There is nothing quite like a warm bowl of soup on a chilly evening. When the weather turns cold, we all crave meals that feel like a cozy blanket. This Chicken Pot Pie Soup fits that description perfectly.
Imagine taking all the delicious filling of a traditional pot pie and turning it into a rich, spoonable dish. You get the creamy texture, the tender vegetables, and the savory chicken without the hassle of making a crust.
This recipe is ideal for anyone looking for Comfort Soup Recipes that are simple to make. It brings together familiar ingredients in a way that feels special yet attainable for a weeknight dinner.
You do not need fancy equipment to pull this off. A large pot and a saucepan are all you need to create this Easy Chicken Pot Pie Recipe. It is designed to be straightforward and satisfying.
Whether you have leftover rotisserie chicken or want to cook some fresh, this soup adapts to what you have. It is flexible, forgiving, and incredibly tasty.
Let’s dive into how you can bring this comforting bowl of goodness to your table tonight.
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Why You’ll Love This Recipe
First, the flavor is incredible. This Chicken Pot Pie Soup uses fresh herbs like thyme and rosemary to create a deep, savory profile. The combination of butter and aromatics builds a foundation that tastes like it simmered all day.
Second, it is incredibly creamy without being heavy. We use a roux based method to thicken the soup, giving it a velvety texture that coats every spoon.
You will also appreciate how versatile this Pot Pie Soup Recipe is. You can swap veggies based on what is in your fridge. It is a great way to use up odds and ends like half a bag of frozen peas or that lone carrot in the crisper drawer.
Finally, this dish is a crowd pleaser. Kids love the mild, creamy taste, and adults love the hearty, filling nature of the soup. It pairs wonderfully with biscuits or crusty bread for dipping.
Ingredients
Gathering your ingredients is the first step to success. Most of these items are likely already in your pantry or fridge. Here is what you need to make this delicious Chicken Pot Pie Soup.
- 6 Tbsp butter, divided (you will use some for sautéing and some for the roux)
- 1 1/4 cups chopped yellow onion (about 1 medium onion)
- 1 Tbsp minced garlic
- 1 cup diced celery (roughly 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 1/2 cups low sodium chicken broth
- 2 cups heaping peeled and diced russet potatoes (cut into half inch cubes, about 2 medium potatoes)
- 2 tsp minced fresh thyme (or 1 tsp dried if fresh is unavailable)
- 2 tsp minced fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 6 Tbsp all purpose flour
- 2 cups milk (whole milk works best for richness)
- 1/2 cup heavy cream
- 1 cup frozen or fresh peas
- 1 cup frozen corn (this is optional but adds great sweetness)
- 3 cups cooked shredded chicken (rotisserie chicken or bone in cooked chicken is preferred)
- 3 Tbsp chopped fresh parsley
Step By Step Instructions
Making this soup is a process of building layers. We start with the vegetables and finish with a rich creamy sauce. Follow these steps for the best results.
Step 1: Sauté The Aromatics
Start by grabbing a large pot. Place it over medium high heat. Add 1 tablespoon of butter and let it melt until it bubbles slightly.
Toss in your chopped onion, diced carrot, and celery. You want to sauté these for about 3 minutes. The onions should start to turn translucent, and the kitchen will smell amazing.
Next, add the minced garlic. Sauté this for just 1 minute longer. Garlic burns easily, so keep it moving in the pan. You just want to release its fragrance.
Step 2: Simmer The Soup Base
Now it is time to build the liquid base. Pour in the chicken broth. Add your diced potatoes, minced thyme, minced rosemary, and the bay leaves.
Season the mixture with salt and pepper. Be mindful here; you can always add more later.
Bring the liquid to a low boil. Once it is bubbling, reduce the heat to medium low. Cover the pot with a lid.
Let it simmer for about 15 minutes. You want the potatoes to be almost fully tender. Give it a stir occasionally and press the veggies down into the broth so they cook evenly.
