There is something undeniably special about the transition to colder weather. It calls for thick socks, oversized sweaters, and food that warms you from the inside out. When the temperature drops, I always find myself craving the nostalgic flavors of my childhood. However, I do not always have the time or energy to roll out a pastry crust for a traditional pie. That is where this incredible Chicken Pot Pie Soup comes in to save the day.
This dish captures everything you enjoy about the classic casserole but transforms it into a spoonable, slurpable format. It is rich, creamy, and packed with textured vegetables and tender meat. By skipping the baking time required for a crust, you get dinner on the table faster without sacrificing any of that savory goodness. It truly is one of those Comfort Soup Recipes that makes a gray day feel a little brighter.
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Why You’ll Love This Recipe
First and foremost, this recipe is all about building deep flavor without complicating the process. Many quick soups rely on cooked rotisserie chicken, which is fine in a pinch. However, this method starts with bone-in, skin-on chicken breasts. By cooking the chicken directly in the pot, you render out the fat and brown the skin first. This creates a base layer of flavor called “fond” on the bottom of the Dutch oven that gives the soup a depth you simply cannot get from pre-cooked meat.
Another reason this Chicken Pot Pie Soup will become a regular in your rotation is its texture. It strikes a beautiful balance. It is thick enough to coat the back of a spoon but not so heavy that it feels like glue. The combination of a flour roux and a splash of heavy whipping cream creates a velvety consistency that feels luxurious.
Finally, it is incredibly adaptable. While this version sticks to the classic mirepoix of onions, carrots, and celery, you can easily tweak it based on what is in your pantry. Plus, serving it with biscuits on the side means everyone gets to control their own bread-to-soup ratio. It is a fantastic example of approachable Winter Soup Recipes that feed the soul as well as the stomach.
Ingredients
To make this comforting Pot Pie Soup Recipe, you will need fresh produce and a few pantry staples. The key here is using fresh herbs, which make a massive difference in the final aroma of the dish.
- 2 bone-in, skin-on chicken breasts (about 2 lb.)
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons kosher salt, divided
- 1/4 cup unsalted butter
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 1 cup chopped carrot (about 2 medium carrots)
- 3/4 cup chopped celery (about 2 stalks)
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth (for deglazing/roux)
- 4 cups chicken broth (for the soup base)
- 1 cup frozen green peas, thawed
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 (12-oz.) can refrigerated biscuits, prepared according to pkg. directions, for serving
Step-By-Step Instructions
Making this soup requires a little bit of patience during the simmering process, but the hands-on work is quite simple. Follow this method to ensure your Chicken Pot Pie Soup turns out flavorful and tender every time.
Step 1: Sear the Chicken
Start by placing a large Dutch oven over medium heat. You want the pot to be nice and hot before adding the protein. Place the chicken breasts skin-side down in the pot. Let them cook undisturbed until the skin is golden brown and crispy. This usually takes about 10 minutes. The goal here isn’t to cook the meat through yet but to render out the tasty fat and brown the skin.
Once the skin is crisp, transfer the chicken to a plate. Do not wipe out the pot! You need those reserved drippings for the vegetables. Remove and discard the skin from the chicken breasts, then sprinkle the meat with the black pepper and 1 teaspoon of the salt.
Step 2: Sauté Aromatics and Make the Roux
Add the butter to the hot drippings in the Dutch oven and let it melt. Toss in the chopped onion, carrots, and celery. Cook these veggies, stirring occasionally, until they have softened nicely, which should take about 4 to 5 minutes.
Next, add the minced garlic along with the fresh thyme, rosemary, and sage. Cook this mixture for about 1 minute until it smells incredibly fragrant. Now, sprinkle the flour over the vegetables. Stir constantly for about 1 minute to cook out the raw flour taste. The mixture will look pasty, which is exactly what you want.
Step 3: Simmer the Soup
Pour in the 1/2 cup of chicken broth first, stirring constantly until the mixture thickens fully, which happens fast—about 30 seconds. Then, stir in the remaining 4 cups of broth. Increase the heat to high to bring the liquid to a boil.
Once boiling, return the chicken breasts to the pot. Reduce the heat to medium to maintain a steady simmer. Partially cover the pot and cook, stirring occasionally. You want to simmer until a thermometer inserted into the thickest part of the chicken registers 165°F. This typically takes about 30 minutes.
Step 4: Shred and Finish
Transfer the cooked chicken to a plate or cutting board and let it cool slightly for about 10 minutes so it is easier to handle. Use two forks or your hands to shred the meat into bite-sized pieces. Be sure to discard the bones.
Return the shredded chicken to the Dutch oven over medium-low heat. Stir in the thawed green peas and the heavy whipping cream. Cook gently for about 2 minutes just to warm everything through. Finally, stir in the fresh parsley and the lemon juice. The acidity of the lemon really wakes up the flavors. Serve immediately with warm biscuits on the side.
How To Store Leftovers
This Chicken Pot Pie Soup stores remarkably well, often tasting even better the next day as the flavors meld together. To store it, let the soup cool down completely to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for 3 to 4 days.
When you are ready to reheat, you can use the microwave or the stove. If using the stove, warm it over medium-low heat, stirring frequently to prevent the cream from separating. You might notice the soup thickens quite a bit in the fridge. If it seems too thick, simply stir in a splash of water or extra chicken broth to loosen it up until it reaches your desired consistency.
Freezing cream-based soups can sometimes be tricky because the texture may change slightly upon thawing. However, if you really need to freeze it, place the cooled soup in freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating gently. Just be aware the vegetables might be a bit softer after freezing.
