Chicken Pot Pie Soup -

Chicken Pot Pie Soup is a warm, hearty dish that combines the flavors of a classic chicken pot pie tender chicken, creamy broth, and vegetables into a comforting soup. Quick and easy to make, it’s perfect for cold days and ready in under an hour to satisfy everyone at the table!

Why We Love This Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is a family favorite because it’s creamy, comforting, and flavorful. It combines all the best parts of a chicken pot pie: chicken, veggies, and creamy goodness without making a pie crust. It’s easy to make, ready in less than 40 minutes, and perfect for a weeknight dinner. Plus, it’s versatile, so you can change it up with different vegetables or add some biscuits on top to make it feel even more like a classic chicken pot pie.

Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
2 carrots, sliced
2 celery stalks, chopped
1 cup frozen peas
4 cups chicken broth
2 cups heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 cup all-purpose flour
Optional: fresh parsley for garnish

Instructions

Cook the Vegetables: Melt the butter over medium heat in a large pot. Add the diced onion and minced garlic. Cook for about 3-4 minutes until they become soft and fragrant.
Add the Carrots and Celery: Add the sliced carrots and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
Make the Soup Base: Sprinkle the flour over the vegetables and stir well. Let it cook for 1-2 minutes, then slowly add the chicken broth while stirring to avoid lumps. Bring the soup to a simmer.
Add the Cream and Herbs: Stir in the heavy cream, dried thyme, rosemary, salt, and pepper. Let the soup simmer for 5-7 minutes until it thickens slightly.
Add the Chicken and Peas: Add the cooked chicken and frozen peas. Stir everything together and cook for another 5-10 minutes until the soup is heated and the vegetables tender.
Serve: Remove the pot from the heat, and serve the soup in bowls. Garnish with fresh parsley if you like, and enjoy!

Variations

More Vegetables: Feel free to add vegetables like potatoes, corn, or green beans to make the soup even heartier.
Dairy-Free: If you need a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Biscuits or Puff Pastry: For a fun twist, serve the soup with a biscuit or puff pastry on top, just like a traditional chicken pot pie.

Cooking Notes

Leftover Chicken: This soup is great for using leftover cooked chicken, like rotisserie chicken. Shred or chop the chicken and add it to the soup.
Thickening the Soup: If you want a thicker soup, let it simmer a little longer or add more flour. If it’s too thick, add more chicken broth to thin it out.

Serving Suggestions

Bread: Serve the soup with a slice of crusty or garlic bread to dip into the creamy broth.
Salad: A light green salad with a vinaigrette dressing is a great side dish to balance the soup’s richness.
Rice or Quinoa: For a more filling meal, serve the soup with a side of rice or quinoa.

Tips

Leftovers: This soup stays in the fridge for 2-3 days. Just reheat it on the stove, and add a bit of broth if it’s too thick.
Freezing: You can freeze the soup, but it may change in texture when reheated. To avoid this, you can freeze the soup without the cream and add it when you reheat it.
Season to Taste: Taste the soup before serving and adjust the seasoning. You can add more salt, pepper, or herbs to suit your preferences.

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Nutritional Information (Per Serving)

Calories: 350
Protein: 25g
Carbs: 20g
Fat: 20g
Fiber: 3g
Sodium: 900mg

Why You’ll Love Chicken Pot Pie Soup

Chicken Pot Pie Soup is a warm, hearty dish for chilly days. It has all the comforting flavors of a classic chicken pot pie, like tender chicken, creamy broth, and vegetables, but in soup. It’s easy to make, filling, and delicious whether you enjoy it for dinner, meal prepping, or want something cozy.

Why Chicken Pot Pie Soup is the Ultimate Comfort Food

Chicken Pot Pie Soup is the definition of comfort food. It’s creamy, savory, and full of veggies and tender chicken, making every bite satisfying. The rich broth ties everything together, making it perfect for a cold evening or after a long day. The best part? It’s a one-pot dish, so cleanup is super easy!

Tips for Perfecting Your Chicken Pot Pie Soup

To make sure your soup turns out perfectly every time, keep these tips in mind:

Use Fresh Ingredients: Fresh carrots, celery, and other veggies will make the soup taste better. It’s always good to avoid pre-chopped or frozen veggies if you can.
Adjust the Consistency: Some prefer thick soup, while others prefer thinner. If you want it thicker, cook the potatoes a bit longer or add more. For a lighter soup, add more chicken broth or milk.
Season to Taste: Taste the soup while it’s cooking. If it needs more salt, pepper, or herbs like thyme and rosemary, add them. A pinch of nutmeg can also give it an extra layer of flavor.
Balance the Creaminess: While the creaminess makes the soup amazing, you don’t want it too rich. If it feels too heavy, add a bit of chicken broth or a splash of white wine to balance it out.

The Secret to a Creamy, Flavorful Chicken Pot Pie Soup

What makes Chicken Pot Pie Soup so creamy and tasty? The secret is in the mix of ingredients. When you sauté the vegetables and add flour, you make a roux, which helps thicken the soup. Then, adding chicken broth and cream or milk creates the smooth, velvety texture everyone loves. The Yukon Gold potatoes help thicken the soup naturally, while herbs like thyme and rosemary add flavor, making the soup extra special.

How to Make Chicken Pot Pie Soup with Leftover Rotisserie Chicken

Leftover rotisserie chicken is a game-changer for this recipe! It saves you time and gives the soup an even richer flavor. Just shred the chicken and add it toward the end of cooking so it heats up without overcooking. If you don’t have rotisserie chicken, you can use any cooked chicken you have on hand.

How to Get the Perfect Texture in Your Soup

Getting the right texture is key for this soup. Yukon Gold potatoes help thicken the soup as they cook, making it creamy. You can use heavy cream or milk to make it rich, but don’t use too much. Too much cream can make it too thick. If you want the soup lighter, add more broth. Stir the soup as it simmers; if it’s too thick, add more broth to loosen it up.

Frequently Asked Questions About Chicken Pot Pie Soup

Can I use frozen chicken for Chicken Pot Pie Soup?
Yes, you can use frozen chicken! Just thaw it first or cook it in the soup. If you cook frozen chicken, give it a little extra time.
How do I make Chicken Pot Pie Soup dairy-free?
To make this soup dairy-free, use plant-based milk like almond or coconut milk and dairy-free butter to sauté the vegetables.
Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze it! Let the soup cool completely before putting it in a container. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stove.
How can I thicken Chicken Pot Pie Soup without flour?
You can use cornstarch or arrowroot powder instead of flour. Just dissolve some cornstarch in cold water and stir it into the soup while it’s simmering.
What can I serve with Chicken Pot Pie Soup?
This soup goes great with crusty bread, biscuits, or salad. If you want something close to the traditional pot pie, try topping it with puff pastry or a biscuit topping!

Conclusion

Chicken Pot Pie Soup takes all the delicious flavors of a chicken pot pie and turns them into a creamy, comforting soup. It’s the perfect dish for any occasion with tender chicken, vegetables, and a rich broth. Whether you’ve been making chicken pot pie for years or just discovered this new version, this soup will soon become a family favorite.