When cold weather hits or you’re in need of a comforting meal that feels like a warm hug, Chicken Pot Pie Soup is the perfect solution. This delightful dish combines the classic flavors of a traditional chicken pot pie into a cozy soup that is both hearty and satisfying. It’s adaptable for weeknight dinners, casual brunches, or whenever you want to impress your family and friends with minimal effort. The rich, creamy texture and savory ingredients are sure to leave everyone asking for seconds.
Why You’ll Love This Dish
What sets Chicken Pot Pie Soup apart from a standard soup is its luscious combination of flavors and textures. This recipe is not only quick to whip up but also budget-friendly, making it ideal for families and busy individuals alike. Thanks to its simplicity, it’s a dish that even picky eaters will adore, making it a go-to meal for any occasion — from cozy weeknights to festive gatherings.
“This Chicken Pot Pie Soup is a game changer! It’s hearty, comforting, and my kids couldn’t get enough. The perfect balance of flavors and textures—definitely a recipe I’ll make again!” — Happy Home Cook
Preparing Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is a straightforward process that combines all the comfort of the classic pot pie into a satisfying bowl of goodness. You’ll start by sautéing aromatics until they’re beautifully brown and fragrant, then thicken the base with flour before adding in broth and veggies. After a short simmer to blend all those delicious flavors, you’ll finish with tender chicken, creamy goodness, and peas and corn. It’s all done in about 30-40 minutes, making it the perfect dish to unwind with after a long day.
What You’ll Need
Here’s a quick list of everything to gather for this cozy soup:
- 4 tablespoons salted butter
- 1 cup carrots, diced into small pieces
- 1 cup celery, diced small
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 1/2 cups Yukon gold potatoes, diced small
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, diced or shredded
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen corn
- Biscuits for serving
- Fresh chopped parsley for garnish (if you like)
Note: If you’re in a pinch, rotisserie chicken works perfectly in this recipe. Just shred it and toss it in!
Step-by-Step Instructions
- In a Dutch oven or large pot, melt the butter over medium heat.
- Toss in diced carrots, celery, and onion. Stir occasionally until they soften and brown slightly—about 10 minutes.
- Add minced garlic and stir for 30 seconds until fragrant.
- Sprinkle in the flour and let it cook for about a minute.
- Pour in the chicken stock and add the diced potatoes.
- Toss in the bay leaf, thyme, and black pepper, then give everything a good stir.
- Bring the mixture to a boil, then reduce the heat and simmer for approximately 15 minutes, or until the potatoes are tender. Keep an eye on it to make sure nothing sticks.
- Stir in the cooked chicken, heavy cream, peas, and corn. Let it simmer for an additional 5 minutes to warm through. Don’t forget to remove the bay leaf!
- Serve piping hot with biscuits, and garnish with fresh parsley if you’d like to impress.
Best Ways to Enjoy It
When it comes to serving Chicken Pot Pie Soup, nothing beats pairing it with warm, flaky biscuits. The biscuits can be dipped right into the soup for a delightful experience. Additionally, a simple green salad or some roasted vegetables can complement the richness of the soup and add a refreshing contrast. You can also serve it in bread bowls for a fun twist!
Keeping Leftovers Fresh
If you have leftovers (which is rare, but it happens!), you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat. You can also freeze the soup for up to 2 months. Just be sure to cool it completely before transferring it to freezer-safe containers.
Pro Chef Tips
- Enhance flavors: Add a splash of white wine after sautéing the vegetables for an additional layer of flavor.
- Creaminess: If you want an even creamier soup, consider adding a dollop of cream cheese along with the heavy cream.
- Save time: Prep your veggies ahead of time and store them in the fridge for quick assembly on busy nights.
Creative Twists
Feel free to give this recipe your personal flair! You can experiment with different types of vegetables like diced bell peppers or add in some herbs such as rosemary or parsley for a fresh twist. For those on a low-carb diet, consider substituting the potatoes with cauliflower for a lighter option.
Common Questions
How long does it take to prepare Chicken Pot Pie Soup?
The entire process takes around 30-40 minutes from start to finish, making it a quick and easy option for dinner.
Can I use uncooked chicken?
Yes! If you prefer using uncooked chicken, simply cube the chicken and sauté it with the vegetables until just cooked through before adding the flour and stock.
How do I store the soup?
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Just make sure to cool it down before freezing.
Embrace the warmth and comfort of Chicken Pot Pie Soup this season. It’s a dish that brings friends and families together, laden with all the nostalgic flavors we love from pot pie—now in soup form!
