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.

this Recipe

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.

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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