Are you craving a warm, comforting dish that combines the best elements of a classic chicken pot pie but with the ease of a soup? Look no further! This Chicken Pot Pie Soup recipe is everything you love about the traditional dish – tender chicken, savory vegetables, and a creamy, flavorful broth – all in one pot. It's a perfect recipe for a cozy night in or when you're entertaining guests who appreciate hearty, home-cooked meals. Read on to discover how you can make this delicious soup, substitutions to tailor it to your taste, and tips to ensure it turns out perfectly every time.
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a delightful twist on the classic chicken pot pie. Imagine the creamy, hearty filling of a pot pie transformed into a comforting, rich soup. This dish retains all the delicious flavors of the original, with tender chunks of chicken, a medley of vegetables, and a luscious, creamy broth, but skips the pie crust. Instead, you can serve it with crusty bread, biscuits, or puff pastry on the side for dipping, providing that perfect balance of textures.
Ingredients List for Chicken Pot Pie Soup
Before diving into the cooking process, let's start with a comprehensive list of ingredients. This recipe calls for simple, everyday ingredients that are likely already in your pantry or refrigerator. If not, they are easy to find at your local grocery store.
- Chicken Breasts or Thighs (2-3, boneless and skinless)
- Butter (4 tablespoons)
- Olive Oil (1 tablespoon)
- Onion (1 large, finely chopped)
- Garlic (3 cloves, minced)
- Carrots (3 medium, peeled and diced)
- Celery (3 stalks, diced)
- Potatoes (2 medium, peeled and cubed)
- Frozen Peas (1 cup)
- Frozen Corn (1 cup)
- Chicken Broth (6 cups)
- Heavy Cream (1 cup)
- All-Purpose Flour (¼ cup)
- Salt (to taste)
- Pepper (to taste)
- Thyme (1 teaspoon, dried or 1 tablespoon fresh)
- Bay Leaves (2)
- Parsley (for garnish, optional)
- Puff Pastry or Biscuits (optional, for serving)
Substitutions and Variations
One of the joys of cooking at home is the ability to customize recipes to suit your personal preferences or dietary needs. This Chicken Pot Pie Soup is highly adaptable, and there are several substitutions and variations you can try:
- Chicken: While this recipe calls for chicken breasts or thighs, you can also use leftover rotisserie chicken or turkey. Simply shred and add towards the end of cooking.
- Vegetables: Feel free to mix up the vegetables based on what you have on hand. Mushrooms, green beans, or even spinach can be great additions. If you want to sneak in more greens, consider adding kale or baby spinach during the last few minutes of cooking.
- Dairy-Free: To make this soup dairy-free, substitute the butter with a dairy-free alternative and replace the heavy cream with coconut milk or a cashew cream.
- Gluten-Free: For a gluten-free version, use gluten-free flour or cornstarch to thicken the soup. Ensure that the chicken broth you use is also gluten-free.
- Low Carb: If you're following a low-carb diet, you can omit the potatoes and use cauliflower florets instead. They will still provide that hearty texture without the extra carbs.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, let’s dive into the cooking process. The steps are straightforward, and the result is a richly flavored, creamy soup that will have everyone coming back for seconds.
- Prepare the Chicken: Begin by seasoning the chicken breasts or thighs with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on both sides, about 4-5 minutes per side. Once cooked, remove the chicken from the pot and set it aside. When cool enough to handle, shred the chicken into bite-sized pieces.
- Cook the Vegetables: In the same pot, add the butter. Once melted, add the chopped onions, carrots, and celery. Sauté the vegetables over medium heat until they are soft and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle the flour over the cooked vegetables and stir well to combine. Cook the mixture for 2-3 minutes, stirring constantly to avoid burning. This step is crucial for thickening the soup later.
- Add Broth and Potatoes: Slowly pour in the chicken broth while stirring to avoid lumps. Add the cubed potatoes, thyme, and bay leaves. Bring the soup to a simmer and cook until the potatoes are tender, about 15 minutes.
