Chicken Pot Pie Soup: Cozy Comfort in a Bowl
A rich, crust-free dinner option that’s perfect for busy weeknights.
This Chicken Pot Pie Soup brings all the heartwarming flavors of a classic chicken pot pie into an easy, creamy, and satisfying soup. Featuring tender chunks of chicken, a medley of vegetables, and a luxurious broth, it’s the perfect comfort food for chilly evenings, busy families, or anyone craving homemade coziness without the fuss of a pie crust.
Why You’ll Love This Chicken Pot Pie Soup
- Ultimate Comfort: Rich and creamy, this soup delivers that nostalgic pot pie flavor in a quick-cooking, fuss-free format.
- Simple Ingredients: Most elements come right from your pantry or freezer, making prep easy.
- One Pot Meal: Everything cooks right in one pot for easy cleanup and seamless flavor building.
- Customizable: Swap in your favorite veggies, use leftover chicken, or go dairy-free — the recipe is forgiving and adaptable.
- Family-Friendly: Kid-approved and hearty enough to satisfy adults, making it ideal for cozy dinner gatherings.
Ingredients: What You’ll Need
Gather these key ingredients for a soup that tastes just like chicken pot pie, minus the crust:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast or Thighs | 1.5 lbs | Boneless, skinless; can substitute rotisserie or leftovers |
| Carrots | 2 large | Diced |
| Celery | 3 stalks | Diced |
| Yellow Onion | 1 medium | Chopped |
| Frozen Peas | 1 cup | Adds classic pot pie flavor |
| Potatoes | 2 medium | Peeled and diced |
| Garlic | 3 cloves | Minced |
| Chicken Stock or Broth | 6 cups | Low-sodium preferred |
| All-Purpose Flour | 1/3 cup | For thickening |
| Butter | 4 tbsp | Unsalted |
| Milk or Half-and-Half | 2 cups | For creamy richness |
| Fresh Thyme | 1 tbsp | Can use dried |
| Salt & Pepper | To taste | |
| Parsley | 2 tbsp chopped | For garnish |
| Biscuits or Pie Crust Crackers (optional) | For serving |
Feel free to add corn, green beans, mushrooms, or your own favorite pot pie vegetables!
Step-By-Step Directions
- Sauté Aromatics: Melt butter in a large Dutch oven or soup pot over medium heat. Add onion, carrots, celery, and garlic, cooking until softened and fragrant (5–7 minutes).
- Add Flour: Sprinkle flour over the vegetables, stir thoroughly, and cook for 2 minutes to eliminate raw taste.
- Build the Soup Base: Gradually whisk in chicken stock, ensuring a smooth, lump-free mixture. Add potatoes, thyme, and salt & pepper.
- Simmer: Bring the mixture to a gentle boil, reduce heat, and simmer for 10–12 minutes until potatoes are just tender.
- Add Chicken: Stir in chicken pieces, peas, and parsley. Simmer gently until chicken is cooked through (8–12 minutes for fresh chicken; less for pre-cooked or rotisserie).
- Finish with Dairy: Stir in milk or half-and-half. If the soup is too thick, add a splash of extra stock; if too thin, continue simmering until desired consistency.
- Serve: Ladle into bowls and top with fresh parsley, black pepper, and crumbled biscuits or crackers for that classic pie effect.
Tips for Perfect Chicken Pot Pie Soup
- Make-Ahead Friendly: Prepare the soup base ahead, and add dairy just before serving to prevent curdling.
- Leftover Chicken Works: Use rotisserie or leftover roast chicken to save prep time.
- Freezer-Friendly: Portion soup (without dairy) into freezer containers; add dairy after reheating for best texture.
- Add Herbs: Fresh thyme and parsley add brightness; rosemary or sage also work well.
- Crusty Toppers: Serve with homemade biscuits, store-bought pie crust crackers, or puff pastry sticks for a classic touch.
Serving Suggestions and Variations
- With Biscuits: Bake your favorite buttermilk biscuits and serve on the side or crumbled on top.
- Pie Crust Dippers: Cut puff pastry or pie crust into strips, bake until golden, and use as edible soup spoons.
- Vegetarian Option: Replace chicken with cooked chickpeas or tofu and use vegetable broth.
