Cozy Chicken Pot Pie Soup Recipe: Heartwarming Comfort in a Bowl

Crafting a comforting chicken pot pie soup can transport you to a world of warm, nostalgic flavors that dance on your palate.

Creamy textures blend seamlessly with hearty ingredients, creating a delightful twist on the classic comfort dish.

Tender chicken pieces nestle among soft vegetables, promising a satisfying meal that feels like a culinary hug.

Rich broth embraces each spoonful with memories of home-cooked goodness.

Fragrant herbs and subtle seasonings elevate this soup beyond ordinary expectations.

Layers of flavor build complexity with every careful ingredient selection.

You’ll want to savor each spoonful and share this magical recipe with everyone around your table.

Creamy Chicken Pot Pie Soup Recipe

• Simplify Comfort Food: Transform the classic chicken pot pie into a hearty, one-pot soup that delivers all the familiar, cozy flavors without the complicated pastry crust.
• Quick and Nourishing Meal: Prep and cook this soup in under an hour, making it perfect for busy weeknights when you want a nutritious, satisfying dinner that everyone will love.
• Customize with Ease: Swap ingredients, add extra vegetables, or experiment with different herbs to make this recipe uniquely yours, creating a flexible meal that adapts to your taste and pantry.
• Family-Friendly Crowd-Pleaser: Packed with tender chicken, soft vegetables, and a creamy broth, this soup appeals to both kids and adults, ensuring clean plates and happy faces around the dinner table.

Ingredients for Chicken Pot Pie Soup

• Chicken: A hearty and tender protein that adds substance and flavor to the soup.

• Onion, Carrots, Celery: A classic trio of aromatic vegetables that create a flavorful base for the soup.
• Potatoes: Starchy vegetables that provide thickness and heartiness to the soup.
• Peas: Sweet green vegetables that add color and a burst of freshness.
• Garlic: A pungent ingredient that enhances the overall depth of flavor.

• Thyme: A fragrant herb that brings a subtle earthy note to the soup.
• Bay Leaf: An aromatic herb that adds a complex background flavor.
• Salt and Pepper: Essential seasonings that balance and enhance the soup's taste.
• Fresh Parsley: A bright, fresh herb used for garnishing and adding a pop of color.

• Chicken Broth: A savory liquid that forms the base of the soup.
• Butter: A rich ingredient used for sautéing vegetables and adding flavor.
• Flour: A thickening agent that helps create a smooth and creamy texture.
• Milk or Cream: A rich liquid that adds creaminess and smoothness to the soup.

Step-by-Step Guide to Chicken Pot Pie Soup

Step 1: Sauté Aromatic Vegetables

In a spacious pot, melt butter over medium heat.

Toss in diced onions, carrots, and celery.

Dance these veggies around the pot until they become soft and translucent, releasing their delightful flavors (about 5-7 minutes).

Step 2: Awaken The Garlic

Add minced garlic to the vegetable party, stirring quickly to prevent burning.

Let the garlic become wonderfully fragrant for about 1 minute.

Step 3: Create A Flavor Base

Sprinkle flour over the vegetable mixture, stirring thoroughly to coat everything evenly.

Cook this combination for 2 minutes, which helps eliminate the raw flour taste and builds a rich foundation for your soup.

Step 4: Pour And Season

Slowly whisk in chicken broth, ensuring a smooth, lump-free liquid.

Add diced potatoes, fresh thyme, and a bay leaf.

Season with salt and pepper.

Bring the mixture to a rolling boil.

Step 5: Simmer The Potatoes

Reduce heat to a gentle simmer.

Let the potatoes become tender and soft, which takes about 15 minutes.

Step 6: Add Protein And Creaminess

• Shredded chicken
• Frozen peas
• Milk or cream

Simmer for an additional 5 minutes, allowing everything to heat through and blend flavors.

Step 7: Final Touches

Remove the bay leaf.

Taste and adjust seasoning as needed.

Sprinkle fresh chopped parsley on top for a burst of color and freshness.

Serve hot and enjoy your comforting soup!

Pro Tips for Creamy and Flavorful Soup

• Use frozen mixed vegetables for convenience or add seasonal produce like zucchini or bell peppers for extra nutrition and flavor.
• Adjust consistency by adding more broth for a thinner soup or simmering longer to thicken naturally without extra thickeners.
• Replace chicken with turkey, rotisserie chicken, or plant-based alternatives like tofu for diverse dietary needs.
• Prepare soup base in advance and store in refrigerator for up to 3 days, adding fresh chicken and cream just before serving to maintain optimal texture.
• Substitute all-purpose flour with cornstarch or gluten-free flour blend to create a celiac-friendly version without compromising rich, creamy taste.

