Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting twist on a classic favorite, combining tender chicken and vegetables in a creamy broth. It’s perfect for cozy evenings when you want rich flavors without the fuss of baking a pie.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup frozen peas
• 1/3 cup all-purpose flour
• 2 tbsp butter

Instructions

1. Step 1: Dice the chicken into bite-sized pieces and chop the carrots, celery, and onion evenly. Mince the garlic.
2. Step 2: In a large pot over medium heat, melt the butter and sauté the onions until translucent, about 3 to 4 minutes.
3. Step 3: Add the diced carrots and celery to the pot and cook until softened, approximately 5 minutes.
4. Step 4: Stir in the chicken pieces and minced garlic; cook until the chicken is no longer pink, about 5 to 7 minutes.
5. Step 5: Sprinkle the flour over the mixture and stir well. Cook for 1 to 2 minutes, then slowly add the chicken broth while stirring constantly until the soup thickens.
6. Step 6: Add the heavy cream, dried thyme, salt, and pepper. Stir to combine and heat through.
7. Step 7: Just before serving, stir in the frozen peas until warmed.

Tips & Variations

• For extra flavor, add a splash of white wine when sautéing the vegetables.
• Substitute the heavy cream with half-and-half for a lighter version.
• Use fresh peas instead of frozen when in season for a sweeter taste.
• Add cooked bacon or pancetta for a smoky twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken works well and saves cooking time. Add it after the vegetables have softened and skip the step of cooking raw chicken.

Is it possible to make this soup dairy-free?

Absolutely. Replace heavy cream with full-fat coconut milk or a dairy-free cream substitute, and ensure the butter is replaced with a plant-based alternative.

Chicken Pot Pie Soup Recipe

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★★★★★

4.6 from 72 reviews

This hearty Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and creamy broth into a comforting and satisfying meal. Inspired by classic chicken pot pie flavors without the crust, it’s perfect for cozy dinners and packed with wholesome ingredients.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken breasts, diced

Vegetables

• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas

Liquids & Dairy

• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tbsp butter (assumed for sautéing)

Seasonings & Thickener

• 1 tsp dried thyme
• 1/3 cup all-purpose flour
• Salt and pepper to taste

Instructions

1. Prep Ingredients: Gather all ingredients. Dice chicken breasts into bite-sized pieces, chop onion, dice carrots and celery uniformly, and mince garlic cloves to ensure even cooking.
2. Sauté Onions: Melt butter in a large pot over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes, to build the flavor base.
3. Cook Carrots and Celery: Add diced carrots and celery to the pot and cook until they begin to soften, approximately 5 minutes.
4. Add Chicken and Garlic: Stir in diced chicken and minced garlic. Cook the mixture for 5-7 minutes until the chicken pieces are no longer pink, stirring frequently to ensure even cooking.
5. Thicken Soup: Sprinkle flour evenly over the chicken and vegetable mixture. Stir well and cook for another 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously until the mixture thickens.
6. Add Cream and Seasoning: Stir in heavy cream, then season the soup with dried thyme, salt, and pepper to taste. Allow the soup to heat through.
7. Finish with Peas: Add frozen peas just before serving to retain their color and texture. Heat through for 1-2 minutes and then serve warm.

Notes

• Use low-sodium chicken broth to better control the saltiness of the soup.
• For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
• Make sure to add the flour slowly and stir continuously to avoid lumps while thickening.
• Fresh peas can be used in place of frozen peas if available.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, chicken and vegetable soup, easy chicken soup recipe