- Incorporate the Chicken and Cream: Once the potatoes are cooked, add the shredded chicken back into the pot along with the frozen peas and corn. Stir in the heavy cream and let the soup simmer for another 5-10 minutes until everything is heated through and the flavors have melded together. Taste and adjust seasoning with salt and pepper if necessary.
- Final Touches: Remove the bay leaves from the soup. If the soup is too thick for your liking, you can add a bit more broth or cream to thin it out. For a thicker soup, let it simmer a bit longer to reduce.
How to Cook Chicken Pot Pie Soup: A Step-by-Step Guide
Cooking Chicken Pot Pie Soup is a relatively simple process, but there are a few tips and tricks to ensure it turns out perfectly every time. Here’s a step-by-step guide to help you achieve the best results:
- Browning the Chicken: Don't skip the step of browning the chicken. This adds depth of flavor to the soup and helps to seal in the juices, keeping the chicken tender and moist.
- Sautéing the Vegetables: Cooking the vegetables in butter adds a rich flavor base to the soup. Make sure to cook them until they are soft, which helps to release their natural sweetness and improves the overall flavor of the soup.
- Creating a Smooth Roux: When adding flour to the vegetables, stir continuously to prevent lumps from forming. Cooking the flour for a few minutes helps to eliminate the raw flour taste and ensures the soup has a smooth, velvety texture.
- Simmering for Flavor: Allowing the soup to simmer after adding the broth and potatoes is crucial. This not only cooks the potatoes but also allows the flavors to meld together, creating a more cohesive and flavorful soup.
- Adding the Cream at the End: Stirring in the cream towards the end of cooking helps to maintain the soup’s creamy texture. Be sure not to boil the soup after adding the cream, as this can cause it to curdle.
Common Mistakes to Avoid
Even with the best recipes, mistakes can happen. Here are some common pitfalls to watch out for when making Chicken Pot Pie Soup:
- Overcooking the Chicken: Cooking the chicken for too long can make it dry and tough. If you're using cooked chicken, add it towards the end to simply heat through rather than cooking it again.
- Undercooking the Vegetables: If the vegetables aren’t cooked enough before adding the broth, they may remain crunchy and underdone. Take your time sautéing them to ensure they’re tender and flavorful.
- Skipping the Roux: The roux is essential for thickening the soup. If you skip it, your soup might end up too thin, lacking the rich, creamy texture that makes Chicken Pot Pie Soup so comforting.
- Boiling After Adding Cream: After adding the cream, keep the soup at a gentle simmer. Boiling can cause the cream to separate, resulting in a grainy texture.
Serving and Presentation Tips
Presentation can elevate even the simplest dishes, and Chicken Pot Pie Soup is no exception. Here are some ideas to make your soup look as good as it tastes:
- Crusty Bread or Biscuits: Serve the soup with a side of crusty bread, biscuits, or even puff pastry twists. These make for excellent dipping and add a satisfying crunch to each bite.
- Garnishing with Fresh Herbs: A sprinkle of freshly chopped parsley or thyme on top of the soup adds a pop of color and fresh flavor. It’s an easy way to make the dish look more vibrant and appetizing.
- Individual Servings: For a more formal presentation, serve the soup in individual bowls with a small puff pastry round or biscuit placed on top. This mimics the look of a pot pie while keeping the dish light and approachable.
- Cream Swirl: Drizzle a bit of cream or a dollop of sour cream on top of the soup and swirl it with a toothpick for a decorative touch.
How to Serve Chicken Pot Pie Soup
Serving Chicken Pot Pie Soup is all about comfort and warmth. Here are a few ways to present this hearty dish:
- Family-Style: Serve the soup in a large pot or tureen, allowing guests to help themselves. Place a basket of warm bread or biscuits on the table for a communal, cozy dining experience.
