Okay, friends, let me tell you about something seriously soul-satisfying. Is it warm, creamy, packed with veggies and tender chicken? What is Chicken Pot Pie soup? If you’re a fan of chicken pot pie, and who isn’t? – but you’re short on time or just craving something a little lighter, this is your answer. I swear, it captures the cozy flavor without all the fuss. My grandmother used to make the most incredible pot pies from scratch, and this soup is my attempt at making it. To recreate that magic in a faster, easier format. What is your favorite chicken pot pie soup recipe?
What is chicken pot pie soup?
Think of it as your favorite chicken pot pie, but deconstructed and served in a bowl! What’s in a Chicken Soup? What is a pot pie? What’s the whole gang? Chicken, carrots, peas and potatoes. Is it comforting, filling and easy to customize to your liking? What is the beauty of chicken pot pie soup? Is it a weeknight winner? What is the best chicken pot pie recipe? Is this a good warm evening drink?
Why you’ll love this recipe?
Where do I start? What I love about this recipe is that it delivers all the comforting flavors of Chicken Pot Pie. How do you make a crust without the fuss of making it? What are some of the best ways to enjoy a creamy, savory snack without the extra carbs? What are some good reasons to make Chicken Pot Pie Soup?
- Flavor explosion!Is it a chicken pot pie? What are some of the best combinations of herbs, creamy broth, and tender veggies?
- Ridiculously easyIs it possible to make a meal in less than an hour? What are some good ways to chop, sauté, and simmer chicken on a weeknight?
- Budget friendlyChicken, veggies, and broth are all pretty affordable, especially if you use leftover chicken or a boiled egg. Where can I buy rotisserie chicken?
- Super versatile: What areCan you adapt this to your taste? Add different veggies, swap out the chicken for turkey, or use different type of broth. What’s your soup? Is it vegetarian?
What is different from regular Chicken Soup because it uses cream base? What is a good alternative to heavy cream soup?
How do I make chicken pot pie soup?
Quick Overview
How do I make this soup? I’ll start by sautéing some veggies, then add my chicken and broth, let it simmer until it’s done. When everything is tender, stir in some cream or milk (I sometimes use almond milk!). Is it possible to make a creamy cake? What is the best way to prepare a bowl of pure comfort? Is it really easy to make Chicken Noodle Soup? What are some good ways to eat a banana on cold days?
Ingredients
For the Soup:
- 1 tablespoon olive oil per 1 cup pasta.
- 1 onion, chopped.
- 2 carrots, peeled and chopped.
- What are celery stalks?
- 1 teaspoon dried thyme per 1 cup.
- 1/2 teaspoon dried rosemary. 1 teaspoon salt.
- Salt and pepper to taste.
- I prefer low sodium chicken broth. 4 cups.
- What is the best way to cook a 1 pound chicken, shredded?
- 1 cup frozen peas. 1 Cup frozen
- One cup cubed potatoes. 1 cup.
- 1/2 cup heavy cream (or almond milk, or coconut milk for a lighter option)
- 2 tablespoons cornstarch (optional, for thickening) (a
- 2 tablespoons water (optional) for thickening.
- Optional: a sprinkle of fresh parsley, for garnish.
How do I follow step
Step 1: Sauté the Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and cook until softened, about 5-7 minutes. Stir in the thyme and rosemary and cook for another minute until fragrant. Don’t rush this step – letting the veggies soften properly really builds the flavor base for the recipe. I always do this when I need to soften vegetables for a soup. Always do it on medium heat!
Step 2: Add Broth and Chicken
Add the chicken broth and bring to a simmer. Add shredded chicken and potatoes. What is the flavor of broth? If you are Gluten Free, make sure to use gluten-free broth.
Step 3: Simmer
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. When all the flavors meld together, the flavor really happens. I always simmer it a little longer, even if the potatoes are cooked, just to let the flavor build.
Step 4: Add Peas and Cream
Stir in the frozen peas and heavy cream (or your milk alternative). Heat through for a few minutes. If you want a thicker soup, whisk together the cornstarch and water in the bowl and stir it into the soup. Cook for another minute or two until thickened. I skip cornstarch sometimes if I’m using potatoes, because they naturally thicken the soup. I use a small amount. Make sure the cornstarch is completely dissolved before adding it to the soup!
