If you are craving something comforting, hearty, and absolutely soul-warming, let me introduce you to the Creamy Chicken Pot Pie Soup Recipe. This dish is everything you love about a classic chicken pot pie, reimagined as a rich, velvety soup that’s perfect for any day you want to wrap yourself in cozy flavors. Picture tender chicken, fresh veggies, creamy broth, and just the right hint of herbs all coming together in one bowl of pure happiness. Trust me, once you try this recipe, it’s going to become your go-to comfort food when you need a little extra love in your kitchen.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a key role in building the rich flavor profile, perfect texture, and vibrant color that make this soup so memorable. From the creamy butter to the fresh vegetables and savory chicken stock, each component adds its own magic to the pot.
- 7 tbsp butter: I like Kerrygold unsalted butter for its creamy richness that enhances every bite.
- 1 cup onion (diced): Adds sweetness and depth when sautéed until soft and fragrant.
- 2 carrots: Provide color, a natural sweetness, and a satisfying crunch.
- 2 celery stalks: Bring subtle earthiness and balance to the flavor.
- 4 cloves garlic (freshly minced): Essential for aromatic warmth and a touch of zest.
- 1/2 cup flour: King Arthur all-purpose flour works best to thicken the broth to a luscious consistency.
- 5 cups chicken stock: Swanson unsalted lets you control the salt perfectly for a clean base.
- 1 tsp salt: Enhances all the flavors without overpowering.
- 3/4 tsp pepper: Adds just a bit of heat and complexity.
- 1 lb potatoes (peeled and cut into 1/2-inch cubes): Tender and hearty, they give the soup a velvety texture.
- 1 bay leaf: Infuses an earthy, savory note as the soup simmers.
- 1 tsp dried thyme: This herb brings warmth and a slight floral hint that complements the chicken.
- 1 cup peas: Adds pops of sweetness and vibrant green color.
- 1 cup corn: Sweetness and texture that brighten each spoonful.
- 3/4 cup cream: Makes the broth extra creamy, indulgent, and rich.
- 4 cups chicken (shredded or bite-sized pieces): The star protein that makes this soup satisfying and hearty.
- 1/4 cup parsley: Fresh and bright, it’s perfect for finishing the soup with a burst of color and freshness.
How to Make Creamy Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and cook until everything is softened and fragrant – about 5 to 7 minutes. Then add the freshly minced garlic and stir for another 1 to 2 minutes. This base is where all the magic starts, as those veggies build the flavor foundation for the soup.
Step 2: Create the Roux
Sprinkle the flour over the softened vegetables and stir constantly for 2 to 3 minutes. This step cooks out the raw flour taste and thickens the broth later on. Keep stirring to prevent any lumps – you want a smooth, golden mixture that will make your soup deliciously creamy.
Step 3: Add the Stock and Seasonings
Now slowly whisk in the chicken stock while stirring to combine seamlessly with the roux. Add the salt, pepper, bay leaf, and dried thyme at this stage. Bring the soup to a gentle boil, then reduce to a simmer where the flavors meld beautifully as the potatoes cook through – about 15 minutes until they’re fork-tender.
Step 4: Add the Veggies and Chicken
Stir in the peas, corn, and tender chicken pieces. Continue cooking just until everything is heated through and the soup is thick and luscious. The cream is added last to take the broth from good to outrageously creamy and smooth. Finally, sprinkle in the fresh parsley for a fresh burst of flavor right before serving.
How to Serve Creamy Chicken Pot Pie Soup Recipe
Garnishes
Nothing elevates this soup more than thoughtful garnishes. A sprinkle of fresh parsley is a must, but you can also add crispy crumbled bacon or a handful of shredded cheddar for extra comfort vibes. A dash of smoked paprika or freshly cracked black pepper on top can add a wonderful finishing touch that wakes up each spoonful.
Side Dishes
This soup is rich enough to stand alone, but pairing it with buttery garlic bread or a crisp green salad creates a complete meal. Flaky biscuits or even a warm crusty baguette dipped right into the broth turn this dinner into a delightful experience. These sides complement the warmth and heartiness of the soup without stealing the spotlight.
Creative Ways to Present
For a charming family feast or a casual dinner party, serve the Creamy Chicken Pot Pie Soup Recipe in hollowed-out bread bowls. This adds a rustic touch and extra texture to each bite. You can also ladle it over mashed potatoes for a unique twist or top it with a flaky puff pastry square for a pot pie vibe in soup form — so memorable and fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate. It will keep beautifully for up to 4 days. Because the potatoes soak up quite a bit of broth, you might want to add a splash of chicken stock or water when reheating to loosen it back up to a lovely soup consistency.
