I’d rather have that than drab and gray any day, but this COLD! It’s relentless. All I want to do is curl up on the couch with an old movie and a comforting bowl of soup. One afternoon I got to thinking about what would cut through the cold and the flavors of chicken pot pie came wafting into view. I started looking through some recipes and decided I really didn’t want the “pie” part, just the filling. So chicken pot pie soup was born. I was just craving the gravy-ness of it all. But what could I add to make the gravy even better? And then it came to me. Cream-style corn. Ba-BAM! Call me country, but I ain’t never gonna turn down some cream corn.
The key to this soup is the sweetness of the vegetables, contrasted with lots of cracked pepper that gives the hearty base a flavor reminiscent of gravy, without being so heavy you feel like you have to pour it over biscuits. (But if you happen to have some handy…)
You can make this chicken pot pie soup quickly and easily after work during the week when you need a little school night snuggle.
Chicken Pot Pie Soup
12oz cooked chicken (white or dark meat) shredded
6-8 small Yukon Gold potatoes, diced in 1/4 inch cubes
4 large carrots, diced
1 medium onion, diced
1 can yellow corn (15-16oz)
1 can cream-style corn (15-16oz)
3/4 c flour seasoned with 1 Tbsp kosher salt and 1 Tbsp cracked pepper
7 cups low-sodium chicken stock
1 Tbsp unsalted butter
In a deep soup pot melt butter over medium high heat, then add onions and carrots. Sweat until onions are translucent and aromatic. Add the seasoned flour mixture and stir constantly for about a minute. Add chicken stock and whisk until flour is combined. Add chicken, corn, cream-style corn and potatoes. Bring to a boil, reduce heat and simmer about 25 minutes or until potatoes are tender.
Add more cracked pepper to taste and serve with crusty bread.
- 12 oz chicken cooked and shredded, light or dark meat, or combination
- 6-8 Yukon Gold potatoes diced into 1/4 inch cubes
- 4 carrots diced
- 1 onion white or yellow, diced
- 1 can corn (15-16 oz)
- 1 can cream-style corn (15-16 oz)
- 3/4 cup flour seasoned with 1 tbsp kosher salt and 1 tbsp cracked black pepper
- 7 cups low sodium chicken stock
- 1 tbsp unsalted butter
- In a deep soup pot melt butter over medium high heat, then add onions and carrots. Sweat until onions are translucent and aromatic.
- Add the seasoned flour mixture and stir constantly for about a minute.
- Add chicken stock and whisk until flour is combined.
- Add chicken, corn, cream-style corn and potatoes. Bring to a boil, reduce heat and simmer about 25 minutes or until potatoes are tender.
- Add more cracked pepper to taste and serve with crusty bread.