The Coziest Chicken Pot Pie Soup Recipe for Chilly Evenings

Comfort arrives in a steaming bowl of hearty chicken pot pie soup that brings all the classic flavors to life in one delightful spoonful.

Creamy broth swirls with tender chicken, soft vegetables, and golden pie crust crumbles.

Each bite delivers the nostalgic warmth of a home-cooked meal without the complicated preparation.

Rich and satisfying, this soup turns a beloved classic into an easy weeknight dinner solution.

Packed with protein and vegetables, it offers a nourishing meal that feels like a warm hug.

Cozy up with a bowl and let the delicious aromas fill your kitchen.

Prepare to savor every comforting spoonful of this irresistible soup.

Chicken Pot Pie Soup Homey Details

• Comfort Crafting: Transform classic chicken pot pie into a cozy, slurp-worthy soup that hugs your taste buds with familiar, nostalgic flavors.
• Quick Kitchen Magic: Whip up this delightful one-pot wonder in less than an hour, perfect for busy weeknights when you crave something hearty and satisfying.
• Family-Friendly Feast: Packed with tender chicken, colorful vegetables, and creamy broth, this soup appeals to both kids and adults, making mealtime a breeze.
• Flexible Flavor Champion: Easily customize with leftover rotisserie chicken, swap vegetables, or adjust seasonings to match your family's preferences and pantry ingredients.

Chicken Pot Pie Soup Ingredient Guide

• Chicken: Tender, shredded meat that adds hearty protein to the soup.

• Onion, Celery, Carrots: Classic aromatic base that provides depth of flavor.
• Potatoes: Starchy vegetable that adds thickness and heartiness to the soup.
• Peas, Corn: Sweet vegetables that bring color and texture to the soup.
• Garlic: Aromatic ingredient that enhances overall flavor profile.

• Butter: Helps sauté vegetables and creates a rich base for the soup.
• Flour: Used to create a roux and thicken the soup's consistency.
• Chicken Stock: Provides the primary liquid base with savory chicken flavor.
• Half and Half: Adds creaminess and richness to the soup.
• Bay Leaf: Provides subtle herbal undertone to the overall dish.
• Salt, Pepper: Essential seasonings that balance and enhance the soup's taste.

How to Make Chicken Pot Pie Soup

Step 1: Sauté Fresh Vegetables

Heat butter in a spacious pot over medium flame.

Toss in diced onions, sliced celery, and chopped carrots.

Dance the vegetables around the pot for 4-5 minutes until they soften and release their aromatic flavors.

Sprinkle minced garlic and let it sizzle for about 30 seconds, creating a fragrant base for your soup.

Step 2: Create Silky Roux

Dust flour over the sautéed vegetables, stirring continuously for 1-2 minutes.

This magical process will help thicken your soup and create a luxurious texture that hugs each ingredient.

Step 3: Pour Liquid Gold

Gently stream chicken stock into the pot, whisking to prevent any lumps.

Sprinkle in salt, pepper, and tuck in a bay leaf for depth of flavor.

Let the ingredients mingle and dance together.

Step 4: Simmer Hearty Potatoes

Drop diced potatoes into the bubbling liquid.

Allow them to simmer and become tender, about 10-12 minutes.

The potatoes will absorb the rich flavors and provide a comforting backbone to your soup.

Step 5: Bring Soup to Life

Introduce sweet peas, golden corn, creamy half and half, and tender chicken pieces.

Let everything warm through for 10 minutes, allowing flavors to harmonize.

Remove bay leaf before serving.

Your soul-warming chicken pot pie soup is ready to be devoured.

Tips for Chicken Pot Pie Soup Fans

• Dice vegetables uniformly for even cooking and consistent texture throughout the soup.
• Stir flour continuously to prevent burning and create a smooth, lump-free base for your soup.
• Use homemade or high-quality chicken stock for deeper, richer flavor profiles.
• Cut potatoes into bite-sized pieces to ensure they cook quickly and remain tender without falling apart.
• Add half and half at the end of cooking to prevent curdling and maintain a silky smooth soup texture.

