Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed; 2 tablespoons olive oil; 1 small onion, diced; 2 garlic cloves, minced; 3 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 6 cups chicken broth; 1 ½ cups heavy cream; 2 tablespoons all-purpose flour (or gluten-free flour for a GF option); 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 1 bay leaf; 1 ½ cups frozen or fresh potato cubes (optional, for extra heartiness); 2 tablespoons butter; Fresh parsley for garnish; 1 can refrigerated biscuit dough (or homemade if you prefer); 1 tablespoon butter, melted (for brushing the biscuits); Fresh parsley (for garnish)

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Introduction

Chicken Pot Pie Soup is a comforting, creamy, and heartwarming dish that takes all the delicious flavors of the classic chicken pot pie and transforms them into a cozy, easy-to-make soup. Imagine the rich and creamy filling of a traditional chicken pot pie, complete with tender chicken, hearty vegetables, and a savory broth, but in a more soothing, soupy form. This recipe is perfect for those chilly nights when you want the satisfaction of a chicken pot pie without the fuss of making a full pie crust. The soup has all the delicious ingredients you love—chicken, carrots, peas, potatoes, and a velvety cream sauce—without the extra work of baking a crust. Whether you’re cooking for a family dinner, prepping for lunch, or serving up something cozy for a cold evening, Chicken Pot Pie Soup is a surefire way to warm both your body and soul.

Why You’ll Love This Recipe

1. Comforting and Hearty

This soup combines the creamy richness of traditional chicken pot pie with the warmth of a hearty soup, making it perfect for chilly days or when you’re craving a comforting meal.

2. Easy to Make

Unlike traditional chicken pot pie, which involves baking, this soup is quick to prepare and doesn’t require a complicated crust. It’s the perfect easy dinner for busy nights.

3. All the Classic Flavors

The flavors of chicken, vegetables, and a creamy broth that make chicken pot pie so delicious are all present in this soup. It’s a simplified version of the classic, but just as satisfying.

4. Great for Leftovers

This soup makes excellent leftovers and can easily be reheated for another comforting meal. It also freezes well, so you can make a big batch and enjoy it later.

5. Customizable

Feel free to add or swap vegetables depending on what you have on hand. You can also make it gluten-free by using a gluten-free flour option and substituting the broth with a gluten-free alternative.

Ingredients

Boneless, skinless chicken breasts or thighs, diced
Olive oil or butter
Onion, diced
Carrots, sliced
Celery, diced
Potatoes, diced
Garlic, minced
Chicken broth or stock
Heavy cream or half-and-half
Frozen peas
Fresh thyme or dried thyme
Bay leaf
Salt and pepper
Flour (for thickening)
Parsley for garnish (optional)

Variations

Vegetarian Version: Skip the chicken and use a variety of vegetables like mushrooms, bell peppers, or even cauliflower. You can also add cooked lentils for protein.
Gluten-Free Version: Replace regular flour with a gluten-free flour blend or cornstarch for thickening the soup. Be sure to use gluten-free broth as well.
Make it Spicy: For a bit of heat, add some red pepper flakes, hot sauce, or a chopped jalapeño to the soup.
Use Rotisserie Chicken: For a shortcut, use pre-cooked rotisserie chicken to save time and add extra flavor.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced chicken and season with salt and pepper. Cook for 6-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add a bit more oil or butter if necessary, and sauté the diced onion, carrots, and celery for about 5 minutes, or until softened. Add the minced garlic and cook for another minute, stirring frequently.

Step 3: Make the Soup Base

Add the flour to the pot and stir to coat the vegetables. Let it cook for 1-2 minutes to form a roux, which will help thicken the soup. Slowly add the chicken broth, stirring constantly to avoid lumps. Bring the soup to a simmer.

Step 4: Add the Potatoes and Seasonings

Once the broth has thickened, add the diced potatoes, frozen peas, thyme, bay leaf, and more salt and pepper to taste. Let the soup simmer for 15-20 minutes, or until the potatoes are tender.

