Ultimate Comfort: Chicken Pot Pie Soup over Mashed Potatoes
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
- 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.
- With the last batch of mushrooms, add onion and garlic.
- Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture. Stir and cook several minutes until flour is golden.
- Add chicken stock and milk and heat to a boil.
- Simmer soup, stirring frequently until thickened.
- Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
- 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
- Thaw a sheet of puff pastry for 40 minutes at room temperature. Preheat oven to 350°F.
- Unroll and cut into small shapes with a knife or cookie cutter.
- Place on a baking sheet and brush with beaten egg.
- Sprinkle each shape with grated cheese and salt.
- 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
- Preheat oven to 450°F.
- Place chicken in a roasting pan and sprinkle with a palmful of salt.
- Roast chicken for about 60 minutes or until juices run clear.
- 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.
October 4th, 2009 at 10:55 pm
This sounds so wonderful, I mean really wonderful.
October 5th, 2009 at 12:05 am
This could be my favorite dish ever!
October 5th, 2009 at 5:28 am
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!
October 5th, 2009 at 6:57 am
Do you I have to wait for the real cold days? This looks too good!
October 5th, 2009 at 9:36 am
This really looks so amazing. And you’re right, such a great comfort food. I love the puff pastry stars!
October 5th, 2009 at 10:39 am
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!
October 5th, 2009 at 11:53 am
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!
October 5th, 2009 at 1:10 pm
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!
October 7th, 2009 at 10:25 am
Oh my yum! I’m adding this to my next menu.
October 8th, 2009 at 10:24 am
Mm *salivates* That looks gorgeous! Perfect wintery meal to keep you warm. Loving the pastry stars, they’re so cute!
October 13th, 2009 at 9:44 am
Where’s the pie part?
October 13th, 2009 at 9:20 pm
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.
October 15th, 2009 at 4:51 am
I love to cook and your recipe is an additional to my list. I will visit you again.
October 15th, 2009 at 7:43 pm
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
October 15th, 2009 at 9:09 pm
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 )
October 17th, 2009 at 1:33 am
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.
October 27th, 2009 at 4:57 pm
How lovely!
I am not a fan of chicken pot pie in its usual form, but I might give this a try!
October 29th, 2009 at 7:33 am
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
November 2nd, 2009 at 10:13 am
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.
November 12th, 2009 at 1:20 pm
The directions do not make sense. I’m speaking of the vegetable part.
November 16th, 2009 at 10:33 pm
eats good even on a not so cold day too…
December 6th, 2009 at 7:43 pm
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
December 16th, 2009 at 6:37 pm
This is definitely something I’m in the mood for… like now. Perfect for this cold weather we’re having!
December 31st, 2009 at 9:34 pm
Oh wow. I wish somebody would make this for me!! Seriously – this looks like the most perfect winter meal ever.
January 10th, 2010 at 4:49 pm
^^ Just made this, it was absolutely wonderful. Thanks for the recipe ^_^”
January 19th, 2010 at 7:32 pm
Fabulous recipe, thanks so much, it was unbelievably good!!