Chicken Pot Pie Soup Recipe

There’s something uniquely comforting about Chicken Pot Pie. The flaky crust, the creamy, savory filling brimming with tender chicken and vegetables – it’s a hug in a bowl. But let’s be honest, sometimes making a full-fledged pot pie feels like a culinary marathon. That’s where this Chicken Pot Pie Soup recipe swoops in to save the day! I first stumbled upon the idea when craving those classic flavors but lacking the time (and frankly, the energy) for pastry. This soup version became an instant hit in our household. My kids, who can be notoriously picky, devoured it, asking for “more of that yummy chicken creamy stuff.” My husband, a pot pie purist, was initially skeptical but quickly won over by the rich, satisfying taste that perfectly mimics the original, minus the fuss. It’s become a go-to for chilly evenings, sick days, or whenever we need a bowl of pure, unadulterated comfort. It delivers all the nostalgic goodness of a traditional pot pie, transformed into an easy-to-make, slurp-worthy soup that warms you from the inside out. This recipe is not just about convenience; it’s about capturing the soul of a beloved classic in a new, exciting, and incredibly delicious form.

Complete Chicken Pot Pie Soup Recipe

This recipe aims to capture all the beloved flavors of a classic chicken pot pie in a hearty, creamy soup form. It’s perfect for a comforting meal on a chilly day.

Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 40-45 minutes

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped (about 1 ½ cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
• 6 cups low-sodium chicken broth (good quality makes a difference)
• 2 medium russet potatoes (about 1 lb), peeled and diced into ½-inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried sage (optional, but adds classic pot pie flavor)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream or half-and-half (for a lighter version, use whole milk, but creaminess will be reduced)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional for serving: Puff pastry cutouts, baked biscuits, or oyster crackers

Instructions

Crafting this Chicken Pot Pie Soup is a straightforward process, resulting in a dish that tastes like it simmered for hours. Follow these steps for a perfectly creamy and flavorful soup:

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat. Once the butter is melted and shimmering, add the chopped onion, diced carrots, and diced celery (this trio is often called a mirepoix, the flavor base of many wonderful dishes). Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened and the onion is translucent. Be careful not to brown them too much; you’re aiming for soft and sweet.
2. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Garlic burns easily, so keep a close eye on it and stir continuously during this step. The aroma released will be a wonderful precursor to the delicious soup to come.
3. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste. The mixture will become thick and pasty – this is your roux, which will serve as the thickener for the soup. Ensure every bit of vegetable is coated, and the flour starts to smell slightly nutty.
4. Deglaze and Build the Broth: Gradually whisk in the chicken broth, about one cup at a time. Make sure each addition is fully incorporated and smooth before adding the next. This gradual process helps prevent lumps from forming. Scrape the bottom of the pot to loosen any browned bits (fond), as these add a lot of flavor.
5. Add Potatoes and Seasonings: Once all the broth is incorporated and the mixture is smooth, add the diced potatoes, dried thyme, crushed rosemary, dried sage (if using), and the bay leaf. Bring the soup to a gentle simmer.
6. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. This simmering period allows the flavors to meld together beautifully and the potatoes to cook through without becoming mushy.
7. Incorporate Chicken and Remaining Vegetables: Once the potatoes are tender, stir in the cooked, shredded chicken, frozen peas, and frozen corn. Let the soup return to a gentle simmer and cook for another 5-7 minutes, just until the peas and corn are heated through. The chicken, already cooked, just needs to absorb the flavors of the broth.
8. Add Creaminess: Remove the bay leaf from the soup. Stir in the heavy cream or half-and-half. Heat through gently for a few minutes, but do not allow the soup to come to a rolling boil after adding the cream, as this can cause it to curdle or separate. The cream adds that signature richness and velvety texture characteristic of pot pie filling.
9. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Depending on the saltiness of your broth and chicken, you might need a fair amount. Ladle the hot soup into bowls.
10. Garnish: Sprinkle with freshly chopped parsley for a touch of color and freshness. Serve immediately with your favorite accompaniments.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per serving: Approximately 380-450 calories (This is an estimate and can vary based on specific ingredients used, particularly the type of cream/milk and the leanness of the chicken).

Disclaimer: The nutritional information provided is an estimate and will vary depending on the exact ingredients, brands, and portion sizes used. For precise nutritional data, it’s recommended to use a nutrition calculator with your specific ingredients.

Preparation Time

Understanding the time commitment can help you plan your meal preparation effectively. This soup, while rich in flavor, is relatively quick to come together.