- Lightened-Up: Use low-fat milk and cut back on butter for a lighter but still creamy version.
- Gluten-Free: Substitute gluten-free flour blend and serve with gluten-free crackers.
Nutrition Information
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 380 | 31g | 15g | 32g | 6g |
Values are approximate, based on a serving without optional biscuits.
Frequently Asked Questions (FAQs)
Q: Can I make Chicken Pot Pie Soup in a slow cooker?
A: Yes, sauté vegetables first, transfer to a slow cooker, add all remaining ingredients except dairy and cook on low for 4–6 hours or until chicken is tender. Stir in milk or half-and-half just before serving.
Q: How can I freeze chicken pot pie soup?
A: Cool completely, portion into containers (without dairy for best results), freeze up to 2 months. Thaw, reheat, then stir in the milk or half-and-half just before serving.
Q: What’s the best way to thicken the soup?
A: The flour makes the soup creamy, but for extra thickness you can mash a few potatoes into the broth or whisk a tablespoon of cornstarch with cold milk and stir in near the end.
What others are reading
Q: Can I use turkey instead of chicken?
A: Absolutely—great for using up leftover holiday turkey. Just shred or dice and add to the soup as directed for chicken.
Q: Are there any dairy-free substitutions?
A: Use unsweetened oat milk or a blend of cashew cream and broth for a rich, creamy finish without dairy.
Chicken Pot Pie Soup Recipe Card
Chicken Pot Pie Soup
All the comforting flavors of homemade chicken pot pie, reimagined in a creamy soup with tender chicken, carrots, potatoes, and lots of herbs.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Servings: 6
Ingredients:
- 1.5 lbs boneless, skinless chicken breast or thighs, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 1 medium yellow onion, chopped
- 2 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken stock or broth
- 2 cups milk or half-and-half
- 1 tbsp fresh thyme leaves
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Baked biscuits or pie crust crackers (optional, for serving)
Instructions:
- Melt butter in a large pot. Add diced onion, carrots, celery, and garlic, and sauté 5–7 minutes until softened.
- Sprinkle flour over vegetables. Stir, cooking 2 minutes.
- Gradually whisk in chicken stock. Add potatoes, thyme, salt, and pepper; bring to boil then simmer for 10–12 minutes until potatoes soften.
- Add chicken, peas, and parsley; simmer until chicken is cooked through (8–12 minutes).
- Stir in milk or half-and-half, adjust seasoning, and serve with biscuit or crust toppers.
Tips for Leftovers
- Store: Keep refrigerated in an airtight container for up to 3 days.
- Reheat: Gently on stovetop, adding milk or broth as needed for creaminess.
- Freeze: Omit dairy before freezing—add after thawing/reheating.
Reader Reviews & Comments
- “Best soup I’ve made all year! My kids asked for seconds—and thirds.”
- “The biscuits on top really take it to another level!”
- “Delicious and easy to make. Will be a staple in our dinner rotation!”
More Hearty Soup Recipes to Try
- Turkey and Wild Rice Soup — Perfect for leftovers.
- Classic Vegetable Beef Soup — Loaded with flavor.
- Creamy Potato Leek Soup — Silky and satisfying.
- White Bean Chicken Chili — A zesty, protein-packed option.
FAQ Summary
- Can I make this gluten-free? Yes—use gluten-free flour and serve with gluten-free biscuits.
- Can I use leftover cooked chicken? Yes—add near the end and just heat through.
- Can it be vegetarian? Swap chicken for chickpeas and use veggie broth.
- Does this soup freeze well? Best frozen without dairy; add cream after reheating.
Conclusion: The Comfort of Home in Every Spoonful
When you crave the classic flavors of chicken pot pie but want all the ease of a homemade soup, this Chicken Pot Pie Soup is the answer. Nourishing, creamy, and versatile, it brings together family-favorite flavors without fuss. Pair with biscuits, a sprinkle of herbs, and a little extra love for a dish that makes every meal special.
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://www.aiprm.com/prompts/copywriting/writing/1864358490031280128/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://developers.google.com/search/docs/appearance/structured-data/recipe
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
Similar Articles
Read full bio of medha deb
