Hearty Chicken Pot Pie Soup Recipe: Cozy Comfort in a Bowl

Savory chicken pot pie soup blends comfort food nostalgia with a delightful twist that surprises your taste buds.

Creamy textures mingle with hearty vegetables and tender chicken pieces.

Memories of classic pot pie emerge in each spoonful, creating a warm embrace of familiar flavors.

Cozy kitchen vibes radiate from this simple yet satisfying recipe.

Soft potatoes and flaky pastry hints dance through the rich broth, making every bite feel like a culinary hug.

Crisp herbs and delicate seasonings elevate this soup beyond ordinary meal expectations.

Dive into this recipe and let your kitchen become a sanctuary of deliciousness.

Chicken Pot Pie Soup Highlights And Benefits

• Boost Family Dinners: Packed with hearty ground beef and crispy potatoes, this recipe delivers a comforting meal that satisfies even picky eaters and brings everyone together around the table.
• Master One-Pan Magic: Skip multiple dishes and complicated cooking techniques with this simple skillet meal that requires minimal cleanup and maximum flavor, perfect for busy weeknights.
• Customize Your Flavor Profile: Easily adjust spices like smoked paprika and red pepper flakes to match your family's taste preferences, making this recipe adaptable for mild or spicy food lovers.
• Quick Weeknight Champion: Requiring just one skillet and basic ingredients, this ground beef and potato dish comes together fast, giving you a delicious meal without spending hours in the kitchen.

Ingredients For Perfect Chicken Pot Pie Soup

• Chicken: Protein that adds hearty flavor and substance to the soup.
• Onions, Garlic: Aromatic ingredients that provide a deep, savory foundation.
• Carrots, Celery: Classic vegetables that contribute to the traditional pot pie flavor profile.

• Butter: Rich ingredient that helps create a smooth base for the soup.
• Flour: Helps thicken the soup and create a creamy texture.

• Chicken Broth: Provides the primary liquid base and enhances the overall chicken flavor.
• Heavy Cream: Adds richness and creates a creamy, luxurious texture.
• Potatoes: Hearty vegetable that adds substance and helps thicken the soup.
• Thyme, Bay Leaves: Herbs that infuse the soup with classic pot pie seasoning.
• Peas, Corn: Sweet vegetables that add color and additional flavor.
• Salt, Pepper: Essential seasonings that balance and enhance the soup's taste.
• Fresh Parsley: Bright garnish that adds a fresh, green finishing touch.

How To Prepare Chicken Pot Pie Soup

Step 1: Sauté Aromatic Vegetables

• Diced onions
• Minced garlic
• Chopped carrots
• Sliced celery

Cook and stir until the vegetables become soft and fragrant, releasing their delicious aromas.

Step 2: Create a Flavor-Building Roux

Sprinkle flour over the sautéed vegetables and stir continuously. Let this mixture cook for 1-2 minutes, creating a golden base that will thicken your soup and add depth of flavor.

Step 3: Build the Soup Foundation

• Diced potatoes
• Fresh thyme
• Bay leaves

Bring the mixture to a rolling boil, allowing the flavors to meld together.

Step 4: Simmer and Soften

Reduce the heat and let the soup gently simmer. Allow the potatoes to become tender and soft, which typically takes about 15-20 minutes.

The kitchen will start to smell amazing!

Step 5: Add Protein and Creamy Goodness

• Shredded chicken
• Sweet peas
• Corn kernels
• Heavy cream

Continue simmering until everything is heated through and the soup becomes wonderfully creamy.

Step 6: Season and Perfect

Taste the soup and season with salt and pepper. Remove the bay leaves to ensure a smooth eating experience.

Step 7: Finish with Fresh Flair

Sprinkle freshly chopped parsley on top for a burst of color and a bright, fresh finish. Serve hot and enjoy your ultimate comfort soup!

Tips For Making Chicken Pot Pie Soup

• Swap out heavy cream for coconut milk to create a dairy-free version that's equally creamy and delicious.
• Use rotisserie chicken for a quick time-saving hack that adds extra flavor to the soup.
• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Add a splash of white wine while sautéing vegetables to enhance the overall depth of flavor and complexity.
• Thicken the soup with cornstarch instead of flour for a gluten-free alternative that maintains the same rich consistency.