Step 3: Prepare The Thickener
While the veggies are simmering, you will make the creamy element. Grab a separate medium saucepan and set it over medium heat.
Melt the remaining 5 tablespoons of butter. Once melted, stir in the flour. You need to cook this mixture, stirring constantly, for about 1 and a half minutes.
This step cooks out the raw flour taste. It creates a roux, which is the secret to a thick, luxurious Chicken Pot Pie Soup.
While whisking continuously, slowly pour the milk into the flour mixture. Pouring slowly helps prevent lumps.
Step 4: Thicken The Sauce
Season this white sauce with a bit more salt and pepper. Continue to cook the mixture, stirring constantly.
You want it to thicken up nicely. Do not let it come to a hard boil, just a gentle heat until it coats the back of a spoon.
Stir in the heavy cream and then remove the saucepan from the heat. Cover it with a lid to keep it warm and prevent a skin from forming.
Step 5: Combine And Finish
Check your main soup pot. Once the potatoes are almost tender, add the peas and corn. Let them heat through for a few minutes.
Now for the magic moment. Pour the thickened milk mixture into the soup pot. Add your cooked shredded chicken as well.
Stir everything gently to combine. The soup will instantly transform into a creamy, hearty chowder style dish.
If you find the soup is too thick for your liking, you can thin it out with a splash of extra chicken broth.
Finally, fish out those bay leaves and discard them. Stir in the fresh parsley for a pop of color and freshness. Serve it warm.
How To Store Leftovers
One of the best things about this Chicken Pot Pie Soup is that it tastes even better the next day. The flavors have time to meld together.
To store, let the soup cool down completely. Transfer it to an airtight container. It will keep well in the refrigerator for up to 3 to 4 days.
When you are ready to eat, reheat it gently on the stove over medium low heat. You might notice the soup has thickened in the fridge.
Simply add a splash of water, broth, or milk to loosen it up as it warms. Stir frequently to ensure it heats evenly.
If you want to freeze it, be aware that soups with dairy can sometimes separate when thawed. However, the flour stabilizer helps.
Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Tips
Here are a few pointers to ensure your Pot Pie Soup Recipe turns out amazing every single time.
First, chop your vegetables evenly. This ensures that the carrots and potatoes cook at the same rate. You do not want mushy potatoes with crunchy carrots.
Using a rotisserie chicken is a huge time saver. It also adds a nice roasted flavor to the soup. If you roast your own chicken, bone in meat tends to stay juicier.
Do not skip the fresh herbs if you can help it. Fresh thyme and rosemary provide a brightness that dried herbs sometimes lack. If you must use dried, use half the amount.
Watch your heat when making the white sauce. If the burner is too high, the milk can scorch on the bottom of the pan. Slow and steady is the way to go.
Taste as you go. The amount of salt you need depends on how salty your broth and butter are. Adjusting the seasoning at the end is crucial.
For an extra indulgent touch, serve this with biscuits on top or on the side. It mimics the crust of a real pot pie.
Conclusion
This Chicken Pot Pie Soup is a testament to how simple ingredients can come together to create something truly comforting.
It is rich, creamy, and packed with wholesome vegetables and protein. Whether you are cooking for a family or meal prepping for the week, this bowl is sure to satisfy.
Give this Easy Chicken Pot Pie Recipe a try next time you need a warm meal. It might just become a new staple in your kitchen rotation.
FAQ
Can I Make This Gluten Free?
Yes, you can. Substitute the all purpose flour with a high quality gluten free flour blend that contains xanthan gum. The texture might vary slightly, but it will still thicken the soup effectively.
Can I Use Pre Cooked Chicken?
Absolutely. This recipe calls for cooked shredded chicken. A store bought rotisserie chicken is perfect for this Chicken Pot Pie Soup. You can also boil or bake chicken breasts ahead of time.
Can I Add Other Vegetables?
Definitely. This Pot Pie Soup Recipe is very versatile. You can add green beans, mushrooms, or even sweet potatoes. Just ensure you cut them into small pieces so they cook through.
