Imagine everything you adore about a classic comfort food, but in soup form—velvety broth, hearty veggies, tender chicken, and that crave-worthy, herby aroma wafting through your kitchen. That’s exactly what you get with Chicken Pot Pie Soup. Every spoonful is cozy, creamy, and full of nostalgic flavor, sneaking in bright pops of veggie sweetness and finishing with a richness that leaves you wishing you made a double batch.
Ingredients You’ll Need
The ingredient list for Chicken Pot Pie Soup might look like your regular grocery haul, but every piece plays a starring role. These simple staples work together to create a symphony of flavors and a dreamy texture that’s far greater than the sum of its parts.
- Butter: Unsalted butter lays down a rich base and gets your aromatics sizzling with flavor.
- Yellow onion: Sweet and aromatic, onion gives the soup its first layer of comforting savoriness.
- Garlic: Just two cloves, but they bring a gentle warmth to the whole pot.
- Carrots: For those little pops of color, earthy sweetness, and soft texture.
- Celery: Celery’s herbal snap is essential for old-school pot pie flavor.
- Salt: Don’t skip it—seasoning at every step unlocks all the cozy flavors.
- Black pepper: Adds mild warmth to balance the creaminess.
- Dried thyme: An earthy, woodsy herb that tastes like home.
- Dried rosemary: A pinch brings a piney, special-occasion note to the soup.
- All-purpose flour: This sly ingredient thickens the broth into that signature creamy texture.
- Chicken broth: The foundation of any great chicken soup; use good-quality broth for maximum flavor.
- Whole milk: Makes the soup luxuriously smooth without being heavy.
- Cooked, shredded chicken breast: Use rotisserie chicken for a little weeknight magic.
- Frozen peas: Sweet little bursts of green that brighten every bite.
- Frozen corn: Adds natural sweetness and a gentle crunch.
- Heavy cream: Delivers that luscious, silky finish we all crave.
- Fresh parsley: A final sprinkle wakes up the bowl with fresh, herby brightness.
- Puff pastry squares or biscuit toppers (optional): Bring the “pie” to your soup for an ultra-comforting meal.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Aromatics
Start by grabbing your favorite large pot or Dutch oven—something sturdy that distributes heat nicely as the base flavors come together. Melt the unsalted butter over medium heat, then toss in your diced yellow onion. Sauté the onion until it softens and just begins to turn translucent, filling your kitchen with that signature soup scent. This is where the Chicken Pot Pie Soup adventure really begins.
Step 2: Soften the Veggies
Next, add your minced garlic, sliced carrots, and sliced celery directly into the pot. Give everything a good stir so the veggies get cozy in the butter and onion base. Let them cook for about five minutes, stirring occasionally, until they start to soften and fill the pot with their sweet, earthy aromas. At this point, sprinkle in your salt, cracked black pepper, dried thyme, and rosemary for a lovely herby lift.
Step 3: Make the Roux
With the vegetables perfectly softened and fragrant, sprinkle the all-purpose flour evenly over everything in the pot. You’ll want to stir constantly for one to two minutes—just long enough to cook off the raw flour taste and build a sturdy, velvety base that will help your Chicken Pot Pie Soup thicken as it cooks.
Step 4: Add Broth and Simmer
Slowly pour in the chicken broth while stirring continuously, making sure to avoid any lumps. Keep things moving until the flour has fully dissolved into the liquid. Turn up the heat just a bit and bring the soup to a gentle simmer. Let this mixture bubble away for about ten minutes, stirring here and there, so the flavors meld beautifully and the broth begins to thicken.
Step 5: Stir in Milk, Chicken, Peas, and Corn
Once the base is creamy and aromatic, it’s time for the hearty fillings! Stir in the whole milk, shredded chicken breast, frozen peas, and frozen corn. Simmer the soup for another five to seven minutes, until the veggies are perfectly tender and the chicken is heated through. The kitchen will smell absolutely amazing by this point, and you’ll see that classic Chicken Pot Pie Soup come to life.
