- Wanna learn how to make a chicken pot pie without the pie?
(upbeat music)
Hey, everybody.
It's Natasha of natashaskitchen.com.
And today I'm gonna show you
how to make chicken pot pie soup.
This is everything you love about
the comforts of chicken pot pie, but it's so much easier
because you don't need a crust.
And I'm hungry, so let's get started.
I like to have all my ingredients prepped
and ready to go before I fire up the stove.
For this recipe you'll need
five cups of cooked shredded chicken.
You can use a store-bought rotisserie chicken,
or cook your own.
And I'll leave links in the notes for our easy roast chicken
or our quick Instant Pot whole chicken.
Once you have that shredded up into bite-size pieces,
we're gonna set that aside and prep our mushrooms.
If you're not a fan of mushrooms, you can leave them out.
But just eight ounces of mushrooms
add a ton of flavor to this soup.
You can use white or brown mushrooms for this.
And if you're curious, yes,
I did rinse and dry my mushrooms.
The only time I don't wash my mushrooms
is when I'm making stuffed mushrooms.
And then I'll just wipe them off with a damp paper towel.
But for soup, it doesn't matter.
I rinsed them because it's quicker and easier.
Next, chop one medium onion.
You should get about one cup of chopped onions.
Onions are one of the classic aromatics
that form the base of flavor for this soup,
so do not skip them.
Next, we're gonna peel and mince three garlic cloves.
The quickest way to peel garlic cloves is to
smash them with the flat side of your knife,
or you can use a bench scraper.
This loosens the skin,
and it should come off quickly and easily.
(Natasha laughs)
Now finely mince your garlic cloves.
And garlic is a flavoring that I use
in nearly all of my soups.
And if you love garlic make sure to check out
our classic zuppa Toscana recipe.
You'll be amazed how much garlic we use there.
And make sure to finely mince those garlic cloves
so they disappear into the soup.
Once you have those all minced up, set them aside.
Now onto finely chopping the celery ribs.
We're using just two sticks of celery.
And celery is another one of those aromatics
that add amazing flavor to the soup.
I know not everyone loves the texture of celery,
but it does add great flavor.
So the key for me is to finely chop it up.
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Next I have two medium carrots that I've already peeled.
Slice those up into thin rings.
And if you have a large carrot,
you can cut it in half and then slice it into half rings.
Now onto the potatoes.
We're using one pound of potatoes,
or about four medium yellow potatoes.
I've already peeled them,
now I'm gonna quarter the potatoes,
and slice them into bite-size pieces.
Potatoes aren't typically used in a pot pie,
but because this is a chicken pot pie soup
the potatoes add great texture, flavor,
and make the soup really satisfying.
After some quick prep of your ingredients
we're ready to fire up the stove.
Place a five and a half quart Dutch oven
or a soup pot over medium high heat.
And melt in six tablespoons of unsalted butter.
Make sure to check out the recipe description
where I'll link to this pot
and all the tools we use in our recipe.
Once the butter is melted, add your chopped onion,
celery, and your sliced carrots.
Continue sauteing those over medium high heat,
stirring occasionally, for about five to seven minutes,
or until they're softened and lightly golden.
Add the sliced mushrooms along with your minced garlic,
and saute those for another five minutes.
Stirring occasionally until the mushrooms are softened.
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Next, sprinkle the top with one third cup
of all purpose flour.
The flour acts as the thickener for the soup.
And you wanna continue cooking for another minute,
stirring constantly.
It's important to cook off the flour
so you don't taste it in the finished soup.
You can see that flour is starting
to look a little bit golden.
Now we're gonna add six cups of chicken stock or broth.
You can use store-bought stock,
but homemade will give you the best flavor.
And I will link to our tutorial in the notes.
Stir in the broth, scraping the bottom to deglaze the pot.
Then add your sliced potatoes,
three and a half teaspoons of salt,
and about half a teaspoon of black pepper.
Or you can season to taste.
Bring the entire mixture to a uniform boil,
then reduce the heat to a simmer.
Partially cover and let that cook for about
12 to 15 minutes, or until the potatoes are tender.
You can see the soup has thickened up nicely.
Give it a good stir.
And now it's time to add the shredded chicken.
Also add one cup of frozen peas and one cup of frozen corn.
You can also use canned drained corn.
Now stir in half a cup of whipping cream
and add one fourth cup of chopped fresh parsley.
Stir that all together.
Then bring it back to a simmer
and continue to simmer for about five minutes,
or until the corn and peas are tender.
(upbeat music)
Now, just like with the classic pot pie,
this mixture should be very well seasoned.
So taste it the end and add more salt and pepper if needed.
(salt grinding)
Once it's done, take it off the heat,
and it's ready to serve.
Oh, who's excited?
All right.
My kitchen smells amazing right now.
And it is time for the taste test.
Whew, oh yum.
I love me a good soup facial.
(Natasha laughs)
Not really.
All right.
And I love, love, love to serve
chicken pot pie soup with homemade biscuits.
It gives you that satisfaction of the flaky pie crust,
but these take like 20, 30 minutes to make start to finish.
So easy, ridiculously fluffy.
I just, I don't even have words.
They're so good.
All right, let's plate this up
because it's way past my lunchtime and I'm hungry.
So let's do this.
Oh, look at this.
It is so creamy, but light.
This is one super satisfying and hearty soup.
And I love that it's loaded with chicken and veggies.
I mean, this is seriously a meal in itself.
Look at that.
And the best part is, it tastes just like chicken pot pie.
Filling is our favorite part anyways, right?
And the whole family approves of this one.
Get one more scoop.
Okay, that looks delicious.
And I love to garnish this,
add a little bit of freshly chopped parsley,
and a little bit of black pepper.
You know, just like they do in the restaurant, feels fancy.
All right, here we go.
So you gotta take a bite of biscuit and a bite of soup,
that's just how it works.
Seriously you guys, try these, they're so good.
I'll leave a link to the recipe on my site.
These are sure to become a new favorite for you.
So here we go, this is how you do it, ready?
Mm, so fluffy and buttery.
Oh, it smells so good.
Okay, get a little bit of everything on my spoon.
And it's still blazing hot, so be careful.
Wow.
This just made my day.
That chicken is so tender.
And I love the little sweet pops of veggies in there.
The sweet peas, and corn, and carrots too.
Also, this soup is really good for meal prep
because it reheats really well.
I love to have a pot of soup in the fridge,
makes meal planning so easy, and so satisfying.
I hope this becomes a new favorite soup for you.
Let me know what you think of it in the comments.
And we'll see you in our next video.