Variations to Customize Chicken Pot Pie Soup

• Vegetarian Comfort Bowl: Replace chicken with plant-based protein like cubed tofu, tempeh, or chickpeas. Use vegetable broth instead of chicken broth for a hearty meat-free version.
• Gluten-Free Creamy Soup: Swap wheat flour for cornstarch or gluten-free flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly preparation.
• Dairy-Free Alternative: Substitute milk or cream with coconut milk, almond milk, or cashew cream. Use dairy-free butter substitute for sautéing vegetables.
• Low-Carb Cauliflower Edition: Replace potatoes with cauliflower florets. Reduce overall carbohydrate content while maintaining the classic pot pie soup flavor profile.

Serving Suggestions for Pot Pie Soup

• Cozy Bread Companions: Serve with warm, crusty sourdough or buttered baguette slices to soak up the delicious soup broth.
• Pot Pie Crunch Topper: Sprinkle crispy pie crust crumbles or buttery crackers on top for added texture and nostalgic pot pie flavor.
• Hearty Side Salad: Pair with a light mixed green salad dressed in a tangy vinaigrette to balance the soup's rich, creamy consistency.
• Comfort Bowl Presentation: Ladle the soup into deep ceramic bowls and garnish with extra fresh parsley for a restaurant-style look that feels warm and inviting.

How to Store Chicken Pot Pie Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2-3 months. Label with date and contents.
• Pour desired portion into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until soup reaches 165°F. Add a splash of chicken broth to restore original consistency.
• Pour soup into saucepan over medium-low heat. Stir occasionally and add extra broth if needed. Heat slowly to prevent separation of dairy and maintain creamy texture.

FAQs

• Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saving option. Simply shred the meat and add it to the soup during the final simmering stage.

• Is this soup freezer-friendly?

Absolutely! You can freeze the soup without the cream. Add milk or cream when reheating to maintain the best texture and flavor.

• How can I make this soup gluten-free?

Substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Make sure to whisk it carefully to prevent lumps.

• Can I add other vegetables to this soup?

Definitely! Consider adding diced celery, green beans, or corn to boost the nutrition and add more variety to the soup.

Chicken Pot Pie Soup Recipe

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4.7 from 35 reviews

• Total Time: 42 minutes
• Yield: 6 1x

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Description

Heartwarming chicken pot pie soup delivers classic comfort in a delightful bowl. Creamy broth, tender chicken, and flaky pastry croutons create a satisfying meal you’ll savor with each spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked, shredded chicken

Vegetables:

• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cups frozen peas
• 2 cups diced potatoes
• 3 cloves garlic, minced

Base and Seasonings:

• 4 tablespoons (60 milliliters) unsalted butter
• 1/4 cup (30 grams) all-purpose flour
• 6 cups (1.4 liters) chicken broth
• 2 cups (480 milliliters) milk or heavy cream
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt, to taste
• Pepper, to taste
• Fresh chopped parsley, for garnish

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Instructions

1. Warm butter in a spacious pot over medium heat, introducing diced onions, carrots, and celery. Sauté until vegetables soften and become translucent, approximately 5-7 minutes.
2. Incorporate minced garlic and cook briefly until aromatic, releasing its fragrant essence.
3. Dust vegetables with flour, thoroughly mixing to create a smooth coating. Allow mixture to toast for 2 minutes, eliminating raw flour’s raw undertones.
4. Carefully stream chicken broth into the pot, whisking continuously to prevent lumps. Add diced potatoes, thyme, and bay leaf, then season with salt and pepper. Elevate heat until liquid reaches a vigorous boil.
5. Reduce temperature to a gentle simmer, allowing potatoes to tenderize for roughly 15 minutes until fork-piercing becomes effortless.
6. Introduce shredded chicken, sweet green peas, and creamy dairy component. Continue simmering for an additional 5 minutes, ensuring complete temperature integration.
7. Extract bay leaf, taste and fine-tune seasoning as needed. Scatter freshly chopped parsley across the surface before ladling into warm serving bowls.

Notes

• Customize the chicken by using rotisserie for a time-saving hack or poaching fresh chicken breasts for more flavor control.
• Make the soup gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend, ensuring equal thickening power.
• Enhance vegetable nutrition by adding extra vegetables like diced zucchini or spinach for added color and health benefits.
• Prepare soup ahead and store in refrigerator for up to 3 days, allowing flavors to develop and intensify overnight.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 204 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 17 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 45 mg