Chicken Pot Pie Soup is a comforting and delicious twist on the classic chicken pot pie. This hearty soup combines all the flavors you love in a pot pie—tender chicken, creamy sauce, and a medley of vegetables—into a cozy, bowl of goodness that’s perfect for chilly evenings. It’s an excellent option for a family dinner, offering the same satisfying taste of a traditional pot pie but with the added convenience of a soup. Whether you’re craving a warm, hearty meal or looking for a way to use up leftover chicken, this recipe is sure to become a new favorite in your kitchen.
In this recipe, we’ll walk you through making a creamy, flavorful chicken pot pie soup from scratch. You’ll learn how to create a rich and savory base, prepare tender chicken and vegetables, and combine everything into a comforting dish that’s sure to please everyone at the table. Let’s get started!
Ingredients for Chicken Pot Pie Soup
To make Chicken Pot Pie Soup, gather the following ingredients:
- 2 tablespoons olive oil: For sautéing the vegetables and adding a touch of healthy fat.
- 1 medium onion, diced: Adds a flavorful base to the soup.
- 2 cloves garlic, minced: Provides aromatic depth to the soup.
- 3 medium carrots, peeled and diced: Adds sweetness and texture.
- 2 celery stalks, diced: Contributes to the soup’s flavor and texture.
- 1 cup frozen peas: For a burst of color and a pop of sweetness.
- 1 cup diced potatoes: Adds heartiness and substance to the soup.
- 1 cup cooked chicken, shredded or cubed: The main protein in the soup; you can use rotisserie chicken or any leftover chicken.
- 4 cups chicken broth: Forms the base of the soup, giving it a savory flavor.
- 1 cup whole milk: Adds creaminess to the soup.
- 1/2 cup heavy cream: For extra richness and a creamy texture.
- 1/4 cup all-purpose flour: Used to thicken the soup and give it a pie-like consistency.
- 1 teaspoon dried thyme: Adds a subtle herbal flavor.
- 1/2 teaspoon dried rosemary: For additional depth and aroma.
- Salt and black pepper to taste: Enhances the flavors and adjusts seasoning.
- 1/4 cup fresh parsley, chopped: Adds a fresh, vibrant flavor and a pop of color.
How to Make Chicken Pot Pie Soup
- Prepare the Ingredients
- Dice the Vegetables
Begin by dicing the onion, carrots, celery, and potatoes. This ensures they cook evenly and are the right size for the soup. - Shred or Cube the Chicken
If you’re using cooked chicken, shred or cube it into bite-sized pieces. This will make it easier to incorporate into the soup.
- Sauté the Vegetables
- Heat the Olive Oil
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. The oil helps to sauté the vegetables and creates a flavorful base. - Cook the Onion and Garlic
Add the diced onion to the pot and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. - Add Carrots and Celery
Add the diced carrots and celery to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Build the Soup Base
- Add Potatoes and Chicken
Stir in the diced potatoes and cooked chicken. Cook for another 2-3 minutes, allowing the flavors to meld together. - Incorporate the Flour
Sprinkle 1/4 cup of all-purpose flour over the vegetables and chicken. Stir well to coat everything evenly with the flour. This will help thicken the soup and give it a creamy consistency.
- Add Broth and Dairy
- Pour in the Chicken Broth
Gradually add 4 cups of chicken broth to the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a boil. - Add Milk and Cream
Once the soup reaches a boil, reduce the heat to low and stir in 1 cup of whole milk and 1/2 cup of heavy cream. This combination creates a rich, creamy texture reminiscent of a traditional pot pie filling.
- Season and Simmer
- Add Herbs and Spices
Stir in 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary. Season with salt and black pepper to taste. Adjust the seasoning based on your preference. - Simmer the Soup
Allow the soup to simmer gently for about 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally to ensure the soup doesn’t stick to the bottom of the pot.
- Finish and Serve
- Add Frozen Peas
Stir in 1 cup of frozen peas and cook for an additional 5 minutes until they are heated through. - Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
About the Main Ingredients
- Olive Oil: A healthy fat that adds flavor and helps cook the vegetables. It also contributes to the soup’s richness.
- Onion and Garlic: These aromatics form the base of many soups and stews, providing depth and flavor.
- Carrots and Celery: Classic soup vegetables that add sweetness and texture. They complement the savory elements of the soup.
- Potatoes: Provide substance and heartiness to the soup, making it more filling and satisfying.
- Cooked Chicken: The main protein source in the soup. Using pre-cooked chicken makes the recipe quicker and easier.
- Chicken Broth: Forms the base of the soup, giving it a savory flavor. You can use low-sodium broth to control the salt content.
- Milk and Heavy Cream: Create a creamy texture and rich flavor. They mimic the creamy filling of a traditional pot pie.
- Flour: Used to thicken the soup, giving it a consistency similar to a pot pie filling.
- Herbs and Spices: Thyme and rosemary add aromatic flavors, enhancing the overall taste of the soup.
Chicken Pot Pie Soup is the perfect dish for a comforting meal that brings the warmth and flavor of a classic pot pie to your table in a convenient soup form. Enjoy this recipe as a cozy family dinner or serve it as a delightful starter at your next gathering.
