Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup delivers all the flavors of the classic comfort food in a rich, creamy soup form. Packed with tender chicken, hearty vegetables, and a luscious broth, this dish is easy to make and pairs beautifully with biscuits or puff pastry for that traditional pot pie touch. It’s perfect for chilly nights or whenever you’re craving a cozy meal.

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 2 cups cooked chicken, shredded (rotisserie works well)
• 1 large potato, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• Salt and pepper to taste

Optional Toppings:

• Biscuits (store-bought or homemade)
• Puff pastry squares, baked until golden
• Chopped fresh parsley

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Melt the butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Create the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to coat.
2. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 3: Build the Broth

1. Gradually pour in the chicken broth while stirring to avoid lumps.
2. Add the diced potato, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
3. Cover and cook for 15–20 minutes, or until the potatoes are tender.

Step 4: Add the Chicken and Cream

1. Stir in the shredded chicken, milk (or cream), peas, and corn.
2. Simmer for another 5–7 minutes until heated through. Adjust seasoning as needed.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with a warm biscuit or puff pastry square.
2. Garnish with chopped parsley for a fresh touch.

Serving and Storage Tips

Serving:

• Perfect for: Cozy dinners, meal prep, or a comforting lunch.
• Portion size: This recipe serves 4–6.

Storage:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Avoid freezing, as the cream and potatoes may change texture. If freezing is necessary, omit the cream and add it after reheating.

Reheating:

• Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if the soup thickens.

Helpful Notes

• Chicken Options: Use leftover roast chicken, rotisserie chicken, or poached chicken for convenience.
• Thicker Soup: For a thicker consistency, mash some of the potatoes in the pot or add an extra tablespoon of flour to the roux.
• Vegetable Variations: Add mushrooms, green beans, or spinach for extra flavor and nutrition.
• Lighter Version: Use reduced-fat milk or skip the cream for a lighter soup.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Top with crispy fried onions or crushed crackers for added texture and flavor.”
• Chef Anthony’s Tip: “Add a splash of sherry or white wine to the broth for a gourmet twist.”
• Chef Lisa’s Tip: “Bake the biscuits directly on the soup in oven-safe bowls for a fun, pot pie-style presentation.”

Frequently Asked Questions

1. Can I make this soup gluten-free?

Yes! Use a gluten-free flour blend or cornstarch to thicken the soup.

2. Can I use raw chicken?

Absolutely. Dice raw chicken and add it with the potatoes to cook through before adding the cream.

3. What’s a good substitute for heavy cream?

Use whole milk, half-and-half, or a dairy-free alternative like coconut cream.

4. Can I add more vegetables?

Yes! Feel free to add zucchini, leeks, or sweet potatoes for extra variety.

5. How do I make the soup more filling?

Add cooked rice, egg noodles, or even dumplings to make it heartier.

6. Can I make this soup dairy-free?

Yes! Use plant-based milk and butter substitutes to keep it creamy.

7. What pairs well with this soup?

Serve with a side salad, garlic toast, or roasted vegetables for a complete meal.

8. Can I prepare this soup in advance?

Yes! The flavors deepen as it rests. Reheat gently to avoid overcooking the cream.

9. How long does this soup take to make?

From start to finish, this soup takes about 35–40 minutes.

10. What’s the best potato to use?

Russet or Yukon Gold potatoes work best because they hold their shape and add a creamy texture.