Imagine savoring the rich, hearty flavors of a traditional chicken pot pie, reimagined as a warm, creamy soup. This Chicken Pot Pie Soup captures all the comforting elements of the classic dish—tender chicken, vibrant vegetables, and a luscious, savory broth—without the need for a crust. It’s the perfect meal to cozy up with on a chilly day, offering both nourishment and nostalgia in every spoonful.
Why You’ll Love This Chicken Pot Pie Soup
- Comfort Food at Its Finest: This soup embodies the essence of traditional chicken pot pie, delivering familiar, heartwarming flavors in a convenient, spoonable form.
- Simplified Preparation: Enjoy the delectable taste of chicken pot pie without the time-consuming process of preparing and baking a crust.
- Versatile and Customizable: Easily adapt the recipe to include your favorite vegetables or adjust the seasoning to suit your palate.
- Perfect for Leftovers: This soup stores well, making it an excellent option for meal prep or enjoying leftovers throughout the week.
Ingredients
For the Soup:
- 4 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups diced Yukon gold potatoes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups cooked, diced or shredded chicken
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- Salt, to taste
For the Cheddar Crust Dippers (Optional):
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 tablespoons chopped fresh parsley
Directions
Preparing the Cheddar Crust Dippers
- Preheat the Oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Prepare the Crusts: Unroll a pie crust onto each prepared baking sheet. Sprinkle evenly with grated cheddar cheese and chopped parsley, pressing gently to adhere.
- Bake: Place the baking sheets in the oven and bake for 12 to 14 minutes, or until the crusts are golden and the cheese is bubbly. Remove from the oven and let cool. Once cooled, break into rustic pieces for serving.
Making the Chicken Pot Pie Soup
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1 to 2 minutes to cook the flour, which will help thicken the soup.
- Incorporate the Broth and Potatoes: Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, bay leaf, dried thyme, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook until the potatoes are tender, approximately 10 to 15 minutes.
- Add the Chicken and Cream: Stir in the cooked chicken and heavy cream. Allow the soup to return to a simmer.
- Introduce the Peas and Corn: Add the frozen peas and corn to the pot. Continue to cook for another 5 minutes, or until the vegetables are heated through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and additional pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and serve with the cheddar crust dippers on the side for dipping.
Nutritional Information
Per Serving (excluding cheddar crust dippers):
- Calories: Approximately 350 kcal
- Protein: 25g
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 90mg
- Sodium: 600mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Servings, Prep Time, and Cooking Time
- Servings: This recipe yields approximately 6 servings.
- Prep Time: About 15 minutes.
- Cooking Time: Approximately 35 minutes.
Tips and Variations
- Rotisserie Chicken Shortcut: Utilizing a store-bought rotisserie chicken can save time and add depth of flavor to the soup. Simply shred the meat and add it during the final stages of cooking.
- Vegetable Variations: Feel free to incorporate other vegetables such as green beans or mushrooms to suit your taste preferences.
- Thickening the Soup: For an even creamier consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the final simmering stage.
- Dairy-Free Alternative: Substitute coconut cream or a dairy-free heavy cream alternative if you prefer a lactose-free version.
- Gluten-Free Option: Use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour.
Storage and Reheating
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup over medium heat on the stove, stirring occasionally. If it has thickened too much, add a splash of broth or milk to restore the desired consistency.
Best Side Dishes to Serve with Chicken Pot Pie Soup
- Buttery Biscuits: Classic flaky biscuits make the perfect side to soak up the creamy soup.
- Garlic Bread: A crunchy, flavorful accompaniment that enhances the richness of the dish.
- Side Salad: A fresh, crisp salad with a light vinaigrette balances the creamy consistency of the soup.
- Steamed Vegetables: A simple side of broccoli, asparagus, or green beans complements the hearty soup.
Wine Pairing Suggestions
- Chardonnay: A rich, oaky chardonnay pairs beautifully with the creamy base of the soup.
- Sauvignon Blanc: The crisp acidity of this white wine cuts through the richness and enhances the flavors.
- Pinot Noir: A light red wine offers a subtle contrast to the soup’s creaminess.
Fun Facts About Chicken Pot Pie
- The concept of chicken pot pie dates back to ancient Greece and Rome, where savory meat pies were a common dish.
- The first American chicken pot pie was introduced by early settlers and became a staple in Southern cuisine.
- Some versions of Amish chicken pot pie include homemade egg noodles instead of a pie crust!
Final Thoughts
Chicken Pot Pie Soup is the ultimate comfort food, offering all the flavors of a classic pot pie in a creamy, hearty soup. Whether you’re making it for a family dinner, meal prepping for the week, or simply craving something warm and delicious, this soup is sure to become a staple in your kitchen. Serve it with the optional cheddar crust dippers for an extra indulgent touch, and enjoy a bowl full of cozy goodness!
Print
Chicken Pot Pie Soup: A Comforting Classic in a Bowl
Ingredients
Scale
For the Soup:
- 4 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups diced Yukon gold potatoes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups cooked, diced or shredded chicken
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- Salt, to taste
For the Cheddar Crust Dippers (Optional):
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 tablespoons chopped fresh parsley
Instructions
Preparing the Cheddar Crust Dippers
- Preheat the Oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Prepare the Crusts: Unroll a pie crust onto each prepared baking sheet. Sprinkle evenly with grated cheddar cheese and chopped parsley, pressing gently to adhere.
- Bake: Place the baking sheets in the oven and bake for 12 to 14 minutes, or until the crusts are golden and the cheese is bubbly. Remove from the oven and let cool. Once cooled, break into rustic pieces for serving.
Making the Chicken Pot Pie Soup
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1 to 2 minutes to cook the flour, which will help thicken the soup.
- Incorporate the Broth and Potatoes: Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, bay leaf, dried thyme, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook until the potatoes are tender, approximately 10 to 15 minutes.
- Add the Chicken and Cream: Stir in the cooked chicken and heavy cream. Allow the soup to return to a simmer.
- Introduce the Peas and Corn: Add the frozen peas and corn to the pot. Continue to cook for another 5 minutes, or until the vegetables are heated through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and additional pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and serve with the cheddar crust dippers on the side for dipping.
