The Coziest Chicken Pot Pie Soup Recipe for Heartwarming Comfort

Comfort comes alive with this hearty chicken pot pie soup that captures all the classic flavors of the beloved dish.

Cold evenings call for warm, creamy spoonfuls packed with tender chicken and soft vegetables.

The recipe blends rich, velvety broth with savory herbs and chunky ingredients that remind you of grandma’s homemade cooking.

Childhood memories swirl in each delectable bite, bringing nostalgia and warmth to your dinner table.

Creamy and satisfying, this soup transforms simple ingredients into a luxurious meal.

Every spoonful promises pure culinary comfort that will have everyone asking for seconds.

Grab your ladle and get ready to create a soul-warming masterpiece that beats any store-bought alternative.

Chicken Pot Pie Soup Appeal

• Whip up a comforting, hearty meal that satisfies everyone's hunger with minimal kitchen effort.
• Perfect for chilly evenings, potlucks, or casual gatherings where you want something warm and delicious.
• Simplify cooking by preparing everything in a single dutch oven, reducing cleanup and saving precious time in the kitchen.
• Packed with protein from chicken, vegetables, and creamy goodness, this soup delivers a balanced, wholesome meal that feels like a warm hug.

Chicken Pot Pie Soup Ingredient List

• Chicken: Tender, shredded meat that provides the main protein base for the soup.

• Carrots, Celery, Onion: Classic mirepoix blend that creates a flavorful and aromatic foundation.
• Potatoes: Hearty vegetable that adds substance and thickness to the soup.
• Peas, Corn: Sweet vegetables that bring additional texture and color.
• Garlic: Aromatic ingredient that enhances overall flavor profile.

• Butter: Provides rich flavor and helps create the roux.
• Flour: Thickening agent used to create a smooth, creamy soup base.
• Stock: Provides liquid base and deepens the soup's flavor.
• Cream: Adds richness and creates a luxurious, velvety texture.
• Bay Leaf, Thyme, Pepper: Herbs and spices that contribute depth and complexity to the soup.

• Parsley: Optional fresh herb for added color and brightness.

Tools for Chicken Pot Pie Soup

• Dutch Oven: Essential for cooking vegetables and making the soup base, providing even heat distribution.
• Wooden Spoon: Perfect for stirring ingredients and preventing scratching of the dutch oven.
• Cutting Board: Needed for chopping vegetables and preparing ingredients.
• Chef's Knife: Sharp knife for precise vegetable and herb cutting.
• Measuring Cups: Helps accurately measure stock, cream, and other liquid ingredients.
• Measuring Spoons: Crucial for precise seasoning with herbs and spices.
• Ladle: Helps serve the soup evenly into bowls.
• Serving Bowls: For presenting and enjoying the chicken pot pie soup.

Steps to Chicken Pot Pie Soup

Step 1: Sauté Aromatic Vegetables

Heat butter in a dutch oven over medium flame.

• Carrots
• Celery
• Onions

Cook these veggies until they soften and develop a light golden color, which takes about 10 minutes.

Step 2: Bloom Garlic

Add minced garlic and stir continuously for 30 seconds until the kitchen fills with a delightful fragrant aroma.

Step 3: Create Flavor Base

Sprinkle flour into the vegetable mixture and stir thoroughly for 1 minute.

This creates a delicious roux that will thicken the soup beautifully.

Step 4: Build Soup Foundation

• Diced potatoes
• Bay leaf
• Thyme
• Black pepper

Bring the mixture to a rolling boil, then reduce heat and let it simmer for 15 minutes until potatoes become tender.

Step 5: Add Protein and Creamy Elements

• Cooked chicken
• Heavy cream
• Frozen peas
• Corn kernels

Continue simmering for 5 minutes to ensure everything is heated through.

Remove the bay leaf.

Step 6: Serve and Enjoy

Ladle the steaming soup into bowls.

Accompany with warm, fluffy biscuits.

Sprinkle fresh parsley on top for an extra pop of color and flavor.

Chicken Pot Pie Soup Tips

• Dice carrots, celery, and onions uniformly for even cooking and consistent texture throughout the soup.
• Stir flour continuously while cooking to prevent burning and ensure a smooth, lump-free base for the soup.
• Use rotisserie or leftover roasted chicken for deeper flavor, or poach fresh chicken breasts directly in the broth.
• Add cream at the end of cooking to prevent curdling and maintain a silky, rich consistency.
• Serve with homemade or store-bought buttermilk biscuits for the ultimate comfort food experience.

