Chicken Pot Pie Soup Recipe
Indulge in a steamy, heartwarming bowl of pure comfort. Tender chicken, a medley of flavorful vegetables, and a velvety, creamy broth in a bowl. This is chicken pot pie soup—the ultimate comfort food you need!
In a world that often feels chaotic and overwhelming, there’s something undeniably soothing about savoring a dish that speaks to our most profound sense of warmth and nostalgia. Chicken soup transports us to a place of pure satisfaction with each spoonful.
Why make this soup?
- First and foremost, it’s all about the flavors. The combination of tender chicken, hearty vegetables, and a creamy, savory broth creates a pure comfort taste in every spoonful. The flavors meld together perfectly, creating a rich and indulgent experience that will leave you wanting more.
- But what truly sets this recipe apart is its ease of preparation. Gone are the days of slaving over a hot stove for hours. With this recipe, you can have a steaming bowl of deliciousness on the table in no time. It’s a simple process that anyone can follow, even those who claim to have no culinary skills.
- Not only is it easy to make, but it’s also highly customizable. You can tweak the recipe to suit your personal preferences and dietary needs. Want to add some extra veggies? Would you prefer a spicier kick? Add a dash of hot sauce. The endless possibilities allow you to make this dish your own.
- Furthermore, this recipe goes beyond just being a comforting meal for a cozy night in. It can be transformed into a culinary masterpiece fit for any occasion. Whether you’re hosting a dinner party or simply looking to impress your family, this chicken pot pie soup will not disappoint. It’s a versatile dish that can be elevated with creative and unexpected garnishes, adding that extra touch of sophistication to your presentation.
Ingredients and substitutes
- First and foremost, the star of the show: chicken. Opt for boneless, skinless chicken breasts for a leaner option, or use bone-in, skin-on chicken thighs for a richer and more indulgent flavor. If you prefer a vegetarian twist, substitute the chicken with tofu or tempeh to create a hearty plant-based version. Additionally, for those who love a touch of spice, consider adding some diced jalapeños or a sprinkle of red pepper flakes to kick your soup.
- When it comes to the vegetables, feel free to experiment and use whatever you have on hand. The traditional trio of carrots, celery, and onions adds a delightful sweetness and aroma to the soup, but don’t be afraid to mix it up. Consider incorporating other vegetables like peas, corn, mushrooms, or even butternut squash for added depth and variety. This is the perfect opportunity to clean out your fridge and add those leftover veggies that are calling out to be used.
- Next up, the creamy element that gives the soup its luscious texture. Heavy cream is the go-to option, but if you prefer a lighter alternative, you can use half-and-half or whole milk. If you’re dairy-free, coconut milk or almond milk can be excellent substitutes that still provide a rich and velvety consistency. Don’t worry about sacrificing flavor or creaminess – these substitutes will still result in a deliciously satisfying bowl of soup.
- I love some bay leaves and thyme in my chicken pie soup. And if you don’t have fresh, you can also use 1/2 tsp dried thyme.
- Parmesan is 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: Chicken pot pie soup
- In the soup pot, saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.
Pro tip – Use a heavy-bottom pot to prevent the onions from caramelizing too much. Caramelized onions will affect the color of the soup. - Add the chicken pieces, and season with salt and pepper. Sauté for 2 to 3 minutes until the chicken is no longer pink.
Pro tip – We just need to sear the chicken, not cook it. It will continue to cook in the soup later.
- Then, add potatoes and flour. Stir constantly for two minutes on medium-low.
Pro tip – Keep the heat on low and cook the flour, but do not let it get any color. - Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens. Then, add the bay leaves, thyme, and milk.
Pro tip – Add the milk gradually to prevent lumps.
- Cover and continue to cook on medium heat until the chicken and potatoes are cooked.
Pro tip – Depending on how thick you cut the veggies, and if you use chicken thighs or breast, it can take between 6 to 8 minutes.
- Next, add the freshly grated nutmeg and parsley. Taste and adjust the seasoning and consistency. Add more salt and pepper or water if needed.
Pro tip – Ready-to-use stocks have salt added, so make sure to taste first, then adjust the seasoning. - Serve with toasted bread or croutons. Garnish with some grated Parmesan cheese.
Tips for Success
- Chicken breast cooks quicker than thighs, so if you use chicken breast, cook it for less time, or it will get chewy.
- Consider using homemade chicken stock instead of store-bought. This will add a depth of flavor and richness that will take your soup to the next level. If you need more time or resources to make your stock, choose a quality store-bought option that isn’t overly seasoned, as you want the flavors of the vegetables and chicken to shine through.
- And if you use ready-to-use store-bought stock, make sure to under-season your soup because commercial stocks have tons of salt added to them.
- The flour in a chicken pot pie creates a thick, rue and white sauce-based soup. If it gets thick, just add more water or stock to bring it to consistency.
- Also, adding a tablespoon of butter at the ends adds a nice, rich flavor.
- Milk is a great alternative to full-fat cream. Having said that, milk can often split when added to soups. So, add it 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.
Absolutely! Chicken pot pie soup is a great make-ahead option. You can prepare the soup a day or two in advance, allowing the flavors to meld together even more. Simply store it in an airtight container in the refrigerator and reheat it when you’re ready to enjoy a bowl of cozy goodness. Just be sure to stir it well and adjust the seasoning if needed before serving.