Tips
Creating a truly memorable Chicken Potpie Soup is all about the little details. Here are a few pointers to ensure your soup is a success.
Do not skip the step of searing the chicken skin-side down. I know it might seem easier to just toss the chicken in, but rendering that fat adds a savory richness that butter alone cannot achieve. It provides a solid foundation for the rest of the ingredients.
Fresh herbs are another crucial element. Dried herbs are fine in a pinch, but fresh thyme, rosemary, and sage bring a brightness that cuts through the creamy broth. If you must use dried herbs, remember to reduce the quantity by two-thirds, as dried herbs are more potent.
Pay attention to the lemon juice at the end. It might seem odd to add citrus to a creamy winter soup, but it is necessary. The acid cuts through the richness of the heavy cream and butter, balancing the flavor profile so it doesn’t feel too heavy on the palate.
Lastly, keep an eye on your heat when adding the dairy. Heavy cream is stable, but boiling it vigorously for a long time can sometimes affect the texture. Adding it at the very end and just warming it through ensures the soup remains silky and smooth.
Conclusion
This recipe truly captures the essence of winter comfort food. It takes all the familiar, beloved elements of a pot pie and makes them accessible for a weeknight dinner. By utilizing bone-in chicken and building flavor layers in a single pot, you get a result that tastes like it simmered all day long.
Whether you are looking for new Winter Soup Recipes to warm up a chilly evening or you just want a hearty meal that the whole family will enjoy, this Chicken Pot Pie Soup is a winner. The tender chicken, the burst of sweetness from the peas and carrots, and that creamy, herb-infused broth create a harmony of flavors that is hard to beat. Grab a spoon and a biscuit, and enjoy a bowl of pure coziness.
FAQ
Can I use rotisserie chicken instead?
Yes, you can use rotisserie chicken to save time. If you do this, you will skip the first step of searing the raw chicken. Instead, start by melting the butter and sautéing the vegetables. Since you won’t have the rendered chicken fat, you might want to add a little extra butter or olive oil for flavor. Stir in the shredded cooked chicken when you add the peas and cream at the end.
Can I make this soup gluten-free?
You can certainly make a gluten-free version of this Chicken Pot Pie Soup. Swap the all-purpose flour for a high-quality gluten-free flour blend that contains xanthan gum. Use it exactly as you would regular flour to make the roux. Also, double-check that your chicken broth is certified gluten-free, and serve with gluten-free biscuits.
What other vegetables can I add?
This soup is very versatile. You can add corn kernels, green beans, or chopped potatoes. If you add potatoes, cut them into small cubes and add them along with the broth so they have time to cook through. Mushrooms are also a great addition for an earthier flavor; sauté them with the onions and carrots.
Is this recipe dairy-free capable?
To make this dairy-free, substitute the butter with a vegan butter alternative or olive oil. For the heavy cream, you can use full-fat canned coconut milk or a dairy-free heavy cream alternative. Just be aware that coconut milk might impart a slight coconut flavor to the final dish.
Chicken Pot Pie Soup
This rich and creamy Chicken Pot Pie Soup captures all the comforting flavors of the classic casserole in a convenient, spoonable format. Tender chicken, savory vegetables, and a luscious herb-infused broth make for a heartwarming meal on chilly evenings.
Requirements
Ingredients
Instructions
- Sear the Chicken: Start by placing a large Dutch oven over medium heat. Place the chicken breasts skin-side down in the pot. Cook undisturbed until golden brown and crispy (about 10 minutes). Transfer chicken to a plate. Remove and discard skin, then sprinkle meat with black pepper and 1 teaspoon of the salt.
- Sauté Aromatics and Make the Roux: Add the butter to the drippings in the Dutch oven. Add chopped onion, carrots, and celery; cook until softened (4-5 minutes). Add minced garlic, fresh thyme, rosemary, and sage; cook 1 minute until fragrant. Sprinkle flour over vegetables; stir constantly for 1 minute.
- Simmer the Soup: Pour in 1/2 cup of chicken broth, stirring constantly until thick (about 30 seconds). Stir in the remaining 4 cups of broth. Bring to a boil, then return chicken breasts to the pot. Reduce heat to medium, partially cover, and simmer until chicken registers 165°F on a thermometer (about 30 minutes).
- Shred and Finish: Transfer chicken to a plate or cutting board and cool slightly (10 minutes). Use two forks or your hands to shred the meat into bite-sized pieces, discard bones. Return shredded chicken to the Dutch oven over medium-low heat. Stir in thawed green peas and heavy whipping cream; cook 2 minutes to warm through. Stir in fresh parsley and lemon juice. The acidity of the lemon really wakes up the flavors. Serve immediately with warm biscuits on the side.
Notes
This comforting Chicken Pot Pie Soup keeps well. Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently over medium-low heat, stirring occasionally. If too thick, add a splash of water or extra chicken broth to reach desired consistency.
Freezing cream-based soups can sometimes change the texture upon thawing. If freezing, use freezer-safe bags/containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Expect vegetables to be a bit softer after freezing.
Searing the chicken skin-side down is a key step that builds a rich flavor foundation for the soup. Don’t skip it!
Fresh herbs like thyme, rosemary, and sage provide a vibrant aroma and taste. If using dried herbs, reduce the quantity by two-thirds.
A small amount of fresh lemon juice stirred in at the end brightens the flavors and balances the richness of the creamy broth.
When adding the heavy whipping cream, cook gently for only a couple of minutes to warm through, avoiding vigorous boiling to maintain the soup’s smooth texture.
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