Step 5: Serve and Enjoy!
How do you serve soup in a bowl? Serve warm with crusty bread or crackers for dipping. I always serve it with a side of homemade bread, it is the best combination!
What should you serve it with?
What are some good Side Dishes to serve with Chicken Pot Pie Soup?
For Lunch:Serve with Grilled Cheese Sandwich or a side salad.
For Dinner:What can I do with this creamy broth?
For a Potluck:What is the best soup to make for a potluck?
For a Cozy Night In:What is it like to curl up on the couch with a bowl of soup and good books?
Growing up, my mom always served this with corn bread. I can’t eat soup without corn bread!
Top Tips for Perfecting Your Chicken Pot Pie Soup
Okay, so I’ve made this soup *a lot* over the years, and I’ve learned a few tricks along the way:
Chicken Prep: Rotisserie chicken is your best friend here! It saves time and adds tons of flavor. But if you’re using leftover cooked chicken, that works great too. Just make sure it’s shredded or cubed into bite-sized pieces.
Veggie Variations: Feel free to add other veggies you love! Mushrooms, Green Beans, or corn would all be delicious in this soup. Just adjust the cooking time accordingly.
Broth Boost: Using a high-quality chicken broth makes a huge difference in the flavor of the soup. I like to use low-sodium broth so I can control the amount of salt.
Creamy Creations: I’ve tested this with everything from heavy cream to almond milk, and it’s delicious every time. Heavy cream will give you the richest, creamiest result, but milk or almond milk are great lighter options. I even tried coconut milk once, and it added a really nice subtle sweetness.
Thickening Tactics: If you want a thicker soup, the cornstarch slurry is your friend. But be sure to whisk it together with cold water before adding it to the soup, or it will clump up. You can also skip the cornstarch altogether and just let the soup simmer uncovered for a while to reduce and thicken naturally. I did that one time when I was out of cornstarch, and it turned out great!
Herb Harmony: Don’t be afraid to experiment with different herbs. Thyme and rosemary are classic in chicken pot pie, but sage, parsley, or even a pinch of nutmeg would also be lovely.
Potato Power: I like to use Yukon gold potatoes in this soup because they’re creamy and hold their shape well. But russet potatoes or red potatoes would also work. Just make sure to cut them into small cubes so they cook evenly.
Storing and Reheating Tips
This soup is even better the next day, after the flavors have had a chance to meld together!
Room Temperature: I don’t recommend leaving this soup at room temperature for more than 2 hours, as bacteria can start to grow.
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. It will thicken as it cools, but it will thin out again when you reheat it.
Freezer Instructions: This soup freezes really well! Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from exploding. If the soup is too thick, add a little broth or water to thin it out.
I like to freeze individual portions of the soup in mason jars for easy lunches or dinners. Just be sure to leave some headspace in the jar, as the soup will expand as it freezes.
Frequently Asked Questions
Final Thoughts
This Chicken Pot Pie Soup is more than just a recipe; it’s a taste of home, a warm hug on a cold day, and a reminder that comfort food doesn’t have to be complicated. I truly believe this will become a staple in your kitchen, just like it is in mine. If you love this recipe, be sure to check out my other soup recipes! I also have a fantastic chicken noodle soup recipe that’s perfect for when you’re feeling under the weather. Happy cooking, friends! I can’t wait to hear how your Chicken Pot Pie Soup turns out. Let me know in the comments below, and don’t forget to rate the recipe! Share your photos too!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1.5 lbs Chicken Breast
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 0.5 cup Onion, chopped
- 4 cups Chicken Broth
- 1 cup Milk
- 0.5 cup All-purpose Flour
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup Frozen peas
Instructions
Preparation Steps
- Cook chicken breast until done and chop into bite-sized pieces.
- In a large pot or Dutch oven, sauté onions, carrots, and celery until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Add chicken, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Stir in peas and cook for 5 more minutes.
- Serve hot.
