Cozy Chicken Pot Pie Soup Recipe: A Hearty Comfort Classic

Warm comfort comes alive in this hearty chicken pot pie soup that bridges classic comfort food with contemporary culinary creativity.

Chunks of tender chicken nestle among creamy vegetables in a luxurious broth that whispers home-cooked memories.

Velvety potatoes and sweet carrots add delightful texture to each spoonful.

Fragrant herbs dance through the soup, creating layers of rich, satisfying flavor.

Perfectly seasoned and incredibly simple to prepare, this recipe brings restaurant-quality dining directly to your kitchen.

Cozy up with a bowl and savor every single delicious bite – your taste buds will thank you.

What Makes Chicken Pot Pie Soup a Comforting Meal

• Comfort Food Champion: Transforms the classic chicken pot pie into a hearty, spoonable soup that delivers all the nostalgic flavors without the complex pastry-making process.
• Quick Kitchen Magic: Requires minimal prep and cooking skills, making it perfect for home cooks who want a delicious meal without spending hours in the kitchen.
• Crowd-Pleasing Versatility: Adaptable for different dietary preferences by easily swapping ingredients like using plant-based milk or adding extra vegetables for more nutrition.
• One-Pot Wonder: Simplifies meal preparation by using a single pot, reducing cleanup time and making it an ideal solution for busy weeknight dinners or casual gatherings.

Ingredients Needed for Rich Chicken Pot Pie Soup

• Chicken: A hearty protein that provides the core flavor and substance of the soup.
• Chicken Broth: Serves as the liquid base that enhances the overall taste and provides depth to the soup.
• Milk and Heavy Cream: Create a rich and creamy texture that makes the soup luxurious and comforting.

• Onions, Carrots, Celery: A classic mirepoix combination that builds a robust flavor foundation for the soup.
• Garlic: Adds a warm and aromatic note that complements the chicken and vegetables.
• Peas, Corn: Provide additional texture and sweetness to the soup.

• Flour: Helps to thicken the soup and create a smooth, velvety consistency.
• Butter: Adds richness and helps to sauté the vegetables.
• Thyme: Introduces a subtle, earthy herb flavor that pairs well with chicken.
• Salt and Pepper: Essential seasonings that enhance and balance the overall taste of the soup.

How to Prepare Chicken Pot Pie Soup

Step 1: Warm Up The Pot

• Onions
• Carrots
• Celery

Sauté these veggies until they become soft and slightly translucent, stirring occasionally for about 5 minutes.

Step 2: Awaken The Garlic

Drop in minced garlic and let it dance in the pot for one minute, releasing its aromatic magic and infusing the vegetables with rich flavor.

Step 3: Create A Silky Base

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

Cook for 2-3 minutes until the flour turns a light golden brown, which helps eliminate any raw flour taste.

Step 4: Pour And Whisk

Slowly pour in chicken broth while whisking continuously.

This technique prevents any pesky lumps from forming and ensures a smooth, creamy texture.

Step 5: Build The Creamy Layers

• Milk
• Heavy cream
• Thyme
• Salt
• Pepper

Bring the mixture to a gentle simmer, stirring occasionally until it thickens and becomes velvety smooth.

Step 6: Welcome The Protein And Extras

• Shredded chicken
• Peas
• Corn

Cook for 5-7 minutes until everything is heated through and bubbling with comfort.

Step 7: Final Touch And Serve

Taste and adjust seasonings as needed.

Ladle the soup into bowls and serve piping hot. For an extra treat, add a side of flaky pie crust or warm biscuits.

Tips for Creamy Texture and Balanced Flavors

• Replace heavy cream with half-and-half or whole milk for a lighter version of the soup.
• Use rotisserie chicken for a quick and flavorful protein option that saves time in the kitchen.
• Swap frozen vegetables with fresh seasonal produce to enhance the soup's nutritional value and flavor profile.
• Create a gluten-free version by using cornstarch instead of flour as a thickening agent and serving with gluten-free pie crust or crackers.
• Add extra herbs like rosemary or sage to boost the soup's aromatic depth and create a more complex taste experience.