• Preparation Time (Chopping & Measuring): 20-25 minutes. This includes dicing the onions, carrots, celery, potatoes, mincing garlic, shredding cooked chicken (if not using pre-shredded), and measuring out other ingredients. Using a food processor for chopping vegetables can reduce this time.
• Cook Time: 40-45 minutes. This covers sautéing the aromatics, creating the roux, simmering the potatoes, and finally adding the chicken, remaining vegetables, and cream.
• Total Time: Approximately 1 hour to 1 hour 10 minutes from start to finish. This makes it a feasible option for a weeknight dinner if you plan accordingly, or a wonderful, leisurely weekend meal.

How to Serve Chicken Pot Pie Soup

This Chicken Pot Pie Soup is incredibly versatile and can be served in numerous delightful ways to enhance the “pot pie” experience or simply complement its creamy goodness. Here are some ideas:

• Classic Comfort:
  • With Biscuits: Serve with warm, flaky buttermilk biscuits on the side for dipping. You can even crumble a biscuit directly into the soup for a dumpling-like texture. Homemade or store-bought both work wonderfully.
  • Puff Pastry Toppers: Cut store-bought puff pastry into decorative shapes (circles, squares, stars) using cookie cutters. Bake them according to package directions until golden and puffed. Float one or two on top of each bowl of soup just before serving. This gives the illusion of a pot pie crust.
  • Pie Crust Croutons: Use leftover pie dough or a store-bought pie crust. Cut it into small strips or squares, brush with a little egg wash, sprinkle with salt and pepper (or herbs like thyme), and bake until golden and crispy. Use these as a crunchy topping.
• Hearty Meal Options:
  • In Bread Bowls: For an extra cozy and impressive presentation, serve the soup in hollowed-out sourdough or rustic bread bowls. The bread soaks up the delicious creamy broth, making it an edible part of the meal.
  • With Crusty Bread: A side of warm, crusty artisan bread (like a baguette or a rustic loaf) is perfect for mopping up every last bit of the soup. Garlic bread is also a fantastic companion.
• Lighter Pairings:
  • Side Salad: A simple green salad with a light vinaigrette can provide a fresh contrast to the richness of the soup. Think mixed greens, cucumber, and cherry tomatoes.
  • Oyster Crackers or Saltines: A classic soup accompaniment, these add a bit of crunch and salty flavor.
• Garnish Power:
  • Fresh Herbs: Beyond the parsley suggested in the recipe, a sprinkle of fresh chives or a tiny bit of fresh dill can add another layer of flavor and visual appeal.
  • Cracked Black Pepper: A final grind of fresh black pepper over the top enhances the savory notes.
  • A Drizzle of Cream: For an extra touch of elegance, drizzle a small swirl of heavy cream on top of the soup in each bowl before garnishing with herbs.

No matter how you choose to serve it, this Chicken Pot Pie Soup is sure to be a crowd-pleaser, offering a comforting and satisfying meal experience.

Additional Tips for the Perfect Chicken Pot Pie Soup

To elevate your Chicken Pot Pie Soup from great to absolutely unforgettable, consider these five additional tips:

1. Embrace Rotisserie Chicken Power: For maximum flavor and minimal effort, use a store-bought rotisserie chicken. The meat is already cooked, tender, and seasoned, saving you significant time. Simply shred or dice the meat and add it as directed. The combination of dark and light meat from a rotisserie chicken also adds depth of flavor to the soup. If you have leftover roasted chicken from another meal, that’s perfect too!
2. Control the Thickness: The consistency of your soup is a personal preference.
   • For a Thicker Soup: If you prefer a heartier, stew-like consistency, you can increase the flour by a tablespoon or two when making the roux. Alternatively, after the soup is cooked, you can mash some of the cooked potatoes against the side of the pot to release their starch, or remove about a cup of the soup (broth and veggies), blend it until smooth, and stir it back in.
   • For a Thinner Soup: If the soup becomes too thick for your liking, simply stir in a little more chicken broth or milk until it reaches your desired consistency. Adjust seasonings as needed if you add a significant amount of liquid.
3. Herbaceous Harmony – Fresh vs. Dried: While the recipe calls for dried herbs for convenience, using fresh herbs can significantly boost the flavor. If using fresh, a general rule of thumb is to use three times the amount of fresh herbs as dried (e.g., 1 tablespoon fresh thyme instead of 1 teaspoon dried). Add fresh, delicate herbs like parsley towards the end of cooking to preserve their bright flavor and color. For heartier fresh herbs like rosemary and thyme, they can be added earlier with the potatoes.
4. Make-Ahead and Freezing Marvel: This soup is fantastic for meal prepping.
   • Refrigerating: Cooled soup can be stored in an airtight container in the refrigerator for 3-4 days. The flavors often meld and become even better the next day. Reheat gently on the stovetop or in the microwave.
   • Freezing: For longer storage, allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. Note that cream-based soups can sometimes change texture slightly upon thawing (they might separate a bit). To minimize this, you can opt to add the cream after thawing and reheating the soup base. Thaw overnight in the refrigerator and reheat gently, stirring well.
5. Vegetable Variety is the Spice of Life: Don’t feel confined to just peas, carrots, and corn. Chicken pot pie (and thus, this soup) is very forgiving and adaptable to other vegetables you might have on hand or prefer.
   • Consider adding diced mushrooms (sauté them with the onions), green beans (fresh or frozen, cut into bite-sized pieces), parsnips (for a sweet, earthy note), or even sweet potatoes (for a different flavor profile). Adjust cooking times as needed depending on the vegetable. This is a great way to use up leftover veggies from your fridge!

