If you love the comforting flavors of a classic chicken pot pie but want something quicker and cozier, this Chicken Pot Pie Soup Recipe is your new best friend. It’s like all the creamy, savory goodness of the traditional pie transformed into a smooth, hearty soup that warms you from the inside out. Packed with tender chicken, vibrant vegetables, and a luscious cream base, it’s a one-pot wonder that’s perfect for chilly nights or anytime you crave a hug in a bowl. The best part? It’s surprisingly simple to make and endlessly satisfying.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie Soup Recipe lies in its straightforward, pantry-friendly ingredients, each carefully chosen to build rich flavors and pleasing textures. From the sweetness of carrots to the fresh pop of peas, every element plays a vital role in creating that classic savory soup experience.
- Unsalted butter (2 tablespoons): Adds a silky richness and helps soften the veggies without overwhelming their flavors.
- Olive oil (1 tablespoon): Combines with butter for a perfect sauté base, lending a subtle fruitiness.
- Small onion, diced (1): Provides sweetness and depth as it cooks down to tender perfection.
- Garlic, minced (2 cloves): Introduces aromatic warmth that enhances every spoonful.
- Carrots, peeled and diced (2): Offer natural sweetness and a lovely orange color.
- Celery stalks, diced (2): Add a delicate crunch and earthy undertones.
- Salt (1 teaspoon): Balances and elevates all the ingredients’ flavors.
- Black pepper (½ teaspoon): Gives a mild, peppery brightness without overpowering.
- Dried thyme (¼ teaspoon): Brings a herbal, slightly minty note that feels classic and cozy.
- Dried rosemary (¼ teaspoon): Adds a piney, woodsy aroma to enhance the overall taste.
- All-purpose flour (¼ cup): Thickens the soup into that perfectly creamy consistency.
- Low-sodium chicken broth (4 cups): Provides the meaty, savory base without excess saltiness.
- Cooked shredded chicken (2 cups): The protein superstar that makes this soup hearty and satisfying.
- Frozen peas (1 cup): Bright green bursts of sweetness and texture.
- Frozen corn (1 cup): Adds a gentle crunch and natural sugariness.
- Heavy cream or half-and-half (1 cup): Rounds out the soup with luscious creaminess that feels indulgent.
- Chopped parsley (optional): A fresh, herbaceous garnish that brings color and a touch of brightness.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Veggies and Aromatics
Start by warming butter and olive oil in a large pot or Dutch oven over medium heat. Once shimmering, toss in diced onions, carrots, and celery. Let them cook gently for about 5 to 7 minutes until they start to soften and release their natural sweetness. Then, stir in the minced garlic along with salt, black pepper, thyme, and rosemary. Sauté just a couple more minutes until everything smells amazing and well combined.
Step 2: Build the Base with Flour and Broth
Sprinkle the flour evenly over your softened vegetables, mixing well to coat them thoroughly. This step cooks off any raw flour taste and begins thickening the soup. After a minute or two, slowly pour in the chicken broth while whisking constantly to prevent any lumps. Once smooth, bring the mixture to a gentle boil, then lower the heat and let it simmer for 10 minutes. The broth will thicken slightly and soak up all those beautiful flavors.
Step 3: Add Chicken and Veggies
Next, stir in your shredded cooked chicken along with frozen peas and corn. These ingredients add great texture, color, and hearty protein. Simmer for another 5 minutes so everything heats through perfectly and melds into one delicious soup.
Step 4: Finish with Cream and Seasoning
Finally, pour in your heavy cream or half-and-half and gently warm the soup—just until heated through, but don’t let it boil again. This step makes your soup decadently creamy and smooth. Taste and adjust seasoning if needed, then it’s ready to serve.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens up the rich soup with a pop of color and fresh herb flavor. You can also add flaky biscuit pieces or puff pastry shards on the side to echo the traditional pot pie crust and add an extra savory bite.
Side Dishes
This soup shines as a satisfying main on its own, but pairing it with a crisp green salad or crusty bread makes it a delightful full meal. The contrast between the warm, creamy soup and the fresh, crunchy sides is simply unbeatable.
Creative Ways to Present
For something fun, serve the soup in mini bread bowls or hollowed-out small pumpkins for seasonal charm. You could also top it with a light sprinkle of shredded sharp cheddar or Parmesan for a cheesy twist that complements the creamy texture beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Pot Pie Soup Recipe to an airtight container and refrigerate for up to 3 days. The flavors will deepen as it sits, making leftovers even better the next day.
Freezing
You can freeze this soup for up to 3 months. For best results, freeze without the cream and add it fresh when reheating to maintain the smooth, creamy texture. Portion it out into freezer-safe containers or bags so you can thaw exactly what you need.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or burning. Add a splash of broth or cream if it’s thicker than you like after cooling. Avoid boiling after the cream is added to keep the silky consistency.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken works wonderfully and saves prep time, plus it adds plenty of flavor and juiciness to the soup.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based alternative to keep it creamy without dairy. You might want to tweak seasonings slightly to balance flavors.
Can I add other vegetables to the soup?
Definitely. Feel free to toss in diced potatoes, green beans, or mushrooms to suit your taste or to use up what you have on hand. Just adjust cooking times to ensure veggies are tender.
What can I substitute for the flour if I need a gluten-free option?
Try using cornstarch, arrowroot powder, or a gluten-free all-purpose flour blend to thicken the soup. Mix with a little cold water before adding to avoid lumps.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes, cayenne powder, or swirl in some hot sauce at the end to give your Chicken Pot Pie Soup Recipe a warming kick.
Final Thoughts
This Chicken Pot Pie Soup Recipe is one of those cozy dishes that feels like a warm hug after a long day. Its comfort-food credentials are undeniable, and the ease of making it at home means you get all the rich, creamy flavor without the fuss of a full pie. I truly encourage you to try it and discover how this soup can become the new favorite in your recipe rotation. Happy cooking and even happier eating!
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Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
This Chicken Pot Pie Soup is a comforting and hearty dish that captures the classic flavors of chicken pot pie in a creamy, warm soup form. Made with tender shredded chicken, fresh vegetables, and a rich broth thickened with flour and cream, it’s perfect for cozy meals any day of the week.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- Chopped parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes until softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, salt, black pepper, dried thyme, and dried rosemary. Sauté for another 1–2 minutes to release their flavors.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste, stirring constantly to prevent burning.
- Add Broth: Gradually whisk in the low-sodium chicken broth to the pot, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until the soup thickens slightly.
- Add Chicken and Veggies: Stir in the cooked shredded chicken, frozen peas, and frozen corn. Continue to simmer for another 5 minutes, allowing the flavors to meld and ingredients to heat through.
- Finish with Cream: Pour in the heavy cream or half-and-half and gently heat the soup without boiling to prevent curdling. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with optional biscuit or puff pastry pieces on the side for an extra comforting touch.
Notes
- For added richness, stir in a tablespoon of cream cheese with the heavy cream.
- This soup is excellent for using up leftover rotisserie chicken or turkey.
- To make it lighter, substitute the heavy cream with half-and-half or milk, though the soup will be less rich.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
