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.
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
- Sauté Vegetables – In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook until softened.
- Make the Roux – Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
- Add Broth & Simmer – Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add potatoes and bring to a gentle simmer.
- Cook the Chicken – Stir in cooked, shredded chicken and continue simmering until potatoes are tender.
- Finish with Cream – Reduce heat and add heavy cream or milk. Stir in frozen peas and season with thyme, parsley, salt, and pepper.
- 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!
PrintChicken Pot Pie Soup – An Easy and Simple Recipe
- 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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