Step 5: Add the Cream and Chicken

Once the potatoes are cooked through, add the heavy cream (or half-and-half) to the pot, followed by the cooked chicken. Stir everything together and let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld.

Step 6: Adjust Seasoning and Serve

Taste the soup and adjust the seasoning as needed. Remove the bay leaf and serve the soup hot, garnished with fresh parsley if desired.

Tips for Making the Recipe

Thicken the Soup to Your Liking: If the soup is too thin, you can make a slurry by mixing a bit of flour with cold water and adding it to the soup. Alternatively, cook the soup a bit longer to reduce it and concentrate the flavors.
Don’t Overcook the Vegetables: Keep an eye on the cooking time for the vegetables, particularly the potatoes, to ensure they don’t become too mushy.
Use Bone-In Chicken for More Flavor: For extra richness, consider using bone-in chicken thighs. You can remove the bones after cooking and shred the meat into the soup.
Leftover Rotisserie Chicken: This is a great shortcut for the chicken part of the recipe. Just shred the meat and add it in when you’re making the soup base.

How to Serve

Chicken Pot Pie Soup is delicious on its own, but you can make the meal even more satisfying by pairing it with crusty bread, a fresh salad, or a light side of roasted vegetables. For an extra pot-pie-like experience, serve the soup in individual ramekins and top it with puff pastry before baking for a homemade twist.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat it gently on the stove, adding extra broth or cream if needed.

Freezing

You can freeze Chicken Pot Pie Soup, but the cream may separate slightly when reheating. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It will last in the freezer for up to 3 months. To reheat, thaw the soup in the fridge overnight, then warm it on the stove. You may need to add extra broth to restore the consistency.

Reheating

To reheat the soup, gently warm it on the stove over medium-low heat. Stir occasionally and add additional liquid if necessary to get the desired consistency.

FAQs

1. Can I use rotisserie chicken for this soup?

Yes! Rotisserie chicken is a great shortcut for this soup. Just shred the chicken and add it after making the soup base.

2. Can I use a different type of cream?

You can use half-and-half, whole milk, or even a dairy-free cream option like coconut milk or almond milk if you prefer a lighter or dairy-free version of the soup.

3. How can I make this soup vegetarian?

For a vegetarian version, replace the chicken with extra vegetables like mushrooms, cauliflower, or chickpeas, and use vegetable broth instead of chicken broth.

4. Can I freeze Chicken Pot Pie Soup?

Yes, you can freeze it. However, the cream may separate slightly upon reheating. To reheat, simply add extra broth and stir until smooth.

5. Can I add dumplings to the soup?

Yes! You can add small dumplings by spooning dough onto the surface of the simmering soup and letting them cook through. This will give the soup a more traditional pot pie feel.

6. How do I store leftovers?

Let the soup cool to room temperature before storing in an airtight container. It will last for 3-4 days in the fridge.

7. How can I make this soup spicier?

Add red pepper flakes, cayenne pepper, or a chopped jalapeño to spice up the soup. Adjust the heat to your liking.

8. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be a great substitute for regular potatoes and will add a bit of sweetness to the soup.

9. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables like peas, carrots, and corn work well in this soup. They’re convenient and cook quickly, making them a great option for busy days.

10. How do I keep the soup creamy without making it too thick?

Add the cream at the end of cooking and adjust the consistency with more chicken broth if needed. This will keep the soup creamy but not overly thick.

Conclusion

Chicken Pot Pie Soup is a comforting, creamy, and easy-to-make dish that brings all the flavors of a classic chicken pot pie into a cozy soup form. It’s perfect for weeknight dinners, family meals, or anytime you want a bowl of warmth and comfort. Whether served on its own or paired with a side of crusty bread, this soup is sure to become a family favorite. Plus, it’s versatile enough to customize with different vegetables, proteins, or seasonings to suit your taste. Enjoy the rich, savory flavors and make this soup your new go-to comfort food.