Soup Variation Options

• Vegetarian Comfort Bowl: Swap chicken with hearty chickpeas or white beans, use vegetable stock, and add extra mushrooms for meaty texture.
• Gluten-Free Wellness Soup: Replace wheat flour with cornstarch or rice flour for thickening, ensure gluten-free stock, and serve over cauliflower rice.
• Dairy-Free Wellness Version: Substitute heavy cream with coconut milk or cashew cream, keeping all other ingredients consistent for creamy consistency.
• Lean Protein Power Bowl: Use turkey breast instead of chicken, reduce cream quantity, and add extra vegetables like zucchini or spinach for nutrient boost.

Serving Chicken Pot Pie Soup

• Crusty Bread Companion: Slice a warm, rustic sourdough or French baguette to dip into the creamy soup, soaking up every delicious bite.
• Cozy Comfort Plate: Serve alongside flaky buttermilk biscuits or golden cornbread to complement the rich, hearty flavors of the chicken pot pie soup.
• Fresh Green Accent: Sprinkle chopped fresh parsley or chives on top for a bright pop of color and a subtle herbaceous freshness that cuts through the soup's creaminess.
• Winter Warmth Pairing: Create a complete meal by adding a simple green salad with a light vinaigrette to balance the soup's richness and provide a crisp contrast.

Storage for Chicken Pot Pie Soup

• Store leftover soup in an airtight container and keep in the refrigerator for up to 3-4 days. Cover completely to prevent bacterial growth and maintain freshness.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2-3 months. Avoid freezing dairy-based soups as cream might separate.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature before serving.
• Pour soup into saucepan over medium-low heat. Stir occasionally to prevent burning. Add splash of chicken stock if soup seems too thick. Warm until heated thoroughly, about 5-7 minutes.

FAQs

• Is this soup similar to traditional chicken pot pie?

Yes, it captures the classic pot pie flavors in a comforting soup form, with tender chicken, creamy broth, and hearty vegetables, but without the pastry crust.

• Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works great and saves time. Simply shred the meat and add it to the soup during the final simmering stage.

• How can I make this soup healthier?

Swap heavy cream with half-and-half or whole milk, use low-sodium chicken stock, and add extra vegetables like spinach or kale for more nutrients.

• What if I don't have fresh herbs?

No problem! Dried thyme and bay leaf are perfectly fine substitutes. Just use about 1/3 the amount of dried herbs compared to fresh.

Chicken Pot Pie Soup Recipe

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4.5 from 18 reviews

• Total Time: 32 minutes
• Yield: 6 1x

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Description

Hearty chicken pot pie soup blends comforting classic flavors into a creamy one-pot meal. Home cooks can savor this simple, satisfying dish that delivers warmth and nostalgia in each spoonful.

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Ingredients

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Main Protein:

• 2 cups cooked chicken, diced
• 4 cups chicken stock

Vegetables:

• 1 cup carrots, small diced
• 1 cup celery, small diced
• 1 cup onion, small diced
• 1.5 cups Yukon gold potatoes, small diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 0.5 cup frozen corn

Seasonings and Additional Ingredients:

• 4 tablespoons (60 grams) salted butter
• 0.25 cup all-purpose flour
• 1 bay leaf
• 0.5 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream

Serving Suggestions:

• Biscuits
• Fresh parsley for garnish

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Instructions

1. Sauté root vegetables and aromatics in melted butter over medium heat until softened and lightly caramelized, approximately 10 minutes.
2. Introduce minced garlic and allow to release its aromatic essence for 30 seconds, stirring continuously.
3. Sprinkle flour over the vegetable mixture, creating a roux by stirring and cooking for 1 minute to eliminate raw flour taste.
4. Pour chicken stock into the pot, then incorporate diced potatoes, bay leaf, thyme, and black pepper. Bring liquid to a rolling boil, then reduce heat and simmer for 15 minutes until potatoes reach desired tenderness.
5. Fold in cooked chicken, heavy cream, sweet green peas, and golden corn kernels. Gently simmer for an additional 5 minutes to meld flavors and ensure even heating.
6. Carefully remove bay leaf and portion the soup into warm serving bowls. Accompany with freshly baked buttermilk biscuits and optionally garnish with chopped fresh parsley for a vibrant presentation.

Notes

• Prep Veggies Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Roux Technique Continuously stir flour mixture to prevent burning and create a smooth, lump-free base for the soup.
• Low-Sodium Option Replace regular stock with low-sodium chicken broth to control salt content for health-conscious eaters.
• Vegetarian Swap Substitute chicken with plant-based protein like white beans or tofu to create a meat-free version of the soup.

• Prep Time: 12 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 70 mg