Chicken Pot Pie Soup

Why You’ll Love This Recipe

• Comforting and Hearty: The creamy base with tender chicken and vegetables makes this soup a warm, satisfying meal.

• Quick and Easy: This soup is made in one pot and can be ready in just 30 minutes, perfect for busy nights.

• Flavorful: It has all the comforting flavors of chicken pot pie, with savory chicken, hearty vegetables, and a rich, seasoned broth.

• Customizable: Add more vegetables or use leftover chicken to make it even easier!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 1/2 cups cooked, shredded chicken (rotisserie chicken works great!)

• 1/2 cup frozen peas

• 4 cups chicken broth

• 2 cups half-and-half or heavy cream

• 1/4 cup all-purpose flour

• 1 teaspoon dried thyme

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for a little smoky flavor)

• 1 cup shredded cheddar cheese (optional, for added richness)

• 1 sheet of puff pastry or pie crust (optional, for topping)

Directions

Cook the Vegetables:

1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.

2. Add Garlic and Seasonings: Add the minced garlic, dried thyme, paprika, salt, and pepper. Stir for 1 minute until fragrant.

Make the Soup Base:

3. Thicken the Soup: Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 1-2 minutes, stirring frequently, to cook the flour and thicken the soup base.

4. Add Liquids: Gradually pour in the chicken broth while stirring to prevent lumps. Then add the half-and-half or cream, and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, or until the soup thickens and is creamy.

Add the Chicken and Vegetables:

5. Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Simmer for an additional 5-7 minutes to ensure the chicken is heated through and the peas are tender.

6. Finish the Soup: Taste the soup and adjust the seasoning, adding more salt or pepper if necessary. If you’re using cheddar cheese, stir it in now and let it melt into the soup for extra richness.

Make the Crust (Optional):

7. Prepare the Crust: If you want to top your soup with a crust, preheat your oven to 400°F (200°C). Roll out the puff pastry or pie crust and cut it into squares or rounds large enough to fit over the individual bowls or the entire pot. Bake in the oven for 10-12 minutes, or until golden brown and puffed.

8. Serve: Ladle the soup into bowls and top with the golden puff pastry or pie crust. Alternatively, serve the soup without the crust for a lighter version.

Servings and Timing

• Servings: 4-6

• Preparation Time: 10 minutes

• Cooking Time: 20-25 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Version: Omit the chicken and add more vegetables like potatoes, mushrooms, or sweet potatoes to make a hearty vegetarian version.

• Different Protein: Use turkey or rotisserie chicken as a substitute for the chicken.

• Creamier Soup: For a richer, creamier soup, use all heavy cream instead of half-and-half.

• Use a Biscuit Topping: Instead of puff pastry, top your soup with a biscuit dough for a different twist.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a little more chicken broth or cream to thin it out.

FAQs

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving and add a little extra broth or cream to loosen the soup if it has thickened.

Can I use frozen chicken?

Yes! You can use frozen cooked chicken in this recipe. Just be sure to thaw it first, then shred it before adding it to the soup.

How can I make the soup gluten-free?

To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. Be sure to use gluten-free puff pastry or skip the crust altogether.

Can I skip the crust entirely?

Yes, if you prefer a lighter soup or don’t have puff pastry or pie crust on hand, you can enjoy the soup without the crust. It will still be rich and comforting on its own.

Conclusion

Chicken Pot Pie Soup is the perfect dish to enjoy during the colder months. With its creamy base, tender chicken, and delicious vegetables, this soup brings all the comforting flavors of a classic chicken pot pie in a simpler, soupier form. Whether you’re serving it with a flaky crust or enjoying it as-is, this dish will quickly become a favorite in your home. Enjoy!

Chicken Pot Pie Soup

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

Chicken Pot Pie Soup is a comforting, creamy, and hearty dish that brings the delicious flavors of a classic chicken pot pie into a cozy, easy-to-make soup. With tender chicken, vegetables, and a rich, flavorful broth, it’s perfect for chilly days and will quickly become a family favorite. Ready in just 30 minutes, this recipe is great for busy weeknights or a special comfort meal.

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Ingredients

• 2 tablespoons butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 1/2 cups cooked, shredded chicken (rotisserie chicken works great!)

• 1/2 cup frozen peas

• 4 cups chicken broth

• 2 cups half-and-half or heavy cream

• 1/4 cup all-purpose flour

• 1 teaspoon dried thyme

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for a smoky flavor)

• 1 cup shredded cheddar cheese (optional, for added richness)

• 1 sheet of puff pastry or pie crust (optional, for topping)

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Instructions

• Cook the Vegetables:

  • In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.

  • Add the minced garlic, dried thyme, paprika, salt, and pepper. Stir for 1 minute until fragrant.

• Make the Soup Base:

  • Sprinkle the flour over the vegetable mixture and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.

  • Gradually add the chicken broth while stirring to prevent lumps. Then add the half-and-half or cream, and bring to a simmer. Let it cook for 5-7 minutes until the soup thickens.

• Add Chicken and Vegetables:

  • Stir in the shredded chicken and frozen peas. Simmer for 5-7 more minutes until everything is heated through.

• Finish the Soup:

  • Taste and adjust the seasoning with more salt or pepper if needed. If using cheddar cheese, stir it in now until melted for extra richness.

• Make the Crust (Optional):

  • Preheat the oven to 400°F (200°C). Roll out the puff pastry or pie crust and cut it into squares or rounds to fit over individual bowls or the entire pot. Bake for 10-12 minutes, until golden brown and puffed.

• Serve:

  • Ladle the soup into bowls and top with the golden puff pastry or pie crust. Alternatively, enjoy the soup without the crust for a lighter version.

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Notes

Vegetarian Version: Omit the chicken and add more vegetables like potatoes, mushrooms, or sweet potatoes for a hearty vegetarian version.Different Protein: Use turkey or rotisserie chicken as a substitute for the chicken.Creamier Soup: For a richer soup, use all heavy cream instead of half-and-half.Biscuit Topping: Top the soup with biscuit dough for a different twist instead of puff pastry.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Let the soup cool completely before transferring to an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.Reheating: Reheat on the stovetop over low heat, adding more broth or cream if needed to reach your desired consistency.