This chicken pot pie soup recipe is hearty and wholesome. Not loaded with butter or cream, and yet so rich, creamy and delicious. This homemade soup with fresh chicken and veggies cooked in a flour thickened gravy gets ready in less than 30 minutes.
It's the beginning of the year, with cold rainy weather. Of course, we've been having soups pretty much every day. My kids love thick creamy soups with meat or chicken inside, sometimes potato, noodles or pasta. Basically, one bowl of hearty and wholesome soup with some bread. Ziv and I need our salad on the side, but the kids get their veggies in the soups.
About this soup
Rich, creamy and delicious, but not loaded with butter or cream. A white sauce based soup using flour as a thickener. This soup is packed full of flavor.
You can use chicken breasts or thighs in this recipe. I've used only milk no cream. But, you can certainly use ½ cup cream if you want to add to the richness of the soup. I've used 2 tbsp butter just for flavor, but again, you can add up to 4 tbsp if you want.
Ingredients and substitutes
- Chicken - If you know me, by now, you know I prefer to use thighs because breast meat does cook fast and becomes chewy. But, in this soup, you can use chicken breast or thighs.
- Stock - Chicken stock works great for chicken soup and so does vegetable stock. If you don't have either, then use water.
- Vegetables - Today, I am using onion, celery, and carrots. But, mushrooms, parsnip, turnip, potatoes, work just as well.
- Herbs - I love some bay leaves and thyme in my chicken pot pie soup. If you don't have fresh, you can also use ½ tsp dried thyme.
- Milk - I love to use milk in my chicken pot pie because the soup on its own is so creamy there really is no need to overdo with the cream. But, you can use ½ cup cream for a richer soup.
- Butter - Personally, I don't think this soup needs to be any richer. It's packed with flavor and very creamy, but I have added one tbsp just for those of you who love butter.
- Parmesan - Not typically used in a chicken pot pie soup, but that little nutty flavor from this cheese adds a big punch of flavor.
Step by step instructions (Save/Pin)
- Saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.
- Add the chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink.
- Then, add potatoes and flour. Stir constantly for two minutes on medium-low heat.
- Next, add in the stock - continue to stir until the flour is absorbed and the sauce thickens.
- Add the bay leaves, thyme, and milk.
- Continue to cook on medium for about 8 minutes until the chicken and potatoes are cooked.
- Add the fresh grated nutmeg and parsley.
- Taste and adjust seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Serve with toasted bread or croutons.
6 Tips for making chicken pot pie
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready to use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. Plus the chicken itself is packed with flavor. This means you can eat this soup more often if you make it a tad healthier. For me, it means I can have dessert too.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tbsp of butter in this.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
Frequently asked questions
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
With no cream and just 1 tbsp of butter, you bet!!
It's rich, creamy and deliciously packed with lots of flavors. You won't even miss the cream or butter. I promise.
Absolutely. Personally, I think the starch added in the soup makes this a rich and creamy chicken pot pie so milk works just as well. But if you prefer you can add ½ cup cream instead of the milk.
Yes, You can add ½ cup frozen peas in this soup.
Absolutely, you can use almond or soy milk instead of dairy milk. The butter and Parmesan can be omitted or replaced with dairy-free alternatives.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal.
The flour in the recipe is what thickens the soup. Ideally, one tbsp flour for every cup of stock, milk or liquid in the soup is a good guide for thickening.
You can replace the all-purpose flour in the recipe with gluten-free flour.
yes, you certainly can. In fact, I have two chicken pot pie recipes one with puff pastry and the other with homemade pie crust. One is a large cottage pie style with pie crust and the other is small pies in individual ramekins baked with puff pastry discs.
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Description
Ingredients
- 1 lb (450 g) Chicken breast or thighs chopped
- 1 tbsp (2 tbsp) Butter
- 1 tbsp Olive oil
- ½ cup (½ cup) Onion chopped
- 1 tsp (1 tsp) Garlic minced
- ½ cup (½ cup) Celery diced
- ½ cup (½ cup) Carrots diced
- ½ cup (½ cup) Potatoes diced
- 1 tbsp (1 tbsp) Thyme fresh fresh
- ¼ cup (¼ cup) Parsley chopped
- 3 tbsp (3 tbsp) All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Milk
- ¼ tsp (¼ tsp) Nutmeg freshly grated
- ½ tsp (½ tsp) Salt
- ½ tsp (½ tsp) Pepper
Instructions
- Saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.
- Add the chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Then add potatoes and flour. Stir constantly for two minutes on medium-low
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
- Add the bay leaves, thyme, and milk.
- Continue to cook on medium for about 8 minutes until the chicken and potatoes are cooked.
- Add the fresh grated nutmeg and parsley
- Taste and adjust seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Serve with toasted bread or croutons.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lucy-Sarah Raymond Gounder
This recipe was an absolute hit in my household. It brought back old memories of my first trip to the US. This is my new favourite soup recipe. Thank you Veena! You are truly talented and you never fail to amaze me with every recipe that I have tried to date. 😊😘
Veena Azmanov
Than you so much Lucy for the feedback and such a lovely comment. So happy to hear you enjoyed this recipe. You made my day.
Barbara Hardy
I doubled the liquid ingredients for a more soupy version and added a 1/2 cup of peas. Everyone loved it! I will make this again. Thank you for your recipe.
Veena Azmanov
That sounds like a perfect soup. So happy everyone loved it. Thanks for coming back to write this feedback, Barbara.