When the days turn chilly and you crave a meal that wraps you in warmth, this Chicken Pot Pie Soup is the answer. It brings all the comforting, savory flavors of a classic pot pie, transformed into a hearty and satisfying soup. This family-friendly recipe simplifies comfort food, offering pure goodness in every spoonful without the fuss of a crust. Get ready to create lasting memories around a truly delicious dish.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
You’ll adore this soup for so many reasons, making it a perfect addition to your family recipe collection.
- Enjoy all the rich, familiar taste of a traditional pot pie, but without the effort of making a pie crust.
- This recipe is straightforward to prepare, making it an ideal choice for even your busiest weeknights.
- It’s incredibly versatile, allowing for easy adjustments to suit various dietary needs and preferences.
- Each spoonful is a delightful burst of flavor, offering true comfort and warmth on any cool evening.
- This soup is fantastic for meal prepping, and it freezes beautifully for future quick dinners.
Ingredients for Chicken Pot Pie Soup
Gathering fresh, wholesome ingredients is the first step to creating this delightful Chicken Pot Pie Soup. Each component plays a crucial role in building the rich, savory flavor profile your family will love.
- 4 tablespoons salted butter: Adds a rich base and helps sauté vegetables.
- 1 cup small-diced carrot: Provides sweetness and a lovely color.
- 1 cup small-diced celery: Offers aromatic depth and texture.
- 1 cup small-diced onion: The backbone of flavor, part of the classic mirepoix.
- 2 cloves garlic, minced: Essential for aromatic warmth.
- ¼ cup all-purpose flour: Thickens the soup to a creamy consistency.
- 4 cups chicken stock: Low-sodium is recommended to control saltiness.
- 1 ½ cups small diced Yukon Gold potatoes: Creamy texture and hearty substance.
- 1 bay leaf: Infuses a subtle, herbal note.
- ½ teaspoon dried thyme: Classic poultry seasoning.
- ½ teaspoon black pepper: Adds a gentle spice.
- 2 cups cooked diced or shredded chicken: The star of our comforting soup.
- ½ cup heavy cream: Creates a luxurious, velvety finish.
- 1 cup frozen peas: A pop of sweet color and freshness.
- ½ cup frozen corn: Adds another layer of sweetness and texture.
- Biscuits for serving: Perfect for dipping and soaking up the broth.
- Fresh chopped parsley for garnish (optional): Brightens the dish with fresh flavor.
Notes & Substitutions
The combination of carrots, celery, and onion, known as a mirepoix, creates a foundational flavor for this creamy pot pie soup. For a deeper understanding of this classic culinary base, explore the definition of mirepoix in French cuisine.
For the chicken, feel free to use a store-bought rotisserie chicken for ultimate ease, or any leftover cooked chicken you have on hand. If you prefer a lighter option than heavy cream, half-and-half or whole milk can work, though the soup will be slightly less rich. While Yukon Gold potatoes offer a wonderful creaminess, Russet potatoes can be substituted for a starchier option. Don’t hesitate to add other vegetables like chopped green beans or mushrooms for extra goodness.
Equipment Needed
Having the right tools makes cooking this delicious soup a breeze. You likely already have most of these kitchen essentials on hand.
- Large Dutch oven or stockpot: Ideal for even heating and ample space.
- Cutting board and sharp knife: For precise and safe vegetable prep.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Wooden spoon or spatula: Perfect for stirring and scraping the pot.
- Ladle: For serving up generous portions of your warm soup.
Ho w To Make Chicken Pot Pie Soup
Creating this cozy Chicken Pot Pie Soup is a joyful journey of simple steps. Follow these instructions carefully, and you’ll have a heartwarming meal ready in no time.
- In your Dutch oven or large stockpot, melt the butter over medium heat. This creates a flavorful base for the vegetables.
- Add the small-diced carrot, celery, and onion to the pot. Stir them occasionally, cooking until they soften and achieve a slight browning, which usually takes about 10 minutes. This slow sautéing builds deep flavor.
- Next, add the minced garlic to the softened vegetables. Cook for just 30 seconds, stirring constantly, until you can smell its inviting fragrance. Be careful not to burn it.
- Stir the all-purpose flour into the vegetable mixture. Cook this roux for 1 minute, ensuring it combines well with the butter and vegetables to form a paste. This step is crucial for thickening your Chicken Pot Pie Soup.
- Pour in the chicken stock and add the diced Yukon Gold potatoes. Season the mixture with the bay leaf, dried thyme, and black pepper. Stir everything until thoroughly combined.
- Bring the soup to a boil, then immediately reduce the heat to low. Let it simmer gently for about 15 minutes, or until the potatoes are tender when pierced with a fork. Remember to stir occasionally to prevent sticking.
- Add the cooked chicken, heavy cream, frozen peas, and frozen corn to the pot. Stir all these wonderful ingredients together until they are well integrated.
