Chicken Pot Pie Soup brings all the cozy flavors of the classic dish in a warm, creamy bowl! It’s packed with tender chicken, veggies, and herbs, making it both hearty and comforting.
I love how easy it is to whip this up on a chilly day. Just stir it in one pot, and you’ll have a meal that feels like a warm hug. Plus, who doesn’t love a great excuse for buttery biscuits on the side? 😊
Key Ingredients & Substitutions
Butter: Butter provides richness to the soup. You could substitute it with olive oil or margarine if you want a lighter option or have dietary restrictions.
Chicken: Use rotisserie chicken for a quick and easy solution. If you’re vegetarian, try adding chickpeas or a plant-based protein to maintain that hearty feel.
Potatoes: I prefer Yukon Gold for their creaminess. However, any waxy potato will work. If you need a low-carb option, consider cauliflower instead.
Milk or Cream: Heavy cream gives a velvety finish, but you can use whole milk, half-and-half, or a dairy-free alternative like coconut milk for a lighter version.
Herbs: Dried thyme and parsley add flavor, but you can use fresh herbs if you have them. Don’t hesitate to try rosemary or dill, too!
How to Make Sure Your Soup is Creamy and Delicious?
The key to a creamy soup lies in the roux you make with butter and flour. Here’s how to do it right:
- Cook the butter and vegetables until soft, then add flour and cook briefly to remove the raw taste.
- Slowly add the chicken broth, whisking steadily to avoid lumps. This ensures a smooth consistency.
- Add the cream or milk gradually while stirring. This helps integrate everything nicely.
- Simmer the soup long enough for the potatoes to soften, as they help thicken the mix.
Make sure not to skip the step of removing the bay leaf before serving—it’s important for that lovely clean taste!
Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup frozen peas
- 3 medium potatoes, peeled and diced
- 4 cups cooked chicken, shredded or chopped
- 4 cups chicken broth
- 1 1/2 cups milk or heavy cream
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper to taste
- 1 bay leaf
- Optional: fresh parsley for garnish
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk or buttermilk
How Much Time Will You Need?
This delightful Chicken Pot Pie Soup will take about 15 minutes to prep and about 30 minutes of cooking time, making it perfect for a quickly prepared, cozy meal. You’ll be enjoying this hearty soup in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables become soft, which will take about 5-7 minutes. This step builds a great flavor base!
2. Make the Roux:
Next, sprinkle the flour over the sautéed vegetables. Stir it in well and cook for about 1-2 minutes. This forms a roux that will help thicken your soup without browning it too much.
3. Add the Liquids:
Slowly whisk in the chicken broth, making sure to dissolve any lumps in the flour mixture. Then, pour in the milk or heavy cream while stirring continuously to achieve a smooth consistency.
4. Cook the Vegetables:
Add the diced potatoes, corn, dried thyme, dried parsley, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes become tender, around 15 minutes.
5. Add Chicken and Peas:
Stir in the shredded cooked chicken and frozen peas. Allow everything to cook together for another 5-7 minutes until heated through. Make sure to remove the bay leaf before serving—it’s important for keeping the flavors clean!
6. Prepare the Biscuit Topping:
While the soup simmers, preheat your oven to 425°F (220°C). In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Finally, stir in the milk or buttermilk just until the dough comes together.
7. Bake the Biscuits:
Drop spoonfuls of the biscuit dough onto a baking sheet. Bake for 12-15 minutes, or until they are golden brown and fluffy.
8. Serve and Enjoy:
Serve the warm soup in bowls, and top each bowl with a biscuit or keep biscuits on the side. Garnish your soup with a sprinkle of fresh parsley if you like, and enjoy your delicious Chicken Pot Pie Soup!
This creamy, hearty soup is packed with chicken, vegetables, and savory herbs, bringing all the comforting flavors of chicken pot pie to your table in a cozy bowl. Perfect for chilly days!
Can I Use Leftover Turkey for This Soup?
Absolutely! Leftover turkey works great in this recipe. Just shred or chop it into bite-sized pieces and add it to the soup in place of chicken. It’s a perfect way to use up holiday leftovers!
Can I Make This Soup Vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or tofu for added protein and texture. It’ll still be comforting and delicious!
How Long Does Chicken Pot Pie Soup Last in the Fridge?
This soup keeps well in an airtight container in the fridge for up to 3-4 days. Just reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Leftover Soup?
Yes, you can freeze Chicken Pot Pie Soup! Allow it to cool completely, then store it in freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving!
