You know those nights? The ones where the wind is howling outside, the kids are bouncing off the walls, and all you crave is something warm, comforting, and ridiculously delicious that doesn’t require a culinary degree? Yeah, me too. And for those nights, my go-to, absolute lifesaver, is this incredible Chicken Pie Soup. It’s like a hug in a bowl, seriously. Forget that stuffy, overly complicated Chicken Pot Pie you might be picturing. This is its soulmate, but so much simpler and ten times more soulful. It’s the kind of dish that smells like home the moment it hits the stove, filling every corner of the house with the most mouthwatering aroma. My kids actually ask for this by name, which, as any parent knows, is basically a golden ticket. It’s the ultimate comfort food that feels both incredibly indulgent and surprisingly easy to pull off, even when you’re running on fumes.
What is chicken pie soup?
So, what exactly *is* Chicken Pie Soup? Think of it as the deconstructed, soulfully souped-up version of your favorite Chicken Pot Pie. Instead of a flaky crust encasing a creamy filling, we’re taking all those beloved flavors – tender chicken, sweet veggies, and that rich, savory broth – and swirling them into a comforting, hearty soup. The “pie” part comes in with a hint of the traditional flavor profile, but it’s all about the comforting embrace of a well-made soup. It’s essentially a creamy chicken noodle soup that’s been elevated to a whole new level of deliciousness. It’s rustic, it’s warming, and it’s unbelievably satisfying. It’s the kind of dish that makes you want to curl up on the couch with a good book and just savor every single spoonful. No fuss, just pure, unadulterated comfort.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Chicken Pie Soup has become a staple in my kitchen. For starters, the flavor is just out of this world. It’s rich, savory, and bursting with those classic chicken pot pie vibes. You get the tender bites of chicken, the sweet pop of peas and carrots, all swimming in a wonderfully creamy, herb-infused broth. It’s pure comfort in every single spoonful. Then there’s the simplicity. I know “pie” might sound intimidating, but trust me, this soup is incredibly straightforward. You don’t need any fancy techniques or hard-to-find ingredients. It’s genuinely a one-pot wonder for the most part, which means less cleanup – and who doesn’t love that? It’s also remarkably budget-friendly. Using everyday ingredients, you can create a meal that tastes like it came from a gourmet restaurant without breaking the bank. And the versatility! I’ve served this for a quick weeknight dinner, as a hearty lunch, and even as a starter for a more elegant meal. It’s a chameleon! What I love most about this recipe, though, is how it feels like a warm hug. It’s the perfect antidote to a chilly evening or a stressful day. It reminds me of my grandma’s cooking, but with a modern, easier twist. If you loved my creamy tomato soup or my hearty beef stew, you are going to absolutely adore this. It hits all the right comfort food notes.
How do I make chicken pie soup?
Quick Overview
This recipe is all about building layers of flavor without the fuss. We’ll start by sautéing some aromatics, then add our chicken and broth, simmer until tender, stir in some creamy goodness and veggies, and finish with a hint of those classic pie spices. The beauty of this approach is that it captures the essence of chicken pie in a much more accessible and comforting soup format. It’s perfect for busy weeknights because the active cooking time is relatively short, and most of it is hands-off simmering. You’ll end up with a luxuriously creamy, incredibly flavorful soup that tastes like it took hours to make, but really, it’s quite achievable!
Ingredients
For the Savory Base:
2 tablespoons olive oil or unsalted butter – I usually go with butter for that extra richness, but olive oil is great too!
1 large yellow onion, finely chopped – a good quality yellow onion makes all the difference.
2-3 carrots, peeled and diced – fresh carrots add a lovely sweetness and color.
2 celery stalks, diced – don’t skip the celery; it adds a subtle depth.
2 cloves garlic, minced – fresh garlic is a must; it adds that essential aromatic punch.
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – I prefer thighs for their tenderness and flavor, but breasts work beautifully too.
6 cups chicken broth – low-sodium is best so you can control the saltiness. Use good quality broth for the best flavor!
1 teaspoon dried thyme – this herb is essential for that classic pie flavor.
½ teaspoon dried rosemary, crushed – just a touch adds a wonderful woodsy note.
Salt and freshly ground Black Pepper, to taste – season generously as you go!
For the Creamy Finish:
½ cup heavy cream or half-and-half – for that luxurious, velvety texture. I’ve experimented with almond milk before, and while it works, it doesn’t quite achieve the same richness, so I stick with dairy here.
¼ cup all-purpose flour or cornstarch – this is our thickener. Cornstarch makes it a bit lighter, flour gives it a slightly more traditional roux-like consistency.
½ cup frozen peas – adds a pop of sweetness and color.
¼ cup chopped fresh parsley, for garnish – it just brightens everything up!
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Get a large pot or Dutch oven over medium heat. Add your Olive oil or butter. Once shimmering or melted, toss in the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened but not browned. This step is crucial for building a foundational flavor base. You want them tender, sweet, and ready to mingle. Then, stir in the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn, or it will turn bitter!
Step 2: Brown the Chicken
Add your bite-sized chicken pieces to the pot. Season them generously with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this point; it will finish cooking in the broth. Browning the chicken adds another layer of delicious flavor.
Step 3: Simmer the Soup Base
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that’s where all the flavor is! Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes, or until the chicken is cooked through and tender. This simmering time allows all those wonderful flavors to meld together beautifully.
