Chicken Pot Pie Soup

If you’re looking for a soup that feels like a warm hug on a chilly day, this Chicken Pot Pie Soup is just the ticket. It’s creamy, hearty, and packed with all the comforting flavors we love in traditional pot pie—minus the crust. This recipe is special because it’s quick to make, taking less than an hour from start to finish, making it perfect for busy weeknights or cozy family gatherings. Plus, it’s so delicious that everyone will want seconds!

Gather around the table with this delightful soup. Whether you’re serving it for a casual dinner or a festive occasion, it’s sure to bring smiles and full bellies. And if you’re feeling extra adventurous, whip up a loaf of my amazing ciabatta bread to go alongside it!

Why You’ll Love This Recipe

• Quick Preparation: With just 15 minutes of prep time and 25 minutes of cooking, you can have this comforting meal ready in under an hour.
• Family-Friendly Appeal: Kids and adults alike will love digging into this creamy soup loaded with tender chicken and veggies.
• Make-Ahead Convenience: You can easily prepare this soup ahead of time and reheat it for a delicious meal on busy days.
• Flavorful Variations: This recipe is versatile! Feel free to experiment with different vegetables or seasonings to suit your taste.

Ingredients You’ll Need

Creating this Chicken Pot Pie Soup requires simple and wholesome ingredients that are easy to find. Here’s what you’ll need:

Base Ingredients

• 6 Tbsp. Unsalted Butter
• 1 Cup Onion, chopped
• 2 Carrots, chopped
• 2 Celery sticks, chopped
• 3 Garlic cloves, minced
• 1/3 Cup Flour
• 5 Cups Chicken Stock
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper

Vegetables

• 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
• 1 Cup Frozen Peas
• 1 Cup Corn

Finishing Touches

• 1/2 Cup Half and half cream
• 1 Bay Leaf
• 1/4 cup Parsley, finely chopped, plus more for garnish

Variations

One of the best things about Chicken Pot Pie Soup is its flexibility! You can easily customize it based on what you have on hand or your personal preferences. Here are some fun ideas:

• Swap the protein: Use leftover turkey or rotisserie chicken instead of cooked chicken for a different twist.
• Add more veggies: Toss in some green beans or spinach for added nutrition and color.
• Make it spicy: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Creamy alternative: Substitute the half-and-half with coconut milk for a dairy-free version without losing creaminess.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Melt the butter in your favorite Dutch oven over low-medium heat. Add the chopped onions, celery, and carrots. Sauté them for about 4-5 minutes until they start to soften; this step builds a flavorful base for your soup. Don’t forget to add the minced garlic at the end of cooking—just 30 seconds is enough to release its delightful aroma.

Step 2: Create the Roux

Next, sprinkle in the flour and stir well to combine everything. Cooking the flour for 1-2 minutes helps eliminate any raw taste and gives your soup that rich texture we all love.

Step 3: Add Stock & Seasonings

Slowly pour in the chicken stock while whisking continuously to break up any lumps from the flour. Then add salt, pepper, and a bay leaf—these seasonings will enhance every spoonful of your delicious soup.

Step 4: Cook the Potatoes

Now it’s time to add those sliced Yukon Gold potatoes! Let them simmer for about 10-12 minutes until they are just tender. Cooking them at this stage allows them to absorb all those wonderful flavors we’ve built up so far.

Step 5: Incorporate Additional Ingredients

Stir in frozen peas and corn next; these add sweetness and vibrant color to your soup! Bring everything back up to a gentle simmer before adding in half-and-half cream followed by shredded cooked chicken. This step ensures everything is heated through nicely.

Step 6: Final Cook & Garnish

Let your soup simmer for another 10 minutes until everything is hot and bubbly. Don’t forget to fish out that bay leaf! Once served, garnish with fresh parsley for that extra pop of flavor and freshness.

And there you have it—your very own bowl of heartwarming Chicken Pot Pie Soup! Enjoy every spoonful as you savor its creamy goodness!

Pro Tips for Making Chicken Pot Pie Soup

Creating the perfect Chicken Pot Pie Soup is all about a few key techniques that will elevate your dish to a new level of comfort and flavor.

