If you have been craving the ultimate comfort food that warms you from the inside out, look no further than this Chicken Pot Pie Soup Recipe. It captures every cozy element of a traditional chicken pot pie but in a delightful, slurpable form that’s perfect for chilly evenings or anytime you want a nourishing bowl of happiness. Creamy, hearty, and packed with tender chicken and garden-fresh vegetables, this soup elevates simple ingredients into a soul-satisfying meal that feels like a big, warm hug. Get ready to discover a new family favorite that’s unbelievably easy to make and endlessly comforting.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Pot Pie Soup Recipe is surprisingly simple, and each one plays a vital role in building the rich, comforting layers of flavor and texture you’ll love. From the silky butter and fragrant onions to the tender chunks of chicken and vibrant veggies, every component complements the others beautifully.
- Butter: Four tablespoons add a luscious base for sautéing and a creamy finish to the soup’s broth.
- Onion: One medium, chopped finely to provide a sweet, savory foundation with subtle crunch.
- Garlic: Two cloves minced bring a fragrant warmth and depth to each spoonful.
- All-purpose flour: A quarter cup to thicken the broth just right, giving the soup its rich texture.
- Chicken broth: Four cups serve as the flavorful liquid canvas that ties all ingredients together.
- Milk: Two cups add creaminess without overpowering the natural flavors.
- Cooked chicken: Two cups shredded provide hearty protein and tender bites throughout the soup.
- Frozen mixed vegetables: Two cups including peas, carrots, and corn add a pop of color and fresh sweetness.
- Potatoes: Two diced, they contribute a fluffy, starchy heartiness essential for the pot pie experience.
- Dried thyme: One teaspoon imparts an earthy, herbal note that rounds out the soup’s flavor profile.
- Salt and pepper: To taste, enhancing every ingredient naturally.
- Fresh parsley: Optional, for garnish and a burst of vibrant green freshness.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat, which creates the perfect base for flavor. Add the chopped onions and cook them gently until they become translucent and tender, releasing their natural sweetness. Follow up by stirring in the minced garlic for just a minute, allowing its warm aroma to infuse beautifully into the butter and onions.
Step 2: Build the Roux and Add Liquids
Sprinkle the flour into the pot gradually, stirring constantly to make a smooth roux. This will thicken the soup so that it has that creamy, comforting texture you expect from this classic dish. After about two minutes of cooking the flour, slowly whisk in the chicken broth and milk until the mixture is perfectly smooth and starting to bubble gently.
Step 3: Add the Hearty Ingredients
Next, stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring this delicious medley up to a boil to activate the potatoes’ starch and soften the vegetables. Once boiling, reduce the heat to a gentle simmer and cook until the potatoes are tender and everything melds into a velvety, hearty soup.
Step 4: Season and Garnish
Season the soup generously with salt and pepper to bring all the flavors together. For that final touch of freshness and color, sprinkle chopped fresh parsley on top—though it’s optional, it really brightens the whole presentation and adds a lovely aroma.
Step 5: Serve and Enjoy
Ladle the soup into bowls while it’s hot, ready to warm you up from your very first spoonful. This Chicken Pot Pie Soup Recipe is all about cozy comfort in a bowl, perfect for sharing or savoring quietly on your own.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
While the parsley is a classic, don’t hesitate to add a sprinkle of shredded cheddar or a dollop of sour cream for extra richness. Crushed crackers or crispy croutons sprinkled on top add a delightful crunch that contrasts beautifully with the silky soup.
Side Dishes
Pair this comforting soup with a fresh crisp salad or warm crusty bread to complete the meal. A light Caesar or garden salad works wonderfully, balancing the soup’s creamy richness with some leafy greens.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for an eye-catching and edible container that adds an extra dose of comfort. You can also top individual servings with mini puff pastry lids, mimicking a traditional pot pie experience right from the bowl.
Make Ahead and Storage
Storing Leftovers
This Chicken Pot Pie Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making leftovers just as tasty, if not better, the next day.
Freezing
If you want to save some for later, freeze the soup in freezer-safe containers for up to 2 months. Just be mindful that potatoes might change texture slightly when frozen, but reheated, the soup still tastes delicious and comforting.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much, thin it out with a splash of milk or broth to restore that perfect creamy consistency.
FAQs
Can I use fresh vegetables instead of frozen in this Chicken Pot Pie Soup Recipe?
Absolutely! Fresh vegetables can be used; just adjust simmering time slightly to ensure they become tender without overcooking.
Is it necessary to use cooked chicken or can I use raw chicken?
Cooked chicken is best for quick prep, but you can use raw chicken by adding it early in the cooking process to ensure it cooks thoroughly and remains tender.
Can I make this soup dairy-free?
Yes, substitute the milk with unsweetened almond or oat milk and use dairy-free butter to keep that creaminess without dairy.
What can I use to thicken the soup if I don’t want to use flour?
Arrowroot powder or cornstarch mixed with cold water and whisked in can replace flour as a thickener, just add it toward the end of cooking and simmer until you reach the desired consistency.
Is this Chicken Pot Pie Soup Recipe freezer-friendly after adding potatoes?
It is freezer-friendly, but potatoes may become a bit grainy after freezing. To minimize this, slightly undercook the potatoes before freezing or add cooked potatoes fresh when reheating.
Final Thoughts
There’s something truly magical about this Chicken Pot Pie Soup Recipe that turns simple ingredients into a comforting, delicious experience that feels like home. Whether you’re feeding a family or just treating yourself, it’s straightforward to prepare and endlessly rewarding to eat. I encourage you to dive in, make it your own with your favorite tweaks, and savor every cozy, creamy spoonful.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Pot Pie Soup is a comforting and creamy dish packed with tender shredded chicken, mixed vegetables, and diced potatoes, all simmered in a savory broth with the rich flavors of butter, garlic, and thyme. A perfect twist on classic chicken pot pie, this soup provides all the heartiness with a lighter, easy-to-make format.
Ingredients
Sauce base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add the chopped onions and cook until they turn translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Create roux and add liquids: Sprinkle the all-purpose flour into the pot, stirring continuously for about 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth and milk, mixing until the sauce is smooth and begins to thicken.
- Add main ingredients and simmer: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered until the potatoes are tender, approximately 15-20 minutes.
- Season and garnish: Season the soup with salt and pepper to taste. If desired, sprinkle freshly chopped parsley over the top for added color and flavor.
- Serve: Ladle the hot soup into bowls and serve immediately while warm and comforting.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh, but cooking time may vary.
- Diced potatoes should be uniform in size for even cooking.
- If a thicker soup is preferred, continue simmering to reduce or add a slurry of flour mixed with water.
- For a dairy-free version, substitute milk with unsweetened almond or oat milk.
