Indulge in the ultimate comfort food with this incredibly satisfying Chicken Pot Pie Soup. Crafted to be a true weeknight hero, this soup is both hearty and bursting with flavor, delivering all the deliciousness of a classic chicken pot pie in an easy-to-prepare bowl. Say goodbye to complicated crusts and hello to a creamy, savory experience that will warm you from the inside out.
Experience the Comfort of Pot Pie in a Pot!
If you’re a devoted fan of traditional chicken pot pie, prepare to fall in love with its deconstructed, soul-warming sibling: Chicken Pot Pie Soup! This delightful recipe captures all the beloved ingredients and rich flavors of the classic, transforming them into a luxurious, creamy, and utterly delicious soup. It’s the perfect antidote to chilly evenings when you crave something deeply comforting yet require minimal effort in the kitchen. This recipe has quickly become a cherished family favorite, gracing our fall and winter menus at least twice a month – sometimes even more frequently! We simply cannot get enough of its cozy appeal. If you’re searching for a new and comforting soup to elevate your meal rotation, then you absolutely must try our Chicken Pot Pie Soup recipe.
Imagine tender chunks of chicken, perfectly cooked potatoes, and a colorful medley of vegetables swimming in a velvety, herb-infused broth. Each spoonful transports you to a place of warmth and nostalgia, reminiscent of Grandma’s cooking but with a modern twist that fits seamlessly into today’s busy lifestyles. This soup is not just a meal; it’s an experience, turning an ordinary weeknight into a special occasion.
Why You’ll Love This Hearty Chicken Pot Pie Soup
Beyond its undeniable deliciousness, this Chicken Pot Pie Soup offers a multitude of reasons to become a regular feature in your kitchen. First and foremost, its simplicity is unmatched. Unlike a traditional pot pie that demands time for crust preparation and baking, this soup comes together swiftly in a single pot, making clean-up a breeze. It’s a fantastic way to enjoy the classic flavors without the extra fuss, perfect for busy schedules.
Furthermore, this soup is incredibly versatile. It’s a clever way to use up leftover cooked chicken, whether it’s rotisserie chicken, baked chicken breasts, or even turkey from holiday meals. The vegetable blend is also highly customizable, allowing you to incorporate whatever fresh or frozen produce you have on hand, ensuring minimal food waste and maximum flavor. Its hearty nature makes it a complete meal on its own, especially when served with warm, fluffy biscuits, providing a balanced and satisfying dinner that truly nourishes the body and soul. Children and adults alike will eagerly devour this wholesome and flavorful soup, making it a guaranteed crowd-pleaser for any family gathering or cozy night in.
Frequently Asked Questions: Unlock the Secrets to Perfect Pot Pie Soup
The name “pot pie” is quite descriptive, believed to have originated from the practice of making savory pies directly in a pot or a deep dish. The concept of enclosing meat and vegetables within a crust dates back centuries, with various iterations appearing across different cultures. Some culinary historians trace a simple, crusted version of pot pie back to the Roman Empire. In essence, it was a practical and delicious method to utilize leftover meats and available vegetables, creating a filling and economical meal. Over time, it evolved into the comforting dish we recognize today, celebrated for its rich flavors and satisfying textures.
For this Chicken Pot Pie Soup, I highly recommend using Yukon Gold potatoes. Their naturally creamy texture and buttery flavor wonderfully complement the rich broth, breaking down just enough to thicken the soup slightly while retaining their shape. However, Russet potatoes are also an excellent choice, as they absorb flavors well and become delightfully fluffy. If you prefer a slightly firmer potato, red potatoes can also be used, though they won’t contribute as much to the soup’s overall creaminess. Whatever variety you choose, ensure they are diced into small, uniform pieces to ensure even cooking.
Absolutely! One of the joys of making homemade soup is the freedom to customize it with your favorite vegetables. Feel free to incorporate green beans, tender asparagus tips, small pearl onions, fresh spinach, sliced mushrooms, or even broccoli florets. If adding heartier vegetables like green beans or broccoli, you might want to add them a bit earlier with the potatoes to ensure they cook through. Delicate greens like spinach can be stirred in during the last few minutes of simmering to wilt perfectly. This flexibility allows you to enhance the nutritional value and tailor the soup to your family’s preferences.
