March 14 2025

Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tablespoons butter (or olive oil); 1 small onion (diced); 2 cloves garlic (minced); 2 medium carrots (diced); 2 celery stalks (diced); 1/3 cup all-purpose flour (for thickening); 4 cups chicken broth (low sodium preferred); 2 cups cooked chicken (shredded (rotisserie chicken works great)); 1 cup frozen peas; 1 cup frozen corn; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1 cup milk (or half-and-half for extra richness); 1/2 cup heavy cream (optional but makes it extra creamy); Biscuits or pie crust pieces (for that classic pot pie touch); Fresh parsley (for garnish); Make it dairy-free: Swap butter for olive oil and use coconut milk instead of dairy.; Gluten-free option: Use cornstarch instead of flour to thicken.; Vegetarian twist: Skip the chicken and use mushrooms or potatoes for a hearty swap.

Khemit Dinner Recipes 0

Hello! Let’s talk about comfort food today. You know those meals that just feel like a warm hug, right? That’s exactly what this Chicken Pot Pie Soup is all about.

It’s like your favorite chicken pot pie, but in a rich, creamy soup form—no rolling out pie dough, no fancy steps, just straight-up deliciousness in a bowl.

Now, let’s get into it—you and me, making the ultimate bowl of comfort food. Sounds good, right? Let’s doo this!

But first,

Why You Need to Make This Soup

Some recipes just hit differently, and this one? It’s a total game-changer. If you love comfort food but don’t want to spend hours in the kitchen, this is for you.

✔ It’s Quick! You’ll have this creamy, soul-warming soup on the table in about 40 minutes. That’s faster than baking a whole chicken pot pie, and way less work!

✔ No Fussy Ingredients. Everything in this recipe is simple—chicken, veggies, broth, and cream. You probably have most of it in your kitchen already.

✔ One Pot Wonder. Less mess, fewer dishes, and all the flavors come together beautifully in just one pot.

✔ Creamy, Cozy, and So Satisfying. The thick, velvety broth coats every bite, making this soup feel like a warm hug in a bowl.

✔ Kid-Friendly & Crowd-Pleasing. Picky eaters? No problem. This soup has that classic, homemade taste everyone loves. Even the toughest critics will ask for seconds.

✔ Great for Meal Prep. Make a big batch, store leftovers in the fridge, and enjoy it all week. It tastes even better the next day!

So, if you need a meal that’s comforting, easy, and guaranteed to make everyone happy around the table, this Chicken Pot Pie Soup is going to do just that. Let’s get cooking!

Ingredients You Will Need

For the Soup:

2 tablespoons butter (or olive oil)
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/3 cup all-purpose flour (for thickening)
4 cups chicken broth (low sodium preferred)
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup frozen peas
1 cup frozen corn
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley

For Creaminess:

1 cup milk (or half-and-half for extra richness)
1/2 cup heavy cream (optional but makes it extra creamy)

Optional Toppings:

Biscuits or pie crust pieces (for that classic pot pie touch)
Fresh parsley (for garnish)

Key Substitutions:

Make it dairy-free: Swap butter for olive oil and use coconut milk instead of dairy.
Gluten-free option: Use cornstarch instead of flour to thicken.
Vegetarian twist: Skip the chicken and use mushrooms or potatoes for a hearty swap.

Step-by-Step Cooking Instructions

Melt the Butter: In a large pot, melt your butter over medium heat. Watch it bubble up—it’s a fun start!
Sauté Onions & Garlic: Toss in the diced onion and minced garlic. Stir until they turn soft and a bit golden. It’s like they’re warming up for a big hug.
Add Carrots & Celery: Mix in the diced carrots and celery. Cook for 3-4 minutes until they begin to soften. No need to rush—good things take time.
Make the Roux: Sprinkle in the flour evenly over the veggies. Stir well so everything gets a light dusting, and let it cook for about 1 minute. This step gives your soup that lovely, thick texture.
Pour in Chicken Broth: Slowly add the chicken broth while stirring constantly to keep things smooth. Bring the mixture to a gentle simmer. You’ll see the magic start to happen!
Stir in Chicken & Veggies: Add the shredded chicken, frozen peas, frozen corn, salt, pepper, thyme, and parsley. Give it all a good stir—it’s a party in there!
Let it Simmer: Allow the soup to simmer for about 10 minutes. This is the perfect time to set the table or even do a little happy dance.
Add the Cream: Pour in the milk and heavy cream. Stir well and let the soup heat through for another 2 minutes. Now it’s getting extra creamy!
Taste and Adjust: Give it a taste. Need a bit more salt or pepper? Adjust as you like.
Serve and Enjoy: Ladle your soup into bowls. Top with biscuits or pie crust pieces if you’re feeling extra. Sit back, relax, and enjoy your bowl of cozy comfort!

Common Mistakes to Avoid

Skipping the Roux (Flour Step)

If you don’t cook the flour for at least a minute, your soup might taste weirdly “floury.” Stir it well and let it cook before adding broth!