By keeping these tips in mind, you can customize the Chicken Pot Pie Soup to your exact preferences and ensure a delicious result every time.

FAQ Section: Your Chicken Pot Pie Soup Questions Answered

Here are answers to some frequently asked questions about making Chicken Pot Pie Soup:

Q1: Can I make this Chicken Pot Pie Soup vegetarian?
A1: Absolutely! To make a vegetarian pot pie soup, you can make the following substitutions:
* Broth: Use a good quality vegetable broth instead of chicken broth.
* “Meat” Element: Omit the chicken. To maintain a hearty texture, you can increase the quantity of existing vegetables, add other vegetables like mushrooms (cremini or button, sautéed with the onions), or incorporate plant-based protein sources like canned cannellini beans or chickpeas (rinsed and drained, added towards the end with the peas and corn), or even chunks of firm tofu that have been pan-fried or baked.
* Ensure all other ingredients like butter and cream align with your vegetarian preferences (e.g., ensure no animal-derived rennet in any cheese if you were to add it, though this recipe doesn’t call for it).

Q2: How can I make this soup gluten-free?
A2: Yes, making this soup gluten-free is quite straightforward. The primary source of gluten in this recipe is the all-purpose flour used for the roux.
* Flour Substitute: Replace the all-purpose flour with a good quality gluten-free all-purpose flour blend (one that includes xanthan gum is often best for thickening). Use it in the same quantity and manner as regular flour.
* Cornstarch Slurry: Alternatively, you can omit the flour-based roux. Instead, mix 2-3 tablespoons of cornstarch with an equal amount of cold water or broth to create a smooth slurry. Stir this slurry into the simmering soup (after the potatoes are cooked but before adding the cream) and continue to simmer, stirring, until the soup thickens.
* Ensure your chicken broth and any other processed ingredients are certified gluten-free.

Q3: Can I use milk instead of heavy cream to make it lighter?
A3: Yes, you can. For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
* Half-and-Half: This will still provide a good level of creaminess, slightly less rich than heavy cream.
* Whole Milk: This will result in a noticeably lighter soup, less rich and thick. It will still be delicious, but the texture will be closer to a standard chicken and vegetable soup.
* Evaporated Milk: This can also be a good substitute for cream, offering richness without as much fat.
When using milk, be extra careful not to let the soup boil vigorously after adding it, as milk is more prone to curdling or scalding than heavy cream. Heat it gently.

Q4: What’s the best way to store and reheat leftovers?
A4:
* Storage: Allow the soup to cool completely at room temperature (but no longer than 2 hours) before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
* Reheating:
* Stovetop: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. This is the preferred method to maintain texture. Add a splash of broth or milk if it has thickened too much upon refrigeration.
* Microwave: Reheat in a microwave-safe bowl, covered, in increments of 1-2 minutes, stirring in between, until hot. Be cautious as cream-based soups can sometimes splatter in the microwave.
* For freezing instructions, please refer to “Additional Tip #4”.

Q5: Can I prepare any parts of this soup in advance to save time?
A5: Yes, several components can be prepped ahead of time to make assembly quicker on the day of cooking:
* Vegetables: Chop the onion, carrots, celery, and potatoes a day or two in advance. Store them in separate airtight containers in the refrigerator. Potatoes should be stored submerged in cold water to prevent browning, then drained before use.
* Chicken: If you’re cooking your own chicken (instead of using rotisserie), you can cook and shred/dice it 1-2 days ahead. Store it in an airtight container in the fridge.
* Herbs: If using fresh parsley, you can wash, dry, and chop it in advance. Store it wrapped in a slightly damp paper towel in a zip-top bag in the fridge.
* Measure Dry Ingredients: You can pre-measure the flour and dried herbs and keep them together in a small bowl or container.
Doing this prep work can cut down the active cooking day preparation to just a few minutes, making it much easier to get this comforting soup on the table quickly.

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