Chicken Pot Pie Soup Variations

• Vegetarian Pot Pie Soup: Replace chicken with firm tofu or plant-based chicken alternatives, use vegetable stock instead of chicken stock, and add extra mushrooms for meaty texture.
• Dairy-Free Version: Substitute half and half with coconut milk or unsweetened almond milk, use olive oil instead of butter, and ensure all ingredients are dairy-free.
• Low-Carb Alternative: Replace potatoes with cauliflower florets, use xanthan gum instead of flour for thickening, and add extra protein like shredded rotisserie chicken.
• Gluten-Free Option: Use gluten-free all-purpose flour or cornstarch for roux, check chicken stock for gluten-free certification, and serve with gluten-free crackers on side.

Serving Chicken Pot Pie Soup Warm

• Rustic Bread Bowl Delight: Ladle the creamy soup into freshly hollowed sourdough or crusty bread bowls for a cozy, comforting presentation that lets diners enjoy every delicious spoonful.
• Hearty Crunch Topping: Sprinkle crispy bacon bits, toasted pie crust crumbles, or golden breadcrumbs on top to add texture and enhance the classic chicken pot pie flavor profile.
• Herb Garden Garnish: Finish with chopped fresh parsley, chives, or thyme to brighten the soup's rich flavors and add a pop of fresh green color to the creamy base.
• Cheese Lover's Dream: Grate sharp cheddar or sprinkle shredded parmesan over the hot soup for an extra layer of cheesy goodness that melts beautifully into the creamy broth.

Storage Advice for Chicken Pot Pie Soup

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The creamy texture might slightly separate, but simply stir well before reheating.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick. Avoid boiling to prevent cream from breaking.
• Enjoy within 2 days for optimal flavor and texture. The potatoes and vegetables maintain their best quality when fresh, so consume sooner rather than later.

FAQs

• Can I use frozen vegetables instead of fresh ones?

Yes, frozen mixed vegetables work perfectly. Just add them directly to the soup and adjust cooking time slightly.

• Is this soup good for meal prep?

Absolutely! It keeps well in the refrigerator for 3-4 days. Just reheat gently to maintain the creamy texture.

• Can I make this soup gluten-free?

Substitute all-purpose flour with cornstarch or gluten-free flour blend. Ensure all other ingredients are gluten-free as well.

• What kind of chicken works best for this recipe?

Rotisserie chicken is convenient, but you can also use shredded cooked chicken breast or leftover roasted chicken.

Chicken Pot Pie Soup Recipe

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4.6 from 16 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in this hearty chicken pot pie soup, blending classic flavors with modern simplicity. Creamy broth, tender chicken, and flaky pastry create a soul-warming dish that brings family and friends together around the table.

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Ingredients

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Protein:

• 4 cups cooked chicken, shredded
• 5 cups chicken stock

Vegetables and Aromatics:

• 1 cup onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 1 cup frozen peas
• 1 cup corn
• 1 bay leaf
• 1/4 cup parsley, finely chopped, plus more for garnish

Dairy and Thickeners:

• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1/2 cup half and half cream
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper

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Instructions

1. In a spacious pot, melt butter and gently sauté onions, celery, and carrots for 4-5 minutes until they become translucent and slightly softened.
2. Introduce minced garlic and cook for 30 seconds, releasing its aromatic essence while stirring continuously.
3. Sprinkle flour over the vegetable mixture, stirring constantly to create a smooth roux that will thicken the soup’s base for 1-2 minutes.
4. Gradually pour in chicken stock, whisking to prevent lumps and create a silky consistency. Season with salt, pepper, and add a bay leaf for depth of flavor.
5. Incorporate diced potatoes and allow the soup to simmer for 10-12 minutes, ensuring the potatoes become tender but not mushy.
6. Introduce frozen peas, corn, shredded chicken, and half and half, stirring gently to combine all ingredients.
7. Continue cooking for an additional 10 minutes, allowing the flavors to meld and the soup to heat thoroughly, removing the bay leaf before serving.

Notes

• Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Continuously stir flour mixture to prevent burning and create a smooth, lump-free base for the soup.
• Use rotisserie or leftover roasted chicken for deeper flavor and tender meat that easily shreds.
• Swap half and half with coconut milk for dairy-free version or use gluten-free flour to make recipe celiac-friendly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 70 mg