There are few things as comforting as the aroma of a creamy chicken pot pie baking in the oven. It’s the kind of dish that feels like a warm hug on a cold day, with its savory filling, tender vegetables, and rich, velvety texture. But let’s be honest—sometimes, you just don’t have the time or energy to make a pie crust from scratch, and that’s where this Chicken Pot Pie Soup comes in to save the day.
This soup is everything you love about a classic chicken pot pie—minus the crust but none of the flavor. With tender chunks of chicken, perfectly cooked potatoes, and vibrant peas and carrots, it transforms the familiar flavors of this timeless comfort food into a creamy, soul-warming soup. Imagine cozying up with a bowl of this on a chilly evening or serving it to your family after a long day—it’s the ultimate act of love through food.
What makes this recipe extra special is how quick and simple it is to put together. You don’t need fancy equipment, hours in the kitchen, or complicated ingredients. Whether you’re cooking up a cozy weeknight dinner, feeding a crowd on the weekend, or just want leftovers to warm you for days, this soup hits the mark every time.
Why You’ll Love This Recipe:
- Comfort Food Simplified: You get all the flavors of a traditional chicken pot pie, but without the effort of making a crust. It’s easy, creamy, and incredibly satisfying.
- Quick and Perfect for Busy Days: It takes under an hour to make, and you can even use leftover chicken or store-bought rotisserie chicken to speed things up.
- Family-Friendly: Kids and adults alike will devour this soup, thanks to its mild, creamy flavor and hearty texture.
- Customizable: You can adapt the vegetables based on what you have on hand, making it a flexible recipe that works for any season.
Ingredients You’ll Need:
- 6 tablespoons unsalted butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 5 cups chicken stock
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn
- ½ cup half and half cream
- 1 bay leaf
- ¼ cup parsley, finely chopped, plus more for garnish
How to Make Chicken Pot Pie Soup:
Step 1: Sauté the Vegetables
Start by heating your soup pot or Dutch oven over medium heat. Melt the butter until it’s bubbling, then toss in the chopped onions, carrots, and celery. Stir the vegetables occasionally as they soften. After about 5 minutes, they should be tender and aromatic. Add the garlic, stir for another 30 seconds, and let that garlicky goodness perfume the air—this is where the magic starts.
Step 2: Make the Roux
To thicken the soup, you’ll need to make a roux (don’t worry, it’s easy!). Sprinkle the flour evenly over the softened vegetables, stirring constantly. This step takes about 1-2 minutes. You’ll see the flour coat the veggies and turn into a thick paste, and that’s exactly what you want. Cooking the flour eliminates the raw taste and sets the stage for that velvety texture we all love.
Step 3: Add the Broth and Potatoes
Slowly pour in the chicken stock, whisking or stirring constantly as you go to avoid lumps. As the stock heats up, the soup will start to thicken. Season with salt, black pepper, and the bay leaf, and then gently add your sliced potatoes. Bring the soup to a simmer over medium-low heat. Let it cook for about 10-12 minutes until the potatoes are fork-tender.
Step 4: Stir in Chicken and Vegetables
Once the potatoes are tender, add in the shredded chicken, frozen peas, and corn. Stir well to combine. At this point, your kitchen will smell like pure comfort. Pour in the half and half cream, which gives the soup its rich, luscious texture. Let everything simmer for another 5-10 minutes so the flavors meld together perfectly.
Step 5: Finish and Serve
Remove the bay leaf and stir in the fresh parsley. Give the soup a quick taste and adjust the seasoning with a little extra salt and pepper if needed. Ladle this creamy goodness into bowls, sprinkle with a touch more parsley, and serve with warm bread or biscuits for dipping.
Helpful Tips:
- Shredded Chicken Shortcuts: If you’re in a rush, store-bought rotisserie chicken works beautifully. It adds flavor and saves you cooking time.
- Thicker Soup Tip: For a thicker, heartier texture, mash a few potatoes directly in the pot with a fork to release their natural starch.
- Veggie Swaps: Don’t have peas and corn? No worries—green beans, diced bell peppers, or spinach make great substitutes.
Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Notes:
- For a dairy-free version, you can substitute coconut milk for the half and half. It adds a subtle richness while keeping the soup creamy.
- Feel free to double the recipe for a larger crowd or to freeze leftovers for quick meals on busy days.