- In Bread Bowls: For a fun and rustic presentation, serve the soup in hollowed-out bread bowls. The bread will soak up the delicious broth, making every bite flavorful and satisfying.
- With Puff Pastry Rounds: Cut puff pastry into rounds or shapes, bake them until golden, and place them on top of each serving of soup. This gives the illusion of a pot pie crust and adds a delightful, flaky texture.
Presentation Ideas for Chicken Pot Pie Soup
When serving Chicken Pot Pie Soup, a few thoughtful touches can make a big difference in how the dish is perceived. Here are some presentation ideas:
- Use Elegant Bowls: Opt for wide, shallow bowls that allow the colorful vegetables and creamy broth to be visible. White or neutral-colored bowls will make the colors pop.
- Rustic Feel: Serve the soup in rustic, earthenware bowls to emphasize the homey, comforting nature of the dish.
- Colorful Garnishes: Garnish the soup with fresh herbs, a drizzle of olive oil, or a sprinkling of grated cheese to add a pop of color and enhance the visual appeal.
Chicken Pot Pie Soup Recipe Tips
To ensure your Chicken Pot Pie Soup turns out perfectly every time, keep these tips in mind:
- Season Gradually: Season the soup at various stages of cooking rather than all at once. This helps to build layers of flavor and prevents over-seasoning.
- Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs. They contribute to a more vibrant flavor and better overall texture.
- Adjust Thickness: If you prefer a thicker soup, let it simmer a bit longer after adding the cream. For a thinner consistency, add a bit more broth or cream.
Frequently Asked Questions (FAQs)
Q: Can I make Chicken Pot Pie Soup ahead of time? A: Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of broth or cream if it has thickened too much.
Q: Can I freeze Chicken Pot Pie Soup? A: While the soup itself freezes well, the texture of the potatoes and cream may change slightly upon thawing. If you plan to freeze it, consider leaving out the cream and adding it after reheating.
Q: How can I make this soup lighter? A: To lighten the soup, you can use milk or a lower-fat cream instead of heavy cream. Additionally, you can reduce the amount of butter used or substitute it with olive oil.
Q: What can I serve with Chicken Pot Pie Soup? A: This soup pairs wonderfully with a simple green salad, garlic bread, or a light dessert like fruit salad or lemon sorbet to balance out the richness of the soup.
Conclusion
Chicken Pot Pie Soup is a comforting, hearty dish that brings all the flavors of a classic chicken pot pie into a creamy, satisfying soup. Whether you’re making it for a family dinner, a cozy night in, or a gathering with friends, this recipe is sure to be a hit. With its versatile ingredients and easy preparation, it’s a dish that can be adapted to suit your tastes and dietary needs. Don’t hesitate to try different variations, and enjoy the process of making this delicious, comforting soup. Happy cooking!
PrintChicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup recipe is a hearty and comforting dish, combining tender chicken, mixed vegetables, and a rich, creamy broth. It captures the flavors of a classic pot pie without the fuss of making a crust. Perfect for a cozy dinner, this soup is easy to make and packed with wholesome ingredients. Keywords: Chicken Pot Pie Soup, creamy chicken soup, easy soup recipes, comfort food, chicken recipes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Pie crust or biscuits for serving
Instructions
- In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery; sauté until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 2-3 minutes until the flour is lightly browned.
- Gradually whisk in chicken broth, ensuring there are no lumps.
- Add milk, heavy cream, thyme, salt, and pepper. Bring the mixture to a simmer, stirring occasionally, until thickened.
- Stir in shredded chicken, peas, and corn. Cook until heated through, about 5-7 minutes.
- Adjust seasoning as needed. Serve hot with pie crust or biscuits on the side, if desired.
Notes
- For added flavor, use homemade chicken broth.
- Leftover rotisserie chicken works great for this recipe.
- If you prefer a thicker soup, add more flour or reduce the amount of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800 mg
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