Chicken Pot Pie Soup Recipe – Comfort in a Bowl
There’s nothing quite like a warm, creamy bowl of Chicken Pot Pie Soup to bring comfort on a chilly day. This recipe takes the classic flavors of a traditional chicken pot pie and transforms them into a rich, hearty soup that’s easy to make and perfect for the whole family. Unlike a traditional pot pie that requires a flaky crust, this soup delivers all the delicious elements—tender chicken, wholesome vegetables, and a creamy, savory broth—without the extra effort. Whether you’re looking for a cozy meal for a weeknight dinner or something special to serve guests, this soup is sure to be a hit!
What makes this Chicken Pot Pie Soup truly special is its ability to bring back nostalgic memories of homemade meals. The combination of fresh ingredients and a luscious broth creates a dish that’s both filling and satisfying. Plus, it’s incredibly versatile—you can customize the vegetables, use rotisserie chicken for convenience, or even make it gluten-free by using alternative thickeners. It’s one of those meals that fills your kitchen with a mouthwatering aroma, making everyone excited for dinner.
Another great thing about this recipe is how simple it is to prepare. Instead of worrying about making pie crusts or baking, you can whip up this one-pot wonder in under an hour. It’s perfect for busy nights when you crave something hearty but don’t have the time for complicated steps. Pair it with a side of biscuits or puff pastry crackers to mimic the classic pot pie experience without the extra work.
So, if you’re a fan of creamy, comforting soups and the flavors of classic chicken pot pie, this Chicken Pot Pie Soup is a must-try! With its rich taste and easy preparation, it’s bound to become a household favorite. Let’s dive into the recipe!
Chicken Pot Pie Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 cups cooked chicken shredded (rotisserie works great!)
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon poultry seasoning
- 1 cup diced potatoes optional
- 1/2 cup corn optional
- Biscuit crackers or puff pastry for serving optional
Instructions
- Sauté the vegetables – In a large pot, melt butter and olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Make the roux – Sprinkle the flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
- Add broth and milk – Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and heavy cream, stirring well.
- Simmer and season – Add the shredded chicken, peas, salt, pepper, thyme, parsley, poultry seasoning, and optional potatoes and corn. Let the soup simmer for about 20 minutes, stirring occasionally, until the flavors meld together and the soup thickens.
- Serve and enjoy – Ladle the hot soup into bowls and serve with biscuits or puff pastry crackers on the side for the full chicken pot pie experience.
Notes
Tips for the Best Chicken Pot Pie Soup
- Use rotisserie chicken for a quicker prep time and deeper flavor.
- Make it gluten-free by using cornstarch instead of flour for thickening.
- For extra richness, add a splash of heavy cream at the end of cooking.
- Customize the veggies – Feel free to add mushrooms, green beans, or any other favorites!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk or broth if needed.
