Chicken Pot Pie Soup: 5 Recipes You Need This Fall

Introduction: A Cozy Hug in a Bowl

Remember chilly evenings and the comforting aroma of Grandma’s chicken pot pie? That golden, flaky crust, the rich, creamy filling bursting with tender chicken and garden vegetables – it was a childhood dream. Imagine all that warmth and satisfying flavor, but in a streamlined, easy-to-make soup. This Chicken Pot Pie Soup delivers that same nostalgic hug without the fuss of a traditional pie. It’s an exciting twist on a classic, promising all the deliciousness you remember, in a simple, soul-warming bowl.

Why Make This Recipe

This Chicken Pot Pie Soup is a game-changer. It saves you time, cutting down on the usual prep and bake duration of a full pot pie. It’s the ultimate comfort food, perfect for warming you from the inside out on a cold day. Everyone, even picky eaters, will love it, making it a guaranteed family favorite. Plus, you can easily customize it to fit different tastes or dietary needs.

How to Make Chicken Pot Pie Soup

Making this soup is straightforward. You will start by preparing your vegetables and chicken. Then, you will sauté aromatics to build a rich base, gradually adding liquids to create a creamy soup. After simmering to bring out all the flavors, you will add the chicken and remaining vegetables, letting them warm through. Finally, you will adjust the seasonings and get ready to enjoy a hearty meal.

Ingredients of Chicken Pot Pie Soup

• Proteins:
• 2 cups cooked chicken breast, shredded or diced
• 6 cups chicken broth

• Vegetables:
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 medium onion, diced
• 2 cloves garlic, minced

• Thickening Agents:
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream (or whole milk)

• Seasonings:
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 bay leaf (optional)

• Optional Garnishes:
• Fresh parsley, chopped
• Puff pastry crackers, biscuits, or crusty bread

Directions of Chicken Pot Pie Soup

1. Prep Work:
2. Dice carrots, celery, and onion. Mince garlic.
3. Shred or dice cooked chicken breast.

1. Cooking the Aromatics & Building the Base:
2. Melt butter in a large pot or Dutch oven over medium heat.
3. Add diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
6. Gradually whisk in chicken broth and heavy cream until smooth.

1. Simmer & Season:
2. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens.
3. Stir in dried thyme, dried rosemary, salt, pepper, and the bay leaf (if using).
4. Add the cooked chicken, frozen peas, and frozen corn.
5. Continue to simmer for 5-7 minutes, or until the vegetables are tender and all the flavors have melded together.

1. Finishing Touches:
2. Remove and discard the bay leaf.
3. Taste the soup and adjust seasonings as needed.
4. Garnish with fresh chopped parsley before serving.

How to Serve Chicken Pot Pie Soup

Serve this soup with a side of warm, flaky biscuits or cornbread for a classic touch. You can also bake puff pastry cutouts or use store-bought pie crust cut into shapes to capture that authentic pot pie feel. For a lighter accompaniment, a simple side salad pairs wonderfully with this hearty soup.

How to Store Chicken Pot Pie Soup

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, cool the soup completely and then transfer it to freezer-safe containers. It freezes well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Tips to Make Chicken Pot Pie Soup

For the perfect consistency, you can adjust the soup. If it is too thin, stir a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the simmering soup until it reaches your desired thickness. If it is too thick, simply whisk in more chicken broth or milk until it is just right. To maximize flavor, use good quality chicken broth. Do not skimp on seasonings and always taste and adjust them as you go.

Variation

You can easily make a vegetarian version by using vegetable broth instead of chicken broth and substituting the chicken with chickpeas or white beans. For a dairy-free option, use plant-based milk and butter substitutes, thickening with a cornstarch slurry if needed. Add a pinch of red pepper flakes for a little kick. For an elevated flavor, use fresh herbs like thyme, rosemary, and sage.

FAQs

Can I use leftover chicken in this Chicken Pot Pie Soup?

Yes, you can absolutely use leftover chicken. Rotisserie chicken or any pre-cooked chicken breast works wonderfully.

How do I store leftover Chicken Pot Pie Soup?

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze Chicken Pot Pie Soup?

Yes, this soup freezes well. Cool it completely, then transfer it to freezer-safe containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating gently.

What can I do if my Chicken Pot Pie Soup is too thin or too thick?

If it is too thin, make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering soup. If it is too thick, simply whisk in more chicken broth or milk until it reaches your preferred consistency.

Chicken Pot Pie Soup

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• Author: Elena
• Total Time: 45 min
• Yield: 6 servings 1x

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Description

Comforting and creamy Classic Chicken Pot Pie Soup, packed with tender chicken, vegetables, and a rich, savory broth. All the flavors of a pot pie without the crust!

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Ingredients

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2 tbsp olive oil 1 lb boneless, skinless chicken breast, diced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 tsp dried thyme 1/2 cup all-purpose flour 4 cups chicken broth 1 cup milk (whole or 2%) 1 cup frozen peas 1 cup frozen corn Salt and black pepper to taste Fresh parsley, chopped for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. 2. Add diced chicken and cook until no longer pink. Remove chicken from the pot and set aside. 3. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. 4. Stir in dried thyme and flour. Cook for 1 minute, stirring constantly, to create a roux. 5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, stirring until thickened. 6. Stir in milk, frozen peas, and frozen corn. Return the cooked chicken to the pot. 7. Continue to simmer for 5-10 minutes, or until vegetables are tender and soup is heated through. 8. Season with salt and black pepper to taste. 9. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

For a thicker soup, you can add a little more flour when making the roux. A great way to use leftover rotisserie chicken! You can also add a pinch of nutmeg for extra flavor in this Classic Chicken Pot Pie Soup. Feel free to add other vegetables like potatoes or green beans.

• Prep Time: 15 min
• Cook Time: 30 min
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6g
• Sodium: 890mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 110mg