Nutritional Information:
Per Serving:
- Calories: 350 kcal
- Carbohydrates: 30g
- Protein: 25g
- Fat: 15g
- Sodium: 800mg
- Fiber: 4g
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully. Store it in the fridge for up to 3 days and reheat gently on the stovetop, stirring often.
Can I freeze it?
Yes, but keep in mind that potatoes and cream may change texture when frozen. If you plan to freeze, omit the cream and add it fresh when reheating.
How do I make this gluten-free?
Replace the all-purpose flour with a gluten-free flour blend, or thicken the soup with cornstarch mixed with a little cold water.
Related Recipes:
If you loved this creamy Chicken Pot Pie Soup, here are a few more cozy recipes to try:
Conclusion:
This Chicken Pot Pie Soup is comfort food at its finest—simple to make, nourishing, and guaranteed to warm you from the inside out. Whether you’re cooking for family, friends, or just yourself, this recipe will become a go-to favorite for years to come. Grab a bowl, get cozy, and enjoy the flavors of home in every spoonful.
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Chicken Pot Pie Soup: A Hug in a Bowl
Description
There are few things as comforting as the aroma of a creamy chicken pot pie baking in the oven. It’s the kind of dish that feels like a warm hug on a cold day, with its savory filling, tender vegetables, and rich, velvety texture. But let’s be honest—sometimes, you just don’t have the time or energy to make a pie crust from scratch, and that’s where this Chicken Pot Pie Soup comes in to save the day.
This soup is everything you love about a classic chicken pot pie—minus the crust but none of the flavor. With tender chunks of chicken, perfectly cooked potatoes, and vibrant peas and carrots, it transforms the familiar flavors of this timeless comfort food into a creamy, soul-warming soup. Imagine cozying up with a bowl of this on a chilly evening or serving it to your family after a long day—it’s the ultimate act of love through food.
What makes this recipe extra special is how quick and simple it is to put together. You don’t need fancy equipment, hours in the kitchen, or complicated ingredients. Whether you’re cooking up a cozy weeknight dinner, feeding a crowd on the weekend, or just want leftovers to warm you for days, this soup hits the mark every time.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 5 cups chicken stock
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn
- ½ cup half and half cream
- 1 bay leaf
- ¼ cup parsley, finely chopped, plus more for garnish
Instructions
Step 1: Sauté the Vegetables
Start by heating your soup pot or Dutch oven over medium heat. Melt the butter until it’s bubbling, then toss in the chopped onions, carrots, and celery. Stir the vegetables occasionally as they soften. After about 5 minutes, they should be tender and aromatic. Add the garlic, stir for another 30 seconds, and let that garlicky goodness perfume the air—this is where the magic starts.
Step 2: Make the Roux
To thicken the soup, you’ll need to make a roux (don’t worry, it’s easy!). Sprinkle the flour evenly over the softened vegetables, stirring constantly. This step takes about 1-2 minutes. You’ll see the flour coat the veggies and turn into a thick paste, and that’s exactly what you want. Cooking the flour eliminates the raw taste and sets the stage for that velvety texture we all love.
Step 3: Add the Broth and Potatoes
Slowly pour in the chicken stock, whisking or stirring constantly as you go to avoid lumps. As the stock heats up, the soup will start to thicken. Season with salt, black pepper, and the bay leaf, and then gently add your sliced potatoes. Bring the soup to a simmer over medium-low heat. Let it cook for about 10-12 minutes until the potatoes are fork-tender.
Step 4: Stir in Chicken and Vegetables
Once the potatoes are tender, add in the shredded chicken, frozen peas, and corn. Stir well to combine. At this point, your kitchen will smell like pure comfort. Pour in the half and half cream, which gives the soup its rich, luscious texture. Let everything simmer for another 5-10 minutes so the flavors meld together perfectly.
Step 5: Finish and Serve
Remove the bay leaf and stir in the fresh parsley. Give the soup a quick taste and adjust the seasoning with a little extra salt and pepper if needed. Ladle this creamy goodness into bowls, sprinkle with a touch more parsley, and serve with warm bread or biscuits for dipping.
Notes
- For a dairy-free version, you can substitute coconut milk for the half and half. It adds a subtle richness while keeping the soup creamy.
- Feel free to double the recipe for a larger crowd or to freeze leftovers for quick meals on busy days.
