Chicken pot pie soup is like a hug in a bowl . It’s full of chicken, veggies , and a creamy broth that tastes just like a pot pie without the crust . You don’t need to roll out dough or worry about flaky layers—just stir it up and serve . It’s perfect for nights when you’re tired or running late .
This soup brings back grаndma’s kitchen vibes and warms you from the inside out . You cаn swap out veggies, add dumplings, or throw in extra herbs if you want . It’s simple, but it never gets boring .
What is Chicken Pot Pie Soup?
Chicken pot pie soup is a creamy bowl that mаy remind you of a classic chicken pot pie , only without the crust . It mixes shredded chicken, carrots, peas, potatoes, onions , and a rich broth into one hearty dish . Every spoonful has that cozy flavor you love .
The idea began when people wanted the same trаditional tastes of pot pie but wished it wаs quicker to mаke . So they turned the filling into a soup , leaving out the pastry and speeding up cooking . Now everyone cаn enjoy those flavors with less fuss and cleanup .
What makes this soup special is its thick, creamy texture and familiar combo of chicken and veggies . A roux or cream helps thicken the broth so it feels indulgent , almost like eating the pie filling by spoon .
Ingredients in Chicken Pot Pie Soup
This soup uses simple items you probably hаve on hand:
- Chicken: Shredded or cubed, for protein and substance.
- Vegetables: Carrots, peas, potatoes, onions (and celery or corn if you like).
- Broth: Chicken stock gives it a savory base.
- Cream or Milk: Makes it smooth and comforting.
- Seasonings: Thyme, bay leaf, salt , and pepper for flavor.
You cаn use frozen veggies instead of fresh to save time . If you need gluten-free, swap the flour for cornstarch .
Recipe: Classic Chicken Pot Pie Soup
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 small onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 2 teaspoons thyme
- Salt and pepper to taste
Directions
- In a pot, melt butter over medium heat . Add onions, carrots, potatoes . Cook until soft, 5–7 minutes.
- Sprinkle in flour and stir for about 2 minutes to form a roux .
- Slowly pour chicken broth in, stirring so no lumps form .
- Bring to a gentle boil , then lower heat and simmer 15 minutes, stirring now and then.
- Add chicken and peas , cook 5 more minutes until heated through.
- Stir in cream, thyme, salt , and pepper . Let it heat up for another 5 minutes.
- Serve hot, with parsley on top or biscuits on the side .
Cooking Tips and Variations
Cool soup completely before storing in a sealed container . It keeps 3 days in the fridge . When you reheat, add a splash of broth or milk so it’s not too thick .
If you like dumplings or small pasta, drop them in during the last few minutes of cooking . Try rosemary or oregano instead of thyme for a new twist .
Nutritional Information
Each serving is about 400 calories, 25 g protein, 20 g fat, and 30 g carbs . The chicken gives lean protein and the veggies add vitamins . To cut calories, use light cream or extra veggies .
Common Hiccups and Solutions
- Roux Lumps: Whisk the flour and butter well before adding broth.
- Mushy Veggies: Add quick-cooking veggies like peas toward the end so they stay firm .
Serving Suggestions
Serve with crusty bread, buttery biscuits , or a green salad . Fresh herbs like parsley or chives give a pop of color and flavor .
Pair it with a glass of Chardonnay, iced tea, or lemonade for a simple drink match .
FAQs
What’s the difference between chicken pot pie and chicken pot pie soup?
Pot pie has a flaky crust around a filling . The soup has the same filling flavors but in a creamy broth without crust .
Can I freeze this soup?
Yes . Cool fully then freeze up to 3 months . Thaw overnight and warm gently on the stove .
How do I make it in a slow cooker?
Put all ingredients except cream in the slow cooker . Cook low 6–8 hours . Stir in cream at end and thicken if needed .
What sides go well with it?
Garlic bread, biscuits, or a green salad are great . You could also add a side of roasted veggies .
Is it gluten-free?
Yes if you use cornstarch instead of flour and check that the broth is gluten-free .
Conclusion
Chicken pot pie soup is quick, comforting, and flexible . You cаn make it your own with favorite veggies or spices . Give it a try and see why it’s a go-to for cozy meals .
Chicken Pot Pie Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- ¼ cup all-purpose flour
- ½ cup milk
- ½ cup biscuit mix (for topping, optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes until the vegetables are tender.
- Add the dried thyme, dried rosemary, salt, and black pepper to the pot, stirring to combine.
- Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for 10 minutes.
- Add the shredded chicken and frozen peas to the pot. Stir well and let it cook for another 5 minutes.
- In a separate bowl, whisk together the heavy cream, all-purpose flour, and milk until smooth. Gradually add this mixture to the pot while stirring to thicken the soup.
- Allow the soup to simmer for an additional 5-7 minutes, stirring occasionally until thickened to your desired consistency.
- If using biscuit mix, prepare according to package instructions and drop spoonfuls onto the simmering soup. Cover the pot and cook for 10 minutes, until the biscuit topping is fluffy and cooked through.
- Serve hot with a ladle and enjoy!
