Chicken Pot Pie Soup – An Easy and Simple Recipe

Short Description

This Chicken Pot Pie Soup is a creamy, comforting dish that captures all the flavors of classic chicken pot pie in a simple, one-pot soup. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, this soup is perfect for a cozy meal.

Why You’ll Love This Recipe

  • Easy & Quick – A simplified version of classic chicken pot pie without the crust.
  • Hearty & Filling – Loaded with chicken, vegetables, and a creamy broth.
  • One-Pot Meal – Minimal cleanup with maximum flavor.
  • Family-Friendly – A comforting dish that everyone will love.
  • Customizable – Easily adapt with your favorite ingredients.
Chicken Pot Pie Soup – An Easy and Simple Recipe 10 This Chicken Pot Pie Soup is a creamy, comforting dish that captures all the flavors of classic chicken pot pie in a simple, one-pot soup. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, this soup is perfect for a cozy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs, cooked and shredded
  • Butter
  • Onion, diced
  • Carrots, diced
  • Celery, chopped
  • Garlic, minced
  • All-purpose flour
  • Chicken broth
  • Heavy cream or milk
  • Frozen peas
  • Potatoes, diced
  • Thyme and parsley
  • Salt and pepper
  • Puff pastry or biscuits (optional, for serving)

Directions

  1. Sauté Vegetables – In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook until softened.
  2. Make the Roux – Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
  3. Add Broth & Simmer – Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add potatoes and bring to a gentle simmer.
  4. Cook the Chicken – Stir in cooked, shredded chicken and continue simmering until potatoes are tender.
  5. Finish with Cream – Reduce heat and add heavy cream or milk. Stir in frozen peas and season with thyme, parsley, salt, and pepper.
  6. Serve & Enjoy – Ladle into bowls and serve with puff pastry or biscuits for a classic touch.

Servings and Timing

  • Servings: Makes 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Lighter Version – Use half-and-half or low-fat milk instead of heavy cream.
  • Gluten-Free Option – Use cornstarch instead of flour to thicken the soup.
  • Extra Hearty – Add mushrooms or corn for additional texture.
  • Spicier Twist – Add a pinch of cayenne pepper or red pepper flakes.
  • Vegetarian Option – Swap chicken for white beans and use vegetable broth.

Storage/Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally.
Chicken Pot Pie Soup – An Easy and Simple Recipe
Chicken Pot Pie Soup – An Easy and Simple Recipe 11 This Chicken Pot Pie Soup is a creamy, comforting dish that captures all the flavors of classic chicken pot pie in a simple, one-pot soup. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, this soup is perfect for a cozy meal.

FAQs

Can I use rotisserie chicken?

Yes! Shredded rotisserie chicken is a great shortcut for this soup.

What can I serve with this soup?

Biscuits, puff pastry, or a simple side salad complement this dish well.

Can I make this soup ahead of time?

Absolutely! It reheats well and is perfect for meal prep.

How do I thicken the soup further?

Let it simmer longer or add more flour or cornstarch slurry.

Can I use frozen vegetables?

Yes! Frozen mixed vegetables work well and save time on prep.

How do I make it dairy-free?

Use coconut milk or a dairy-free cream alternative.

What’s the best way to add flavor?

Use homemade chicken broth and fresh herbs for the best taste.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes add a slight sweetness and extra nutrients.

How do I prevent the milk from curdling?

Lower the heat before adding the cream or milk and stir gently.

Is this soup kid-friendly?

Definitely! It’s creamy, mild, and packed with familiar flavors kids love.

Conclusion

Chicken Pot Pie Soup is a cozy, easy-to-make dish that delivers all the comforting flavors of a classic pot pie in a simple, creamy soup. Whether you’re looking for a quick weeknight dinner or a warm meal for a chilly day, this recipe is sure to satisfy!

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Chicken Pot Pie Soup – An Easy and Simple Recipe

Chicken Pot Pie Soup – An Easy and Simple Recipe

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Category: Soup, Comfort Food
  • Method: Stovetop
  • Cuisine: American

Description

This creamy, comforting soup has all the flavors of classic chicken pot pie—without the crust! It’s loaded with tender chicken, hearty vegetables, and a rich, velvety broth, making it a perfect one-pot meal for chilly nights.


Ingredients


Instructions

  • Sauté the Aromatics:
    • In a large pot over medium heat, melt butter.
    • Add onion, garlic, carrots, and celery, cooking for 3-4 minutes until softened.
  • Thicken the Base:
    • Stir in flour and cook for 1 minute, stirring constantly.
    • Slowly whisk in chicken broth until smooth.
  • Simmer the Soup:
    • Add potatoes, salt, pepper, thyme, and poultry seasoning.
    • Bring to a simmer and cook for 10-12 minutes, until potatoes are fork-tender.
  • Add Chicken & Vegetables:
    • Stir in shredded chicken, frozen peas, and corn.
    • Reduce heat and let simmer for 5 more minutes.
  • Make it Creamy:
    • Pour in heavy cream, stirring well.
    • Let cook for 2-3 more minutes (do not boil).
  • Serve Hot:
    • Garnish with fresh parsley and serve with biscuits, puff pastry, or crusty bread!

Notes

  • Want it Thicker? Mash some potatoes or add extra flour at the beginning.
  • Make it Dairy-Free: Use coconut milk instead of cream.
  • Storage: Refrigerate for 3-4 days or freeze for up to 3 months.

Nutrition

  • Calories: 380
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 75mg

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