Cozy Chicken Pot Pie Soup Recipe: Hearty Comfort in a Bowl
Comfort meets creativity in this delightful chicken pot pie soup that combines hearty flavors with pure nostalgia.
Memories of warm kitchen moments dance through every spoonful of this comforting dish.
Classic ingredients mingle beautifully, creating a rich and satisfying meal perfect for chilly evenings.
Creamy textures and tender chicken chunks bring the beloved pot pie experience into a convenient soup format.
Subtle herbs and vegetables add depth and character to each delectable bite.
Home cooks will appreciate how simple ingredients transform into something truly magical.
You’ll want to curl up with a bowl and savor every delicious spoonful of this soul-warming recipe.
FAQs
Yes, you can prepare this chicken pot pie soup in advance and store it in the refrigerator for 3-4 days. The flavors actually improve as they meld together over time.
Absolutely! You can use rotisserie chicken, leftover grilled chicken, or even shredded chicken instead of fresh diced chicken. Each type will add its own unique flavor profile to the soup.
Replace heavy cream with half-and-half or whole milk to reduce calories. You can also add more vegetables like spinach or kale to increase nutritional value and add extra nutrients.
Reasons to Love Chicken Pot Pie Soup
Key Ingredients for Chicken Pot Pie Soup
Protein:Vegetables:Soup Base and Seasonings:How to Cook Chicken Pot Pie Soup
Step 1: Sizzle the Chicken
Heat olive oil in a large pot over medium flame. Toss in diced chicken and cook until it turns golden brown and deliciously crispy.
Scoop out the chicken and set it aside for later.
Step 2: Dance with Vegetables
In the same pot, welcome:Sauté these veggie friends until they become tender and fragrant, about 5-7 minutes.
Step 3: Create Magical Soup Base
Sprinkle flour over the softened vegetables, stirring to coat evenly. Slowly pour in chicken broth, whisking continuously to create a smooth, creamy mixture.
Bring the liquid to a gentle simmer.
Step 4: Reunite Chicken and Creamy Goodness
Return the cooked chicken to the pot.
Pour in milk or cream, then season with:Let everything bubble and mingle for 15 minutes, developing rich flavors.
Step 5: Welcome Frozen Friends
Stir in:Cook for an additional 5 minutes until everything is heated through and singing with flavor.
Step 6: Serve with Flair
Ladle the steaming soup into bowls. Crown each serving with crispy pieces of baked puff pastry or pie crust.
Serve immediately and watch everyone’s eyes light up with delight.
Helpful Cooking Tips for Chicken Pot Pie Soup
Different Styles of Chicken Pot Pie Soup
Great Pairings for Chicken Pot Pie Soup
Best Methods to Store Chicken Pot Pie Soup
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Creamy Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 1x
Description
Comforting chicken pot pie soup brings classic American comfort fare into a hearty bowl. Rich creamy broth and tender chicken create a delightful meal you’ll crave during chilly evenings.
Ingredients
Protein:
- 1 lb (454 g) boneless, skinless chicken breasts, diced
Vegetables:
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
Liquids and Seasonings:
- 3 cups chicken broth
- 2 cups milk or heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 sheet puff pastry or pie crust, baked and cut into pieces
Instructions
- Heat olive oil in a large pot over medium heat. Sear diced chicken until golden brown and fully cooked. Transfer chicken to a separate plate.
- In the same pot, sauté diced onions, minced garlic, chopped carrots, and sliced celery until vegetables become tender and fragrant, approximately 5-7 minutes.
- Dust vegetables with flour, stirring thoroughly to coat evenly. Gradually pour chicken broth while continuously whisking to prevent lumps, creating a smooth base.
- Bring liquid to a gentle simmer, allowing the mixture to thicken slightly. Reintroduce cooked chicken into the pot.
- Pour milk or cream into the pot. Season with fresh thyme, chopped parsley, salt, and black pepper. Simmer for 15 minutes, allowing flavors to meld together.
- Add frozen peas and corn kernels. Continue cooking for an additional 5 minutes until vegetables are heated through.
- Carefully ladle the soup into serving bowls. Garnish with crispy baked puff pastry or pie crust pieces for extra texture and traditional pot pie essence.
- Serve immediately while hot, ensuring each portion includes a balanced mix of chicken, vegetables, and rich, creamy broth.
Notes
- Customize chicken by using rotisserie or leftover roasted chicken for quicker preparation and deeper flavor profile.
- Swap dairy milk with plant-based alternatives like almond or oat milk to create a creamy, lactose-free version suitable for dietary restrictions.
- Control soup thickness by adjusting flour quantity – less flour creates lighter consistency, more flour produces heartier texture.
- Enhance nutritional value by incorporating additional vegetables like diced potatoes, spinach, or butternut squash for extra nutrients and color variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Amanda Bennett
Recipe Curator & Culinary Educator
Expertise
Baking and Pastry Arts, Recipe Testing and Development, Culinary Instruction, Food Styling and Photography
Education
Asheville-Buncombe Technical Community College, Asheville, NC
Diploma in Culinary Arts
Emphasized practical cooking skills, nutrition, and kitchen management.
Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Professional Pastry Arts
Specialized in baking techniques, dessert presentation, and flavor profiling
Amanda’s roots run deep in the Southern hills, where every meal started fresh from the garden and every dessert came with a story. She trained at Asheville-Buncombe Technical Community College and sharpened her pastry skills at the Cambridge School of Culinary Arts, blending classic technique with everyday charm.
At The Liffey, Amanda’s passion is making baking and home cooking feel natural and joyful. She’s all about single recipes that are simple enough for a busy afternoon, but special enough to make someone’s day a little sweeter.