Chicken Pot Pie Soup is a modern twist on a classic comfort food, blending the hearty flavors of a chicken pot pie into a creamy, soul-warming soup. It’s a dish that brings back memories of home-cooked meals shared with family around the dinner table, perfect for chilly evenings when you crave something cozy and satisfying. This recipe is faster than making a traditional chicken pot pie, but it still delivers all the rich flavors you love, including tender chicken, soft vegetables, and a creamy broth that feels like a warm hug in a bowl. Whether you’re cooking for a busy weeknight or looking to impress guests with a comforting meal, this Chicken Pot Pie Soup is sure to become a family favorite.

Why You’ll Love This Recipe:

Comforting and hearty: Creamy, rich, and filled with tender chicken and vegetables, it’s everything you love about chicken pot pie in soup form.
Quick and easy: No need to make a pie crust, and it comes together in under an hour.
Perfect for meal prep: The flavors get better with time, making it a great option for leftovers.
Family-friendly: This soup is mild in flavor and loved by both kids and adults alike.

Ingredients You’ll Need:

Chicken thighs: Boneless and skinless, perfect for tender, flavorful bites in the soup.
Butter: Adds richness to the base of the soup and is used to sauté the vegetables.
All-purpose flour: Acts as a thickener to give the soup a rich and creamy consistency.
Chicken broth: Forms the base of the soup, adding depth of flavor.
Whole milk: Adds creaminess to the soup without making it too heavy.
Heavy cream: Makes the soup extra creamy and luxurious.
Yellow onion: Adds a subtle sweetness and depth to the flavor.
Carrots: Diced and sautéed for a bit of sweetness and color.
Celery: Brings an earthy flavor that balances the sweetness of the carrots.
Potatoes: Cubed and simmered in the broth to give the soup a hearty texture.
Frozen peas: A classic addition to chicken pot pie, adding color and sweetness.
Frozen corn: Adds a touch of sweetness and a pop of color.
Fresh parsley: Chopped and stirred in at the end for a fresh, herbaceous note.
Garlic powder: Provides a mild garlic flavor without overpowering the other ingredients.
Dried thyme: Adds a subtle earthiness that complements the chicken and vegetables.
Salt and pepper: To season the soup and bring out the flavors of the other ingredients.

How to Make Chicken Pot Pie Soup:

Step-by-Step Instructions:

Cook the Chicken: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and cooked through. Remove the chicken from the pot and set it aside.
Sauté the Vegetables: In the same pot, add the remaining 2 tablespoons of butter. Add the chopped onions, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften. Stir in the garlic powder and thyme, cooking for another minute until fragrant.
Make the Roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly to avoid burning, until the flour is lightly golden and absorbed into the butter.
Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. Add the potatoes and bring the soup to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add Chicken and Vegetables: Once the potatoes are tender, stir in the cooked chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until the vegetables are heated through.
Finish the Soup: Stir in the milk, heavy cream, and fresh parsley. Let the soup heat through, but do not allow it to boil. Taste and adjust seasoning with more salt, pepper, or thyme as needed.
Serve: Ladle the soup into bowls and serve with crusty bread or biscuits for the full chicken pot pie experience.

Cooking Tips:

Don’t overcook the chicken: Cooking the chicken separately ensures it stays tender and doesn’t get overcooked in the soup.
Use fresh or frozen vegetables: While frozen peas and corn are easy to use, fresh vegetables can be substituted if desired. Just adjust the cooking time accordingly.
Control the consistency: If you prefer a thicker soup, let it simmer uncovered for a few more minutes. For a thinner soup, add more chicken broth or milk until you reach the desired consistency.

Helpful Tips:

Make it dairy-free: You can easily make this soup dairy-free by substituting the milk and cream with almond milk or coconut milk.
Add a crust topping: For a true chicken pot pie feel, serve the soup with puff pastry or biscuits on the side.
Store it properly: The soup thickens as it cools, so when reheating leftovers, you may need to add a bit more broth or milk to loosen it up.

Details:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Comfort food, Poultry

Notes:

Feel free to swap the chicken thighs for chicken breasts if you prefer, though thighs tend to stay juicier.
You can add other vegetables like green beans or mushrooms to customize the soup to your liking.

Nutritional Information:

Calories: 320 per serving
Protein: 22g
Carbohydrates: 28g
Fat: 15g
Fiber: 3g
Sugar: 6g

Frequently Asked Questions:

Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze this soup! Just let it cool completely before transferring it to an airtight container. Freeze for up to 3 months. When reheating, you may need to add more broth or milk to adjust the consistency as the soup may thicken when frozen.
Can I make this soup in advance?
Absolutely! In fact, like many soups, it often tastes even better the next day as the flavors have more time to meld together. Simply store it in the fridge and reheat it when ready to serve.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine in this recipe. However, thighs tend to be more flavorful and remain juicier, which is why they are preferred for this dish.

Storage Instructions:

Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
Reheat: Gently reheat the soup in a pot over medium-low heat, adding a splash of broth or milk to loosen it up if necessary.
Freeze: Cool the soup completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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Conclusion

Chicken Pot Pie Soup takes all the best parts of a chicken pot pie and transforms them into a creamy, satisfying soup that is easier and quicker to make. Whether you’re serving it on a cold night or preparing a batch for meal prep, this recipe will quickly become a family favorite. Enjoy it with a side of biscuits or a slice of crusty bread for the ultimate comfort food experience.