CHICKEN POT PIE SOUP! – easymealstoprep

I can almost smell the buttery, flaky crust of my grandmother’s chicken pot pie baking in the oven. The warmth would fill the entire house on a chilly autumn day. While recreating that exact pie is a cherished tradition, sometimes I crave those comforting flavors in a quicker, easier form. That’s where Chicken Pot Pie Soup comes in – all the deliciousness of pot pie, without the fuss of making a crust! Today, I’m sharing all my secrets for the most amazing Chicken Pot Pie Soup you’ll ever make!

Why You’ll Adore This Chicken Pot Pie Soup

Okay, let’s be real. We all love chicken pot pie, right? But sometimes, life gets in the way, and we just don’t have the time (or frankly, the energy!) to roll out dough, crimp edges, and wait for that perfect golden-brown crust. That’s where this soup shines. It’s:

• Incredibly comforting: It’s like a warm hug in a bowl, perfect for a chilly evening.
• Packed with flavor: All the classic pot pie ingredients are there – chicken, veggies, and a creamy, savory broth.
• Surprisingly easy: This recipe is much simpler than making a traditional pot pie.
• Customizable: You can easily adjust the vegetables, seasonings, and thickness to your liking.
• A fantastic way to use leftover chicken: Roasting a whole chicken on Sunday? This soup is the perfect way to use the leftovers!

The Ultimate Chicken Pot Pie Soup Recipe

Alright, let’s get cooking! This recipe is broken down into easy-to-follow steps, so you can confidently create a soup that rivals even the best pot pie. I promise you, it’s going to be a hit!

Ingredients You’ll Need

• Chicken: 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• Vegetables:
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup diced potatoes (optional, but adds heartiness)
• Broth & Cream:
  • 6 cups chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
• Flavor Boosters:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• Optional Toppings:
  • Fresh parsley, chopped
  • Crushed crackers or puff pastry croutons

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. The onions should be translucent and fragrant.
2. Make the Roux: Add the butter to the pot and let it melt completely. Then, whisk in the flour until a smooth paste forms. This is your roux, and it will thicken the soup. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. It should smell nutty and slightly golden.
3. Whisk in the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps that may form from the roux. Continue whisking until the mixture is smooth and creamy.
4. Add the Herbs and Spices: Stir in the thyme, rosemary, garlic powder, salt, and pepper. Give it a good stir and let the flavors meld together.
5. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, allowing the flavors to deepen and the vegetables to soften further. The potatoes, if using, should be tender.
6. Add the Remaining Vegetables: Stir in the frozen peas, corn, and diced potatoes (if using). Cook for another 5-7 minutes, or until the vegetables are heated through.
7. Incorporate the Chicken: Gently stir in the cooked chicken. Heat through for a few minutes.
8. Stir in the Cream: Reduce the heat to low and stir in the heavy cream (or half-and-half). Be careful not to boil the soup after adding the cream, as it can curdle. Gently heat through.
9. Taste and Adjust: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
10. Serve and Garnish: Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crushed crackers or puff pastry croutons. Enjoy immediately!

Success Tips for the BEST Chicken Pot Pie Soup EVER

Okay, my friend, I want to make sure you nail this recipe! Here are my golden tips for guaranteed success:

• Don’t skip the roux! This is crucial for thickening the soup and giving it that creamy texture we all crave. Be sure to cook it long enough to get rid of the floury taste.
• Use high-quality chicken broth. The better the broth, the better the flavor of your soup. I recommend using a low-sodium broth so you can control the saltiness.
• Don’t overcook the cream! Adding the cream at the very end and keeping the heat low will prevent it from curdling.
• Customize your veggies! Feel free to add other vegetables like mushrooms, green beans, or even chopped spinach. Get creative and use what you have on hand!
• Make it ahead of time! This soup actually tastes even better the next day, as the flavors have had time to meld together. Store it in the refrigerator in an airtight container for up to 3 days.

Variations to Make It Your Own

This recipe is a fantastic starting point, but feel free to experiment and make it your own! Here are a few ideas:

• Add a cheesy topping: Sprinkle shredded cheddar cheese or Gruyere cheese on top of each bowl before serving.
• Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables like mushrooms, zucchini, and bell peppers.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Use different herbs: Experiment with other herbs like sage, oregano, or marjoram.
• Top with biscuits: Cut store-bought biscuits into small pieces and bake them until golden brown. Serve them on top of the soup for a pot pie experience.

