Chicken Pot Pie Soup Recipe

If you’ve ever wished you could capture all the cozy, comforting goodness of a classic chicken pot pie without the fuss of making a crust, this Chicken Pot Pie Soup Recipe is about to become your new favorite hug in a bowl. It combines tender chunks of chicken, hearty potatoes, vibrant vegetables, and a luscious creamy broth that tastes just like the filling of a pot pie. This soup brings that beloved flavor to your dinner table faster and with less effort, making it perfect for any night you crave a warm, satisfying meal.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together to create big flavor and a variety of textures. Each one plays an essential role, from the tender chicken to the fresh vegetables and the creamy broth that binds everything.

• Chicken Breast or Thighs: Boneless and skinless, cut into bite-sized pieces to keep each spoonful tender and juicy.
• Chicken Broth: Forms the savory base that infuses the soup with rich, comforting flavor.
• Onion: Finely chopped to add a sweet, aromatic foundation to the soup.
• Carrots: Sliced for a subtle sweetness and bright color that balances the richness.
• Celery: Adds a gentle crunch, giving the soup that classic chicken pot pie texture.
• Peas: Frozen peas stir in for bursts of freshness and vibrant green flecks that brighten the dish.
• Potatoes: Diced to hearty chunks that soak up the creamy broth and make the soup surprisingly filling.
• Heavy Cream: Adds luscious creaminess that transforms the broth into a velvety, indulgent sauce.
• Flour: Whisked in to thicken the soup beautifully, giving it that classic pot pie consistency.
• Garlic: Minced for a subtle layer of savory depth.
• Thyme: Fresh or dried, this herb brings that unmistakable pot pie aroma and flavor.
• Salt and Pepper: To taste, balancing and enhancing all the flavors perfectly.
• Olive Oil: For sautéing the veggies gently and infusing the soup with warmth from the start.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Prepare the Ingredients

Start by chopping the vegetables: finely chop one onion, slice two carrots, chop two celery stalks, and dice two potatoes into bite-sized pieces. Then cut one pound of chicken breast or thighs into similarly sized chunks. Having everything prepped and ready makes the cooking process smooth and enjoyable.

Step 2: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the chopped onion, carrots, and celery. Sauté these until they soften and release their natural sweetness, about five minutes. This builds a flavorful base for the soup that will carry through to every spoonful.

Step 3: Cook the Chicken

Next, add the chicken pieces directly to the pot with the vegetables. Cook until the chicken is no longer pink, about 5 to 7 minutes. This seals in the juices and ensures every bite is tender and satisfying.

Step 4: Add the Broth and Potatoes

Pour in 4 cups of chicken broth and add the diced potatoes. Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. This step allows the flavors to meld beautifully, producing that rich depth that makes chicken pot pie soup so comforting.

Step 5: Thicken the Soup and Add Seasoning

In a separate bowl, whisk 1/4 cup of flour with 1 cup of heavy cream until smooth. Slowly pour this creamy mixture into the pot while stirring constantly to prevent lumps. Then, season with 1 teaspoon dried thyme, 2 cloves of minced garlic, and salt and pepper to taste. Let the soup simmer for another 10 minutes, during which it will thicken into that silky, rich texture everyone raves about.

Step 6: Finish with Peas

Finally, stir in 1 cup of frozen peas and cook for about 5 more minutes until they are heated through. This adds a pop of color and a bit of sweet brightness that balances the creamy richness perfectly.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Topping this soup with a sprinkle of fresh parsley or chives adds lovely color and a hint of herbal freshness that brightens every spoonful. For an extra touch of indulgence, a small dollop of sour cream or a handful of shredded sharp cheddar can bring even more comfort and creamy flavor.

Side Dishes

This soup pairs wonderfully with simple sides like crusty bread, buttery biscuits, or even a crisp green salad. These accompaniments help round out the meal without stealing the spotlight from the soup’s rich, hearty flavors.

Creative Ways to Present

For a fun twist, serve the Chicken Pot Pie Soup Recipe in small bread bowls or mini ramekins to impress guests or make weeknight dinners feel special. You could also top it with flaky puff pastry squares or homemade cheddar biscuits for a nod to the traditional pot pie crust, adding layers of texture to every bite.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup Recipe is an absolute dream to keep on hand. Pour any extras into an airtight container and refrigerate—they will keep well for up to 3 days, making for quick, comforting meals all week long.

Freezing

This soup freezes beautifully, making it perfect for meal prep. Just allow it to cool completely before transferring to freezer-safe containers. When frozen, it will stay good for up to 3 months. Keep in mind that freezing might slightly change the texture of the potatoes and peas, but it won’t affect the delicious flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, simply add a splash of chicken broth or water to loosen it up. This will revive its creamy consistency without diluting the homely flavors.

FAQs

Can I use leftover cooked chicken for this Chicken Pot Pie Soup Recipe?

Absolutely! Leftover cooked chicken works great and can save prep time. Just add it towards the end of cooking to warm it through without overcooking.

Is there a way to make this Chicken Pot Pie Soup Recipe dairy-free?

Yes, you can swap out heavy cream for coconut milk or a creamy plant-based alternative, and use a suitable thickener like cornstarch instead of flour for a dairy-free version that’s still rich and comforting.

Can I add other vegetables to the soup?

Definitely! Feel free to customize with your favorites like corn, green beans, or mushrooms. Adjust cooking times accordingly to ensure tenderness without overcooking.

How do I thicken the soup if I don’t have flour?

Alternatives include cornstarch slurry or instant mashed potato flakes, both of which can help achieve a creamy, thick texture without flour.

Can this recipe be made in a slow cooker?

Yes! Brown the chicken and sauté the veggies first, then combine everything in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding dairy near the end to maintain creaminess.

Final Thoughts

There’s something so wonderfully satisfying about a bowl of Chicken Pot Pie Soup Recipe—comforting, creamy, and utterly delicious. Whether you’re looking for a hearty weeknight dinner or a soul-soothing meal to warm your heart, this recipe has got you covered. Give it a try, share it with loved ones, and watch it quickly become a cherished classic in your kitchen!

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