Chicken Pot Pie Soup Recipe

Craving the comfort of chicken pot pie without all the fuss of making a crust? Enter Chicken Pot Pie Soup—a creamy, hearty, and filling soup that delivers all the cozy flavors of the classic dish, minus the crust.

This one-pot wonder is perfect for cold days when you need something warm and comforting but don’t want to spend hours in the kitchen. Loaded with tender chicken, vegetables, and a rich, creamy broth, this recipe is bound to become a family favorite!

Step-by-Step Instructions

Step 1: Cook the Chicken

If you haven’t already cooked the chicken, you can poach the chicken breasts in boiling water for about 10-12 minutes or until fully cooked. Once done, shred the chicken with two forks and set it aside.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, carrots, celery, and garlic, sautéing until the vegetables are softened, about 5 minutes.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste. This will help thicken the soup later.

Step 4: Add the Broth and Potatoes

Slowly pour in the chicken broth while stirring to prevent lumps. Add the diced potato, thyme, and parsley. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender.

Step 5: Stir in the Cream and Milk

Once the potatoes are cooked, stir in the heavy cream and milk. Allow the soup to simmer for another 5 minutes, stirring occasionally.

Step 6: Add Chicken and Vegetables

Now, add the shredded chicken, frozen peas, and frozen corn to the soup. Cook for an additional 5-7 minutes, or until the chicken is warmed through and the vegetables are tender.

Step 7: Season to Taste

Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a thicker soup, you can simmer it a little longer to reduce the liquid or add more flour to thicken.

Step 8: Serve

Ladle the Chicken Pot Pie Soup into bowls. For an extra indulgent touch, serve with biscuits or pie crust on the side, or even break them up into the soup for that classic pot pie experience!

Tips for the Best Chicken Pot Pie Soup

1. Make it Ahead

This soup is even better the next day, as the flavors have more time to meld. You can prepare it ahead and store it in the fridge for up to 3 days.

2. Swap the Vegetables

Feel free to substitute the vegetables with what you have on hand. Green beans, mushrooms, or even spinach make great additions to this soup.

3. Use Leftover Chicken

Got leftover rotisserie chicken? Shred it up and use it in this recipe to save time.

4. Make it Gluten-Free

For a gluten-free version, swap the flour for gluten-free all-purpose flour or use cornstarch as a thickener.

5. Freeze for Later

This soup freezes well. Just store it in an airtight container for up to 3 months. When reheating, you may need to add a splash of milk or broth to thin it out.

Serving Suggestions

1. With Biscuits or Rolls

Serve this creamy soup with buttermilk biscuits or crusty rolls to soak up every last bit of the delicious broth.

2. Topped with Pie Crust

For a fun twist, bake some pie crust pieces separately and serve them on top of each bowl of soup, mimicking the classic chicken pot pie.

3. As a Main Dish

This hearty soup is filling enough to be served on its own as a main course, but it also pairs well with a light side salad.

Conclusion

This Chicken Pot Pie Soup is everything you love about the classic comfort food but with a simpler, quicker preparation. It’s rich, creamy, and full of tender chicken and vegetables, making it the ultimate cozy meal for chilly evenings. Whether you serve it with biscuits, pie crust, or on its own, it’s sure to be a hit with your family!

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly! Just shred the meat and add it in place of the cooked chicken breasts.

2. Can I make this soup in a slow cooker?

Absolutely! Just sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I use milk instead of heavy cream?

You can, but the soup won’t be as rich. If you want to lighten it up, you can use half-and-half or just milk, but the creaminess will be reduced.

4. Can I freeze this soup?

Yes, this soup freezes well. Just make sure to let it cool completely before freezing. It will keep in the freezer for up to 3 months.

5. What can I serve with this soup?

This soup pairs wonderfully with biscuits, bread rolls, or a light side salad.

Yield: 6

Best Chicken Pot Pie Soup Recipe

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Craving the comfort of chicken pot pie without all the fuss of making a crust? Enter Chicken Pot Pie Soup—a creamy, hearty, and filling soup that delivers all the cozy flavors of the classic dish, minus the crust. This one-pot wonder is perfect for cold days when you need something warm and comforting but don't want to spend hours in the kitchen. Loaded with tender chicken, vegetables, and a rich, creamy broth, this recipe is bound to become a family favorite!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 large potato, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)
• Puff pastry croutons (optional, for serving)

Instructions

1. Cook the Chicken:
   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
   
2. Sauté Vegetables:
   In the same pot, melt the butter and add 1 tablespoon of olive oil. Add the chopped onion, garlic, carrots, celery, and potato. Cook until the vegetables are softened, about 5 minutes.
   
3. Make the Soup Base:
   Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat to simmer.
   
4. Simmer and Add Chicken:
   Return the cooked chicken to the pot along with the frozen peas, thyme, and parsley. Let the soup simmer for about 15 minutes, or until the vegetables are tender and the chicken is fully cooked.
   
5. Add Milk/Cream:
   Stir in the milk or heavy cream. Simmer for an additional 5 minutes, allowing the soup to thicken. Season with salt and black pepper to taste.
   
6. Serve:
   Ladle the soup into bowls and garnish with chopped fresh parsley. For a classic pot pie touch, you can serve with puff pastry croutons or crusty bread.

Notes

Puff Pastry Croutons: For a true pot pie feel, cut puff pastry into small squares, bake until golden, and serve on top of the soup.

Vegetable Variations: Feel free to add or swap vegetables like corn or green beans.

Thickening the Soup: If you prefer a thicker soup, you can increase the amount of flour or simmer longer after adding the cream.