There is something special about the flavor of a classic Chicken Pot Pie. It’s the kind of meal that feels like a warm hug in a bowl. But let’s be honest, making one from scratch with the crust and all can be a big project.
What if you could get all that wonderful, creamy goodness in a fraction of the time? This recipe does just that. It takes all the best parts of a Homemade Pot Pie and turns them into a simple, hearty soup. It’s one of my favorite Chicken Pie Recipes for a busy weeknight.
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Why You’ll Love This Recipe
First off, the comfort factor is huge. This soup delivers that rich, savory flavor you expect from a Chicken Pot Pie. It’s packed with tender chicken and soft vegetables in a creamy broth.
It’s also incredibly easy to make. Everything comes together in one pot, which means cleanup is a breeze. No need to worry about making or rolling out dough. This is a true one pot wonder.
This is also a dairy free recipe. We use almond milk to create that creamy texture without any dairy, making it a great option for many different dietary needs. You won’t miss the heavy cream at all.
Plus, it’s so flexible. You can use leftover chicken, a rotisserie chicken, or whatever vegetables you have on hand. It’s a fantastic way to use up what you have in the fridge.
Ingredients
Here is what you will need to gather to make this comforting Chicken Pot Pie soup. The ingredients are simple and easy to find at any grocery store.
- 1 Tbsp butter (or dairy free alternative)
- 5 stalks celery, diced
- 5 carrots, diced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups unsweetened almond milk
- 2.5 cups chicken or vegetable broth
- 3 to 4 cups cooked and shredded chicken
- 1 cup frozen peas
- Salt and freshly ground pepper to taste
Step By Step Instructions
Making this Easy Pot Pie Recipe is straightforward. We have two simple methods for you, depending on how much time you have. Both ways result in a delicious meal!
Stove Top Method
First, grab a large pot or a Dutch oven. Melt your butter over medium heat. Add the diced celery, carrots, onion, and minced garlic. Season with a little salt and pepper.
Cook these veggies for about 7 or 8 minutes. You want the onions to become soft and translucent. This step builds a wonderful flavor base for our soup.
Next, sprinkle the flour over the vegetables. Stir everything together until the flour is fully mixed in. This is what will help thicken our broth beautifully.
Slowly pour in the almond milk and the chicken broth while stirring. This helps prevent any lumps from forming. Bring the soup to a boil. This activates the flour to thicken the broth.
Once it boils, reduce the heat to low. Let the soup simmer for about 15 to 20 minutes. Remember to stir it occasionally so it doesn’t stick to the bottom of the pot.
After the soup has thickened, it’s time to add the cooked chicken and frozen peas. Let it all cook together for another 5 minutes on low heat. This warms everything through.
Finally, give it a taste. Add more salt and pepper if you think it needs it. Your delicious Chicken Pot Pie soup is ready to serve! It’s one of those Chicken Pie Recipes you’ll make over and over.
Crock Pot Method
For the slow cooker version, you’ll start with a quick step on the stove. Melt butter in a skillet over medium heat. Sauté the celery, carrots, onion, and garlic with salt and pepper until soft.
Now, transfer those cooked vegetables to your Crock Pot. Add the almond milk, broth, and flour. If you are using cooked chicken, add it now. Stir it all together.
If you are starting with raw chicken, you can add it directly to the Crock Pot with the veggies and liquids. The chicken will cook perfectly in the broth.
Cover and cook on high for 3 hours or on low for 6 hours. The slow cooking makes the flavors of this Homemade Pot Pie soup so rich.
Once the cooking time is up, stir in the frozen peas. If you used raw chicken, take it out, shred it with two forks, and then return it to the pot. So simple!
Give it a final taste and adjust your seasonings. That’s all it takes to make a fantastic Chicken Pot Pie dinner in the slow cooker. I love this hands off approach.
How To Store Leftovers
Storing leftovers is super easy. First, let the soup cool down to room temperature. You never want to put a hot pot directly into the refrigerator.
Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for up to 4 days. The flavors can actually get even better the next day!
Reheating is simple too. You can gently warm it on the stove over low heat. Or, just pop a bowl in the microwave for a quick and easy lunch. It’s a great make ahead meal.
Tips
For an extra quick dinner, use a store bought rotisserie chicken. It saves you the step of cooking chicken and adds great flavor to this Easy Pot Pie Recipe.
Feel free to add other vegetables. Corn, green beans, or mushrooms would be wonderful additions. This is a great recipe for cleaning out the vegetable drawer in your fridge.
If you want your soup thicker, you can make a small slurry. Just mix a tablespoon of cornstarch with two tablespoons of cold water. Stir it into the simmering soup until it thickens.
For serving, the options are endless. Crackers, a warm piece of toast, or even a grilled cheese sandwich for dipping are all great choices. It truly feels like a complete Chicken Pot Pie experience.
Conclusion
This Chicken Pot Pie soup is everything you love about the classic dish, but made simple for everyday life. It is warm, comforting, and filled with wholesome ingredients.
It’s a recipe that brings people together around the dinner table. Whether you make it on the stove or in the crock pot, it’s sure to be a new family favorite.
I hope you enjoy making this Homemade Pot Pie as much as I do. It’s a truly satisfying meal that proves you don’t need a lot of fuss to create something delicious. Happy cooking!
FAQ
Can I Make This Recipe Thicker?
Yes, absolutely. To make the soup thicker, simply let it simmer a little longer with the lid off. For a quicker method, mix one tablespoon of cornstarch with a bit of cold water and stir it into the soup.
What Can I Use Instead of Almond Milk?
If you don’t have almond milk, you can use any other unsweetened plant based milk like soy or cashew milk. If dairy is not a concern, you could also use regular milk or even a splash of heavy cream for a richer soup.
Can I Add a Crust Topping?
Of course! To get more of that traditional Chicken Pot Pie feel, you can serve the soup with a piece of puff pastry or a biscuit on top. Simply bake them separately and place them on top of the bowls before serving.
Is This Chicken Pot Pie Recipe Freezer Friendly?
Yes, this soup freezes very well. Let it cool completely, then store it in a freezer safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating gently on the stove. It is a fantastic meal to have ready to go.
Ninja Creami Chocolate Protein Ice Cream
A delightful and easy-to-make chocolate protein ice cream, crafted in one pot with your Ninja Creami. Enjoy this creamy, high-protein treat that satisfies your sweet tooth.
Requirements
Ingredients
Instructions
- In a Ninja Creami pint, combine the protein shake, protein powder, cocoa powder, sweetener, and salt. Add optional guar gum or pudding mix for extra creaminess.
- Mix with a frother or whisk until the base is completely smooth with no clumps.
- Secure the lid and freeze on a level surface for at least 24 hours until solid.
- Place the frozen pint into the machine and process using the ‘Lite Ice Cream’ setting.
- If the texture is crumbly, add a tablespoon of milk or shake and use the ‘Re-Spin’ function.
- If desired, create a well in the center, add mix-ins, and use the ‘Mix-In’ function to combine. Enjoy immediately!
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
Nutrition
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