Chicken Pot Pie Soup is the perfect comfort food-hearty, creamy, and full of rich, savory flavors that bring warmth and satisfaction in every spoonful. Think of it as the soup version of the beloved chicken pot pie, but with a twist that makes it even more accessible and cozy for any occasion. If you’ve ever craved the delicious fillings of a pot pie but didn’t have the time (or desire) to deal with pie crusts and baking, then this recipe is going to be your new best friend.
Chicken Pot Pie Soup combines tender chicken, vegetables, and a luscious, creamy broth, and it’s topped with biscuit crumbles or buttery crackers for a satisfying crunch. This dish is the perfect balance between comfort food and a heartwarming meal that you can whip up on a chilly evening or when you need a taste of home.
Let’s dive into the details and explore how you can make this easy, delicious soup with simple ingredients and minimal effort!
Chicken Pot Pie Soup Recipe
This recipe is an absolute game-changer when it comes to getting that signature chicken pot pie flavor in a fraction of the time. With a creamy base, flavorful chicken, and veggies, it brings all the goodness of the traditional pot pie but in soup form. So, let’s break it down-what do we need to make this dish shine?
Ingredients Needed
You won’t need anything fancy to make this delicious soup, just some pantry staples and a few fresh ingredients. Here’s the full list:
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Chicken (boneless, skinless breasts or thighs) – 2 cups, cooked and shredded
- You can also use rotisserie chicken if you’re short on time.
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Carrots – 2 medium-sized, diced
- Adds sweetness and texture to the soup.
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Celery – 2 stalks, chopped
- The perfect crunchy addition for freshness and flavor.
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Onion – 1 small, diced
- Brings depth of flavor and a slight sweetness when sautéed.
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Garlic – 2 cloves, minced
- For that aromatic, savory base flavor.
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Frozen peas – 1 cup
- Quick to use and gives that burst of green color and pop of sweetness.
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Chicken broth – 4 cups
- The base for the soup, adding richness and body to the dish.
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Heavy cream – 1 cup
- This is the secret to that luxurious, creamy texture.
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Butter – 2 tablespoons
- For sautéing the vegetables and adding a little richness.
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Flour – 3 tablespoons
- To thicken the soup and give it that creamy consistency.
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Bay leaves – 1 or 2
- Adds a subtle, earthy note to the broth.
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Dried thyme – 1 teaspoon
- Classic herb that complements chicken and vegetables beautifully.
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Salt and pepper – to taste
- Essential for bringing all the flavors together.
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Biscuit topping or crackers (optional)
- If you want that pot pie ’crust’ feel, top the soup with crushed-up biscuits or buttery crackers.
Cooking Instructions
Now that we’ve gathered our ingredients, it’s time to cook! Here’s the step-by-step guide to creating this comforting soup:
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Prep The Chicken
- If you’re using raw chicken breasts or thighs, cook them first. A simple method is to season the chicken with salt and pepper, then pan-sear it in a little oil for about 6-7 minutes per side until fully cooked. Alternatively, you can cook the chicken in the broth for added flavor. Once cooked, shred it into bite-sized pieces using a fork.
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Sauté The Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute, allowing the garlic to release its fragrance.
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Make The Roux
- Sprinkle the flour over the softened veggies. Stir to coat the vegetables with the flour and cook for 1-2 minutes to remove the raw flour taste. This step will help thicken the soup later.
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Add The Broth
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, and let it cook for about 10-15 minutes, allowing the flavors to meld together.
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Add The Chicken And Peas
- Stir in the shredded chicken and frozen peas. Let the soup simmer for another 5 minutes until the peas are heated through.
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Finish With Cream
- Lower the heat and stir in the heavy cream. Taste and adjust seasoning with salt, pepper, or more thyme if desired. You’ll want the soup to be smooth, creamy, and perfectly balanced.
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Serve with topping (optional):
- If you’re using biscuits or crackers, crush them and sprinkle on top just before serving. This gives the soup that ’crust’ effect and adds an extra layer of texture.
Ingredient Insights
Each ingredient in this Chicken Pot Pie Soup plays a vital role in creating that perfect balance of flavor, texture, and richness. Let’s break down a few of the key ones:
- Chicken: The star of the dish. Using tender, shredded chicken not only adds protein but also provides that classic savory flavor. It absorbs the broth and cream, making every bite hearty and flavorful.
- Vegetables (Carrots, Celery, Onion): These are the foundational veggies that give the soup its essential layers of flavor. Carrots bring a natural sweetness, celery adds a refreshing crunch, and onions form a savory base when cooked. The combination is comforting and familiar.
- Heavy Cream: This ingredient is what transforms the soup into a rich, indulgent experience. The cream creates a velvety texture that coats the chicken and vegetables perfectly, adding depth without being overly heavy.
- Chicken Broth: The liquid base that carries all the flavors of the soup. It also provides that umami that elevates the dish beyond a simple vegetable stew.
Expert Tips
- Use Rotisserie Chicken: If you’re in a hurry or just don’t want to cook chicken, using rotisserie chicken is a time-saver. It’s already seasoned and cooked to perfection, and it adds great flavor to the soup.
- Adjust Consistency: If you prefer a thicker soup, let it simmer a little longer or add a bit more flour to create a more substantial base. If you want it thinner, add extra broth or cream until you reach your desired consistency.
- Make It Spicy: For a little kick, sprinkle in some red pepper flakes or a dash of hot sauce to bring some heat to the dish. A little bit of spice can complement the richness of the soup.
- Herb Variations: While thyme is a classic addition, try experimenting with other herbs like rosemary, parsley, or sage. Fresh herbs can bring a more vibrant taste to the soup.
- Freezing: This soup freezes well for up to 3 months. Make a big batch, store it in airtight containers, and you’ll have a comforting meal ready to go whenever you need it.
Recipe Variations
Chicken Pot Pie Soup is super versatile, so don’t be afraid to mix things up! Here are some variations to keep things interesting:
- Vegan Version: Substitute the chicken for plant-based protein (like tofu, tempeh, or chickpeas) and use coconut milk or cashew cream in place of heavy cream for a dairy-free option.
- Add Potatoes: For extra heartiness, you can add diced potatoes or sweet potatoes. They’ll add texture and make the soup even more filling.
- Herb Infusions: For a more gourmet twist, infuse the soup with fresh herbs like thyme sprigs or bay leaves while it simmers, then remove them before serving.
- Spicy Chicken Pot Pie Soup: Add jalapeños, chili powder, or smoked paprika for a smoky, spicy depth that contrasts nicely with the creaminess.
- Cheesy Version: Stir in some shredded cheese-cheddar, gruyere, or parmesan-for a rich, cheesy soup with a satisfying pull.
Final Words
Chicken Pot Pie Soup is an easy-to-make dish that satisfies like nothing else. It’s a one-pot wonder that offers the warm, comforting flavors of a traditional chicken pot pie without the fuss. Whether you’re looking to feed your family, entertain friends, or simply enjoy a cozy meal, this soup fits the bill every time.