Is The Corn Mandatory?
No, the corn is optional. However, it adds a lovely pop of sweetness that balances the savory herbs. If you are not a fan, feel free to leave it out.
What Can I Serve With This?
This soup goes great with buttermilk biscuits, crusty sourdough bread, or even simple crackers. For a lighter side, a fresh green salad with vinaigrette cuts through the richness nicely.
Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup transforms a classic into a creamy, spoonable dish, packed with tender chicken and vegetables without the crust. It’s an easy, hearty meal, perfect for a cozy weeknight dinner.
Requirements
Ingredients
Instructions
- Start by grabbing a large pot. Place it over medium high heat. Add 1 tablespoon of butter and let it melt until it bubbles slightly.
- Toss in your chopped onion, diced carrot, and celery. You want to sauté these for about 3 minutes. The onions should start to turn translucent, and the kitchen will smell amazing.
- Next, add the minced garlic. Sauté this for just 1 minute longer. Garlic burns easily, so keep it moving in the pan. You just want to release its fragrance.
- Now it is time to build the liquid base. Pour in the chicken broth. Add your diced potatoes, minced thyme, minced rosemary, and the bay leaves.
- Season the mixture with salt and pepper. Bring the liquid to a low boil. Once it is bubbling, reduce the heat to medium low. Cover the pot with a lid. Let it simmer for about 15 minutes. You want the potatoes to be almost fully tender. Give it a stir occasionally and press the veggies down into the broth so they cook evenly.
- While the veggies are simmering, you will make the creamy element. Grab a separate medium saucepan and set it over medium heat. Melt the remaining 5 tablespoons of butter. Once melted, stir in the flour. You need to cook this mixture, stirring constantly, for about 1 and a half minutes. This step cooks out the raw flour taste. It creates a roux, which is the secret to a thick, luxurious Chicken Pot Pie Soup.
- While whisking continuously, slowly pour the milk into the flour mixture. Pouring slowly helps prevent lumps.
- Season this white sauce with a bit more salt and pepper. Continue to cook the mixture, stirring constantly. You want it to thicken up nicely. Do not let it come to a hard boil, just a gentle heat until it coats the back of a spoon.
- Stir in the heavy cream and then remove the saucepan from the heat. Cover it with a lid to keep it warm and prevent a skin from forming.
- Check your main soup pot. Once the potatoes are almost tender, add the peas and corn. Let them heat through for a few minutes.
- Now for the magic moment. Pour the thickened milk mixture into the soup pot. Add your cooked shredded chicken as well.
- Stir everything gently to combine. The soup will instantly transform into a creamy, hearty chowder style dish. If you find the soup is too thick for your liking, you can thin it out with a splash of extra chicken broth.
- Finally, fish out those bay leaves and discard them. Stir in the fresh parsley for a pop of color and freshness. Serve it warm.
Notes
One of the best things about this Chicken Pot Pie Soup is that it tastes even better the next day. The flavors have time to meld together.
To store, let the soup cool down completely. Transfer it to an airtight container. It will keep well in the refrigerator for up to 3 to 4 days.
When you are ready to eat, reheat it gently on the stove over medium low heat. You might notice the soup has thickened in the fridge. Simply add a splash of water, broth, or milk to loosen it up as it warms. Stir frequently to ensure it heats evenly.
If you want to freeze it, be aware that soups with dairy can sometimes separate when thawed. However, the flour stabilizer helps. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Chop your vegetables evenly to ensure they cook at the same rate. Using a rotisserie chicken is a huge time saver and adds a nice roasted flavor.
Do not skip the fresh herbs if possible, as fresh thyme and rosemary provide a brightness that dried herbs sometimes lack. If using dried, use half the amount.
Watch your heat when making the white sauce; if the burner is too high, the milk can scorch. Taste as you go and adjust seasoning as needed.
For an extra indulgent touch, serve this with biscuits on top or on the side to mimic the crust of a real pot pie.
Nutrition
Calories
Sugar
Fat
Carbs
