If you have ever wished for the cozy comforts of a classic chicken pot pie without all the fuss of baking crusts and rolling dough, then this Chicken Pot Pie Soup Recipe is your new best friend. It captures every creamy, savory, and hearty element that makes the traditional dish so beloved, swirling together tender chicken, vibrant vegetables, and a luscious velvety broth that warms you from the inside out. Perfect for chilly evenings or anytime you need a bowl of pure comfort, this soup transforms familiar pot pie flavors into an irresistible, soul-satisfying meal you’ll crave again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor and texture that make this soup truly shine. They’re pantry staples that come together quickly, delivering a homey, wholesome meal.
- Unsalted butter (2 tablespoons): Adds a rich, creamy base that helps caramelize the vegetables for depth of flavor.
- Olive oil (1 tablespoon): Provides a light, fruity balance to the butter while sautéing.
- Small yellow onion, diced (1): Gives the soup a sweet, tender aromatic foundation.
- Garlic cloves, minced (2): Infuses a warm, savory punch that awakens the palate.
- Medium carrots, peeled and diced (2): Bring a subtle earthiness and vibrant color to the pot.
- Celery stalks, diced (2): Add a fresh, crisp texture and classic flavor that rounds out the veggies.
- All-purpose flour (1/4 cup): Thickens the broth into that luscious creamy texture you’re dreaming of.
- Low-sodium chicken broth (4 cups): The heart of the soup, delivering savory warmth without overpowering saltiness.
- Whole milk (1 cup): Introduces mellow creaminess that softens the broth’s richness.
- Heavy cream (1/2 cup): Lifts the soup to pure indulgence and velvety smoothness.
- Cooked chicken breast, shredded or diced (2 cups): The protein superstar that makes the soup hearty and satisfying.
- Frozen peas (1 cup): Add little pockets of sweetness and pop of green.
- Frozen corn (1 cup): Brings gentle sweetness and a touch of texture contrast.
- Fresh thyme leaves (1 teaspoon) or dried (1/2 teaspoon): Imparts a subtle herbaceous note to brighten the whole dish.
- Salt (1/2 teaspoon): Enhances all the flavors without overwhelming.
- Black pepper (1/4 teaspoon): Provides just the right amount of gentle spice kick.
- Chopped fresh parsley for garnish (optional): Adds freshness and a nice color pop.
- Biscuit or puff pastry for serving (optional): Excellent for dipping and adding that extra comforting touch.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once melted and shimmering, add diced onion, minced garlic, carrots, and celery. Sauté gently for about 5 to 7 minutes until everything softens and releases its delicious aromas. This melding stage builds the essential flavor base your soup will be built upon.
Step 2: Create the Roux
Sprinkle the flour over the softened veggies, stirring constantly for 1 to 2 minutes. This step cooks out the raw flour taste and forms a roux, the classic thickening agent that will give your soup that irresistible creamy consistency. Keep the heat gentle so it doesn’t brown too much.
Step 3: Add Broth and Dairy
Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Next, stir in the whole milk and heavy cream. Bring this velvety mixture up to a gentle simmer. The gradual heat and stirring allow the flavors to mingle and the soup to thicken perfectly.
Step 4: Incorporate Chicken and Vegetables
Now it’s time for the star ingredients! Add the cooked chicken, frozen peas, frozen corn, fresh thyme, salt, and pepper into the pot. Allow the soup to simmer softly for another 10 to 15 minutes. This final cooking time ensures the chicken heats through and the vegetables achieve that tender-but-not-mushy texture that makes every spoonful delightful.
Step 5: Taste and Adjust
Before serving, taste your soup and adjust seasoning if necessary. Sometimes a pinch more salt or a little extra black pepper makes all the difference—don’t hold back from making it just right for your taste buds!
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh chopped parsley sprinkled over the top adds a beautiful brightness to the hearty soup, both in color and flavor. You can also offer a sprinkle of freshly cracked black pepper or a dusting of grated Parmesan for extra richness if you like.
