If you’re craving something that feels like a warm, comforting hug in a bowl, this Chicken Pot Pie Soup Recipe is going to become your new favorite. It captures all the creamy, savory goodness of a traditional chicken pot pie but with the cozy, easy-to-scoop nature of a soup. Perfect for busy weeknights or chilly weekends, it’s packed with tender chicken, vibrant veggies, and a rich broth that will have you coming back for seconds — or thirds!
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in creating the perfect balance of flavor, texture, and that irresistible creamy color that makes this soup so inviting.
- Butter: Adds richness and helps sauté the aromatics to build the soup’s flavor base.
- Onion: Provides a subtle sweetness and depth when softened.
- Garlic: Gives a fragrant punch that elevates the overall taste.
- All-purpose flour: Used to make a roux that thickens the soup just right.
- Chicken broth: Forms the savory foundation for the soup’s broth.
- Milk: Brings creaminess that mimics the classic pot pie filling.
- Cooked chicken, shredded: The hearty main protein ensuring bites of juicy tenderness.
- Frozen mixed vegetables (peas, carrots, corn): Adds color, sweetness, and nutrition effortlessly.
- Potatoes, diced: Provide substance and a comforting texture.
- Dried thyme: Infuses an earthy, aromatic note essential to the flavor profile.
- Salt and pepper: To season perfectly to your taste.
- Fresh parsley (optional): For a burst of fresh green and mild herbaceous flavor as a garnish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the chopped onions, cooking them gently until they become translucent and soft — the key to releasing their natural sweetness. Once the onions are ready, add the minced garlic and stir it in carefully, cooking just about a minute until it’s fragrant but not browned. This step lays down a flavorful foundation that will carry through the entire soup.
Step 2: Make Roux
Sprinkle the all-purpose flour into the pot with your softened onions and garlic. Stir continuously for roughly two minutes to cook off the raw flour taste and create a roux. This mixture will thicken your soup wonderfully. Once incorporated, slowly whisk in the chicken broth and milk, keeping the pot moving so the mixture stays smooth without lumps. The silky base you create here is essential for that luscious pot pie feel.
Step 3: Add Ingredients
Now, the fun part — stir in the shredded chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring everything up to a steady boil, then reduce the heat to let the soup simmer gently. Keep it low and slow until your potatoes become tender and all the flavors meld beautifully together. This simmering period allows the chicken to soak up the essence of the broth while the vegetables soften just right.
Step 4: Season
Season your nearly finished soup with salt and pepper, tasting as you go to find your perfect balance. At this point, if you want a little pop of freshness, toss in some freshly chopped parsley. It not only makes your soup pop visually but adds a bright, herbaceous note that complements the creamy, savory flavors.
Step 5: Serve
Once seasoned, ladle that dreamy chicken pot pie soup into bowls, savoring the inviting aroma. Each spoonful should deliver creamy, hearty comfort with veggies, tender chicken, and that classic pot pie charm. Grab some crusty bread or flaky biscuits if you want to make it an even more satisfying meal.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
A sprinkle of fresh parsley or finely chopped chives adds a lovely burst of color and subtle herbal brightness. For some extra indulgence, a little shredded cheddar or a dollop of sour cream can elevate the creamy texture and richness.
Side Dishes
This soup pairs wonderfully with a simple green salad dressed in a light vinaigrette or buttery garlic bread for dipping. A crisp apple slaw can also add a refreshing contrast that complements the richness brilliantly.
Creative Ways to Present
For a charming twist, serve your Chicken Pot Pie Soup Recipe in individual bread bowls or mini ramekins topped with puff pastry cut-outs. You can also scatter crunchy roasted chickpeas on top for a surprising textural contrast.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to three days, making it perfect for quick lunches or dinners during busy weeks.
Freezing
This Chicken Pot Pie Soup Recipe freezes beautifully. Portion it out into freezer-safe containers, leaving a little space for expansion. It will keep in the freezer for up to three months, so you can enjoy its comforting flavors anytime you want without extra effort.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally. If it thickens too much, simply add a splash of milk or broth to loosen it right back up. Microwaving works too, but try to do it in intervals and stir well to ensure even heating.
FAQs
Can I use fresh vegetables instead of frozen for the Chicken Pot Pie Soup Recipe?
Absolutely! Fresh vegetables can be used and will add a slightly different texture and flavor. Just keep in mind that fresh peas and corn might take a bit longer to cook, so adjust your simmer time accordingly.
Is this Chicken Pot Pie Soup Recipe suitable for meal prepping?
Definitely! It stores well in the fridge and freezer, making it an excellent option for meal prepping. Just make sure to cool it fully before storing, and reheat thoroughly before eating.
Can I substitute the chicken with turkey or another protein?
Yes, turkey or even leftover rotisserie chicken would work beautifully here. The key is to have cooked, shredded meat so it heats through without toughening up during the simmer.
How can I make this soup dairy-free?
Swap the milk for a creamy plant-based alternative like oat or cashew milk, and replace butter with olive oil or a dairy-free margarine. The flavor will remain rich and comforting without the dairy.
What bread goes best with Chicken Pot Pie Soup Recipe?
Crusty French baguette, flaky biscuits, or even garlic bread make wonderful companions, perfect for dipping and soaking up the creamy broth. Choose your favorite carb and enjoy!
Final Thoughts
I can’t recommend this Chicken Pot Pie Soup Recipe enough. It’s that perfect mix of comforting, easy-to-make, and so satisfying you’ll want to keep it on your regular rotation. Whether you’re cooking for family, friends, or just treating yourself, this soup delivers warmth and flavor in every spoonful. Give it a try—you’ll be hooked!
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Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This comforting Chicken Pot Pie Soup combines the rich flavors of a classic chicken pot pie with the warmth of a hearty soup. Featuring tender shredded chicken, mixed vegetables, and creamy broth thickened with a buttery roux, this dish is perfect for a cozy meal any time of the year.
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Sprinkle the flour into the pot with the onions and garlic, stirring continuously for about 2 minutes to cook out the raw flour taste and form a roux.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and begins to thicken.
- Add Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the soup to a boil, then reduce heat to low and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Season: Season the soup with salt and pepper to taste. If desired, garnish with freshly chopped parsley for a touch of color and freshness.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh vegetables, but adjust cooking time accordingly.
- If the soup is too thick, thin it out with extra chicken broth or milk.
- For a dairy-free option, substitute milk with unsweetened almond or oat milk.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