While heavy cream undoubtedly produces the richest, thickest, and most luxurious soup, you certainly have options. Half-and-half is a great alternative that offers a good balance of creaminess with slightly less fat. Whole milk can also be used for a lighter version, though the soup will be thinner and less decadent. I do not personally cook with alternative milks for this specific recipe, so I cannot confidently advise on how they would perform in terms of texture and flavor stability. If you experiment with plant-based milks, please share your results! Keep in mind that lower-fat options may require a bit more flour or a cornstarch slurry to achieve desired thickness.
This versatile soup can indeed be transformed into a thicker pot pie filling, perfect for a classic topped pie! To achieve this, create a simple cornstarch slurry: mix three tablespoons of cornstarch with three tablespoons of cold water until smooth and fully combined. Pour this mixture into your simmering soup, ensuring to stir continuously. Increase the heat slightly and continue stirring regularly; you will notice the soup thickening considerably within a few minutes. Once thickened to your desired consistency, you can pour it into a pie dish, top it with a store-bought or homemade pie crust (don’t forget to cut a few slits for steam to escape), and bake it at 350°F (175°C) for approximately 15-20 minutes, or until the crust turns beautifully golden brown and flaky.
The choice of biscuits largely depends on your desired effort level. For ultimate convenience, refrigerated canned biscuits are a perfectly acceptable and delicious option that bake up quickly. If you have a little more time and want to elevate the meal, homemade Drop Biscuits or simple Cream Biscuits are fantastic, adding a fresh, buttery touch. For an extra layer of flavor, consider cheddar and chive biscuits. Beyond biscuits, this soup pairs wonderfully with crusty bread for dipping, a fresh green salad to balance the richness, or even a side of cornbread for a Southern-inspired meal.
Yes, this Chicken Pot Pie Soup freezes beautifully, making it an excellent meal prep option! To freeze, first allow the soup to cool completely to room temperature. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will maintain its quality in the freezer for up to one month, and often a bit longer. When you’re ready to enjoy it, simply defrost the soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or warm individual portions in the microwave until heated through. Stored in an airtight container in the refrigerator, leftovers will also keep well for 3-4 days.
Essential Ingredients for Your Perfect Chicken Pot Pie Soup
Gathering your ingredients is the first step towards creating this comforting masterpiece. Most items are likely already staples in your pantry or easily found at any grocery store. The beauty of this recipe lies in its wholesome, simple components that come together to create a profoundly flavorful dish. For exact measurements, please refer to the detailed recipe card further down the page.
- Salted butter
- Carrot, small-diced
- Celery, small-diced
- Onion, small-diced
- Garlic, minced
- All-purpose flour
- Chicken stock (low-sodium preferred)
- Yukon Gold potatoes, small-diced
- Bay leaf
- Dried thyme
- Freshly ground black pepper
- Cooked diced or shredded chicken
- Heavy cream
- Frozen peas
- Frozen corn
- Biscuits, for serving
- Fresh chopped parsley, for garnish (optional)
Step-by-Step Guide: How to Craft Your Homemade Chicken Pot Pie Soup
Creating this rich and creamy Chicken Pot Pie Soup is a straightforward process that yields incredibly satisfying results. Follow these simple steps to bring this comforting meal to your table.
1. Sautéing the Aromatics
Begin by melting the salted butter in a large Dutch oven or stockpot over medium heat. Once the butter is shimmering, add the finely diced carrot, celery, and onion. Stir occasionally, allowing the vegetables to soften and develop a slight browning for about 10 minutes. This slow sautéing process is crucial for building a deep, aromatic flavor base for your soup. Finally, add the minced garlic and cook for an additional 30 seconds, stirring constantly. You should just start to catch the fragrant aroma of the garlic; be careful not to burn it, as burned garlic can impart a bitter taste to your soup.
2. Building the Flavorful Roux
Once your aromatics are perfectly tender and fragrant, sprinkle the all-purpose flour over the vegetables in the pot. Stir vigorously to coat all the ingredients, creating a roux. Continue to cook and stir for about one minute. This step is vital as the flour will cook out its raw taste and begin to absorb the butter and vegetable juices, forming the thickening base for your soup.
