Ultimate Comfort: Chicken Pot Pie Soup over Mashed Potatoes

October 4th, 2009 by katie

Oh man, oh man, I can’t wait til it gets cold at your house because you are going to love this.  Think about a ladle of steaming gravy, roasted chicken, and tender vegetables spooned over a mound of creamy potatoes.  The potatoes melt into the hot soup, swirling throughout the bowl.  Comfort food.  For realz.

I always use frozen vegetables when I make pot pie.  The day I buy a bunch of fresh veggies is the week I never get into the kitchen to cook anything.  I love frozen vegetables but I don’t like the frozen mixed vegetables, I buy each individually.  Instead, I buy the thinnest young beans, petite sweet peas, and crinkle cut carrots-all from the freezer aisle.  Feel free to use any combination of veggies for this, or even the mixed veggie bag, this is just the way we like it.  Frozen veggies are usually par-cooked and just need to be warmed up in the soup.  If you use fresh vegetables consider cooking them before adding them to the soup.

For those of you who are worried that pot pie over mashed potatoes is too much starch: think a bowl of mashed potatoes and gravy-heavy on the gravy-with some tender chicken and vegetables scattered over it.  We didn’t find it too starchy at all.

Chicken Pot Pie Soup

serves 6, prep 10 minutes, cook 40 minutes adapted from Chicken Pot Pie
  • 1/2 cup butter
  • 8 oz mushroom, sliced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups cooked chicken meat
  • 1/2 cup frozen crinkle cut carrots
  • 1/4 cup frozen green beans
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernels
  • salt and pepper
  1. Melt butter in a large soup pot.  Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
  2. With the last batch of mushrooms, add onion and garlic.
  3. Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture.  Stir and cook several minutes until flour is golden.
  4. Add chicken stock and milk and heat to a boil.
  5. Simmer soup, stirring frequently until thickened.
  6. Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
  7. Salt and pepper to taste, serve over a scoop of mashed potatoes.

Serve with biscuits or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl).  If you store or freeze the soup be sure to store it separate from the mashed potatoes.  Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.

Puff Pastry Stars

makes 9+, prep 5 min, cook 15 min, thaw pastry 40 minutes
  • 1 sheet puff pastry
  • 1 egg, beaten
  • grated parmesan cheese
  • salt
  1. Thaw a sheet of puff pastry for 40 minutes at room temperature. Preheat oven to 350°F.
  2. Unroll and cut into small shapes with a knife or cookie cutter.
  3. Place on a baking sheet and brush with beaten egg.
  4. Sprinkle each shape with grated cheese and salt.
  5. Bake 15 minutes.

I usually use leftovers or buy a rotisserie chicken at the store when I know I am going to make a pot pie, but today! at the store! no rotisserie chickens!  So for this one I grabbed a fresh chicken (Is it just me or do raw chickens feel like newborn babies to anyone else??) and did a no-fuss roast chicken instead.  You can also quickly poach a few chicken parts in water or broth.

Simple Roast Chicken

prep 5 min, cook time 60 minutes
  • 1 roasting chicken
  • salt
  1. Preheat oven to 450°F.
  2. Place chicken in a roasting pan and sprinkle with a palmful of salt.
  3. Roast chicken for about 60 minutes or until juices run clear.
  4. Remove meat from chicken, saving all skin and bones for making chicken stock.

This is actually a pretty quick weeknight meal despite the length of this post.  Set your puff pastry out to thaw.  Peel and chop your potatoes and set them on to boil.  Start the soup.  While the soup is simmering, cut the puff pastry shapes and put them in bake.  When the soup is done, keep hot and mash your potatoes.  Done.

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Posted in Easy, Fast, Main Dish

43 Responses

  1. noble pig

    This sounds so wonderful, I mean really wonderful.

  2. Tami

    This could be my favorite dish ever!

  3. Stacy

    This sounds amazing! I know cold weather is working it’s way into Missouri as we speak, so this recipe will go on my list of things to make this winter!

  4. chocolate shavings

    Do you I have to wait for the real cold days? This looks too good!

  5. Carrie

    This really looks so amazing. And you’re right, such a great comfort food. I love the puff pastry stars!

  6. Lori @ RecipeGirl

    I’d say this is pretty darn comforting… perfect for the chilly fall weather. And HOW CUTE are those puff pastry stars?? I’m gonna have to steal that idea for future!

  7. June

    Wow, what a great idea. I’m not waiting till it gets cold for this one. It’s going on the list PDQ. Thanks for sharing!

  8. refrigerator soup

    Thanks for submitting your delicious photo – it’s our current headline pic! And we’re also all heading home to make this for dinner – YUM!

  9. Nancy

    Oh my yum! I’m adding this to my next menu.

  10. Hungry Jenny

    Mm *salivates* That looks gorgeous! Perfect wintery meal to keep you warm. Loving the pastry stars, they’re so cute!

  11. sumonesmom

    Where’s the pie part?

  12. Carolyn Jung

    Too sturdy? Never! This looks like just the ticket for the wet and wild, stormy evening we’re having tonight. All I need is a spoon.

  13. Tess Ledesma

    I love to cook and your recipe is an additional to my list. I will visit you again.

  14. jean yager

    I would like to make 12 servings of the soup a day ahead and reheat in a slow cooker. Will it work with a cream soup like this

    I think you could double the recipe and then just warm it up in the slow cooker without any problems. I wouldn’t leave it in the slow cooker for a long time, however. If you are planning on making mashed potatoes to go along with it be sure to keep them separate from the soup until you serve it or they will melt. -Katie

  15. Ashlei

    I stumbled on this at about six this afternoon…and now, ten this evening, it’s become one of the best dinners I’ve made in a long time! Thank you soo much for this recipe!