Variations to Try for This Pie Soup

• Vegetarian Pot Pie Soup: Replace chicken with plant-based protein like tofu, tempeh, or chickpeas. Use vegetable broth instead of chicken broth for a hearty meat-free version.
• Gluten-Free Adaptation: Substitute all-purpose flour with cornstarch or gluten-free flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly meal.
• Dairy-Free Option: Swap milk and heavy cream with unsweetened almond milk or coconut cream. Use olive oil instead of butter to maintain creamy texture while keeping it dairy-free.
• Low-Carb Alternative: Skip the peas and corn, add extra low-carb vegetables like cauliflower or zucchini. Replace flour thickener with xanthan gum or cream cheese for a keto-friendly approach.

Serving Ideas for Hearty Soups

• Comfort Corner Companion: Pair this creamy soup with a flaky, buttery pie crust triangle for a delightful crunch that complements the smooth texture.
• Rustic Family Platter: Serve in individual bread bowls made from sourdough, letting guests scoop up every last delicious drop of the hearty soup.
• Gourmet Topping Extravaganza: Sprinkle crispy bacon bits, chopped fresh chives, and a dollop of sour cream on top to elevate the soup's rich flavors and add exciting layers of taste and texture.
• Weeknight Wellness Bowl: Accompany the soup with a light, crisp green salad dressed in a tangy vinaigrette to balance the soup's creamy richness and provide a fresh counterpoint.

Storage Advice for Chicken Pot Pie Soup

• Refrigerate leftover soup in an airtight container for up to 3-4 days, keeping it fresh and tasty.
• Cool the soup completely before storing to prevent bacterial growth and maintain its delicious flavor.
• Transfer soup to freezer-safe containers, leaving some space at the top, and freeze for up to 2-3 months for future enjoyment.
• Reheat refrigerated soup gently in a pot over medium-low heat, stirring occasionally to prevent scorching and maintain creamy consistency.

FAQs

• Can I use frozen vegetables instead of fresh?

Yes, you can use frozen mixed vegetables. Just add them directly to the soup and cook until heated through. Thaw them first to prevent excess water.

• What type of chicken works best for this recipe?

Rotisserie chicken or leftover roasted chicken are excellent choices. You can also use boiled or grilled chicken breasts, shredded finely.

• Is this soup freezer-friendly?

Yes, you can freeze the soup without the pie crust or biscuits. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

• How can I make this soup healthier?

Use low-fat milk instead of heavy cream, reduce butter, and add more vegetables. You can also use whole wheat flour for added nutrition.

Easy Chicken Pot Pie Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty chicken pot pie soup blends comfort classics with creamy elegance. Home cooks can savor this rich, satisfying meal that brings warmth to winter dinner tables and delights waiting palates.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 cups shredded chicken

Vegetables:

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn

Liquids and Seasonings:

• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste

Optional:

• Pie crust or biscuits for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat butter in a large pot over medium temperature until melted and bubbling.
2. Sauté onions, carrots, and celery until vegetables become translucent and slightly tender, approximately 4-5 minutes.
3. Introduce minced garlic and cook for 30-45 seconds, releasing aromatic flavors without burning.
4. Dust vegetables with flour, continuously stirring to create a light golden roux that will thicken the soup base.
5. Slowly incorporate chicken broth, whisking meticulously to prevent lumps and create a smooth liquid consistency.
6. Pour in milk and heavy cream, blending with thyme, salt, and pepper. Simmer gently, stirring periodically until mixture reaches a creamy, slightly thickened texture.
7. Fold in shredded chicken, sweet peas, and corn kernels. Maintain gentle heat for 5-6 minutes, allowing ingredients to warm thoroughly and meld flavors.
8. Taste and fine-tune seasoning with additional salt and pepper as needed.
9. Ladle soup into warm bowls and accompany with crispy pie crust croutons or warm buttermilk biscuits for a comforting meal.

Notes

• Use unsalted butter to control sodium levels and adjust salt accordingly during seasoning.
• Dice vegetables uniformly for consistent cooking and texture throughout the soup.
• Slowly whisk broth to prevent flour lumps and achieve smooth, silky consistency.
• Low-fat alternatives like half-and-half or whole milk can replace heavy cream for lighter version.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 55 mg