Freezing
This soup freezes well, making it a perfect make-ahead meal. Portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove with a bit of extra stock or cream to restore its creamy texture.
Reheating
Reheat the soup slowly over medium-low heat, stirring frequently to prevent sticking. Add extra chicken stock or cream as needed if it becomes too thick. Avoid microwaving at high power to keep the flavors and textures at their best. A gentle simmer brings it back just like fresh.
FAQs
Can I use leftover cooked chicken for this soup?
Absolutely! Leftover chicken works perfectly and actually saves time. Just add it during the final cooking stage to warm through without drying it out.
Is this soup gluten-free?
The recipe calls for all-purpose flour to thicken the broth, but you can easily substitute with a gluten-free flour blend or cornstarch slurry to keep it gluten-free without sacrificing creaminess.
Can I make this soup vegetarian?
Yes! Swap the chicken and chicken stock for vegetable stock and hearty veggies or plant-based chicken substitutes. Use the same method for a comforting vegetarian pot pie soup.
How thick should the soup be?
This soup strikes a balance between creamy and brothy—it should coat the back of a spoon but still be easy to ladle. Adjust flour and liquid amounts to get your desired consistency.
What can I add to make the soup more flavorful?
Adding fresh herbs like rosemary or sage can deepen the flavor. A splash of white wine or a small pinch of nutmeg also complements the creamy base beautifully.
Final Thoughts
If you’re looking for a dish that feels like a warm hug, the Creamy Chicken Pot Pie Soup Recipe is your answer. It’s a cozy, satisfying bowl that brings all the nostalgic flavors of chicken pot pie with the ease of a comforting soup. I can’t wait for you to try it and make it your own favorite for chilly evenings or anytime you need a bit of delicious comfort on your plate.
Print
Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Delicious Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a hearty and creamy soup. Packed with tender chicken, fresh vegetables, and a rich, creamy broth, it’s a perfect cozy meal for any time of the year.
Ingredients
Vegetables & Aromatics
- 1 cup onion, diced into 1/2-inch pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, freshly minced
- 1 lb potatoes, peeled and cut into 1/2-inch cubes
- 1 cup peas
- 1 cup corn
- 1/4 cup parsley, chopped
Wet Ingredients & Broth
- 7 tbsp unsalted butter (Kerrygold preferred)
- 5 cups chicken stock (Swanson unsalted preferred)
- 3/4 cup cream
Dry Ingredients & Seasonings
- 1/2 cup all-purpose flour (King Arthur preferred)
- 1 tsp salt
- 3/4 tsp black pepper
- 1 bay leaf
- 1 tsp dried thyme
Protein
- 4 cups cooked chicken, shredded or cut into 1-inch bite-sized pieces
Instructions
- Prepare the Vegetables: Dice the onion, carrots, celery, and potatoes into uniform pieces. Mince the garlic finely. Set aside the peas, corn, and chopped parsley for later.
- Sauté the Aromatics: In a large pot, melt 7 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened but not browned. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 2-3 minutes to cook off the raw flour taste and form a roux that will thicken the soup.
- Add the Broth and Seasonings: Gradually whisk in 5 cups of chicken stock to avoid lumps. Add the peeled and cubed potatoes, 1 teaspoon salt, 3/4 teaspoon pepper, 1 bay leaf, and 1 teaspoon dried thyme. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Vegetables and Cream: Stir in 1 cup of peas and 1 cup of corn. Then pour in 3/4 cup of cream to enrich the broth, stirring to incorporate evenly. Let it simmer for an additional 5 minutes to warm through.
- Add the Chicken: Toss in 4 cups of shredded or bite-sized cooked chicken pieces. Stir to mix and heat the chicken thoroughly, about 3-5 minutes.
- Finish the Soup: Remove the bay leaf. Add the chopped parsley for a fresh pop of flavor. Taste and adjust salt and pepper as needed. Serve hot, enjoying the creamy, hearty flavors of a classic chicken pot pie in soup form.
Notes
- Use unsalted stock and adjust salt to control sodium levels in the soup.
- For a thicker soup, let it simmer a bit longer or add a slurry of flour and water before adding the cream.
- Shredded rotisserie chicken works well for convenience and flavor.
- Fresh peas and corn can be substituted with frozen if fresh are unavailable; just ensure they are thawed before adding.
- For a dairy-free version, substitute cream with full-fat coconut milk or a plant-based cream alternative.