    (Also I cut biscuits into the shapes of stars for that extra touch ;P )

  16. grace

    although i really, really enjoy chicken pot pie in true pie form, let’s face it–sometimes i get lazy. a chicken pot pie soup is a fabulous and equally comforting and scrumptious alternative for those days, which seem to occur more often than not. 🙂

  17. Danielle

    How lovely!
    I am not a fan of chicken pot pie in its usual form, but I might give this a try!

  18. leedle

    This is fantastic! It is a great way to make stock and a delicious dinner. My Family loved it so much they asked for it twice in 2 weeks 🙂

  19. June

    I made this to serve for dinner on Halloween night and it was absolutely fabulous.We really enjoyed it and will be making it again – maybe even out of leftover turkey after Thanksgiving. It’s a real keeper! Thanks for sharing.

  20. Huh?

    The directions do not make sense. I’m speaking of the vegetable part.

  21. jim f

    eats good even on a not so cold day too…

  22. Chris

    I agree with “huh?” The vegetable part in the directions doesn’t make sense. How can I add veggies with the chicken in direction 6, when in direction 3 it says, “Sprinkle flour over veggies. Stir and cook several minutes until flour is browned?”

    Hi Chris, I clarified the instructions a bit. The veggies you are sprinkling with flour are the cooked mushrooms, onions, and garlic. The veggies you add with the chicken are the frozen vegetables that just need to be warmed up to serve. I hope this helps! -Katie

  23. Peggy

    This is definitely something I’m in the mood for… like now. Perfect for this cold weather we’re having!

  24. CJ

    Oh wow. I wish somebody would make this for me!! Seriously – this looks like the most perfect winter meal ever.

  25. Katherine

    ^^ Just made this, it was absolutely wonderful. Thanks for the recipe ^_^”

  26. Yesica N. Cook

    Fabulous recipe, thanks so much, it was unbelievably good!!

  27. tinybluecat

    It looks scrumptious but what about the fat? Calories from fat, 208? Seems awfully excessive.

  28. Mom's Menu Planner

    Chicken Pot Pie is one of my favorite foods! I saved the recipe and (almost) can’t wait until fall to try this 🙂

  29. Lia

    What a great recipe but I was concerned about the amount of butter so I used 1oz in a non stick pan. the result was very yummy

  30. Katie

    Made this for my boyfriend (who went to culinary school). I began by accidentally adding butter to a hot pan and setting off the smoke detector, but it went smoothly after that. Once it was done my boyfriend couldn’t believe how good it was! He admitted he was skeptical because of the smoke detector, but loved it and told me hoped I’d make it in the future.

  31. Kaye - SandwichINK for the Sandwich Generation

    Oh my – my senior mom is going to LOVE you! This recipe sounds yummy and she has been hunting out chicken pot pie recipes in every cookbook lately, so your timing is perfect. Thank you 🙂

  32. Tee

    Thanks for the recipe! I’m going to try this out. I especially like the Puff Pastry Stars!!

  33. Tom

    This turned out exactly as you said. Delicious! Thanks for the recipe.

  34. Lucy @ Lucyeats

    Wow that looks so yummy! I can’t wait for the summer to end so I can make this!

  35. janet

    I’m not a fan of frozen vegetables. I make my chicken pot pie with roasted root vegetables. I toss the veggies in olive oil, chopped rosemary, sage and thyme and sea salt and oven roast at a low temperature. Carrots, celery and onions are a must. Add chunks of parsnip, celery root, and a few fingerling potatoes.

  36. Mamas Gotta Bake

    Oh how I love comfort food. This looks great!

  37. Jennifer

    Ok I might be missing something, but what about the gravy? I’m an ammiture so how do I make it!? 🙂 I’m gonna make it tomorrow night!!

  38. Jennifer

    Juuuust kidding. Didn’t read thoroughly!! 🙂 lol

  39. Vanessa

    This was wonderful. I had some leftover chicken in the fridge from the weekend and wanted to cook up some comfort on this rainy day! I only did the soup part but it was awesome! Even the picky boyfriend enjoyed it! Next time I’ll try the pastry part when I have more time. This was delicious and so easy! Thanks for sharing the recipe! It was fantastic. (By the way, I ended up on this page from StumbleUpon but I’m going to check out this whole website!)

  40. Missy

    This looks incredible! This is certainly something I will have to make, specially with it being with potatoes instead of the traditional puff pastry that pot pies are made of and the roux (flour/butter mix to thicken sauces and soups like this) are easy enough to make gluten free so the 1/2 cup flour is of no problems for me either 🙂 Not worried about the starch but I have more a problem with the sat-fat rate. I’d like to suggest for those of us that are more worried about this, use the butter substitutes that are out there. This is the only part of the recipe I’d change, the rest sounds just to die for and I think with winter and even the christmas season coming up, I’ll have to make this and use left over turkey as the meat! Yes, this will be a new years dish this year! Thank you!

  41. Kevin Ryan

    Had this at Supreme Subs in Dubuque,ia for the first time. Totally sold on it. Glad to find the recipe. Thank you!

  42. Joana

    Thanks for the recipe. So easy to make!

  43. Erin

    Just tried this recipe last night – what a great idea! The whole family loved it. Thanks so much for the recipe!

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