Step 4: Thicken and Enrich
In a small bowl, whisk together the heavy cream (or half-and-half) and the flour (or cornstarch) until smooth. This slurry is what will give our soup its signature creamy texture. Slowly pour this mixture into the simmering soup, stirring constantly. Continue to cook and stir, over medium-low heat, for another 5-7 minutes, until the soup has thickened to your desired consistency. It should be creamy and luxurious, but not so thick that it’s like gravy.
Step 5: Add the Finishing Touches
Stir in the frozen peas. Cook for just a couple of minutes until they are heated through and bright green. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember, you want that perfect balance of savory, creamy, and herbaceous notes. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and prepare for some serious comfort.
What to Serve It With
This Chicken Pie Soup is a meal in itself, but if you want to round out your meal, I have a few go-to pairings that really sing. For a simple breakfast, I love serving a smaller bowl with some crusty toast for dipping. It’s surprisingly satisfying and feels much more elegant than just cereal. If you’re going for a more leisurely brunch, pair a generous bowl with a light, crisp green salad dressed with a simple vinaigrette. The freshness of the salad cuts through the richness of the soup beautifully. For a delightful dessert, I’d suggest something light and fruity, like a baked apple or a small fruit tart. The soup is so comforting, you don’t want to weigh down the end of the meal. And for those cozy snack moments, just a big mug of this soup on its own is pure bliss. Sometimes, I’ll serve it alongside some simple cheddar biscuits or even some soft, chewy dinner rolls. My family also loves it with a side of garlic bread; the kids especially go wild for that combination! It’s all about complementing the comfort and richness without overpowering it.
Top Tips for Perfecting Your Chicken Pie Soup
I’ve made this soup more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. First, when it comes to the vegetables, don’t rush the sautéing. Softening the onions, carrots, and celery properly before adding the liquid is key to developing a deep, sweet flavor base. I’ve tried rushing this step, and you can absolutely tell the difference – the soup just isn’t as rich. For the chicken, I often use thighs because they stay incredibly moist and flavorful, even when simmered. If you’re using chicken breasts, be careful not to overcook them in the initial simmer; you can even cook them separately and shred them, then add them back in at the end if you’re worried about them getting tough. When it comes to thickening, my preferred method is the cream and flour/cornstarch slurry. I whisk it until it’s perfectly smooth to avoid any lumps. I learned this trick after a few lumpy soup incidents early in my cooking journey! Always add the slurry gradually and stir constantly until the soup reaches that beautiful, velvety consistency you’re looking for. Don’t be afraid to taste and adjust seasonings as you go. Sometimes a little extra salt or a grind of black pepper can make all the difference. For a flavor boost, consider adding a bay leaf while the soup simmers and removing it before thickening; it adds a subtle but lovely aromatic complexity. If you want to add other vegetables, root vegetables like parsnips or potatoes (diced small) work well, but add them early enough to cook through. Some people like to add a splash of white wine when sautéing the vegetables for an extra layer of flavor – I highly recommend it if you have some on hand!
Storing and Reheating Tips
One of the best things about this Chicken Pie Soup is how well it stores. It’s actually even better the next day, as the flavors have more time to meld together beautifully. If you have leftovers, let the soup cool down completely before transferring it to an airtight container. For room temperature storage, it’s best to keep it in the fridge if it’s been out for more than two hours. If you’re planning to eat it within a day or two, refrigerator storage is perfect. It will stay fresh in an airtight container for up to 3-4 days. When you’re ready to reheat, the stovetop is my favorite method. Gently warm the soup over medium-low heat, stirring occasionally, until heated through. Be patient; you don’t want to boil it vigorously, which can sometimes affect the creaminess. If it seems a little too thick after refrigerating, you can stir in a splash more chicken broth or milk until it reaches your desired consistency. For freezer instructions, this soup freezes surprisingly well, though the creamy texture can sometimes change slightly upon thawing. It’s best to freeze it *before* adding the peas if you can, as they can become a bit mushy. Place the cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will keep in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight, then reheat as usual. If you freeze it without the peas, add them fresh after reheating for the best texture and color. I generally avoid adding the glaze too early if I know I’ll be storing it, as it can sometimes get a bit thick or even curdle. Best to add it fresh!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely favorite Chicken Pie Soup recipe. It’s more than just a meal; it’s a feeling. It’s that warm, fuzzy, deeply satisfying comfort that wraps around you like a favorite blanket. I truly believe this recipe is a keeper because it delivers all the comforting flavors of a classic chicken pot pie without any of the fuss. It’s proof that you don’t need complicated steps to create something truly special and delicious. It’s perfect for those chilly evenings, but honestly, I find myself craving it year-round. If you’re looking for other comforting soup recipes, you might also enjoy my hearty Lentil Soup or my quick and easy French Onion Soup. They both have that same home-cooked goodness that I adore. I can’t wait for you to try this Chicken Pie Soup and experience that cozy magic for yourself. Please, let me know in the comments below how it turns out for you, and if you have any special family twists you add! I love hearing your stories and adaptations. Happy cooking!
Chicken Pie Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken diced
- 3 Tablespoons unsalted butter
- 0.5 yellow onion diced
- 3 celery stalks diced
- 1 cup fresh broccoli florets chopped
- 0.25 cup all purpose flour
- 0.75 cup chicken broth
- 1 cup heavy cream
- 1 cup milk skim
- pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
Pie Crust Dippers
- 0.5 package pie crust Pillsbury, thawed
Instructions
Preparation Steps
- In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
- To assemble, pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