3. Simmering for Tenderness and Infusion
Next, gradually pour in the chicken stock, stirring constantly to prevent lumps and ensure the flour is fully incorporated. Add the small-diced potatoes, bay leaf, dried thyme, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for approximately 15 minutes, or until the potatoes are fork-tender. Remember to stir occasionally during this stage to prevent any ingredients from sticking to the bottom of the pot and to ensure even cooking.
4. The Creamy Finish: Adding Chicken and Vegetables
Once the potatoes are tender, it’s time to add the final components that truly transform this into a chicken pot pie experience. Stir in the cooked diced or shredded chicken, heavy cream, frozen peas, and frozen corn. Gently combine all the ingredients. At this point, if you’re planning to serve with biscuits, now is a great time to pop them into the oven to bake.
5. Final Simmer and Serving
Bring the soup back to a gentle simmer and let it cook for another 5 minutes, allowing all the flavors to meld beautifully and ensuring that everything is thoroughly warmed through. Before serving, remember to carefully discard the bay leaf. Ladle the rich and creamy Chicken Pot Pie Soup into bowls, serving it hot with freshly baked biscuits on the side. For an extra touch of freshness and color, garnish with a sprinkle of fresh chopped parsley, if desired. Enjoy this comforting meal that brings all the warmth of a classic pot pie without the traditional crust!
Want More Delicious Comfort Food Recipes?
If you’ve enjoyed this delightful Chicken Pot Pie Soup, you’re in for a treat! Our collection of comforting and easy-to-make recipes is perfect for any occasion. Explore these other family favorites:
- Hearty Chicken and Noodles: A classic, wholesome dish that’s perfect for a cold day.
- Creamy Chicken Noodle Soup: A rich twist on a traditional favorite.
- Crack Chicken Soup: An irresistible, cheesy soup with amazing flavors.
- Crock Pot Potato Soup: Effortless and incredibly creamy potato goodness.
- Lasagna Soup: All the flavors of lasagna in a convenient soup form.
- Stuffed Pepper Soup: A hearty and flavorful deconstructed classic.
- Slow Cooker Potato Soup (with frozen potatoes): An even easier way to enjoy potato soup.
- Crock Pot Taco Soup: A vibrant and satisfying Tex-Mex inspired soup.
- Roasted Butternut Squash Soup: Sweet, savory, and incredibly smooth.
- Cabbage Roll Soup: A hearty and healthy take on the traditional dish.
- Crock Pot Chicken Pot Pie Pasta: A creamy and delicious pasta version of pot pie.
- Crock Pot Chicken Pot Pie Casserole: A comforting casserole made easy in your slow cooker.
- Old Fashioned Chicken and Dumplings: A timeless Southern classic for ultimate comfort.
- Mini Chicken Pot Pies: Bite-sized versions of the classic for individual servings.
- Chicken a la King: A rich and creamy chicken dish perfect over rice or toast.
Chicken Pot Pie Soup
Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up!
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 46 minutes
Servings: 4
Author: Brandie Skibinski
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Ingredients
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- fresh chopped parsley for garnish (optional)
Instructions
- In a Dutch oven or large stockpot, melt the butter over medium heat.
- Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- Add the flour to the pot and mix it in, cooking for 1 minute.
- Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stirring until mixed.
- Bring to a boil, reduce the heat to low, and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stirring to combine.
- Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
Video
Notes
- Please refer to the Frequently Asked Questions and ingredient list above for other substitutions or for the answers to the most common questions.
- This soup can be frozen; see our tips above for best practices.
- Heavy cream can be substituted with half-and-half or milk for a lighter consistency.
- Feel free to add other vegetables to this soup as you like; refer to our tips above for suggestions.
- Biscuits are optional but highly recommended for serving with this delicious soup.
Course: Main Course, Soup
Cuisine: American
Nutrition Information
Calories: 594kcal | Carbohydrates: 49g | Protein: 24g | Fat: 34g | Sodium: 547mg | Fiber: 7g | Sugar: 10g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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