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Cozy up with a bowl of comfort! This Chicken Pot Pie Soup recipe brings all the classic flavors you adore from traditional chicken pot pie, but in a warm, comforting soup that’s perfect for any night of the week. It’s a hug in a bowl, guaranteed to please the whole family.
Imagine the aroma of tender chicken, vegetables, and creamy broth filling your kitchen. This easy-to-follow recipe is designed for busy women like you who crave delicious, home-cooked meals without spending hours in the kitchen. Get ready to make a new family favorite!
WHY YOU’LL LOVE the Chicken Pot Pie Soup
Why This Recipe is a Winner:
- Quick & Easy: Ready in under an hour, perfect for weeknight dinners.
- Family-Friendly: A guaranteed hit with kids and adults alike. It’s comfort food at its finest!
- Customizable: Easily adapt the recipe to use up vegetables you have on hand.
- Delicious Flavor: Captures all the comforting flavors of chicken pot pie in a creamy, savory soup.
Ingredients You’ll Need for the Chicken Pot Pie Soup
Gathering your ingredients is the first step to a delicious meal. This recipe uses simple, accessible ingredients you likely already have in your pantry and fridge. The combination of fresh vegetables, savory herbs, and tender chicken creates a symphony of flavors that will delight your taste buds. Let’s get started!
Ingredients:
If you enjoyed this, you might also love our Chicken Noodle Soup Herb Butter Broth recipe.
Here’s what you’ll need to create this comforting Chicken Pot Pie Soup. Feel free to adjust quantities based on your preferences. For example, if you love carrots, add a few more! Remember, home cooking is all about making it your own.
- Chicken: You can use cooked chicken (rotisserie chicken is a great time-saver!) or raw chicken breasts or thighs. If using raw, you’ll need to cook it first.
- Vegetables: A classic mix of carrots, celery, and onion forms the base. Peas add a touch of sweetness.
- Broth: Chicken broth provides the flavorful liquid base for the soup. Low-sodium is recommended.
- Butter: Adds richness and helps sauté the vegetables.
- Flour: Used to thicken the soup. All-purpose flour works perfectly.
- Milk or Cream: Adds creaminess. Whole milk or heavy cream will give you the best results.
- Herbs & Seasonings: Thyme, salt, and pepper enhance the flavors. Fresh herbs are wonderful, but dried work too.
- Pie Crust (Optional): For serving, you can add cooked pie crust pieces or puff pastry.
How to Make Chicken Pot Pie Soup
This recipe is designed to be straightforward and easy to follow. With these simple steps, you’ll have a warm and satisfying bowl of Chicken Pot Pie Soup ready to enjoy. Get ready for a delicious journey!
Step 1: Sauté the Vegetables
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes. This step builds the flavor foundation of your soup.
Step 2: Cook the Chicken (If Needed)
If using raw chicken, add it to the pot and cook until no longer pink. Shred or dice the cooked chicken. If using pre-cooked chicken, simply add it at the end.
Looking for more? Try this delicious Orange Chicken Stir Fry Better Than Takeout next.
Step 3: Make the Roux & Add Broth
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
Step 4: Simmer & Add Remaining Ingredients
Add the cooked chicken, peas, thyme, salt, and pepper to the soup. Simmer for about 15 minutes, allowing the flavors to meld. Stir in milk or cream.
Step 5: Serve & Enjoy
Taste and adjust seasonings as needed. Serve hot, optionally garnished with cooked pie crust pieces or puff pastry. Enjoy your delicious Chicken Pot Pie Soup!
Recommended Tools & Equipment for Chicken Pot Pie Soup
Having the right tools can make cooking even more enjoyable. Here are some essential items that will help you prepare this Chicken Pot Pie Soup with ease. These are kitchen staples that you’ll use again and again.
You might also be interested in this related resource: minimalistbaker.
- Large Pot or Dutch Oven: Essential for simmering the soup.
- Cutting Board & Knife: For chopping vegetables and chicken.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Whisk: To smoothly combine the flour and broth.
- Wooden Spoon or Spatula: For stirring and scraping the bottom of the pot.
- Ladle: For serving the soup.
PRO TIPS for Chicken Pot Pie Soup
Tips for Soup Success:
- Don’t Rush the Veggies: Sautéing the vegetables until they’re tender is key to great flavor.
- Season Generously: Taste and adjust seasonings throughout the cooking process.
- Thicken to Your Liking: If you prefer a thicker soup, add a bit more flour or let it simmer longer.
- Use Fresh Herbs: Fresh thyme adds a wonderful flavor, but dried works too.
Variations & Serving Ideas
This Chicken Pot Pie Soup is incredibly versatile, allowing you to customize it to your taste and what you have on hand. Here are some ideas to inspire you. Feel free to experiment and make it your own!
- Add Different Vegetables: Include mushrooms, potatoes, corn, or green beans.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Use Different Herbs: Experiment with rosemary, parsley, or sage.
- Add a Crust Topping: Top individual bowls with baked puff pastry or biscuit dough.
- Serve with Crusty Bread: Perfect for dipping and soaking up the delicious broth.
Storage & Reheating
This Chicken Pot Pie Soup is great for meal prepping! Allow the soup to cool completely before storing it. Proper storage ensures your soup stays fresh and delicious. Here’s how to store and reheat your soup for optimal enjoyment.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup.
For more details on Chicken Pot Pie Soup, check out food52.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave. If the soup has thickened too much, add a splash of broth or water when reheating.
Final Thoughts
I hope you enjoy this comforting Chicken Pot Pie Soup recipe as much as I do! It’s the perfect way to bring warmth and deliciousness to your table, any night of the week. This recipe is a testament to the fact that home cooking doesn’t have to be complicated to be incredibly satisfying. I would love to hear how your soup turns out, so please share your thoughts and any variations you try in the comments below. Happy cooking!
FAQs About Chicken Pot Pie Soup
Can I use frozen vegetables?
Yes, you can definitely use frozen vegetables! Add them towards the end of the cooking time, allowing them to heat through.
Can I make this soup ahead of time?
Yes, this soup is great for making ahead! Store it in the refrigerator and reheat it when you’re ready to serve. The flavors actually meld together even more overnight.
What can I serve with this soup?
This soup is delicious on its own, but you can serve it with crusty bread, a side salad, or even a grilled cheese sandwich for a complete meal.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Print
Chicken Pot Pie Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This Chicken Pot Pie Soup is a comforting and flavorful soup that captures all the deliciousness of chicken pot pie in a warm, cozy bowl. It’s packed with tender chicken, vegetables, and a creamy broth, making it a perfect meal for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup water
- 1 cup frozen peas
- 1 cup frozen mixed vegetables (corn, green beans, etc.)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 sheet (14.1 ounces) refrigerated pie crust, cut into 1-inch squares (optional, for topping)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
- Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Add peas and mixed vegetables. Simmer for 5 minutes, or until vegetables are tender.
- Stir in heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- (Optional) While the soup is simmering, bake the pie crust squares according to package directions. Place cooked pie crust squares on top of the soup when serving.
- Serve hot and enjoy!
Notes
- For a thicker soup, you can whisk 2 tablespoons of cornstarch with 1/4 cup of cold water and add it to the soup during the last 5 minutes of cooking.
- Feel free to add other vegetables like potatoes or mushrooms.
- You can use leftover cooked chicken to save time.
- If you don’t have heavy cream, you can use half-and-half or milk, but the soup will be less creamy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Protein: 25g