Step 6: Finish with Cream and Parsley
To wrap things up, turn the heat to low and swirl in the heavy cream until your soup is extra luscious and creamy. Add the chopped fresh parsley for a burst of color and garden-fresh flavor. Taste and adjust any seasonings if needed—maybe an extra pinch of salt or a little more pepper. Ladle the steamy soup into bowls and, if you like, top with golden puff pastry or fluffy biscuits for that iconic pot pie touch.
How to Serve Chicken Pot Pie Soup
Garnishes
A sprinkle of fresh parsley always completes the look and taste, but you could also add a dusting of flaky sea salt or a crack of black pepper for a rustic, homespun finish. For those craving true pot pie vibes, set out freshly baked puff pastry squares or buttery biscuit toppers so everyone can dunk and scoop to their heart’s content.
Side Dishes
While Chicken Pot Pie Soup is hearty enough to shine solo, it pairs wonderfully with crusty bread, garlic knots, or a crisp green salad tossed in lemony vinaigrette. If you want to double down on comfort, whip up a platter of old-fashioned cornbread or some roasted veggies to round out the meal.
Creative Ways to Present
Why not ladle your soup into oven-safe bowls, top each with puff pastry, and bake until golden for an irresistible “pie in a bowl” experience? For fun, serve mini portions in mugs at a cozy gathering, or set up a DIY topping bar with different biscuit toppers and fresh herbs so everyone can personalize their Chicken Pot Pie Soup.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Soup is a treat you’ll look forward to. Simply let it cool to room temperature before transferring to an airtight container. Pop it in the refrigerator, and it’ll keep its flavor and creaminess for up to four days. The next time you need a fast, satisfying meal, your soup will be waiting.
Freezing
If you want to save some for a rainy day, Chicken Pot Pie Soup freezes quite well. Cool the soup completely, leave a little space in your container for expansion, and stash it in the freezer for up to three months. For best texture, freeze before adding the heavy cream; just stir that in after reheating.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If your soup thickened in the fridge or freezer, add a splash of extra broth or milk to loosen things up. Microwave reheating also works for smaller servings—just go slow to avoid scorching.
FAQs
Can I use rotisserie chicken in Chicken Pot Pie Soup?
Absolutely! Rotisserie chicken is a huge time-saver and brings extra flavor to your soup. Just shred or chop it before adding during the simmering step.
What can I substitute for heavy cream?
If you want a lighter option, swap the heavy cream for half-and-half or use additional whole milk. For a dairy-free twist, unsweetened oat milk and a splash of coconut cream work beautifully.
Is Chicken Pot Pie Soup gluten free?
The traditional recipe uses all-purpose flour to thicken, but you can easily substitute with a gluten-free flour blend or cornstarch (make a slurry with broth) if you’re avoiding gluten.
How do I make it vegetarian?
Replace the chicken and chicken broth with your favorite plant-based protein (like chickpeas or tofu) and use vegetable broth. The rest of the ingredients are already vegetarian-friendly.
Can I add other vegetables?
Of course! Feel free to stir in mushrooms, diced potatoes, green beans, or even spinach for a twist. Just adjust cooking times so everything is perfectly tender.
Final Thoughts
There’s something magical about sharing a steaming bowl of Chicken Pot Pie Soup with people you love. It’s nostalgia and comfort wrapped up in one soul-warming dish. I hope you give this recipe a try—trust me, it’s destined to become the coziest staple in your kitchen!
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Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A cozy and comforting twist on a classic dish, this Chicken Pot Pie Soup is creamy, flavorful, and perfect for chilly days. Loaded with tender chicken, hearty vegetables, and a rich broth, it’s a satisfying meal in a bowl.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups cooked and shredded chicken breast
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
For Serving:
- Optional puff pastry squares or biscuit toppers
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the garlic, carrots, and celery and cook for another 5 minutes until vegetables begin to soften. Season with salt, pepper, thyme, and rosemary.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps.
- Bring to a simmer and cook for 10 minutes, stirring occasionally. Add the milk, cooked chicken, peas, and corn.
- Simmer for another 5-7 minutes until heated through and thickened. Stir in the heavy cream and chopped parsley, and adjust seasoning if needed.
- Serve hot with optional puff pastry or biscuit toppers.
Notes
- Use rotisserie chicken for convenience.
- For a dairy-free version, substitute milk and cream with unsweetened oat milk and coconut cream.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