Serving Suggestions for Chicken Pot Pie Soup

This soup is a complete meal in itself, but it’s also delicious served with a few simple sides:

• A side salad: A crisp green salad with a light vinaigrette is a refreshing contrast to the rich soup.
• Crusty bread: Perfect for dipping into the creamy broth.
• Grilled cheese sandwich: A classic pairing for a cozy soup dinner.
• Puff pastry croutons: Cut puff pastry into small squares, bake until golden brown, and sprinkle on top of the soup for a fancy touch.

Other Delicious Soup Recipes to Try

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorites that I think you’ll enjoy:

Tips for Storing and Reheating Your Soup

Want to meal prep or save leftovers? Here’s how to store and reheat your Chicken Pot Pie Soup like a pro:

• Storing: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
• Reheating on the Stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until heated through. Be careful not to boil it.
• Reheating in the Microwave: Pour a serving of soup into a microwave-safe bowl. Cover and microwave on high for 2-3 minutes, or until heated through, stirring halfway through.
• Freezing: For longer storage, you can freeze the soup. Let it cool completely, then transfer it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating. Keep in mind that the texture of the soup might change slightly after freezing and thawing.

More Tips and Tricks for a Perfect Pot Pie Soup

Let’s dive deeper into some of those tricks to make SURE this is the best soup you’ve ever had!

• Adding Wine: For an extra layer of depth, deglaze the pot with a splash of dry white wine after sautéing the vegetables. Let the wine reduce by half before adding the broth.
• Using Fresh Herbs: While dried herbs work well, fresh herbs add a brighter flavor. If using fresh herbs, add them towards the end of cooking to preserve their aroma.
• Thickening the Soup Further: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking. Stir it in and let the soup simmer for a few minutes until thickened.
• Adding a Bay Leaf: Toss in a bay leaf while the soup simmers to infuse it with a subtle, aromatic flavor. Remember to remove the bay leaf before serving.
• Adjusting the Consistency: If the soup is too thick, add more chicken broth until you reach your desired consistency. If it’s too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate.

The Bottom Line: You’ve Got This!

There you have it – my foolproof recipe for Chicken Pot Pie Soup! I know it might seem like a lot of steps, but trust me, it’s easier than it looks. And the results are SO worth it. This soup is guaranteed to become a family favorite, and I can’t wait for you to try it. So grab your apron, gather your ingredients, and let’s get cooking! You’re about to make the most comforting and delicious bowl of Chicken Pot Pie Soup you’ve ever tasted. Enjoy!

Chicken Pot Pie Soup

Amelia

This Chicken Pot Pie Soup recipe captures the comforting flavors of classic chicken pot pie without the fuss of making a crust. It’s packed with chicken, vegetables, and a creamy, savory broth, making it a surprisingly easy and customizable meal perfect for chilly evenings or using leftover chicken.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup diced potatoes
• 2 cups cooked chicken, shredded or diced
• 6 cups chicken broth
• 1 cup heavy cream
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon garlic powder
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish
• Crushed crackers or puff pastry croutons for garnish

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

• Add the butter to the pot and let it melt completely. Whisk in the flour until a smooth paste forms. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

• Gradually whisk in the chicken broth, making sure to break up any lumps. Continue whisking until the mixture is smooth.

• Stir in the thyme, rosemary, garlic powder, salt, and pepper.

• Bring the soup to a simmer, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, allowing the flavors to deepen and the vegetables to soften further.

• Stir in the frozen peas, corn, and diced potatoes. Cook for another 5-7 minutes, or until the vegetables are heated through.

• Gently stir in the cooked chicken. Heat through for a few minutes.

• Reduce the heat to low and stir in the heavy cream. Be careful not to boil the soup after adding the cream.

• Taste the soup and adjust the seasonings as needed.

• Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crushed crackers or puff pastry croutons. Serve immediately.

For a richer flavor, use homemade chicken broth. Don’t skip the roux; it’s essential for thickening. To prevent curdling, add the cream at the very end and keep the heat low. Feel free to customize the vegetables to your liking – mushrooms, green beans, or spinach are great additions. This soup tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.