Side Dishes
This soup pairs wonderfully with flaky biscuits or a golden puff pastry square that you can dunk and savor with every bite. For something lighter, a crisp green salad balances the creaminess nicely. Crusty bread or garlic knots also make excellent companions.
Creative Ways to Present
For a charming presentation, serve the soup in individual ramekins topped with a puff pastry “lid.” You can bake the pastry separately and place it on top of the hot soup just before serving for a dramatic effect. Another fun way is to ladle the soup into hollowed-out bread bowls for a cozy, edible container that adds a rustic touch.
Make Ahead and Storage
Storing Leftovers
Your Chicken Pot Pie Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its rich texture and fresh flavor. Give it a gentle stir before reheating to reunite any separated cream or ingredients.
Freezing
This soup freezes well, making it ideal for meal prep or saving for later. Let it cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. It should keep its delightful creaminess for up to 3 months. Avoid freezing soup with fresh herbs or garnishes added, as they wilt upon thawing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure it warms evenly and the creamy base stays smooth. If the soup thickens too much during reheating, add a splash of milk or broth to loosen it back up. Avoid microwave reheating as it can make the soup separate or become unevenly hot.
FAQs
Can I use leftover or rotisserie chicken for this Chicken Pot Pie Soup Recipe?
Absolutely! Using leftover or rotisserie chicken is a fantastic way to save time without sacrificing flavor. Just shred or dice the cooked chicken and add it in the final simmering step.
Is it possible to make this soup dairy-free?
Yes, you can easily swap the whole milk and heavy cream for plant-based alternatives like almond or oat milk and coconut cream. Just be aware this will slightly change the flavor and texture but still result in a comforting soup.
Can I add other vegetables to this recipe?
Feel free to customize! Potatoes, mushrooms, or green beans all make excellent additions. Just be mindful of cooking times to keep the vegetables perfectly tender without turning mushy.
How thick should the soup be?
You want a creamy, slightly thickened consistency that coats the back of a spoon but still flows easily. If it’s too thick, add a little more broth or milk; if too thin, cook it a bit longer to reduce.
Can I make this in a slow cooker?
Yes! Brown the vegetables first on the stovetop, then transfer everything to your slow cooker. Cook on low for 4 to 6 hours and add the cream near the end to keep the soup silky.
Final Thoughts
This Chicken Pot Pie Soup Recipe is like a warm hug in a bowl, perfect for sharing with family or cozy nights in. Whether you’re a longtime fan of chicken pot pie or new to this soul-warming classic, this soup blends simplicity, rich taste, and comforting tradition into every spoonful. I can’t wait for you to make it your own and fall in love with its creamy goodness as much as I have!
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Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken Pot Pie Soup captures all the creamy, savory flavors of a classic pot pie in a hearty, easy-to-make soup. Loaded with tender chicken, fresh vegetables, and a luscious creamy broth, it’s perfect for a cozy meal any day of the week.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Thickener and Liquids
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Garnish
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Serving Suggestions
- Biscuit or puff pastry for serving (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle in the flour and stir continuously for 1–2 minutes to cook off the raw flour taste and create a roux base for the soup.
- Incorporate Liquids: Slowly pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Add the whole milk and heavy cream, then bring the mixture to a gentle simmer.
- Add Chicken and Vegetables: Stir in the cooked chicken, frozen peas, frozen corn, fresh thyme, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer Soup: Let the soup simmer gently for 10–15 minutes, stirring occasionally, until it thickens and all the vegetables are tender.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Garnish with fresh parsley, then serve hot with warm biscuits or puff pastry on the side if desired.
Notes
- Rotisserie chicken works great for this recipe to save time.
- To make dairy-free, substitute plant-based milk and omit the heavy cream.
- For extra flavor, add a splash of white wine when sautéing the vegetables.