Yes, you can freeze chicken pot pie soup for future meals. To maintain the best flavor and texture, it’s recommended to freeze the soup without any toppings or additions like puff pastry. Allow the soup to cool completely before transferring it to a freezer-friendly container or bag. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it on the stovetop, adding any desired toppings or additions.
While traditional chicken pot pie soup is undeniably delicious, there are various ways to put your own spin on this comforting dish. You can experiment with different vegetables like leeks, mushrooms, or sweet potatoes to add extra depth of flavor. If you’re feeling adventurous, you can even try adding a dash of spices like thyme, smoked paprika, or cayenne pepper for a little kick. Feel free to get creative and tailor the recipe to your taste preferences.
Certainly! If you’re not a fan of chicken or simply want to switch things up, chicken pot pie soup can be made with other proteins. You can substitute the chicken with cooked turkey, rotisserie chicken, or even leftover roast beef. The essence of the dish lies in the creamy, flavorful broth and hearty vegetables, so feel free to choose your favorite protein or use whatever you have on hand.
If you’re following a gluten-free diet, fret not! You can easily make chicken pot pie soup gluten-free by using gluten-free flour or a thickening agent like arrowroot or cornstarch instead of regular flour. Additionally, ensure that the chicken broth and any other ingredients you use are gluten-free as well. With a few simple substitutions, you can enjoy a comforting bowl of chicken pot pie soup without compromising your dietary needs.
Absolutely. Personally, I think the starch added to the soup makes this a rich and creamy chicken pot pie, so milk works just as well. But if you prefer, you can add 1/2 cup of cream instead of the milk.
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.
Chicken Pot Pie Soup
Indulge in a steamy, heartwarming bowl of pure comfort. Tender chicken, a medley of flavorful vegetables, and a velvety, creamy broth in a bowl. This is chicken pot pie soup—the ultimate comfort food you need!
Video
Ingredients
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 lb (450 g) Chicken breast or thighs chopped
- ½ cup Onion chopped
- 1 tsp Garlic minced
- ½ cup Celery diced
- ½ cup Carrots diced
- ½ cup Potatoes diced
- 1 tbsp Thyme fresh fresh
- ¼ cup Parsley chopped
- 2 tbsp All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Milk
- ¼ tsp Nutmeg freshly grated
- ½ tsp Salt
- ½ tsp Pepper
Method
- In the soup pot, saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.Pro tip – Use a heavy-bottom pot to prevent the onions from caramelizing too much. Caramelized onions will affect the color of the soup.1 tbsp Butter, 1 tbsp Olive oil, 1/2 cup Onion , 1 tsp Garlic, 1/2 cup Celery, 1/2 cup Carrots
- Next, add the chicken pieces, season with salt and pepper. Saute for 2 to 3 minutes until the chicken is no longer pink.Pro tip – We just need to sear the chicken not cook. It will continue to cook in the soup later.1 lb Chicken
- Then, add potatoes and flour. Stir constantly for two minutes on medium-low.Pro tip – Keep the heat on low and cook the flour but do not let it get any color.1/2 cup Potatoes, 2 tbsp All-purpose flour
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens. Then, add the bay leaves, thyme, and milk. Pro tip – Add the milk gradually, to prevent lumps.1 tbsp Thyme fresh, 1 cup Chicken stock, 1 cup Milk
- Cover and continue to cook on medium heat until the chicken and potatoes are cooked.Pro tip – Depending on how thick you cut the veggies, and if you use chicken thighs or breast, it can take between 6 to 8 minutes.
- Next, add the fresh grated nutmeg and parsley. Taste and adjust seasoning and consistency. Add more salt and pepper or water if needed. Pro tip – Ready to use stocks have salt added so make sure to taste first then adjust seasoning.1/4 cup Parsley , 1/4 tsp Nutmeg, 1/2 tsp Salt, 1/2 tsp Pepper
- Serve with toasted bread or croutons. Garnish with some grated Parmesan cheese.
Notes
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- You can use store-bought chicken broth or bouillon cubes dissolved in hot water for the stock.
- 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.
- The flour in a chicken pot pie creates a thick rue and white-sauce-based soup. If it gets thick just add more water or stock to bring to consistency.
- Adding a tablespoon of butter at the ends adds a nice rich flavor.
- 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.
Equipment you will need
Nutrition
Tried this recipe?
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What a treat is this chicken pot pie soup comforting and so delicious, not to mention so easy to put together.
It really is so easy, isn’t it. Thanks, Adriana
Such a tasty recipe. We loved how easily it came together and how satisfying the flavours were. A keeper!
Thank you, Bernice
Love that I could use milk for this instead of cream. Creamy soups and me don’t always get along so It was nice that I could use my lactaid milk and enjoy this. So tasty!!
Thank you, Heather. So happy you enjoyed this.
I love this easy and delicious soup! Perfect for those busy weeknights. Thank you for the recipe!
What a tasty and comforting pie. Perfect for all this cold weather we have been having.
My kids loved this creamy flavourful soup. Perfect with fresh bread on the side.
Thank you, Beth. So happy your kids enjoyed this
Such an incredibly comforting soup! I love all those flavors and how easily it comes together. That texture looks perfect!
Thank you, Tara.
Looks so tasty and filling! The kind of comfort food I need to try soon!
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. ??
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.
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.
That sounds like a perfect soup. So happy everyone loved it. Thanks for coming back to write this feedback, Barbara.