Lumpy Soup Syndrome

Pouring all the broth in at once can lead to clumps. Add it slowly, stirring constantly like you’re conducting a soup orchestra.

Overcooking the Veggies

Nobody wants mushy carrots! Keep an eye on them and cook until just tender—they’ll continue to soften in the hot soup.

Using Unseasoned Chicken

If your chicken is bland, your soup will be too. Rotisserie chicken is a great hack for extra flavor, or you can season your chicken before cooking!

Forgetting to Taste and Adjust

Seasoning is not one-size-fits-all. Always taste before serving—a pinch more salt or pepper can make a huge difference!

Adding Dairy Too Soon

Milk and cream can curdle if boiled. Lower the heat before adding them, and just warm through—no one wants chunky soup (unless it’s intentional).

Variations & Customizations

Keto-Friendly Version

Skip the flour and thicken the soup with cream cheese or a little xanthan gum.
Swap out the carrots and corn (higher in carbs) for chopped zucchini or cauliflower.
Use unsweetened almond milk instead of regular milk for fewer carbs.

Spicy Version

Add ½ teaspoon of cayenne pepper or a few dashes of hot sauce.
Toss in some diced jalapeños when sautéing the onions.
Garnish with crushed red pepper flakes or a swirl of spicy sriracha for extra heat.

Vegetarian

Ditch the chicken and use mushrooms or chickpeas for protein.
Use vegetable broth instead of chicken broth.
Add extra veggies like diced potatoes, green beans, or bell peppers for more flavor.

Serving & Presentation Tips

Choose the Right Bowl

A deep, wide bowl works best—it keeps the soup warm and makes it easy to scoop up all the goodness.
If you’re feeling fancy, serve it in a bread bowl for an extra cozy touch.

Add the Crunch

Classic: Top with a flaky biscuit or a piece of baked pie crust for that real pot pie feel.
Fun Option: Crumble some buttery crackers or add a handful of crispy croutons.
Low-Carb Idea: Sprinkle parmesan crisps or toasted almond slivers for texture.

Garnish

Sprinkle fresh chopped parsley or thyme on top—it adds color and a fresh pop of flavor.
A tiny drizzle of cream swirled on top makes it look restaurant-quality.
Feeling bold? A pinch of smoked paprika adds a warm, inviting touch.

Serve It Hot & Fresh

This soup is best served immediately while it’s warm and creamy.
If making ahead, reheat on low heat and stir often to keep it smooth.

Bonus Tip: Pair It Up!

Serve with a side salad for a fresh contrast.
Pair with a warm grilled cheese sandwich for the ultimate comfort meal.
A glass of white wine or hot apple cider makes a perfect cozy pairing.

Storage & Freezing

Refrigerating Leftovers

✔ Cool it down first – Let the soup come to room temperature before storing.
✔ Use an airtight container – Keeps it fresh and prevents fridge odors from sneaking in.
✔ Store for up to 4 days – Reheat on low heat to keep the creamy texture intact.

💡 Reheating Tip: The soup thickens in the fridge! Add a splash of broth or milk while reheating to bring it back to the perfect consistency.

Freezing for Later

✔ Skip the dairy if freezing – Cream and milk don’t freeze well and can separate. If you plan to freeze, make the soup without dairy and add it when reheating.

✔ Use freezer-safe containers – Leave a little space at the top since liquid expands when frozen.
✔ Freeze for up to 3 months – Label it so you don’t forget what’s inside!

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a huge time-saver and adds extra flavor. Just shred it and toss it in near the end.

2. Can I make this soup in a slow cooker?

Yep! Sauté the veggies first, then throw everything (except the dairy) into the slow cooker on low for 6 hours or high for 3 hours. Stir in the milk or cream at the end.

3. How do I make it gluten-free?

Use gluten-free flour for thickening or swap it out for cornstarch (mix 2 tablespoons with a little broth before adding). Also, double-check your broth label!

4. Can I use frozen vegetables instead of fresh?

Totally! Just toss them in frozen—no need to thaw. They may cook a little faster, so keep an eye on them.

5. Why is my soup too thick?

That happens as it sits! Just add a little more broth or milk while reheating until you get the right consistency.

6. Can I make this dairy-free?

Yes! Use coconut milk or almond milk instead of dairy, and swap out the butter for olive oil. The flavor will be slightly different but still creamy and delicious.

7. What’s the best way to reheat leftovers?

Stovetop is best—heat on low, stirring often. If using a microwave, reheat in short 30-second bursts, stirring in between. Add a splash of broth or milk if needed!

Conclusion

And that’s it—Chicken Pot Pie Soup that’s creamy, cozy, and absolutely irresistible!

After one spoonful, you might start questioning why you ever settled for the frozen pot pies from the store. (Don’t worry, your secret’s safe with me. 😉)

Now it’s your turn! Try it out, make it your own, and share your version. Did you add extra spice? Go keto? Swap in a fun ingredient? Drop a comment or send a pic—I’d love to see how yours turns out!

Until then, grab a spoon and enjoy every bite… because leftovers? Not likely. 😆🍴

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