If you’re craving the cozy, comforting flavors of classic chicken pot pie but want something quicker and easier to devour, this Chicken Pot Pie Soup Recipe is about to become your new favorite weeknight savior. Imagine all the warmth and creaminess of that flaky, savory pie but in a luscious bowl that’s perfect for chilly evenings or anytime you need a delicious hug in soup form. Packed with tender shredded chicken, vibrant veggies, and a silky, herb-infused broth, this soup delivers every bit of comfort with less fuss. Trust me, once you make this, you’ll be wondering why you ever settled for anything less indulgent yet simple.
Ingredients You’ll Need
This recipe is delightfully straightforward, using a handful of kitchen staples that come together to create a rich, velvety soup bursting with flavor. Each ingredient plays a special role, from the butter and olive oil that build a savory base, to the tender veggies adding texture and sweetness, all topped with golden puff pastry or biscuits for that quintessential pot pie experience.
- Butter and olive oil: The perfect duo for sautéing your veggies and adding richness without being too heavy.
- Onion and garlic: These aromatics bring depth and a fragrant foundation to the soup.
- Carrots and celery: Classic pot pie veggies that lend sweetness and crunch for great texture contrast.
- All-purpose flour: Essential for creating the roux that thickens this soup into a creamy dream.
- Chicken broth: The savory liquid base that infuses the soup with heartiness and flavor.
- Milk and heavy cream: These add luscious creaminess and balance the savory elements perfectly.
- Cooked shredded chicken: Rotisserie chicken shines here for convenience and tender protein.
- Frozen peas and corn: Little bursts of sweetness and vibrant color that brighten every spoonful.
- Dried thyme: This herb lends a subtle earthiness that evokes the classic pot pie flavor.
- Salt and black pepper: Simple seasonings that enhance all the other flavors beautifully.
- Puff pastry or refrigerated biscuit dough: To bake on the side or on top, adding that irresistible flaky finish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Vegetables
Start by melting butter with olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, sliced carrots, and celery. Let these cook together until they’re tender and aromatic, about 5 to 6 minutes. This gentle sautéing brings out their natural sweetness and builds the flavor foundation your soup needs.
Step 2: Create the Roux
Sprinkle the flour over your softened veggies and stir continuously for 1 to 2 minutes. This step is key—it cooks out the raw flour taste and begins to thicken the soup. You’ll notice the mixture become a bit pasty; that’s exactly what you want for a silky texture later.
Step 3: Add the Liquids
Slowly whisk in the chicken broth to avoid lumps, followed by the milk and heavy cream. Stir constantly as the soup begins to take on a velvety consistency. This stage transforms your savory base into a creamy, inviting soup just waiting for the star ingredients.
Step 4: Mix in Chicken, Veggies, and Seasonings
Now it’s time for the shredded chicken, frozen peas, and corn to join the party. Sprinkle in the dried thyme along with salt and black pepper, then bring the soup to a gentle simmer. Let it cook untouched for 10 to 15 minutes while the flavors deepen and the soup thickens beautifully.
Step 5: Bake Puff Pastry or Biscuits
While your soup is simmering, pop your puff pastry sheets or refrigerated biscuit dough into the oven. Follow package instructions for a golden, flaky topping that will perfectly complement the creamy soup once served.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
To really elevate your Chicken Pot Pie Soup Recipe, think about sprinkling some freshly chopped parsley or thyme leaves on top for a pop of color and hint of freshness. A little cracked black pepper or a grating of sharp cheddar cheese can add an extra layer of indulgence. Don’t forget that flaky puff pastry or biscuit on the side—it’s perfect for dipping into that creamy goodness.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with a crisp green salad or some rustic bread to soak up every last bit of soup. For a heartier meal, roasted vegetables or a simple coleslaw add refreshing texture that complements the richness flawlessly.
Creative Ways to Present
If you’re entertaining, consider serving the soup in mini crocks topped with small puff pastry lids for a charming presentation. Alternatively, turn it into a cozy meal-in-a-bowl by spooning the soup into hollowed-out bread bowls or ramekins with individual biscuit tops. These little touches make it feel extra special and definitely photo-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Soup Recipe keeps incredibly well. Simply transfer it to an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen, making it just as delightful (or even more so) the next day.
Freezing
You can freeze this soup for longer storage, but keep in mind that the creaminess might slightly change texture upon thawing. Freeze in portioned containers, leaving room to stir before reheating. Avoid freezing the puff pastry or biscuit topping; bake those fresh when serving.
Reheating
Gently warm your leftover soup on the stovetop over medium-low heat, stirring often to prevent sticking and to re-emulsify the creamy broth. If it has thickened too much, add a splash of milk or broth to loosen it back up to the perfect spoonable texture.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Any cooked, shredded chicken works perfectly in this Chicken Pot Pie Soup Recipe, making it a great way to repurpose leftovers and save time.
Is it possible to make this soup gluten-free?
Yes, simply swap the all-purpose flour with cornstarch or a gluten-free flour blend and skip the puff pastry topping or use gluten-free biscuits. This way, you can enjoy the same comforting flavors without gluten.
Can I use fresh vegetables instead of frozen peas and corn?
Fresh peas and corn can be substituted if in season; just add them toward the end of the simmering process to keep their texture vibrant and sweet.
What can I substitute for heavy cream?
If you’re looking to lighten things up, half-and-half works great, or you can even use whole milk alone but expect a slightly thinner soup. The richness will be subtly less but still delicious.
How long does it take to make this Chicken Pot Pie Soup Recipe?
This recipe is wonderfully speedy, with about 10 minutes prep time and 25 minutes cooking time, coming together in just 35 minutes total—ideal for a comforting meal any day of the week.
Final Thoughts
There is something truly magical about a bowl of Chicken Pot Pie Soup Recipe that combines hearty ingredients with creamy, homey flavors. Whether you’re cozying up on a chilly night or serving friends and family, this soup feels like a warm embrace in every spoonful. I can’t wait for you to give it a try and see just how effortlessly satisfying it is—your new go-to comfort meal is just a pot and some simple ingredients away!
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
Chicken Pot Pie Soup is a creamy, comforting soup that combines tender shredded chicken, fresh vegetables, and a rich, velvety broth. Topped with golden puff pastry or biscuits, this hearty one-pot meal evokes the flavors of classic chicken pot pie in an easy-to-make soup form perfect for family dinners or cozy nights in.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 sheet puff pastry or refrigerated biscuit dough (baked separately, for serving)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt butter together with olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables become tender and fragrant.
- Make a Roux: Stir in the all-purpose flour to the vegetables and cook for 1 to 2 minutes. This creates a roux that will thicken the soup base.
- Add Liquids: Slowly whisk in the chicken broth to avoid lumps, followed by the milk and heavy cream. Stir the mixture continuously until smooth and combined.
- Simmer Soup: Add the shredded chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Bring the soup to a gentle simmer and cook for 10 to 15 minutes until thickened and creamy, stirring occasionally to prevent sticking.
- Bake Pastry or Biscuits: While the soup simmers, bake the puff pastry squares or refrigerated biscuits according to package instructions until golden and flaky.
- Serve: Ladle the hot soup into bowls and serve topped with the golden puff pastry or biscuits on the side for dipping. Enjoy this comforting, hearty dish.
Notes
- Substitute half-and-half for the milk and cream for a lighter option.
- Add diced potatoes for an even heartier version of the soup.
- To make this gluten-free, replace the all-purpose flour with cornstarch and omit the pastry topping.
- Using rotisserie chicken saves time and adds extra flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