Delicious Twists For Chicken Pot Pie Soup

• Hearty Veggie Delight: Replace chicken with mixed vegetables like zucchini, bell peppers, and mushrooms for a vegetarian version. Add plant-based protein like tofu or chickpeas for extra nutrition.
• Spicy Southwest Blend: Incorporate diced green chiles, jalapeños, and swap thyme for cumin and chili powder. Top with crispy tortilla strips and fresh cilantro for a zesty kick.
• Creamy Seafood Edition: Substitute chicken with tender shrimp or white fish chunks. Use seafood stock instead of chicken broth and add a splash of white wine for enhanced flavor complexity.
• Rustic Mediterranean Style: Include chopped artichoke hearts, sun-dried tomatoes, and kalamata olives. Season with oregano and replace heavy cream with Greek yogurt for a tangy Mediterranean profile.

Best Pairings With Chicken Pot Pie Soup

• Cozy Comfort Pairing: Serve this hearty soup with flaky buttermilk biscuits or crispy puff pastry strips for dunking. The buttery, crisp texture perfectly complements the creamy soup's rich flavors.
• Rustic Farmhouse Presentation: Ladle the soup into deep ceramic bowls, sprinkle extra fresh parsley, and add a small pie crust triangle standing upright. This classic style highlights the chicken pot pie inspiration while creating a visually appealing meal.
• Gourmet Soup Bar: Set up a toppings station with crispy bacon bits, shredded cheese, green onions, and additional herbs. Guests can customize their soup, making the dining experience interactive and personalized. Provide small ramekins for easy topping selection.

Storing Chicken Pot Pie Soup Properly

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup has thickened too much during storage. Avoid boiling to prevent cream from separating.
• Note that cream-based soups may slightly change texture after refrigeration. Stir well when reheating to restore consistency and ensure even warming.

FAQs

• Can I use frozen vegetables instead of fresh ones?

Yes, frozen mixed vegetables work great in this soup. Just add them directly from the freezer and adjust cooking time slightly.

• Is this recipe gluten-free?

No, the recipe uses flour to create a roux. To make it gluten-free, substitute all-purpose flour with cornstarch or a gluten-free flour blend.

• What type of chicken works best for this soup?

Rotisserie chicken, leftover grilled chicken, or poached chicken breasts are excellent options. Shredded or cubed chicken both work well in this recipe.

• Can I make this soup ahead of time?

Absolutely! You can prepare the soup and store it in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a little extra broth if needed to maintain consistency.

Chicken Pot Pie Soup Recipe

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4.6 from 11 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty chicken pot pie soup combines classic comfort food flavors in a satisfying one-pot meal. Home cooks can enjoy this creamy, soul-warming dish that brings traditional pie ingredients into a delightful soup experience you’ll savor with each spoonful.

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Ingredients

Scale 1x2x3x

• 6 cups (1.4 l) chicken broth, low-sodium
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or cubed
• 2 medium russet potatoes, peeled and diced
• 1 cup (240 ml) heavy cream or half-and-half
• 1 cup (150 g) frozen peas
• 1 cup (150 g) frozen corn
• 4 tbsps unsalted butter
• 1 medium onion, finely chopped
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1/3 cup all-purpose flour
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat butter in a large pot over medium temperature, sautéing onions, garlic, carrots, and celery until vegetables become translucent and tender.
2. Sprinkle flour into the vegetable mixture, stirring continuously for 1-2 minutes to create a golden roux that will help thicken the soup.
3. Slowly pour chicken broth into the pot, whisking consistently to prevent lumps and create a smooth base.
4. Add potatoes, thyme, and bay leaves to the liquid, then increase heat to bring the mixture to a rolling boil.
5. Reduce heat to low, allowing the soup to simmer for 15-20 minutes until potatoes are fork-tender and easily pierced.
6. Incorporate shredded chicken, frozen peas, corn kernels, and heavy cream into the soup, stirring gently to distribute ingredients evenly.
7. Continue simmering for an additional 3-5 minutes to ensure all components are heated thoroughly and flavors meld together.
8. Taste and adjust seasoning with salt and pepper, ensuring a balanced and rich flavor profile.
9. Extract bay leaves from the soup before serving to prevent any bitter undertones.
10. Garnish with freshly chopped parsley to add a bright, herbaceous finish to the comforting soup.

Notes

• Customize vegetable quantities based on personal preference, ensuring a balanced mix of flavors and textures.
• Create a gluten-free version by substituting all-purpose flour with cornstarch or a gluten-free flour blend for the roux.
• Enhance the soup’s richness by using rotisserie chicken for deeper, more complex flavor profiles.
• Prep vegetables in advance to streamline cooking process and reduce overall preparation time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 253 kcal
• Sugar: 3 g
• Sodium: 260 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 70 mg