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    You are in: Home / Recipes / True Comfort: Chicken Pot Pie Soup over Mashed Potatoes Recipe
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    True Comfort: Chicken Pot Pie Soup over Mashed Potatoes

    True Comfort: Chicken Pot Pie Soup over Mashed Potatoes. Photo by Karen Elizabeth

    1/5 Photos of True Comfort: Chicken Pot Pie Soup over Mashed Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    MarraMamba's Note:

    Now that the cold weather is coming we are going to need our comfort foods. This recipe will satisfy anyone on a cold winter night. I don't particularly like soups myself but this version turns it into almost a stew. I guess a real 'stoup', steaming mashed potatoes with gravy over them, chicken and veggies and even a pot pie decoration :). I add just a couple tablespoons of dark rum or brandy to it; it gives a touch of extra depth. I found this recipe on and have had it open for days so I don't lose it, finally posting it here. She suggests using separate frozen veggies, if you go frozen, since they are normally more tender than the frozen mixed vegetables but either way, or fresh, of course. She also has a recipe for puff pastry stars if you want to add that.

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    Units: US | Metric


    1. 1
      Melt butter in a large soup pot.
    2. 2
      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.
    3. 3
      With the last batch of mushrooms, add onion and garlic; saute until soft.
    4. 4
      Sprinkle flour over veggies.
    5. 5
      Stir and cook several minutes until flour is browned.
    6. 6
      Add chicken stock and milk and heat to a boil.
    7. 7
      Simmer soup, stirring frequently until thickened.
    8. 8
      Add cooked chicken, carrots, green beans, peas, and corn.
    9. 9
      Heat soup until hot, stirring occasionally.
    10. 10
      Salt and pepper to taste.
    11. 11
      Serve over a scoop of mashed potatoes.

    Ratings & Reviews:

    • on August 06, 2014


      Oh my goodness, so nice, so easy! made for a fab dinner, and my husband was thrilled with the mash, which he likes and I rarely make. Apart from adding sliced zucchini to the frying onions, simply because I had some to use up, I made no changes.Oh, I didnt have mushrooms (sorry, forgot about that), but since I dont particularly like them, no loss ;) I didn't have brandy, so used sherry. I will definitely be making this again, thanks for sharing!! Made for International Agents of QUEST, USA Southern Region

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2012


      This is SOOOO good! I skipped the butter, didn't feel it was necessary. I used a gluten free flour, and only 1/4 cup was plenty. Added a salt-free poultry seasoning, celery instead of green beans. Wonderful dish, and versatile. Serve over mashed potatoes, rice, toast, or with crackers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2009


      This was a good down home dinner. It is also lower in fat then your traditional pot pie. I subbed celery for mushrooms and reduced the liquid just a bit. I also sneaky chefed the mashed potatoes with pureed zucchini and no one could see it under the pot pie sauce! Thanks for a good dinner. Update: Had this with rice today for leftovers - better then last night!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for True Comfort: Chicken Pot Pie Soup over Mashed Potatoes

    Serving Size: 1 (318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.6
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 12.0 g
    Cholesterol 55.6 mg
    Sodium 357.3 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 1.9 g
    Sugars 4.1 g
    Protein 9.2 g

    The following items or measurements are not included:

    chicken meat

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