• Sauté with Patience: Take your time when sautéing the onions, carrots, and celery. This step brings out their natural sweetness, adding depth to your soup’s flavor profile.

• Whisk Away Lumps: When adding flour to make the roux, whisk continuously as you incorporate the chicken stock. This ensures a smooth, creamy texture without any lumps.

• Taste As You Go: Don’t forget to taste your soup throughout the cooking process. Adjust the seasoning as needed to ensure every spoonful is bursting with flavor.

• Customize Your Veggies: Feel free to use your favorite frozen vegetable medley instead of just peas and corn. This adds variety and can infuse additional nutrients into your meal.

• Make It Ahead: This soup is even better the next day! Make a big batch and store leftovers in the fridge or freezer for an easy meal later on.

How to Serve Chicken Pot Pie Soup

Serving Chicken Pot Pie Soup can be both fun and creative! Here are some ideas to make your dining experience cozy and memorable.

Garnishes

• Fresh Parsley: A sprinkle of finely chopped parsley not only adds color but also a fresh flavor that brightens up each bowl.
• Crusty Bread Crumbs: Toasted bread crumbs sprinkled on top provide a delightful crunch that contrasts beautifully with the creamy soup.

Side Dishes

• Ciabatta Bread: Perfect for dipping, this crusty Italian bread complements the rich flavors of the soup while offering a satisfying texture.
• Mixed Green Salad: A light salad with seasonal vegetables dressed in lemon vinaigrette balances the hearty nature of the soup, refreshing your palate.
• Garlic Toast: Crispy garlic toast pairs wonderfully with Chicken Pot Pie Soup, adding an extra burst of flavor that makes every bite enjoyable.
• Steamed Broccoli: A simple side of steamed broccoli adds vibrant color and nutrition to your meal while keeping it light and healthy.

With these tips and serving suggestions, you’re all set to enjoy a delicious bowl of Chicken Pot Pie Soup that’s sure to warm hearts and fill bellies. Happy cooking!

Make Ahead and Storage

This Chicken Pot Pie Soup is perfect for meal prep, making it easy to have a comforting bowl of goodness ready whenever you need it. Here’s how to store, freeze, and reheat your delicious soup.

Storing Leftovers

• Allow the soup to cool completely before transferring it to airtight containers.
• Store in the refrigerator for up to 3-4 days.
• Label containers with the date for easy tracking.

Freezing

• Portion out the soup into freezer-safe containers or bags, leaving some space at the top for expansion.
• Freeze for up to 3 months for best quality.
• For ease, consider freezing in individual servings.

Reheating

• Thaw frozen soup overnight in the refrigerator or use the microwave on defrost setting.
• Reheat on the stovetop over medium heat until hot, stirring occasionally.
• If the soup thickens too much during storage, add a splash of chicken stock or water while reheating.

FAQs

Have questions about Chicken Pot Pie Soup? Here are some common inquiries:

Can I use rotisserie chicken for Chicken Pot Pie Soup?

Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred it and add it in when you’re ready to combine everything in the pot.

How can I make my Chicken Pot Pie Soup thicker?

To thicken your Chicken Pot Pie Soup, you can mix a tablespoon of cornstarch with a little water and stir it into the soup while it’s simmering. It will help create that creamy consistency you’re looking for!

What vegetables can I add to Chicken Pot Pie Soup?

Feel free to add any of your favorite vegetables! Options like green beans, bell peppers, or even mushrooms work beautifully in this comforting soup.

How long does Chicken Pot Pie Soup last in the fridge?

Your Chicken Pot Pie Soup will stay fresh in the refrigerator for about 3-4 days. Be sure to keep it stored in an airtight container!

Final Thoughts

I hope you enjoy making this Chicken Pot Pie Soup as much as I do! It’s a wonderful recipe that wraps you in warmth and comfort with every spoonful. Perfect for chilly evenings or when you need a little extra love from your food. Don’t hesitate to get creative with your ingredients and share this delightful dish with family and friends. Happy cooking!