- Bring the soup back to a gentle simmer and cook for another 5 minutes, allowing all the ingredients to warm through and the flavors to meld beautifully.
- Before serving, carefully remove and discard the bay leaf. Serve your warm Chicken Pot Pie Soup immediately with fresh biscuits on the side and an optional garnish of chopped parsley.
Pro Tips & Troubleshooting
Achieving the perfect consistency:
Cook the flour thoroughly when making the roux; this prevents a raw flour taste and ensures a smooth, thick soup. Adjust the amount of chicken stock or cream at the end to reach your desired thickness. Stir frequently, especially while simmering, to prevent the flour-based soup from sticking to the bottom of the pot.
Common mistakes to avoid:
Do not burn the garlic; it can quickly turn bitter, so add it last and cook only briefly. Ensure the potatoes are fully tender before serving; undercooked potatoes can be unappetizing. Taste and adjust seasonings as you go, especially salt, as chicken stock saltiness varies.
Make ahead and freezing:
Allow the soup to cool completely before storing it. Transfer it to airtight containers. When reheating, do so gently over low heat, stirring often, to prevent the cream from curdling.
Serving Suggestions & Variations
Serving suggestions
Serve this hearty chicken pot pie soup with warm, flaky biscuits or slices of crusty artisan bread, perfect for dipping. A sprinkle of fresh chopped parsley or chives adds a vibrant finish and extra flavor. Pair your comforting soup with a simple, refreshing green salad dressed with a light vinaigrette for a balanced meal.
Flavor variations
Experiment with different dried or fresh herbs like rosemary or sage for an aromatic twist. You can sauté sliced mushrooms or add small pearl onions along with the mirepoix for more depth. A splash of dry white wine, added after the vegetables are softened and before the flour, can elevate the savory notes.
Dietary adjustments
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry. If you need a dairy-free option, use unsweetened full-fat coconut milk or a plant-based cream alternative in place of heavy cream. Always check labels for suitability with your dietary needs.
Nutrition Information
This estimated nutrition information provides a general overview of your chicken pot pie soup. Individual dietary needs vary, so please consult a healthcare professional for personalized advice. Nutritional values can differ based on specific brands and exact ingredient measurements used in your kitchen.
| Nutrient | Amount |
|---|---|
| Calories | 594 kcal |
| Carbohydrates | 49 g |
| Protein | 24 g |
| Fat | 34 g |
| Saturated Fat | 17 g |
| Trans Fat | 1 g |
| Cholesterol | 120 mg |
| Sodium | 547 mg |
| Fiber | 7 g |
| Sugar | 10 g |
| Unsaturated Fat | 14 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
What is chicken pot pie soup?
It’s a deconstructed version of classic chicken pot pie, featuring the creamy, savory filling and vegetables in a hearty soup base, usually without the crust. This comforting meal provides all the familiar flavors in an easy-to-eat format.
Can I use different types of potatoes?
Yes, while Yukon Gold potatoes are recommended for their creaminess, Russet potatoes can be used for a slightly starchier texture. You could also try red potatoes for a firmer bite.
What other vegetables can I add?
Feel free to incorporate other vegetables like green beans, mushrooms, spinach, or even sweet potatoes for added flavor and nutrition. Just ensure they are diced to a similar size for even cooking.
Is heavy cream essential, or can I substitute it?
Heavy cream provides the richest, most luxurious texture, but you can substitute it with half-and-half or whole milk for a lighter version. For dairy-free options, unsweetened full-fat coconut milk works well.
How can I make this soup thicker, like a pot pie filling?
For a thicker consistency, you can increase the amount of flour in the roux by an extra tablespoon or two. Alternatively, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup at the end.
What are the best biscuits to serve with this soup?
Homemade buttermilk biscuits are a fantastic choice, but store-bought refrigerated biscuits or even pre-made frozen biscuits work wonderfully. A crusty sourdough bread is also a delightful accompaniment.
Can I freeze chicken pot pie soup?
Yes, this creamy chicken pot pie soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Final Thoughts
This ultimate creamy Chicken Pot Pie Soup is more than just a recipe; it’s an invitation to create cherished memories and enjoy honest, comforting food together. Its simplicity makes it perfect for any home cook, while its rich flavors deliver a deeply satisfying experience. We hope you and your family will gather around the table and savor every heartwarming spoonful of this delightful dish.
The Ultimate Creamy Chicken Pot Pie Soup Recipe
Ingredients
Equipment
Method
- Melt butter in a dutch oven or large stockpot over medium heat.
- Add carrot, celery, and onion; cook until softened and slightly browned for 10 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute.
- Pour in chicken stock, add potatoes, and season with bay leaf, thyme, and pepper, stirring to combine.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
- Stir in cooked chicken, heavy cream, frozen peas, and corn.
- Simmer for 5 minutes until heated through, then discard the bay leaf. Serve hot with biscuits and an optional fresh parsley garnish.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
