This Chicken Pot Pie Soup is warm, creamy, and filled with tender chicken and veggies. It’s like a hug in a bowl, perfect for chilly evenings!
I love how cozy this soup feels, especially when paired with some crusty bread. Just be ready for seconds—it’s that good, and you’ll want to share, or maybe not! 😂
Key Ingredients & Substitutions
Butter: This adds flavor and richness to the soup. You can swap it with olive oil for a lighter option, though the flavor will be a bit different.
Chicken: I love using rotisserie chicken because it’s already cooked and super convenient. If you have leftovers from another meal or canned chicken, that works too!
Milk/Cream: Whole milk gives a creamy texture, but if you want it lighter, use 2% milk. For a richer soup, heavy cream or half-and-half is perfect. Dairy-free? Try coconut milk or almond milk, but choose unsweetened versions.
Frozen Vegetables: Frozen peas and corn are great as they save time. If you prefer fresh veggies, use them, but you’ll need to cook them longer. Also, you can add other veggies like green beans or potatoes.
How Do I Get a Creamy Texture in the Soup?
The creamy texture is key to a comforting Chicken Pot Pie Soup. Start by cooking the flour with the butter and vegetables. This helps create a roux, which thickens the soup:
- Melt the butter, add the veggies, and cook until softened.
- Mix in flour and stir for 2-3 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth and milk, and keep stirring to avoid lumps.
This technique is crucial for a smooth and creamy soup. Make sure you stir constantly while adding the liquid!
How to Make Chicken Pot Pie Soup?
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn (optional)
Thickening and Flavor:
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Optional: biscuits or flaky puff pastry for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 30 minutes to cook. So, you can enjoy this heartwarming soup in less than an hour. Perfect for a quick, yet hearty meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften and become fragrant. This creates a flavorful base for your soup!
2. Add Garlic:
Stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn it—garlic can get bitter if overcooked.
3. Create the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Keep stirring for about 2-3 minutes to help eliminate that raw flour taste. This step will help thicken your soup later on.
4. Build the Soup:
Gradually whisk in the chicken broth and milk (or cream) while ensuring there are no lumps. Bring the mixture to a simmer over medium-high heat. Keep stirring and let it cook until it thickens, about 5-7 minutes. You’re doing great so far!
5. Add in the Chicken and Veggies:
Now, it’s time to stir in the shredded chicken, frozen peas, corn (if you’re using it), dried thyme, and sage. Let it simmer for another 5 minutes until everything is heated through and the peas are tender.
6. Season to Taste:
Take a moment to taste your soup and add salt and black pepper as needed. It’s all about your preference! You can also add a bit more thyme or sage if you love those flavors.
7. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley for that pop of color. It’s perfect alongside fluffy biscuits or flaky puff pastry for a true comfort food experience. Enjoy your tasty, creamy Chicken Pot Pie Soup!
This soup is sure to warm your heart and fill your belly! Don’t forget to share it with family and friends or keep it all for yourself!
Can I Use Rotisserie Chicken Instead of Cooking Chicken from Scratch?
Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. Just shred it and add it to the soup, saving you time while still getting great flavor.
What Can I Use Instead of Dairy for a Creamy Texture?
If you’re looking for a dairy-free option, you can use coconut milk or almond milk (unsweetened works best). Both will provide a creamy texture while keeping the soup rich and delicious!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to include additional veggies like green beans, potatoes, or bell peppers. Just make sure to cook them until tender before adding the chicken to the pot.